Production method of water-milled flour capable of preventing cardiovascular diseases and retaining wheat flavor

Abstract

The production method of the water-milled flour capable of preventing cardiovascular diseases and retaining the wheat flavor comprises the following steps: crushing low-temperature soybean meal into coarse powder, feeding the coarse powder into an extraction tank with a stirrer, and adding ethanol for extraction; centrifugally separating the soybean meal coarse powder extract to obtain solid-phase slurry; and mixing the solid-phase slurry and wheat according to a set proportion, adding water, crushing solid-phase particles by using a high-shear mixing and emulsifying device, sufficiently mixing and emulsifying the solid-phase particles in liquid-phase water, and spray-drying after emulsifying, thereby obtaining the product prepared by the method disclosed by the invention. The method has the positive effect that the technical defect that the wheat part loses natural and excellent taste and flavor due to dry grinding is overcome. The natural and excellent taste and flavor of the wheat are reserved to the greatest extent. The water-milled flour which has the function of preventing cardiovascular diseases and retains the excellent taste and flavor of wheat is produced by referring to the standard of American Standards for Health Food Marking. The soybean protein concentrate with low NSI value is beneficial to human health and has high added value.

Description

Technical Field

[0001] The invention belongs to the field of grain processing, and specifically relates to a method for producing wheat flour by adding low NSI value soybean protein to raw wheat, grinding under water-soluble conditions, and then spray drying. Background Art

[0002] In the modern international soybean processing field, soybean protein is divided into "water-soluble protein" and "non-water-soluble protein" according to its water-soluble properties, and a new concept closely related to soybean protein processing, the "NSI value" (water-soluble protein / total protein × 100%), is proposed.

[0003] Soy protein is used for food addition, and the "NSI value" is an important quantitative index. Before the present invention was proposed, the soy protein used for food addition at home and abroad was mainly "soy protein isolate". In addition to the protein purity requirement of ≥90%, another important index of "isolated protein" is that the "NSI value" must be ≥90%. Only when soy protein with an NSI value of ≥90% is added to meat products (sausages, luncheon meat, etc.) can the gel properties of the added meat products be enhanced and the meat products be given a good chewing feel. Experiments have shown that sausages produced without adding soy protein isolate have a fat separation process of up to 8.2%, while sausages with soy protein isolate have a fat separation of only 0.3%.

[0004] In the field of soy protein processing at home and abroad, some people (including the inventor of the present application) have tried to add soy protein to flour, which is a staple food for humans. However, the addition results not only fail to improve the processing physical and chemical properties of the added pasta, but also cause adverse consequences such as steamed buns not rising and bread "collapse".

[0005] Therefore, the traditional soybean processing field believes that soybean protein with an NSI value of ≤30% has lost its processing function and can only be used for feed additives, including the patent "Alcohol-based soybean concentrated protein function improvement and waste molasses deep processing method" (No. ZL20091006761.4) authorized by the inventor of this application on October 30, 2013. After the transfer of production, the solid phase obtained by ultracentrifugation separation in step 2 is the "soybean concentrated protein" with an NSI value of ≤15% to 10%, different specifications, and a soybean protein purity of ≥65%. Since the product NSI value is ≤15% to 10%, it all belongs to the category of "low NSI value (≤30%) soybean protein products". The inventor of this patent application obtained the authorized invention patent "No. ZL20091006761.4" in 2013. After the conversion and production, the "low NSI value soybean concentrated protein" products produced are all sold as protein for feed additives, resulting in low efficiency of the transferee enterprises of soybean protein with a low NSI value of ≤30%.

[0006] The production principle of "alcohol-based soy protein concentrate" is to precipitate soy protein based on the "biological characteristics of soy protein with the lowest protein solubility under the condition of ethanol concentration of 65% to 75%". The precipitation process: "ZL20091006761.4" authorized invention patent step 1 is to crush the "low-temperature desolvated soybean meal" with soy protein purity ≥55%, send it into the extraction tank, and stir and extract it with ethanol at a concentration of 65% to 70%. Depending on the stirring and extracting time of 3 to 4 hours, the extraction mixture that completes the extraction step can be separated by a high-speed centrifuge in the extraction solid phase to obtain various specifications of low NSI value "soy protein concentrate" with NSI values ​​≤15% to 10%. This multi-specification "low NSI soy protein concentrate" has a protein purity of ≥65%. After being treated in a pressure spray drying tower, the moisture content is reduced to ≤13% and the residual ethanol is evaporated to 0, generating "low NSI soy protein concentrate powder" of various specifications with a moisture content of ≤13%, a protein purity of ≥65%, and an NSI value of ≤15% to 10%.

[0007] The inventors of the present application used this "alcohol-processed soy protein concentrate" as a test material and repeatedly conducted experiments on adding it to pasta foods. During the experiment, they found that the component of the network and "skeleton" that supports pasta products such as steamed bread and bread is the "gluten" in the flour. The organic constituent of "gluten" belongs to the "glutenin" unique to wheat. "Glutenin" is classified as "water-insoluble protein" according to its water-solubility. When soy protein is added to products such as steamed bread and bread, the higher the NSI value, the more the "water-insoluble protein" - "gluten" - that forms the "skeleton" and "network" components that support the volume and rise of steamed bread and bread will be relatively reduced. Therefore, the soy protein added to pasta products is different from the soy protein added to meat products. Based on this reverse thinking, the addition of "low NSI value soy protein" to pasta foods may play a role in strengthening or improving the function of "gluten".

[0008] In view of the fact that soy protein with NSI value ≤ 30% has not yet formed an ideal, high value-added application direction at home and abroad, the inventors of the present application selected soy protein concentrate with NSI value ≤ 15% as the test material, and conducted a "gluten-like function" test on bread, which is the most difficult to process among fermented noodle products, to improve the quality of noodle food with "low NSI soy protein concentrate", and achieved the ideal effect of improving the quality of bread processed food as shown in Table 1; the above-mentioned processing principle discovery and experimental results have laid a reliable theoretical foundation for the addition and application of low NSI soy protein concentrate in noodle food.

[0009] Bread is the most difficult to process among flour products, requires complex conditions, and is the most representative of flour processing function tests. The technical solution of the present application achieved an ideal processing effect in the test group (5% concentrated protein (NSI value ≤ 15%) was added to the raw flour. The total score of the test group was 2 points higher than that of the control group, especially the quantitative indicators of volume increase and weight increase were significantly better than those of the control group, proving that the "low NSI value" concentrated protein has good "gluten-like function" and can be used for adding to flour products.

[0010] The specific experimental results, tested and certified by the "Grain and Product Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture and Rural Affairs", are as follows:

[0011] [Table 1] Relationship between soybean protein addition and bread processing properties

[0012]

[0013]

[0014] The amount of added soy protein concentrate is 5%, and the purity of soy protein in the concentrated protein is 65%, that is, the amount of added soy protein concentrate is 5% of the total weight of the finished product, which is equivalent to adding pure soy protein of 5% × 65% = 3.25%.

[0015] The above research has proved from theory to practice that "low NSI value soy protein concentrate" has "gluten-like functions", which are similar to the "gluten" functions in wheat flour. Adding 5% to flour can improve the edible quality of flour, the staple food of Chinese residents.

[0016] In the process of collecting information on the function of soy protein in human food, we found that the "Healthy Food Labeling Regulations" passed by the U.S. Food and Drug Administration (FDA) in October 1999 stipulates that each serving of food weighs 8 ounces (1 ounce (OZ) = 3.11035×10 -2 kg; ) containing ≥6.25g of soy protein (equivalent to ≥2.6% of soy protein, ), fat ≤3g, saturated fatty acid ≤1g, cholesterol ≤20mg, sodium salt ≤480mg, and the food label can be marked as "healthy food" for preventing cardiovascular diseases.

[0017] The inventor of the present application determined in the above experiment that The content of "low NSI value soy protein concentrate" is higher than the "Healthy Food Labeling Regulations" passed by the U.S. Food and Drug Administration (FDA) in October 1999, which stipulates that each 8-ounce (248.828-gram) serving of food contains ≥ 6.25 grams of soy protein, equivalent to a percentage of Indicator. In the absence of other technical standards, the "Healthy Food Labeling Regulations" passed by the above-mentioned "Food and Drug Administration (FDA)" of the United States is temporarily used as a reference. At the same time, considering the convenience of industrial transformation and production, the soy protein content of "low NSI value" concentrated protein added to pasta foods is preferably ≥2.6%. According to the "Healthy Food Labeling Regulations" of the United States, each 8-ounce serving of food must contain no less than 6.25 g of soy protein (equivalent to ≥2.6%). If the soy protein content is further increased, the total amount of flour must be reduced. However, excessive reduction in the total amount of flour will inevitably cause the taste quality of the processed products to decrease. Therefore, the soy protein content of "low NSI value" concentrated protein added to pasta foods is controlled between 2.6% and 4%, of which 2.511775% to 2.6% is the ideal content. For the convenience of production operation, 2.6% is the preferred percentage.

[0018] In the existing technology, wheat flour processing at home and abroad adopts "dry milling" technology. In the "dry milling" milling process, due to the "frictional heat" of dry milling, some natural flavor substances in the raw wheat are volatilized and lost, and some excellent physical and chemical edible qualities are lost under the influence of "thermal denaturation". The finished product "wheat dry flour" and the terminal products (such as steamed buns, cakes, noodles, bread, etc.) formed in the reprocessing process lose part of the natural flavor of wheat flour that makes the consumer taste pleasing. Due to the "frictional heat" of modern dry milling wheat flour, the organic components of wheat are "thermally denatured" and the flavor substances are volatilized and lost, causing the staple flour consumed by humans to lose part of the unique flavor and excellent taste of wheat. Summary of the invention

[0019] The purpose of the present invention is to provide a method for producing water-milled flour with the function of preventing cardiovascular diseases and retaining the flavor of wheat, increase the types of functional nutrients in wheat flour, improve the nutritional quality of wheat flour, change the current situation that soybean protein with an NSI value of ≤30% has not yet formed an ideal high-value-added application, and overcome the technical defects of modern wheat dry flour milling that causes the loss of some unique flavors and excellent taste.

[0020] The present invention "a method for producing water-milled flour having the function of preventing cardiovascular diseases and retaining wheat flavor" is:

[0021] Low NSI soybean protein concentrate, water, dehulled and degermed wheat are mixed and added into a high shear mixing and emulsifying device for grinding, and the ground slurry is then spray-dried to obtain water-milled flour that can prevent cardiovascular diseases and retain wheat flavor. The low NSI soybean protein concentrate used is a soybean protein concentrate with an NSI value of ≤15%.

[0022] In the production method of the present invention, the amount of low NSI value soybean concentrated protein accounts for 2.6%-3.6% of the total weight of wheat and soybean concentrated protein.

[0023] The preferred production method of the present invention comprises the following steps:

[0024] 1. Crush the "low-temperature soybean meal" as the raw material into soybean meal powder and send it into an extraction tank with a stirrer. According to the "biological characteristics of soybean protein with the lowest solubility in a solution with an ethanol concentration of 65% to 75%", ethanol with a concentration of 65% to 75% is pumped into the extraction tank at a ratio of 1:7 to 10. The pH value is adjusted to 6.5 to 7.5, and the temperature is maintained at 50°C to 60°C. According to the different specifications of the finished soybean concentrated protein NSI value of ≤15% to 10%, the stirring extraction time can be controlled at 3-4h.

[0025] 2. The liquid mixture extracted with ethanol obtained in step 1 is pumped into an ultracentrifuge for centrifugal separation. The liquid phase flowing out is a solution containing "soy composite functional factors". The solid phase slurry retained after separation is low NSI soybean concentrated protein with a protein purity of ≥65% and an NSI value of ≤15% to 10% of different specifications. The liquid phase is converted to other uses.

[0026] 3. The solid phase "soy concentrated protein" after high-speed centrifugation separation in step 2 is used as a raw material, and its dry weight (W) is detected. The purity of the protein contained in the soybean concentrated protein is calculated by multiplying the dry weight W of the soybean concentrated protein by 65%;

[0027] Take the raw wheat, remove impurities, peel and germinate, and determine the proportion of low NSI value soy protein concentrate and wheat according to the following general calculation formula:

[0028] The ratio is between 2.6% and 3.6%.

[0029] in

[0030] W: dry weight of solid soy protein concentrate obtained by ethanol precipitation and high-speed centrifugation;

[0031] W×65%: the amount of pure soy protein contained in dry weight soy protein concentrate;

[0032] M: The weight of raw wheat after pre-treatment.

[0033] The above parameters W, 65%, 2.6%-3.6% are all known numbers, and M can be calculated using the above formula.

[0034] 4. According to the quantitative value obtained by the calculation result in step 3, the mixed raw materials of wheat and soybean protein concentrate are put into the "high shear mixing and emulsification device" commonly used in the food industry, and then 3 to 5 times the dry weight of the mixed raw materials are added with drinking water grade clean water to crush under water-soluble conditions. The mixed slurry of wheat, soybean protein concentrate and water is sucked into the negative pressure "rotor area" from the "normal pressure area" at the bottom of the "high shear mixing and emulsification device". After the mixed raw materials are sucked into the emulsification device, they pass through the gap between the stator and the high-speed rotating rotor, and then sprayed out from the stator hole, subjected to the shearing action of severe mechanical and hydraulic pressure, and the solid phase particles (cells) are crushed, so that the solid phase is fully and evenly "mixed and emulsified" in the liquid phase water. According to the commodity parameter requirements of the finished product, the particle size of the solid phase can be adjusted to 85 mesh (φ180μm) to 150 mesh (φ106μm) to achieve the processing goal of fully and evenly mixing, emulsifying and crushing all soybean protein concentrates and dehulled and degermed wheat raw materials. The grinding time is 1.5 to 2h.

[0035] 5. The raw wheat and low NSI value soybean protein concentrate uniformly mixed with the slurry of 20% to 30% after the water-soluble conditions of step 4 are pumped into a universal spray drying tower (based on the water addition of the mixed material being 3 to 5 times the weight of the mixed material, that is, the mixed material concentration is 17% to 30%, and the above concentration is the appropriate concentration for spray drying), and spray dried under the conditions of inlet air temperature of 160°C to 180°C, exhaust air temperature of 70°C to 80°C, and pressure of 6MPa to 10MPa. In the spray drying tower, various solid phase mixed materials are subjected to instantaneous high temperature evaporation of water and residual ethanol (water content is reduced to ≤13%, and ethanol residue is 0), and water-milled flour containing ≥2.6% soybean protein (equivalent to ≥6.25g soybean protein in 8 ounces of food) with the function of preventing cardiovascular diseases and retaining wheat flavor is obtained.

[0036] In the preparation method of the present invention using "low-temperature soybean meal" as raw material, the particle size of the "low-temperature soybean meal" ground into coarse powder is preferably 40-60 meshes.

[0037] The above-mentioned "Healthy Food Labeling Regulations" adopted by the U.S. Food and Drug Administration (FDA) require that in addition to 6.25g of soy protein (equivalent to 2.6%), other restrictions include "fat" ≤ 3g (equivalent to 1.6%). ), "saturated fatty acids" ≤ 1g (equivalent to a percentage of ), "cholesterol" ≤ 20mg (equivalent to a percentage of ), sodium salt ≤ 480mg (equivalent to a percentage of ). The initial raw materials used for the new type of "water-milled flour" produced in this application project are "degerminated wheat" and "low-temperature desolvated soybean meal". The ingredients "fat", "saturated fatty acids" and "cholesterol" with restricted content in the U.S. "Healthy Food Labeling Scale" are all "fat-soluble organic compounds". The original raw materials of the product of this application - degerminated wheat and soybean meal do not contain fat, because the fat and "fat-soluble substances" in wheat seeds are all in the wheat "germ", and the wheat that has been pre-treated before "degermination" no longer contains fat and "fat-soluble substances"; after the soybean meal is soaked in oil, the fat and "fat-soluble substances" all enter the product oil, so the content of the above three "fat-soluble compounds" with restricted content in the finished product of this application - "water-milled flour" is 0.

[0038] The sodium salt limit in every 8 ounces of food is ≤480 mg, which is converted into a percentage of The ratio of degermed wheat to soy protein concentrate used in this application is 24:1 (see the calculation process in Example 1 for details). The amount of soy protein concentrate in 8 ounces of food is Ounces, containing degermed wheat ounces; the sodium salt content in 8 ounces of food is limited to ≤480mg according to the "Regulations", which is equivalent to a limited percentage of 0.19%. The sodium content of the raw material "degerm wheat" is 0.015%, and the sodium content of the initial raw material soybean meal is 0.0001%. In 8 ounces of "water-milled flour" raw materials, the content of "degerm wheat" is 7.68 ounces, and the content of soy protein concentrate is 0.32 ounces. The sodium content of "degerm wheat" is 0.015%, and the sodium content of concentrated protein is 0.0002%. The relative molecular mass of sodium (Na) is 23, and the relative molecular mass of chlorine (Cl) is 35.5. The percentage of sodium in sodium salt (NaCl) is 8 ounces of "water-milled flour" contains 7.68 ounces of "degermized wheat", and the sodium salt (NaCl) in 7.68 ounces of "degermized wheat" = 7.68 ounces × 0.015% ÷ 65% = 0.00177 ounces; 8 ounces of "water-milled flour" contains 0.32 ounces of "soy concentrated protein", and the sodium salt (NaCl) in 0.32 ounces of "soy concentrated protein" = 0.32 ounces × 0.0002% ÷ 65% = 0.00000099 ounces.

[0039] According to the above calculation, the sodium salt content in 8 ounces of "water-milled flour" is 0.00177 ounces + 0.00000099 ounces = 0.00177099 ounces.

[0040] 1 ounce = 3.11035 × 10 -2 kg=31.1g

[0041] 8 ounces of "water-milled flour" contains sodium salt (NaCl) = 31.1 g / ounce x 0.00177099 ounces

[0042] =0.05508g

[0043] =55.08mg

[0044] According to the U.S. "Healthy Food Labeling Regulations", the sodium content in each 8-ounce serving of food should be ≤480 mg.

[0045] The "water-milled flour with the function of preventing cardiovascular disease and retaining the taste and flavor of wheat" produced by this invention patent application contains 55.08 mg of sodium salt (NaCl) in an 8-ounce finished product, which is far lower than the quantitative indicator of ≤480 mg of sodium salt per 8 ounces required by the U.S. "Healthy Food Labeling Regulations". Therefore, the quantitative indicators of the product obtained by this application's technical solution are better than the values ​​in the U.S. "Healthy Food Labeling Regulations".

[0046] Positive effects of the present invention

[0047] 1. In this application, wheat flour is made by "high shear mixing and emulsification device", and the whole pulverization process is processed under the condition of adding 3 to 5 times of water to the dry raw material and mixing with water. "Water milling" completely overcomes the technical defects of "dry grinding" and "frictional heat generation" that cause wheat to lose its natural excellent taste and flavor. With the advent of the new era, the majority of Chinese residents require staple food flour to "not only eat enough, but also eat well", so the "water milling" invention process is an invention patent that can maximize the retention of the natural excellent taste and flavor of wheat. If approved, it will meet the general demand for improved taste of staple wheat flour in the new era of national prosperity.

[0048] The "water-milled flour" produced by the technical solution of this application has a moisture content of less than 13%. Due to the low moisture content, it maintains the same commercial advantages as "dry-milled flour", namely, long-distance transportation and long-term storage.

[0049] 2. As the most developed country in the world, the United States' "Health Food Labeling Regulations" passed by the "FDA" must have reliable theoretical and practical basis. If my country can learn from the provisions of the United States' "Health Food Labeling Regulations", the production of "water-milled flour that has the function of preventing cardiovascular disease and retaining the excellent taste and flavor of wheat" will be a simple and beneficial measure that embodies internationally accepted science and technology.

[0050] However, the "Healthy Food Labeling Regulations" adopted by the U.S. "FDA" only stipulate that foods weighing 8 ounces (248.828g) per serving containing ≥6.25g of soy protein (equivalent to ≥2.6% soy protein), ≤3g of fat, ≤1g of saturated fatty acids, ≤20mg of cholesterol, and ≤480mg of sodium salt can be labeled with "Healthy Food Labeling" for preventing cardiovascular diseases on food labels. It does not clearly indicate the type of soy protein added to pasta foods, nor does it reflect the process and method of adding low-NSI "soy protein concentrate" to "water-milled wheat flour".

[0051] This patent application proposes for the first time to add soy protein to "water-milled wheat flour food", which is "soy concentrated protein" with an NSI value of ≤30%. Experiments have shown that adding "soy concentrated protein" with an NSI value of ≤15% to 10% and a protein purity of ≥65% to flour food, with an addition ratio of 1:24 to the dry weight of the raw material after wheat germ and hull removal, can obtain a new product of "water-milled wheat flour with the function of preventing and treating cardiovascular diseases and retaining wheat flavor" containing ≥2.6% soy protein (see the calculation process in Example 1 for details) and in compliance with the "Healthy Food Labeling Regulations" passed by the US "FDA". Find an ideal use for "low NSI value soy concentrated protein" that is beneficial to human health and has high added value.

[0052] 3. Cardiovascular disease has become the main chronic disease threatening the life and health of the Chinese people. The concept of disease prevention and health of the global human beings has also changed from medical treatment first to disease prevention before it happens. The demand for food that can be eaten for a long time and has no toxic side effects is much higher than that for medicines. This invention, "water-milled wheat flour with the function of preventing and treating cardiovascular diseases and retaining wheat flavor", meets the above-mentioned human demand for new quality food. The food quality of this product is better than modern "dry-milled" flour, and it has the function of preventing and treating cardiovascular diseases. "China is the hometown of soybeans in the world." Soybeans are China's specialty crops, and wheat is the common staple food of humans all over the world. The industrialization of the "water-milled" flour invented in this project will become a new, safe and high-quality "water-milled flour" for my country to prevent cardiovascular diseases for all mankind and improve the edible quality of existing flour. DETAILED DESCRIPTION

[0053] Embodiment 1

[0054] 1. The "low-temperature soybean meal" as the raw material is crushed into 50-mesh soybean meal coarse powder and sent to an extraction tank with a stirrer. According to the biological characteristics that soybean protein has the lowest solubility in a solution with an ethanol concentration of 70%, 70% ethanol is pumped into the extraction tank at a ratio of 1:8 between solid and liquid. The pH value is adjusted to 7.0 and the temperature is maintained at 55°C. According to the different specifications of the finished soybean concentrated protein NSI value of ≤15% to 10%, the stirring extraction time can be controlled at 3.5h.

[0055] 2. The ethanol-extracted liquid mixture obtained in the above steps is pumped into an ultracentrifuge for centrifugal separation at a speed of 3000 r / min. The liquid phase flowing out is a solution containing "soy composite functional factors", and the solid slurry separated and retained is low NSI soybean concentrated protein with a protein purity of ≥65% and an NSI value of ≤15% to 10% of different specifications. The liquid phase is used for other purposes outside the present application.

[0056] 3. Use the solid phase "soy protein concentrate" after high-speed centrifugation as raw material, detect its dry basis weight (W), and multiply the dry basis weight W of the soybean protein concentrate by 65% ​​to obtain the purity of the soybean protein concentrate;

[0057] Take the raw wheat, remove impurities, peel and germinate, and determine the proportion of low NSI value soy protein concentrate and wheat according to the following general calculation formula:

[0058]

[0059] in

[0060] W: dry weight of solid soy protein concentrate obtained by ethanol precipitation and high-speed centrifugation;

[0061] W×65%: the amount of pure soy protein contained in dry weight soy protein concentrate;

[0062] M: The weight of raw wheat after pre-treatment.

[0063] The above parameters W, 65%, and 2.6% are all known numbers, and M can be calculated using the above formula.

[0064] 4. According to the quantitative value obtained by the above calculation formula, the mixed raw materials of wheat and soybean protein concentrate are put into the "high shear mixing emulsification device" commonly used in the food industry in batches, and then 4 times the dry weight of the raw materials are added to the closed emulsification device for grinding. The mixed slurry of wheat, soybean protein concentrate and water is sucked from the "normal pressure zone" at the bottom of the "high shear mixing emulsification device" into the negative pressure "rotor zone". After the mixed raw materials are sucked into the high-power (≥22Kw) emulsification device, they pass through the gap between the stator and the high-speed rotating rotor (about 1440r / min) and then sprayed out from the stator hole, subjected to the shearing action of severe mechanical and hydraulic forces, and the solid phase particles (cells) are crushed. The mixed raw materials repeatedly pass through the gap between the stator and the rotor. In this way, the solid phase is fully and evenly "mixed and emulsified" in water. According to the requirements of the finished product and commodity parameters, the particle size of the solid phase can be adjusted to 85 mesh (φ180μm) to 150 mesh (φ106μm) to achieve the processing goal of fully and evenly mixing, emulsifying and crushing all soybean protein concentrates and dehulled and degermed wheat raw materials. The refining time is 1.5h.

[0065] 5. The crushed raw wheat and low NSI value soybean protein concentrate are uniformly mixed to a slurry with a concentration of 20% and pumped into a general spray drying tower (based on the water amount of the mixed material being 4 times the weight of the mixed material, that is, the mixed material concentration is 20%, and the 20% concentration is within the range of 15%-30% of the appropriate concentration for spray drying), and spray dried under the conditions of an inlet air temperature of 170°C, an exhaust air temperature of 75°C, and a pressure of 8MPa. In the spray drying tower, various solid phase mixed materials are subjected to instantaneous high temperature evaporation of water and ethanol (water content is reduced to ≤13%, and the residual ethanol content is 0), and water-milled flour containing ≥2.6% soybean protein (equivalent to ≥6.25g soybean protein in 8 ounces of food) with the function of preventing cardiovascular diseases and retaining the flavor of wheat is obtained.

[0066] Embodiment 2

[0067] 1. The "low-temperature soybean meal" as the raw material is crushed into 60-mesh soybean meal coarse powder and sent to an extraction tank with a stirrer. According to the biological characteristics that soybean protein has the lowest solubility in a solution with an ethanol concentration of 65%, 65% ethanol is pumped into the extraction tank at a ratio of 1:7 between solid and liquid. The pH value is adjusted to 6.5 and the temperature is maintained at 50°C. According to the different specifications of the finished soybean concentrated protein NSI value of ≤15% to 10%, the stirring extraction time can be controlled at 3h.

[0068] 2. The ethanol-extracted liquid mixture obtained in the above steps is pumped into an ultracentrifuge for centrifugal separation at a speed of 2000 r / min. The outflowing liquid phase is a solution containing "soy composite functional factors", and the separated and retained solid slurry is low NSI soybean concentrated protein with a protein purity of ≥65% and an NSI value of ≤15% to 10% of different specifications. The liquid phase is used for other purposes outside the present application.

[0069] 3. Use the solid phase "soy protein concentrate" after high-speed centrifugation as raw material, detect its dry basis weight (W), and multiply the dry basis weight W of the soybean protein concentrate by 65% ​​to obtain the purity of the soybean protein concentrate;

[0070] Take the raw wheat, remove impurities, peel and germinate, and determine the proportion of low NSI value soy protein concentrate and wheat according to the following general calculation formula:

[0071]

[0072] in

[0073] W: dry weight of solid soy protein concentrate obtained by ethanol precipitation and high-speed centrifugation;

[0074] W×65%: the amount of pure soy protein contained in dry weight soy protein concentrate;

[0075] M: The weight of raw wheat after pre-treatment.

[0076] The above parameters W, 65%, and 3.0% are all known numbers, and M can be calculated using the above formula.

[0077] 4. According to the quantitative value obtained by the above calculation formula, the mixed raw materials of wheat and soybean protein concentrate are put into the "high shear mixing emulsification device" commonly used in the food industry in batches, and then three times the dry weight of the raw materials are added to the closed emulsification device for grinding. The mixed slurry of wheat, soybean protein concentrate and water is sucked into the negative pressure "rotor area" from the "normal pressure area" at the bottom of the "high shear mixing emulsification device". After the mixed raw materials are sucked into the high-power (≥22Kw) emulsification device, they pass through the gap between the stator and the high-speed rotating rotor (about 1440r / min) and then sprayed out from the stator hole, subjected to the shearing action of severe mechanical and hydraulic forces, and the solid phase particles (cells) are crushed. The mixed raw materials repeatedly pass through the gap between the stator and the rotor. In this way, the solid phase is fully and evenly "mixed and emulsified" in water. According to the requirements of the finished product and commodity parameters, the particle size of the solid phase can be adjusted to 85 mesh (φ180μm) to 150 mesh (φ106μm) to achieve the processing goal of fully and evenly mixing, emulsifying and crushing all soybean protein concentrates and dehulled and degermed wheat raw materials. The refining time is 1.5h.

[0078] 5. The crushed raw wheat and low NSI value soy protein concentrate are uniformly mixed and the slurry with a concentration of 25% is pumped into a general spray drying tower (based on the water amount of the mixed material being 3 times the weight of the mixed material, that is, the mixed material concentration is 25%, and the 25% concentration is within the range of 15%-30% of the appropriate concentration for spray drying), and spray dried under the conditions of an inlet air temperature of 160°C, an exhaust air temperature of 70°C, and a pressure of 10MPa. In the spray drying tower, various solid phase mixed materials are subjected to instantaneous high temperature evaporation of water and ethanol (water content is reduced to ≤13%, and the residual ethanol content is 0), and water-milled flour containing ≥3.0% soy protein (equivalent to ≥6.25g soy protein in 8 ounces of food) with the function of preventing cardiovascular diseases and retaining the flavor of wheat is obtained.

[0079] Embodiment 3

[0080] 1. The "low-temperature soybean meal" as the raw material is crushed into 40-mesh soybean meal coarse powder and sent to an extraction tank with a stirrer. According to the biological characteristics that soybean protein has the lowest solubility in a solution with an ethanol concentration of 75%, 75% ethanol is pumped into the extraction tank at a ratio of 1:10 between solid and liquid. The pH value is adjusted to 7.5 and the temperature is maintained at 60°C. According to the different specifications of the finished soybean concentrated protein NSI value of ≤15% to 10%, the stirring extraction time can be controlled at 4h.

[0081] 2. The ethanol-extracted liquid mixture obtained in the above steps is pumped into an ultracentrifuge for centrifugal separation at a speed of 4000 r / min. The liquid phase flowing out is a solution containing "soy composite functional factors", and the solid slurry separated and retained is low NSI soybean concentrated protein with a protein purity of ≥65% and an NSI value of ≤15% to 10% of different specifications. The liquid phase is used for other purposes outside the present application.

[0082] 3. Use the solid phase "soy protein concentrate" after high-speed centrifugation as raw material, detect its dry basis weight (W), and multiply the dry basis weight W of the soybean protein concentrate by 65% ​​to obtain the purity of the soybean protein concentrate;

[0083] Take the raw wheat, remove impurities, peel and germinate, and determine the proportion of low NSI value soy protein concentrate and wheat according to the following general calculation formula:

[0084]

[0085] in

[0086] W: dry weight of solid soy protein concentrate obtained by ethanol precipitation and high-speed centrifugation;

[0087] W×65%: the amount of pure soy protein contained in dry weight soy protein concentrate;

[0088] M: The weight of raw wheat after pre-treatment.

[0089] The above parameters W, 65%, and 3.6% are all known numbers, and M can be calculated using the above formula.

[0090] 4. According to the quantitative value obtained by the above calculation formula, the mixed raw materials of wheat and soybean protein concentrate are put into the "high shear mixing emulsification device" commonly used in the food industry in batches, and then 5 times the dry weight of the raw materials are added to the closed emulsification device for grinding. The mixed slurry of wheat, soybean protein concentrate and water is sucked from the "normal pressure zone" at the bottom of the "high shear mixing emulsification device" into the negative pressure "rotor zone". After the mixed raw materials are sucked into the high-power (≥22Kw) emulsification device, they pass through the gap between the stator and the high-speed rotating rotor (about 1440r / min) and then sprayed out from the stator hole, subjected to the shearing action of severe mechanical and hydraulic forces, and the solid phase particles (cells) are crushed. The mixed raw materials repeatedly pass through the gap between the stator and the rotor. In this way, the solid phase is fully and evenly "mixed and emulsified" in water. According to the requirements of the finished product and commodity parameters, the particle size of the solid phase can be adjusted to 85 mesh (φ180μm) to 150 mesh (φ106μm) to achieve the processing goal of fully and evenly mixing, emulsifying and crushing all soybean protein concentrates and dehulled and degermed wheat raw materials. The refining time is 2h.

[0091] 5. The crushed raw wheat and low NSI value soybean protein concentrate are uniformly mixed and the slurry with a concentration of 17% is pumped into a general spray drying tower (based on the water amount of the mixture being 5 times the weight of the mixed raw materials, that is, the concentration of the mixed raw materials is about 17%, and the 17% concentration is within the range of 15%-30% for spray drying). Spray drying is carried out under the conditions of inlet air temperature of 180°C, exhaust air temperature of 80°C, and pressure of 6MPa. In the spray drying tower, various solid phase mixed materials are subjected to instantaneous high temperature evaporation of water and ethanol (water content is reduced to ≤13%, and the residual ethanol content is 0), and water-milled flour containing 3.6% soybean protein (equivalent to ≥6.25g soybean protein in 8 ounces of food) is obtained, which has the function of preventing cardiovascular diseases and retaining the flavor of wheat.

Claims

1. A method for producing water-milled flour having the function of preventing cardiovascular diseases and retaining wheat flavor, characterized in that: The low NSI value soybean protein concentrate, water, dehulled and degermed wheat are mixed and added into a high shear mixing and emulsifying device for grinding, and the ground slurry is then spray-dried to obtain water-milled flour that has the function of preventing cardiovascular diseases and retaining the flavor of wheat.

2. The method for producing water-milled flour having the function of preventing cardiovascular diseases and retaining wheat flavor according to claim 1, characterized in that: The amount of low NSI value soybean protein concentrate is 2.6%-3.6% of the total weight of wheat and soybean protein concentrate.

3. The method for producing water-milled flour having the function of preventing cardiovascular diseases and retaining wheat flavor according to claim 1 or 2, characterized in that: The following steps are involved: (1) The "low-temperature soybean meal" as the raw material is crushed into soybean meal coarse powder and sent to an extraction tank with a stirrer. According to the biological characteristics that soybean protein has the lowest solubility in a solution with an ethanol concentration of 65% to 75%, ethanol with a concentration of 65% to 75% is pumped into the extraction tank at a ratio of 1:7 to 10. The pH value is adjusted to 6.5 to 7.5, and the temperature is maintained at 50°C to 60°C. According to the different specifications of the finished soybean concentrated protein NSI value of ≤15% to 10%, the stirring extraction time can be controlled at 3-4 hours. (2) The liquid mixture extracted with ethanol obtained in step (1) is pumped into an ultracentrifuge for centrifugal separation. The liquid phase flowing out is a solution containing "soy composite functional factors". The solid phase slurry retained after separation is low NSI soybean concentrated protein with a protein purity of ≥65% and an NSI value of ≤15% to 10%. The liquid phase is converted to other uses. (3) The solid phase "soy concentrated protein" after high-speed centrifugation separation in step (2) is used as a raw material, and its dry weight W is detected. The purity of the protein contained in the soybean concentrated protein is calculated by multiplying the dry weight W of the soybean concentrated protein by 65%; Take the raw wheat, remove impurities, peel and germinate, and determine the proportion of low NSI value soy protein concentrate and wheat according to the following general calculation formula: The ratio is between 2.6% and 3.6%. in W: dry weight of solid soy protein concentrate obtained by ethanol precipitation and high-speed centrifugation; W×65%: the amount of pure soy protein contained in dry weight soy protein concentrate; M: The weight of raw wheat after pre-treatment. The above parameters W, 65%, 2.6%-3.6% are all known numbers, and M can be calculated using the above formula. (4) According to the quantitative value obtained by the calculation result of step (3), the mixed raw materials of wheat and soybean protein concentrate are put into a high-shear mixing and emulsifying device, and then 3 to 5 times the dry weight of the raw materials are added with clean water to grind under water-soluble conditions. The mixed slurry of wheat, soybean protein concentrate and water is sucked from the bottom "normal pressure zone" of the "high-shear mixing and emulsifying device" into the negative pressure "rotor zone". After the mixed raw materials are sucked into the emulsifying device, they pass through the gap between the stator and the high-speed rotating rotor, and then sprayed out from the stator hole, subjected to the shearing action of severe mechanical and hydraulic forces, and the solid phase particles are crushed, so that the solid phase is fully and evenly "mixed and emulsified" in the liquid phase water. According to the commodity parameter requirements of the finished product, the particle size of the solid phase can be adjusted to 85 mesh (φ180μm) to 150 mesh (φ106μm) to achieve the processing goal of fully and evenly mixing, emulsifying and crushing all the soybean protein concentrate and the dehulled and degermed wheat raw materials. The grinding time is 1.5 to 2h. (5) The raw wheat and low NSI value soybean protein concentrate that have been crushed under water-soluble conditions in step (4) are uniformly mixed to a slurry with a concentration of 20% to 30% and pumped into a general spray drying tower. The amount of water added to the mixture is 3 to 5 times the weight of the mixed raw materials, that is, the concentration of the mixed raw materials is 17% to 25%, which is the appropriate concentration for spray drying. The mixture is spray dried under the conditions of an inlet air temperature of 160°C to 180°C, an exhaust air temperature of 70°C to 80°C, and a pressure of 6MPa to 10MPa. In the spray drying tower, the various solid phase mixed materials are subjected to instantaneous high temperature evaporation of water and residual ethanol, so that the water content is reduced to ≤13% and the ethanol content is 0, thereby obtaining water-milled flour that has the function of preventing cardiovascular diseases and retaining the flavor of wheat.

4. The method for producing water-milled flour having the function of preventing cardiovascular diseases and retaining wheat flavor according to claim 3, characterized in that: The particle size of "low-temperature soybean meal" crushed into coarse powder is 40-60 mesh.

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