43 results about "Gluten Proteins" patented technology

A WG-DNPs-stabilized Pickering emulsion and its application in β-carotene loading are disclosed. The emulsion is prepared by the following method: S1: Gluten protein and dextran form a covalent complex through Maillard reaction. The gluten protein complex is then prepared into a solution, and its pH is adjusted to neutral. The ionic strength of the solution is then adjusted to 15-25 mM using NaCl to obtain an intermediate solution. The intermediate solution is subjected to water bath heat treatment, ice bath cooling, and freeze drying sequentially to obtain WG-DNPs. S2: WG-DNPs are dispersed in distilled water to obtain a WG-DNPs dispersion. The WG-DNPs dispersion is mixed and homogenized with an oil phase to obtain the Pickering emulsion. This invention uses glycosylated gluten protein nanoparticles as a stabilizer for Pickering emulsions, giving the Pickering emulsions good thermal and storage stability. Furthermore, by loading β-carotene onto the Pickering emulsion stabilized by WG-DNPs, the bioavailability and digestive stability of β-carotene can be significantly improved, thus aiding in the human body's intake of β-carotene.

The invention discloses noodles capable of improving structural stability based on lotus seed powder, and belongs to the technical field of foods.The noodles are prepared from, by mass, 100 parts of wheat flour, 15-25 parts of lotus seed powder, 2-3 parts of edible salt, 0.05-0.2 part of compound phosphate, 0.05-0.2 part of stabilizer and 40-45 parts of purified water; after the noodles are cooked, the content of alpha-helixes in a gluten protein secondary structure of the noodles is not lower than 26.5%, and the ratio (1047 / 1022 cm <-1 >) of short-range order degree FTIR in starch of the noodles is not lower than 1.8; starch and gluten protein structures in the noodles are improved from a micro level through the lotus seed powder, the phenomena of starch retrogradation and gluten network degradation can be inhibited, the cooked noodles have a chewy taste on a macro level, and the cooked noodles can maintain a good taste after being refrigerated.

The invention discloses a high-emulsification-activity gluten protein based on irradiation modification and a preparation method thereof in the field of wheat protein processing, and the method comprises the following steps: dispersing wheat gluten protein in deionized water, stirring to form a uniform suspension, adjusting the pH value, carrying out enzymolysis treatment on the suspension by using alkaline protease, and drying to obtain the high-emulsification-activity gluten protein. Centrifugally drying to obtain primary protein powder; dissolving the protein primary powder in an irradiation solvent to obtain a protein dispersion liquid, and irradiating the protein dispersion liquid by using cobalt-60 gamma rays as an irradiation source in an intermittent manner; and taking the irradiated protein dispersion liquid, and performing centrifugal drying to obtain the high-emulsification active gluten protein. The method comprises the following steps: firstly, carrying out limited hydrolysis on gluten protein by using protease to generate a smaller peptide fragment, so that the irradiation efficiency and the emulsion stability are improved; by adopting an intermittent irradiation treatment mode, protein aggregation caused by heat effect can be reduced, the emulsifying effect is improved, and the stability and adhesive force of an adhesive can be improved when the emulsion is applied to the adhesive.

The invention provides extruded cooked noodles and a preparation method thereof, and belongs to the technical field of foods. The invention provides extruded cooked noodles which are prepared from the following raw materials in percentage by mass: 20-80% of wheat flour and 20-80% of cassava starch. According to the extruded cooked noodles provided by the invention, the wheat flour and the cassava starch are compounded, and under the synergistic effect of a good gel network and high amylopectin content of the cassava starch and a gluten protein network in the wheat flour, the prepared extruded cooked noodles are soft and smooth in mouth feel, and have very good tensile property and cooking quality; compared with common extruded cooked noodles, the texture characteristics of the noodles are obviously improved.

Disclosed are compositions for promoting the breakdown of gluten proteins. In some example embodiments, the composition comprises one or more of papain, bromelain, and actinidin. In some example embodiments, the composition comprises papain, bromelain, and actinidin. In some example embodiments, the ratio of papain to bromelain to actinidin is 1:2:3. In some example embodiments, the composition also comprises a digestive enzyme. In some example embodiments, the composition also comprises a probiotic.

According to the azolla filliculoidas protein bread and the preparation method thereof, the azolla filliculoidas protein is modified by adopting pH migration treatment and compound probiotic fermentation, the cross-linking capacity of the azolla filliculoidas protein and mucedin is improved, and peculiar smell is removed; the gluten network is strengthened by compounding the vital wheat gluten, the flaxseed gum and the chia seed powder; a rosemary extract, a vanilla extract and fructo-oligosaccharide are adopted to regulate flavor, and beta-carotene is adopted to regulate color; and performing secondary fermentation and low-temperature segmented baking. The protein content of the bread is greater than or equal to 12g / 100g, the hardness change is less than or equal to 30% after the bread is stored at room temperature for 14 days, and the elasticity retention rate is greater than or equal to 80%.

This invention discloses a fermentation control method for adjusting the gluten protein network structure, relating to the field of food processing technology. It aims to solve the problem of the difficulty in stably constructing an ideal gluten protein network structure using existing technologies. The method includes the following steps: S1, selecting high-gluten wheat flour with a protein content of 12%-15%, and mixing it with water at a ratio of 1:0.5-0.6 to form a dough; S2, placing the dough in a static magnetic field environment with an intensity of 0.5-1.0 mT for 15-30 minutes; S3, transferring the dough to an environment with a temperature of 28-30℃ and a relative humidity of 70%-75% for a first fermentation of 60-90 minutes; S4, after the first fermentation, gently folding the dough 3-5 times, and then letting it rest for 10-15 minutes; S5, placing the dough again in an environment with a temperature of 32-35℃ and a relative humidity of 75%-80% for a second fermentation of 30-45 minutes. This invention has the advantage of making the gluten network structure formed in the dough during fermentation more uniform and dense.

The invention discloses a method for improving processing quality of flour products by utilizing airflow crushing and grading rice bran components, and relates to the technical field of food processing. According to the method, a rice bran crude component (RBC) with reduced large-particle volume density, improved particle size distribution uniformity and the like is obtained through airflow crushing and grading treatment, and a flour processing quality experiment shows that compared with an untreated rice bran (RB) group, the RBC is added into bread raw materials, so that the flour property of flour and the rheological property of dough can be remarkably improved; meanwhile, a relatively good gluten protein network structure is kept, and the processing quality of the bread is remarkably improved. The method disclosed by the invention solves the problem that the quality of the bread is remarkably deteriorated due to addition of conventional rice bran into the bread, effectively expands the application range of the rice bran in the bread processing field, and provides a new way for high-value utilization of the rice bran.

The present invention relates to a ginkgo noodle production method, and belongs to the technical field of food processing, and the ginkgo noodle comprises the following raw materials by weight: 100 parts of high gluten wheat flour; 15-25 parts of ginkgo powder; 3-5 parts of coix seed gum; 1-2 parts of table salt; aiming at the problems that a gluten protein network structure is weakened, the processability is reduced, the noodles are easy to stick to equipment and break due to the addition of ginkgo powder in the existing ginkgo noodle making process, and the soup is turbid and the mouth feel is rough due to the dissolution of starch during boiling, the invention introduces the water chestnut and coix seed gum; the instant noodles are prepared from natural raw materials such as water caltrop powder and coix seed oil through gelatinization, emulsification, cross-linking reaction and spray drying, the water caltrop powder and the coix seed oil can enhance the gluten structure, improve the ductility and the flexibility of dough, improve the processing performance, reduce starch dissolution and reduce the turbidity of soup, so that the noodles are tough, chewy and smooth in mouth feel, reduce nutrient loss and improve the health-care value of products; the method is simple and effective, the quality is excellent, and the application prospect is wide.

The utility model discloses a preparation device of extruded tartary buckwheat noodle, including tartary buckwheat noodle box, still including fixed frame, the bottom fixed connection of tartary buckwheat noodle box has the fixed link, the rear end fixed connection of fixed link has fixed frame, the right -hand member of fixed frame is provided with flour groove, the left -hand member of fixed frame is provided with collection groove, and the left and right sides of fixed frame are fixedly connected with electric jar respectively, and the output of electric jar is fixedly connected with blade, and electric jar is used for driving blade to move left and right, and the inboard right -hand member position of fixed frame is fixedly connected with the spray head, the utility model discloses the flour even spraying in cutting area through powder spraying device, forms the protective layer on the blade and noodle surface, effectively prevents the adhesion of noodle notch and blade, and then the blower one will absorb the excess flour into collection groove, improves the notch sticky condition of tartary buckwheat noodle because of the lack of gluten protein and high temperature pasting, not only guarantees the neat and beautiful of cutting surface, but also improved production efficiency, and the circulation utilization of flour was realized simultaneously.

The application discloses a kind of nanofiber / wheat gluten protein foam composite medical dressings and preparation method thereof, and preparation method includes the following steps: wheat gluten protein powder, plasticizer and alkali are dispersed in water, polyvinyl alcohol is added after heating and shearing stirring, and the wheat gluten protein foam is obtained after freeze-drying;Sodium alginate, polyvinyl alcohol and carboxymethyl chitosan aqueous solution are mixed to obtain electrospinning solution;Calcium chloride aqueous solution is coated on the wheat gluten protein foam, and electrospinning is carried out using electrospinning solution, to obtain nanofiber / wheat gluten protein foam composite medical dressing.The application takes wheat gluten protein foam as base layer, and takes sodium alginate / polyvinyl alcohol / carboxymethyl chitosan nanofiber membrane as surface layer (wound contact layer) to prepare a kind of composite medical dressing, which has excellent liquid absorption rate, micro-nano porous structure on the wound contact surface, and can be biodegraded, to provide a new type of composite medical dressing for the nursing of chronic wound.

The invention discloses a near infrared spectrum on-line detection system for moisture and gluten content in wheat flour processing, and particularly relates to the technical field of grain processing quality detection, and the near infrared spectrum on-line detection system comprises a fluidization processing unit, a near infrared spectrum acquisition unit, a moisture content calculation unit, a gluten content calculation unit and a self-adaptive model updating unit. Uniform flour flow is formed through the venturi type refining device, stable spectrum is obtained through the double-light-path spectrum collecting unit, gluten protein characteristic peaks are innovatively recognized at the wave bands of 1480-1520 nm and 1580-1620 nm, moisture interference is eliminated in combination with a decoupling algorithm, the gluten content is directly calculated, a prediction model can be corrected online through the self-adaptive model updating unit, and the prediction accuracy is improved. The gluten content on-line direct detection problem is solved, high-precision and high-stability synchronous on-line detection of moisture and gluten is achieved, closed-loop quality control can be formed through linkage with a production line, and the production intelligent level is remarkably improved.

The present application provides a kind of gluten-free rice and sorghum bread and its preparation method, it is related to food processing technical field.The gluten-free rice and sorghum bread of the present application takes rice flour, sorghum flour as main raw material, by adding psyllium husk powder, xanthan gum and monoglyceride, the texture of bread is improved, to solve the problem of easy collapse, small specific volume, difficult to produce pore, fragile structure, lack of elasticity, poor taste due to rice flour, sorghum flour and other gluten-free protein cannot form gluten network, the bread made has the characteristics of golden skin, full shape, uniform pore section, delicate and soft taste, rich aroma and the like.

The utility model relates to the technical field of food processing equipment, and discloses wheat gluten protein extrusion type forming equipment which comprises a table top and table legs at the bottom of the table top, and further comprises a forming part arranged at the top of the table top, the forming part comprises an extrusion cylinder, and a first cavity and a second cavity are formed in the extrusion cylinder. The side, located on the first cavity body, of the extrusion cylinder and the side, located on the second cavity body, of the extrusion cylinder are each provided with an extrusion component, each extrusion component comprises an extrusion rod, the extrusion rods can move in the first cavity body and the second cavity body, and the first cavity body and the second cavity body are communicated with each other. Wheat dough in the first cavity and the second cavity in the forming part is extruded through the extruding part, protein in flour is converted into gluten protein, specifically, an extruding rod in the extruding part participates in extruding, the extruding rod reciprocates, the dough is extruded and deformed in the first cavity and the second cavity and moves back and forth, and the gluten protein is formed. Meanwhile, the dough in the extrusion cylinder is extruded by the two extrusion rods in turn, so that the efficiency of converting the dough into gluten is improved.

This invention discloses a gluten-free biscuit containing microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, belonging to the field of food processing technology. The gluten-free biscuit is made primarily from buckwheat flour, purple sweet potato flour, and microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, supplemented with xylitol, butter, egg liquid, etc. The modified dietary fiber forms a three-dimensional network structure in the dough, replacing gluten protein. The modified dietary fiber of this invention is obtained from buckwheat bran through microwave treatment and Aspergillus niger fermentation, exhibiting high water-holding capacity and glucose adsorption capacity. When combined with buckwheat flour and purple sweet potato flour, it can bind dispersed grain particles into a continuous, dense network structure, significantly improving the textural properties of the gluten-free biscuit (reduced hardness, increased cohesion and elasticity), while simultaneously delaying starch digestion and lowering the glycemic index. This invention provides a gluten-free biscuit option with excellent texture and low GI value for people with gluten allergies and celiac disease patients.

The invention relates to the technical field of food processing, and particularly discloses high-nutrition pineapple noodles and a preparation method thereof.The high-nutrition pineapple noodles comprise enzymolysis wheat flour, high-gluten wheat flour, modified pineapple residues, pineapple soluble dietary fiber dry powder and blended pineapple juice, the preparation method comprises the steps that S1, bromelain is used for conducting enzymolysis on the high-gluten wheat flour to obtain the enzymolysis wheat flour, and the enzymolysis wheat flour is used for conducting enzymolysis on the pineapple soluble dietary fiber dry powder; the method comprises the following steps: S1, squeezing fresh pineapples into juice, adding edible salt and dietary alkali, and blending, S3, synchronously extracting pineapple soluble dietary fibers from wet pineapple residues, and preparing modified pineapple residues, and S4, carrying out dry mixing on all solid raw materials, adding a pre-hydrated dietary fiber glue solution and blended pineapple juice, and carrying out dough kneading, dough standing, tabletting and slitting, and drying so as to obtain a finished product. The activity of bromelain is inhibited through the edible salt and the dietary alkali, and gluten protein is protected; the enzymolysis wheat flour provides small molecule peptides, the nutrition absorption efficiency is improved, the modified pineapple residues improve the processing performance of the dough, and finally the nutrition enhancement and the processing performance improvement of the product are achieved.

This invention provides a bread premix, pre-baked frozen dough, and staling-resistant bread, relating to the field of gluten-free bread technology. The bread premix provided by this invention includes gluten-free starch and a modifier, wherein the modifier includes modified plant protein, which is one of potato protein, pea protein, rice protein, gluten protein, and soy protein. By modifying the plant protein and adding it to the bread premix, this invention allows the modified plant protein to interact more effectively with the gluten-free starch during dough mixing and baking, constructing a continuous and stable network structure. This not only provides a supporting framework for the gluten-free bread but also optimizes the distribution and binding state of moisture within the bread, locking moisture within the network and effectively delaying moisture migration during storage. Simultaneously, it inhibits starch retrogradation and the rate of bread hardening, contributing to improved staling resistance of gluten-free bread.

The present invention provides a method for maintaining the quality of frozen dough. The method comprises the following steps: taking porous colloidal microspheres immobilized with yeast, adding water to swell them, and placing them in a refrigerator to stand; taking flour and salt, and evenly mixing them to prepare a powder; placing the powder in a dough cylinder, adding the swollen porous colloidal microspheres immobilized with yeast and water, and stirring until a gluten network is formed and the dough is uniform and free of raw flour; kneading the dough alternately on both sides to obtain a smooth and elastic dough; placing the smooth and elastic dough in a fresh-keeping bag, sealing it, and quickly freezing it in a refrigerator until the center temperature of the dough reaches -18°C, and then freezing it for future use. The present invention uses colloidal microspheres immobilized with yeast, which become porous after freeze-drying at a specific temperature and time. After rehydration and swelling, the pores open to form porous channels, which are then added to flour. During the freezing process of the dough, the free water therein is absorbed by the channels, thereby reducing the formation of ice crystals and preventing damage to the gluten protein network structure.

The invention discloses a method for preparing a nutritional base material with high antioxidant activity by taking wheat gluten protein powder as a raw material and application of the nutritional base material. According to the method, pancreatin with greatly improved protein yield and alkaline protease with greatly improved activity are selected to have a synergistic effect, the advantages of the pancreatin and the alkaline protease are fully played, the solid recovery rate, the protein recovery rate and the hydrolysis degree of wheat gluten protein enzymatic hydrolysate are improved, and a high-content and high-activity antioxidant peptide component is obtained; and through the Maillard reaction after ethanol purification, the antioxidant activity of the wheat gluten protein enzymatic hydrolysate is improved, and the preparation time of the peptide with high antioxidant activity is shortened. The method is simple and convenient in process operation, low in production cost, green, environment-friendly and high in raw material utilization rate, and the obtained nutritional base material has high antioxidant activity and high safety and is particularly suitable for high-value utilization of low-value resource wheat gluten protein powder.

The invention discloses a method for regulating and controlling heat-induced aggregation of gluten protein based on carboxymethyl chitosan. The method comprises the following steps: step 1, directionally preparing three kinds of carboxymethyl chitosan with different substitution sites; step 2, extracting high-purity gluten protein; step three, construction of a compound system of gluten protein and carboxymethyl chitosan; step 4, carrying out segmented heating treatment and freezing storage; 5, characterization detection and regulation and control effect screening; a TEMPO oxidation-assisted directional carboxymethylation technology is adopted to replace a traditional chemical grafting method, target sites are activated through oxidation pretreatment, non-target sites are shielded through acetylation, carboxymethyl chitosan with three different substitution sites is accurately prepared, and the technical problems that the substitution sites are fuzzy, the product purity is low and the regulation effect is unstable in a traditional method are solved; the structure-function relationship between the substitution site and the regulation effect of the gluten protein is defined, the regulation effect of the N, O-disubstituted carboxymethyl chitosan is optimal, and a specific regulation agent is provided for precise regulation of the gluten protein.

The invention provides a method for cultivating wheat suitable for processing cakes, which comprises the following steps of: hybridizing wheat materials deleted by different high-molecular-weight glutenin and wheat materials deleted by different alcohol-soluble proteins, carrying out molecular marker-assisted selection on offspring to obtain a series of new deletion bodies deleted by the high-molecular-weight glutenin and the alcohol-soluble proteins, and carrying out high-molecular-weight glutenin and alcohol-soluble protein co-deletion. Through cake processing quality determination, the gluten protein deletion body with excellent cake processing quality is screened out.

The application discloses a method for improving the protein content of sand-like wheat gluten, and belongs to the technical field of plant protein processing. The method first establishes a moisture gradient difference between the surface layer and the interior of the particles through one-time drying and static balance, and then performs annular airflow drying, so that the interior of the particles develops a micro-fissure network due to the thermal shrinkage difference between gluten and starch. Subsequently, the particles are subjected to multiple pressurization-holding-instantaneous pressure release cycle treatments under pressure changes, and the pressure difference between the gas inside and outside the fissures is used to selectively strip the loosened internal impurities. Finally, the impurities are separated through winnowing. The method is a physical treatment throughout, and can significantly improve the protein content of sand-like wheat gluten without substantially damaging the macroscopic morphology of the particles, and has the dual advantages of high product purity and good particle function.

The application discloses a kind of small ice wheat dough and gluten protein by enzyme modification, comprising the following steps: different adding amount Xyn, β-Glu small ice wheat dough preparation;Xyn, β-Glu and Xyn+β-Glu different adding amount on the texture determination of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu different adding amount on the determination and analysis of free thiol and disulfide bond of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the determination and analysis of thermal characteristics of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the determination and analysis of dynamic rheology and creep-recovery of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the influence analysis of small ice wheat gluten;Three kinds of different adding amount of enzyme all have significant difference (P<0.05) on the texture parameter of dough, the influence law of different adding amount of Xyn, β-Glu and Xyn+β-Glu on dough is basically identical, and hardness and chewiness present the trend of first falling and then rising with the increase of adding amount, wherein the hardness of 4mg / kg Xyn+40mg / kg β-Glu decreases most obviously, is 776.873±31.969g, and is reduced by 24.89% compared with small ice wheat dough without adding enzyme.

Crackers are provided that are low-gluten or free of gluten and contain a combination of pregelatinized starch, concentrate non-gluten protein, and native starches. Despite the absence or low levels of gluten, the crackers have taste, texture, and other properties similar to crackers made with wheat flour.

The invention discloses a method for detecting gluten allergen alcohol-soluble protein based on multiple molecularly imprinted polymer enrichment. The method comprises the following steps: sample enzymolysis, preparation of multiple molecularly imprinted polymers, and enrichment and purification of multiple target molecules. Performing LC-MS / MS (liquid chromatography-mass spectrometry / mass spectrometry) analysis, quantification and confirmation: respectively quantifying the three peptide fragments by using an external standard method until the concentration of any peptide fragment is gt; if the concentration is 1.0 mu g / kg, determining that the sample is gluten positive. According to the prepared multi-molecularly imprinted polymer, three peptide fragments serve as common templates, the multi-molecularly imprinted polymer capable of recognizing three structures at the same time is synthesized at a time, one-time synchronous enrichment of main gluten sensitizers is achieved, enzymolysis and multi-MISPE enrichment are converted into LC-MS / MS multi-target analysis, and the multi-molecular imprinted polymer has the advantages of being simple in preparation method, low in cost and good in application prospect. The excellent selective enrichment capacity of the multi-molecularly imprinted polymer is combined with the high specificity and high-sensitivity quantitative capacity of LC-MS / MS, and the problems of insufficient sensitivity and matrix interference of trace gluten protein detection in a complex matrix are solved.

The invention belongs to the technical field of food, and particularly relates to fungus-based protein meat as well as a preparation method and application thereof. The invention provides fungus-based protein meat, which is prepared from the following raw materials in parts by mass: 1 to 6 parts of edible fungus powder and 4 to 6 parts of gluten protein, the edible mushroom powder comprises pleurotus eryngii and / or cordyceps militaris powder. According to the present invention, the edible fungus powder is adopted as the raw material, and is mixed with the gluten protein according to a certain ratio, such that the obtained fungus-based protein meat has similar lightness with the cooked chicken breast and the cooked beef, has characteristics of good texture structure, high tissue degree, rich protein content, no cholesterol, containing cordyceps polysaccharide and other bioactive substances, and rich natural delicate flavor; the method can be used for preparing food, especially meat products.

This invention discloses a method for preparing prickly pear, walnut, and highland barley noodles, belonging to the field of food processing technology. The invention employs a combination of low-temperature pasteurization and instantaneous sterilization, preserving the active ingredients such as vitamin C and flavonoids in prickly pear while addressing the problem of easy oxidation and browning of prickly pear pulp, ensuring the product's color and nutritional stability. A twin-screw low-temperature extrusion system is used to mix wheat flour, prickly pear pulp, quail eggs, walnut pulp, and water in a specific ratio, and then extrudes the mixture under pressure. This allows the gluten network to fully cross-link with the fruit and vegetable pulp and egg components, forming a uniform and fine gluten structure, improving the smoothness and elasticity of the noodles. The dough undergoes primary and secondary maturation under specific temperature and humidity conditions for a certain time. By controlling the interaction between gluten proteins and starch, the breakage rate of the noodles during steaming and cooking is reduced, while simultaneously promoting the fusion of prickly pear organic acids and walnut aroma substances, optimizing the taste.

The invention belongs to the technical field of quality evaluation, and particularly relates to a vital wheat gluten production quality evaluation method based on machine learning. The method comprises the following steps: firstly, mixing flour and water in proportion to prepare dough, collecting visual images of wet gluten and a cleaning solution when the dough is cleaned, and extracting a core region of interest through image preprocessing, enhancement, morphological operation and differential screening; and calculating a wet gluten protein color index and starch particle dispersion based on the region, taking a minimum value of the two as a target function, and solving an optimal value by changing a ratio of flour to water. An improved cascade neural network model is constructed, an input layer fuses an optimal index, dispersion and production process parameters, a cascade structure is processed by a BP neural network and a convolutional neural network to predict quality, and the neural network parameters are determined by an improved firefly algorithm. According to the method, the problems of low efficiency, poor consistency and the like of traditional manual evaluation are solved, objective and accurate evaluation is realized, and the requirements of industrial production on quality control are met.

The utility model belongs to the technical field of wheat starch production equipment, and particularly relates to production equipment for improving wheat starch gluten, which comprises an outer cylinder, an inner cylinder movably mounted in the outer cylinder, a feed port fixedly connected to the top of the outer cylinder, a grinding component mounted in the feed port, a stirring component mounted in the inner cylinder, and a stirring component mounted in the stirring component. A driving assembly is mounted between the inner cylinder and the stirring assembly; the stirring assembly comprises a rotating disc and a spiral stirring rod, the rotating disc is movably installed at the bottom of the feeding port, the spiral stirring rod is fixedly connected to the bottom of the rotating disc, the spiral stirring rod is located in the inner cylinder, and the spiral stirring rod is attached to the inner wall of the inner cylinder. The grinding assembly comprises a conical feeding opening. According to the utility model, the wheat starch is finely ground through the grinding assembly, so that more gluten protein is released, and the gluten degree of the wheat starch is improved; then the wheat starch and the gluten fortifier in the inner cylinder are uniformly stirred through the stirring assembly, so that the wheat starch and the gluten fortifier are fully combined, and the gluten degree of the wheat starch is further improved.

The invention discloses a light-carbon water noodle and a preparation method thereof, and relates to the technical field of preparation of the light-carbon water noodle. A protein enhancer; a complex enzyme preparation; a flavor slow-release colloid; and auxiliary materials. According to the light-carbon water noodles and the preparation method thereof, through enzymolysis and low-temperature pre-gelatinization, obstruction of non-starch polysaccharide of coarse cereals to gluten is broken, excessive gelatinization of starch is controlled, and gluten protein is promoted to be fully crosslinked and the glycemic index is reduced through segmented variable-temperature fermentation and high-pressure treatment; the flavor slow-release compound colloid, namely the konjac glucomannan, the guar gum and the Arabic gum, retains the characteristic flavor of coarse cereals, and effectively solves the technical problems that the existing light-carbon water noodles are insufficient in gluten strength, high in GI value and easy to lose flavor.