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Yeast glucan, novel extruded gluten and production methods of yeast glucan and novel extruded gluten

A technology of yeast glucan and gluten, which is applied in the field of food processing, can solve the problems of rough tissue and aging, and achieve the effects of delaying aging, low equipment requirements, and reasonable consumption

Inactive Publication Date: 2019-09-20
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the storage time prolongs, the newly made extruded gluten will change from soft to hard, the tissue will become rough, and there will be aging problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a yeast glucan and a novel extruded gluten and a preparation method thereof.

[0042] The specific preparation method of yeast glucan is as follows:

[0043] (1) Disperse the yeast residue in water, stir and mix thoroughly;

[0044] (2) use slow freezing technology to process the mixture, then thaw naturally, and then use microwave-assisted treatment;

[0045] (3) in the mixture after thawing, add helicase to carry out enzymolysis, and stir to fully react;

[0046] (4) the fully reacted suspension is centrifuged to collect the sediment, then washed with water, and centrifuged;

[0047] (5) Freeze-drying the washed material and superfine pulverization to obtain the product.

[0048]Wherein, in step (1), the solid-liquid ratio of yeast residue and water is 1:20 g / mL. In step (2), the refrigerating temperature is 0°C, and the refrigerating time is 4h, and then it is subjected to freezing treatment, the freezing temperature is -18°C, and the fre...

Embodiment 2

[0054] The difference between this embodiment and Embodiment 1 is:

[0055] When preparing yeast glucan, in step (2), the microwave time is 4 min. In step (3), 20ppm of helicase was added, and the enzymolysis time was 5h.

[0056] The yeast glucan in the novel extruded gluten is 3 parts by weight.

[0057] Other process steps, process parameters, raw materials and consumptions are the same as in Example 1.

Embodiment 3

[0059] The difference between this embodiment and Embodiment 1 is:

[0060] When preparing yeast glucan, in step (2), the microwave time is 3 min. In step (3), 20ppm of helicase was added, the enzymolysis temperature was 30°C, and the enzymolysis time was 5h.

[0061] The yeast glucan in the novel extruded gluten is 2.5 parts by weight.

[0062] Other process steps, process parameters, raw materials and consumptions are the same as in Example 1.

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PUM

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Abstract

The invention discloses yeast glucan, novel extruded gluten and production methods of the yeast glucan and the novel extruded gluten. The production method of the yeast glucan includes the steps of firstly, evenly mixing yeast residues with water to obtain a mixture; secondly, subjecting the mixture to slow freezing, natural thawing and microwave assisted processing; thirdly, using helicase to perform enzymolysis on the mixture after the microwave assisted processing, and removing impurities to obtain primary yeast glucan; fourthly, centrifuging the primary yeast glucan, and collecting precipitates; fifthly, subjecting the precipitates to freeze drying and ultrafine grinding to obtain the yeast glucan. The novel extruded gluten is good in puffing degree, high in satiety after eating and long in shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and more particularly relates to a yeast glucan and a novel extruded gluten and a preparation method thereof. Background technique [0002] The development of yeast industry in China started late, but my country's yeast resources are very rich. With the rapid development of my country's yeast industry, the number of discarded yeasts is also increasing, and it shows a trend of further growth. Among the yeast products, some have higher requirements for related modern biotechnology processes, so that many yeast bio-enterprises are still in an immature stage for the utilization of waste yeast produced by their production, and are usually used as feed additives. Or just use it as a protein food, the utilization of resources is extremely low, and the resulting commercial value is also relatively low. [0003] Yeast cells are rich in nutrients and contain a lot of protein and carbohydrates. Yeast glucan...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/125
CPCA23L7/10A23L33/125
Inventor 王学东柯媛胡先勤王盛莉周梦舟丁贝贝周坚吕庆云冷越
Owner WUHAN POLYTECHNIC UNIVERSITY
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