Novel nutrient-enriched vital wheat gluten product

A nutrition-fortified, gluten-based technology, applied in the field of new nutritionally-enhanced gluten powder products, to achieve the effect of improving functional nutritional activity

Inactive Publication Date: 2016-12-07
BINZHOU ZHONGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, Chinese herbal medicine has been used more and more for health ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A new nutritionally enhanced gluten product, the specific preparation steps are as follows:

[0031] (1) Preparation of gluten peptide: Add water to gluten powder at a ratio of 8 times the mass ratio of gluten powder, and stir evenly; add papain and alkaline protease at a ratio of 2% and 1% by mass ratio of gluten powder, Adjust the pH to 7.0-8.0; control the enzymolysis temperature at 40-50°C, and under the assisted action of ultrasonic waves, perform enzymatic hydrolysis for 30 minutes, the ultrasonic frequency is 400w, 25kHz; add the flavor of 2% gluten powder mass ratio to the enzymolysis solution Protease, hydrolyzed for 40 minutes under the action of ultrasonic wave; the frequency of ultrasonic wave is 400w, 25kHz; the enzymolyzed solution is deenzyme treated, then concentrated; the concentrated enzymolyzed solution is spray-dried to obtain gluten peptide product;

[0032] (2) Preparation of Chinese herbal medicine extraction powder: remove impurities from Chinese...

Embodiment 2

[0036] A new nutritionally enhanced gluten product, the specific preparation steps are as follows:

[0037] (1) Preparation of gluten peptide: add water to the gluten powder at a ratio of 6 times the mass ratio of gluten powder, and stir evenly; add papain and alkaline protease at a ratio of 1% and 0.5% of the mass ratio of gluten powder, Adjust the pH to 7.0-8.0; control the enzymolysis temperature at 40-50°C, and under the assisted action of ultrasonic, enzymolyze for 60 minutes, the ultrasonic frequency is 400w, 25kHz; add the flavor of 1% gluten powder mass ratio to the enzymolysis solution Protease, hydrolyzed for 60 minutes under the assistance of ultrasonic waves; the frequency of ultrasonic waves is 400w, 25kHz; the enzymolyzed solution is deenzyme-treated, and then concentrated; the concentrated enzymolyzed solution is spray-dried to obtain gluten peptide products;

[0038] (2) Preparation of Chinese herbal medicine extraction powder: remove impurities from Chinese he...

Embodiment 3

[0042] A new nutritionally enhanced gluten product, the specific preparation steps are as follows:

[0043] (1) Preparation of gluten peptide: add water to gluten powder at a ratio of 7 times the mass ratio of gluten powder, and stir evenly; add papain and alkaline protease at a ratio of 1.5% and 0.8% by mass ratio of gluten powder, Adjust the pH to 7.0-8.0; control the enzymolysis temperature at 40-50°C, under the assisted action of ultrasonic, enzymolyze for 45 minutes, the ultrasonic frequency is 400w, 25kHz; add the flavor of 1.5% gluten powder mass ratio to the enzymatic solution Protease, hydrolyzed for 50 minutes under the assistance of ultrasonic waves; the frequency of ultrasonic waves is 400w, 25kHz; the enzymolyzed solution is deenzyme treated, and then concentrated; the concentrated enzymolyzed solution is spray-dried to obtain gluten peptide products;

[0044] (2) Preparation of Chinese herbal medicine extraction powder: remove impurities from Chinese herbal medic...

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PUM

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Abstract

The invention provides a novel nutrient-enriched vital wheat gluten product for difficulties of an existing vital wheat gluten product in meeting requirements of a user on healthcare effects and shortcomings of related technologies. The healthcare requirements are met, the application space of vital wheat gluten is expanded, and the economic benefits of the wheat deep processing industry are improved. The vital wheat gluten, vital wheat gluten peptides, adlay seed powder, traditional Chinese herbal extract powder, spirulina powder and seaweed polysaccharides are scientifically proportioned, so that the original physiochemical properties of the vital wheat gluten are ensured, the nutritional functionality of the vital wheat gluten product is remarkably improved, and the vital wheat gluten product is endowed with the effects of resisting fatigue, invigorating qi, strengthening and consolidating body resistance, resisting aging, prolonging life and the like. Traditional Chinese herbs such as lycii fructus, puerariae lobatae radix, fiveleaf gynostemma herb, rhodiolae crenulatae radix et rhizoma, glycyrrhizae radix et rhizoma, polygoni multiflori radix, astragali radix, epimedii folium, acanthopanacis senticosi radix et rhizoma seu caulis, atractylodis macrocephalae rhizoma, astragali radix, schisandrae chinensis fructus, eucommiae cortex, houtttuyniae herba and ginseng radix et rhizoma are scientifically proportioned, and the nutritional healthcare functionality of the product is further improved by a preparation process comprising ultrasonic-assisted enzymolysis, mixed fermentation and decoction with water.

Description

technical field [0001] The invention relates to a new nutritionally enhanced gluten product, which belongs to the field of food. Background technique [0002] Vital wheat gluten, also known as active wheat gluten, is a pure natural vegetable protein source with rich nutrition, high quality and low price, and complete amino acid composition. It is a by-product of wheat starch production, and its protein content is more than 70%; Containing more hydrophobic amino acids and a certain amount of basic amino acids, it has good film-forming properties, ductility, and water-absorbing emulsification properties. It has been widely used as a flour improver and nutritional enhancer in food additives. The comprehensive utilization and functional development of gluten still needs further research. [0003] Bioactive peptides (Bioactive peptides, BAP) have a wide range of sources and have become a research hotspot worldwide, especially antioxidant peptides, which have the characteristics ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/18A23L33/185A23L33/105A23L17/60A23L29/30A23J3/18A23J3/34
CPCA23J3/18A23J3/346A23V2002/00A23V2200/30A23V2200/31A23V2200/302A23V2250/21A23V2250/5486A23V2250/55A23V2300/38
Inventor 张志军罗建华王涛曹娟逯慎杰
Owner BINZHOU ZHONGYU FOOD
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