CN1295980C - Wheat gluten long-term storage process - Google Patents
Wheat gluten long-term storage process Download PDFInfo
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- CN1295980C CN1295980C CNB031396534A CN03139653A CN1295980C CN 1295980 C CN1295980 C CN 1295980C CN B031396534 A CNB031396534 A CN B031396534A CN 03139653 A CN03139653 A CN 03139653A CN 1295980 C CN1295980 C CN 1295980C
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Abstract
The present invention relates to a wheat gluten long-term storage method which comprises wheat gluten which is twice fried and aired is steamed and softened in boiling water (or steam), which enables the wheat gluten to have different hardness, and partial fat and impurities in the wheat gluten can be drained into the water; then, the wheat gluten is fetched to carry out a dehydration procedure; afterwards, the wheat gluten is vacuum packed, and after packed, the wheat gluten is put in a pressure cooker to carry out a high temperature and high pressure sterilization procedure; after colled, the wheat gluten is boxed; finally, the wheat gluten is frozen or refrigerated. Thus the purposes of great volume reduction, storage and transportation space saving, bacteria prevention, long term storage, fat oxidation prevention, oil consumption taste and impurity removal, etc. can be achieved.
Description
Technical field
The present invention relates to a kind of preparation method of water gluten with long preservation period.
Background technology
At present the staple food that is eaten during compatriots' breakfast is still based on gruel, and its dish of arranging in pairs or groups is maximum with the gluten, because gluten contains suitable rich in protein, human body required nutrition every day can be provided again, no matter so all have sizable benefiting for child or adult, the population of vegetarian diet also day by day increases now still more, and gluten is fit closely vegetable food, so gluten has been not only to arrest that to be limited to breakfast just edible, breakfast, lunch and dinner are all edible even, so then suitable big of the demand of muscle.And health, the safety of common people when edible, buy " water gluten " that is sold on the market all voluntarily, use hot water to be boiled then, taste according to oneself adds flavoring, vegetables and meat as one feels fit again, make its become can be edible gluten, so gluten is application food materials very widely.
And the manufacturing process of present water gluten as shown in Figure 2, it mainly is earlier the flour admixture to be gone in salt and the water to stir, and then place and stir separation in the mixer, because both are combined the composition in the flour by starch and protein, because meeting alkali, protein can produce polymerism again, thereby separate with starch, and starch can be soluble in water, therefore protein then can form bulk and be sunken to the bottom, only need this moment moisture content is discharged, starch also will be discharged with moisture content simultaneously, this starch can become the raw material of making alcohol, the remaining in addition bulk protein that gets off, then can make it become the spherical of many circles via processing and forming again, again will this spherical protein insert that to carry out the first time in the oil cauldron fried, approximately with 160 ℃ high temperature, after fried 5 to 15 minutes, then can form spherical water gluten, then it is picked up, carry out secondary fried program immediately, then fried to 5 to 15 minutes this moment with 180 ℃ high temperature, then can pick up afterwards and carry out cooling air-drying, promptly form gluten bubble, and then pack and be transported to each point of sale and sell, and then can supply the client choose edible.But this kind manufacture process but has following shortcoming:
One, the water gluten after its manufacturing is finished is the expansion shape, its inside is all air mostly, so volume is quite big, thereby quite take up space, especially when transporting, except the carrying of being careful, more need great storage space for transporting, make carrying capacity dwindle relatively, when especially running into the purchasing in enormous quantities of gluten can manufacturing works, then can be in any more especially on its required cost of transportation.
Two, because the water gluten internal structure is full of air, so integral body is quite fragile, in case be squeezed then can damage, so for the outward appearance that keeps water gluten is complete, make it have preferable appearance, therefore can't adopt vacuum-packed mode, so must be meticulous during packing, and packing container also must just can avoid water gluten to be damaged, so manner of packing also quite expends cost for the typing container.
Three, water gluten friedly promptly need carry out package handling after air-dry through twice, but because the fat content of water gluten is quite high, especially can't carry out under the vacuum-packed situation, after in case water gluten touches air, can produce unpleasant peculiar smell such as oil consumption flavor because of Oxidation of Fat and Oils in a short time, cause edible local flavor not good, also have influence on the ambient air quality easily, so can't place for a long time.
Four, can't pack with vacuum mode owing to water gluten, so can't intercept and the contacting of air, do not adding under the situation of anticorrisive agent simultaneously, water gluten then easily at short notice, absorb airborne moisture content and bacterium along with and rotten addling, so about ten to the fortnight after pot-life of water gluten was generally and finishes from manufacturing, deduct the time of transporting again, the resting period that water gluten is peddled in consumer's hand is then quite of short duration, so must eat as early as possible, with health and the safety of guaranteeing to eat.
Summary of the invention
The objective of the invention is is providing a kind of volume that can significantly dwindle water gluten, and can long preservation, prevent Oxidation of Fat and Oils, remove peculiar smell such as oil consumption flavor, and the preparation method that can prevent the water gluten with long preservation period of bacteria breed.
For achieving the above object, technical solution of the present invention is: a kind of preparation method of water gluten with long preservation period, it goes into salt and water with the flour admixture earlier, place then and carry out the high-speed stirred separation in the mixer, make the starch in the flour soluble in water, protein then can form bulk and the bottom of sinking, again the water drainage is discharged, starch is discharged together in company with water, and the remaining bulk protein that gets off, then pass through the processing and forming program, it is spherical that it is formed, and this globular protein inserted that to carry out the first time in the oil cauldron fried again, forms spherical water gluten, and then carry out secondary fried program, picked up again and carried out cooling air-drying; Water gluten after air-dry the finishing is carried out boiling, it is picked up carry out dehydration procedure then, give vacuum packaging afterwards again, after packing is finished, insert the sterilisation program of carrying out high temperature, high pressure in the pressure cooker again, treat at last after its cooling it to be cased, and carry out low temperature and preserve.
The preparation method of described water gluten with long preservation period, wherein: place boiling water or steam to carry out boiling the water gluten after air-dry the finishing.
The preparation method of described water gluten with long preservation period, wherein: digestion time is 5 to 20 minutes in boiling water.
The preparation method of described water gluten with long preservation period, wherein: the water gluten water content after the dehydration is 5% to 30%.
The preparation method of described water gluten with long preservation period, wherein: in pressure cooker, carry out more than 120 ℃ 20 to 30 minutes high temperature, high pressure sterilization program.
The preparation method of described water gluten with long preservation period, wherein: the temperature that this low temperature is preserved is-18 ℃ to 5 ℃.
After adopting such scheme, the present invention has following advantage:
1, water gluten of the present invention is through dehydration and vacuum-packed supervisor, can reduce by original about 80% volume, thereby can reduce the storage space when transporting, and the storage area after purchasing, and then can increase carrying capacity, so can significantly save the cost when storing and transporting.
2, because water gluten of the present invention is the manner of packing that adopts vacuum, thus can intercept fully and the contacting of outside air, thus can be after long preservation, still can be edible.
3, boiling water or the steam of the present invention by the high temperature mode of carrying out the demineralized water gluten can reach the effect of removing grease and impurity simultaneously, and is like this then can remove the peculiar smell such as oil consumption flavor that water gluten produces fully, mouthfeel and local flavor when guaranteeing to eat.
4, water gluten passes through the sterilisation program of high temperature, high pressure again, thereby can remove various bacteria breeds fully, and therefore then can avoid goes bad addles, so health and safety when eating can be provided.
5, then can long preservation after the client buys, as desire when edible, only needing after flavoring boils a little is ediblely to have, therefore convenient quite rapidly.
6, but the present invention makes things convenient for production plant can carry out planned production because of long preservation, can not be caught unprepared because of obtain pile of order temporarily, and the production of promptly need working overtime makes the manpower scheduling, produces superfluous or not enough situation.
Description of drawings
Fig. 1 is the manufacturing flow chart for water gluten of the present invention;
Fig. 2 is the manufacturing flow chart for known water gluten.
Specific embodiment
At first, see also shown in Figure 1, the present invention mainly is the salt of earlier an amount of flour admixture being gone into 1%-10%, the water that mixes again with 2 to 3 times stirs, and starch in the flour and protein, can meet alkaline matter generation cohesion because of protein separates, starch is with soluble in water, protein then can form bulk and be submerged in the bottom, only need this moment the water drainage is discharged, make starch discharge and can be used as the raw material of manufacturing alcohol in company with moisture content, the remaining bulk protein that gets off, then can pass through the program of processing and forming again, make it become the spherical of many circles, its diameter is about one yuan of coin-size, this globular protein being put into oil cauldron, to carry out the first time fried again, promptly with 160 ℃ high temperature, after fried 5 to 15 minutes, then can form spherical water gluten, then it is picked up and etc. to be cooled after, carry out secondary fried program again, then need this moment with after fried 5 to 15 minutes of 180 ℃ the high temperature, picked up again and carried out cooling air-drying, place 100 ℃ boiling water (or steam) afterwards again, boiling through 5 to 20 minutes, then can produce different soft durometer, then water gluten is softer when the time of boiling heals when of a specified duration, so can be according to the different mouthfeel requirement of client, and adjust time of its boiling, simultaneously in the process of boiling, interior contained impurity and the part grease of water gluten is drained in the boiling water, to reach the purpose of removing grease and impurity, and then water gluten picked up, carry out dehydration procedure, and make and contain about moisture content of 5% to 30% in the water gluten, and then use the lamination bag to carry out the quantitative vacuum packaging of water gluten, because after the extracting vacuum, can make the volume-diminished of water gluten, to reduce original 80%, thereby can reach quite closely knit degree, so can significantly dwindle required storage space, after vacuum packaging is finished, then can insert carries out more than 120 ℃ again in the pressure cooker, and the high temperature that reaches 20 to 30 minutes, the high pressure sterilization program, so, then can with in the water gluten residual bacterium eliminate fully, to reach aseptic effect, health and safety when guaranteeing to eat with this, and can supply long preservation, and after sterilization is finished, then treat to be cased again after its cooling, being placed on low temperature-18 ℃ at last again carries out between 5 ℃ freezing or stored refrigerated, then can be transported to each point of sale then sells, and can choose for the client, when client's desire is edible, only need heating, add flavoring according to the taste demand of oneself again, then become can be edible gluten, the gluten that the more known method for making of its mouthfeel and local flavor is made is good.When the manufacturing works of and for example meeting the gluten can purchase in enormous quantities, more can significantly dwindle the space that stores and transport, be saved sizable shipment and delivery cost.
Claims (6)
1, a kind of preparation method of water gluten with long preservation period, it goes into salt and water with the flour admixture earlier, place then and carry out the high-speed stirred separation in the mixer, make the starch in the flour soluble in water, protein then can form bulk and the bottom of sinking, again the water drainage is discharged, starch is discharged together in company with water, and the remaining bulk protein that gets off then passes through the processing and forming program, and it is spherical that it is formed, again this globular protein is inserted that to carry out the first time in the oil cauldron fried, form spherical water gluten, and then carry out secondary fried program, picked up again and carry out cooling air-drying;
It is characterized in that being: the water gluten after air-dry the finishing is carried out boiling, then it is picked up and carry out dehydration procedure, give vacuum packaging afterwards again, after packing is finished, insert the sterilisation program of carrying out high temperature, high pressure in the pressure cooker again, treat at last after its cooling it to be cased, and carry out low temperature and preserve.
2, the preparation method of a kind of water gluten with long preservation period as claimed in claim 1 is characterized in that: place boiling water or steam to carry out boiling the water gluten after air-dry the finishing.
3, the preparation method of a kind of water gluten with long preservation period as claimed in claim 1 is characterized in that: digestion time is 5 to 20 minutes in boiling water.
4, the preparation method of a kind of water gluten with long preservation period as claimed in claim 1 is characterized in that: the water gluten water content after the dehydration is 5% to 30%.
5, the preparation method of a kind of water gluten with long preservation period as claimed in claim 1 is characterized in that: carry out more than 120 ℃ 20 to 30 minutes high temperature, high pressure sterilization program in pressure cooker.
6, the preparation method of a kind of water gluten with long preservation period as claimed in claim 1 is characterized in that: the temperature that this low temperature is preserved is-18 ℃ to 5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031396534A CN1295980C (en) | 2003-06-27 | 2003-06-27 | Wheat gluten long-term storage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031396534A CN1295980C (en) | 2003-06-27 | 2003-06-27 | Wheat gluten long-term storage process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1565235A CN1565235A (en) | 2005-01-19 |
| CN1295980C true CN1295980C (en) | 2007-01-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031396534A Expired - Fee Related CN1295980C (en) | 2003-06-27 | 2003-06-27 | Wheat gluten long-term storage process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1295980C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897411B (en) * | 2009-05-31 | 2012-12-12 | 上海清美绿色食品有限公司 | Production method of spicy steamed gluten |
| CN101897410B (en) * | 2009-05-31 | 2013-06-05 | 上海清美绿色食品有限公司 | Production method of steamed gluten |
| CN101617796B (en) * | 2009-05-31 | 2012-08-22 | 上海清美绿色食品有限公司 | Production method of vegetarian delicacies |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
-
2003
- 2003-06-27 CN CNB031396534A patent/CN1295980C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
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| Publication number | Publication date |
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| CN1565235A (en) | 2005-01-19 |
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Granted publication date: 20070124 Termination date: 20170627 |