88 results about "Wheat gluten" patented technology

The present invention discloses a natural composite flavor enhancer and a preparation method thereof, comprising the following steps: using an ultramicro grinder to crush rice wine lees and wheat gluten powder to obtain ultramicro wheat gluten powder and ultramicro rice wine lees powder; taking the ultramicro wheat gluten powder, sterile water, and protease, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the wheat gluten powder enzymatic hydrolysate, for standby; taking the wheat gluten powder enzymatic hydrolysate, ultramicro rice wine lees powder, and sterile water, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the composite enzymatic hydrolysate, for standby; taking the composite enzymatic hydrolysate, cysteine, xylose, glucose, granulated sugar, and salt, mixing them and carrying out a thermal reaction to obtain a reaction solution; and preparing the natural flavor enhancer by spray drying. The present invention utilizes the natural enzyme system in rice wine lees to synergistically enzymatically hydrolyze wheat gluten powder to promote the release of umami amino acids, and further strengthens the umami by using thermal reaction technology.

The invention discloses a method for efficiently trapping young tilapia mossambica. The method is mainly composed of specially-made baits and an improved ground cage. The bait is prepared from the following components: 20% of silkworm chrysalis meal, 20% of acete chinensis meal, 20% of earthworm powder, 12% of wheat germ powder, 11% of lamellar algae powder, 10% of snowflake powder, 5% of vital gluten and 2% of vanillin. The content of animal-derived protein in the bait is increased, so that strong fishy smell can be quickly diffused after the bait enters water; and the flaky algae powder, the snowflake powder and the wheat germ powder can form a suspended atomization belt around the bait, so that the bait is continuously peeled off, and the fish luring and retaining effects are better. The vanillin is added, so that the bait emits sweet milk fragrance, and surrounding tilapia mossambica can be effectively attracted. The following improvements are made on the ground cage: an anti-escape design is added; a bait bag is hung near the fish inlet; the space of a fish collecting area is expanded, so that the capturing efficiency is improved.

The invention belongs to the technical field of wheat molecular breeding, and particularly relates to an SNP (Single Nucleotide Polymorphism) site for identifying wheat processing quality and application of the SNP site. The nucleotide sequence of the SNP site is as shown in SEQ ID No. 1; the site belongs to an A or T nucleotide sequence polymorphic site; the processing quality of the AA genotype wheat variety containing the polymorphic site A is superior to that of the TT genotype wheat variety containing the polymorphic site T; the wheat processing quality refers to glutenin Glu content and tensile resistance BU. According to the application, the corresponding KASP molecular marker is further developed and designed on the basis of preliminarily determining the SNP sites closely associated with the wheat processing quality, so that a certain technical foundation can be laid for the cultivation of new varieties with different processed wheat qualities, and meanwhile, the breeding cycle of the new wheat varieties can be shortened, so that the technical practical value is relatively high.

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.

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.

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 invention belongs to the technical field of plant meat improvement, and particularly relates to a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. Comprising the following components: 40-60 parts of yeast protein, 40-45 parts of soybean protein isolate, 30-40 parts of wheat gluten protein, 1-2 parts of konjaku flour and 150-300 parts of water. The konjac glucomannan is added to enhance the fiber structure of the yeast protein-based plant meat, and the combination of parameters such as temperature during shearing and extrusion and a cooling mold with a special structure and an elliptical cross section are assisted, so that the fiber reinforcement of the multi-protein composite high-moisture extruded meat analogue is realized.

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 invention relates to the technical field of conveying augers, in particular to a conveying auger for wheat gluten processing, which comprises a casing for conveying, a spiral blade driven by a motor is arranged in the casing, and a feed port and a discharge port for feeding and discharging are respectively arranged at two ends of the casing. According to the conveying auger for wheat gluten processing, a temporary material storage cavity is automatically formed in the conveying process through periodic opening and closing actions of the turnover door. When the turnover door deflects downwards to open the through groove, the vital wheat gluten remaining in the machine shell naturally falls into the closed space formed by the soft film under the action of gravity. And then the turnover door is closed upwards and cooperates with the clamping plate to gradually extrude the soft film, and the collected powder is directionally conveyed to a discharging port through a special pipeline. By means of the design, seamless connection of conveying and cleaning is achieved, the conveyor is particularly suitable for conveying scenes of inclined or vertical installation, and it is ensured that no material accumulation dead angle exists in the machine shell.

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 present invention relates to a textured soy protein comprising rice flour, comprising 58-80 wt % of a soy protein as solids, 9-22 wt % of rice flour, 8-18 wt % of wheat gluten, and 1-5 wt % of an additive. When an extrusion process for producing the textured soy protein is carried out, the tissue structure of the soy protein is changed by the rice flour and the wheat gluten, and thus, a textured soy protein with a softer and more elastic texture can be produced.

The invention relates to the technical field related to microcapsules, in particular to a preparation method of a wheat alpha-glucosidase inhibitory peptide microcapsule, which comprises the following steps: by taking wheat vital gluten as a raw material, carrying out enzymolysis by alkaline protease to obtain alpha-glucosidase inhibitory peptide, and then carrying out enzymolysis by adopting a sodium alginate-chitosan composite wall material system to obtain the wheat alpha-glucosidase inhibitory peptide microcapsule. By optimizing key parameters such as the core-wall ratio of 1: 2.632, the calcium chloride concentration of 2.48% and the curing time of 31.83 min, the double-layer microcapsule with the pH response characteristic is prepared by an ionic gel method. The embedding rate of the prepared microcapsule reaches 78.26%, the 2-hour release rate in simulated gastric juice (pH 2.0) is smaller than or equal to 21.38%, the 4-hour accumulative release rate in simulated intestinal juice is larger than or equal to 84.98%, and stomach protection and intestinal targeted release of the active peptide are achieved; meanwhile, the peptide loss rate of the product under the storage condition of 4 DEG C is less than or equal to 11.13%, the loss rate in the environment with the pH value of 2.0 is only 12.72%, and the stability of the active peptide is remarkably improved. The obtained product can effectively protect the activity of the alpha-glucosidase inhibitory peptide and improve the bioavailability of the alpha-glucosidase inhibitory peptide, and a new scheme is provided for developing functional hypoglycemic food.

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 discloses an intestine-moistening and stomach-protecting wheat peptide and a preparation method and application thereof, belongs to the technical field of biological peptides, and particularly relates to a preparation method of the intestine-moistening and stomach-protecting wheat peptide, which comprises the following steps: pre-mixing wheat gluten protein with water to obtain a wheat gluten protein aqueous solution; dropwise adding a NaOH aqueous solution, centrifuging, and taking supernate; adding citric acid to adjust the pH value, standing, and taking a precipitate; dissolving the precipitate in water to obtain a protein solution, adding a compound enzyme preparation, carrying out enzymolysis to obtain a peptide solution, centrifuging, taking a supernatant to obtain a wheat peptide solution, adding mannitol, then adding glycine, and carrying out ultrafiltration and freeze drying to obtain wheat peptide; the compound enzyme preparation comprises ProteAX enzyme, Alcalase protease and EDTA (Ethylene Diamine Tetraacetic Acid). By adjusting the preparation method and matching with the special compound enzyme preparation prepared from ProteAX enzyme, Alcala enzyme protease and EDTA, the intestine moistening and stomach protecting effects of the prepared wheat peptide are improved.

The present invention relates to a culture medium composition for producing botulinum toxin, and more particularly, to a culture medium composition for culturing Clostridium species capable of producing botulinum toxin. The culture medium composition of the present invention comprises casein hydrolysate and at least one plant-derived proteose peptone selected from the group consisting of pea hydrolysate, cottonseed hydrolysate, and wheat gluten hydrolysate. When Clostridium botulinum is cultured using the culture medium according to the present invention containing plant-derived proteose peptone, casein hydrolysate, and minerals, the growth rate of the bacteria in the culture medium is higher than that in each of the currently used culture medium and the culture medium containing only plant-derived proteose peptone. In addition, when the culture medium of the present invention is used, it is possible to produce a high concentration of botulinum toxin by culturing the bacteria in a safe manner.

To provide a composition for promoting tight junction formation that promotes formation of tight junctions between epithelial tissue cells.SOLUTION: A composition for promoting tight junction formation for promoting formation of tight junctions between epithelial tissue cells, contains triterpenes and skim milk and / or wheat gluten, thereby solving the problem to be solved.SELECTED DRAWING: None

The invention discloses a method for preparing functional food with high gamma-aminobutyric acid content by fermenting glutenin bean sprout juice zymolyte and coix seeds through monascus. The method comprises the following steps: dissolving vital gluten in 65% ethanol according to a ratio of 1: 30, stirring and extracting at 35 DEG C for 2 hours, standing and separating precipitate and supernate, continuously extracting the precipitate with 65% ethanol, and centrifuging after extraction to obtain the precipitate, namely glutenin. Soaking the mung beans at 25-35 DEG C to germinate the mung beans, and juicing the mung beans when the mung beans grow to 5-10 cm; mixing the mung bean sprout juice and glutenin, performing enzymolysis reaction, drying and crushing. Mixing coix seeds and glutenin, and sterilizing to obtain a solid culture medium to be fermented; spores on the monascus purpureus slant culture medium are dissolved out with sterile water and inoculated to a solid culture medium, and the solid culture medium is placed in a constant-temperature incubator to be fermented after being evenly mixed. And drying the fermented culture medium at 60 DEG C until the weight is constant, and crushing. The content of gamma-aminobutyric acid in the food with high gamma-aminobutyric acid content is higher than 2.5 mg / g.

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 invention discloses a vital gluten-based functional food helpful for maintaining the healthy level of blood sugar and a preparation method thereof, and relates to the technical field of biology. The vital wheat gluten-based functional food comprises the following raw material components in parts by weight: 18-22 parts of wheat vital wheat gluten peptide, 8-12 parts of whey protein powder, 4-6 parts of pumpkin powder, 4-6 parts of Chinese yam powder, 2-4 parts of celery powder and 0.4-0.6 part of barley polypeptide. The barley polypeptide is DM-1 polypeptide and / or DM-2 polypeptide; the amino acid sequence of the DM-1 polypeptide is as shown in SEQ ID NO. 1; the amino acid sequence of the DM-2 polypeptide is as shown in SEQ ID NO. 2. According to the invention, specific polypeptides and natural plant components are innovatively combined, so that the functional food for blood glucose management with scientific basis and practical application value is successfully developed, and the functional food has important practical application value.

A wheat gluten plant-based salad dressing and its preparation method. The wheat gluten is added to an aqueous vinegar solution and stirred to disperse, and then homogenized and emulsified with edible vegetable oil to obtain the wheat gluten plant-based salad dressing. The method of the present invention has a simple process and provides a new direction for the utilization of wheat gluten. The salad dressing prepared by the present invention has a tissue state, aroma, taste and texture similar to those of mayonnaise prepared with egg yolks, and has the advantages of "zero cholesterol", "pure plant-based" and "clean label", and has good application prospects in the field of healthy foods.

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 relates to the technical field of active peptides, and discloses a preparation method of wheat peptides capable of enhancing immunity, which comprises the following steps: pretreatment: adding wheat vital gluten into deionized water, and violently stirring to form a suspension A; high hydrostatic pressure depolymerization treatment: putting the suspension A in a polyethylene bag, immersing the polyethylene bag in an ultrahigh pressure liquid medium, applying hydrostatic pressure at normal temperature, and then instantaneously releasing the pressure to 0 MPa to enable protein molecules to generate an oscillation depolymerization effect to obtain a suspension B; centrifuging the suspension B, and taking supernate for later use; performing enzymolysis: performing enzymolysis on the supernate by using papain and alkaline protease, performing enzyme deactivation after the enzymolysis is completed, and performing centrifugation to obtain enzymatic hydrolysate; decoloring and debitterizing; purifying and concentrating; and performing spray drying to obtain wheat peptide powder. According to the method disclosed by the invention, the structure of a protein molecule is opened and more restriction enzyme cutting sites are exposed through high hydrostatic pressure depolymerization treatment under a normal temperature condition under the condition that the activity of protein is not influenced, so that the subsequent enzymolysis efficiency is greatly improved, and the yield of the wheat peptide 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 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.

The invention belongs to the technical field of pomfret breeding, and particularly relates to wet compound feed for breeding juvenile pomfret and a preparation method, a feeding method and a device of the wet compound feed. The wet compound feed for breeding the juvenile pomfret is obtained by mixing powdery feed for the juvenile pomfret and water according to the mass ratio of 1: (1.2-1.5). The powdery feed for the juvenile pomfret is prepared from the following raw materials in parts by weight: 40-50 parts of white fish meal, 8-11 parts of mussel meat powder, 3-6 parts of enzymolysis squid paste, 6-9 parts of yolk powder, 4-8 parts of wheat protein powder, 10-17 parts of puffed corn flour, 4-7 parts of anchovy oil, 2-5 parts of schizochytrium limacinum powder, 0.4-1.0 part of a compound adhesive, 0.2-0.5 part of a compound enzyme preparation and 0.2-0.5 part of a compound microecological preparation. The feed is prepared from the following raw materials in parts by weight: 1.0-2.5 parts of a macroelement premix, 0.8-1.5 parts of a microelement premix and 0.4-1.0 part of a vitamin premix. The feed provided by the invention can solve the problems of low feeding rate, low survival rate and slow growth speed of the existing feed for feeding the pomfret in the prior art.

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.​​​​