CN1055861A

CN1055861A - The technology of the air-dry system vital wheat gluten of low temperature

Info

Publication number: CN1055861A
Application number: CN90102355A
Authority: CN
Inventors: 张玉成
Original assignee: Individual
Current assignee: Individual
Priority date: 1990-04-27
Filing date: 1990-04-27
Publication date: 1991-11-06

Abstract

The technology of the air-dry system vital wheat gluten of a kind of low temperature, solved and produced the wheat gluten flour complex process in the prior art, high the reaching of production cost destroyed to some extent to protein, the problem of thermal denaturation can take place, be characterised in that, it is flour to be added water rub up into wetted surface group, water washes out wet glutelin after treating the slaking of wetted surface group, makes wet glutelin bar again, is ground into vital wheat gluten after low temperature is air-dry, advantage is that technology is simple, be easy to grasp, the thermal denaturation of having avoided destruction and heat drying process to protein to cause is simultaneously met the elasticity that can recover wet glutelin behind the water, dilatancy and extensibility, color and luster are also pure.

Description

The technology of the air-dry system vital wheat gluten of low temperature

The invention belongs to a kind of food processing technology, the technology of the air-dry system vital wheat gluten of particularly a kind of low temperature.

The wheat glutelin is exactly the gluten quality that wheat contains, a kind of vegetable protein of forming by gliadin and glutenin, it contains several amino acids, at wheat flour processed goods (as Bread and Pastries), carnivorous processed goods (as the compression ham), frozen food (as burger), there is purposes very widely processing of aquatic products product aspects such as (as breaded fish sticks).Produce the technology of wheat glutelin in the prior art, among the people a kind of " washing wet glutelin method " arranged, be about to wheat flour and add water and rub up, water is washed repeatedly again after natural slaking, just obtains wet glutelin (being gluten).Because glutenin is very responsive to temperature, so the wet glutelin of output in heat drying front and back elasticity and extensibility certain variation takes place all, particularly wet glutelin is not easy to carry, and also be not easy to keeping, thereby its range of application is very restricted.In order to address the above problem, a kind of " vacuum dehydrating at lower temperature method and spray-on process are produced the production technology of wheat gluten flour " arranged in the prior art, its technological process is about to wet glutelin and dewaters as shown in Figure 2, is ground into Gluten again after vacuum dehydrating at lower temperature subsequent valley protein is done; The glutelin that maybe will wet dewaters, and handles (acid dissolving) through metamorphosis and makes the liquid glutelin, and spray-drying more instantaneously is heated to 130 ℃ to 164 ℃ and makes Gluten.Through Gluten that above-mentioned process is made with revert to wet glutelin immediately after water mixes, and have and be convenient to keeping, stable in properties and be convenient to characteristics such as transportation is so wheat gluten flour has obtained application widely.But above-mentioned two kinds of methods are because complex process, equipment needed thereby is more complicated also, thereby production cost height, be unfavorable for utilization and extention, particularly spray drying process is destroyed to some extent to protein after acid, alkali dissolving make the abnormal processing of glutelin, thereby bring the minimizing and the variation of albumen quality in the wheat gluten flour dry of being produced, even have harmful ion and influence health.In addition, because in the heat drying process, the spray-drying instantaneous temperature is up to 130 ℃-164 ℃, some variations all take place in the elasticity and the extensibility of dry front and back, these variations are called thermal denaturation, can make wheat gluten flour weaken elasticity and extensibility after reverting to wet glutelin.

The objective of the invention is to overcome weak point of the prior art, provide a kind of flow process simple, invest for a short time, cost is low, and the technology of producing vital wheat gluten of good product quality is to help the promotion and application of wheat gluten flour.

The present invention is achieved in that it is flour to be added water rub up into wetted surface group, treat the nature slaking of wetted surface group after water wash out wet glutelin, the glutelin that will wet is then made wet glutelin bar, does through the air-dry one-tenth glutelin of low temperature, after be ground into vital wheat gluten again.

The invention has the advantages that technology is simple, be easy to grasp, be convenient to promote, its production environment and production equipment do not resemble boulton process and spray-on process is so much and complicated, thereby small investment, cost low (producing investment only is the 1/10-1/15 of prior art), owing to adopt the air-dry technology of low temperature, in the glutelin dry run, need not acid, the alkali dissolving does abnormal the processing, so avoided destruction, and the harmful ion of non-existent acid, alkali is residual in the finished product to protein; In addition in the low temperature air drying process, avoided owing to of elasticity and the ductile influence of the dry front and back of the high temperature (130 ℃-164 ℃) in the heat drying process 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, taste paddy perfume (or spice).

Accompanying drawing 1 is a process chart of the present invention.

Is that example provides embodiments of the invention below in conjunction with accompanying drawing 1 with processing 350kg flour:

1. 350Kg flour is dropped in the bucket of gluten machine, press 50% of flour weight and add 175Kg water, press 2～3% of flour weight and add 3～4kg salt, start is stirred 25～30 minutes (40 rev/mins in gluten machine) to flour and is integrated into wetted surface group, (can slightly lack summer 5～10 minutes, winter can slightly grow 5～10 minutes);

2. shut down and made the nature slaking of wetted surface group in static 30 minutes;

3. adding water cleans:

3.1, press 100% of flour weight for the first time and add 350Kg water, wash after 5～10 minutes water is put into the starch groove;

3.2, press 100% of flour weight for the second time and add 350Kg water, wash after 5～10 minutes water is put into the starch groove;

3.3, press 40～50% of flour weight for the third time and add 125～170kg water, clean and after 5 minutes water is put into the starch groove;

3.4 the 4th washing is with for the third time;

Through above-mentioned four washings, promptly get the glutelin group that wets, parked draining 10～15 minutes;

4. the glutelin group that will wet puts into the plodder press strip, and the wet glutelin bar of extrusion is advisable with 2 * 4 * 500(mm);

5. the glutelin bar that will wet rides on the bamboo bar and is placed on the yoke, put into then and have the humidity discharging window and air enters in the hurricane drier of window, open the humidity discharging window, start the air exhausting device humidity discharging and start fan with low voltage simultaneously and enter the low temperature drying clean air of window after air-dry indoor feeding is through filtration by air, make room temperature remain on 20～35 ℃, relative humidity gradually and remain on 50～60%, air-dry need 4.5～6 hours, concrete steps are:

5.1, natural air drying under 20 ℃ environment; 60 minutes～80 minutes;

5.2 it is air-dry to preserve moisture under 30 ℃ environment; 30 minutes～50 minutes;

5.3 hydrofuge is air-dry under 35 ℃ environment; 180 minutes～230 minutes, the water content that makes the glutelin bar promptly obtained glutelin and does below 10%;

6. glutelin being done and dropped into the Cereals crusher for crushing of being furnished with Fan Equipment, is 54GG～7XX at the bottom of the sieve of pulverizer.

Through above-mentioned PROCESS FOR TREATMENT, promptly obtain the vital wheat gluten that fineness is 54GG～7XX.

Claims

1, a kind of food processing technology, be particularly related to the technology of the air-dry system vital wheat gluten of a kind of low temperature, it is characterized in that it is flour to be added water rub up into wetted surface group, water washes out wet glutelin after treating the nature slaking of wetted surface group, the glutelin that will wet is then made wet glutelin bar, do through the air-dry one-tenth glutelin of low temperature again, after be ground into vital wheat gluten.

2,, it is characterized in that before being processed into wet glutelin bar draining 10～15 minutes according to the technology of the air-dry system vital wheat gluten of the said low temperature of claim 1.

According to the technology of claim 1 and the air-dry system vital wheat gluten of 2 said low temperature, it is characterized in that 3, the warm glutelin bar of extrusion is advisable with 2 * 4 * 500(mm).

According to the technology of the air-dry system vital wheat gluten of the said low temperature of claim 3, it is characterized in that 4, the air-dry concrete steps of low temperature are:

4.1, natural air drying under 20 ℃ environment, 60 minutes～80 minutes;

4.2 it is air-dry to preserve moisture under 30 ℃ environment, 30 minutes～50 minutes;

4.3 hydrofuge is air-dry under 35 ℃ environment, 180 minutes～230 minutes, the water content that makes the glutelin bar promptly obtained glutelin and does below 10%.

According to the technology of the air-dry system vital wheat gluten of the said low temperature of claim 4, it is characterized in that 5, the fineness of said vital wheat gluten is 54GG～7XX.