CN105124388A - Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten - Google Patents
Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten Download PDFInfo
- Publication number
- CN105124388A CN105124388A CN201510605155.2A CN201510605155A CN105124388A CN 105124388 A CN105124388 A CN 105124388A CN 201510605155 A CN201510605155 A CN 201510605155A CN 105124388 A CN105124388 A CN 105124388A
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- Prior art keywords
- gluten
- wheat flour
- glutenin
- wheat gluten
- extracting
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 90
- 235000021312 gluten Nutrition 0.000 title claims abstract description 89
- 241000209140 Triticum Species 0.000 title claims abstract description 79
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 79
- 235000013312 flour Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 10
- 108010050792 glutenin Proteins 0.000 claims abstract description 22
- 235000018102 proteins Nutrition 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010187 selection method Methods 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000000853 adhesive Substances 0.000 claims description 9
- 230000001070 adhesive effect Effects 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 25
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- -1 electricity Substances 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of vital wheat gluten production, and particularly relates to wheat flour for extracting vital wheat gluten and a method for preparing the vital wheat gluten. In the wheat flour, the weight ratio coefficient of wheat flour alcohol-soluble protein to glutenin is greater than or equal to 0.6, and the wheat flour can be used for production of the vital wheat gluten. According to the invention, the selection method of the wheat flour is accurate, quick, simple and convenient; the vital wheat gluten is prepared by using the wheat flour, so that the extraction efficiency of the vital wheat gluten is high, the quality of the vital wheat gluten is excellent, the waste of energy consumption of water, power and gas during vital wheat gluten production is reduced, and the production of the vital wheat gluten can be precisely and effectively instructed; therefore, a better economic benefit is achieved.
Description
Technical field
The invention belongs to Gluten production technical field, be specifically related to a kind of wheat flour for extracting Gluten and selection method thereof and prepare the method for Gluten.
Background technology
Gluten take flour as raw material, and employing wet processing separation and Extraction goes out the main component (glutenin and alcohol soluble protein) in flour, and a kind of vegetable active protein matter of drying.Because of its exclusive water imbibition, rehydration, viscoplasticity, film forming, ductility and emulsibility, and obtaining special applications in numerous industries such as food, chemical industry, medicine, feeds, is a kind of nutriment and additive of pure natural.
In actual production process, the wet gluten content (>=24%) according to wheat flour controls the quality that Gluten is produced into factory's materials of wheat.The input Gluten that wheat flour wet gluten content is high is produced, the low wheat flour of wet gluten content is for the production of other products, in practice, find that effect is bad, put into production the wheat flour of Gluten, Gluten is can not produce when producing, the part wheat flour that simultaneously wet gluten content is low, for the production of time part also can produce Gluten.Simple use wet gluten content weighs the quality into factory's wheat flour, instructs the directive significance of the production of Gluten not strong, causes the waste of the water, electricity, gas energy consumption that Gluten is produced; Occurred running off the problem such as slip delivery quality instability, production pipeline blockage caused due to gluten simultaneously.
Summary of the invention
For overcoming above-mentioned defect, the object of the present invention is to provide a kind of wheat flour for extracting Gluten.
Second object of the present invention be also the selection method that a kind of wheat flour for extracting Gluten is provided.
3rd object of the present invention is also to provide a kind of method preparing Gluten.
For achieving the above object, the present invention adopts following technical scheme:
For extracting a wheat flour for Gluten, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6.
According to the above-mentioned wheat flour for extracting Gluten, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.7.
For extracting a selection method for the wheat flour of Gluten, comprise the following steps:
(1) get wheat flour 2 ~ 3g, use ethanolic solution 25 ~ 35mL, extract 2 ~ 4h, mixed solution, through centrifugal, obtains supernatant and sediment;
(2) get step (1) supernatant 8 ~ 12mL in digest tube, on water-bath, make ethanol evaporation complete, detect alcohol protein content;
(3) step (1) sediment is got, dry, detect glutenin content;
(4) calculate wheat flour alcohol soluble protein and glutenin part by weight, select the wheat flour of wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6 as the raw material preparing Gluten.
According to the selection method of above-mentioned wheat flour, the volumetric concentration of described step (1) ethanolic solution is 60 ~ 70%.
Prepare a method for Gluten, comprise the following steps:
(1) and face: the ratio of the warm water of above-mentioned wheat flour and 25 ~ 55 DEG C by weight 0.8-0.9:1 is mixed, and face obtains dough;
(2) slaking: step (1) dough slaking 10 ~ 15min in slaking tank, obtains cooked dough;
(3) size mixing: the cooked dough obtain step (2) and water carry out homogeneous and sizes mixing and obtain starch adhesive;
(4) gluten extracts: step (3) starch adhesive isolates wet gluten through vortex separation system;
(5) dry, broken: step (4) wet gluten, through 80 ~ 150 DEG C of drying and dehydratings, pulverizing, screening, obtains Gluten.
According to above-mentioned method, the Baume degrees of described step (3) starch adhesive is 10 ~ 13 ° of B é.
positive beneficial effect of the present invention:
1. the present invention utilizes the part by weight coefficient of alcohol soluble protein and glutelin in wheat flour to replace using merely the wet gluten content of wheat flour to choose the wheat flour of Gluten raw materials for production, accurate and effective can instruct the production of Gluten.
2. the selection method of wheat flour of the present invention is accurate, quick, easy, wheat flour of the present invention is utilized to prepare Gluten, Gluten recovery rate is high, quality better, decrease the waste of the water, electricity, gas energy consumption that Gluten is produced, Gluten production water consumption per ton, power consumption, gas consumption save 10.8%, 10.5% and 6.6% respectively, solve production pipeline blockage problem, there is good economic benefit.
Detailed description of the invention
Below in conjunction with some specific embodiments, the present invention is further described.
Embodiment 1
For extracting a wheat flour for Gluten, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6.
Preferably, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.7.
Its selection method, comprises the following steps:
(1) get wheat flour 2 ~ 3g, use ethanolic solution 25 ~ 35mL, extract 2 ~ 4h, mixed solution, through centrifugal, obtains supernatant and sediment;
(2) get step (1) supernatant 8 ~ 12mL in digest tube, on water-bath, make ethanol evaporation complete, detect alcohol protein content;
(3) step (1) sediment is got, dry, detect glutenin content;
(4) calculate wheat flour alcohol soluble protein and glutenin part by weight, select the wheat flour of wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6 as the raw material preparing Gluten.
Prepare a method for Gluten, comprise the following steps:
(1) and face: the ratio of the warm water of above-mentioned wheat flour and 25 ~ 55 DEG C by weight 0.8-0.9:1 is mixed, and
Face obtains dough;
(2) slaking: step (1) dough slaking 10 ~ 15min in slaking tank, obtains cooked dough;
(3) size mixing: the cooked dough obtain step (2) and water carry out homogeneous and sizes mixing and obtain starch adhesive, regulate starch adhesive Baume degrees to be 10 ~ 13 ° of B é;
(4) gluten extracts: step (3) starch adhesive isolates wet gluten through vortex separation system;
(5) dry, broken: step (4) wet gluten, through 80 ~ 150 DEG C of drying and dehydratings, pulverizing, screening, obtains Gluten, protein content >=75% of gained Gluten.
pilot production
By each batch of wheat flour for the production of test, described mill trial results is divided into following a few class:
Category-A: when wheat flour alcohol soluble protein and glutenin part by weight α >=0.7, gluten agglomerate, Gluten recovery rate >=10%;
Category-B: when wheat flour alcohol soluble protein and glutenin part by weight 0.6≤α < 0.7, gluten grain, comparatively agglomerate, Gluten recovery rate >=7%;
C class: when wheat flour alcohol soluble protein and glutenin part by weight α < 0.6, gluten grain, non-agglomerate, or gluten is in the pasty state, can not get Gluten;
In table 1 and table 2.
Table 1 wheat flour alcohol protein content, glutenin content and proportionality coefficient test result
。
Table 2 wheat flour mill trial results
。
Interpretation of result: as can be seen from table 1 and table 2, the present invention adopts the evaluation method of alcohol soluble protein and glutenin part by weight coefficient, and wheat flour is divided into A, B, C tri-class, category-A wheat flour for the production of, gluten agglomerate, Gluten recovery rate >=10%, category-B wheat flour for the production of, gluten grain, comparatively agglomerate, Gluten recovery rate >=7%, if C class wheat flour for the production of, gluten grain, non-agglomerate, gluten in the pasty state, will can not get Gluten; Be compared to prior art, the present invention's Gluten production per ton water consumption, power consumption, gas consumption save 10.8%, 10.5% and 6.6% respectively.
On the contrary, simple use wheat flour wet gluten content index effectively can not instruct the selection of Gluten raw material, there is the wheat flour that a large amount of wet gluten content is higher, production can not get Gluten, or obtain less Gluten, such as: 14#, the wheat flour that some wet gluten content is lower, production can arrive Gluten, such as: 15#19#30#, the waste of the resources of production and the increase of energy consumption can be caused like this.Therefore, wheat flour selection method of the present invention accurate and effective can instruct the production of Gluten.
Claims (6)
1. for extracting a wheat flour for Gluten, it is characterized in that, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6.
2. the wheat flour for extracting Gluten according to claim 1, is characterized in that, described wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.7.
3. a selection method for the wheat flour for extracting Gluten according to claim 1, is characterized in that, comprise the following steps:
(1) get wheat flour 2 ~ 3g, use ethanolic solution 25 ~ 35mL, extract 2 ~ 4h, mixed solution, through centrifugal, obtains supernatant and sediment;
(2) get step (1) supernatant 8 ~ 12mL in digest tube, on water-bath, make ethanol evaporation complete, detect alcohol protein content;
(3) step (1) sediment is got, dry, detect glutenin content;
(4) calculate wheat flour alcohol soluble protein and glutenin part by weight, select the wheat flour of wheat flour alcohol soluble protein and glutenin part by weight coefficient >=0.6 as the raw material preparing Gluten.
4. the selection method of wheat flour according to claim 3, is characterized in that, the volumetric concentration of described step (1) ethanolic solution is 60 ~ 70%.
5. utilize the wheat flour described in claim 1 or 2 to prepare a method for Gluten, it is characterized in that, comprise the following steps:
(1) and face: the ratio of the warm water of wheat flour and 25 ~ 55 DEG C by weight 0.8-0.9:1 is mixed, and face obtains dough;
(2) slaking: step (1) dough slaking 10 ~ 15min in slaking tank, obtains cooked dough;
(3) size mixing: the cooked dough obtain step (2) and water carry out homogeneous and sizes mixing and obtain starch adhesive;
(4) gluten extracts: step (3) starch adhesive isolates wet gluten through vortex separation system;
(5) dry, broken: step (4) wet gluten, through 80 ~ 150 DEG C of drying and dehydratings, pulverizing, screening, obtains Gluten.
6. method according to claim 5, is characterized in that, described step (3) starch adhesive Baume degrees is 10 ~ 13 ° of B é.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510605155.2A CN105124388A (en) | 2015-09-21 | 2015-09-21 | Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510605155.2A CN105124388A (en) | 2015-09-21 | 2015-09-21 | Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124388A true CN105124388A (en) | 2015-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510605155.2A Pending CN105124388A (en) | 2015-09-21 | 2015-09-21 | Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten |
Country Status (1)
| Country | Link |
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| CN (1) | CN105124388A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594354A (en) * | 2017-09-12 | 2018-01-19 | 宿州市皖神面制品有限公司 | A kind of production method of particle Gluten |
| CN107691578A (en) * | 2017-11-17 | 2018-02-16 | 河南工业大学 | A kind of enriched bread for adding glutenin |
| CN109123066A (en) * | 2018-07-12 | 2019-01-04 | 安徽省碧绿春生物科技有限公司 | A kind of method of purification of Gluten |
| CN113080305A (en) * | 2021-04-28 | 2021-07-09 | 武汉轻工大学 | High-viscoelasticity gluten protein powder and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365990A (en) * | 2014-11-20 | 2015-02-25 | 华中农业大学 | Wheat alcohol-soluble protein and glutelin as well as preparation method and application thereof |
-
2015
- 2015-09-21 CN CN201510605155.2A patent/CN105124388A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365990A (en) * | 2014-11-20 | 2015-02-25 | 华中农业大学 | Wheat alcohol-soluble protein and glutelin as well as preparation method and application thereof |
Non-Patent Citations (3)
| Title |
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| 史建芳等: "小麦粉品质性状分析及组分含量与水饺皮品质关系", 《食品科技》 * |
| 周申: "不同小麦谷朊粉加工工艺对小麦粉质量要求", 《粮油加工》 * |
| 田娟丽等: "谷朊粉质量评价的研究进展", 《粮食与饲料工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594354A (en) * | 2017-09-12 | 2018-01-19 | 宿州市皖神面制品有限公司 | A kind of production method of particle Gluten |
| CN107691578A (en) * | 2017-11-17 | 2018-02-16 | 河南工业大学 | A kind of enriched bread for adding glutenin |
| CN109123066A (en) * | 2018-07-12 | 2019-01-04 | 安徽省碧绿春生物科技有限公司 | A kind of method of purification of Gluten |
| CN113080305A (en) * | 2021-04-28 | 2021-07-09 | 武汉轻工大学 | High-viscoelasticity gluten protein powder and preparation method and application thereof |
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Effective date of abandoning: 20190809 |
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