Method for preparing vital wheat gluten flour

A technology of active gluten flour and wheat flour, which is applied in the field of edible protein processing to achieve the effects of excellent rehydration, maintaining color and lustre, and being convenient for long-term storage

Inactive Publication Date: 2009-06-03
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is greatly affected by nature. If it encounters continuous rain, it will take longer to achieve the drying effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Take 100 kg of wheat flour and put it into the dough mixer; add 500 mg of salt to 60 kg of water and mix well; keep the water temperature at 20°C. Put the salt water into the dough mixer, start stirring for 30 minutes, the speed of the mixer is 50 rpm; the flour is kneaded into a uniform soft and smooth wet dough. Stop the machine for 15 minutes until the gluten fully absorbs water to form a network, that is, the dough matures naturally.

[0017] Put the matured dough into the washing tank for washing. For the first washing, add 100 kg of water with the same weight as the dry flour. After washing for 5-10 minutes, put the water into the starch tank;

[0018] The second water washing is the same as the first time, add 100 kg of water with the same weight as the dry flour, and put the water into the starch tank after washing for 5-10 minutes;

[0019] The 3rd washing adds the water of 50% of dry flour weight, namely 50 kilograms of water, and water is put into starch gro...

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PUM

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Abstract

The invention relates to a method for preparing vital wheat gluten flour, and belongs to processing methods of edible protein. The method comprises the following steps: a. adding water to wheat flour to be made into flour dough; b. naturally curing and washing the flour dough with the water to obtain a gluten flour clot; and c. freezing and drying the gluten flour clot to obtain the vital wheat gluten flour, wherein, the freezing temperature is minus 5-minus 6 DEG C, and the freezing time is 8-10 hours.

Description

technical field [0001] The invention relates to a processing method of edible protein, in particular to a preparation method of wheat active gluten powder. Background technique [0002] Wheat active gluten flour, also known as gluten powder, is a natural plant protein extracted from wheat (flour) consisting of gliadin and glutenin. It is composed of a variety of amino acids and is a nutritious plant protein resource. Adhesive, elastic, extensible, film-forming and lipoabsorbent. Gluten is an excellent dough improver, widely used in the production of wheat flour processed products such as bread, noodles and instant noodles, and also used in processed meat products such as compressed ham, frozen foods such as meatballs, and processed aquatic products Such as fish cakes and so on. At present, gluten is also used as a high-efficiency green flour gluten-enhancing agent in China, and it is used in the production of high-gluten flour and bread flour, and the addition amount is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12
Inventor 王爱民
Owner TIANJIN ZHONGYING HEALTH FOOD
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