Manufacturing method of enzymatic modification vital gluten specially used for bread and licorice powder modified flour

Abstract

The invention discloses the manufacturing method of enzymatic modification vital gluten specially used for bread and a licorice powder modified flour. Water extraction is firstly performed on licoricepowder. Extracting solution spray is dried and licorice extract micro powder is acquired. Licorice flavonoids have a certain antibacterial effect and a good food preservation value. The licorice extract micro powder is added into wheat flour so that the nutritional value of the wheat flour can be increased, and the shelf life of the wheat flour is prolonged. In the invention, a compound proteaseis used to hydrolyze and manufacture the modification vital gluten, the structure is loose, a sheet shape is formed, and the gluten degree of the flour can be increased through adding the vital glutenin the flour. The gluten degree is reduced compared with that before modification, and the tensile property of the powder is not significantly reduced. A good processing characteristic is possessed.And finally, two ingredients are added to the wheat flour to make a compound wheat flour which is especially used for bread baking so that honeycombs in the bread is uniform, and the bread is fine andsmooth, soft and delicious. The taste of the bread is improved, the nutritional value of the bread is increased and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of enzymatically modified gluten powder for bread and licorice powder modified flour. Background technique [0002] At present, the lack of non-renewable resources has attracted people's attention, and the increasing material demand has caused great pressure on my country, a populous country, and people have begun to realize the importance of saving resources. The annual output of gluten in my country has always been very high, generally hundreds of thousands of tons, but domestic development and utilization of gluten is still at a relatively low basic stage, and further research is necessary to strengthen industrialization. In the processing of pasta, the gluten content and quality of flour play a crucial role, mainly affecting the sensory quality of pasta. Usually, an appropriate amount of gluten can be added to change its processing characteristic...

AI Technical Summary

Problems solved by technology

However, ordinary gluten also has limitations, because it contains a large number of hydrophobic groups, which will affect the sensory quality of the product. The special functions of modified gluten can make up for this shortcoming and expand its application in various fields.