CN101444250A

CN101444250A - Method for preparing vital wheat gluten flour

Info

Publication number: CN101444250A
Application number: CNA2007101504496A
Authority: CN
Inventors: 王爱民
Original assignee: Tianjin Zhongying Health Food Co Ltd
Current assignee: Tianjin Zhongying Health Food Co Ltd
Priority date: 2007-11-27
Filing date: 2007-11-27
Publication date: 2009-06-03

Abstract

The invention relates to a method for preparing vital wheat gluten flour, and belongs to processing methods of edible protein. The method comprises the following steps: a. adding water to wheat flour to be made into flour dough; b. naturally curing and washing the flour dough with the water to obtain a gluten flour clot; and c. freezing and drying the gluten flour clot to obtain the vital wheat gluten flour, wherein, the freezing temperature is minus 5-minus 6 DEG C, and the freezing time is 8-10 hours.

Description

The preparation method of vital wheat gluten flour

Technical field

The present invention relates to a kind of processing method of edible protein, specifically is a kind of preparation method of vital wheat gluten flour.

Background technology

Vital wheat gluten flour claims Gluten again, is a kind of natural plant protein matter be made up of gliadin and glutenin that extracts from wheat (flour), form by several amino acids, and be nutritious plant protein resource.Have viscosity, elasticity, extensibility, film forming and liposuction.Gluten is a kind of good flour-dough improver, be widely used in the wheat flour processed goods as: in the production of bread, noodles, instant noodles, also can be used for the meat packing goods as the compression ham, frozen food such as aspects such as burger, processing of aquatic products goods such as breaded fish stick.At present domestic also Gluten as a kind of gluten fortifier of green flour efficiently, use it for the production of high-strength flour, tailored flour for bread, addition is unrestricted.Gluten still increases the effective ways of phytoprotein content in the food.

Generally adopt washing at making gluten among the people, be about to wheat flour and add water and rub into dough, water is washed repeatedly after the natural slaking, and starch is washed off, obtains the promptly wet glutelin of gluten at last.Wet glutelin is not easy to carry, and also be not easy to keeping, thereby range of application is restricted.In order to address the above problem, the glutelin heat drying that must will wet is made Gluten, and Gluten reverts to wet glutelin immediately with after water mixes during application, is convenient to keeping and transportation like this, and stable in properties.So wheat gluten flour has obtained using widely.Because glutenin is very responsive to temperature, so after wet glutelin heat drying was made Gluten, its elasticity and extensibility had all produced certain variation.In the prior art, Gluten preparation technology has that high temperature is abnormal to be handled: the glutelin that will wet dewaters, and handles (acid dissolving) through metamorphosis and makes the liquid glutelin, and spray-drying more instantaneously is heated to 130 ℃-160 ℃ and makes Gluten.But 130-160 ℃ high temperature can destroy the protein in the Gluten, makes glutelin generation thermal deformation, and elasticity and extensibility all are affected after reverting to wet glutelin.Also have the air-dry processing of low temperature in addition: the glutelin that will wet is made wet glutelin bar, does through 20 ℃-35 ℃ air-dry one-tenth glutelins of low temperature, after be ground into Gluten again.The air-dry nutritional labeling of glutelin and the performance of having guaranteed of low temperature is not damaged.But this method is subjected to naturally to influence very greatly, as runs into and connects the rainy day, and reach dry effect needs the longer time.

Summary of the invention

The present invention provides a kind of preparation method who dewaters conveniently, do not destroy the vital wheat gluten flour of nutritional labeling in order to solve the technical problem that exists in the prior art.

The present invention takes following scheme to realize goal of the invention:

A kind of preparation method of vital wheat gluten flour, its preparation method is as follows:

A. wheat flour Jia Shui with become dough; B. water washes out wet glutelin after the natural slaking; C. after freeze drying, get Gluten.

The ratio of wheat and water is 1 among the described step a: 0.5-0.6, water temperature is 20 ℃.

Freezing temperature is-5 ℃-6 ℃ among the described step C, and the time is 8-10 hour.

Traditional drying can cause the material shrinkage, destroys cell, and structures of samples can be not destroyed in the process of lyophilization, because solid constituent is being supported by the black ice on its seat.When the ice distillation, can stay hole in the surplus materials of drying.The biological and chemical structure and the active integrality thereof that have so just kept product.Because vacuum freeze drying carries out under low temperature, low pressure, and moisture directly distils, and therefore gives product many special performances.It is more thorough also to dewater to heat sensitive material as Vacuum Freezing ﹠ Drying Technology, and the medicine of drying is very stable, is convenient to long time stored.Because the drying of material is finished under frozen state, compares with other drying means, the physical arrangement and the molecule structure change of material are minimum, and its institutional framework and mode of appearance are preserved preferably.In the vacuum freeze drying process, there is not surperficial sclerosis problem in material, and it inner forms the spongy of porous, thereby has excellent rehydration, can recover the state before dry at short notice.Because dry run is to carry out under very low temperature, and has completely cut off air substantially, therefore suppress heat-sensitive substance effectively biology, chemistry or physical change have taken place, and preserved the active material in the raw material preferably, and the color and luster that has kept raw material.

After making the overanxious drying of water of the group of washing one's face in the gluten process, can make A level starch, make the many a kind of products of factory.

Advantage and good effect that the present invention has are:

The present invention adopts freeze-drying method to prepare Gluten, avoided since before and after the high temperature drying of heat drying process to elasticity and the ductile influence of wheat gluten flour, thereby there is not a thermal denaturation, can recover elasticity, dilatancy and the extensibility of wet glutelin behind the chance water immediately, color and luster is pure simultaneously, mouthful ignorant paddy perfume (or spice).Adopt freeze drying also can not be subjected to weather effect, can keep the normal production order.

The specific embodiment

The invention will be further described below by embodiment.

Embodiment

Getting 100 kilograms of wheat flours drops in the dough mixing machine; In 60 kilograms water, add 500 milligrams of salt, mix; Water temperature keeps 20 ℃.Salt solution to going in the dough mixing machine, is opened and stirred 30 minutes, and the speed of mixer is 50 rev/mins; Flour is rubbed into homogeneous soft, smooth wetted surface group.Shut down and treated fully to absorb water gluten in static 15 minutes to form network be the slaking of dough nature.

The dough of slaking is put into washing pool wash, washing adds 100 kilograms in the water identical with dry flour weight for the first time, washes after 5-10 minute water is put into the starch groove;

Washing for the second time adds 100 kilograms in the water identical with dry flour weight with for the first time identical, washes after 5-10 minute water is put into the starch groove;

Washing for the third time adds the water of dry flour weight 50%, and promptly 50 kg of water are washed after 5 minutes water is put into the starch groove.

The 4th washing adds the water of dry flour weight 50% with identical for the third time, and promptly 50 kg of water are washed after 5 minutes water is put into the starch groove.

Dough obtains purer gluten agglomerate, draining 15 minutes after four washings; The gluten agglomerate is put into freeze drier, at-5 ℃--under 6 ℃ the condition, drying got Gluten in 9 hours.

Claims

1. the preparation method of a vital wheat gluten flour is characterized in that the preparation method is as follows:

A. wheat flour adds water and rubs into dough; B. wash out the gluten agglomerate with water after the natural slaking; C. after freeze drying, get vital wheat gluten flour.

2. the preparation method of vital wheat gluten flour according to claim 1, it is characterized in that the ratio of wheat and water is 1 among the step a: 0.5-0.6, water temperature is 20 ℃.

3. the preparation method of vital wheat gluten flour according to claim 1 is characterized in that temperature freezing among the step C is-5 ℃-6 ℃, and the time is 8-10 hour.