CN104543720B - A kind of full cereal naked oats gluten and preparation method thereof - Google Patents
A kind of full cereal naked oats gluten and preparation method thereof Download PDFInfo
- Publication number
- CN104543720B CN104543720B CN201410826004.5A CN201410826004A CN104543720B CN 104543720 B CN104543720 B CN 104543720B CN 201410826004 A CN201410826004 A CN 201410826004A CN 104543720 B CN104543720 B CN 104543720B
- Authority
- CN
- China
- Prior art keywords
- powder
- naked oats
- wheat flour
- full
- gluten
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007319 Avena orientalis Nutrition 0.000 title claims abstract description 89
- 108010068370 Glutens Proteins 0.000 title claims abstract description 70
- 235000021312 gluten Nutrition 0.000 title claims abstract description 70
- 235000013339 cereals Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 241000209761 Avena Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 151
- 241000209140 Triticum Species 0.000 claims abstract description 139
- 235000021307 Triticum Nutrition 0.000 claims abstract description 139
- 235000013312 flour Nutrition 0.000 claims abstract description 115
- 239000000463 material Substances 0.000 claims abstract description 53
- 229920002752 Konjac Polymers 0.000 claims abstract description 47
- 239000000835 fiber Substances 0.000 claims abstract description 47
- 150000003839 salts Chemical class 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 239000000470 constituent Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims description 87
- 244000075850 Avena orientalis Species 0.000 claims description 83
- 238000003756 stirring Methods 0.000 claims description 46
- 239000011265 semifinished product Substances 0.000 claims description 38
- 230000005540 biological transmission Effects 0.000 claims description 16
- 239000011812 mixed powder Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 230000009471 action Effects 0.000 claims description 8
- 238000001125 extrusion Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 8
- 239000004383 Steviol glycoside Substances 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 229930189775 mogroside Natural products 0.000 claims description 7
- 235000019411 steviol glycoside Nutrition 0.000 claims description 7
- 229930182488 steviol glycoside Natural products 0.000 claims description 7
- 150000008144 steviol glycosides Chemical class 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 22
- 239000000126 substance Substances 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 16
- 230000000694 effects Effects 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 11
- 230000033228 biological regulation Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 210000003771 C cell Anatomy 0.000 description 8
- 210000000697 sensory organ Anatomy 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 102000006463 Talin Human genes 0.000 description 5
- 108010083809 Talin Proteins 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000010191 image analysis Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 235000020930 dietary requirements Nutrition 0.000 description 3
- 235000001497 healthy food Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 210000002435 tendon Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000006806 disease prevention Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000004224 protection Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000020855 low-carbohydrate diet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of full cereal naked oats gluten, its constituent includes wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material, water, and above each component is respectively in terms of mass fraction：The full powder 3 15% of wheat edible fiber powder 2 6%, waxy wheat flour 3 9%, konjaku powder 0.3 0.9%, naked oats, salt 4 5%, sweetening material 4 4.5%, water 20 25%, surplus wheat flour.A kind of preparation method of full cereal naked oats gluten is disclosed in addition, and it includes the step such as mixing and face, squeezing, maturing, cutting, cooling, spice seasoning, packaging, sealing, vanning.Added using formula of the present invention and the full cereal naked oats gluten less salt of preparation method preparation, low sugar, without any chemical addition agent, mouthfeel is good and nutrient health；And preparation method is simple to operate easily-controllable, cost is relatively low, it is easy to accomplish large-scale promotion and production.
Description
Technical field
The invention belongs to food processing field, is related to gluten and preparation method thereof, more particularly to a kind of full cereal naked oats gluten
And preparation method thereof.
Background technology
Chinese Regional is vast, and cooking culture is of long standing and well established, undergoes history precipitation for thousands of years, the four corners of the world all forms
Extremely distinctive cooking culture and local delicacies.Hunan is because of the relation in geographical position, and have a moderate climate moistening, and people are more, and eating is peppery
Green pepper, dried to refresh oneself, therefore the spicy food of the leisure to be extended out from the Hunan cuisine of one of Chinese eight big cuisines receives greatly
Crowd likes extensively.
Wheat flour（Flour）It is the primary raw material of main meal products in people's daily life, it is a kind of special due to containing in flour
Material composition --- gluten, so as to have good processing characteristics.Therefore, people can by various methods by flour processing into
The variously-shaped and food of flavor.Traditional spicy prepared food of Hunan formula（Also known as gluten, plate muscle）, be exactly one kind using flour as raw material,
Pass through face leisure food made of extruder.Its process is：The raw materials such as appropriate water, salt are added in flour, are stirred
Mix uniformly after, using single screw extruders, cured, the product produced according to a certain percentage, size cut,
Mix again with flavorings such as vegetable oil, capsicums, packaging of finally weighing, produce the instant leisure food with certain toughness.At present,
The gluten product category of in the market is various, and traditional spicy gluten leisure food has the shortcomings that high sugar, high salt, high heat, and
More chemical addition agent has been used, it is unfavorable to health；Reached by excessive addition preservative and extend shelf life
Purpose；There is also abuse inedible materials, the urgent problem to be solved such as production environment is poor, technological process is unreasonable simultaneously.
With the continuous improvement of living standards of the people, requirement more and more higher of the consumer to healthy food, for natural, battalion
Foster dietary requirements are more and more stronger.China advocates food service industry using full cereal as raw material in recent years, produces healthy food, with full
Sufficient consumer is to green, the consumption demand of healthy food.Carbohydrate typically constitutes from the 75%~80% of weight, protein in cereal
Content 8%~10%, fat content 1% or so, also containing mineral matter, B family vitamin and dietary fiber.Adhere to based on cereal, be exactly
In order to keep the good tradition of China's meals, the drawbacks of avoiding high-energy, higher fatty acid and low carbohydrate diet.
Therefore the high salt of traditional spicy gluten leisure food and the lacking using more chemical addition agent in formula are overcome
How point, research improve the health index of gluten product, while gluten product has been had the characteristics of nutritious, convenient nice
As the common focus of the spicy gluten leisure food industry of traditional Hunan formula.In order to allow more consumers to be able to eat safe and healthy face
Tendons food, it is necessary to provide a kind of low sugar, less salt, it is low in calories and rich in dietary fiber, the full cereal health gluten of cereal nutrition.
The content of the invention
In order to solve the above technical problems, add it is an object of the invention to provide a kind of less salt, low sugar, without any chemical addition agent
Add, the full cereal naked oats gluten of good mouthfeel, nutrient health.
Further, it would be desirable to provide a kind of preparation method of full cereal naked oats gluten.
In order to realize the above object the technical solution adopted by the present invention is：A kind of full cereal naked oats gluten, its feature exist
In, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku powder, the full powder of naked oats, salt, sweetening material,
Water, above each component are respectively in terms of mass fraction：Wheat edible fiber powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-
0.9%th, the full powder 3-15% of naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
Preferably, each component is respectively in terms of mass fraction：Wheat edible fiber powder 3-5%, waxy wheat flour 4.5-
9%th, the full powder 3-9% of konjaku powder 0.45-0.75%, naked oats, salt 4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
In one of the embodiments, each component is respectively in terms of mass fraction：It is wheat edible fiber powder 5%, glutinous small
The full powder 9% of flour 6%, konjaku powder 0.6%, naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.
Preferably, described wheat flour is medium-strength wheat flour.
Described sweetening material is the one or more combination thing in white granulated sugar, steviol glycoside, mogroside, Talin.
The preparation method of any one full cereal naked oats gluten as described in claim 1-5, it is characterised in that including with
Lower step：
1）Mixing：Wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured into mixer, covered mixed
Secret capping is closed, starts stirring switch stirring more than 5s；
2）And face：Konjaku powder is weighed by formula and salt, sweetening material are added to the water, and is stirred to being uniformly dissolved, then
Pour into mixer, cover starting switch stirring more than 10s after closure, in the state of stirring, open discharging opening, will mix
Powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 200-250r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then in high pressure
Under extrude to obtain just finished product at head die hole；
4）Cutting：After first finished product is pre-cooled on the conveyor belt, the bar-shaped semi-finished product of gauge length are cut into by cutting knife；
5）Cooling：Semi-finished product natural cooling 3-5min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds load weighted flavoring in advance, starts blender stirring at least 2.5min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
In one of the embodiments, step 1）Described in the mixing time be 5-10s.
In one of the embodiments, step 2）Described in and face mixing time be 10-15s.
In one of the embodiments, step 4）Described in precooling treatment temperature control be 30-40 DEG C.
In one of the embodiments, in terms of mass fraction, step 6）Described in flavoring by 4-5 parts chili oil,
1.5-2.5 parts toppings, 4-6 part edible oils mix；In terms of mass fraction, the weight proportion of the semi-finished product and flavoring
For 30 parts：5-8 parts.
Beneficial effects of the present invention are：A kind of full cereal naked oats gluten provided by the invention, it is based on medium-strength wheat flour
Raw material is wanted, it is appropriate to add wheat meals fibre also for the flavor and Technological adaptability of product for the nutritive value of equilibrium product
Tie up powder, waxy wheat flour, konjaku powder and the full powder of naked oats.The wherein addition of wheat edible fiber powder, waxy wheat flour and konjaku powder
The total dietary fiber of product is added, for promoting digestion, suppressing or delaying cholesterol, the absorption of triglycerides, is reduced
Serum low-density LP, suppression blood glucose rising play the role of very important；After wheat flour mixes with waxy wheat flour, add
The content of amylopectin in wheat flour is mixed, while reduces ratio of the amylose in total starch, helps to prevent starch
Aging, delay starch retrogradation, therefore the shelf life of product can be extended to a certain extent；Konjaku powder remove with lipid-loweringing,
Also there is superpower water imbibition, good film forming, emulsibility, water holding beyond hypoglycemic, anti-cancer, a variety of disease-prevention health functions of defaecation
Property, it is added in product and produces synergistic function with waxy wheat flour, conventional emulsifier can be replaced（Monoglyceride）Use, rise
To good shaping, water conservation and bating effect, improved the characteristics such as mouthfeel, the soft durometer of product.In addition, the naked oats of addition
Full powder has protein, amino acid, unrighted acid, vitamin and the water-soluble dietary fiber of rich content, its nutriture value
Value is high, and physiologically active ingredient species is enriched, thus with reducing blood lipid, hypotensive, regulation blood glucose, prevention of cardiovascular disease, prevention
The plurality of health care functions such as constipation.Naked oats contain the multi mineral prime element such as Ca, P, Fe, Mn, Mg, Se of needed by human body, Se simultaneously
It is one of particularly important trace element of human body, plays the role of to strengthen body immunity, anti-aging, cancer-resisting.Add oats
The full powder of wheat is not only that product provides good naked oats flavor, has given full play to effect of the cereal on nutrient health so that production
The nutrition of product is more balanced, so as to meet consumer to full cereal food nutrition, diversified demand；And it with the addition of
After the full powder of naked oats, the hardness of product is increased slightly, and elasticity does not have significant change, but chewiness makes moderate progress, and can be improved complete
The quality of cereal health gluten.In addition the addition of salt is greatly lowered on the basis of traditional spicy hot noodles tendons food in the present invention
Amount（The usage amount of salt drops to 4.4% by 7.3%, reduces 40% on the original basis）, while substituted and owned with natural sweetener
Chemical synthesis sweetener, improve the health index of product, meet consumer to health, the dietary requirements of safety.
A kind of preparation method of full cereal naked oats gluten provided by the invention, this method with increase wheat flour, small in front
The blend step of wheat food fibre powder, waxy wheat flour and the full powder of naked oats, the purpose is to be compacted flour, prevent plus water after water from going out
Oozed out at material mouth；Strict control and face time simultaneously, the flour for making to become reconciled are kept away in the fluffy of " that holds is agglomerating, and stamp dissipates "
The problem of follow-up blanking is uneven, and product is expanded uneven is exempted from；First finished product passes through appropriate precooling treatment before cutting, preferably protects
The tenacity mouthfeel of gluten product is held；It can also be good for according to the full cereal that taste configures different flavorings and then obtains multiple tastes
Health gluten product.And the preparation method of above-mentioned gluten provided by the invention is simple to operate easily-controllable, cost is relatively low, it is easy to accomplish big rule
Mould is promoted and production.
Brief description of the drawings
Fig. 1 is a kind of process chart of the preparation method of full cereal naked oats gluten；
The sample C-Cell raw videos that Fig. 2 Different adding amount wheat edible fibers powder makes；
The sample C-Cell raw videos that Fig. 3 Different adding amounts waxy wheat flour makes；
The sample C-Cell raw videos that Fig. 4 Different adding amounts konjaku powder makes；
The full cereal naked oats gluten TPA test comparison figures of Fig. 5.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, below in conjunction with the accompanying drawings to the present invention
Embodiment elaborate.Many details are elaborated in the following description in order to fully understand this hair
It is bright.But the present invention can be to be much different from other modes described here to implement, those skilled in the art can be not
Similar improvement is done in the case of running counter to intension of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
A kind of full cereal naked oats gluten, it is characterised in that its constituent includes wheat flour, wheat edible fiber powder, glutinous
The full powder of wheat flour, konjaku powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：Wheat meals are fine
Tie up powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-0.9%, the full powder 3-15% of naked oats, salt 4-5%, sweetening material 4-4.5%, water
20-25%, surplus wheat flour.
The present invention has found wheat edible fiber powder, waxy wheat flour and konjaku powder to product quality by trial test early stage
There is preferable improvement, therefore select this three kinds of dispensings progress single factor experiments, the addition of salt and water is respectively set as 4.4% He
22%, sweetening material 4.2% is quantitative to 100% with flour.Evaluation criterion is product sensory characteristic and C-Cell graphical analyses.According to production
Product organoleptic attribute, formulate full cereal health gluten sensory evaluation scores standard and be shown in Table 1.During scoring, the people of professional 10, according to the form below are selected
Content tastes marking item by item, takes grade average as final sensory evaluation scores.By the sample of making after room temperature 7 days, press
The above method and standards of grading carry out sensory evaluation.During C-Cell graphical analyses, by the sample blade before spice along axis
Cut, be put into the image analyzer corrected, startup program crawl image, data are obtained simultaneously using the analysis software in program
It is analyzed.
The sensory evaluation scores standard of table 1
（1）Fixed waxy wheat flour addition is 5%, and konjaku powder addition is 0.4%, the powder addition of research wheat edible fiber
To the sense organ of product and the influence of architectural characteristic when amount is respectively 2%, 3%, 4%, 5%, 6%.As a result respectively as shown in table 2 and Fig. 2.
From Table 2, it can be seen that with the increase of wheat edible fiber powder addition, the color and luster of product, curing effect and flavour are more next
It is better, score value also more and more higher, it is good to illustrate that wheat edible fiber powder has to the color and luster of gluten product, curing effect and flavour
Effect；The soft durometer and mouthfeel score value of product first increase, rear to reduce, when illustrating that the addition of wheat edible fiber powder is excessive, to product
Soft durometer and mouthfeel have certain influence.As can be seen from the table, after the wheat edible fiber powder for adding 3-5%, the sense organ of product
Scoring is higher, illustrates that this addition is preferable to the sensory effects of product.Fig. 2 is that Different adding amount wheat edible fiber powder makes
Sample C-Cell raw videos.As seen from the figure, the sample of Different adding amount has macroscopic difference, and addition is
3%th, 4% when, the interiors of products texture structure of making compares uniform and smooth.Integrated sensory evaluates and image analysis result, wheat meals
When food fiber addition is 3-5%, the characteristic of product is preferable.
（2）Fixed wheat edible fiber powder addition is 4%, and konjaku powder addition is 0.4%, research waxy wheat flour addition
To the sense organ of product and the influence of architectural characteristic when amount is respectively 3.0%, 4.5%, 6.0%, 7.5%, 9.0%.As a result respectively such as table 3
Shown in Fig. 3.From table 3 it is observed that after addition waxy wheat flour, every organoleptic indicator of product has different degrees of change
It is kind, when addition be 4.5-9%, the color and luster of product, mouthfeel and cure that effect is preferable, and the sense organ score value of product is also higher.Fig. 3 is
The sample C-Cell raw videos that Different adding amount waxy wheat flour makes.As seen from the figure, the sample of Different adding amount has
Macroscopic difference, when addition is 6-9%, small product size is larger, and expansion effect is preferable, and interiors of products texture structure ratio
More uniform exquisiteness.Integrated sensory evaluates and image analysis result, when waxy wheat flour addition is 4.5-9%, the quality of product compared with
It is good.
（3）Fixed wheat edible fiber powder addition is 4%, and waxy wheat flour addition is 6%, studies konjaku powder addition
To the sense organ of product and the influence of architectural characteristic when respectively 0.30%, 0.45%, 0.60%, 0.75%, 0.90%.As a result respectively such as
Shown in table 4 and Fig. 4.As can be seen from Table 4, as the increase of konjaku powder addition, the sense organ score value of product gradually increase,
When addition is 0.45-0.75%, sense organ score value is higher.Fig. 4 is that the sample C-Cell that Different adding amount konjaku powder makes is original
Image.As seen from the figure, the sample of Different adding amount has macroscopic difference, when addition is 0.6%, small product size
Larger, inner vein structure compares uniform and smooth, and expansion effect is preferable.Integrated sensory evaluates and image analysis result, konjaku essence
When powder addition is 0.45-0.75%, the quality of product is preferable.
Influence-sensory evaluation scores result of the wheat edible fiber powder of table 2 to product performance
Influence-sensory evaluation scores result of the waxy wheat flour of table 3 to product performance
Influence-sensory evaluation scores result of the konjaku powder of table 4 to product performance
Based on above-mentioned test results and analysis, it is preferred that each component in terms of mass fraction be respectively：Wheat meals are fine
Tie up powder 3-5%, waxy wheat flour 4.5-9%, konjaku powder 0.45-0.75%, the full powder 3-9% of naked oats, salt 4-5%, sweetening material 4-
4.5%th, water 20-25%, surplus wheat flour.
On this basis, it is preferred that each component in terms of mass fraction be respectively：It is wheat edible fiber powder 5%, glutinous small
The full powder 9% of flour 6%, konjaku powder 0.6%, naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.
Wheat flour is divided into high-strength flour, medium strength flour, weak strength flour, and gluten content ＜ 24% is weak strength flour, and gluten content >=30% is
High-strength flour.Wherein weak strength flour due to gluten content it is low, internal structure lacks support, and easy " collapsing " softens, and mouthfeel is poor；High muscle
Powder gluten content is higher, and interiors of products structure is closer, makes the hardness of product increase, taste bad；And the gluten of medium strength flour contains
Amount is between the two, the product soft durometer of production and good in taste.It is relatively more suitable and medium strength flour ductility and tensile energy are moderate
Preferably process, the inner vein even structure exquisiteness expansion effect of product is good.Based on this, it is preferred that described wheat flour is middle muscle
Wheat flour.
Described sweetening material is the one or more combination thing in white granulated sugar, steviol glycoside, mogroside, Talin.
Above-mentioned full cereal naked oats gluten, it is using medium-strength wheat flour as primary raw material, the appropriate wheat edible fiber powder, glutinous of adding
Wheat flour, konjaku powder and the full powder of naked oats.The addition of wherein wheat edible fiber powder, waxy wheat flour and konjaku powder adds production
The total dietary fiber of product, for promoting digestion, suppressing or delaying cholesterol, the absorption of triglycerides, it is low close to reduce serum
Degree lipoprotein, suppression blood glucose rising play the role of very important；After wheat flour mixes with waxy wheat flour, mixing wheat is added
The content of amylopectin in powder, while ratio of the amylose in total starch is reduced, help to prevent the aging of starch, prolong
Slow starch retrogradation, therefore the shelf life of product can be extended to a certain extent；Konjaku powder remove with lipid-loweringing, hypoglycemic, anti-cancer,
Also there is superpower water imbibition, good film forming, emulsibility, retentiveness beyond a variety of disease-prevention health functions of defaecation, be added to
Synergistic function is produced with waxy wheat flour in product, conventional emulsifier can be replaced（Monoglyceride）Use, play good
Shaping, water conservation and bating effect, are improved the characteristics such as mouthfeel, the soft durometer of product.In addition, the full powder of naked oats of addition has
Protein, amino acid, unrighted acid, vitamin and the water-soluble dietary fiber of rich content, its nutritive value is high, physiology
Active component species is enriched, thus a variety of with reducing blood lipid, hypotensive, regulation blood glucose, prevention of cardiovascular disease, Constipation etc.
Healthcare function.Naked oats contain the multi mineral prime element such as Ca, P, Fe, Mn, Mg, Se of needed by human body simultaneously, Se be human body extremely
One of important trace element, play the role of to strengthen body immunity, anti-aging, cancer-resisting.Add the full powder of naked oats not only
Good naked oats flavor is provided for product, has given full play to effect of the cereal on nutrient health so that the nutrition of product is more
Add equilibrium, so as to meet consumer to full cereal food nutrition, diversified demand；And with the addition of the full powder of naked oats with
Afterwards, the hardness of product is increased slightly, and elasticity does not have significant change, but chewiness makes moderate progress, and can improve full cereal health face
The quality of muscle.In addition the addition of salt is greatly lowered on the basis of traditional spicy hot noodles tendons food in the present invention（Salt makes
Dosage drops to 4.4% by 7.3%, reduces 40% on the original basis）, while all chemical syntheses are substituted with natural sweetener
Sweetener, the health index of product is improved, meet consumer to health, the dietary requirements of safety.
Referring to Fig. 1, a kind of preparation method of full cereal naked oats gluten, it is characterised in that comprise the following steps：
1）Mixing：Wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured into mixer, covered mixed
Secret capping is closed, starts stirring switch stirring more than 5s；Its purpose is compacted flour, prevents that water oozes from discharge outlet after adding water
Go out, while in view of operating efficiency and energy-conservation aspect, it is preferred that step 1）Described in the mixing time be 5-10s.
2）And face：Konjaku powder is weighed by formula and salt, sweetening material are added to the water, and is stirred to being uniformly dissolved, then
Pour into mixer, cover starting switch stirring more than 10s after closure, in the state of stirring, open discharging opening, will mix
Powder is discharged；Flour and material are mainly well mixed by the effect of production process neutral plane, rather than are sufficiently formed gluten, therefore are needed
Uneven influence quality can be stirred with face time, and face time too short material by controlling, and then gluten can abundant shape for overlong time
Into easily causing blanking uneven in follow-up blanking process, while the problem of expanded uneven also easily occurs in product, is based on
This, the flour to make to become reconciled is in the fluffy of " that holds is agglomerating, and stamp dissipates ", it is preferred that step 2）Described in and face stirring
Time is 10-15s.
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 200-250r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then in high pressure
Under extrude to obtain just finished product at head die hole.
4）Cutting：After first finished product is pre-cooled on the conveyor belt, the bar-shaped semi-finished product of gauge length are cut into by cutting knife；Just
Finished product passes through appropriate precooling treatment before cutting, preferably maintains the tenacity mouthfeel of gluten product；Preferably, step 4）Middle institute
The precooling treatment temperature control stated is 30-40 DEG C.
5）Cooling：Semi-finished product natural cooling 3-5min in transmission belt.
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds load weighted flavoring in advance, starts blender stirring at least 2.5min；
The purpose of this step is to configure different flavorings according to taste and then obtain the full cereal health gluten product of multiple tastes, and is made
Material appearance luster uniformity.To ensure that the salty pungent of product sweet tea is moderate, meet the popular common requirements to taste, it is preferred that
In terms of mass fraction, step 6）Described in flavoring mixed by 4-5 parts chili oil, 1.5-2.5 parts toppings, 4-6 part edible oils
Conjunction forms；In terms of mass fraction, the weight proportion of the semi-finished product and flavoring is 30 parts：5-8 parts.
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
The preparation method of above-mentioned gluten is simple to operate easily-controllable, and cost is relatively low, it is easy to accomplish large-scale promotion and production.
It is specific embodiment below.
Embodiment 1
A kind of full cereal naked oats gluten, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku
The full powder of fine powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：It is wheat edible fiber powder 2%, glutinous small
The full powder 3% of flour 9%, konjaku powder 0.3%, naked oats, salt 4%, sweetening material 4%, water 20%, surplus medium-strength wheat flour.Described sweet tea
Taste substance is steviol glycoside, the composition of mogroside.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprise the following steps：
1）Mixing：By wheat flour 5.77kg, wheat edible fiber powder 0.2kg, waxy wheat flour 0.9kg and the full powder of naked oats
0.3kg is poured into mixer, covers mixer closure, starts stirring switch stirring 5s；
2）And face：It is added to by formula weighing konjaku powder 0.03kg and salt 0.4kg, sweetening material 0.4kg in 2kg water,
Stirring is subsequently poured into mixer to being uniformly dissolved, and is covered starting switch stirring 10s after closure, in the state of stirring, is beaten
Material mouth is outputed, mixed powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 200r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure from
Extrude to obtain just finished product at head nib；
4）Cutting：First finished product on the conveyor belt after 30 DEG C of precoolings, by cutting knife be cut into bar-shaped the half of gauge length into
Product；
5）Cooling：Semi-finished product natural cooling 3min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds 1.67kg flavorings, starts blender stirring 2.5min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
Embodiment 2
A kind of full cereal naked oats gluten, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku
The full powder of fine powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：It is wheat edible fiber powder 6%, glutinous small
The full powder 15% of flour 3%, konjaku powder 0.9%, naked oats, salt 5%, sweetening material 4.5%, water 25%, surplus medium-strength wheat flour.Described
Sweetening material is white granulated sugar, steviol glycoside, mogroside, the mixture of Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprise the following steps：
1）Mixing：By wheat flour 4.06kg, wheat edible fiber powder 0.6kg, waxy wheat flour 0.3kg and the full powder of naked oats
1.5kg is poured into mixer, covers mixer closure, starts stirring switch stirring 15s；
2）And face：Konjaku powder 0.09kg and salt 0.5kg is weighed by formula, sweetening material 0.45kg is added to 2.5kg water
In, stir to being uniformly dissolved, be subsequently poured into mixer, starting switch stirring 15s after closure is covered, in the state of stirring
Under, discharging opening is opened, mixed powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 250r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure from
Extrude to obtain just finished product at head nib；
4）Cutting：First finished product on the conveyor belt after 40 DEG C of precoolings, by cutting knife be cut into bar-shaped the half of gauge length into
Product；
5）Cooling：Semi-finished product natural cooling 5min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds 2.67kg flavorings, starts blender stirring 3.5min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
Embodiment 3
A kind of full cereal naked oats gluten, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku
The full powder of fine powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：It is wheat edible fiber powder 3%, glutinous small
The full powder 6% of flour 7%, konjaku powder 0.45%, naked oats, salt 4.5%, sweetening material 4%, water 23%, surplus wheat flour.The sweetening material
For white granulated sugar.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprise the following steps：
1）Mixing：By wheat flour 5.205kg, wheat edible fiber powder 0.3kg, waxy wheat flour 0.7kg and the full powder of naked oats
0.6kg is poured into mixer, covers mixer closure, starts stirring switch stirring 8s；
2）And face：Konjaku powder 0.045kg and salt 0.45kg is weighed by formula, sweetening material 0.4kg is added to 2.3kg water
In, stir to being uniformly dissolved, be subsequently poured into mixer, starting switch stirring 13s after closure is covered, in the state of stirring
Under, discharging opening is opened, mixed powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 220r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure from
Extrude to obtain just finished product at head nib；
4）Cutting：First finished product on the conveyor belt after 35 DEG C of precoolings, by cutting knife be cut into bar-shaped the half of gauge length into
Product；
5）Cooling：Semi-finished product natural cooling 4min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds 2.33kg flavorings, starts blender stirring 3min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
Embodiment 4
A kind of full cereal naked oats gluten, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku
The full powder of fine powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：It is wheat edible fiber powder 4%, glutinous small
The full powder 5% of flour 4.5%, konjaku powder 0.75%, naked oats, salt 4.4%, sweetening material 4.5%, water 22%, surplus wheat flour.The sweet tea
Taste substance is steviol glycoside, mogroside, the composition of Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprise the following steps：
1）Mixing：By wheat flour 5.485kg, wheat edible fiber powder 0.4kg, waxy wheat flour 0.45kg and the full powder of naked oats
0.5kg is poured into mixer, covers mixer closure, starts stirring switch stirring 10s；
2）And face：Konjaku powder 0.075kg and salt 0.44kg is weighed by formula, sweetening material 0.45kg is added to 2.2kg
In water, stir to being uniformly dissolved, be subsequently poured into mixer, starting switch stirring 15s after closure is covered, in the state of stirring
Under, discharging opening is opened, mixed powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 230r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure from
Extrude to obtain just finished product at head nib；
4）Cutting：First finished product on the conveyor belt after 38 DEG C of precoolings, by cutting knife be cut into bar-shaped the half of gauge length into
Product；
5）Cooling：Semi-finished product natural cooling 3.5min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds 2kg flavorings, starts blender stirring 5min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
Embodiment 5
A kind of full cereal naked oats gluten, its constituent include wheat flour, wheat edible fiber powder, waxy wheat flour, konjaku
The full powder of fine powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：It is wheat edible fiber powder 5%, glutinous small
The full powder 9% of flour 6%, konjaku powder 0.6%, naked oats, salt 4.4%, sweetening material 4.232%, water 22%, surplus wheat flour.The sweet tea
Taste substance is white granulated sugar, steviol glycoside, mogroside, the mixture of Talin.
Referring to Fig. 1, the preparation method of above-mentioned full cereal naked oats gluten, comprise the following steps：
1）Mixing：By wheat flour 4.877kg, wheat edible fiber powder 0.5kg, waxy wheat flour 0.6kg and the full powder of naked oats
0.9kg is poured into mixer, covers mixer closure, starts stirring switch stirring 10s；
2）And face：Konjaku powder 0.06kg and salt 0.44kg is weighed by formula, sweetening material 0.423kg is added to 2.2kg
In water, stir to being uniformly dissolved, be subsequently poured into mixer, starting switch stirring 12s after closure is covered, in the state of stirring
Under, discharging opening is opened, mixed powder is discharged；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed of feed screw is controlled
In 230r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure from
Extrude to obtain just finished product at head nib；
4）Cutting：First finished product on the conveyor belt after 35 DEG C of precoolings, by cutting knife be cut into bar-shaped the half of gauge length into
Product；
5）Cooling：Semi-finished product natural cooling 4min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, treat that semi-finished product reach regulation weight in blender
After amount, conveyer belt is automatically stopped charging, then adds 2kg flavorings, starts blender stirring 4min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process
Complete.
The full cereal naked oats gluten that is obtained to embodiment 1-5 carries out sensory evaluation and graphical analysis, and evaluation result is respectively such as
Shown in table 5 and table 6.As can be seen from Table 5, the full cereal naked oats gluten product sensory comprehensive grading value that 5 embodiments obtain is all
Compare high, reach more than 80 points, up to 84.5 points.As can be seen from Table 6, the full cereal naked oats that 5 embodiments obtain
The stomata contrast of gluten product is bigger, reaches more than 0.7, i.e. sample interior stomata is uniform.
The naked oats health gluten Analyses Methods for Sensory Evaluation Results of table 5
The image analysis data of the naked oats health gluten of table 6
By taking the full cereal naked oats gluten that embodiment 5 obtains as an example, the texture analysis of gluten is carried out to it, and with complete without naked oats
As a comparison, comparing result is as shown in table 7 and Fig. 5 for traditional gluten of powder addition.It can be seen that from Fig. 5 and table 7
After with the addition of the full powder of naked oats, the hardness of product is increased slightly, and elasticity does not have significant change, but chewiness has changed
It is kind, illustrate after adding the full powder of naked oats, the quality of full cereal health gluten can be improved.
The products'texture of table 7 analyzes comparing result
Embodiment described above only expresses the several embodiments of the present invention, and it is described more specifically in detail, but not
Therefore the limitation to the scope of the claims of the present invention can be interpreted as.It should be pointed out that to those skilled in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection model of the present invention
Enclose.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (8)
1. a kind of full cereal naked oats gluten, it is characterised in that its constituent includes wheat flour, wheat edible fiber powder, glutinous small
The full powder of flour, konjaku powder, naked oats, salt, sweetening material, water, above each component are respectively in terms of mass fraction：Wheat edible fiber
The full powder 3-15% of powder 2-6%, waxy wheat flour 3-9%, konjaku powder 0.3-0.9%, naked oats, salt 4-5%, sweetening material 4-4.5%, water
20-25%, surplus wheat flour；Described sweetening material is white granulated sugar or is white granulated sugar and steviol glycoside, mogroside, rope horse
One or more of compositions in sweet tea；Described wheat flour is medium-strength wheat flour.
2. a kind of full cereal naked oats gluten according to claim 1, it is characterised in that each component is in terms of mass fraction
Respectively：The full powder 3-9% of wheat edible fiber powder 3-5%, waxy wheat flour 4.5-9%, konjaku powder 0.45-0.75%, naked oats, salt
4-5%, sweetening material 4-4.5%, water 20-25%, surplus wheat flour.
3. a kind of full cereal naked oats gluten according to claim 1, it is characterised in that each component is in terms of mass fraction
Respectively：The full powder 9% of wheat edible fiber powder 5%, waxy wheat flour 6%, konjaku powder 0.6%, naked oats, salt 4.4%, sweetening material
4.232%th, water 22%, surplus wheat flour.
4. the preparation method of any one full cereal naked oats gluten as described in claim 1-3, it is characterised in that including following
Step：
1）Mixing：Wheat flour, wheat edible fiber powder, waxy wheat flour and the full powder of naked oats are poured into mixer, cover mixer
Closure, start stirring switch stirring more than 5s；
2）And face：Konjaku powder is weighed by formula and salt, sweetening material are added to the water, and is stirred to being uniformly dissolved, is subsequently poured into
In mixer, starting switch stirring more than 10s after closure is covered, in the state of stirring, discharging opening is opened, mixed powder is arranged
Go out；
3）Squeezing, maturing：Mixed powder is delivered to single-screw extrusion machine through automatic powder filling line, and the rotating speed control of feed screw is existed
200-250r/min, in extruder material by high intensity shearing and squeezing action heat production and cure, then under high pressure
Extrude to obtain just finished product at head die hole；
4）Cutting：After first finished product is pre-cooled on the conveyor belt, the bar-shaped semi-finished product of gauge length are cut into by cutting knife；
5）Cooling：Semi-finished product natural cooling 3-5min in transmission belt；
6）Spice seasons：Semi-finished product are transported in blender through transmission belt, after semi-finished product reach predetermined weight in blender,
Conveyer belt is automatically stopped charging, then adds load weighted flavoring in advance, starts blender stirring at least 2.5min；
7）Packaging, sealing, vanning：After the seasoned packaged sealing of semi-finished product, piece vanning is carried out, so far production process is complete
Into.
A kind of 5. preparation method of full cereal naked oats gluten according to claim 4, it is characterised in that step 1）Described in
The mixing time be 5-10s.
A kind of 6. preparation method of full cereal naked oats gluten according to claim 4, it is characterised in that step 2）Described in
And face mixing time be 10-15s.
A kind of 7. preparation method of full cereal naked oats gluten according to claim 4, it is characterised in that step 4）Described in
Precooling treatment temperature control be 30-40 DEG C.
8. the preparation method of a kind of full cereal naked oats gluten according to claim 4, it is characterised in that with mass fraction
Meter, step 6）Described in flavoring mixed by 4-5 parts chili oil, 1.5-2.5 parts toppings, 4-6 part edible oils；With matter
Number meter is measured, the weight proportion of the semi-finished product and flavoring is 30 parts：5-8 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410826004.5A CN104543720B (en) | 2014-12-27 | 2014-12-27 | A kind of full cereal naked oats gluten and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410826004.5A CN104543720B (en) | 2014-12-27 | 2014-12-27 | A kind of full cereal naked oats gluten and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104543720A CN104543720A (en) | 2015-04-29 |
| CN104543720B true CN104543720B (en) | 2018-01-16 |
Family
ID=53061644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410826004.5A Active CN104543720B (en) | 2014-12-27 | 2014-12-27 | A kind of full cereal naked oats gluten and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543720B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616291B (en) * | 2017-01-13 | 2020-09-08 | 漯河市平平食品有限责任公司 | A new flavored flour product and its preparation method |
| CN107950744B (en) * | 2017-12-04 | 2023-12-22 | 湖南麻辣王子食品有限公司 | Filler gluten processing equipment with adjustable thickness and gluten processing technology |
| CN107950743B (en) * | 2017-12-04 | 2024-01-09 | 湖南麻辣王子食品有限公司 | Spiral filling device for filling gluten and gluten processing technology |
| CN108094849B (en) * | 2017-12-04 | 2021-07-27 | 湖南省玉峰食品实业有限公司 | Instant gluten mixed with extrusion-molded blank and preparation method thereof |
| CN108041424B (en) * | 2017-12-04 | 2024-03-08 | 湖南省玉峰食品实业有限公司 | Equipment for producing filled gluten food and process for processing gluten |
| CN108056374A (en) * | 2017-12-04 | 2018-05-22 | 湖南省玉峰食品实业有限公司 | A kind of core gluten noted can the quick technique of aligning processing unit (plant) and processing gluten |
| CN109793201B (en) * | 2019-03-26 | 2022-08-09 | 武汉轻工大学 | Natural compound sweetener, preparation method thereof and novel extruded gluten |
| CN110074386A (en) * | 2019-05-30 | 2019-08-02 | 武汉轻工大学 | Anti-aging extruding gluten of one kind and preparation method thereof |
| CN110547398A (en) * | 2019-10-30 | 2019-12-10 | 平江县新翔宇食品有限公司 | high-elasticity and good-toughness gluten formula |
| CN113208053A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Processing method for improving soft and tough mouthfeel of spicy stick embryo body |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169008B (en) * | 2013-04-10 | 2014-06-18 | 山西省农业科学院农产品加工研究所 | Technology for preparing high-fiber oat table noodles |
| CN103330135A (en) * | 2013-07-05 | 2013-10-02 | 湖北百点实业有限公司 | Nutritious noodle rich in glutinous wheat flour |
| CN104000160B (en) * | 2014-05-27 | 2016-03-23 | 湖南省玉峰食品实业有限公司 | A kind of formula of compound seasoner, preparation technology and application thereof |
| CN104187377A (en) * | 2014-08-26 | 2014-12-10 | 甘肃发滋瑞小杂粮食品有限公司 | Cereal noodles |
-
2014
- 2014-12-27 CN CN201410826004.5A patent/CN104543720B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104543720A (en) | 2015-04-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543720B (en) | A kind of full cereal naked oats gluten and preparation method thereof | |
| CN104543722B (en) | A kind of full cereal highland barley gluten and preparation method thereof | |
| CN103564344B (en) | Coarse cereal instant rice and preparation method thereof | |
| CN101176538B (en) | Soyabean protein meat and preparing technique thereof | |
| CN108740755A (en) | The processing method of dough sheet and application in functional vermicelli production | |
| CN104543721B (en) | A kind of full cereal purple potato gluten and preparation method thereof | |
| CN101548740A (en) | Minor cereal rice and production process thereof | |
| CN108244484A (en) | A kind of preparation method of buckwheat huyashi-chuuka (cold chinese-style noodles) | |
| CN112544777A (en) | Plant-based hand-shredded beef strip and preparation method thereof | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN108514090A (en) | It is a kind of using banana as weight losing meal-replacing stick of primary raw material and preparation method thereof | |
| CN108669444A (en) | A kind of vegetables semi-dried noodle and its production method based on three layers of compound calendering | |
| CN105707710A (en) | Fruit and vegetable vegetarian meat and making method thereof | |
| CN111067020A (en) | Non-fried colorful sweet potato noodles and production process | |
| CN108157820A (en) | A kind of Round mass of food of soft bone and preparation method thereof | |
| CN103355598A (en) | Fine dried noodles with pineapple | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| CN106071043A (en) | A kind of pine nut compounds extruding puffing element meat and processing method thereof | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| CN105249224A (en) | Rice crust with fragrance of sunflower seeds and preparation method of rice crust | |
| CN1215565A (en) | Instant mixed bean noodles | |
| CN104886209B (en) | A kind of potato full-powder wraps up in filling fried dough twist and preparation method thereof | |
| CN103404791A (en) | Black flour noodles and processing process thereof | |
| CN109953299A (en) | Sweet potato snack food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A whole grain naked oats gluten and its preparation method Effective date of registration: 20220524 Granted publication date: 20180116 Pledgee: Hunan Pingjiang Rural Commercial Bank Co.,Ltd. Pledgor: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. Registration number: Y2022980006126 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20180116 Pledgee: Hunan Pingjiang Rural Commercial Bank Co.,Ltd. Pledgor: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. Registration number: Y2022980006126 |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20240605 Address after: Xingye Road, High-tech Industrial Park, Wushi Town, Pingjiang County, Yueyang City, Hunan Province 410400 Patentee after: Hunan Spicy Prince Food Co.,Ltd. Country or region after: China Address before: Hunan Yufeng Food Industry Co., Ltd., Wu City Industrial Park, Pingjiang County, Yueyang City, Hunan Province 414517 Patentee before: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. Country or region before: China |