Preparation method of low-sensitization flour as well as product and application of low-sensitization flour
An allergenic and flour technology, which is applied in the field of preparation of hypoallergenic flour, can solve the problems of the destruction of the structure stability of wheat gluten protein, poor noodle edibility, etc., and achieve the effect of ideal cooking characteristics and ideal texture quality.
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Embodiment 1
[0039] (1) Preparation of special fermented distiller's yeast:
[0040] (a) Production of special fermented koji N1:
[0041] First, mix glutinous rice and rice 1:1, and grind it into powder as the main ingredient for koji making;
[0042] Grind the same weight of Polygonum japonica, wolfberry, cinnamon and orange leaves to make accessories;
[0043] Mix rice flour and auxiliary materials with each other, the mixing ratio is 200-300:1, add appropriate amount of water and knead into a ball;
[0044] Put fresh thatch grass on the agglomerated raw koji, and ferment naturally at room temperature for 7-15 days. After the fermentation is completed, take it out and dry it in the air to obtain naturally fermented koji N1.
[0045] (b) Production of special fermented koji N2:
[0046] Mix glutinous rice and rice 1:1, grind it into powder as the main ingredient for making koji;
[0047] Grind the same weight of Polygonum officinalis, licorice, cinnamon, orange leaves and Divine Come...
Embodiment 2
[0058] Through the determination of gliadin content, SDS-PAGE analysis, and reversed-phase high-performance liquid chromatography, the changes in the content, properties and structure of different types of wheat protein were analyzed and studied after the treatment of koji N1 and koji N2 and protease treatment.
[0059] (1) figure 1 Wheat gliadin and glutenin SDS-PAGE analysis; Note: In A, M: standard protein; 1: untreated gliadin (control group); 2: yeast-treated gliadin; 3: distiller’s yeast Prolamin after N1 treatment; 4: Prolamin after koji N2 treatment; 5: Prolamin after transglutaminase treatment; 6: Prolamin after trypsin treatment; 7: Prolamin after chymotrypsin treatment Protein; 8: prolamin after papain treatment; in B, M: standard protein; 1: untreated glutenin (control group); 2: glutenin after yeast treatment; 3: glutenin after koji N1 treatment Glutenin; 4: Glutenin after koji N2 treatment; 5: Glutenin after transglutaminase treatment; 6: Glutenin after trypsin ...
Embodiment 3
[0068] (1) Wheat gluten is an allergen that can cause symptoms such as celiac disease. Celiac disease is a chronic intestinal disease caused by the intake of gluten in wheat, rye, barley, and oats. Among them, gluten The gliadin is the main pathogenic plant protein antigen of celiac disease, therefore, the change of the gliadin content is used as the investigation index.
[0069] like Image 6 It was shown that the content of wheat prolamin in koji N2 fermented flour showed a downward trend, and the content of prolamin gradually decreased with the extension of fermentation time. The content of gliadin decreased by 63.4% after 12 hours of fermentation in koji N2, and decreased by 66.6% after 24 hours of fermentation.
[0070] (2) Explore the effects of different additions of koji N2 and fermentation time on wheat prolamins. The mass ratios of koji N2 / wheat flour were explored at 1:125, 1:200 and 1:300, and the water bath reaction was carried out at 30°C for 24 hours. Samples ...
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