CN111955593A - Method for producing steamed gluten - Google Patents
Method for producing steamed gluten Download PDFInfo
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- CN111955593A CN111955593A CN202010894816.9A CN202010894816A CN111955593A CN 111955593 A CN111955593 A CN 111955593A CN 202010894816 A CN202010894816 A CN 202010894816A CN 111955593 A CN111955593 A CN 111955593A
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- gluten
- fermentation
- temperature
- washing
- dough
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 100
- 235000021312 gluten Nutrition 0.000 title claims abstract description 100
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 238000005406 washing Methods 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000020681 well water Nutrition 0.000 claims description 3
- 239000002349 well water Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000630 rising effect Effects 0.000 abstract description 4
- 239000002207 metabolite Substances 0.000 abstract description 3
- 239000002002 slurry Substances 0.000 description 4
- 238000005054 agglomeration Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a steamed gluten production method, which comprises the following steps: the first step, kneading dough; secondly, washing the face; step three, low-temperature fermentation: fermenting the gluten obtained from the second step of washing the dough at a low temperature of 20-25 ℃ for 10-14 h; fourthly, grouping; fifthly, fermenting at high temperature; sixthly, curing and packaging. The invention adopts a secondary fermentation process combining low-temperature long-time fermentation and high-temperature rapid fermentation for fermentation, and can ensure the strength, gas-holding property and fluffiness of gluten to the maximum extent; meanwhile, as the low-temperature fermentation time is longer, a great amount of yeast metabolites can be accumulated in the gluten in the low-temperature fermentation process, and the flavor of the steamed gluten product is effectively ensured; the high-temperature rapid fermentation effectively ensures the rising speed of the gluten blocks, so that the product has fluffy and soft mouthfeel.
Description
Technical Field
The invention relates to the field of steamed gluten processing, in particular to a steamed gluten production method.
Background
The steamed gluten is loose and porous vegetable protein obtained by fermenting, proofing and curing gluten, has soft taste, elasticity and chewy property, has fresh fragrance, can be used for making cold dishes and hot dishes, has rich nutrition and high protein content, and is rare home food on dining tables of people in recent years. The traditional food industry starts late, the production process control of bulk food is weak, and the quality of steamed gluten on the market is poor.
Disclosure of Invention
The invention aims to provide a method for producing steamed gluten, which adopts a secondary fermentation process, can ensure the flavor and gas retention of the steamed gluten, and can also ensure the quality of the steamed gluten.
In order to achieve the purpose, the invention adopts the following technical scheme:
the production method of the steamed gluten comprises the following steps:
first step, mixing the powders with flour
Mixing wheat flour and water according to the weight ratio of 100:60 to obtain dough, kneading the dough into smooth dough, and fermenting the dough for 20-50 min; wherein the dough proofing time is preferably 30 min;
second, washing the face
Adding water to the dough proofed in the first step for washing, continuously washing the washed gluten for four times, wherein the water adding amount of each washing is reduced in sequence, and subpackaging and weighing the gluten washed for the fourth time into bags; the starch slurry obtained by washing in the face washing process is stored in the cold noodle slurry tank for standby, so that flour can be fully utilized, and waste is avoided;
third, low temperature fermentation
Fermenting the gluten obtained from the second step of washing at low temperature for 10-14 h, wherein the fermentation temperature is 20-25 ℃, the fermentation humidity is 75% rH, and obtaining the primary fermented gluten in a flowing shape after fermentation;
the fourth step, grouping
Adding a proper amount of flour and yeast powder into the primary fermented gluten obtained in the third step, uniformly stirring to obtain bulk gluten, cutting the gluten into gluten blocks with uniform size, and subpackaging the gluten blocks into fermentation containers;
wherein the using amount of the flour is 8-12% of the weight of the primary fermented gluten, and preferably 10%, so that the flowing primary fermented gluten is added with flour and then becomes a gluten dough;
the using amount of the yeast powder is 0.4-0.6% of the weight of the primarily fermented gluten, preferably 0.5%, so that the fermentation caused by excessive addition of the yeast powder is effectively avoided, and the rising speed of the gluten and the fluffy softness of the steamed gluten product are also ensured;
the ratio of the surface area of each gluten block to the weight of each gluten block is 0.99-1.07 cm2/kg, preferably 1.07cm2The gluten lump fermentation is ensured to be complete, and the gluten fermentation is avoided to be incomplete or the fermentation time is short;
fifthly, high temperature fermentation
Subpackaging the gluten blocks cut in the fourth step into a fermentation container, and then fermenting at the high temperature of 35 ℃ for 1-2 hours with the fermentation humidity of 75% rH until gluten rises to more than two thirds of the height of the fermentation container;
sixthly, curing and packaging
And steaming the gluten fermented at the high temperature for 2 hours to obtain cured steamed gluten, and then cooling, packaging and warehousing the cured gluten.
Preferably, the water used in the first step and the second step is deep well water after filtration and precipitation treatment, has less impurities and is rich in mineral substances and trace elements, and is beneficial to gluten agglomeration.
The invention adopts a secondary fermentation process combining low-temperature long-time fermentation and high-temperature rapid fermentation for fermentation, and can ensure the strength, gas-holding property and fluffiness of gluten to the maximum extent; meanwhile, as the low-temperature fermentation time is longer, a great amount of yeast metabolites can be accumulated in the gluten in the low-temperature fermentation process, and the flavor of the steamed gluten product is effectively ensured; the high-temperature rapid fermentation effectively ensures the rising speed of the gluten blocks, so that the product has fluffy and soft mouthfeel.
Detailed Description
The present invention is explained in detail below. The flour used in the invention is the existing high gluten flour sold in the market, and the equipment used in the invention is the existing equipment sold in the market.
The production method of the steamed gluten comprises the following steps:
first step, mixing the powders with flour
Adding wheat flour and water into a dough kneading machine according to the weight ratio of 100:60, kneading to obtain smooth dough by the dough kneading machine, and standing for 30 min;
second, washing the face
Washing dough after the first step of proofing by water for four times, wherein the water adding amount of the four times of washing is reduced in sequence, collecting the starch slurry washed out each time into a cold noodle slurry tank for later use, and subpackaging and weighing the washed gluten into bags;
taking 100kg of flour and 60kg of dough mixed with water as an example, the water consumption for the first washing is 120kg (1.2 times of the weight of the flour), the water consumption for the second washing is 100kg (same as the flour consumption), the water consumption for the third washing is 80kg (80% of the weight of the flour), and the water consumption for the fourth washing is 40kg (40% of the weight of the flour);
third, low temperature fermentation
Placing the gluten packaged in the second step into a fermentation box for low-temperature fermentation, wherein the fermentation temperature is 20-25 ℃, the fermentation humidity is 75% rH, the fermentation time is 12h, and obtaining flowing primary fermented gluten after fermentation;
the fourth step, grouping
Adding the primarily fermented gluten obtained in the third step into a stirrer, stirring and squeezing water, simultaneously adding a proper amount of flour and yeast powder into the stirrer, uniformly stirring to obtain bulk gluten, and cutting the bulk gluten into a plurality of gluten blocks with uniform sizes by using a grouping device, wherein the addition amount of the flour is 10% of the weight of the primarily fermented gluten, and the addition amount of the yeast powder is 0.5% of the weight of the primarily fermented gluten;
wherein, the flour is supplemented for better agglomeration so as to be automatically cut by agglomeration equipment; the adding amount of the yeast powder is controlled to be 0.5 percent of the weight of the gluten, so that the high-temperature fermentation effect can be ensured, and the subsequent high-temperature fermentation time can be shortened;
the ratio of the surface area of each gluten block to the mass thereof is controlled to be 1.07cm2Kg, to ensure that each gluten is fully fermented, and further avoid the noodles in the center caused by the over-large gluten blocks and well fermented outsideThe gluten is not successfully fermented, so that the gluten fermentation quality is influenced, and the phenomenon that the occupied area is too large due to the over-small fermentation block, so that the mass production is not facilitated is avoided;
fifthly, high temperature fermentation
The gluten blocks in the fourth step are respectively arranged in a plurality of gluten boxes and are sealed by covers, then the gluten blocks are transferred into a fermentation box for high-temperature fermentation, the fermentation temperature is 35 ℃, the fermentation humidity is controlled at 75% rH, and the fermentation is stopped until every box of gluten is raised to two thirds of the height of the gluten box, so that secondary fermented gluten is obtained;
sixthly, curing and packaging
Placing the secondary fermented gluten obtained in the fifth step into a steam box or a steam box for steaming for 2 hours to obtain cured steamed gluten; and then cooling, packaging and warehousing the cooked steamed gluten.
The water used in the dough kneading and washing steps is filtered and precipitated deep well water, is rich in mineral substances and trace elements, and is beneficial to holding gluten.
The invention adopts a secondary fermentation process combining low-temperature long-time fermentation and high-temperature rapid fermentation for fermentation, and can ensure the strength, gas-holding property and fluffiness of gluten to the maximum extent; meanwhile, as the low-temperature fermentation time is longer, a great amount of yeast metabolites can be accumulated in the gluten in the low-temperature fermentation process, and the flavor of the steamed gluten product is effectively ensured; the high-temperature rapid fermentation effectively ensures the rising speed of the gluten blocks, so that the product has fluffy and soft mouthfeel.
Claims (3)
1. A steamed gluten production method is characterized in that: the method comprises the following steps:
first step, mixing the powders with flour
Mixing wheat flour and water according to the weight ratio of 100:60 to obtain dough, kneading the dough into smooth dough, and fermenting the dough for 20-50 min;
second, washing the face
Adding water to the dough proofed in the first step for washing, continuously washing the washed gluten for four times, wherein the water adding amount of each washing is reduced in sequence, and subpackaging and weighing the gluten washed for the fourth time into bags;
third, low temperature fermentation
Fermenting the gluten obtained by the second step of washing at low temperature for 10-14 h, wherein the fermentation temperature is 20-25 ℃, the fermentation humidity is 75% rH, and obtaining the primary fermented gluten in a flowing shape after fermentation;
the fourth step, grouping
Adding a proper amount of flour and yeast powder into the primary fermented gluten obtained in the third step, uniformly stirring to obtain bulk gluten, cutting the gluten into gluten blocks with uniform size, and subpackaging the gluten blocks into fermentation containers;
wherein the using amount of the flour is 8-12% of the weight of the primary fermented gluten; the using amount of the yeast powder is 0.4 to 0.6 percent of the weight of the primary fermented gluten; the ratio of the surface area of each gluten block to the weight of each gluten block is 0.99-1.07 cm2/kg；
Fifthly, high temperature fermentation
Placing the gluten blocks cut in the fourth step at the temperature of 35 ℃ for high-temperature fermentation for 1-2 h, wherein the fermentation humidity is 75% rH, and stopping fermentation until the gluten rises to two thirds of the height of the fermentation container and above;
sixthly, curing and packaging
Steaming the gluten fermented at the high temperature for 1.5-2.5 h to obtain cured steamed gluten, cooling the cured gluten, packaging and warehousing.
2. A process for the production of steamed gluten as claimed in claim 1, characterized in that: the water used in the first step and the second step is deep well water after filtration and precipitation treatment.
3. A process for the production of steamed gluten as claimed in claim 2, characterized in that: the addition of flour is 10% of the weight of the primary fermented gluten in the fourth step, and the use amount of the yeast powder is 0.5% of the weight of the primary fermented gluten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010894816.9A CN111955593A (en) | 2020-08-31 | 2020-08-31 | Method for producing steamed gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010894816.9A CN111955593A (en) | 2020-08-31 | 2020-08-31 | Method for producing steamed gluten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111955593A true CN111955593A (en) | 2020-11-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010894816.9A Withdrawn CN111955593A (en) | 2020-08-31 | 2020-08-31 | Method for producing steamed gluten |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111955593A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN108041253A (en) * | 2017-12-12 | 2018-05-18 | 江西美胃食品有限公司 | A kind of gluten in good taste and preparation method thereof |
| CN109673813A (en) * | 2019-01-03 | 2019-04-26 | 郑州孔河天地食品有限公司 | Steam the fermentation process of gluten |
-
2020
- 2020-08-31 CN CN202010894816.9A patent/CN111955593A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN108041253A (en) * | 2017-12-12 | 2018-05-18 | 江西美胃食品有限公司 | A kind of gluten in good taste and preparation method thereof |
| CN109673813A (en) * | 2019-01-03 | 2019-04-26 | 郑州孔河天地食品有限公司 | Steam the fermentation process of gluten |
Non-Patent Citations (1)
| Title |
|---|
| 无: "【宁品读】水面筋", 《HTTPS://M.THEPAPER.CN/BAIJIAHAO_8567483》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20201120 |