CN105639045A - Method for preparing low-calorie gluten - Google Patents

Abstract

The invention provides a method for preparing low-calorie vital gluten. The method includes the steps that red sorghum shell extract with the mass ratio of 15%-20% of wheat gluten protein powder is added into the wheat gluten protein powder (the mass ratio of protein is about 78%), a proper amount of NaCl and 35%-45% of water are added, and the mixture is mixed to be even, frozen, dried, smashed, sieved, packaged and sealed to prepare the low-calorie gluten. According to the method, as the activity of digestive enzymes in the human body can be inhibited through tannin in the used red sorghum shell extract, and a complex compound formed by the tannin, the protein in the gluten protein powder and starch in the gluten protein powder can not be easily digested and absorbed by the human body, the digesting rate is decreased; in this way, the low-calorie gluten prepared with the method is of important significance in reducing calorie providing of a gluten product and a gluten-added product, assisting eating persons in decreasing caloric intake, resisting diabetes and the like. The processing method is easy to operate, low in cost and beneficial to large-scale industrial preparing.

Description

A kind of preparation method of gluten meal low in calories

Technical field

The invention belongs to food processing field, the preparation method being specifically related to a kind of gluten meal low in calories.

Technical background

Gluten meal protein content reaches 75-85%, and aminoacid composition is more complete; Meanwhile, gluten meal has the character such as viscoelasticity, extensibility, gelation, retentiveness film property and liposuction, is widely used in food, industry and field of fodder. In the food industry, as the food additive of a kind of pure natural, in food safety, gluten meal has unrivaled advantage, has been widely used for the production of Flour product, meat products, aquatic product, beverage industries. As, gluten meal, as excellent flour-dough improver, is widely used in the production of bread, noodles, instant noodles; Domestic gluten meal, as the efficient flour gluten fortifier of one, uses it for the production of high-gluten flour, tailored flour for bread, and addition is unrestricted; Gluten meal also has a vegetable food being mainly used for meat as an alternative, it is also possible to be processed into composition similar and have the succedaneum of better texture characteristic and excellent flavor and be applied to meat emulsion product etc. China's gluten meal consuming capacity also expand gradually, have expanded year consumption figure more than 100,000 tons to less than 1000 tons from the consumption figure nineties in 20th century, and have constantly risen with the speed of 15%.

At present, along with people life style transformation, static movable increase, human body energy absorption and unbalanced depletion etc., causing China to exceed 300,000,000 Genus Homos in overweight and obese people, wherein the crowd of 7% is less than 5 years old child. Research shows, body weight often increases 1kg, and the risk suffering from diabetes at least increases by 5%; Overweight people occurs the danger of type ��diabetes mellitus to be 3 times of Normal-weight people, thus in recent years relevant to obesity medical expense rises year by year. Containing abundant tannin in sorghum husk particularly red sorghum shell. Tannin has the biological activitys such as antioxidation, radioprotective, prevention cardiovascular and cerebrovascular disease, is referred to as " the 7th nutrient " of human health. Tannin and the protein in food, starch etc. act on the complex formed and are difficult to digested, the digestibilities such as protein reduce, tannin has the function suppressing digestive enzyme activity simultaneously, so the absorption of human heat can be reduced, be conducive to helping the crowd of ingesting to resist fat and type ��diabetes mellitus generation.Therefore, red sorghum shell tanning extract is added Semen Tritici aestivi powder strength flour and prepares into gluten meal low in calories, for reducing Wheat Gluten product and with the addition of the heat of gluten meal product and provide, help ingester to reduce energy intake, resist diabetes etc. and occur significant.

Summary of the invention

The present invention is directed to China to exceed 300,000,000 Genus Homos, in overweight and obese people, overweight people, the dangerous high present situation of type ��diabetes mellitus occurs, it is proposed that the preparation method of a kind of gluten meal low in calories.

In order to achieve the above object, technical scheme provided by the invention is:

The preparation method of described gluten meal low in calories comprises the following steps:

(1) mixing: add the thick polyphenol extract of red sorghum shell, mixing in wheat gluten protein powder, obtain mixture A; The added thick polyphenol extract quality of red sorghum shell is the 15-20% of wheat gluten protein opaque amount;

(2) Sal adds: adds Sal, mixing in mixture A, obtains mixture B; Added Sal quality is the 1-1.5% of wheat gluten protein opaque amount;

(3) add water mixing: rubs powder 20-30min after adding water in mixture B, obtains wheat gluten protein group; The quality added water is the 35-45% of wheat gluten protein opaque amount;

(4) stand: by wheat gluten protein group 30-35 DEG C, the environment of 60-70% relative humidity stands 20-30min;

(5) lyophilization: by the wheat gluten protein group lyophilization 24-48h after standing to the wheat gluten protein moisture rolled into a ball lower than 10%;

(6) pulverize and sieve: after broken for the wheat gluten protein starch after lyophilization, cross 100-200 mesh sieve, the wheat gluten protein powder after must sieving, be gluten meal low in calories;

(7) packaging: gluten meal low in calories is packed.

Preferably, in the described wheat gluten protein powder of step (1), protein quality percentage composition is 75-80%, it is preferred to 78%.

The extracting method of the thick polyphenol extract of step (1) described red sorghum shell is as follows:

(1) red sorghum shell was pulverized 100 mesh sieves, obtained red sorghum shell powder;

(2) extract red sorghum shell powder 1-1.5h with the acetone stirring that concentration of volume percent is 70%, obtain extract; The solid-liquid ratio of described red sorghum shell powder and acetone is 1:(5 10);

(3) by extract centrifugal 15-20min when 4500r/min, by supernatant vacuum drying 24-36h under 35-40 DEG C of condition, then after lyophilization, namely obtain the thick polyphenol extract of red sorghum shell, in 4 DEG C of preservations, to obtain final product.

The present invention adds the red sorghum shell extract of its weight/mass percentage composition 15-20% in wheat gluten protein powder (weight/mass percentage composition of protein is about 78%), be mixed evenly after adding the water of appropriate NaCl and 35-45%, lyophilization, the preparation of gluten meal low in calories of pulverizing and sieving, realize after package encapsulation, technological operation is simple, with low cost, it is easy to prepared by heavy industrialization.

The present invention will be further described below:

The raw material of red sorghum shell extract used by the present invention is red sorghum shell, because the number of tannin content has dependency with the depth of grain color in red sorghum, the tannin content of white Sorghum vulgare Pers. is considerably less than the Sorghum vulgare Pers. of Huang, other colors such as red, brown, purple, intensification along with Sorghum vulgare Pers. color, tannin content has the trend of increase, therefore adopts red sorghum shell can obtain more tanning extract as extracting raw material. Red sorghum shell extract is added in wheat gluten protein powder by the present invention, the polyphenol such as tannin therein can be formed with the effect such as the protein in Semen Tritici aestivi powder strength flour and a small amount of starch and be difficult to digested complex, tannin has the function suppressing human consumption's enzyme activity simultaneously, and the heat that the gluten meal therefore produced provides for human body can significantly reduce.

Present invention process is simple to operate, and red sorghum shell is with low cost to be easy to get, it is easy to heavy industrialization preparation and popularization;The red sorghum shell extract used in the method can suppress the digestive enzyme activity in human body, and the complex that itself and the protein in wheat gluten protein powder and a small amount of starch etc. are formed is difficult to digested, therefore, the heat that the crowd of ingesting obtains substantially reduces, for reducing gluten meal product and with the addition of the heat of gluten meal product and provide, help ingester to reduce energy intake, resist diabetes etc. and occur significant. Comparing the Semen Tritici aestivi powder strength flour being not added with red sorghum shell extract, adopt its in vitro protein digestibility of gluten meal that the method obtains to reduce 8.5-12.7%, the heat provided for human body significantly reduces.

Compared with prior art, the invention have the benefit that

(1) red sorghum shell extract is added in wheat gluten protein powder the digestibility of protein in the egg albumen powder obtained after the polyphenols such as the tannin that can ensure that in extract fully act on the protein in wheat gluten significantly reduces, the heat that provides substantially reduces;

(2) select red sorghum shell as many phenol extractions raw material, turn waste into wealth, improve raw material added value, there is obvious economic benefit and environmental benefit;

(3) this processing technique is simple to operate, with low cost, is suitable to heavy industrialization application.

Detailed description of the invention

Embodiment 1

Red sorghum shell adopt pulverizer cross 100 mesh sieves after pulverizing, 1h is extracted with the acetone stirring that concentration of volume percent is 70%, wherein, the solid-liquid ratio of red sorghum shell powder and acetone is 1:15, then the centrifugal 20min of 4000r/min, and saves backup supernatant in 4 DEG C at 40 DEG C of vacuum drying 24h postlyophilizations. Toward 1000g wheat gluten protein powder (Commercial wheat mucedin powder, moisture 7.9%; Crude protein content (N �� 5.7, butt) 76.8%; The ash content of coal (butt) 0.8%; Fat content (butt)��0.9%) in add 150g red sorghum shell extract after mixing, obtain mixture; Mixture after mixing mixes after adding 10g Sal, powder 20min is rubbed after adding 350mL water, by the wheat gluten protein group rubbed at 30 DEG C, the environment of 70% relative humidity stands 20min, lyophilization 24-48h to the moisture of wheat gluten protein powder lower than 10%, namely obtained gluten meal low in calories after wheat gluten protein powder after lyophilization is pulverized 100-200 mesh sieve, packed, room temperature preservation. Compare the wheat gluten protein powder being not added with red sorghum shell extract, adopt its in vitro protein digestibility of wheat gluten protein powder that the method obtains to reduce 8.5%.

Embodiment 2

Red sorghum shell adopt pulverizer cross 100 mesh sieves after pulverizing, 1.5h is extracted with the acetone stirring that concentration of volume percent is 70%, wherein, the solid-liquid ratio of red sorghum shell powder and acetone is 1:10, then the centrifugal 15min of 4500r/min, and saves backup supernatant in 4 DEG C at 40 DEG C of vacuum drying 36h postlyophilizations. Toward 1000g Semen Tritici aestivi flour (Commercial wheat mucedin powder, moisture 7.9%; Crude protein content (N �� 5.7, butt) 76.8%; The ash content of coal (butt) 0.8%; Fat content (butt)��0.9%) in add 200g red sorghum shell extract after mixing, obtain mixture; Mix after mixture after mixing adds 15g Sal, powder 30min is rubbed after adding the water of little 450mL, by the wheat gluten protein group rubbed at 35 DEG C, the environment of 65% relative humidity stands 30min, lyophilization 24-48h to the moisture of wheat gluten protein powder lower than 10%, namely obtained gluten meal low in calories after wheat gluten protein powder after lyophilization is pulverized 100-200 mesh sieve, packed, room temperature preservation.Compare the wheat gluten protein powder being not added with red sorghum shell extract, adopt its in vitro protein digestibility of wheat gluten protein powder that the method obtains to reduce 12.7%.

Claims (3)

1. the preparation method of a gluten meal low in calories, it is characterised in that comprise the following steps:

(1) mixing: add the thick polyphenol extract of red sorghum shell, mixing in wheat gluten protein powder, obtain mixture A; The added thick polyphenol extract quality of red sorghum shell is the 15-20% of wheat gluten protein opaque amount;

(2) Sal adds: adds Sal, mixing in mixture A, obtains mixture B; Added Sal quality is the 1-1.5% of wheat gluten protein opaque amount;

(3) add water mixing: rubs powder 20-30min after adding water in mixture B, obtains wheat gluten protein group; The quality added water is the 35-45% of wheat gluten protein opaque amount;

(4) stand: by wheat gluten protein group 30-35 DEG C, the environment of 60-70% relative humidity stands 20-30min;

(5) lyophilization: by the wheat gluten protein group lyophilization 24-48h after standing to the wheat gluten protein moisture rolled into a ball lower than 10%;

(6) pulverize and sieve: after broken for the wheat gluten protein starch after lyophilization, cross 100-200 mesh sieve, the wheat gluten protein powder after must sieving, be gluten meal low in calories.

2. the method that according to claim 1 prepared by gluten meal low in calories, it is characterised in that in the described wheat gluten protein powder of step (1), protein quality percentage composition is 75-80%.

3. the method that according to claim 1 prepared by gluten meal low in calories, it is characterised in that the extracting method of the thick polyphenol extract of step (1) described red sorghum shell is as follows:

(1) red sorghum shell was pulverized 100 mesh sieves, obtained red sorghum shell powder;

(2) extract red sorghum shell powder 1-1.5h with the acetone stirring that concentration of volume percent is 70%, obtain extract; The solid-liquid ratio of described red sorghum shell powder and acetone is 1:(5 10);

(3) by extract centrifugal 15-20min when 4500r/min, by supernatant vacuum drying 24-36h under 35-40 DEG C of condition, then after lyophilization, namely obtain the thick polyphenol extract of red sorghum shell, in 4 DEG C of preservations, to obtain final product.