Highland barley soy Protein products and its processing method

A processing method and highland barley protein technology, applied in the field of edible protein, can solve problems such as poor food taste, and achieve the effects of changing traditional processing methods, expanding the scope of application and facilitating storage

Inactive Publication Date: 2008-06-18
TIBET TIANMAILI HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, highland barley has defects such as poor taste of food, but it is rich in nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The processing of embodiment 1, highland barley protein powder:

[0046] Add gluten powder to highland barley flour; select potassium bromate, glucose oxidase and transglutaminase; dissolve or dissolve them in water; add the prepared aqueous solution to highland barley flour, knead the flour into a ball, put Put the lid on the container and let it stand for 2-3 hours. After the reaction is complete, put the dough into the water and slowly knead the starch into the water until the starch is washed to form gluten; the washed gluten is dried in an oven at 50°C under reduced pressure. Finally, it is crushed into 200 mesh fine powder, and the water content is within 5%.

Embodiment 2

[0047] The processing of embodiment 2, highland barley protein powder:

[0048] Add gluten powder to highland barley flour; select potassium bromate and transglutaminase; dissolve or dissolve them in water; add the prepared aqueous solution to highland barley flour, knead the flour into a ball, put it in a container and cover it Place the lid on for 2-3 hours to make the reaction fully, put the dough into the water and knead slowly, wash the starch into the water until the starch is washed to form gluten; put the washed gluten into an oven at 50°C and dry it under reduced pressure, then crush it into 200 Mesh fine powder, moisture content within 5%.

Embodiment 3

[0049] Embodiment 3, the processing of highland barley protein powder:

[0050] Add gluten powder to highland barley flour; select glucose oxidase and transglutaminase; dissolve or dissolve them in water; add the prepared aqueous solution to highland barley flour, knead the flour into a ball, and put it into a container Put the lid on and let stand for 2-3 hours to make the reaction fully, put the dough into water and knead slowly, wash the starch into the water until the starch is washed and form gluten; put the washed gluten in an oven at 50°C to dry under reduced pressure.

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PUM

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Abstract

The invention provides a highland barley protein product as well as the processing method taking highland barley powder as raw material. The processing method of the invention includes: the gluten powder is put into the highland barley powder; and glucose oxidase and / or potassium bromate and transglutaminase are put into the highland barley powder, and the flour is kneaded into a mass and deposited for 0.5-5 hours; the dough is washed off starch so as to form glutens; and the formed glutens are put into an oven for drying. The highland barley protein product of the invention has improvements in terms of protein quality, texture and performance. The invention solves problems of protein accumulation difficulties during extraction of highland barley protein as well as albuminous degeneration problems caused by alkali fusion and acid precipitation during the chemical extraction approach, thus promoting the commercial value of highland barley as well as the nutritive value of highland barley as general food. Meanwhile, the invention also changes the traditional processing approach of highland barley and expands the scope of traditional applications of highland barley.

Description

technical field [0001] The invention relates to edible protein, specifically the invention relates to a highland barley protein product prepared from highland barley flour, and also relates to a processing method of the highland barley protein product. Background technique [0002] Highland barley is a kind of barley, which grows in the alpine region at an altitude of 4200-4500 meters. According to "Supplements to Materia Medica", highland barley is used as medicine "salty in taste and calm in nature". Its main functions are to lower Qi, strengthen lean energy, dehumidify and sweat, and stop diarrhea. According to Tibetan medicine classics "Tibetan Medicine Chronicles" and "Jingzhu Materia Medica", white barley is sweet in taste, rough in nature, cool and heavy, and stomach discomfort after eating. Efficacy Lowering Qi, strengthening yang, treating greasy substances in urine, bacon's disease, red bark disease, and colds. Blue barley treats lung heat and intestinal colic in...

Claims

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Application Information

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IPC IPC(8): A23J1/12A23J3/14A23J3/32A23J3/34A23P1/06A23L3/3418A23L3/26A61K36/899A23L7/10
Inventor 雷菊芳苏立宏刘渊宏郝勇王义
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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