39 results about "Wheat gluten" patented technology

This invention relates to a textured soy protein containing rice flour, comprising 58-80% by weight of soy protein, 9-22% by weight of rice flour, 8-18% by weight of wheat gluten, and 1-5% by weight of additives as solids. During the extrusion process for producing the textured soy protein, the texture of the soy protein is altered by the rice flour and wheat gluten, making it possible to produce a textured soy protein with a softer and more elastic texture.

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

1. Name of the product in this design: Packaging Box (Wheat Bran Tart). 2. Purpose of this design: For use in packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The present invention relates to a process for the production of a legume based instant fried noodle. In particularly the invention relates to a process for the production of a legume based instant fried noodle using sprouted legume flour, cereal flour, and wheat gluten.

The invention discloses a preparation method for relieving cracks and white edges of quick-frozen dumpling wrappers based on vital wheat gluten antifreeze protein, and relates to the technical field of wheat deep processing, and the preparation method comprises the following steps: preparing GAFP; determining free amino acids; observing an ice crystal structure; carrying out hydrophilic analysis; making dumpling wrappers, and performing freeze thawing treatment; analyzing the influence of GAFP on the moisture content of the dumpling wrappers; the antifreeze protein and the antifreeze polypeptide are prepared by taking wheat processing byproduct vital gluten as a raw material and adopting an enzyme method, so that the antifreeze protein and the antifreeze polypeptide have a protection effect on quick-frozen dumpling wrappers in a freezing and thawing period, a theoretical basis is provided for developing wheat source functional protein products, high-valued application of wheat processing byproducts is promoted, a wheat industrial chain is prolonged, and the antifreeze protein has important economic and social significance and has a good application prospect. The anti-freezing protein and the anti-freezing polypeptide GAFP are prepared from wheat processing by-product vital wheat gluten as a raw material by adopting an enzyme method, and the anti-freezing protein and the anti-freezing polypeptide GAFP have a protection effect on quick-frozen dumpling wrappers in a freezing and thawing period, so that the cracking and white edge prevention effects of the quick-frozen dumplings are improved, and the mouth feel of consumers is achieved.

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine composition for protecting gastric mucosa and a preparation method thereof. Comprising 10-12 parts of poria cocos, 8-10 parts of pericarpium citri reticulatae, 2-4 parts of scorched hawthorn fruit, 2-4 parts of hypericum perforatum, 2-4 parts of fried medicated leaven, 5-8 parts of sweet-scented osmanthus, 2-4 parts of amomum cardamomum, 0-20 parts of rhizoma bletillae, 0-15 parts of cuttlebone, 0-15 parts of astragalus membranaceus, 0-15 parts of hairyvein agrimony, 0-6 parts of pseudo-ginseng, 0-12 parts of dandelion, 0-5 parts of dried ginger, 0-9 parts of smoked plum and 0-8 parts of liquorice. The comprehensiveness and the safety of the formula are ensured. The traditional Chinese medicine composition for protecting the gastric mucosa, provided by the invention, ensures the comprehensiveness and safety of the formula from the aspects of enhancing the curative effect, adapting to the syndrome type, avoiding side effects and the like through the synergistic effect of various medicinal materials, and is suitable for preventing and repairing gastric mucosa lesion.

The objective is to provide a novel type of dried wheat gluten and a method for producing the same that does not impair the flavor and / or color of the ingredients. [Solution] The present invention provides a method for producing denfu, the method comprising: (1) a heating step of steaming and baking ingredients to obtain cooked ingredients; (2) a drying step of drying the cooked ingredients to obtain dried ingredients; and (3) a decomposition step of decomposing the dried ingredients to obtain denfu. The present invention also provides denfu produced by the method of the present invention.

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 relates to the technical field of food production, in particular to an automatic wheat gluten production system and a production method thereof.The production method comprises the following steps that wheat flour and water are put into a box; the main shaft rotates to drive the spiral blade to rotate, wheat flour is stirred into dough, and the dough gathers into a working cavity in the box body; acquiring the working state of the part, close to the working cavity, of the spiral blade; judging whether the current working state of the helical blade needs to adjust the volume of the working cavity and the spindle speed; when the volume of the working cavity and the rotating speed of the spindle need to be adjusted, the volume of the working cavity in the box and the rotating speed of the spindle are adjusted based on parts, close to the working cavity, of the spiral blades. According to the application, the volume of the area where the dough is located and the output power of the motor are adjusted in real time by implementing a mode of obtaining the working state of the spiral blade, and the stirring intensity is controlled based on the state of the dough, so that the denaturation probability of glutenin and gliadin during production is effectively reduced, and the product quality is improved.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The utility model discloses a drying machine for producing high-activity vital wheat gluten, which comprises a box body, a drying assembly is arranged in the box body, the drying assembly comprises a spray pipe, the bottom of the spray pipe is sleeved with a spray head, a heating cavity is arranged in the box body, the top of the spray pipe is inserted into the heating cavity, and the spray pipe is arranged in the heating cavity. A square groove is formed in one side of the heating cavity, a fan is connected to the inner wall of the square groove through bolts, a power supply plate is arranged on the inner wall of the heating cavity, a heating wire is inserted into one end of the power supply plate, a fan is arranged on the inner wall of the heating cavity, and a third motor is inserted into a rotating shaft of the fan. According to the drying machine for producing the high-activity vital gluten, the applicability of drying the vital gluten with various temperature requirements is good through the drying assembly, and then the quality of the treated vital gluten is well kept through the stirring assembly.

The present disclosure relates to the technical field of food fermentation, and provides a fermenting agent and application of the fermenting agent in preparation of steamed wheat noodles, wherein the fermenting agent comprises an enzyme preparation and a bacterial preparation; the enzyme preparation comprises xylanase and glucose oxidase; and the bacterial preparation comprises Lactobacillus plantarum (Lactobacillus plantarum, Lactobacillus plantarum ) and Pichia fermentans (Pichia fermentans, Pichia fermentans ). The present disclosure further provides a steamed wheat noodle and a preparation method thereof; wherein the raw materials of the steamed wheat noodle comprise steamed wheat flour, vital wheat gluten and the fermenting agent; and the preparation method comprises the following steps: mixing the steamed wheat flour, the vital wheat gluten, the xylanase and the glucose oxidase, and performing pre-doughing to obtain a mixed powder; mixing the Lactobacillus plantarum and the Pichia fermentans with warm water to obtain a bacterial solution; mixing the bacterial solution with the mixed powder, and performing re-doughing, fermentation, calendering and drying to obtain the steamed wheat noodle. The present disclosure can improve the texture characteristics and sensory evaluation of the steamed wheat noodle, improve the quality of the steamed wheat noodle, and prolong the shelf life of the steamed wheat noodle.​​​​

A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180° F. to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.

The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten protein, a method for producing same and the use thereof.

This invention belongs to the field of nitrification inhibitor technology, specifically disclosing a composite formulation for improving the stability of nitrification inhibitors, its preparation method, and its application. The preparation method includes the following steps: adding wheat gluten powder to water, then adding transglutaminase for enzymatic hydrolysis, followed by enzyme inactivation and sterilization to obtain an enzymatic hydrolysate; inoculating the enzymatic hydrolysate with a microbial agent for fermentation, filtering and freeze-drying the fermentation broth to obtain pretreated wheat gluten powder; adding the pretreated wheat gluten powder to a nitrification inhibitor solution, then adding *Ficus pumila* fruit extract and modified diatomaceous earth, dispersing evenly, and spray-drying to obtain the final product. The composite formulation prepared by this invention can significantly improve the stability of nitrification inhibitors, reduce the loss of nitrification inhibitors during fertilizer production and application to soil, and expand the application range of nitrification inhibitors in fertilizers.

The objective is to provide a novel type of dried wheat gluten and a method for producing the same that does not impair the flavor and / or color of the ingredients. [Solution] The present invention provides a method for producing denfu, the method comprising: (1) a heating step of steaming and baking ingredients to obtain cooked ingredients; (2) a drying step of drying the cooked ingredients to obtain dried ingredients; and (3) a decomposition step of decomposing the dried ingredients to obtain denfu. The present invention also provides denfu produced by the method of the present invention.

The application discloses a low GI acid dough added with gluten and application thereof in whole green barley bread, and the acid dough is obtained by inoculating plant lactobacillus to ferment green barley powder added with exogenous gluten as a fermentation matrix, and the starch digestion characteristics, structure characteristics and starch-protein interaction in the microstructure of the acid dough are researched, and the results show that the acid dough has good digestion characteristics. The acid dough is applied to the preparation of the whole green barley bread, and the obtained green barley bread has good taste, excellent specific volume and porosity, and lower GI value, so that the acid dough has excellent development potential as a baking product ingredient in practical application.

This invention discloses a compound feed for juvenile leopard-gill sea bass and its preparation method, belonging to the field of aquatic feed technology. It comprises the following components by weight percentage: 50-70% red fish meal, 3-10% wheat gluten, 10-20% wheat flour, 0.5-1.5% yeast, 1-5% fish oil, 1-5% soybean oil, 0.5-3% soybean lecithin, sea buckthorn flavonoids, and neutral protease, etc. This invention creatively combines neutral protease with sea buckthorn flavonoids, achieving a synergistic effect of promoting digestion and regulating physiological functions. The synergistic effect of these two components promotes rapid growth of the leopard-gill sea bass while effectively enhancing its overall health and stress resistance.

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 invention discloses a preparation method of wheat gluten protein peptide with low bitterness and high XOD inhibitory activity, which comprises the following steps: by taking wet gluten as a raw material, sequentially carrying out enzymolysis by adopting alpha-amylase and glucamylase to remove starch, then carrying out high-activity enzymolysis on the washed enzymatic hydrolysate by utilizing trypsin, and adding flavourzyme to further regulate and control flavor, so as to obtain the wheat gluten protein peptide with low bitterness and high XOD inhibitory activity. And finally, adjusting the pH value of the enzymatic hydrolysate to high alkalinity, and reducing the aggregation of insoluble peptide aggregates in combination with ice-bath ultrasound. The technical problem that low bitterness and XOD inhibitory activity in wheat gluten protein enzymolysis products are difficult to consider at the same time is successfully solved, the proportion of active peptide fragments with the molecular weight smaller than 500 Da in the prepared wheat peptide is larger than 45%, the xanthine oxidase inhibitory activity is larger than 90%, and the bitterness value is lower than 3.5. The enzymolysis effect is greatly improved, the energy consumption is saved, the production cost is reduced, the product profit is improved, and the method can be widely applied to development of uric acid reducing functional food, health care products or medicines.

The invention discloses a preparation and preservation method of lactic acid bacteria liquid, lactic acid bacteria fermented caramel treats and a preparation method of the caramel treats, and belongs to the technical field of food. The method aims at solving the problems that traditional caramel treats are high in sugar and oil, chemical bulking agents are used, digestion is difficult and the like in the prior art, and the problems that a traditional lactic acid bacteria expanding culture method is low in viable bacterium yield, unstable in strain activity, short in preservation time and the like are solved. The preparation method of the lactic acid bacteria fermented caramel treats mainly comprises the following steps: performing primary fermentation on the flour, the prebiotic dietary fibers and the lactic acid bacteria liquid; mixing vital wheat gluten, egg liquid, salt and yeast into the primary fermented dough, and performing secondary fermentation; boiling a high-sweetness zero-calorie sweetening agent and water into syrup; scattering the noodles subjected to secondary fermentation into vegetable oil, and frying to obtain fruit strips; and uniformly mixing the boiled syrup with the fried fruit strips, compacting and cooling to obtain the lactic acid bacteria caramel treats. The method is suitable for preparing the caramel treats, and healthy and delicious caramel treats can be produced.

The application provides a method for preparing functional peptides by using ginger extract and wheat gluten powder and application, and the ginger extract is prepared by using a phosphate buffer solution containing Cys, the obtained ginger extract has high ginger protease enzyme activity, and the enzyme hydrolysis reaction is carried out under the control of the ginger extract and the wheat gluten powder, so that the high-efficiency preparation of wheat functional peptides with DPP-IV inhibitory activity and antioxidant property can be realized.

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.

A foamable oral care composition, comprising a protein foaming agent and a foam synergist. The protein foaming agent is one of, or a combination of more than one of, isolated soy protein, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and vital wheat gluten. The foam synergist is one of, or a combination of more than one of, karaya gum, Abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, sterculia gum, cassia seed gum, tara gum, linseed gum, sodium alginate, tragacanth gum, welan gum, Artemisia desertorum gum, Gleditsia sinensis Lam. gum, xanthan gum, and sesbania gum. The oral care composition can increase the foaming amount of toothpaste, can achieve the foaming amount of toothpaste using chemical surfactants on the market, and can fully meet consumers' needs for toothpaste foam.

A plant-based cooked meat imitation product is prepared by hydrating non-glutelin vegetable proteins, then mixing a plant-based oil and hydrocolloid, active wheat glutelin, and edible acid to form a plant-based dough, forming the plant-based dough into dough segments and cooking to an internal temperature of at least about 180 DEG F, to form a plant-based cooked meat-like product. By selecting specific ingredients in an effective ratio and mixing these ingredients in a specific order, a plant-based cooked meat-like product having an excellent appearance and texture can be prepared.

The present invention relates to a method for manufacturing a basil tomato chicken breast bar and a basil tomato chicken breast bar manufactured by the said method, characterized by comprising the steps of: preparing a chicken breast mixture by mixing plant tissue protein hydrate, chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, basil tomato sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; filling a casing with the prepared chicken breast mixture, heat treating, and cooling; and inserting a stick into the cooled chicken breast mixture.

This invention belongs to the field of food technology, specifically relating to a method for preparing textured protein using TG enzyme-modified peanut protein and gluten powder. The method includes: mixing peanut protein powder and gluten powder with water, then adding TG enzyme, inactivating the enzyme after reaction, and freeze-drying to obtain freeze-dried protein powder. The obtained freeze-dried protein powder is then subjected to high-moisture extrusion to obtain textured protein. The high-moisture textured protein produced using this method has significantly improved texture; the textured protein has a smooth surface, rich internal fibrous structure, and good fiber-forming properties. This invention improves the fiber content of textured protein made from peanut protein, broadening the application range of peanut protein.