CN104982644B - The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten - Google Patents
The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten Download PDFInfo
- Publication number
- CN104982644B CN104982644B CN201510477290.3A CN201510477290A CN104982644B CN 104982644 B CN104982644 B CN 104982644B CN 201510477290 A CN201510477290 A CN 201510477290A CN 104982644 B CN104982644 B CN 104982644B
- Authority
- CN
- China
- Prior art keywords
- gluten
- face
- preparation
- modified wheat
- dough
- 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.)
- Active
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of preparation methods of Gluten, and described method includes following steps: S1: first segment stirring and face；S2: first time treacle face is carried out under specific temperature and humidity；S3: second segment stirring and face；S4: second treacle face；S5: it washes one's face, dry, obtain Gluten.The invention further relates to a kind of Glutens prepared by the above method come the modified wheat gluten for preparing the method for modified wheat gluten and obtained by this method.In both preparation methods, industrially there is good application value and industrial production potential to achieve excellent technical effect by the comprehensive use and coordination of multiple technological parameters, process means and technical characteristic.
Description
Technical field
The present invention relates to a kind of preparation of cereals nutriment and its method of modifying and product, relate more specifically to one kind
The preparation method and its method of modifying and modified wheat gluten of Gluten, belong to raw-food material preliminary working and deep process technology field.
Background technique
Gluten is a kind of nutriment extracted from wheat flour, is actually one kind mainly by amylan
The vegetable protein material that albumen and glutenin are constituted, color presentation is faint yellow, has viscosity, strong absorptive, extensibility, film forming
A variety of physical properties such as property, liposuction, thermosetting property.The content of the protein of Gluten is up to 75-85%, and contains a large amount of ammonia
Base acid, it comprises amino acid necessary to 15 kinds of human bodies according to statistics, have great nutritive value.
Just because of Gluten so important nutritive value and good physical characteristic, there is weight in the food industry
The application value wanted and using status, such as:
1, in tailored flour for bread, a certain amount of Gluten is added, the water imbibition of dough can be significantly improved, enhance dough
The fermentation time of dough is shortened in resistance to stirring, and bread products specific volume is enabled to become larger, to have in color, elasticity and mouthfeel aobvious
The improvement of work.
2, a certain amount of Gluten is added into noodle flour, the resistance to pressure, counter-bending power and stretching resistance of noodles can be improved
Etc. processing performances, to increase the toughness of noodles, and the glutinous cunning of eating mouth feel.
3, in meat products especially sausage production, Gluten, which is added, can be enhanced elasticity, toughness, retentiveness, Yi Jixian
The emulsibility for improving product is write, so that the external morphology of meat products, color etc. are more lasting and are improved.
4, in health care product, Gluten can both guarantee the comprehensive of nutrition, while the content for improving calcium, phosphorus, iron etc., have
Conducive to the health of user and nutrition comprehensively with absorption.
5, in feed industry, water-retaining property and adhesion is can be improved in the presence of Gluten, to be easy to be granulated, is facilitated
Processing.
From the above mentioned, Gluten has excellent purposes in multiple fields, therefore how simply and efficiently to produce Gluten
It is the research hotspot and emphasis in the field, by years of researches and industrialized production, has disclosed and report at present paddy
A variety of production methods of protein powder, such as:
CN1055861A discloses a kind of technique of making activated gluten powder of wheat by drying it in air at low temp, and the technique is to add flour
Water rubs up into wet dough, and wet glutelin is washed with water out after wet dough rest, then wet glutelin item is made, after crushing after low-temperature air-drying
Vital wheat gluten.Its simple process is easy to grasp, while the destruction and heat drying process that avoid to protein cause
Thermal denaturation, the elasticity of wet glutelin, dilatancy and extensibility, pure color can be restored after meeting water.
CN1640270A discloses a kind of process for cleanly preparing of Gluten, includes the following steps: that (1) flour is handled: small
Wheat flour passes through screen, purification, and wind is sent to processing workshop；(2) and face: flour and 20-45 DEG C of water press 1 in water surface mixer:
The weight ratio of 1.2-1.8 is mixed into the starch adhesive of 500-3500 centipoise；(3) homogeneous: starch adhesive enters sufficiently mixed in the homogenizer of rotation
It closes uniform；(4) separate: uniformly mixed starch adhesive is pumped into three-phase separator, different using the specific gravity of various substances, it is divided into
A- starch milk, B- starch and glutelin slurry, C- starch milk three parts；(5) it cures: B- starch and glutelin slurry is pumped into rotary drum
In, enter cohesion in knockouts after stopping 20-50 minutes；(6) secondary separation: B- starch and glutelin slurry are washed by glutelin
It washs plansifter and is divided into starch and wet glutelin two parts；(7) dry: wet glutelin is pumped into festoon drier dry subsequent valley after being dehydrated
Protein powder carries out being packaged into finished product；(8) starch, the C- starch milk isolated in A, B mix and are slurried, refine sugar.
As described above, disclosing a variety of methods for preparing Gluten in the prior art, but due to ingredients certain in Gluten
Chemical structure and property caused by (such as glutenin molecular weight therein is big, and the amino acid for constituting the substance is mostly polarity ammonia
Base acid and be easy to agglomerate etc.), so as to cause Gluten, solubility is less than normal in neutral conditions, and also contain a certain amount of rouge
Fat etc., therefore consider that researcher has also carried out a large amount of modification and ground to improve its water-soluble and reduction fat content etc.
Study carefully, such as:
CN102907557A discloses a kind of production technology of modified wheat gluten, including sorting and face, homogeneous and curing,
It washes one's face, dehydrate, transglutamin-ase 9 enzyme modification and thin film evaporation, crushing packing.The Gluten warp produced
After crossing transglutamin-ase 9 enzyme modification and thin film evaporation, there is good water-soluble, dispersibility and emulsibility and excellent gel
The functional characteristics such as characteristic, freeze-drying can significantly keep the cross-linked state of modified wheat gluten, and can obtain gelling value spy
The excellent modified wheat gluten of property, extends the application range of Gluten, can be widely applicable for food industry and other rows
Industry.
CN102113618A discloses a kind of method of increasing wheat gluten solubility by heat-moisture treatment comprising following steps:
(1) Gluten is stirred hydration process 1-30 minutes.(2) the Gluten dispersion liquid pH value that pacing rapid (1) obtains is 3-5.(3) right
Gluten dispersion liquid after the tune pH value that step (2) obtains carries out heating water bath processing, and bath temperature is 60-100 DEG C, when water-bath
Between be 10-100min.(4) heating water bath obtained to step (2) treated Gluten dispersion liquid is spray-dried or freezing
It after drying, pulverizes and sieves, obtains powdered modified glutelin powder product.
CN1593184A discloses a kind of damp and hot preparation method with acylated complex denaturation Gluten comprising following step
Rapid: (a) Gluten is conditioned handles or is configured to suspension, (b) carries out humid heat treatment, (c) is cooled to room temperature, (d) after damping
Gluten be also made into the suspension that suspension or the sixth of the twelve Earthly Branches prepares, with NaOH tune pH value, (e) acylated processing；Stirring, is added portionwise acyl
Agent (f) washs, is dehydrated, is dry, crushing, product is made with NaOH tune pH value in reaction process.
CN100425150A discloses a kind of damp and hot modified technique of Gluten, and Gluten is configured to suspension, is added
Small amount of lactic acid, homogeneous, slurry are heated using spraying system, and pipeline maintains certain time, and the suspension after processing carries out vacuum sudden strain of a muscle
Cooling is steamed, spray drying is then carried out and gets product.Gluten is modified by damp and hot modified technique so, is improved
The functions such as the dissolubility of Gluten, bloating tendency, emulsibility, gelation, the modified wheat gluten produced is in foods such as ham sausage processing
Good functional characteristic is shown in product processing, has widened its application field.
In summary, the prior art has existed for production and the modified technique of a variety of Glutens, thus for Gluten
Production and practical application provide completely new processing and application approach, achieve good effect in actual production.
But for the new method for producing and method of modifying of Gluten, there are still the necessity for continuing research, this is not only able to
Completely new preparation method and method of modifying are provided, the choice of technology and research direction more crossed can also be provided, also all the time all
It is the research hotspot and emphasis in this field, and where the power that exactly present invention is accomplished.
Summary of the invention
In order to provide the completely new preparation method and method of modifying of Gluten, present inventor has performed in-depth studies and spy
Rope, after having paid enough creative works, so as to complete the present invention.
Technical solution of the present invention and content relate generally to following many aspects.
More specifically, first aspect, the present invention relates to a kind of preparation methods of Gluten, and the method includes as follows
Step:
S1: first segment stirring and face；
S2: first time treacle face is carried out under specific temperature and humidity；
S3: second segment stirring and face；
S4: second treacle face；
S5: it washes one's face, dry, obtain Gluten.
In the preparation method of the Gluten of the invention, the step S1 is specific as follows:
S1-1: wheat flour is crossed into 300 meshes, obtains ultra-fine flours；
S1-2: food-grade sodium bicarbonate being added into water, is configured to the carbonic acid that mass percent concentration is 0.05-0.1%
Hydrogen sodium water solution；The sodium bicarbonate aqueous solution is added in ultra-fine flours, is sufficiently stirred and face, time is 15-25 points
Clock obtains first segment stirring dough.
Wherein, in step S1-2, the mass ratio of the sodium bicarbonate aqueous solution and ultra-fine flours is 0.8-0.9:1, example
Such as can be 0.8:1,0.85:1 or 0.9:1,
Wherein, in step S1-2, being sufficiently stirred with face is conventional technical means in this field, such as machinery can be used
Dough mixing machine is operated, and this is no longer going to repeat them.
The inventors discovered that when suitable sodium bicarbonate is added the albumen in final gained Gluten can be being increased
Matter content, to achieve unexpected technical effect.
In the preparation method of the Gluten of the invention, the step S2 is specific as follows: that step S1 is obtained
One section of stirring dough is pressed into the uniform flour cake of thickness≤5cm, and in the closed environment of relative humidity 60-70%, in 40-45
Treacle face 10-15 minutes at DEG C, to obtain first time treacle face dough.
Wherein, in step S2, first segment stirring dough is pressed into the uniform flour cake of thickness≤3cm, this can pass through
Known approaches in this field are realized, such as by noodle press, are adjusted flour cake thickness and be easily implemented, herein no longer
It repeats one by one.
In the preparation method of the Gluten of the invention, the step S3 is specific as follows: that step S2 is obtained
Treacle face dough and water be stirred again with face 20-30 minutes, thus obtain second segment stirring dough.
Wherein, in step S3, the mass ratio of first time treacle face dough and water is 10:0.4-0.6, be may be, for example,
10:0.4,10:0.5 or 10:0.6.
In the preparation method of the Gluten of the invention, the step S4 is specific as follows: that step S3 is obtained
Two sections of stirring doughs are natural treacle face 15-25 minutes under environment temperature, to obtain second of treacle face dough.
In the preparation method of the Gluten of the invention, the washing one's face of the step S5, drying process belongs to ability
Routine operation in domain see, for example, CN102907557A, no longer be described in detail herein.
As described above, present invention firstly provides a kind of preparation method of Gluten, in the preparation method, inventor
It was found that: the spy when two-part stirring and face that are carried out by the addition of sodium bicarbonate, interval and treacle face, especially first time treacle face
The integrated use and mutual coordinative role for determining multiple processing means of temperature and humidity etc., contain to obtain protein
Measure very high Gluten, and positive facilitation and effect played for subsequent Gluten modification, these be all it is non-aobvious and
It is clear to.
The second aspect, the present invention relates to a kind of method of modifying of Gluten, namely are related to a kind of system of modified wheat gluten
Preparation Method, described method includes following steps:
I, according to the preparation method of above-mentioned Gluten, Gluten is obtained；
II, Gluten suspension is prepared, carries out acidification 15 minutes with aqueous citric acid solution, then adjusting pH value is 7-
7.2, obtain sour modified wheat gluten suspension；
III, phytase is added into the sour modified wheat gluten suspension, and in 40-50 DEG C and the ultrasound of 120-180W
Under power, enzymatic hydrolysis is carried out 20-30 minutes, terminate ultrasound, obtain the first enzymolysis liquid；
IV, amylase is added into the first enzymolysis liquid, and continues to digest 15-20 minutes at 40-50 DEG C, then heat to
85-90 DEG C of inactivation, obtains the second enzymolysis liquid；
V, by the second enzymolysis liquid cooled to room temperature, pH value is adjusted to there is precipitating to generate and stand until having precipitated
Entirely, it is centrifugated out and precipitates；The precipitating is added to the water, so that solid content mass percentage concentration is 20-25%, it is spraying
Drying is to get the modified wheat gluten.
In the preparation method of modified wheat gluten of the invention, in the step II, the matter of the Gluten suspension
Amount percentage concentration is 20-30%, may be, for example, 20%, 25% or 30%.
In the preparation method of modified wheat gluten of the invention, in the step II, the quality hundred of aqueous citric acid solution
Dividing concentration is 3-7%, may be, for example, 3%, 5% or 7%.
In the preparation method of modified wheat gluten of the invention, in the step II, the Gluten suspension and lemon
The mass ratio of lemon aqueous acid is 10:1-2, may be, for example, 10:1,10:1.5 or 10:2.
In the preparation method of modified wheat gluten of the invention, in the step II, it is conventional for adjusting the means of pH value
Technological means, such as can be adjusted by the way that NaOH aqueous solution is added, this is no longer going to repeat them.
In the preparation method of modified wheat gluten of the invention, in the step III, the acid modified wheat gluten suspends
The mass ratio of liquid and phytase is 100:0.004-0.006, may be, for example, 100:0.004,100:0.005 or 100:0.006.
In the preparation method of modified wheat gluten of the invention, in the step III, ultrasonic power 120-180W,
Most preferably 150W.
In the preparation method of modified wheat gluten of the invention, in the step IV, first enzymolysis liquid and starch
The mass ratio of enzyme is 100:0.008-0.01, may be, for example, 100:0.008,100:0.009 or 100:0.01.
In the preparation method of modified wheat gluten of the invention, in the step V, the means for adjusting pH can carry out routine
Selection, such as can be realized by the way that NaOH aqueous solution is added, those skilled in the art can carry out suitably selecting and determining, herein
No longer repeat one by one.
As described above, the present invention also provides a kind of method of modifying of Gluten, namely provide a kind of modified wheat gluten
Preparation method, the method obtained the modified wheat gluten of excellent by multiple unique process, especially
Protein content further increases, fat content is lower, water-soluble more preferable, so that its application range has been widened, in multiple technologies
Field has a good application prospect and industrial production potential.
In terms of third, the present invention relates to the modified wheat glutens being prepared by above-mentioned method of modifying.The modifying glutelin
Powder has higher protein content and lower fat content, and has good viscosity, so as to apply multiple food
It in field, can be used to produce a variety of luxury foods, have a good application prospect and productive potentialities.
Specific embodiment
Below by specific embodiment, the present invention is described in detail, but the purposes of these exemplary embodiments and
Purpose is only used to enumerate the present invention, not constitutes any type of any restriction to real protection scope of the invention, more non-to incite somebody to action
Protection scope of the present invention is confined to this.
Embodiment 1: the preparation of Gluten F1
S1: first segment stirring and face specifically comprise the following steps:
S1-1: wheat flour is crossed into 300 meshes, obtains ultra-fine flours；
S1-2: food-grade sodium bicarbonate being added into water, is configured to the sodium bicarbonate that mass percent concentration is 0.05%
Aqueous solution；The sodium bicarbonate aqueous solution is added in ultra-fine flours to (the wherein sodium bicarbonate aqueous solution and ultra-fine flours
Mass ratio is 0.8:1), it is sufficiently stirred using mechanical dough mixing machine and face, time is 15 minutes, obtain first segment mixing surface
Group；
S2: carrying out first time treacle face under specific temperature and humidity, specifically:
The first segment stirring dough that step S1 is obtained is pressed into the uniform flour cake of thickness≤5cm, and in relative humidity
In 60% closed environment, treacle face 15 minutes at 40 DEG C, to obtain first time treacle face dough；
S3: second segment stirring and face, specific as follows:
First time treacle face dough and water that step S2 is obtained are stirred and face 20 minutes (wherein, described first again
The mass ratio of secondary treacle face dough and water is 10:0.4), to obtain second segment stirring dough；
S4: second treacle face, specific as follows:
The second segment stirring dough that step S3 is obtained natural treacle face 15 minutes under environment temperature, to obtain second
Treacle face dough.
S5: it washes one's face, dry, obtain Gluten, be named as F1.
Embodiment 2: the preparation of Gluten F2
S1: first segment stirring and face specifically comprise the following steps:
S1-1: wheat flour is crossed into 300 meshes, obtains ultra-fine flours；
S1-2: food-grade sodium bicarbonate being added into water, is configured to the sodium bicarbonate water that mass percent concentration is 0.1%
Solution；The sodium bicarbonate aqueous solution is added in ultra-fine flours (the wherein matter of the sodium bicarbonate aqueous solution and ultra-fine flours
Amount is than being 0.9:1), it is sufficiently stirred using mechanical dough mixing machine and face, time is 20 minutes, obtain first segment stirring dough；
S2: carrying out first time treacle face under specific temperature and humidity, specifically:
The first segment stirring dough that step S1 is obtained is pressed into the uniform flour cake of thickness≤5cm, and in relative humidity
In 70% closed environment, treacle face 10 minutes at 45 DEG C, to obtain first time treacle face dough；
S3: second segment stirring and face, specific as follows:
First time treacle face dough and water that step S2 is obtained are stirred and face 30 minutes (wherein, described first again
The mass ratio of secondary treacle face dough and water is 10:0.6), to obtain second segment stirring dough；
S4: second treacle face, specific as follows:
The second segment stirring dough that step S3 is obtained natural treacle face 25 minutes under environment temperature, to obtain second
Treacle face dough.
S5: it washes one's face, dry, obtain Gluten, be named as F2.
Embodiment 3: the preparation of Gluten F3
S1: first segment stirring and face specifically comprise the following steps:
S1-1: wheat flour is crossed into 300 meshes, obtains ultra-fine flours；
S1-2: food-grade sodium bicarbonate being added into water, is configured to the sodium bicarbonate that mass percent concentration is 0.07%
Aqueous solution；The sodium bicarbonate aqueous solution is added in ultra-fine flours to (the wherein sodium bicarbonate aqueous solution and ultra-fine flours
Mass ratio is 0.85:1), it is sufficiently stirred using mechanical dough mixing machine and face, time is 18 minutes, obtain first segment mixing surface
Group；
S2: carrying out first time treacle face under specific temperature and humidity, specifically:
The first segment stirring dough that step S1 is obtained is pressed into the uniform flour cake of thickness≤5cm, and in relative humidity
In 65% closed environment, treacle face 15 minutes at 43 DEG C, to obtain first time treacle face dough；
S3: second segment stirring and face, specific as follows:
First time treacle face dough and water that step S2 is obtained are stirred and face 25 minutes (wherein, described first again
The mass ratio of secondary treacle face dough and water is 10:0.5), to obtain second segment stirring dough；
S4: second treacle face, specific as follows:
The second segment stirring dough that step S3 is obtained natural treacle face 20 minutes under environment temperature, to obtain second
Treacle face dough.
S5: it washes one's face, dry, obtain Gluten, be named as F3.
The protein content determination and viscosity of Gluten characterize
The mass percentage content and mass percent for measuring wherein protein to Gluten F1-F3 obtained above are dense
Degree for 8% viscosity of the aqueous solution at 60 DEG C, to investigate its protein content (for mass percentage content, similarly hereinafter) and glue
Degree evidence.
Wherein, the assay of protein and the measurement of viscosity are all routine techniques, are no longer carried out herein detailed old
It states.By measurement, data be see the table below shown in 1:
Table 1
It can be seen that using Gluten protein content with higher that method of the invention is prepared and higher
Viscosity, to have high nutritive value, simultaneously because higher viscosity is led so as to the especially food of multiple fields again
Enhance the elasticity of product in domain.
As follows in the glutelin powder, preparation method thereof multiple technological parameters and/or processing step investigate, with investigate
Its influence to final products performance.
Embodiment 4-6: the investigation of sodium bicarbonate
In addition to sodium bicarbonate is not used in step S1-2, other operations are all the same (only to be added water in step S1-2
Enter into ultra-fine flours), to repeat to implement above-described embodiment 1-3, sequentially obtain embodiment 4-6, and the glutelin that will be obtained
Powder is sequentially named as F4, F5 and F6.
Its protein quality percentage composition and viscosity are measured according to identical test method, as a result see the table below 2, for the ease of
Compare and lists the data of F1-F3 together.
Table 2
It can be seen that the protein content and viscosity of final Gluten have significant drop when sodium bicarbonate is not used
It is low.
Embodiment 7-14: the humidity in first time treacle face is investigated
With embodiment 3 that relative humidity is 65% (for the median point of RH range of the present invention) for repeated sample, come
Humidity when investigating first time treacle face is to the qualitative effects of final Gluten.Under concrete operations are except the relative humidity in step S2
In table 3 outside listed numerical value, other operations are same as Example 3, and have carried out same protein content to gained Gluten
Measurement and viscosity characterization, concrete outcome see the table below 3.
Wherein, for the ease of comparing, will the Gluten data of embodiment 3 list together.
Table 3
It can be seen that the size of relative humidity is for final product during first time treacle face in step s 2
There can be significant impact, wherein when relative humidity is best to have the effect of when 60-70%, and deviate the numberical range and get over
Greatly, then protein content and viscosity value reduction are more obvious.Therefore, it for 60-70% is best that the present invention, which selects relative humidity,
Humidity range.
Embodiment 15-20: the temperature in first time treacle face is investigated
In addition to temperature when changing first time treacle face, other operations are constant, thus respectively according to the identical of embodiment 1-3
Mode is carried out a 15-20, and used temperature, corresponding embodiment, the name of gained Gluten see the table below 4.
Table 4
Same protein content determination and viscosity characterization are carried out to gained Gluten, concrete outcome see the table below 5.
Wherein, for the ease of comparing, will the Gluten data of embodiment 1-3 list together.
Table 5
It can be seen that temperature has significantly final properties of product during first time treacle face in step s 2
Influence, wherein having the effect of when temperature is 40-45 DEG C best, and it is bigger to deviate the numberical range, then protein content
It is more obvious with the reduction of viscosity value especially protein content.Therefore, the present invention selects 40-45 DEG C of treacle face temperature for most
Good temperature range.
The investigation of 21-26: two sections of embodiment stirrings and face and second of treacle face
Embodiment 21-23: (the first time treacle face dough that step S2 is obtained directly is walked in addition to dispensing step S3
Rapid S4), other operations are all the same, to repeat to implement above-described embodiment 1-3, sequentially obtain embodiment 21-23, and will obtain
Gluten be sequentially named as F21, F22 and F23.
Embodiment 24-26: (the second segment stirring dough that step S3 is obtained directly is walked in addition to dispensing step S4
Rapid S5), other operations are all the same, to repeat to implement above-described embodiment 1-3, sequentially obtain embodiment 24-26, and will obtain
Gluten be sequentially named as F24, F25 and F26.
Same protein content determination and viscosity characterization are carried out to gained Gluten, concrete outcome see the table below 6.
Wherein, for the ease of comparing, will the Gluten data of embodiment 1-3 list together.
Table 6
It can be seen that protein content and viscosity are in a slight decrease, but and unknown when dispensing second segment stirring and face
It is aobvious；But when dispensing second of treacle face, then resulting in protein content and viscosity has apparent reduction, this proves second of treacle
Face is highly desirable, and reason may be by the treacle face, has further unfolded the amino acid of wherein glutenin and gliadin
Chain, so that the starch microparticle wherein wrapped up is smoothly removed in subsequent operation of washing one's face, to improve albumen
Matter content, the further investigation that inventor will continue in next step.
Modified embodiment 1
I, implement above-described embodiment 1, to obtain Gluten F1；
II, the Gluten suspension that mass percentage concentration is 20%, the citric acid for being 3% with mass percent concentration are prepared
Aqueous solution carries out acidification 15 minutes (mass ratio of the Gluten suspension and aqueous citric acid solution is 10:1), then adjusts
Section pH value is 7-7.2, obtains sour modified wheat gluten suspension；
III, phytase (the acid modified wheat gluten suspension and phytic acid are added into the sour modified wheat gluten suspension
The mass ratio of enzyme is 100:0.004), and under 40 DEG C and 150W of ultrasonic power, it carries out enzymatic hydrolysis 30 minutes, terminates ultrasound, obtain
To the first enzymolysis liquid；
IV, into the first enzymolysis liquid be added amylase (mass ratio of first enzymolysis liquid and amylase be 100:
0.008), and continue to digest 20 minutes at 40 DEG C, then heat to 85 DEG C of inactivations, obtain the second enzymolysis liquid；
V, by the second enzymolysis liquid cooled to room temperature, pH value is adjusted to there is precipitating to generate and stand until having precipitated
Entirely, it is centrifugated out and precipitates；The precipitating is added to the water, so that solid content mass percentage concentration is 20%, it is spraying dry
It is dry to get the modified wheat gluten, be named as GX1.
Modified embodiment 2
I, implement above-described embodiment 2, to obtain Gluten F2；
II, the Gluten suspension that mass percentage concentration is 25%, the citric acid for being 5% with mass percent concentration are prepared
Aqueous solution carries out acidification 15 minutes (mass ratio of the Gluten suspension and aqueous citric acid solution is 10:1.5), then
Adjusting pH value is 7-7.2, obtains sour modified wheat gluten suspension；
III, phytase (the acid modified wheat gluten suspension and phytic acid are added into the sour modified wheat gluten suspension
The mass ratio of enzyme is 100:0.005), and under 45 DEG C and 150W of ultrasonic power, it carries out enzymatic hydrolysis 25 minutes, terminates ultrasound, obtain
To the first enzymolysis liquid；
IV, into the first enzymolysis liquid be added amylase (mass ratio of first enzymolysis liquid and amylase be 100:
0.009), and continue to digest 18 minutes at 45 DEG C, then heat to 90 DEG C of inactivations, obtain the second enzymolysis liquid；
V, by the second enzymolysis liquid cooled to room temperature, pH value is adjusted to there is precipitating to generate and stand until having precipitated
Entirely, it is centrifugated out and precipitates；The precipitating is added to the water, so that solid content mass percentage concentration is 22%, it is spraying dry
It is dry to get the modified wheat gluten, be named as GX2.
Modified embodiment 3
I, implement above-described embodiment 3, to obtain Gluten F3；
II, the Gluten suspension that mass percentage concentration is 30%, the citric acid for being 7% with mass percent concentration are prepared
Aqueous solution carries out acidification 15 minutes (mass ratio of the Gluten suspension and aqueous citric acid solution is 10:2), then adjusts
Section pH value is 7-7.2, obtains sour modified wheat gluten suspension；
III, phytase (the acid modified wheat gluten suspension and phytic acid are added into the sour modified wheat gluten suspension
The mass ratio of enzyme is 100:0.006), and under 50 DEG C and 150W of ultrasonic power, it carries out enzymatic hydrolysis 20 minutes, terminates ultrasound, obtain
To the first enzymolysis liquid；
IV, into the first enzymolysis liquid be added amylase (mass ratio of first enzymolysis liquid and amylase be 100:
0.01), and continue to digest 15 minutes at 50 DEG C, then heat to 87 DEG C of inactivations, obtain the second enzymolysis liquid；
V, by the second enzymolysis liquid cooled to room temperature, pH value is adjusted to there is precipitating to generate and stand until having precipitated
Entirely, it is centrifugated out and precipitates；The precipitating is added to the water, so that solid content mass percentage concentration is 25%, it is spraying dry
It is dry to get the modified wheat gluten, be named as GX3.
Protein content, viscosity and the determination of fat of modified wheat gluten
To modified wheat gluten GX1-GX3 obtained above according to identical measurement method in above-mentioned Gluten preparation example, survey
Viscosity of the aqueous solution that the wherein mass percentage content of protein and mass percent concentration are 8% at 60 DEG C has been measured, with
And it conventionally measures percentage of fat mass content therein (related to fat content is quality hundred below
Divide than content), wherein the measurement of the percentage of fat mass content belongs to conventional known technology, no longer carries out herein detailed
Description, specific data see the table below shown in 7:
Table 7
It can be seen that the protein content for the modified wheat gluten being prepared using method of modifying of the invention is had substantially
The raising of degree, viscosity also significantly increase.In addition it is also possible to find out, the fat content in the modified wheat gluten is very low,
In field of food to may be applicable to low fat, there is very high economic value.
As follows in the modifying glutelin powder, preparation method thereof multiple technological parameters and/or processing step investigate, with
Investigate its influence to final products performance.
Modified embodiment 4-6: the modified investigation of acid
In addition to aqueous citric acid solution is not added in step II and carries out sour be modified, other operations are all the same (i.e. in step II
After preparation obtains Gluten suspension, phytase is directly added thereto, namely directly carry out step III), to repeat to implement
Above-mentioned modified embodiment 1-3, sequentially obtains modified embodiment 4-6, and by obtained modified wheat gluten be sequentially named as GX4,
GX5 and GX6.
Its protein quality percentage composition and viscosity are measured according to identical test method, as a result see the table below 8, for the ease of
Compare and lists the data of GX1-GX3 together.
Table 8
It can be seen that when unused citric acid carries out sour modified, the protein content and viscosity of final modified wheat gluten
It is significantly reduced, and fat content is increased, this proves that sour modification can further increase protein content and viscosity,
And fat content can be further decreased.
Modified embodiment 7-12: the investigation of ultrasonic power in step III
In addition to changing the step the ultrasonic power in III, other operations are constant, thus respectively according to modified embodiment 1-3
Same way carried out modified embodiment 7-12, used ultrasonic power, corresponding modified embodiment, gained modified wheat gluten
Name see the table below 9.
Table 9
Same protein content, viscosity and fats measurement are carried out to gained modified wheat gluten, concrete outcome is seen below
Table 10.Wherein, for the ease of comparing, the modified wheat gluten data that will be modified embodiment 1-3 are listed together.
Table 10
It can be seen that ultrasonic power has final product index when digest for the first time using phytase
The influence of highly significant, wherein has the effect of best when 150W, deviate that the value is bigger, then index is poorer, especially higher than
More high when 150W, protein content and viscosity reduction become apparent and fat content significantly increases.
Modified embodiment 13-18: the investigation of secondary enzymolysis
Modified embodiment 13-15: (the sour modified wheat gluten suspension for obtaining step II in addition to dispensing step III
In directly carry out step IV, namely only carried out primary enzymolysis i.e. amylase enzymolysis), it is other operation it is all the same, thus repeat
Above-mentioned modified embodiment 1-3 is implemented, sequentially obtains modified embodiment 13-15, and obtained modified wheat gluten is sequentially named
For GX13, GX14 and GX15.
Modified embodiment 16-18: (the first enzymolysis liquid that step III is obtained directly is carried out in addition to dispensing step IV
Step V, namely only carried out primary enzymolysis i.e. phytase and digested), other operations are all the same, to repeat to implement above-mentioned change
Property embodiment 1-3, sequentially obtain modified embodiment 16-18, and by obtained modified wheat gluten be sequentially named as GX16, GX17 and
GX18。
Same protein content, viscosity and fats measurement are carried out to gained modified wheat gluten, concrete outcome is seen below
Table 11.Wherein, for the ease of comparing, the modified wheat gluten data that will be modified embodiment 1-3 are listed together.
Table 11
It can be seen that causing the performance of final modified wheat gluten to refer to when carrying out primary enzymolysis using one-component enzyme
Indicate significant decrease.It can also be seen that the product index when phytase is only used only and carries out primary enzymolysis will significantly be inferior to only
Product index when primary enzymolysis is carried out using only amylase.All these all demonstrate only sequence and use phytase, shallow lake
Powder enzyme carries out enzymolysis processing twice, could obtain excellent technical effect of the invention.
Modified embodiment 19-21: the investigation of ultrasonication is omitted
It (is not i.e. ultrasonically treated in step III) in addition to dispensing the ultrasonic treatment in step III, other operations are homogeneous
Together, to repeat to implement above-mentioned modified embodiment 1-3, modified embodiment 19-21, and the modifying glutelin that will be obtained sequentially are obtained
Powder is sequentially named as GX19, GX20 and GX21.
Same protein content, viscosity and fats measurement are carried out to gained modified wheat gluten, concrete outcome is seen below
Table 12.Wherein, for the ease of comparing, the modified wheat gluten data that will be modified embodiment 1-3 are listed together.
Table 12
It can be seen that indices are deteriorated when not being ultrasonically treated, especially fat content has significantly
It increases, thus demonstrates and be aided with ultrasonic treatment while using phytase enzymatic hydrolysis, can cooperate with improves each performance indicator.
In summary, present inventors have proposed a kind of preparation method of Gluten and a kind of its method of modifying, that is, modified paddy
The preparation method of protein powder in both methods, passes through comprehensive use and the association of multiple technological parameters, process means and technical characteristic
It adjusts, to achieve excellent technical effect, industrially there is good application value and industrial production potential.
It should be appreciated that the purposes of these embodiments is merely to illustrate the present invention and is not intended to limit protection model of the invention
It encloses.In addition, it should also be understood that, after reading the technical contents of the present invention, those skilled in the art can make the present invention each
Kind change, modification and/or variation, all these equivalent forms equally fall within guarantor defined by the application the appended claims
Within the scope of shield.
Claims (5)
1. a kind of preparation method of Gluten, described method includes following steps:
S1: first segment stirring and face；
S2: first time treacle face is carried out under specific temperature and humidity；
S3: second segment stirring and face；
S4: second treacle face；
S5: it washes one's face, dry, obtain Gluten；
The step S1 is specific as follows:
S1-1: wheat flour is crossed into 300 meshes, obtains ultra-fine flours；
S1-2: food-grade sodium bicarbonate being added into water, is configured to the sodium bicarbonate that mass percent concentration is 0.05-0.1%
Aqueous solution；The sodium bicarbonate aqueous solution is added in ultra-fine flours, is sufficiently stirred and face, time is 15-25 minutes, obtained
Dough is stirred to first segment；
The step S2 is specific as follows: the first segment stirring dough that step S1 is obtained is pressed into the uniform flour cake of thickness≤5cm,
And in the closed environment of relative humidity 60-70%, treacle face 10-15 minutes at 40-45 DEG C, to obtain first time treacle face face
Group；
The step S3 is specific as follows: first time treacle face dough and water that step S2 is obtained are stirred and face 20-30 again
Minute, to obtain second segment stirring dough；
The step S4 is specific as follows: the second segment stirring dough that step S3 is obtained natural treacle face 15-25 under environment temperature
Minute, to obtain second of treacle face dough.
2. a kind of preparation method of modified wheat gluten, described method includes following steps:
I, according to the preparation method of claim 1, Gluten is obtained；
II, Gluten suspension is prepared, carries out acidification 15 minutes with aqueous citric acid solution, then adjusting pH value is 7-7.2,
Obtain sour modified wheat gluten suspension；
III, phytase is added into the sour modified wheat gluten suspension, and in 40-50 DEG C and the ultrasonic power of 120-180W
Under, it carries out enzymatic hydrolysis 20-30 minutes, terminates ultrasound, obtain the first enzymolysis liquid；
IV, amylase is added into the first enzymolysis liquid, and continues to digest 15-20 minutes at 40-50 DEG C, then heat to 85-
90 DEG C of inactivations, obtain the second enzymolysis liquid；
V, by the second enzymolysis liquid cooled to room temperature, adjust pH value to there is precipitating to generate and stand until precipitating completely,
It is centrifugated out and precipitates；The precipitating is added to the water, so that solid content mass percentage concentration is 20-25%, it is spraying dry
It is dry to get the modified wheat gluten.
3. preparation method as claimed in claim 2, it is characterised in that: in the step III, the acid modified wheat gluten
The mass ratio of suspension and phytase is 100:0.004-0.006.
4. preparation method as claimed in claim 2 or claim 3, it is characterised in that: in the step IV, first enzymolysis liquid with
The mass ratio of amylase is 100:0.008-0.01.
5. the modified wheat gluten obtained according to any one of the claim 2-4 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510477290.3A CN104982644B (en) | 2015-08-06 | 2015-08-06 | The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510477290.3A CN104982644B (en) | 2015-08-06 | 2015-08-06 | The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104982644A CN104982644A (en) | 2015-10-21 |
| CN104982644B true CN104982644B (en) | 2018-12-04 |
Family
ID=54294658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510477290.3A Active CN104982644B (en) | 2015-08-06 | 2015-08-06 | The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982644B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123629A (en) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | A kind of new type of health type fat substitute and its preparation method and application |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138384A (en) * | 2007-10-16 | 2008-03-12 | 厦门大学 | Natural wheat protein composite modifying method and application thereof in the starch food products |
| CN101911959A (en) * | 2010-09-02 | 2010-12-15 | 北大荒丰缘集团有限公司 | Dough making technology for improving mucedin yield of three-phase decanter process |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| CN102907557A (en) * | 2012-10-24 | 2013-02-06 | 安徽安特食品股份有限公司 | Production technique of modified vital gluten |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN104256365A (en) * | 2014-09-10 | 2015-01-07 | 王继禹 | Processing method of steamed noodles |
-
2015
- 2015-08-06 CN CN201510477290.3A patent/CN104982644B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138384A (en) * | 2007-10-16 | 2008-03-12 | 厦门大学 | Natural wheat protein composite modifying method and application thereof in the starch food products |
| CN101911959A (en) * | 2010-09-02 | 2010-12-15 | 北大荒丰缘集团有限公司 | Dough making technology for improving mucedin yield of three-phase decanter process |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| CN102907557A (en) * | 2012-10-24 | 2013-02-06 | 安徽安特食品股份有限公司 | Production technique of modified vital gluten |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN104256365A (en) * | 2014-09-10 | 2015-01-07 | 王继禹 | Processing method of steamed noodles |
Non-Patent Citations (2)
| Title |
|---|
| 改性小麦谷朊蛋白提高其乳化性的研究进展;王朝霞等;《食品工业科技》;20131231(第23期);356-359 * |
| 柠檬酸处理对小麦面筋蛋白酶解特性的影响;朱永胜等;《现代食品科技》;20111231;第27卷(第3期);292-295 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104982644A (en) | 2015-10-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Luo et al. | The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill | |
| Feng et al. | Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli | |
| Hu et al. | Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough | |
| CN105265883B (en) | Manufacture the method for the instant noodles, for the flour constituent of the instant noodles and its application | |
| Alsalman et al. | Changes in carbohydrate quality of high-pressure treated aqueous aquafaba | |
| Park et al. | Effects of rice flour size fractions on gluten free rice bread | |
| Kim et al. | Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch | |
| Seetapan et al. | Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles | |
| Gao et al. | Effect of Ph-shifting treatment on the gel properties of pumpkin seed protein isolate | |
| Yue et al. | Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread | |
| CN104982644B (en) | The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten | |
| Xu et al. | Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics | |
| Guzmán et al. | Effects of polymerization changes in maize proteins during nixtamalization on the thermal and viscoelastic properties of masa in model systems | |
| Ade et al. | Physical, chemical and sensory properties of baked products from blends of wheat and African yam bean (Sphenostylis stenocarpa) water-extractable proteins | |
| KR100822954B1 (en) | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom | |
| CN103125818A (en) | Processing method of whole-grain cereals type macaroni series foods | |
| Guan et al. | Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single-and twin-screw extrusions | |
| EP1454539A1 (en) | Flour composition containing non-wheat cereal components and pasta noodles produced therefrom | |
| Schmid et al. | Assessment of the suitability of millet for the production of pasta | |
| TW201434396A (en) | Preparation method for pure rice noodle | |
| CN112841511A (en) | Highland barley and rice mixed powder, highland barley instant rice flour and preparation method thereof | |
| Yu et al. | Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase | |
| JP4695339B2 (en) | Flour composition containing non-wheat grain ingredients and noodles produced therefrom | |
| Liu et al. | Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour | |
| CN110074369B (en) | Method for preparing potato staple food metaplasia whole flour by enzyme 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |