Wheat-based protein polypeptide and modified starch compounded wheat grain simulant and preparation method thereof

A wheat starch and simulant technology, which is applied in the fields of food supplementary additives and food processing, can solve the problems of unfavorable storage of liquid products, unsuitable for large-scale production, incomplete nutritional structure, etc., so as to improve the immunity of the body and facilitate the utilization of the body. , the effect of easy operation

Inactive Publication Date: 2018-11-30
SHANDONG QUFENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] However, in the above-mentioned prior art, its wheat-based products often have single components, or only exist as supplementary materials, mainly provide protein components, and the nutritional structure is not comprehensive, and liquid products are not conducive to storage, so a large amount of preservatives and Stabilizers, emulsifiers, etc.; in the deep processing of the above-mentioned wheat, either a large amount of chemical reagents are used, or the operation is cumbersome, and the equipment is complicated. It is only used as a laboratory extraction of trace components and is not suitable for industrialized large-scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0070] Preparation of Wheat Germ Peptide Extract

[0071] Put 1.5 kg of dried defatted wheat germ into a superfine pulverizer and pass through a 200-mesh sieve. Add distilled water to dissolve the obtained wheat germ powder at a ratio of 1:10 (kg / L), adjust the pH to 9, and store it at 50°C. Stir under low temperature for 2 hours to fully dissolve the alkali extraction twice, heat to 80°C after alkali extraction, add high-temperature-resistant α-amylase, the dosage of α-amylase is 50U / g germ powder, and enzymolyze at 80°C for 1 hour; filter or centrifuge, Retain the liquid to obtain 16.5 kg of enzymolyzed germ pulp; heat the obtained germ pulp in an autoclave at 121°C for 15 minutes to deactivate the α-amylase enzyme, thereby obtaining the α-amylase enzymatically hydrolyzed germ liquid; then adjust to pH 5, let stand to separate layers, discard the supernatant to take the bottom sediment, dissolve in distilled water, adjust the pH of the germ solution to 8.0, add trypsin, the ...

preparation example 2

[0073] Preparation of wheat germ globulin

[0074] Add 100g of 200 mesh defatted wheat germ powder into 1L of distilled water, stir and extract at 25°C for 2 hours, then use a power of 200W for ultrasonic treatment for 10 minutes; then centrifuge at 5000r / min for 20 minutes at low temperature, discard the supernatant, and add 800ml of water to the precipitate for two times Extract, centrifuge, then add 800mL 0.5M NaCl solution to the precipitate, stir and extract at 25°C for 1h, centrifuge at 5000r / min for 30min at low temperature, collect the supernatant, then add 600mL 0.5M NaCl solution to the precipitate to extract again, collect and combine Supernatant, the obtained supernatant was adjusted to pH 4.0 with 1M HCl, centrifuged at 6000r / min at low temperature for 20min, discarded the supernatant to take the precipitate, dispersed and washed the precipitate with distilled water, centrifuged again at 6000r / min, and frozen the obtained precipitate Dry to obtain about 16.6 g of ...

preparation example 3

[0076] Preparation of wheat malt syrup

[0077] Add pullulanase, β-amylase and maltase in a mass ratio of 3:4:6 to 30wt% wheat starch solution, wherein the concentration of maltase is 300IU / mL, and stir the enzymatic reaction at 75°C for 2h to obtain Enzyme liquid, heat the enzymatic liquid for 10 minutes to inactivate the enzyme, distill and concentrate to obtain a concentrated liquid, filter the concentrated liquid with a 5 μm microporous membrane to obtain maltose syrup, adjust to the required concentration with distilled water, pasteurize, and cool.

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PUM

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Abstract

The invention provides an artificial compound wheat grain simulator which has a wheat-like grain structure having an embryoid encapsulated with an endosperm-like material. The embryoid component includes a wheat germ peptide extract, germ globulin, soybean isolate protein and an octacosanol compound extracted from wheat germ oil, as well as malt syrup, edible glue and other molding components; theendosperm-like component includes gelatinized modified wheat starch, wheat gluten flour, whey protein powder, 50-60 wt% wheat malt syrup, wheat protein oligopolypeptide, and lecithin. An artificial wheat-like grain has high-stability compound wheat germ components with improved content, and reduced starch content and poor-taste wheat protein content, has more reasonable nutritional composition, processing convenience and high utilization rate, can be directly eaten through brewing at high temperature, and can also be used as additives for cooked wheaten food processing.

Description

technical field [0001] The invention relates to an artificially simulated wheat grain based on components such as wheat protein, polypeptide and modified starch, and a preparation method thereof, more particularly to an artificial wheat grain with a core-shell structure similar to wheat embryo body and endosperm structure. Granules and a preparation method thereof belong to the fields of food processing and food supplement additives. Background technique [0002] Wheat is one of the main food crops widely cultivated in my country and even in the world, and it is also the main source of human food. There are 43 countries in the world that use wheat as a staple food, accounting for 35% of the world's total population. In recent years, the world's annual output of wheat is about 600-700 million tons, ranking second only to rice among the major grain varieties. [0003] Wheat deep processing is an important direction for the transformation of wheat resources at present. Wheat f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/143A23L29/30A23L33/115A23L33/125A23L33/18A23L33/185A23L33/19A23P10/20
CPCA23L7/10A23L7/143A23L29/30A23L33/115A23L33/125A23L33/18A23L33/185A23L33/19A23P10/20A23V2002/00A23V2250/1842A23V2250/5118A23V2250/55A23V2250/548A23V2250/5488A23V2250/5486
Inventor 刘海清于清闫锡升王泽宇王江涛赵培红张光祥
Owner SHANDONG QUFENG FOOD TECH
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