阅读说明：本技术 一种调味面筋的制备方法 (Preparation method of seasoning gluten ) 是由 王学东 杨恒 丁贝贝 张玉东 胡先勤 李龙 付阳 唐梦琦 肖甚圣 黄雪 于 2020-12-30 设计创作，主要内容包括：本发明提供了一种调味面筋的制备方法,属于食品技术领域。本发明在制作挤压调味面筋过程中,打粉的同时增加了超声辅助,能有效地将各种物料与面粉混合均匀,获得面絮更加柔软、蓬松,不易结团,能有效的提升下粉均匀度和坯体挤出速率,增加挤压调味面筋的孔隙均匀度以及膨胀率,提高挤压调味面筋的生产稳定性。本发明的调味面筋包括以下组分：小麦粉、食用盐、果糖粉、辣椒粉末、单甘酯、食用油、香油、水。本发明使用超声辅助挤压调味面筋打粉装置能有效提高产品稳定性和孔隙均匀度,在挤压调味面筋行业具有极大的应用价值。(The invention provides a preparation method of seasoning gluten, and belongs to the technical field of food. In the process of making the extruded seasoning gluten, ultrasonic assistance is added while flour is beaten, various materials can be effectively and uniformly mixed with flour, the obtained flour wadding is softer and fluffy and is not easy to agglomerate, the flour discharging uniformity and the billet extrusion rate can be effectively improved, the pore uniformity and the expansion rate of the extruded seasoning gluten are increased, and the production stability of the extruded seasoning gluten is improved. The seasoning gluten comprises the following components: wheat flour, edible salt, fructose powder, chili powder, monoglyceride, edible oil, sesame oil and water. The ultrasonic-assisted extrusion seasoning gluten powdering device can effectively improve the stability and the pore uniformity of products, and has great application value in the extrusion seasoning gluten industry.)

1. The preparation method of the seasoning gluten is characterized in that the seasoning gluten comprises the following raw materials in parts by weight: 630-670 parts of wheat flour, 55-65 parts of edible salt, 45-55 parts of fructose powder, 27-33 parts of chili powder, 3-5 parts of monoglyceride, 75-85 parts of edible oil, 45-55 parts of sesame oil and 190-210 parts of water;

the preparation method of the flavored gluten comprises the following steps:

s1: preparing the dough: weighing wheat flour, edible salt, fructose powder, monoglyceride and water according to the weight parts, and mixing, wherein the mixing mode is that an ultrasonic auxiliary screw rod is adopted for stirring, powdering and mixing to prepare the flour wadding;

s2: extrusion and expansion molding: pouring the dough wadding prepared in the step S1 into a powder hopper of an extrusion puffing machine, and starting the extrusion puffing machine to prepare an extruded seasoned gluten semi-finished product;

s3: and (3) preparing a finished product: and (5) uniformly stirring the semi-finished product extruded and flavored gluten blank prepared in the step S2, the pepper powder weighed in the step S1, the edible oil and the sesame oil through a stirrer to obtain an extruded and flavored gluten finished product.

2. The preparation method of the flavored gluten as defined in claim 1, wherein the flavored gluten comprises the following raw materials by weight: 650 parts of wheat flour, 60 parts of edible salt, 50 parts of fructose powder, 30 parts of pepper powder, 4 parts of monoglyceride, 80 parts of edible oil, 50 parts of sesame oil and 200 parts of water.

3. The preparation method of the seasoning gluten as defined in claim 1, wherein the screw rotation speed is 600-1000r/min and the powdering time is 10-50S when mixing in the step S1; the ultrasonic power is 1-1.5 kw.

4. The method for preparing flavored gluten as claimed in claim 1, wherein the extrusion puffing conditions of step S2 are: the powder feeding speed is 0.5kg/min, and the powder feeding speed after the raw material powder is completely expanded is 1.8 kg/min.

Technical Field

The invention relates to the technical field of food, in particular to a preparation method of seasoning gluten.

Background

Extruded gluten is an instant food, is a leisure food unique to China, has various types, rich mouthfeel and wide edible groups in the market at present, and is particularly popular with vast teenagers.

In the production of extruded seasoned gluten, powdering is an indispensable and crucial step. Powdering can affect the quality of the extruded flavored gluten product, e.g., porosity, overrun, uniformity, etc. The uniformity of the pores of the extruded seasoning gluten is also an important index influencing the taste of the product, and in the industry of the extruded seasoning gluten, the instability of the production of the extruded seasoning gluten is an important problem limiting the production of the extruded seasoning gluten, so that the situation that the taste of the extruded seasoning gluten is short in holding time and easy to deteriorate is caused.

Therefore, it is desirable to invent a preparation method of flavored gluten capable of improving the stability and pore uniformity of the product.

Disclosure of Invention

Based on the above purpose, the invention provides a preparation method of seasoning gluten, wherein the seasoning gluten comprises the following raw materials in parts by weight: 630-670 parts of wheat flour, 55-65 parts of edible salt, 45-55 parts of fructose powder, 27-33 parts of chili powder, 3-5 parts of monoglyceride, 75-85 parts of edible oil, 45-55 parts of sesame oil and 190-210 parts of water;

the preparation method of the flavored gluten comprises the following steps:

s1: preparing the dough: weighing wheat flour, edible salt, fructose powder, monoglyceride and water according to the weight parts, and mixing, wherein the mixing mode is that an ultrasonic auxiliary screw rod is adopted for stirring, powdering and mixing to prepare the flour wadding;

s2: extrusion and expansion molding: pouring the dough wadding prepared in the step S1 into a powder hopper of an extrusion puffing machine, and starting the extrusion puffing machine to prepare an extruded seasoned gluten semi-finished product;

s3: and (3) preparing a finished product: and (5) uniformly stirring the semi-finished product extruded and flavored gluten blank prepared in the step S2, the pepper powder weighed in the step S1, the edible oil and the sesame oil through a stirrer to obtain an extruded and flavored gluten finished product.

The device for stirring and powdering by the ultrasonic auxiliary screw in the step S1 is an ultrasonic auxiliary powdering device, and comprises the following parts: the ultrasonic powder grinding device comprises an ultrasonic device base, an ultrasonic water tank, a powder grinding barrel and a powder grinding device base, wherein a screw rod is arranged at the bottom of the powder grinding barrel, and the specific structure is shown in figure 1; when the ultrasonic auxiliary powder-grinding device grinds powder, the ultrasonic device and the powder-grinding device are started and stopped simultaneously.

Preferably, in an embodiment of the present invention, the flavored gluten comprises the following raw materials by weight: 650 parts of wheat flour, 60 parts of edible salt, 50 parts of fructose powder, 30 parts of pepper powder, 4 parts of monoglyceride, 80 parts of edible oil, 50 parts of sesame oil and 200 parts of water.

Preferably, in the step S1, the rotation speed of the screw in the powder grinding device is 600-1000r/min, and the powder grinding time is 10-50S; the ultrasonic power is 1-1.5 kw.

Preferably, in step S2, the extrusion puffing conditions are: the powder feeding speed is 0.5kg/min, and the powder feeding speed after the raw material powder is completely expanded is 1.8 kg/min.

Compared with the prior art, the invention has the following advantages: according to the preparation method of the seasoning gluten, an ultrasonic auxiliary flour beating device is additionally arranged in a flour beating device in the process of preparing the extruded seasoning gluten, so that various materials, water and flour are effectively and uniformly mixed, the obtained dough wadding is softer and fluffy and is not easy to agglomerate, the flour discharging uniformity and the billet extrusion rate can be effectively improved, the pore uniformity and the expansion rate of the extruded seasoning gluten are increased, the production stability of the extruded seasoning gluten is improved, the instability of the billet in the production of the extruded seasoning gluten industry is fully solved, and the preparation method has a great application value in the extruded seasoning gluten industry.

Drawings

Fig. 1 shows an ultrasound-assisted powdering device.

FIG. 1 is a base of an ultrasonic apparatus; 2 is an ultrasonic water tank; 3, a powder grinding barrel; 4, a base of the powder grinding device; and 5 is a screw.

Detailed Description

The flavored gluten products provided by the present invention are further illustrated below with reference to the examples.

Example 1

The seasoning gluten is prepared from the following raw materials in parts by weight: 650 parts of wheat flour, 60 parts of edible salt, 50 parts of fructose powder, 30 parts of pepper powder, 4 parts of monoglyceride, 80 parts of edible oil, 50 parts of sesame oil and 200 parts of water.

The preparation method of the flavored gluten comprises the following steps:

s1: preparing the dough: weighing wheat flour, edible salt, fructose powder, monoglyceride and water according to the above weight parts, adding into a powdering barrel of an ultrasonic auxiliary powdering device shown in figure 1, mixing, wherein the ultrasonic power of the ultrasonic device is 1.2kw, the screw rotation speed is about 800r/min, and the powdering time is 30s, and preparing flour wadding;

s2: extrusion and expansion molding: pouring the dough wadding prepared in the step S1 into a powder hopper of an extrusion puffing machine, and starting the extrusion puffing machine to prepare an extruded seasoned gluten semi-finished product; in the extrusion and expansion process, the powder feeding speed is 0.5kg/min, and the powder feeding speed after the raw material powder is completely expanded is 1.8 kg/min.

S3: and (3) preparing a finished product: and (5) uniformly stirring the semi-finished product extruded flavored gluten blank prepared in the step (S2) with the chili powder, the edible oil and the sesame oil in parts by weight through a stirrer to obtain an extruded flavored gluten finished product.

Example 2

The seasoning gluten is prepared from the following raw materials in parts by weight: 650 parts of wheat flour, 60 parts of edible salt, 50 parts of fructose powder, 30 parts of pepper powder, 4 parts of monoglyceride, 80 parts of edible oil, 50 parts of sesame oil and 200 parts of water.

The preparation method of the flavored gluten comprises the following steps:

s1: preparing the dough: weighing wheat flour, edible salt, fructose powder, monoglyceride and water according to the above weight parts, adding into a powdering barrel of an ultrasonic auxiliary powdering device shown in figure 1, mixing, wherein the ultrasonic power of the ultrasonic device is 1.2kw, the screw rotation speed is about 800r/min, and the powdering time is 40s, and preparing flour wadding;

s2: extrusion and expansion molding: pouring the dough wadding prepared in the step S1 into a powder hopper of an extrusion puffing machine, and starting the extrusion puffing machine to prepare an extruded seasoned gluten semi-finished product; in the extrusion and expansion process, the powder feeding speed is 0.5kg/min, and the powder feeding speed after the raw material powder is completely expanded is 1.8 kg/min.

S3: and (3) preparing a finished product: and (5) uniformly stirring the semi-finished product extruded flavored gluten blank prepared in the step (S2) with the chili powder, the edible oil and the sesame oil in parts by weight through a stirrer to obtain an extruded flavored gluten finished product.

Comparative example 1

The seasoning gluten is prepared from the following raw materials in parts by weight: 650 parts of wheat flour, 60 parts of edible salt, 50 parts of fructose powder, 30 parts of pepper powder, 4 parts of monoglyceride, 80 parts of edible oil, 50 parts of sesame oil and 200 parts of water.

The preparation method of the flavored gluten comprises the following steps:

s1: preparing the dough: weighing wheat flour, edible salt, fructose powder, monoglyceride and water according to the above weight parts, adding into a powdering barrel of a common powdering device, mixing, starting the powdering device, stopping after 40s to obtain flour wadding, and stopping the powdering device;

s2: extrusion and expansion molding: pouring the dough wadding prepared in the step S1 into a powder hopper of an extrusion puffing machine, and starting the extrusion puffing machine to prepare an extruded seasoned gluten semi-finished product; in the extrusion and expansion process, the powder feeding speed is 0.5kg/min, and the powder feeding speed after the raw material powder is completely expanded is 1.8 kg/min.

S3: and (3) preparing a finished product: and (5) uniformly stirring the semi-finished product extruded flavored gluten blank prepared in the step (S2) with the chili powder, the edible oil and the sesame oil in parts by weight through a stirrer to obtain an extruded flavored gluten finished product.

The gluten prepared in examples 1-2 and comparative example 1 were analyzed for the uniformity of porosity, the swelling ratio and the sensory evaluation, and the results are shown in table 1.

TABLE 1

Remarking: the range of pore uniformity is 1-100, 1 represents extremely non-uniform, and 100 represents extremely uniform.

Embodiment 1 compares with comparative example 1, and embodiment 1 has higher pore degree of consistency and expansion rate, and the reason is that the supplementary extrusion gluten of flavouring of supersound beats the powder device and more ordinary device of beating the powder can form the granule of face wadding littleer, concentrates more and soft, is difficult for agglomerating, can effectual promotion powder degree of consistency and body extrusion rate down, reinforcing product surface smoothness and pore degree of consistency.

Compared with the example 2, the gluten has no significant difference, which shows that the flour beating time is 30s and 40s, so that the 30s is used for replacing 40s in the production process, thereby effectively saving time and cost.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.