CN112244142B - Production method of nutritional gluten - Google Patents
Production method of nutritional gluten Download PDFInfo
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- CN112244142B CN112244142B CN202011144662.8A CN202011144662A CN112244142B CN 112244142 B CN112244142 B CN 112244142B CN 202011144662 A CN202011144662 A CN 202011144662A CN 112244142 B CN112244142 B CN 112244142B
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- 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
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- 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
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Abstract
The invention provides a production method of nutritional gluten, which comprises the following steps: (1) dough; (2) washing the face; (3) dehydration; (4) mixing, variable-speed and rib-beating; (5) rough molding; (6) one-area high-temperature rapid shaping; (7) boiling in a second area; (8) three-zone cooking; (9) water cooling; (10) secondary shaping; and (11) hand tearing and forming. The gluten produced by the method has obviously improved nutrition and taste compared with the traditional gluten, can be directly heated for eating or matched with seasonings for eating according to personal taste, can be used as food materials for cooking after frying, roasting, frying, stir-frying and the like, and is widely suitable for daily diet and table.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production method of nutritional gluten.
Background
Gluten is originally created in the north-south period of China, is a beautiful flower in a vegetable garden, and particularly is a vegetable meat-like dish taking gluten as a main material, which is called as Chinese food for all ages and is deeply loved by people. The gluten is produced in large quantity by the primordial generation, dishes are increased in the following years, and patterns are continuously updated. The gluten has higher protein content than lean pork, chicken, egg and soybean, and is a food with high protein content, low fat content, low sugar content, low calorie content, and contains various trace elements such as calcium, iron, phosphorus, potassium, etc., and is a traditional food. Gluten proteins are characterized by a relatively rich amino acid variety, but the cereal proteins have a low content of lysine in the gluten. In addition, food additives such as gluten enhancers, TG enzymes, gluten improvers and the like are usually added to the preparation of flavored gluten to improve the gluten feel, but the food additive is gradually inconsistent with the current trend of food safety and healthy food which people attach importance to. In order to improve the nutrition and taste of the traditional gluten and be suitable for industrial production, the improvement of the production process and the formula is needed.
Disclosure of Invention
The invention aims to improve the taste and nutrition of the traditional gluten and provides a 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) Dough kneading: mixing raw material wheat flour and water in a dough kneading and kneading integrated 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%, and the wet gluten content is more than or equal to 35%;
preferably, the temperature of the dough is controlled to be 25-28 ℃;
preferably, the pH of the water is from 6.5 to 7.0;
preferably, the kneading time is 0.5 hour;
(2) Facial cleaning: after dough kneading, pumping the dough into a cylinder screen for intermittent kneading and washing, discharging liquid after 8-10 minutes each kneading and adding the same amount of water for kneading and washing, and circulating for three times;
preferably, the water-to-material ratio of the facial cleanser is 1.5-1.8:1, a step of;
preferably, the pH of the facial wash water is 6.5-7.0;
(3) Dehydrating: pumping the gluten dough into a wringing machine for dehydration after finishing washing the gluten dough to obtain dehydrated gluten dough with the water content of 65-73 percent;
(4) Mixing speed-changing rib beating: the following ingredients are added according to the mass ratio of the dehydrated gluten dough: 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 ingredients are pumped into a rib beating machine for variable-speed rib beating: firstly, the rotating speed is 40-50r/min for 1-3min, then the rotating speed is 200-300r/min for 3-5min, and finally, the rotating speed is 700-800r/min for 3-5min;
preferably, the wheat germ powder is prepared by crushing wheat germs to a particle size of less than or equal to 120 meshes;
preferably, the defatted soybean flour adopts food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1%, the protein content is more than 50%, and the grain size is less than or equal to 100 meshes;
preferably, the superfine fresh bone powder adopts the food grade superfine fresh bone powder processed by a pure physical technology, the grain diameter is less than or equal to 60 mu m, and the calcium content is more than or equal to 17%;
(5) Rough molding: pumping the gluten dough after gluten beating into a horizontal shuttle-type forming machine, dividing the gluten dough into small dough gluten with the weight of 150+/-2 g, and then forming the gluten dough into shuttles;
(6) And (3) high-temperature rapid shaping in a region: feeding the shuttle gluten into a first boiling pot with the temperature controlled between 96 and 100 ℃ for shaping for 1 to 3 minutes;
(7) Boiling in two areas: immediately feeding the shaped gluten into a second cooking pot with the temperature controlled at 91-94 ℃ for cooking for 10-15 minutes;
(8) Three-zone cooking: immediately feeding the cooked gluten into a third cooking pot with the temperature controlled between 85 and 90 ℃ to cook thoroughly;
(9) And (3) water cooling: the cooked shuttle gluten enters a water cooling pot to be cooled to 30-35 ℃;
(10) And (3) secondary shaping: conveying the gluten subjected to water cooling to a gluten tabletting machine, and spreading the gluten according to the opposite direction of the shuttle-shaped gluten winding lines to carry out tabletting and shaping;
(11) And (5) hand tearing and forming: tearing the sheeted gluten into strip gluten by using a manual tearing instrument according to the grain direction of the gluten;
(12) Freezing and preserving: and packaging the gluten subjected to the hand tearing molding, freezing the gluten through a quick-freezing tunnel, and then 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 for eating or matched with seasonings for eating according to personal taste, can be used as food materials for cooking after frying, roasting, frying, stir-frying and the like, and is widely suitable for daily diet and table.
The invention has the following advantages and beneficial effects:
the invention adopts unique ingredients and technological improvements aiming at improving gluten nutrition and taste at the same time, adds low-temperature defatted soybean flour to supplement lysine which is lack of cereal protein, and adds superfine fresh bone powder to strengthen calcium; the wheat germ powder is added, so that the nutritional value of gluten is enhanced, the wheat germ powder is added during gluten beating, the appearance smoothness of the gluten dough is obviously improved, the phenomenon of uneven appearance of the gluten dough is improved, the forming effect of the gluten is obviously improved, and meanwhile, the chewing property is enhanced, and the taste of a product is improved. The dehydrated gluten is in a network structure, and wheat germ powder with specific fineness is added, so that the nutrition is increased, the unevenness of the surface of the gluten dough caused by the network structure can be improved, and the sensory effect is improved.
The invention creates a mixing variable-speed gluten beating process, mixing refers to mixing ingredients during gluten beating, effectively solves the problem that gluten formation is affected by adding soybean powder during dough mixing, improves gluten washing rate and gluten washing quality, and can also reduce the loss of ingredients nutrition (such as protein and calcium) in a face washing link; the design of the variable-speed gluten beating process further improves the physical properties of gluten balls, enhances the elasticity, chewiness and chewiness of products, reduces hardness, and simultaneously can effectively enhance the gluten force and help to expand the gluten network structure when beating gluten by matching with salt and baking soda in a specific proportion, so that other ingredients are effectively filled, and almost no ingredient powder remains after the gluten beating is completed cooperatively.
According to the invention, intermittent kneading and washing are adopted during washing, so that the starch A and gluten are more fully separated, the gluten washing rate is high, and the separated starch slurry can be subjected to a refining process to obtain a high-quality wheat starch product. The gluten starch content is obviously reduced, the protein content and the water absorption are obviously improved, meanwhile, the extensibility, the maximum tensile resistance and other rheological properties reflecting the gluten degree of the gluten are also obviously changed, and a good foundation is laid for improving the taste of the final product.
The invention designs three-zone accurate temperature control continuous cooking when cooking gluten, and one zone high temperature rapid shaping, mainly shaping, strictly controlling temperature and time to minimize the change of the appearance of the gluten, and does not generate swelling or loosening; after shaping, the gluten is shifted into the second area by a shifting fork machine, the temperature is reduced, and the gluten is basically cooked and has taste by controlling the water temperature and time of the second saucepan; the temperature in the third area is lowest, the third saucepan is boiled at a lower temperature until the gluten is well-cooked, the internal net structure is thoroughly stretched and formed, the surface layer is smooth, the taste is chewy, and the hardness is moderate; the other three areas also belong to temperature buffer areas, and cooked gluten is pulled into a water cooling area for cooling through a shifting fork machine from the areas. Compared with common cooking, the three-zone temperature-control cooking can prevent the loss of protein and calcium in gluten, is more beneficial to the uniform formation of a gluten network structure, and further improves the taste.
The strip gluten is torn by the hand tearing instrument, so that the integrality of gluten fibers is maintained, the unique manual taste of the hand tearing 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 daily eating of people of different age groups, and is particularly suitable for nutritional healthy light food of people with weight losing and body building.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise indicated, all technical means used in the embodiments are methods well known to those skilled in the art. Further, the embodiments should be construed as illustrative, and not limiting the scope of the invention, which is defined solely by the claims.
In the following description, various measurement results are described, and if necessary, a reasonable number of parallel samples are set in accordance with the measurement method, and the deviation between the parallel sample detection values is within the allowable range of the method, the detection data is considered to be reliable, and the average value of the parallel sample detection values is identified as the measurement result.
The measurement methods and apparatuses referred to in the following embodiments are well known to those skilled in the art unless specifically described otherwise. For example, the method for measuring starch content in the following embodiments adopts an optical rotation method, the method for measuring protein content is according to a Kjeldahl nitrogen determination method of GB5009.5-2016, the method for measuring water absorption (dry basis) of wheat flour is referred to GB/T21924-2008, the method for measuring calcium content is according to an EDTA titration method of GB5009.92-2016, the method for measuring gluten content and gluten index is respectively according to GB/T5506.2-2008 and LS/T6102-1995 by using a gluten meter, and physical properties such as stability (settling time), extensibility, stretching resistance, maximum stretching ratio and the like of gluten groups are respectively measured by using a JFZD electronic type flour quality meter and a JFLD type dough stretching meter.
Example 1:
a production method of nutritional gluten comprises the following steps:
(1) Dough kneading: mixing raw material wheat flour and water in a ratio of 1:1.5 in a dough kneading and kneading integrated machine, wherein the water contains 3% of salt and pH=6.5, controlling the water temperature to 25 ℃ and stirring while adding water, switching a dough kneading mode after uniformly stirring, and kneading for 0.5 hour;
preferably, the moisture content of the wheat flour is less than or equal to 14.0%, and the wet gluten content is more than or equal to 35%;
(2) Facial cleaning: after dough kneading, pumping the dough into a cylinder screen for intermittent kneading and washing, wherein the pH value of the washing water is 6.5, the water-material ratio is 1.5:1, and after each kneading and washing time is 8 minutes, the liquid is discharged, and then the same amount of water is added for kneading and washing, and the cycle is carried out for three times;
(3) Dehydrating: pumping the gluten dough into a wringing machine for dehydration after finishing washing the gluten dough to obtain dehydrated gluten dough with the water content of 65-73 percent;
(4) Mixing speed-changing rib beating: the following ingredients are added according to the mass ratio of the dehydrated gluten dough: 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 ingredients are pumped into a rib beating machine for variable-speed rib beating: firstly, the rotating speed is 50r/min for 1min, then the rotating speed is 200r/min for 4min, and finally, the rotating speed is 700r/min for 5min;
the wheat germ powder is prepared by crushing wheat germs until the grain diameter is less than or equal to 120 meshes;
the defatted soybean flour adopts food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1%, the protein content is more than 50%, and the grain size is less than or equal to 100 meshes;
the superfine fresh bone powder is food grade superfine fresh bone powder processed by adopting a pure physical technology, the grain diameter is less than or equal to 60 mu m, and the calcium content is more than or equal to 17%;
(5) Rough molding: pumping the gluten dough after gluten beating into a horizontal shuttle-type forming machine, dividing the gluten dough into small dough gluten with the weight of 150+/-2 g, and then forming the gluten dough into shuttles;
(6) And (3) high-temperature rapid shaping in a region: feeding the shuttle gluten into a first boiling pot with the temperature controlled at 96 ℃ for shaping for 3 minutes;
(7) Boiling in two areas: immediately feeding the shaped gluten into a second cooking pot with the temperature of 91 ℃ to cook for 15 minutes;
(8) Three-zone cooking: immediately feeding the cooked gluten into a third cooking pot with the temperature of 85 ℃ to cook thoroughly;
(9) And (3) water cooling: the cooked shuttle gluten enters a water cooling pot to be cooled to 30 ℃;
(10) And (3) secondary shaping: conveying the gluten subjected to water cooling to a gluten tabletting machine, and spreading the gluten according to the opposite direction of the shuttle-shaped gluten winding lines to carry out tabletting and shaping;
(11) And (5) hand tearing and forming: tearing the sheeted gluten into strip gluten by using a manual tearing instrument according to the grain direction of the gluten;
(12) Freezing and preserving: and packaging the gluten subjected to the hand tearing molding, freezing the gluten through a quick-freezing tunnel, and then conveying the gluten to a finished product freezer for storage.
Example 2:
a production method of nutritional gluten comprises the following steps:
(1) Dough kneading: mixing raw material wheat flour and water in a ratio of 1:1.8 in a dough kneading and kneading integrated machine, wherein the water contains 3% of salt and pH=6.8, controlling the water temperature to 26 ℃ and stirring while adding water, switching a dough kneading mode after uniformly stirring, and kneading for 0.5 hour;
preferably, the moisture content of the wheat flour is less than or equal to 14.0%, and the wet gluten content is more than or equal to 35%;
(2) Facial cleaning: after dough kneading, pumping the dough into a cylinder screen for intermittent kneading and washing, wherein the pH value of the washing water is 6.8, the water-material ratio is 1.5:1, and after each kneading and washing time is 8 minutes, the liquid is discharged, and then the same amount of water is added for kneading and washing, and the cycle is carried out for three times;
(3) Dehydrating: pumping the gluten dough into a wringing machine for dehydration after finishing washing the gluten dough to obtain dehydrated gluten dough with the water content of 65-73 percent;
(4) Mixing speed-changing rib beating: the following ingredients are added according to the mass ratio of the dehydrated gluten dough: 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 ingredients are pumped into a rib beating machine for variable-speed rib beating: firstly, the rotating speed is 40r/min for rib punching for 2min, then the rotating speed is 250r/min for rib punching for 3min, and finally, the rotating speed is 750r/min for rib punching for 5min;
the wheat germ powder is prepared by crushing wheat germs until the grain diameter is less than or equal to 120 meshes;
the defatted soybean flour adopts food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1%, the protein content is more than 50%, and the grain size is less than or equal to 100 meshes;
the superfine fresh bone powder is food grade superfine fresh bone powder processed by adopting a pure physical technology, the grain diameter is less than or equal to 60 mu m, and the calcium content is more than or equal to 17%;
(5) Rough molding: pumping the gluten dough after gluten beating into a horizontal shuttle-type forming machine, dividing the gluten dough into small dough gluten with the weight of 150+/-2 g, and then forming the gluten dough into shuttles;
(6) And (3) high-temperature rapid shaping in a region: feeding the shuttle gluten into a first boiling pot with the temperature controlled at 98 ℃ for shaping for 2 minutes;
(7) Boiling in two areas: immediately feeding the shaped gluten into a second cooking pot with the temperature of 93 ℃ to cook for 15 minutes;
(8) Three-zone cooking: immediately feeding the cooked gluten into a third cooking pot with the temperature of 87 ℃ to cook thoroughly;
(9) And (3) water cooling: the cooked shuttle gluten enters a water cooling pot to be cooled to 30 ℃;
(10) And (3) secondary shaping: conveying the gluten subjected to water cooling to a gluten tabletting machine, and spreading the gluten according to the opposite direction of the shuttle-shaped gluten winding lines to carry out tabletting and shaping;
(11) And (5) hand tearing and forming: tearing the sheeted gluten into strip gluten by using a manual tearing instrument according to the grain direction of the gluten;
(12) Freezing and preserving: and packaging the gluten subjected to the hand tearing molding, freezing the gluten through a quick-freezing tunnel, and then conveying the gluten to a finished product freezer for storage.
Example 3:
a production method of nutritional gluten comprises the following steps:
(1) Dough kneading: mixing raw material wheat flour and water in a ratio of 1:1.8 in a dough kneading and kneading integrated machine, wherein the water contains 3% of salt and has pH value of 7.0, controlling the water temperature to 28 ℃ and stirring while adding water, switching a dough kneading mode after uniformly stirring, and kneading for 0.5 hours;
preferably, the moisture content of the wheat flour is less than or equal to 14.0%, and the wet gluten content is more than or equal to 35%;
(2) Facial cleaning: after dough kneading, pumping the dough into a cylinder screen for intermittent kneading, wherein the pH value of the washing water is 7.0, the water-material ratio is 1.8:1, and after each kneading for 8 minutes, the liquid is discharged, and then the same amount of water is added for kneading and circulating for three times;
(3) Dehydrating: pumping the gluten dough into a wringing machine for dehydration after finishing washing the gluten dough to obtain dehydrated gluten dough with the water content of 65-73 percent;
(4) Mixing speed-changing rib beating: the following ingredients are added according to the mass ratio of the dehydrated gluten dough: 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 ingredients are pumped into a rib beating machine for variable-speed rib beating: firstly, the rotating speed is 40r/min for rib punching for 2min, then the rotating speed is 300r/min for rib punching for 5min, and finally, the rotating speed is 800r/min for rib punching for 3min;
the wheat germ powder is prepared by crushing wheat germs until the grain diameter is less than or equal to 120 meshes;
the defatted soybean flour adopts food-grade low-temperature defatted soybean flour, the fat content is less than or equal to 1%, the protein content is more than 50%, and the grain size is less than or equal to 100 meshes;
the superfine fresh bone powder is food grade superfine fresh bone powder processed by adopting a pure physical technology, the grain diameter is less than or equal to 60 mu m, and the calcium content is more than or equal to 17%;
(5) Rough molding: pumping the gluten dough after gluten beating into a horizontal shuttle-type forming machine, dividing the gluten dough into small dough gluten with the weight of 150+/-2 g, and then forming the gluten dough into shuttles;
(6) And (3) high-temperature rapid shaping in a region: feeding the shuttle gluten into a first boiling pot with the temperature controlled to be 100 ℃ and shaping for 1 minute;
(7) Boiling in two areas: immediately feeding the shaped gluten into a second cooking pot with the temperature controlled at 94 ℃ for cooking for 10 minutes;
(8) Three-zone cooking: immediately feeding the cooked gluten into a third cooking pot with the temperature controlled to be 90 ℃ and cooking until the gluten is cooked;
(9) And (3) water cooling: the cooked shuttle gluten enters a water cooling pot to be cooled to 35 ℃;
(10) And (3) secondary shaping: conveying the gluten subjected to water cooling to a gluten tabletting machine, and spreading the gluten according to the opposite direction of the shuttle-shaped gluten winding lines to carry out tabletting and shaping;
(11) And (5) hand tearing and forming: tearing the sheeted gluten into strip gluten by using a manual tearing instrument according to the grain direction of the gluten;
(12) Freezing and preserving: and packaging the gluten subjected to the hand tearing molding, freezing the gluten through a quick-freezing tunnel, and then conveying the gluten to a finished product freezer for storage.
The gluten product produced by the above method was tested and evaluated in the following ways:
1. and (3) microorganism detection:
sampling and processing of the samples were performed according to GB4789.1, and the detection results are recorded in table 1.
TABLE 1 microbial detection of products
| Project | Index requirement (CFU/g) | Measurement value (CFU/g) | Detection method |
| Coli bacterium | ＜100 | ＜10 | GB4789.3 plate counting method |
| Salmonella bacteria | 0 | 0 | GB 4789.4 |
| Staphylococcus aureus | ＜100 | 0 | GB 4789.10 second method |
2. And (3) nutrition index detection:
the results are recorded 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 nutritional 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 recorded in table 3. Wherein the chewing property, hardness, elasticity and chewiness are all taste evaluation after being eaten in mouth, and 1-10 scoring evaluation is adopted; masticatory properties: a score of 1 indicates worst/10 indicates best; hardness 1 represents minimum/10 represents maximum; elasticity: a score of 1 indicates minimum/10 indicates maximum; fascia feel: a score of 1 indicates worst/10 indicates best.
Table 3 sensory evaluation of the products
The product of the invention has more mellow gluten and cereal fragrance than similar products, and can feel light milk fragrance without peculiar smell when being eaten. The product has good chewing property and elasticity, moderate hardness and rich feeling, is suitable for people of different ages, and is especially suitable for people with weight loss and body building.
Comparative example 1:
the intermittent kneading process of the invention has influence on the performance of gluten groups:
mixing raw material wheat flour and water in a ratio of 1:1.5 in a dough kneading and kneading integrated machine, wherein the water contains 3% of salt and pH=6.5, controlling the water temperature to 25 ℃ and stirring while adding water, switching a dough kneading mode after uniformly stirring, and kneading for 0.5 hour;
after dough kneading, the dough is pumped into a cylinder screen for intermittent kneading and washing, the pH value of the washing water is 6.5, and the intermittent kneading and washing group: the water-material ratio is 1.5:1, liquid discharge is carried out after each kneading and washing time is 8 minutes, and then equal amount of water is added for kneading and washing, and the circulation is carried out for three times; continuous kneading and washing group: the water-material ratio is 1.5:1, and the mixture is continuously kneaded and washed for 25 minutes.
And respectively pumping the gluten clusters after the washing operation is finished into a squeezing machine for dehydration to obtain dehydrated gluten clusters with the water content of 65-73%, wherein an intermittent kneading group is denoted as gluten cluster 1, and a continuous kneading group is denoted as gluten cluster 2. The physical properties such as a starch yield, a starch content, a protein content (dry basis), a water absorption (dry basis), a stretching area, extensibility, stretching resistance, and a maximum stretching ratio of the dough were measured and compared in each of the two kneading processes, and the measurement results are shown in table 4.
TABLE 4 influence of intermittent kneading on gluten dough properties
| Measurement item/unit | Gluten dough 1 (intermittent kneading and washing) | Gluten dough 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 |
| Stretching area/cm 2 | 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 |
Test results show that the invention adopts intermittent kneading and washing to ensure that the A starch and the gluten in the gluten dough 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, thereby improving the comprehensive production benefit. The gluten starch content is obviously reduced, the protein content and the water absorption are obviously improved, meanwhile, the rheological properties of gluten dough, such as extensibility, maximum tensile resistance and the like, which directly influence the gluten degree are also obviously changed, so that a good foundation is laid for improving the taste of the final product.
Comparative example 2:
effect of the ingredients added on the quality of the washed gluten:
the invention comprises the following steps: wheat flour;
batching group: wheat flour, 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;
dough was prepared under the same conditions using a gluten tester to measure gluten content and gluten index, and stability (stability time) was measured using a farinaceous tester to measure stability (stability time) using a wheat flour standard, and the results are recorded in table 5.
TABLE 5 influence of the addition of ingredients on the quality of the washed gluten
| Measurement item/unit | Inventive group | Batching group |
| Gluten content/% | 33 | 30 |
| Gluten index | 80 | 72 |
| Stability/min | 10 | 8 |
The test results show that if the wheat flour is directly mixed with ingredients and kneaded, the quality of the washed gluten is affected to some extent, and the gluten strength and stability are reduced, probably because the defatted soybean flour affects the formation of gluten. Although the present invention has reduced this effect by adding a degree of salt and baking soda and has improved the gluten wash-out rate visually, the effect of the blended meal on the quality of the washed gluten is not completely eliminated. Based on the method, the process route is further improved, and mixed ingredient powder is added after gluten is washed and before gluten is beaten, so that the negative influence on gluten formation can be eliminated, the loss of ingredients in the washing step (such as protein and calcium) can be reduced, and the gluten group performance is further improved by designing variable-speed gluten beating.
Comparative example 3:
influence of mixed variable-speed beating on dough performance:
the invention comprises the following steps: gluten dough obtained after gluten beating was obtained by carrying out the steps (1) to (4) according to example 2, and was designated as gluten dough 3;
comparison group: referring to the embodiment 2, steps (1) to (4) were carried out, except that the variable-speed gluten beating of step (4) was replaced with gluten beating at a rotation speed of 750r/min for 10 minutes, and other operation conditions and ingredients were kept consistent, to obtain gluten clusters after gluten beating, denoted as gluten clusters 4.
The physical properties such as the stretching area, extensibility, stretching resistance, and maximum stretching ratio of the dough obtained by comparing the two types of gluten forming processes were measured by a stretching machine for each of gluten group 3 and gluten group 4, and the measurement results are shown in table 6.
TABLE 6 influence of Mixed variable speed gluten beating on gluten group Performance
| Measurement item/unit | Gluten group 3 (invention group) | Gluten dough 4 (comparison group) |
| Stretching area/cm 2 | 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 |
Test results show that the unique mixing variable-speed gluten forming process not only can solve the problem that the gluten forming rate is influenced by mixed ingredients, but also further improves the performance of gluten groups after gluten forming, and lays a good foundation for improving the taste of a final product.
Comparative example 4:
three-zone temperature control cooking affects nutrition and taste of gluten:
the invention comprises the following steps: carrying out steps (1) to (11) according to example 2 to obtain a finished hand-tear shaped gluten product;
comparison group: referring to steps (1) to (5) of example 2, then directly cooking in a boiler heated by hot steam for 20-30 minutes until gluten is cooked thoroughly, and then pulling into a water cooling area for cooling, wherein the difference is that the steps (6) to (8) of the example are replaced by the cooking operation, other operation conditions are kept consistent, and steps (9) to (11) of example 2 are continuously carried out until a finished shredded gluten product is obtained;
the gluten products obtained above were subjected to measurement of protein content and calcium content, and sensory evaluation (residue after hand-tearing, internal network structure of hand-tearing, uniformity of hand-tearing molding, chewing feeling, hardness, elasticity, and chewiness), and the results are shown in table 7.
TABLE 7 influence of three-zone controlled temperature cooking on gluten nutrition and mouthfeel
| Measuring or evaluating items/units | Gluten of invention group | Gluten of the comparative group |
| Protein content/% | 27.6 | 25.1 |
| Calcium content/mg/kg | 2680 | 2137 |
| Residue remaining after hand tearing | Almost no residue | Small amount of residue |
| Hand-tearing internal network structure | Network uniformity | Small amounts of adhesion or nodules |
| Uniformity of hand tearing molding/1-10 minutes | 9 | 7 |
| Masticatory/1-10 min | 9 | 6 |
| Hardness/1-10 min | 5 | 8 |
| Elasticity/1-10 min | 8 | 5 |
| Fascia feeling/1-10 min | 10 | 7 |
Test results show that the three-zone temperature control cooking has remarkable effects on improving the nutrition and the taste of gluten, can prevent the loss of protein and calcium in the gluten better than the common cooking, is more beneficial to the uniform formation of a gluten network structure, and further improves the taste.
Although the present invention has been described with reference to preferred embodiments, it is not intended to be limited to the embodiments shown, but rather, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations in form and details can be made therein without departing from the spirit and principles of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims (10)
1. A method for producing nutritional gluten, comprising the steps of:
(1) Dough kneading: mixing raw material wheat flour and water in a dough kneading and kneading integrated machine, wherein the water contains 3% of salt, stirring while adding water, and switching dough kneading modes after stirring uniformly;
(2) Facial cleaning: after dough kneading, pumping the dough into a cylinder screen for intermittent kneading and washing, discharging liquid after 8-10 minutes each kneading and adding the same amount of water for kneading and washing, and circulating for three times;
(3) Dehydrating: pumping the gluten dough into a wringing machine for dehydration after finishing washing the gluten dough to obtain dehydrated gluten dough with the water content of 65-73 percent;
(4) Mixing speed-changing rib beating: the following ingredients are added according to the mass ratio of the dehydrated gluten dough: 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 ingredients are pumped into a rib beating machine for variable-speed rib beating: firstly, the rotating speed is 40-50r/min for 1-3min, then the rotating speed is 200-300r/min for 3-5min, and finally, the rotating speed is 700-800r/min for 3-5min;
(5) Rough molding: pumping the gluten dough after gluten beating into a horizontal shuttle-type forming machine, dividing the gluten dough into small dough gluten with the weight of 150+/-2 g, and then forming the gluten dough into shuttles;
(6) And (3) high-temperature rapid shaping in a region: feeding the shuttle gluten into a first boiling pot with the temperature controlled between 96 and 100 ℃ for shaping for 1 to 3 minutes;
(7) Boiling in two areas: immediately feeding the shaped gluten into a second cooking pot with the temperature controlled at 91-94 ℃ for cooking for 10-15 minutes;
(8) Three-zone cooking: immediately feeding the cooked gluten into a third cooking pot with the temperature controlled between 85 and 90 ℃ to cook thoroughly;
(9) And (3) water cooling: the cooked shuttle gluten enters a water cooling pot to be cooled to 30-35 ℃;
(10) And (3) secondary shaping: conveying the gluten subjected to water cooling to a gluten tabletting machine, and spreading the gluten according to the opposite direction of the shuttle-shaped gluten winding lines to carry out tabletting and shaping;
(11) And (5) hand tearing and forming: and tearing the sheeted gluten into strip gluten by using a manual tearing instrument according to the grain direction of the gluten.
2. The method for producing a nutritional gluten according to claim 1, 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. The process for producing a nutritional gluten according to claim 1, wherein the water in step (1) has a temperature of 25-28 ℃ and a pH of 6.5-7.0.
4. A method of producing a nutritional gluten according to claim 1, wherein the time of kneading in step (1) is 0.5 hours.
5. The method for producing a nutritional gluten according to claim 1, wherein the water-to-material ratio of the face washing in the step (2) is 1.5-1.8:1, the pH of the water is 6.5-7.0.
6. The method for producing a nutritional gluten according to claim 1, wherein the wheat germ flour is pulverized to a particle size of 120 mesh or less using wheat germ.
7. The method for producing a nutritional gluten according to claim 1, wherein the defatted soybean flour is food-grade low-temperature defatted soybean flour, has a fat content of 1% or less, a protein content of > 50% and a particle size of 100 mesh or less.
8. The method for producing a nutritional gluten according to claim 1, wherein the superfine fresh bone powder is processed by adopting a pure physical technology, the grain size is less than or equal to 60 μm, and the calcium content is more than or equal to 17%.
9. The method for producing nutritional gluten according to claim 1, wherein the gluten obtained by the hand-tearing molding in the step (11) is packaged, frozen by a quick-freezing tunnel and then transported to a finished product freezer for preservation.
10. A nutritional gluten product made by the production method of any one of claims 1-9.
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