Method for improving foam characteristics of wheat gliadin colloidal particles and application of method
A wheat gliadin and colloidal particle technology, which is used as a foaming agent in cream, high foaming wheat gliadin colloidal particles, and the application field of cakes, can solve the problem of low dispersibility and low wheat gliadin. Solubility and other problems, to achieve the effect of excellent foaming ability, excellent foam stability, and improved foam stability
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Embodiment 1
[0030] Wheat prolamin colloid particle foaming agent, the preparation method is as follows:
[0031] 1) Dissolving wheat prolamin in 70% (v / v) ethanol solution, stirring evenly, and preparing a wheat prolamin solution with a concentration of 10 mg / mL;
[0032] 2) The obtained wheat prolamin solution was heated at different temperatures (50, 70, 90° C.) for 15, 30, and 60 min, respectively, to obtain the final wheat prolamin solution.
[0033] 3) Take 5 mL of the obtained wheat prolamin solution and add it to 25 mL of deionized water, and magnetically stir for 2 min at 1500 r / min to form a wheat prolamin colloidal particle suspension;
[0034] 4) Remove the solvent from the obtained colloidal particle suspension by rotary evaporation (40° C.), and finally obtain wheat prolamin colloidal particles after freeze-drying.
[0035] Such as figure 1 As shown, the particle size of the wheat prolamin colloidal particles prepared under different heat treatments of this embodiment was m...
Embodiment 2
[0037] Take respectively 15 mg of wheat prolamin colloid particle lyophilized powder prepared after different heat treatments in Example 1, dissolve in 15 mL deionized water, and record the volume at this time as V 0 , using a homogenizer at 8000r·min -1 Stir for 1min, immediately transfer the foam to the graduated cylinder, record 2min respectively (V 1 ) and 30min(V 2 ) to calculate the foaming ability and foam stability of the protein.
[0038] Foaming ability (FC) = V 1 / V 0 ×100% (1)
[0039] Foam stability (FS) = V 2 / V 1 ×100% (2)
[0040] The wheat prolamin colloidal particles used in the comparative example were prepared in the same way as in Example 1, except that no heat treatment was carried out. 15 mg of the colloidal particles were used in 15 mL of deionized water, and the foaming ability and foam stability of the protein were calculated using the same method as above.
[0041] figure 2 It is the case of unheated wheat prolamin colloidal particles and w...
Embodiment 3
[0043] The wheat prolamin colloid particle foaming agent prepared in Example 1 of the present invention is used in various foam-type foods. This embodiment takes the application in ice cream as an example, and includes the following steps:
[0044] 1) Raw material formula: fresh milk 2270g, skim milk powder 120g, sugar 420g, chocolate powder 30g, cream 150g, wheat prolamin colloid particle freeze-dried powder 30g, stabilizer carboxymethylcellulose (CMC) 12g, monoglyceride 6g.
[0045]2) Operation steps: first mix the raw materials, preheat to 40°C, filter with gauze, stir at 3000rpm at 65°C for 3 minutes, sterilize (68°C, 30min), cool to room temperature, stir at 4°C, and finally harden (-18°C Below, 24h).
[0046] The ice cream produced has a fluffy surface, a delicate and silky taste, and no obvious graininess.
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