CN110547398A - high-elasticity and good-toughness gluten formula - Google Patents
high-elasticity and good-toughness gluten formula Download PDFInfo
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- CN110547398A CN110547398A CN201911042797.0A CN201911042797A CN110547398A CN 110547398 A CN110547398 A CN 110547398A CN 201911042797 A CN201911042797 A CN 201911042797A CN 110547398 A CN110547398 A CN 110547398A
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 134
- 235000021312 gluten Nutrition 0.000 title claims abstract description 134
- 235000013312 flour Nutrition 0.000 claims abstract description 64
- 241000209140 Triticum Species 0.000 claims abstract description 60
- 235000021307 Triticum Nutrition 0.000 claims abstract description 60
- 238000002360 preparation method Methods 0.000 claims abstract description 52
- 102000004190 Enzymes Human genes 0.000 claims abstract description 36
- 108090000790 Enzymes Proteins 0.000 claims abstract description 36
- 239000007800 oxidant agent Substances 0.000 claims abstract description 36
- 230000001590 oxidative effect Effects 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000012805 post-processing Methods 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims description 37
- 229940088598 enzyme Drugs 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 23
- 239000002956 ash Substances 0.000 claims description 21
- 239000004744 fabric Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 8
- 239000010881 fly ash Substances 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 6
- 238000012986 modification Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 238000004804 winding Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 102000003820 Lipoxygenases Human genes 0.000 claims description 4
- 108090000128 Lipoxygenases Proteins 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004156 Azodicarbonamide Substances 0.000 claims description 3
- 239000004366 Glucose oxidase Substances 0.000 claims description 3
- 108010015776 Glucose oxidase Proteins 0.000 claims description 3
- 239000004153 Potassium bromate Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 claims description 3
- 235000019399 azodicarbonamide Nutrition 0.000 claims description 3
- BDVBODFGENLQOF-UHFFFAOYSA-L calcium;2-hydroxypropanoate;octadecanoate Chemical compound [Ca+2].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O BDVBODFGENLQOF-UHFFFAOYSA-L 0.000 claims description 3
- 229940116332 glucose oxidase Drugs 0.000 claims description 3
- 235000019420 glucose oxidase Nutrition 0.000 claims description 3
- 229940094037 potassium bromate Drugs 0.000 claims description 3
- 235000019396 potassium bromate Nutrition 0.000 claims description 3
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- WCLKSQYCWXZMGX-UHFFFAOYSA-N 1,2,3,4-tetrabromo-5,6-dimethoxybenzene Chemical compound COC1=C(Br)C(Br)=C(Br)C(Br)=C1OC WCLKSQYCWXZMGX-UHFFFAOYSA-N 0.000 claims description 2
- 239000004154 Calcium bromate Substances 0.000 claims description 2
- 239000004343 Calcium peroxide Substances 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000019397 calcium bromate Nutrition 0.000 claims description 2
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019402 calcium peroxide Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 claims description 2
- 239000001230 potassium iodate Substances 0.000 claims description 2
- 229940093930 potassium iodate Drugs 0.000 claims description 2
- 235000006666 potassium iodate Nutrition 0.000 claims description 2
- 239000008347 soybean phospholipid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000006872 improvement Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000002411 adverse Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 239000004151 Calcium iodate Substances 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- UHWJJLGTKIWIJO-UHFFFAOYSA-L calcium iodate Chemical group [Ca+2].[O-]I(=O)=O.[O-]I(=O)=O UHWJJLGTKIWIJO-UHFFFAOYSA-L 0.000 description 1
- 235000019390 calcium iodate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a gluten formula with high elasticity and good toughness, which comprises the following raw materials in parts by weight: the invention relates to a wheat flour food, which comprises, by weight, 20-30 parts of wheat flour, 30-40 parts of wheat gluten, 1-3 parts of fluffy ash, 1-3 parts of an enzyme preparation, 1-3 parts of dry yeast, 1-3 parts of an improved oxidant, 1-3 parts of baking powder, 1-3 parts of an emulsifier, 1-3 parts of salt and the balance of clear water, and relates to the technical field of food production. This gluten formula that high elastic toughness is good, can realize through adding fluffy ash respectively in the formula of gluten, enzyme preparation, improvement oxidant and emulsifier, improve the elasticity and the toughness of gluten, fine reaching elasticity and toughness through improving the gluten, improve the taste of gluten and make things convenient for the purpose of gluten postprocessing, the taste of gluten has been promoted to a certain extent, prevent that the gluten from cutting the preparation in-process thoroughly cooking, the cracked condition of gluten can not appear and taking place, make the gluten take shape more easily, the aftertreatment of gluten and selling have been guaranteed, thereby the production of producer to the gluten has been made things convenient for greatly.
Description
Technical Field
the invention relates to the technical field of food production, in particular to a gluten formula with high elasticity and good toughness.
Background
The gluten is sticky substance obtained by washing wheat flour and bran in water, harvesting, threshing and drying in the sun or mechanically forming flour when the wheat gluten is mature, is favorite by residents in various parts of China, has sweet taste, cool nature and no toxicity, and has the effects of tonifying qi, relieving the middle energizer, strengthening tendons, nourishing blood, detoxifying and removing blood stasis. The wheat gluten is more and more popular because of mainly treating diseases such as feverish thirst, poor appetite, dyspepsia and the like.
Present gluten elasticity and toughness are relatively poor, eater is when edible, because gluten elasticity and toughness are relatively poor, the edible experience for eater brings adverse effect, the taste is not good, the gluten is cooking the cutting preparation in-process simultaneously, the cracked condition of gluten often appears takes place, thereby lead to the gluten not to take shape easily, seriously influence the aftertreatment of gluten and sell, can not realize improving through the prescription to the gluten, improve the elasticity and the toughness of gluten, can't reach elasticity and the toughness through improving the gluten, improve the taste of gluten and make things convenient for the purpose of gluten postprocessing, thereby bring very big inconvenience for the production of producer to the gluten.
disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a gluten formula with high elasticity and good toughness, and solves the problems that the existing gluten has poor elasticity and toughness, when a user eats the gluten, the gluten has poor elasticity and toughness, adverse effects are brought to the eating experience of the user, the taste is not good, and meanwhile, the gluten is frequently cracked in the cooking, cutting and preparing process, so that the gluten is not easy to form, the post-treatment and selling of the gluten are seriously affected, the improvement of the gluten formula cannot be realized, the elasticity and toughness of the gluten are improved, and the gluten taste is improved and the gluten post-processing purpose is facilitated.
(II) technical scheme
in order to achieve the purpose, the invention is realized by the following technical scheme: the gluten formula with high elasticity and good toughness comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 30-40 parts of wheat gluten, 1-3 parts of fly ash, 1-3 parts of enzyme preparation, 1-3 parts of dry yeast, 1-3 parts of modified oxidant, 1-3 parts of baking powder, 1-3 parts of emulsifier, 1-3 parts of salt and the balance of clear water.
preferably, the raw materials comprise the following components in parts by weight: 25 parts of wheat flour, 35 parts of wheat gluten, 2 parts of fluffy ash, 2 parts of enzyme preparation, 2 parts of dry yeast, 2 parts of modified oxidant, 2 parts of baking powder, 2 parts of emulsifier, 2 parts of salt and the balance of clear water.
Preferably, the raw materials comprise the following components in parts by weight: 20 parts of wheat flour, 30 parts of wheat gluten, 3 parts of fluffy ash, 3 parts of enzyme preparation, 3 parts of dry yeast, 3 parts of modified oxidant, 3 parts of baking powder, 3 parts of emulsifier, 3 parts of salt and the balance of clear water.
Preferably, the raw materials comprise the following components in parts by weight: 30 parts of wheat flour, 40 parts of wheat gluten, 1 part of fluffy ash, 1 part of enzyme preparation, 1 part of dry yeast, 1 part of modified oxidant, 1 part of baking powder, 1 part of emulsifier, 1 part of salt and the balance of clear water.
Preferably, the enzyme preparation is a combination of one or more of alpha-amylase, protease, lipoxygenase, lipase or glucose oxidase.
Preferably, the modified oxidizing agent is one of potassium bromate, calcium bromate, potassium iodate, calcium peroxide, ascorbic acid or azodicarbonamide.
Preferably, the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean lecithin, lactic acid monoglyceride, tartaric acid monoglyceride or succinic acid monoglyceride.
Preferably, the preparation method of the gluten prepared by the gluten formula with high elasticity and good toughness comprises the following steps:
S1, preparation of raw materials: firstly, respectively weighing wheat flour, wheat gluten, fly ash, an enzyme preparation, dry yeast, an improved oxidant, baking powder, an emulsifier, salt and clear water in required weight parts by using weighing equipment, and then respectively storing the components by using a storage tank;
s2, premixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 15-20min, and pre-mixing the wheat flour and the wheat gluten;
S3, modification treatment of flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the pre-mixed flour in the step S2, starting a flour-mixing machine, heating to 35-40 ℃, and then kneading for 10-20min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour;
s4, fermenting the fabric: then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water for mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 1-2 hours to enable the flour to be fluffy;
S5, emulsification treatment of the fabric: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding the clean water in corresponding weight ratio, and starting the dough mixer to process the dough for 20-30min, so as to obtain improved dough;
S6, gluten post-processing molding: and (5) sequentially performing the processes of pressing, slitting, stretching and winding, cooking, cutting and airing on the improved dough obtained in the step (S5) to obtain the gluten with high elasticity and good toughness.
(III) advantageous effects
the invention provides a gluten formula with high elasticity and good toughness. Compared with the prior art, the method has the following beneficial effects:
(1) The high-elasticity and good-toughness gluten formula comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 30-40 parts of wheat gluten, 1-3 parts of fluffy ash, 1-3 parts of enzyme preparation, 1-3 parts of dry yeast, 1-3 parts of improved oxidant, 1-3 parts of baking powder, 1-3 parts of emulsifier, 1-3 parts of salt and the balance of clear water, can improve the elasticity and toughness of gluten by respectively adding the fluffy ash, the enzyme preparation, the improved oxidant and the emulsifier in the formula of the gluten, well achieves the aims of improving the taste of the gluten and facilitating the post-processing of the gluten by improving the elasticity and toughness of the gluten, solves the problem that the elasticity and toughness of the existing gluten are poor, well avoids the occurrence of adverse influence on the eating experience of eaters due to poor elasticity and toughness of the gluten when eaters eat the gluten, improves the taste of the gluten to a certain extent, prevent that the gluten from cutting the preparation in-process thoroughly boiling, the cracked condition of gluten can not appear and taking place, make the gluten take shape more easily, fine assurance the aftertreatment of gluten with sell to make things convenient for the production of producers to the gluten greatly.
(2) The preparation method of the prepared gluten comprises the following steps: s1, preparation of raw materials: firstly, respectively weighing wheat flour, wheat gluten, fly ash, an enzyme preparation, dry yeast, an improved oxidant, baking powder, an emulsifier, salt and clear water in required weight parts by using weighing equipment, then respectively storing the components by using a storage tank, and S2, pre-mixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 15-20min, pre-mixing the wheat flour and the wheat gluten, and S3, modifying the flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the flour premixed in the step S2, starting a flour-mixing machine, heating to 35-40 ℃, kneading for 10-20min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour, and S4, fermenting the flour: and then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water, mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 1-2 hours to enable the flour to be fluffy, and S5, and performing emulsification treatment on the flour: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding clear water in corresponding weight ratio, starting the dough mixer to mix the dough for 20-30min, thus obtaining improved dough, and processing and molding after S6 and gluten: the improved dough obtained in the step S5 sequentially passes through the processes of pressing, slitting, stretching and winding, cooking, cutting and airing, so that gluten with high elasticity and good toughness is prepared, multiple dough kneading treatment can be performed on the gluten fabric, the elasticity and toughness of the fabric are improved, the gluten is matched with the modifiers, the modifiers are fully mixed and stirred with the flour, and the high elasticity and high toughness of the prepared gluten are ensured.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the embodiment of the present invention provides three technical solutions: the preparation method of the gluten formula with high elasticity and good toughness specifically comprises the following embodiments:
example 1
S1, preparation of raw materials: firstly, respectively weighing 25 parts of wheat flour, 35 parts of wheat gluten, 2 parts of fly ash, 2 parts of an enzyme preparation, 2 parts of dry yeast, 2 parts of a modified oxidant, 2 parts of baking powder, 2 parts of an emulsifier, 2 parts of salt and the balance of clear water according to the required weight ratio by using weighing equipment, and then respectively storing the components by using a storage tank, wherein the enzyme preparation is a composition of alpha-amylase and lipoxygenase, the modified oxidant is potassium bromate, and the emulsifier is a composition of calcium lactate stearate and sodium lactate stearate;
S2, premixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 17min, and premixing the wheat flour and the wheat gluten;
S3, modification treatment of flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the pre-mixed flour in the step S2, starting a flour-mixing machine, heating to 37 ℃, and kneading for 15min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour;
S4, fermenting the fabric: then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water for mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 1.5 hours to enable the flour to be fluffy;
S5, emulsification treatment of the fabric: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding clear water in corresponding weight ratio, and starting the dough mixer to mix dough for 25min, thereby obtaining improved dough;
s6, gluten post-processing molding: and (5) sequentially performing the processes of pressing, slitting, stretching and winding, cooking, cutting and airing on the improved dough obtained in the step (S5) to obtain the gluten with high elasticity and good toughness.
example 2
S1, preparation of raw materials: firstly, respectively weighing 20 parts of wheat flour, 30 parts of wheat gluten, 3 parts of fly ash, 3 parts of enzyme preparation, 3 parts of dry yeast, 3 parts of modified oxidant, 3 parts of baking powder, 3 parts of emulsifier, 3 parts of salt and the balance of clear water according to the required weight ratio by using weighing equipment, and then respectively storing the components by using a storage tank, wherein the enzyme preparation is a composition of lipase and glucose oxidase, the modified oxidant is azodicarbonamide, and the emulsifier is a composition of tartaric acid monoglyceride and succinic acid monoglyceride;
S2, premixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 15min, and premixing the wheat flour and the wheat gluten;
s3, modification treatment of flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the pre-mixed flour in the step S2, starting a flour-mixing machine, heating to 35 ℃, and kneading for 10min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour;
S4, fermenting the fabric: then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water for mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 1 hour to enable the flour to be fluffy;
s5, emulsification treatment of the fabric: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding clear water in corresponding weight ratio, and starting the dough mixer to mix dough for 20min, so as to obtain improved dough;
s6, gluten post-processing molding: and (5) sequentially performing the processes of pressing, slitting, stretching and winding, cooking, cutting and airing on the improved dough obtained in the step (S5) to obtain the gluten with high elasticity and good toughness.
Example 3
S1, preparation of raw materials: firstly, respectively weighing 30 parts of wheat flour, 40 parts of wheat gluten, 1 part of fluffy ash, 1 part of enzyme preparation, 1 part of dry yeast, 1 part of modified oxidant, 1 part of baking powder, 1 part of emulsifier, 1 part of salt and the balance of clear water according to the required weight ratio by using weighing equipment, and then respectively storing the components by using a storage tank, wherein the enzyme preparation is a composition of lipoxygenase and lipase, the modified oxidant is calcium iodate, and the emulsifier is a composition of sucrose fatty acid ester and soybean lecithin;
s2, premixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 20min, and pre-mixing the wheat flour and the wheat gluten;
S3, modification treatment of flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the pre-mixed flour in the step S2, starting a flour-mixing machine, heating to 40 ℃, and kneading for 20min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour;
s4, fermenting the fabric: then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water for mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 2 hours to enable the flour to be fluffy;
s5, emulsification treatment of the fabric: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding clear water in corresponding weight ratio, and starting the dough mixer to mix dough for 30min, thereby obtaining improved dough;
s6, gluten post-processing molding: and (5) sequentially performing the processes of pressing, slitting, stretching and winding, cooking, cutting and airing on the improved dough obtained in the step (S5) to obtain the gluten with high elasticity and good toughness.
Test experiments
A food production enterprise produces three groups of gluten by the preparation method of the embodiments 1 to 3 of the present invention, selects conventional gluten as a control group, and then performs a tensile elasticity test on the four groups of gluten, wherein the longest distance of each gluten in the test process is recorded, and the test results are shown in table 1.
TABLE 1 data statistics of the longest distance that the experimental gluten was stretched
as can be seen from table 1, the longest stretched distance is longest in the production method of example 1, so the production method of example 1 of the present invention is the best solution, and the longest stretched distance in the production methods of examples 2 and 3 is much longer than that of conventional gluten, so the present invention can improve the elasticity and toughness of gluten by adding putty, enzyme preparation, improved oxidant and emulsifier in the formula of gluten, thereby well achieving the purpose of improving the taste of gluten and facilitating the gluten post-processing by improving the elasticity and toughness of gluten, solving the problem of poor elasticity and toughness of the existing gluten, well avoiding the occurrence of adverse effect on the eating experience of a eater due to poor elasticity and toughness of gluten when the eater eats, improving the taste of gluten to a certain extent, preventing gluten from being cooked and cut in the preparation process, the condition that gluten is cracked can not appear and take place, makes the gluten take shape more easily, fine assurance the aftertreatment of gluten with sell to make things convenient for the production of producers to the gluten greatly.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A gluten formula with high elasticity and good toughness is characterized in that: the raw materials comprise the following components in parts by weight: 20-30 parts of wheat flour, 30-40 parts of wheat gluten, 1-3 parts of fly ash, 1-3 parts of enzyme preparation, 1-3 parts of dry yeast, 1-3 parts of modified oxidant, 1-3 parts of baking powder, 1-3 parts of emulsifier, 1-3 parts of salt and the balance of clear water.
2. the gluten formula with high elasticity and good toughness as claimed in claim 1, wherein: the raw materials comprise the following components in parts by weight: 25 parts of wheat flour, 35 parts of wheat gluten, 2 parts of fluffy ash, 2 parts of enzyme preparation, 2 parts of dry yeast, 2 parts of modified oxidant, 2 parts of baking powder, 2 parts of emulsifier, 2 parts of salt and the balance of clear water.
3. The gluten formula with high elasticity and good toughness as claimed in claim 1, wherein: the raw materials comprise the following components in parts by weight: 20 parts of wheat flour, 30 parts of wheat gluten, 3 parts of fluffy ash, 3 parts of enzyme preparation, 3 parts of dry yeast, 3 parts of modified oxidant, 3 parts of baking powder, 3 parts of emulsifier, 3 parts of salt and the balance of clear water.
4. The gluten formula with high elasticity and good toughness as claimed in claim 1, wherein: the raw materials comprise the following components in parts by weight: 30 parts of wheat flour, 40 parts of wheat gluten, 1 part of fluffy ash, 1 part of enzyme preparation, 1 part of dry yeast, 1 part of modified oxidant, 1 part of baking powder, 1 part of emulsifier, 1 part of salt and the balance of clear water.
5. the gluten formula with high elasticity and good toughness as claimed in any one of claims 1-4, wherein: the enzyme preparation is one or more of alpha-amylase, protease, lipoxygenase, lipase or glucose oxidase.
6. The gluten formula with high elasticity and good toughness as claimed in any one of claims 1-4, wherein: the modified oxidant is one of potassium bromate, calcium bromate, potassium iodate, calcium peroxide, ascorbic acid or azodicarbonamide.
7. The gluten formula with high elasticity and good toughness as claimed in any one of claims 1-4, wherein: the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride or succinic acid monoglyceride.
8. The gluten formula with high elasticity and good toughness as claimed in any one of claims 1-4, wherein: the preparation method of the gluten comprises the following steps:
S1, preparation of raw materials: firstly, respectively weighing wheat flour, wheat gluten, fly ash, an enzyme preparation, dry yeast, an improved oxidant, baking powder, an emulsifier, salt and clear water in required weight parts by using weighing equipment, and then respectively storing the components by using a storage tank;
s2, premixing treatment: respectively pouring the wheat flour and the wheat gluten measured in the step S1 into dough kneading equipment, adding clean water with corresponding weight into the dough kneading equipment, starting the dough kneading equipment to work for 15-20min, and pre-mixing the wheat flour and the wheat gluten;
S3, modification treatment of flour: adding the fluffy ash, the enzyme preparation and the improved oxidant measured in the step S1 into the pre-mixed flour in the step S2, starting a flour-mixing machine, heating to 35-40 ℃, and then kneading for 10-20min to disperse the fluffy ash, the enzyme preparation and the improved oxidant in the flour;
S4, fermenting the fabric: then, uniformly mixing the dry yeast measured in the step S1 and baking powder in a container, adding water for mixing, stirring into blocks, adding the blocked fermentation material into the modified flour obtained in the step S3, kneading into a dough through a dough kneading machine, standing, sealing and fermenting for 1-2 hours to enable the flour to be fluffy;
s5, emulsification treatment of the fabric: respectively adding the emulsifier and the salt measured in the step S1 and the dough fermented in the step S4 into a dough mixer, adding the clean water in corresponding weight ratio, and starting the dough mixer to process the dough for 20-30min, so as to obtain improved dough;
S6, gluten post-processing molding: and (5) sequentially performing the processes of pressing, slitting, stretching and winding, cooking, cutting and airing on the improved dough obtained in the step (S5) to obtain the gluten with high elasticity and good toughness.
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| CN112244142A (en) * | 2020-10-23 | 2021-01-22 | 河南飞天农业开发股份有限公司 | Production method of nutritional gluten |
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