Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten

A technology of wheat flour and gluten powder, applied in food preparation, application, multi-step food processing, etc., can solve the problems of waste of water, electricity, and gas energy consumption, unstable slurry supply quality, and weak guiding significance, etc., to achieve Solve the blockage, the selection method is accurate, and the quality is good

Inactive Publication Date: 2015-12-09
HENAN TIANGUAN GRP
View PDF1 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply using the wet gluten content to measure the quality of wheat flour entering the factory does not have a strong guiding significance for the production of gluten

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A wheat flour used for extracting gluten, wherein the weight ratio coefficient of wheat flour gliadin and glutenin is ≥0.6.

[0029] Preferably, the weight ratio coefficient of the wheat flour prolamin to glutenin is ≥0.7.

[0030] The selection method includes the following steps:

[0031] (1) Take 2-3g of wheat flour, use 25-35mL of ethanol solution, extract for 2-4 hours, and centrifuge the mixed solution to obtain supernatant and precipitate;

[0032] (2) Take 8-12 mL of the supernatant from step (1) in a digestive tube, and place the ethanol on a water bath to completely evaporate the ethanol, and detect the alcohol protein content;

[0033] (3) Take the precipitate from step (1), dry it, and detect the glutenin content;

[0034] (4) Calculate the weight ratio of wheat flour prolamin and glutenin, and select wheat flour with a weight ratio coefficient of wheat flour prolamin and glutenin ≥ 0.6 as the raw material for preparing gluten.

[0035] A method for prepa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of vital wheat gluten production, and particularly relates to wheat flour for extracting vital wheat gluten and a method for preparing the vital wheat gluten. In the wheat flour, the weight ratio coefficient of wheat flour alcohol-soluble protein to glutenin is greater than or equal to 0.6, and the wheat flour can be used for production of the vital wheat gluten. According to the invention, the selection method of the wheat flour is accurate, quick, simple and convenient; the vital wheat gluten is prepared by using the wheat flour, so that the extraction efficiency of the vital wheat gluten is high, the quality of the vital wheat gluten is excellent, the waste of energy consumption of water, power and gas during vital wheat gluten production is reduced, and the production of the vital wheat gluten can be precisely and effectively instructed; therefore, a better economic benefit is achieved.

Description

technical field [0001] The invention belongs to the technical field of gluten production, and in particular relates to a wheat flour used for extracting gluten, a selection method thereof and a method for preparing gluten. Background technique [0002] Wheat gluten is a kind of plant active protein made from flour as raw material, the main components (glutenin and gliadin) in flour are separated and extracted by wet process, and dried. Because of its unique water absorption, rehydration, viscoelasticity, film formability, ductility and emulsification, it has been specially used in many industries such as food, chemical industry, medicine, feed, etc. It is a pure natural nutrition and additive . [0003] In the actual production process, the quality of raw material wheat for gluten production is controlled according to the wet gluten content (≥24%) of wheat flour. Wheat flour with high wet gluten content is put into gluten production, and wheat flour with low wet gluten con...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/10A23J1/12A23L7/10
CPCA23J1/12A23V2002/00A23V2250/5486A23V2300/38
Inventor 曹婉瑜路胜旗沈艳曹玉丙陈红杰曹明星
Owner HENAN TIANGUAN GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap