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Method for producing vital wheat gluten by using slice flash evaporation-circulation drying technology

A gluten powder and flash steaming technology, applied in the field of gluten powder production, can solve problems such as high energy consumption, high water consumption, and high emission

Pending Publication Date: 2021-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of high energy consumption, high water consumption, high discharge and low efficiency in the traditional dehydration and drying means in the production of gluten powder, the invention provides a method for producing gluten powder using the flake flash evaporation-circulation drying technology. The method is that the wheat flour is sequentially subjected to the steps of kneading, ripening, homogenizing, three-phase separation, washing, flake flash evaporation-circulation drying, etc., so as to realize the efficient production of gluten powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Kneading dough: put wheat flour and purified water into a continuous dough mixing machine at a mass ratio of 1:1.5, and mix for 30 minutes to form a batter;

[0027] (2) Aging: aging the batter prepared in step (1) at 25°C for 1.5h;

[0028] (3) homogenization: put the cooked dough into a homogenizer, and homogenize it for 25 minutes under a pressure of 80 bar;

[0029] (4) Three-phase separation: the homogenized dough is transported to a three-phase decanter centrifuge by an eccentric screw for centrifugal separation. The speed difference of the three-phase decanter centrifuge is 60r / min, and the separation factor is 3500, and the separation is performed sequentially. Get starch, wet gluten and pentosans;

[0030] (5) Washing: Stir the wet gluten product obtained by three-phase separation with pure water for 60 minutes at a mass ratio of 3:1, and transport it to a two-phase decanter separator for washing and separation. The separation factor is 3500. Overflow out...

Embodiment 2

[0034] (1) Kneading dough: put wheat flour and purified water into a continuous dough mixing machine at a mass ratio of 1:1.5, and mix for 30 minutes to form a batter;

[0035] (2) Ripening: ripening the dough for 2 hours at 20°C;

[0036] (3) Homogenization: put the cooked dough into a homogenizer, and homogenize it for 30 minutes under a pressure of 75 bar;

[0037] (4) Three-phase separation: the homogenized dough is transported to a three-phase decanter centrifuge by an eccentric screw for centrifugal separation. The speed difference of the three-phase decanter centrifuge is 60r / min, and the separation factor is 3500, and the separation is performed sequentially. Get starch, wet gluten and pentosans;

[0038] (5) Washing: Stir the wet gluten product obtained by three-phase separation with pure water for 60 minutes at a mass ratio of 3:1, and transport it to a two-phase decanter separator for washing and separation. The separation factor is 3500. Overflow output to get hi...

Embodiment 3

[0042] (1) Kneading dough: put wheat flour and purified water into the continuous dough mixing machine at a mass ratio of 1:1.4, and mix for 25 minutes to form batter;

[0043] (2) Cooking: Cook the dough at 25°C for 1.5 hours;

[0044] (3) Homogenization: put the cooked dough into a homogenizer, and homogenize it for 20 minutes under a pressure of 90 bar;

[0045] (4) Three-phase separation: the homogenized dough is transported to a three-phase decanter centrifuge by an eccentric screw for centrifugal separation. The speed difference of the three-phase decanter centrifuge is 60r / min, and the separation factor is 3500, and the separation is performed sequentially. Get starch, wet gluten and pentosans;

[0046] (5) Washing: Stir the wet gluten product obtained by three-phase separation with pure water for 60 minutes at a mass ratio of 3:1, and transport it to a two-phase decanter separator for washing and separation. The separation factor is 3500. Overflow output to get high-...

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Abstract

The invention discloses a method for producing vital wheat gluten by using a slice flash evaporation-circulation drying technology, and belongs to the technical field of food processing. Wheat flour is used as a raw material, high-purity wet gluten is prepared through the steps of dough kneading, curing, homogenizing, three-phase separation, washing and the like, drying treatment is conducted through the slice flash evaporation-circulation drying technology, and efficient production of the vital wheat gluten is achieved. According to the method, the energy consumption and cost of dehydration and drying can be effectively reduced, the wall sticking phenomenon of wet gluten in the dehydration and drying process is avoided, the equipment loss and failure rate are reduced, the uniformity of the product is improved, and the method can be applied to the fields of green low-carbon production of high-quality vital wheat gluten and food thereof.

Description

technical field [0001] The invention relates to a method for producing gluten powder by using flake flash evaporation-circulation drying technology, which belongs to the technical field of food processing. Background technique [0002] Gluten is a natural protein extracted from wheat flour, which has good viscoelasticity, extensibility, film formability, liposuction and mechanical properties, so it is widely used in traditional noodle products such as noodles, instant noodles and bread. In industrial production, it can also be used in plant-based foods such as roasted bran, vegetarian chicken, and oil gluten, or added to meat products to maintain moisture to improve storage quality. [0003] The protein content of gluten is usually 75%~85%, and it is mainly made by wheat flour through kneading, slaking, homogenizing, separating, washing and dehydration drying. However, during the dehydration and drying process of wet gluten, the viscosity increases, the fluidity is poor, an...

Claims

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Application Information

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IPC IPC(8): A23J1/12
CPCA23J1/12
Inventor 顾正彪李才明孔昊存程力班宵逢李兆丰洪雁
Owner JIANGNAN UNIV
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