CN101361531A - Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure - Google Patents
Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure Download PDFInfo
- Publication number
- CN101361531A CN101361531A CNA2008101959231A CN200810195923A CN101361531A CN 101361531 A CN101361531 A CN 101361531A CN A2008101959231 A CNA2008101959231 A CN A2008101959231A CN 200810195923 A CN200810195923 A CN 200810195923A CN 101361531 A CN101361531 A CN 101361531A
- Authority
- CN
- China
- Prior art keywords
- gluten
- super
- wheat gluten
- flour
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
A method for adopting a super-high pressure to process wheat gluten so as to prepare a novel flour fortifier includes the following steps: firstly, 0.35 to 0.45mol/L salt solution is mixed with wheat gluten for stirring and washing for 10 to 15min and then the wheat gluten is separated from the salt solution through centrifugation; then the washed wheat gluten is dried under the temperature which is less than or equal to 45 DEG C to lead the water content to be 10 to 15 percent (mass percentage); and finally, the dried wheat gluten is processed under a super-high pressure of 350 to 450MPa and the temperature of 20 to 30 DEG C for 10 to 15 min so as to obtain the modified gluten. The method has simple process and convenient operation and can conserve energy and avoid contamination. The fortifying effect of the super-pressure modified wheat gluten is better than that of the common wheat gluten without super-pressure modification as the FQN of flour with 3 percent of super-pressure modified wheat gluten is 129 and the stabilization time is 8.8 min but the FQN of flour with 3 percent of common wheat gluten without super-pressure modification is 115 and the stabilization time is 8.1min.
Description
One, technical field
The present invention relates to a kind of preparation method of food additives, particularly a kind of method of utilizing superhigh pressure technique processing Gluten to prepare the novel flour gluten fortifier.
Two, background technology
Wheat is one of China's three big staple food crops, and sown area, output all occupy the No. 1 in the world throughout the year.But owing to be subjected to multiple factor affecting such as wheat breed, regional climate, muscle muscle on the high side, strong and weak muscle are on the low side in China's wheat breed, wheat quality is difficult to satisfy current flour-made food processing request, and wheat quality is improved becomes the problem that China's wheat planting and secondary industry one needs solve.Adding the flour gluten fortifier in flour is the main method of dealing with problems.
The flour gluten fortifier is that a class is added the food additives that can significantly improve flour farinograph property and tensile properties in the flour to, its mechanism of action is that "-SH " base in the gluten protein molecule is oxidized to "-S-S-" key, disulfide bond can make greater protein matter molecule be combined into the spongy network structure skeleton of big molecule, particles such as starch, fat, carbohydrate are filled out therein in the flour, thereby strengthen dough elasticity, toughness, hold gas.Correctly, rationally use the flour gluten fortifier can effectively improve flower characters, enlarge flour, increase considerably the economic value added of wheat resource in the Application in Food Industry scope.
According to the character and the source of gluten fortifier, generally it is divided into four big classes such as oxidants, emulsifying agent class, enzyme preparation class, natural materials, kind has nearly hundred kinds more than, as common having:
(a) oxidants: ascorbic acid, azo first phthalein amine, Ammonium Persulfate 98.5, chlorine dioxide, chlorine, phosphate, calper calcium peroxide, potassium bromate etc.
(b) emulsifying agent class: the stearic phthalein sodium lactate of ionic emulsifying agent, stearic phthalein calcium lactate, two second phthalein tartaric acid list are sweet cruel etc.
(c) enzyme preparation class: glucose oxidase, pentosanase (fungi zytase), fungal amylase, lipase, fungal lipase, hemicellulase, mixed enzyme (fungi α-amylase+fungi zytase; Fungal amylase+hemicellulase) etc.
(d) natural materials: wild husky punt-pole seed, active soybean flour (lipoxygenase), Gluten etc.
Though gluten fortifier is of a great variety, certain deficiency is arranged separately, using as the potassium bromate of: oxidants that the back is residual can be carcinogenic, and the gluten fortifier of partial oxidation agent class also can oxidation destroys the nutritional labeling in the flour; It is generally limited that the gluten fortifier of emulsifying agent class increases the muscle effect; The gluten fortifier of enzyme preparation class uses extensively, but causes problems such as cost is higher owing to selectivity needs compound use by force; The gluten fortifier resource of natural materials class is extensive, safe in utilization, but the exploitation degree of depth is not enough, and kind very little.
Gluten is commonly called as the active face strength flour, is to be the high protein polymer that raw material adopts physical means such as washing, separation, drying to obtain with the wheat, form by several amino acids, and be nutritious plant protein resource.In flour industry, Gluten is added in the flour of biceps differences such as middle muscle, weak muscle, can produce tailored flours such as bread flour, dumpling flour, instant flour, noodle flour.
Compare with other flour gluten fortifiers, Gluten is a kind of gluten fortifier of pure natural, has advantages such as nutrition, safety.But increase muscle effect instability in actual applications, be prone to dough during interpolation and harden, influence problems such as product mouthfeel.In addition, utilize the noodles of the special flour for needles production of adding Gluten when boiling, to be prone to paste soup phenomenon.Therefore, how on the basis of the original advantage of performance Gluten it to be carried out modification, the more good novel Gluten gluten fortifier of exploitation quality is of great practical significance.
Three, summary of the invention
The present invention is directed to the defective of natural class gluten fortifier Gluten, be intended to increase the muscle effect by modification to improve it, technical problem to be solved is to select method of modifying.
Modification to the flour gluten fortifier has the whole bag of tricks such as grade chemistry and physics, and the present invention selects the ultra high pressure treatment technology of physics to carry out modification.Food ultra high pressure treatment technology be meant certain quiet high pressure (100-1000MPa) and-food material is handled appropriate time under the fixed temperature, non-covalent bond in the food composition (hydrogen bond, ionic bond and hydrophobic bond etc.) thus or destroy or form the change that realizes physical properties of food.
The alleged super-pressure processing Gluten of the present invention prepares the method for novel flour gluten fortifier, its essence is the method for Gluten being carried out modification.
Originally improving one's methods with commercially available Gluten is raw material, comprise washing, separate, drying and modification, described washing is exactly a Gluten with sodium chloride (NaCl) the solution agitator treating of 0.35-0.45mol/l concentration to remove starch wherein, impurity albumen etc., centrifugation behind washing 10-15min, Gluten after the dry washing, for preventing protein denaturation, should select to be dried under ℃ condition of temperature≤45 moisture content 10%～15% (mass percent, down together), described modification is exactly that dried Gluten is at pressure 350-450MPa, handle 10-15min under 20-40 ℃ of conditions of temperature and obtain modified wheat gluten.
The present invention has advantage and actively technology:
1, simple, easy to operate, energy savings of the super-pressure of Gluten processing treatment process and nothing " three wastes " are polluted.
2, super-pressure is processing modified is a kind of physical means, and it is different from the chemical modification means, makes the Gluten of modification safer than other gluten fortifiers.Because Gluten has improved the content and the purity of albumen after washing, when increasing muscle, can also play the effect of condensed food nutrition.
3, compare with super-pressure modified wheat gluten not, in addition was 1.0%～3.0% scope, the super-pressure modified wheat gluten was that the noodles of gluten fortifier stretch and brew characteristics obviously is better than the not Gluten of super-pressure modification.And at addition is 3.0% o'clock, compares with adding not the flour of super-pressure modified wheat gluten, adds the flour opaque index of super-pressure modified wheat gluten and brings up to 129 by 115, and be increased to 8.8min by 8.1min stabilization time.
4, during Kai Fa super-pressure modified wheat gluten gluten fortifier can significantly improve, the Self-raising flour quality, this is to enlarging the range of application and the economic benefit of China's wheat resource, it is significant to improve people's living standard.Simultaneously, the kind of China's flour gluten fortifier has also been enriched in the exploitation of super-pressure modified wheat gluten gluten fortifier.
Four, the specific embodiment
Now the Gluten with commercially available protein content 70-75% is an example, and non-limiting examples is described below:
Get Gluten 10kg and drop in the washing still, add 0.4mol/L saline solution 20kg, agitator treating 10min, centrifugation, the Gluten after obtaining washing; Gluten after the washing is dried to about moisture content to 12% under 40 ℃ with vacuum drier; Dried Gluten is dropped in the super-pressure still, handle 10min under 400MPa, 25 ℃ of conditions, release, discharging, pulverize, sieve (sieve aperture 0.2mm) pack, room temperature storage.
Claims (4)
1, a kind of super-pressure processing Gluten prepares the method for novel flour gluten fortifier, with the Gluten is raw material, comprise washing, separation, drying and modification, it is characterized in that: separate the Gluten after obtaining washing after at first using concentration 0.35-0.45mol/L common salt aqueous solution agitator treating Gluten 10-15min; Secondly the Gluten after the washing is dried to moisture content 10%～15% in temperature≤45 a ℃ condition; At last dried Gluten is handled 10-15min under pressure 350-450MPa, 20-30 ℃ of conditions of temperature and obtain modified wheat gluten.
2, method of modifying according to claim 1 is characterized in that: with concentration 0.4mol/L common salt aqueous solution agitator treating Gluten 10min.
3, method of modifying according to claim 1 and 2 is characterized in that: the Gluten after the washing is dried to moisture content 10%～15% under 40 ℃.
4, according to the described method of modifying of claim 1, it is characterized in that: dried Gluten was handled 10 minutes under 400MPa, 25 ℃ of conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101959231A CN101361531A (en) | 2008-09-05 | 2008-09-05 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101959231A CN101361531A (en) | 2008-09-05 | 2008-09-05 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101361531A true CN101361531A (en) | 2009-02-11 |
Family
ID=40388288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101959231A Pending CN101361531A (en) | 2008-09-05 | 2008-09-05 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101361531A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
| CN106071781A (en) * | 2016-06-17 | 2016-11-09 | 江南大学 | Noodles and preparation method thereof are cooked in the controlled extruding of a kind of degree of orientation quickly |
| CN106722075A (en) * | 2016-12-02 | 2017-05-31 | 吉林农业大学 | A kind of preparation method of high dietary-fiber steamed bun |
| CN109006918A (en) * | 2018-08-20 | 2018-12-18 | 淮南市春风粮油食品有限公司 | A kind of calcium iron fortified type cake premixed powder and its processing method |
| CN109874971A (en) * | 2019-03-25 | 2019-06-14 | 安徽到家营养食品有限公司 | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel |
| CN109997953A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in noodles |
| CN109997952A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in steamed bun |
| CN109997951A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | The method of response phase method optimization modified by ultra high pressure Gluten solubility |
| CN110024825A (en) * | 2019-04-22 | 2019-07-19 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in bread |
-
2008
- 2008-09-05 CN CNA2008101959231A patent/CN101361531A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
| CN105520052B (en) * | 2015-12-31 | 2020-02-21 | 江苏大学 | Production method of staple food fine dried noodles for diabetes people |
| CN105725063B (en) * | 2015-12-31 | 2019-12-03 | 江苏大学 | A kind of baby child's Flour product diatery supplement production method rich in wheat germ |
| CN106071781B (en) * | 2016-06-17 | 2019-08-16 | 江南大学 | Noodles and preparation method thereof are cooked in a kind of extruding that the degree of orientation is controllable quickly |
| CN106071781A (en) * | 2016-06-17 | 2016-11-09 | 江南大学 | Noodles and preparation method thereof are cooked in the controlled extruding of a kind of degree of orientation quickly |
| CN106722075A (en) * | 2016-12-02 | 2017-05-31 | 吉林农业大学 | A kind of preparation method of high dietary-fiber steamed bun |
| CN109006918A (en) * | 2018-08-20 | 2018-12-18 | 淮南市春风粮油食品有限公司 | A kind of calcium iron fortified type cake premixed powder and its processing method |
| CN109874971A (en) * | 2019-03-25 | 2019-06-14 | 安徽到家营养食品有限公司 | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel |
| CN110024825A (en) * | 2019-04-22 | 2019-07-19 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in bread |
| CN109997951A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | The method of response phase method optimization modified by ultra high pressure Gluten solubility |
| CN109997952A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in steamed bun |
| CN109997953A (en) * | 2019-04-22 | 2019-07-12 | 河南工业大学 | Application of the modified by ultra high pressure Gluten in noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101361531A (en) | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure | |
| CN103283932B (en) | A kind of de-cadmium rice protein and its preparation method and application | |
| CN104830936B (en) | A kind of low fishy smell Fish protein oligopeptide of low sensitization and its industrialized process for preparing and application | |
| CN103564310B (en) | Flour product suitable for patients suffering from kidney disease and processing method thereof | |
| CN104365990B (en) | A kind of wheat gliadin and glutelin and preparation method and application | |
| CN107912695A (en) | A kind of preparation method of fresh-cut lettuce | |
| CN104876691A (en) | Compost for black fungus cultivation and preparation method of compost | |
| CN103932121A (en) | Processing method for potato dry noodle | |
| CN102228184B (en) | Mixed powder containing enoki mushroom powder and preparation method thereof | |
| CN104770672A (en) | Making method of fresh instant noodles and instant noodles made through method | |
| CN103756824A (en) | Highland barley malt probiotic co-fermented beverage and preparation method thereof | |
| CN102885254A (en) | Stone-milled black soybean health-maintaining dried noodles | |
| CN102138627B (en) | Plant-derived flavor-enhancing peptide and preparation method thereof | |
| CN103989152A (en) | Preparation method of needle mushroom hydrolysate | |
| CN109874971A (en) | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel | |
| Ramya et al. | Nutritional and sensory evaluation of jackfruit rind powder incorporated with cookies | |
| JP5912989B2 (en) | Method for producing noodles | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| CN105029337B (en) | A kind of preparation method of rich peptide type reaction essence and rich peptide type reaction essence | |
| CN104920958A (en) | Shii-take and black fungus nutrient bread flour and a preparation method thereof | |
| CN107692188A (en) | A kind of black fungus nutrient powder and its processing method | |
| CN108719788A (en) | A kind of tealeaves fermentation noodles and preparation method thereof | |
| CN107822098A (en) | A kind of preparation method of beef soybean paste | |
| CN102771696B (en) | Purple potato-fruit and vegetable prepared pastry flour and manufacture method thereof | |
| KR20180058146A (en) | Method for manufacturing boogak compring edible insects and boogak by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20090211 |