Production technique of modified vital gluten

A production process and gluten technology, which is applied in the production process field of modified gluten, can solve the problems of functional properties such as poor emulsification, limited wide application of gluten, poor water solubility and the like, and achieves dispersibility. And the effect of excellent emulsification, good water solubility, and lower production cost

Active Publication Date: 2013-02-06
ANHUI ANTE FOOD
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

Due to the unique amino acid composition and complex molecular structure of wheat gluten, it has poor water solubility under neutral pH conditions, poor functional properties such as emulsification, and low adhesiveness.
These greatly limit the wide application of gluten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production technology of modified gluten comprises the following steps:

[0026] (1) Material selection

[0027] Select high-quality flour and pass through a 250-mesh sieve for fine selection;

[0028] (2) Kneading

[0029] According to the ratio of one catty of water to one catty of flour, the above raw materials are put into the noodle pool for kneading. A small amount of salt is added during the kneading process, and the ratio of adding 2 catties of salt to one thousand catties of flour is added. The kneading time is 20min, the temperature is controlled at 28°C;

[0030] (3) Homogenization and aging

[0031] Pour the reconciled noodles into a homogenizer, control the pressure at 100bar, and the speed at 2800rpm. After homogenizing for 20 minutes, put the dough in a fermenter to mature for 30 minutes at a temperature of 32°C;

[0032] (4) face wash

[0033] After ripening, put the dough into the noodle washing machine to wash the noodle at nor...

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PUM

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Abstract

The invention discloses a production technique of modified vital gluten. The production technique of the modified vital gluten comprises the steps of: material choosing; kneading; homogenizing and curing; dough cleaning; dehydrating and drying; glutamine enzyme modification and film evaporation; and grinding and packaging and the like. By using the production technique, the vital gluten which is subjected to the glutamine enzyme modification and the film evaporation has good water solubility, dispensability, emulsibility and gelatin characteristic, the crosslink status of the modified vital gluten can be well kept by freezing and drying, the modified vital gluten which has good gelatin texture and characteristic can be obtained, the application range of the vital gluten is expanded, and the modified vital gluten can be widely used in food industry and other industries. A degreasing process is omitted, so that the production cost of the modified vital gluten is effectively reduced.

Description

technical field [0001] The invention relates to a production process of modified gluten, which belongs to the technical field of food processing. Background technique [0002] Gluten powder is also known as active gluten powder, its protein content is more than 80%, and its amino acid composition is relatively complete, it is a nutritious, high-quality and low-cost vegetable protein source. Wheat gluten is mainly composed of glutenin with relatively small molecular weight, spherical shape and good extensibility, and glutenin with relatively large molecular weight, fibrous shape and strong elasticity. Due to the unique amino acid composition and complex molecular structure of wheat gluten, it has poor water solubility under neutral pH conditions, poor functional properties such as emulsification, and low adhesiveness. These greatly limit the wide application of gluten. Therefore need to produce a kind of affordable, widely used functional modified gluten, to improve the sha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12
Inventor 杨礼辉郭绍春宋掌旺王振学
Owner ANHUI ANTE FOOD
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