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Preparation method of cream additive

An additive and cream technology, which is applied in the production/processing of edible oil/fat, edible oil/fat components, etc., can solve the problems of large hydrophobic area and low solubility, and achieve improved solubility, extended shelf life, and good foaming The effect of action

Inactive Publication Date: 2017-08-04
范恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat gluten protein itself has a unique amino acid composition, which makes wheat gluten protein have unique viscoelasticity; however, because wheat gluten protein contains more hydrophobic amino acids and uncharged amino acids, the hydrophobic interaction area in the molecule is larger, The solubility is low, and there are great limitations in the further development and application of wheat gluten protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of cream additive is characterized in that it is completed by the following steps:

[0016] Wheat gluten protein extraction: Wheat bran is pulverized, sieved, degreased by supercritical carbon dioxide extraction method, the solid-liquid ratio is 1:15 by adding water, and α-amylase with a mass fraction of substrate of 5% is added to the Enzymolysis at 95 for 50 minutes, centrifuged after inactivating the enzyme, dried the precipitate, added 15 times the amount of HAc-NaAc buffer solution with a pH of 8.5 to extract for 30 minutes, centrifuged to obtain the supernatant, then adjusted the pH of the supernatant to 4.5, and let it stand , centrifuged to obtain a precipitate, and dried to be wheat gluten protein.

[0017] Modification: Wheat gluten protein and 12% succinic anhydride, add water to make the solid-liquid ratio 1:10, adjust to pH8.5, fully react at 35°C until the pH of the solution is stable at 8.5, and neutralize the pH of the solution , dr...

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PUM

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Abstract

The invention relates to a preparation method of a cream additive. The preparation method is characterized by being completed through the following steps of wheat bran preparation, gluten protein extraction, modification, auxiliary material addition, fermentation, drying and smashing. The modified gluten protein has a better foaming effect, and achieves better water retention and oil holding effects; when the cream additive is applied to the processing and manufacturing of cream food, the effect can be better exerted; a special favor is added through lactic acid fermentation; the infectious microbe growth is inhibited; the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a cream additive. Background technique [0002] Bran protein can be used as a protein nutrition enhancer. From the perspective of the development trend of the food industry, the position of plant-based protein in dietary supplements and food processing is also becoming more and more important. In order to reduce the intake of unfavorable saturated fatty acids, people should not eat too much animal protein. Vegetable protein can not only make up for the lack of protein in the diet, but also contains some physiologically active substances, which have some very important functional properties. In addition, bran protein can also replace egg white as a foaming agent for pastry, bread , and can prevent food aging, and can also be used in food to increase the oil retention of food, etc. Wheat gluten protein not only has strong water absorption, water hol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23D7/005
CPCA23D7/04A23D7/005
Inventor 范恒
Owner 范恒