Gluten mixer for quickly making gluten food and application method thereof

Abstract

The invention provides a gluten mixer for quickly making gluten food. The gluten mixer comprises a housing, a mixing tank, a speed regulation knob, a sealing cover, a groove, a fixed tray, a mixing rod, a driving motor and a chain transmission mechanism, wherein the sealing cover comprises a circular ring and a disc arranged in the middle of the circular ring; one end of the chain transmission mechanism is connected with a power output shaft of the driving motor, and the other end of the chain transmission mechanism is fixedly connected with one side of the disc through a connecting shaft; the other side of the disc is connected with one end of the stirring rod; the other end of the stirring rod extends into the mixing tank; the groove used for accommodating the closed end of the mixing tank is formed in the housing; the mixing tank is obliquely arranged on the housing in the way that the opening is upward; one side surface of the fixed tray is fixed with the outer side of the housing, and the other side surface of the fixed tray is fixedly connected with the circular ring. The gluten mixer is greatly higher in labor efficiency, controllable in gluten production effect, small in size, and detachable, and can be conveniently used in family.

Description

technical field [0001] The invention relates to food processing equipment, in particular to a gluten mixer for quickly making gluten food and a method for using the same. Background technique [0002] Gluten is a vegetable protein composed of gliadin and glutenin. In ordinary flour, the protein or polypeptide in the flour contains a sulfhydryl group, that is, a -SH bond. Under normal storage conditions, the -SH bond oxidizes and removes the hydrogen atom to form a disulfide bond, that is, the -S—S— bond. The disulfide bond is a covalent bond. Most proteins have disulfide bonds. The formation of disulfide bonds makes The spatial structure of the protein peptide chain is tighter, and the disulfide bonds can also have different spatial configurations, which makes the molecular distance smaller. Experiments have proved that after the disulfide bonds in the protein are reduced to form sulfhydryl groups, the protein conformation will become loose. After re-oxidation, the disulfi...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many gluten washing machines on the market, with relatively perfect structure and function, but most of them are used for commercial production, and there are few gluten mixers for household use in the market.

Industrial gluten washing machines on the market mostly use the different physical properties of gluten and starch solubility, cooperate with starch production, and use water to wash out, so the gluten production rate is low, and some water-soluble components in gluten are used as impurities in starch production throw away

At present, there is no food processing equipment that can properly mix gluten and starch, and as food safety problems become more and more serious, more and more people like to make gluten at home, so a simple and convenient household processing equipment is needed. gluten mixer

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