CN112244142A

CN112244142A - Production method of nutritional gluten

Info

Publication number: CN112244142A
Application number: CN202011144662.8A
Authority: CN
Inventors: 李林海; 董得平; 高素珍; 董瑜琪; 赵桂强
Original assignee: Henan Feitian Agricultural Development Co ltd
Current assignee: Henan Feitian Agricultural Development Co ltd
Priority date: 2020-10-23
Filing date: 2020-10-23
Publication date: 2021-01-22
Anticipated expiration: 2040-10-23
Also published as: CN112244142B

Abstract

The invention provides a production method of nutritional gluten, which comprises the following steps: (1) kneading dough; (2) washing face; (3) dehydrating; (4) mixing, changing speed and beating ribs; (5) roughly forming; (6) one-zone high-temperature rapid shaping; (7) cooking in a second area; (8) boiling in the third area; (9) water cooling; (10) secondary shaping; (11) and (5) manually tearing and forming. The gluten produced by the method has obviously improved nutrition and taste compared with the traditional gluten, can be directly heated and eaten or matched with seasonings according to personal taste, can also be used as food material to be eaten after being cooked, such as frying, roasting, frying and the like, and is widely suitable for daily diet and table serving.

Description

Production method of nutritional gluten

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a production method of nutritional gluten.

Background

Gluten originally originated in the south-north China and is a wonderful flower in vegetarian garden, and particularly vegetable meat-like dishes taking the gluten as a main material are extremely well known as Chinese food and are popular with people all the time. The gluten is produced in large quantity in the past generation, and dishes are increased and the style is continuously renewed in the past year. The gluten has the nutritional ingredients, particularly the protein content, higher than that of lean pork, chicken, eggs and most of bean products, belongs to high-protein, low-fat, low-sugar and low-calorie food, also contains various trace elements such as calcium, iron, phosphorus, potassium and the like, and is the traditional delicious food. Gluten proteins are characterized by a relatively rich amino acid variety, but the cereal proteins have a low content of lysine in gluten. In addition, food additives such as gluten fortifier, TG enzyme, gluten modifier and the like are usually added to improve the gluten taste of the gluten, but the gluten taste is not consistent with the development trend of food safety and health food which is currently considered by people. In order to improve the nutrition and taste of the conventional gluten and be suitable for industrial production, the improvement of the production process and formula is required.

Disclosure of Invention

The invention aims to improve the taste and nutrition of the traditional gluten and provide healthy light food suitable for different people.

The technical scheme of the invention is as follows:

a production method of nutritional gluten comprises the following steps:

(1) kneading: mixing wheat flour and water in a dough kneading all-in-one machine, wherein the water contains 3% of salt, stirring while adding water, and switching dough kneading modes after stirring uniformly;

preferably, the mass ratio of the wheat flour to the water is 1: 1.5-1.8;

preferably, the moisture content of the raw material wheat flour is less than or equal to 14.0 percent, and the wet gluten content is more than or equal to 35 percent;

preferably, controlling the temperature of the dough mixing water to be 25-28 ℃;

preferably, the pH of the water is 6.5-7.0;

preferably, the dough kneading time is 0.5 hour;

(2) washing the face: pumping the dough into a cylindrical sieve for intermittent kneading and washing after kneading is finished, discharging liquid and adding equal amount of water for kneading and washing after 8-10 minutes of kneading and washing, and circulating for three times;

preferably, the water-material ratio of the facial cleanser is 1.5-1.8: 1;

preferably, the pH of the water of the facial cleanser is 6.5-7.0;

(3) and (3) dehydrating: pumping the gluten balls into a squeezing machine for dehydration after the face washing is finished to obtain dehydrated gluten balls with the water content of 65-73%;

(4) mixing, changing speed and ribbing: adding the following ingredients according to the mass ratio of the dehydrated gluten balls: 3-10% of wheat germ powder, 3-10% of superfine fresh bone powder, 5-15% of defatted soybean powder, 0.1-2% of salt and 0.1-2% of baking soda; the mixed ingredient is pumped into a rib beating machine to carry out variable speed rib beating: firstly, rib beating is carried out at the rotating speed of 40-50r/min for 1-3min, then rib beating is carried out at the rotating speed of 200-300r/min for 3-5min, and finally rib beating is carried out at the rotating speed of 700-800r/min for 3-5 min;

preferably, the wheat germ powder is prepared by crushing wheat germs to the particle size of less than or equal to 120 meshes;

preferably, the defatted soybean flour is food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1 percent, the protein content is more than 50 percent, and the particle size is less than or equal to 100 meshes;

preferably, the food-grade superfine fresh bone powder processed by adopting a pure physical technology has the particle size of less than or equal to 60 mu m and the calcium content of more than or equal to 17 percent;

(5) rough forming: pumping the gluten balls after being beaten into a horizontal shuttle-shaped forming machine, and dividing the gluten balls into small gluten balls of 150 +/-2 g and then forming the small gluten balls into shuttle shapes;

(6) high-temperature rapid shaping in the first zone: feeding the fusiform gluten into a first saucepan with the temperature controlled at 96-100 ℃ for shaping for 1-3 minutes;

(7) cooking in a second area: the shaped gluten immediately enters a second saucepan with the temperature controlled between 91 and 94 ℃ and is cooked for 10 to 15 minutes;

(8) boiling in three areas: the cooked gluten immediately enters a third cooking pot with the temperature controlled between 85 and 90 ℃ and is cooked thoroughly;

(9) water cooling: cooling the cooked fusiform gluten to 30-35 ℃ in a water cooling pot;

(10) secondary shaping: conveying the gluten subjected to water cooling to a gluten tablet press, and performing tablet pressing and shaping by unfolding in the opposite direction of the shuttle-shaped gluten winding grains;

(11) and (3) hand tearing and forming: tearing the sheeted and shaped flaky gluten into strip gluten by using a hand tearing instrument according to the grain direction of the gluten;

(12) and (4) freezing and storing: and packaging the gluten subjected to the hand tearing forming, freezing the gluten through a quick-freezing tunnel, and conveying the gluten to a finished product freezer for storage.

The gluten produced by the method has obviously improved nutrition and taste compared with the traditional gluten, can be directly heated and eaten or matched with seasonings according to personal taste, can also be used as food material to be eaten after being cooked, such as frying, roasting, frying and the like, and is widely suitable for daily diet and table serving.

The invention has the following advantages and beneficial effects:

the invention adopts unique ingredients and process improvement aiming at simultaneously improving the nutrition and the taste of gluten, adds low-temperature defatted soybean flour to supplement lysine which is lacked by cereal protein, and adds superfine fresh bone powder to strengthen calcium; the addition of the wheat germ powder not only utilizes the nutritive value of the gluten to be enhanced, but also finds that the addition of the wheat germ powder during gluten beating obviously improves the surface smoothness of the gluten ball, improves the uneven appearance of the gluten ball, obviously improves the forming effect of the gluten, enhances the chewiness and improves the taste of the product. The dehydrated gluten is in a network structure, wheat germ powder reaching specific fineness is added, the unevenness of the surface of the gluten dough caused by the network structure can be improved while nutrition is increased, and the sensory effect is improved.

The mixing technology for beating gluten at variable speed is originally created, mixing refers to mixing ingredients during beating gluten, the problem that gluten formation is influenced by adding the soybean meal during dough kneading is effectively solved, the gluten washing rate and the gluten washing quality are improved, and the loss of nutrients (such as protein and calcium) of the ingredients in a face washing link can be reduced; the design variable speed muscle beating process has further promoted the physical properties of gluten ball, strengthens elasticity, chewiness, the muscle sense of product, reduces hardness, is equipped with salt and baking soda of specific proportion simultaneously, also can effectively strengthen muscle power and help expanding gluten network structure when beating the muscle, makes other batching effectively fill, and it is remaining hardly to have the batching powder after beating the muscle to accomplish in coordination.

The invention adopts intermittent kneading and washing during face washing to ensure that the starch A and gluten are more fully separated, the gluten washing rate is high, and the separated starch slurry can obtain a high-quality wheat starch product through a refining process. The gluten starch content is obviously reduced, the protein content and the water absorption are obviously improved, and meanwhile, the extensibility, the maximum tensile resistance and other rheological properties of the gluten groups reflecting the gluten toughness degree of the gluten are also obviously changed, so that a good foundation is laid for improving the mouthfeel of final products.

The invention designs three zones of accurate temperature control continuous cooking when cooking gluten, one zone of high temperature rapid shaping, mainly the shape is fixed, the temperature and the time are strictly controlled to ensure that the shape change of the gluten is minimum and the phenomenon of expansion or loosening can not occur; after shaping, the wheat gluten is pushed into a second area by a shifting fork machine, the temperature is reduced, and the wheat gluten is basically cooked and has mouthfeel by controlling the water temperature and the time of a second boiler; the temperature of the three zones is the lowest, the third saucepan is boiled at a lower temperature until the interior of gluten is well cooked, the internal reticular structure is thoroughly unfolded and molded, the surface layer is smooth, the taste is tough, and the hardness is moderate; in addition, the three regions also belong to a temperature buffer region, and cooked gluten is stirred into a water cooling region from the region through a shifting fork machine to be cooled. Compared with common cooking, the three-region temperature-control cooking can prevent the loss of protein and calcium in gluten, is more beneficial to the uniform molding of a gluten network structure, and further improves the mouthfeel.

The gluten is torn into the strip gluten by the hand tearing instrument, the integrity of gluten fiber is kept, the unique manual taste of the hand-torn gluten is formed, and the working efficiency is improved.

The gluten product has high protein content, comprehensive amino acid types, high calcium, low fat, low sugar and low calorie, has more outstanding chewiness and elasticity, moderate hardness and rich chewiness compared with the similar gluten products, is suitable for the daily eating of people of different age groups, and is particularly suitable for the nutritional healthy light eating of weight-losing and body-building people.

Detailed Description

The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the embodiments are all methods well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims.

In the following embodiments, the measurement results are determined to be the average values of the parallel sample detection values, assuming that the detection data are authentic if a reasonable number of parallel samples are set according to the measurement method and the deviation value between the parallel sample detection values is within the allowable range of the method, if necessary.

The following embodiments refer to assay methods and apparatus, unless otherwise specified, that are well known to those skilled in the art. For example, the method of measuring the starch content in the following embodiments employs an optical rotation method, the method of measuring the protein content is performed according to the Kjeldahl method of GB5009.5-2016, the method of measuring the water absorption (dry basis) of wheat flour is referred to GB/T21924-2008, the method of measuring the calcium content is performed according to the EDTA titration method of GB5009.92-2016, the methods of measuring the gluten content and the gluten index are performed according to GB/T5506.2-2008 and LS/T6102-1995 using a gluten meter, and the physical properties such as the stability (settling time), extensibility, tensile resistance, maximum tensile ratio, etc. of gluten dough are measured using a JFZD electronic flour meter and a JMLD dough tensile meter.

Example 1:

a production method of nutritional gluten comprises the following steps:

(1) kneading: mixing wheat flour and water at a ratio of 1:1.5 in a dough kneading and dough kneading integrated machine, wherein the water contains 3% of salt and has a pH value of 6.5, controlling the water temperature to be 25 ℃, adding water while stirring, switching dough kneading modes after stirring uniformly, and kneading for 0.5 hour;

preferably, the moisture content of the wheat flour is less than or equal to 14.0 percent, and the wet gluten content is more than or equal to 35 percent;

(2) washing the face: pumping the dough into a cylindrical sieve for intermittent kneading and washing after kneading is finished, wherein the pH value of the dough washing water is 6.5, the water-material ratio is 1.5:1, discharging liquid and adding equal amount of water for kneading and washing after 8 minutes of kneading and washing, and circulating for three times;

(4) mixing, changing speed and ribbing: adding the following ingredients according to the mass ratio of the dehydrated gluten balls: 3% of wheat germ powder, 10% of superfine fresh bone powder, 10% of defatted soybean powder, 1.2% of salt and 0.8% of baking soda; the mixed ingredient is pumped into a rib beating machine to carry out variable speed rib beating: firstly, beating ribs at the rotating speed of 50r/min for 1min, then beating ribs at the rotating speed of 200r/min for 4min, and finally beating ribs at the rotating speed of 700r/min for 5 min;

the wheat germ powder is prepared by crushing wheat germs to the particle size of less than or equal to 120 meshes;

the defatted soybean flour is food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1 percent, the protein content is more than 50 percent, and the particle size is less than or equal to 100 meshes;

the superfine fresh bone powder is food-grade superfine fresh bone powder processed by a pure physical technology, the particle size is less than or equal to 60 mu m, and the calcium content is more than or equal to 17 percent;

(6) high-temperature rapid shaping in the first zone: feeding the fusiform gluten into a first saucepan with the temperature controlled at 96 ℃, and shaping for 3 minutes;

(7) cooking in a second area: immediately putting the shaped gluten into a second saucepan with the temperature controlled at 91 ℃ for cooking for 15 minutes;

(8) boiling in three areas: the cooked gluten immediately enters a third cooker with the temperature controlled at 85 ℃ and is cooked thoroughly;

(9) water cooling: cooling the cooked fusiform gluten to 30 ℃ in a water cooling pot;

Example 2:

a production method of nutritional gluten comprises the following steps:

(1) kneading: mixing wheat flour and water at a ratio of 1:1.8 in a dough kneading and dough kneading integrated machine, wherein the water contains 3% of salt and has a pH value of 6.8, controlling the water temperature to be 26 ℃, adding water while stirring, switching dough kneading modes after stirring uniformly, and kneading for 0.5 hour;

(2) washing the face: pumping the dough into a cylindrical sieve for intermittent kneading and washing after kneading is finished, wherein the pH value of the dough washing water is 6.8, the water-material ratio is 1.5:1, discharging liquid and adding equal amount of water for kneading and washing after 8 minutes of kneading and washing, and circulating for three times;

(4) mixing, changing speed and ribbing: adding the following ingredients according to the mass ratio of the dehydrated gluten balls: 5% of wheat germ powder, 3% of superfine fresh bone powder, 15% of defatted soybean powder, 1.8% of salt and 0.2% of baking soda; the mixed ingredient is pumped into a rib beating machine to carry out variable speed rib beating: beating ribs at the rotating speed of 40r/min for 2min, then beating ribs at the rotating speed of 250r/min for 3min, and finally beating ribs at the rotating speed of 750r/min for 5 min;

(6) high-temperature rapid shaping in the first zone: feeding the fusiform gluten into a first saucepan with the temperature controlled at 98 ℃ for shaping for 2 minutes;

(7) cooking in a second area: immediately putting the shaped gluten into a second saucepan with the temperature controlled at 93 ℃ for cooking for 15 minutes;

(8) boiling in three areas: the cooked gluten immediately enters a third cooker with the temperature controlled at 87 ℃ and is cooked thoroughly;

Example 3:

a production method of nutritional gluten comprises the following steps:

(1) kneading: mixing wheat flour and water at a ratio of 1:1.8 in a dough kneading and dough kneading integrated machine, wherein the water contains 3% of salt and has a pH value of 7.0, controlling the water temperature at 28 ℃, adding water while stirring, switching dough kneading modes after stirring uniformly, and kneading for 0.5 hour;

(2) washing the face: pumping the dough into a cylindrical sieve for intermittent kneading and washing after kneading is finished, wherein the pH value of the dough washing water is 7.0, the water-material ratio is 1.8:1, discharging liquid and adding equal amount of water for kneading and washing after 8 minutes of kneading and washing, and circulating for three times;

(4) mixing, changing speed and ribbing: adding the following ingredients according to the mass ratio of the dehydrated gluten balls: 10% of wheat germ powder, 8% of superfine fresh bone powder, 5% of defatted soybean powder, 0.5% of salt and 1.5% of baking soda; the mixed ingredient is pumped into a rib beating machine to carry out variable speed rib beating: beating ribs at the rotating speed of 40r/min for 2min, then beating ribs at the rotating speed of 300r/min for 5min, and finally beating ribs at the rotating speed of 800r/min for 3 min;

(6) high-temperature rapid shaping in the first zone: feeding the fusiform gluten into a first saucepan with the temperature controlled at 100 ℃ for shaping for 1 minute;

(7) cooking in a second area: immediately putting the shaped gluten into a second saucepan with the temperature controlled at 94 ℃ for cooking for 10 minutes;

(8) boiling in three areas: the cooked gluten immediately enters a third cooker with the temperature controlled at 90 ℃ and is cooked thoroughly;

(9) water cooling: cooling the cooked fusiform gluten to 35 ℃ in a water cooling pot;

The gluten products produced by the method are detected and evaluated in the following aspects:

1. and (3) detecting microorganisms:

sampling and processing of the samples was performed according to GB4789.1, and the results of the tests are reported in table 1.

TABLE 1 product microbiological assay

Item	Index requirement (CFU/g)	Measured value (CFU/g)	Detection method
				Escherichia coli	＜100	＜10	GB4789.3 plate counting method
Salmonella	0	0	GB 4789.4
				Staphylococcus aureus	＜100	0	Second method of GB 4789.10

2. And (3) detecting nutritional indexes:

the results are reported in table 2. The gluten product of the invention achieves the purpose of strengthening protein and calcium nutrition, and has the characteristics of low fat, low sugar and low calorie.

TABLE 2 product Nutrition index detection

Measurement item/Unit	Example 1	Example 2	Example 3
				Protein content/%)	26.8	27.6	26.2
Calcium content/mg/kg	2603	2680	2477

3. Sensory evaluation:

the results are reported in table 3. Wherein, the chewiness, the hardness, the elasticity and the chewy feeling are all evaluated by the taste after eating in the mouth and are evaluated by 1-10 points; chewiness: score 1 indicates worst/score 10 indicates best; hardness is 1 to minimum/10 to maximum; elasticity: score 1 means min/score 10 means max; the sense of muscular and muscular conditions: score 1 indicates worst/score 10 indicates best.

TABLE 3 sensory evaluation of the products

The product of the invention has mellow gluten cereal fragrance than similar products, and can feel light milk fragrance without peculiar smell when entering the mouth. The product has good chewiness and elasticity, moderate hardness and full sense of toughness, is suitable for people of different ages, and is particularly a light food suitable for weight-losing and body-building people.

Comparative example 1:

the influence of the intermittent kneading and washing process on the performance of the gluten balls is as follows:

mixing wheat flour and water at a ratio of 1:1.5 in a dough kneading and dough kneading integrated machine, wherein the water contains 3% of salt and has a pH value of 6.5, controlling the water temperature to be 25 ℃, adding water while stirring, switching dough kneading modes after stirring uniformly, and kneading for 0.5 hour;

and (3) after kneading is finished, pumping the dough into a drum sieve for intermittent kneading and washing, wherein the pH value of the dough washing water is 6.5, and the intermittent kneading and washing group comprises the following steps: the water-material ratio is 1.5:1, discharging liquid and adding equal amount of water for kneading and washing after 8 minutes of kneading and washing, and circulating for three times; continuous kneading and washing group: continuously kneading and washing for 25 minutes at a water-material ratio of 1.5: 1.

And respectively pumping the gluten groups respectively subjected to the face washing operation into a squeezing machine for dehydration to obtain dehydrated gluten groups with the water content of 65-73%, wherein the intermittent kneading and washing group is marked as gluten group 1, and the continuous kneading and washing group is marked as gluten group 2. The results of measurements of starch yield, starch content, protein content (dry basis), water absorption (dry basis), and physical properties of the dough, such as the stretching area, extensibility, stretching resistance, maximum stretching ratio, etc., of the two kneading processes, using the gluten dough 1 and the gluten dough 2 as objects, were recorded in table 4.

TABLE 4 influence of intermittent kneading on gluten lump Properties

Measurement item/Unit	Gluten ball 1 (intermittent kneading and washing)	Gluten ball 2 (continuous kneading and washing)
			A starch yield/%	62.5	58.5
Gluten starch content/%)	3.2	5.1
			Protein content (dry basis)/%)	84.8	81.6
Water absorption (dry basis)/%	172	160
			Area of stretch/cm²	253/279/293	82/86/102
Extensibility/mm	173/189/195	88/98/106
			Tensile resistance/EU	906/956/984	330/482/526
Maximum tensile resistance/EU	1250/1374/1733	565/654/689
			Maximum draw ratio	12.0/13.5/12.2	4.4/5.1/6.5

The test result shows that the intermittent kneading and washing is adopted to ensure that the starch A and the gluten in the gluten dough are more fully separated, the gluten washing rate is high, the separated starch slurry can obtain a high-quality wheat starch product through a refining process, and the comprehensive production benefit is improved. The gluten starch content is obviously reduced, the protein content and the water absorption are obviously improved, and the extensibility, the maximum tensile resistance and other rheological properties of gluten groups which directly influence the gluten toughness degree also have obvious changes, so that a good foundation is laid for improving the mouthfeel of final products.

Comparative example 2:

effect of addition of ingredients on washed gluten quality:

the invention group: wheat flour;

and (3) batching group: wheat flour, and the following ingredients are added according to the mass ratio of the wheat flour: 3% of wheat germ powder, 10% of superfine fresh bone powder, 10% of defatted soybean powder, 1.2% of salt and 0.8% of baking soda;

the gluten content and gluten index were determined using a gluten meter with reference to the standard for wheat flour prepared under the same conditions, and the stability (settling time) was determined using a flour meter with reference to the standard for wheat flour and the results are reported in table 5.

TABLE 5 Effect of compounding on gluten quality washed out

Measurement item/Unit	Invention group	Ingredient group
			Gluten content/%)	33	30
Gluten index	80	72
			Stability/min	10	8

The test results show that if the ingredients are added directly to wheat flour and mixed and kneaded, there is a certain effect on the quality of the washed gluten, and there is a decrease in both gluten strength and stability, probably because defatted soy flour affects the formation of gluten. Although the present invention has reduced this effect by adding a degree of salt and baking soda and visually improves the gluten wash out rate, the effect of the mixed ingredient powder on the quality of the washed out gluten is still not completely eliminated. Based on the method, the process route is further improved, and the mixed ingredient powder is added after gluten is washed out and before gluten is beaten, so that the negative influence on gluten formation can be eliminated, the loss of nutrients (such as protein and calcium) of the ingredients in the facial washing link can be reduced, and the gluten dough property is further improved by designing variable-speed gluten beating.

Comparative example 3:

influence of mixing variation beating on the performance of the tendon mass:

the invention group: obtaining gluten balls after ribbing according to the steps (1) to (4) in the embodiment 2, and recording the gluten balls as gluten balls 3;

comparison group: referring to the steps (1) to (4) of the example 2, the difference is that the variable-speed gluten forming of the step (4) is replaced by the gluten forming at the rotation speed of 750r/min for 10 minutes, and other operation conditions are consistent with the ingredients, so that gluten balls after gluten forming are obtained and are marked as gluten balls 4.

The physical properties such as the stretching area, extensibility, stretching resistance, maximum stretching ratio, etc. of the dough obtained by the two rib forming processes were measured and compared with a stretching apparatus using the gluten groups 3 and 4 as objects, and the measurement results are recorded in table 6.

TABLE 6 influence of mixing variable-speed ribbing on gluten lump Performance

Measurement item/Unit	Gluten ball 3 (invention group)	Gluten ball 4 (contrast group)
			Area of stretch/cm²	268/286/303	260/282/296
Extensibility/mm	178/196/205	175/192/198
			Tensile resistance/EU	915/963/992	908/959/990
Maximum tensile resistance/EU	1258/1379/1748	1253/1376/1743
			Maximum draw ratio	12.2/13.7/13.0	12.1/13.6/12.8

The test result shows that the unique mixing variable-speed gluten forming process can solve the problem that the gluten forming rate is influenced by the mixed ingredient powder, further improves the performance of gluten balls after gluten forming, and lays a good foundation for improving the taste of final products.

Comparative example 4:

influence on gluten nutrition and taste by three-region temperature-controlled boiling:

the invention group: the steps (1) to (11) are carried out according to the step 2 to obtain the finished product of the shredded formed gluten;

comparison group: referring to the steps (1) to (5) of the example 2, continuously cooking for 20-30 minutes in a cooking pot heated by hot steam directly until gluten is cooked thoroughly, and then transferring into a water cooling zone for cooling, namely, only by replacing the steps (6) to (8) of the example with the above cooking operation, keeping other operation conditions consistent, and continuing to implement the steps (9) to (11) of the example 2 until a hand-tearing formed gluten finished product is obtained;

the protein content and calcium content of the gluten product obtained above were measured, and sensory evaluation (residue remaining after hand tearing, internal network structure of hand tearing, uniformity of hand tearing molding, masticatory sensation, hardness, elasticity, and chewiness) was performed, and the results are recorded in table 7.

TABLE 7 influence of three-region temperature-controlled cooking on nutrition and taste of gluten

Measurement or evaluation item/Unit	Gluten composition	Gluten of contrast group
			Protein content/%)	27.6	25.1
Calcium content/mg/kg	2680	2137
			Residue left after hand tearing	Almost no residue	Small amount of residue
Internal network structure is torn to hand	Network uniformity	Small amount of sticking or nodules
			The hand tearing forming uniformity is 1-10 minutes	9	7
Chewiness/1-10 points	9	6
			Hardness/1-10 min	5	8
Elasticity/1-10 min	8	5
			The sense of muscular and muscular conditions is 1-10 points	10	7

The test result shows that the three-region temperature-controlled cooking has obvious effect on improving the nutrition and the taste of the gluten, can prevent the loss of protein and calcium in the gluten compared with the common cooking, is more beneficial to the uniform molding of a gluten network structure, and further improves the taste.

Although the present invention has been disclosed in the form of preferred embodiments, it is not intended to limit the present invention, and those skilled in the art may make various changes, modifications, substitutions and alterations in form and detail without departing from the spirit and principle of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A production method of nutritional gluten is characterized by comprising the following steps:

(11) and (3) hand tearing and forming: the slice gluten after the preforming plastic is torn into strip gluten with the hand according to the line direction of gluten with tearing the appearance.

2. The method for producing nutritional gluten as claimed in claim, wherein the moisture content of the wheat flour in the step (1) is not more than 14.0%, and the wet gluten content is not less than 35%; the mass ratio of the wheat flour to the water is 1: 1.5-1.8.

3. A process for producing nutritional gluten as claimed in claim, wherein the water of step (1) has a temperature of 25-28 ℃ and a pH of 6.5-7.0.

4. A method for producing nutritional gluten as claimed in claim, wherein the kneading time of step (1) is 0.5 hours.

5. The method for producing the nutritional gluten as claimed in the claim, wherein the water-material ratio of the face wash in the step (2) is 1.5-1.8: 1, the pH value of water is 6.5-7.0.

6. The method for producing nutritional gluten as claimed in claim, wherein the wheat germ flour is ground with wheat germ to a particle size of 120 mesh or less.

7. The method for producing nutritional gluten as claimed in claim, wherein the defatted soybean flour is food grade low temperature defatted soybean flour with fat content less than 1%, protein content greater than 50%, and particle size less than 100 mesh.

8. The method for producing nutritional gluten as claimed in claim, wherein the food grade ultra-fine fresh bone powder processed by pure physical technique has a particle size of less than or equal to 60 μm and a calcium content of more than or equal to 17%.

9. The method for producing the nutritional gluten as claimed in the claim, wherein, the gluten formed by the hand tearing in the step (11) is packaged, frozen by a quick freezing tunnel and then transported to a finished product freezer for storage.

10. A nutritional gluten product obtainable by the production process as claimed in claims 1 to 9.