Albumen powder wet and hot modifying process

Abstract

The wet and hot modifying process for albumen powder includes compounding albumen powder into suspension, adding small amount of lactic acid, homogenizing, heating in a jetting system, maintaining in pipeline for certain time, vacuum flash evaporation to cool and spray drying. The modified albumen powder has obviously raised swelling property, emulsifying property and gelatination property, so that it may be used in ham sausage to ensure quality of ham sausage. The modification process is one physical process without introducing chemical matter, and this ensures the safety of product. The modification process has less irreversible changes and can make full use of the functions of albumen powder.

Description

technical field [0001] The invention relates to a modification process of gluten, in particular to a modification process of gluten by physical method. Background technique [0002] With the improvement of people's living standards and the enhancement of health awareness, people have stricter requirements on dietary structure. Therefore, the development of high-quality plant protein industry can promote people's dietary nutrition to become more reasonable, reduce the intake of fat and cholesterol, and increase the intake of inorganic The intake of nutrients such as salt and vitamins can promote people's health and longevity, so the development of the plant protein industry has a broad space. [0003] my country is a big wheat producing country. In recent years, the annual output of wheat has exceeded more than 100 million tons, and the stock of grain has increased. Deep processing and development must be carried out to improve the comprehensive utilization value of wheat. Wi...

AI Technical Summary

Problems solved by technology

In the process of wheat starch production, 10% to 13% gluten powder is produced, but because gluten powder contains more hydrophobic amino acids, the area of ​​hydrophobic interaction in the molecule is relatively large, and the functional performance is not ideal, so it is often not satisfied with food Processing needs, it is necessary to modify the gluten powder, increase the solubility, swelling, emulsification, gelation and other functions of the gluten powder, and expand the use of gluten powder

At present, there are chemical methods, physical methods, biochemical methods, etc. for the modification of gluten, each of which has achieved different effects, but has not been industrialized, and has poor functional characteristics in food applications. The taste is not good, which affects the quality of food; the existing physical method modification, the irreversible denaturation of gluten is more, which affects the food processing performance, and the food appearance is poor; biochemical modification is easy to generate bitter peptides, which affects the flavor of food, etc.