CN101849603A

CN101849603A - Method for processing wet gluten

Info

Publication number: CN101849603A
Application number: CN200910103504A
Authority: CN
Inventors: 李秀文
Original assignee: Chongqing City Yongchuan District Yongshuang Science & Technology Co Ltd
Current assignee: Chongqing City Yongchuan District Yongshuang Science & Technology Co Ltd
Priority date: 2009-03-31
Filing date: 2009-03-31
Publication date: 2010-10-06

Abstract

The invention relates to a method for processing wet gluten, and belongs to the field of wet gluten processing. The method can effectively overcome the defects of low work efficiency, large workload, low yield of the wet gluten and unsuitability for mass production when the wet gluten is processed by a screening method. The method comprises the following steps of: 1, preparing raw materials, namely putting flour into a container, adding water which accounts for 40 percent of the weight of the flour and contains 3 percent salt into the flour, uniformly and fully stirring the flour and water to prepare dough with high viscosity and standing the dough for one hour, wherein the standing time in summer can be shorter to prevent the dough from souring, and the addition amount of the water cannot be too much to prevent protein from dispersing into the water before being bonded so as to bring difficulty to operation and affect the extraction ratio of the wet gluten; and extracting, namely putting the dough into a dense mesh screen for leaching, wherein starch can be washed away with the water during rubbing and the bonded protein left in the dense mesh screen is the wet gluten, and the water content and protein content of the wet gluten are respectively 38 and 60 percent. The method is mainly used for processing the wet gluten.

Description

A kind of processing method of wet gluten

Technical field the present invention relates to a kind of processing method of food, is a kind of processing method of wet gluten concretely.

The process of background technology wet gluten, the process of the protein that extraction is condensed from wheat flour exactly.Contain moisture 8～12%, starch 60～80%, protein 8～15% in the general flour, per 100 kilograms of flour can get about 58 kilograms of 25 kilograms of wet glutens and wheaten starches, the processing method of wet gluten has a variety of, generally all be to adopt screening method to screen, but this method efficient is low, workload is big, yield poorly, and is not suitable for large-scale processing production.

Summary of the invention the objective of the invention is to provide a kind of processing method of wet gluten, it can effectively avoid adopting this method processing wet gluten of screening method processing wet gluten, inefficiency, workload are big, the yielding poorly of wet gluten, and are not suitable for the shortcoming that large-scale processing is produced.

The object of the present invention is achieved like this: a kind of processing method of wet gluten, 1, raw material is prepared: flour is placed container, add the water that is equivalent to flour weight 40%, contain 3% salt in the water, stir, be processed into the strong dough of viscosity, leave standstill 1 hour then, in case souring, amount of water can not be too much, just be dispersed in the water in order to avoid protein has little time bonding, bring difficulty, also influence the recovery rate of wet gluten to operation; 2, extract: dough is placed close hole sizer trickle, rub that starch flows away with water when washing, stay that coherent protein is wet gluten in the close hole sizer, the moisture content of wet gluten is 38%, and protein is 60%.

The processing method of a kind of wet gluten of the present invention, the wet gluten of producing, the smooth surface of wet gluten, elasticity foot, good toughness, output height, and also time saving and energy saving.

The processing method of a kind of wet gluten of the specific embodiment, 1, raw material prepares: flour is placed container, add the water that is equivalent to flour weight 40%, contain 3% salt in the water, stir, be processed into the strong dough of viscosity, left standstill then 1 hour, summer, time of repose can be lacked slightly, in case souring, amount of water can not be too much, just is dispersed in the water in order to avoid protein has little time bonding, bring difficulty to operation, also influence the recovery rate of wet gluten; 2, extract: dough is placed close hole sizer trickle, rub that starch flows away with water when washing, stay that coherent protein is wet gluten in the close hole sizer, the moisture content of wet gluten is 38%, and protein is 60%.

Claims

1. the processing method of a wet gluten, it is characterized in that: 1, raw material is prepared: flour is placed container, add the water that is equivalent to flour weight 40%, contain 3% salt in the water, stir, be processed into the strong dough of viscosity, leave standstill 1 hour then, in case souring, amount of water can not be too much, just be dispersed in the water in order to avoid protein has little time bonding, bring difficulty, also influence the recovery rate of wet gluten to operation; 2, extract: dough is placed close hole sizer trickle, rub that starch flows away with water when washing, stay that coherent protein is wet gluten in the close hole sizer, the moisture content of wet gluten is 38%, and protein is 60%.