Modification method of wheat aleurone layer powder and product thereof

A technology of wheat aleurone layer and modification, which is applied in the direction of food ingredients as pH modifiers, baked foods, food ingredients, etc., and can solve the problem of increasing the hardness and tensile resistance of noodles, deepening the color, and the hardness of pasta and bread increase and other problems, to achieve the effect of increasing content and strong processing adaptability

Active Publication Date: 2021-04-30
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, many studies at home and abroad have found that adding aleurone to wheat flour will easily lead to the processing quality of the main dough and the deterioration of the sensory quality of staple food products.
Bagdi A et al. found that the addition of aleurone-rich flour significantly increased the hardness of pasta and bread, deepened the color, and decreased the sensory score (BagdiA, Szabó, F, Gere A, et al.Effect of aleurone-rich flour on composition, cooking, textural, and se

Method used

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  • Modification method of wheat aleurone layer powder and product thereof
  • Modification method of wheat aleurone layer powder and product thereof
  • Modification method of wheat aleurone layer powder and product thereof

Examples

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Embodiment 1

[0037] This embodiment relates to a preparation method of modified aleurone layer powder, comprising the following steps:

[0038] 1) preparation concentration is the citric acid aqueous solution of 2% (w / w), with 400g aleurone (its state is as figure 1 ) into 1200g of drinking water, then stirred at a constant speed of 180rpm for 1h. Then, 10000rpm high-speed homogenization treatment for 0.3h;

[0039] 2) Add an appropriate amount of calcium hydroxide in the solution, and stir at a constant speed so that the pH value of the solution is 6.5 (such as figure 2 ).

[0040] This embodiment also relates to a method for preparing dough, comprising the steps of:

[0041] 1600g flour and 40g dry yeast are added in the above-mentioned prepared aleurone solution, rub repeatedly to form aleurone dough (such as image 3 ). Finally, the dough was fermented at a temperature of 30°C and a humidity of 80% for 60 minutes to obtain a fermented aleurone dough. The bread that obtains after...

Embodiment 2

[0043] This embodiment relates to a preparation method of modified aleurone layer powder, comprising the following steps:

[0044]1) Prepare an aqueous citric acid solution with a concentration of 2% (w / w), add 400g of aleurone powder into 1200g of drinking water, heat to 70°C, and then stir at a constant speed of 180rpm for 1h. Then, 10000rpm high-speed homogenization treatment for 0.3h.

[0045] 2) Add transglutaminase (activity: 80 U / g) which is 1% of the aleurone mass into the aleurone solution, stir at a constant speed, and heat at 35° C. for 3 hours.

[0046] This embodiment also relates to a method for preparing dough, comprising the steps of:

[0047] Add 1600g of flour and 40g of dry yeast into the aleurone solution prepared above, and knead repeatedly to form aleurone dough. Finally, the dough was fermented at a temperature of 30°C and a humidity of 80% for 60 minutes to obtain a fermented aleurone dough.

Embodiment 3

[0049] This embodiment relates to a preparation method of modified aleurone layer powder, comprising the following steps:

[0050] 1) Prepare an aqueous citric acid solution with a concentration of 2% (w / w), add 400g of aleurone powder into 1200g of drinking water, heat to 70°C, and then stir at a constant speed of 180rpm for 1h. Then, 10000rpm high-speed homogenization treatment for 0.3h;

[0051] 2) An appropriate amount of calcium hydroxide is added to the solution, and stirred at a constant speed so that the pH of the solution is 6.5.

[0052] 3) Add transglutaminase (with an activity of 80 U / g) of 1% by mass of the aleurone powder into the aleurone solution, stir at a constant speed, and heat at 35° C. for 3 hours.

[0053] This embodiment also relates to a method for preparing dough, comprising the steps of:

[0054] Add 1600g of flour and 40g of dry yeast into the aleurone solution prepared above, and knead repeatedly to form aleurone dough. Finally, the dough was fe...

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Abstract

The invention relates to the field of food processing, in particular to a modification method of wheat aleurone layer powder and a product thereof. The method comprises the following steps: uniformly mixing wheat aleurone layer powder with a citric acid aqueous solution with the concentration of 2-5%, and carrying out high-speed homogenization treatment. The aleurone layer powder is modified so that the content of cross-linked protein in the aleurone layer powder can be effectively increased, the content of soluble fibers is increased, and obvious influence on the formation of a gluten network is avoided under the condition that the addition amount of the aleurone layer is large in the further processing process after the aleurone layer powder and the wheat flour are mixed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for modifying wheat aleurone layer flour and a product thereof. Background technique [0002] The wheat aleurone layer is an important part of wheat bran, located in the innermost layer of wheat grains, and constitutes wheat bran with the outer seed coat and the middle layer. The wheat aleurone layer can generally be obtained by methods such as electric field separation, wet separation, dry separation, and cyclone eddy current separation. In recent years, domestic enterprises have realized the industrial production of wheat aleurone. The wheat aleurone layer enriches the physiologically active ingredients with high nutritional value in the wheat grains, including dietary fiber, protein, vitamins, minerals, phenolic substances, lignans and phytosterols, etc. The content of insoluble dietary fiber is the highest, about 35g / 100g; the protein content is about 18g / 100g. Add...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L29/00A21D8/04A21D10/00A21D13/80
CPCA23L7/198A23L7/107A23L7/104A23L29/035A21D8/047A21D10/00A21D13/80A23V2002/00A23V2200/06A23V2250/032A23V2250/1614A23V2250/1578A23V2300/24A23V2300/26A23V2250/76
Inventor 胡宏海刘伟张良刘倩楠胡小佳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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