CN106578336A - Novel technology for continuous production of wet gluten - Google Patents
Novel technology for continuous production of wet gluten Download PDFInfo
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- CN106578336A CN106578336A CN201611059372.7A CN201611059372A CN106578336A CN 106578336 A CN106578336 A CN 106578336A CN 201611059372 A CN201611059372 A CN 201611059372A CN 106578336 A CN106578336 A CN 106578336A
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- 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
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Abstract
The invention discloses a novel technology for continuous production of wet gluten. The technology includes the following steps of flour feeding, continuous dough kneading, dough fermentation, separation of gluten and starch, gluten screening, gluten washing, utilization of starch slurry and utilization of wet gluten, and the fresh gluten which is good in water absorption, high in protein content and capable of meeting production technical requirements is obtained. Two wet gluten production modes using a gluten washing machine and a swirler unit respectively are effectively combined and used, characteristics are integrated, advantages are complemented with each other, in the mechanical, automatic and continuous production process, production cost is reduced, the production environment is improved, the yield and labor efficiency are improved, and especially product quality is also remarkably improved compared with a traditional technology.
Description
Technical field
The present invention relates to a kind of method of modern production wet gluten, more particularly to a kind of continuous way production wet gluten is new
Technique, belongs to technical field of agricultural product process.
Background technology
At present, China is that producing for one of major country of production Semen Tritici aestivi, wheat flour milling and wet gluten has long going through
History.Wherein, wet gluten is nutritious vegetable protein source, and as raw material edible each of China people custom can be made
Traditional food is planted, such as：Steamed gluten, plain intestinal, fried gluten puff, gluten soup etc..With the development of production line scale, wet gluten also can be dry
After dry, size-reduced, screen, packing obtain vital wheat gluten.
Traditional batch (-type) wet gluten production technology（Martin）I.e. dough method, has the history of more than 100 years, its technique
Flow process is as shown in Figure 2.The production process of the technique relies primarily on same step dough mixing machine, its dough-making powder, ripening, fresh face
The separation of muscle is completed with washing in the equipment, and production efficiency is relatively low.Before feeding intake, first first put a certain amount of in dough-making powder cabinet
Water, then by flour and water with 1:The ratio of 0.5-0.6, using manually packed flour poured in dough-making powder cabinet, start and
Face machine, while feeding intake, while stir, when question handler is uniformly mixed into dough, stop stirring, wait for a period of time quietly（About 5 points
Clock -10 minutes）, allow dough ripening in cabinet, it is beneficial to gluten networking and is sufficiently formed, treat that gluten fully absorbs water to form network
Afterwards, start to wash dough, dough is after repeatedly washing（Typically want more than 4 times）The pure water content of comparison about 70% can be obtained
Wet gluten block.
The process characteristic of above-mentioned traditional type dough method is：Technological equipment investment is few, upper detective, and equipment operation is simple, fits
Conjunction large-scale production is less, labour-intensive production medium-sized and small enterprises, but also has the disadvantages that：1st, production efficiency compared with
It is low, it is labour-intensive production, the amount of labour is big.Dough-making powder, ripening, the separation of fresh gluten and washing are completed in the equipment, and are
It is artificial to pour flour in dough mixing machine cabinet ability dough-making powder, it is batch production, it is impossible to continuous prodution, operate labor intensity
Greatly, artifical influence factor is a lot, and production efficiency is relatively low.
2nd, food safety is difficult to ensure that.Due to being manually directly to pour into packed flour in dough mixing machine cabinet, raw material is
Powdery flour, wet cleaning region dry with dough-making powder, gluten washing zone can not effectively separate, and working environment is poor, easily produces friendship
Fork pollution, food hygiene quality is also difficult to ensure that.According to ISO22000：2005th, GB/22000-20006 food safety management body
The requirement of system, it is difficult to manage, it is impossible to effectively ensure food safety, it is difficult to connect with international market and Food safety management system
Rail.
3rd, the product quality of production, to go out rate unstable.Due to ratio, curing time, the washing of flour quality, flour and water
The factor of the factors such as effect is more, all brings considerable influence to manual operation, easily produces rate and quality fluctuation phenomenon,
Cause that product goes out rate and quality is unstable.The flour used due to traditional dough method and the dough-making powder ratio of water are 1:0.5-0.6,
The dough viscosity generated through batch (-type) dough mixing machine is higher, and dough is also more stiff, though Jing strong mechanical agitation, starch is very
Hardly possible separate with gluten, starch is also easily wrapped in the middle of wet gluten network, thus stir dynamics and mixing time it is relatively large, compared with
It is long, the network of gluten is easily destroyed, cause gluten to damage and be lost in.If after being dried, the albumen of the wheat gluten flour for obtaining contains
Amount is also low（Typically in 70%-75%）, water absorption rate is low, it is difficult to produce that interior quality is good, the gluten meal that quality is high.
4th, produce unstable, yield is relatively low.Produced using the wet gluten of batch (-type) dough-making powder, a process is completed per batch to be needed
The time wanted is longer, typically wants 45 minutes or so 1 hour, and the yield that production line processes per hour flour is relatively low, needs from many
The step dough mixing machine of platform just can be completed, therefore the area for taking workshop is larger, and recruitment number is more, and production link is more, production pipe
Reason difficulty is big, also more by external influence factors, it is difficult to keep the lifting of production stability, yield.
5th, because the technique is in Yield and quality, sanitary condition, personnel's recruitment, production operation, labor intensity for producing etc.
Aspect has many defects, is suitable only for small lot batch manufacture, is unfavorable for scale, industrialization, large batch of production, it is impossible to effectively
Promote the fast development of gluten meal and gluten product industry.
In sum, it is badly in need of a kind of quick dough-making powder, ripening, the separation of fresh gluten and the modern production technique washed so that
Manufacturing enterprise obtains economic benefit and social benefit bumper harvests.
The content of the invention
For above-mentioned existing technical problem, the wet gluten production technology based on traditional dough method understands and analyzes, knot
The characteristics of closing practical experience for many years, and draw vortex method production wet gluten technique, it is wet that the present invention provides a kind of continuous way production
The new technology of gluten, reaching can improve the product quality of wet gluten, keep product quality to stablize, and reduce labor intensity, change
Kind working environment and sanitary condition, can raise labour efficiency again, realize the purpose of scale industrial production.
For achieving the above object, the present invention provides the new technology that a kind of continuous way produces wet gluten, including following concrete step
Suddenly：
A, flour charging：Pour flour into conveying auger, boosted machine, flour inspection sieve entering surface powder cabin are stored, and are company
Continuous production provides stable flour source.
Further, flour feed process is separated with the operation of follow-up dough-making powder, washing with body of wall.Consequently, it is possible to two class works
Sequence is owned by independent working place, can be effectively prevented from the mutual cross-contamination of dust, steam, can be workshop
There is provided a good working environment, it is ensured that workshop hygienic quality and working environment meet the requirement of production sanitary condition.
B, continuous dough-making powder：Flour Jing metering augers in flour storehouse are distributed into into first, second simultaneously with stable flow
Dough mixing machine, mix with water carries out continuous way dough-making powder respectively, and formation meets the dough of technological requirement, obtains first, second dough.
Further, the first dough mixing machine is subsequently to wash the continual and steady offer dough of muscle machine, it is desirable to the mixing ratio of flour and water
Example is 1:0.65-0.75；Second dough mixing machine is the continual and steady offer dough of follow-up cyclone unit, it is desirable to flour and water ratio
It is mixed into 1:0.75-0.85.The technological requirement of automatization and continuous way dough-making powder is realized with this.
C, dough rest：By first, second dough, respectively Jing pumps are conveyed into corresponding curing tank, carry out ripening, and dough
Certain material position is remained, first, second cooked dough is respectively obtained.It is to form face because the physics of aleuronat embodies
Muscle, what gluten was mainly made up of protein, through this step, gluten network can be allowed to be sufficiently formed, it is ensured that wet gluten is good
Quality and go out rate.
Further, the time of dough rest is 19-21 point, can be according to factors such as the temperature in season, flour qualities depending on.
D, gluten and starch separation：By the first cooked dough send into wash muscle machine, washed, through washing muscle machine stirring,
Mutually rubbing between dough, the flushing of current, obtain the first wet gluten；Second cooked dough is sent into into tank of sizing mixing, adding water is carried out
Size mixing, then Jing pumps enter cyclone unit, by the centrifugal action of each monomer of cyclone, tiny gluten are isolated
Come, obtain the second wet gluten.
E, gluten screen：First, second wet gluten is sent into into gluten sieve so that starch and wet gluten initial gross separation, obtained
Block larger wet gluten.
F, gluten washing：In order to obtain water absorption preferably, the protein content fresh face for meeting manufacturing requirementss such as higher
Muscle, sends upper step gained wet gluten into rotary gluten washing machine, is rinsed with water while wet gluten is rolled so that starch and
Wet gluten is further separated, and obtains fresh wet gluten, can reach water absorption preferably, protein content is higher etc. meets production technology
The purpose of requirement.
G, starch slurry are utilized：By respectively Jing after washing muscle machine, cyclone unit, gluten screen and washing screen operation and separate
Raw material or Jing dehydration, dried of the starch slurry as production ethanol.
H, wet gluten are utilized：Fresh wet gluten after by scrubbed screen is used to produce gluten meal or gluten product.
Further, required industrial water is the tap water of fresh cleaning, and water temperature is 19-21 DEG C.
The present invention key technology be：Flour is respectively delivered to different sums by flour by measuring auger in bin
Face machine, according to technological requirement and tap water different proportion dough-making powder is carried out, and then ripening respectively is carried out respectively wet in distinct device
Gluten is separated with starch（Cyclone unit needs first to size mixing）.So design technology the reason for it is as follows：Wash acting on for muscle machine
In dough washing in muscle machine, by its forward-reverse spiral mechanical agitation, and mutually rubbing between waterpower and dough, by starch from face
Put forward between group, by the washing of multiple water, wet gluten is gathered into into agglomeration and is tied together, so as to realize the formation of wet gluten.
The effect of cyclone unit is after dough in advance adds water in dough in tank of sizing mixing, to be modulated into certain density serosity,
Then by the centrifugal action of the cyclonic separation of each monomer in cyclone, light phase heavy phase is separated, wet gluten from light phase out, so
After be clustered together, and starch slurry is separated from heavy phase, so as to realize that wet gluten is separated with starch.
The different mode of above two is obtained for the effect produced in wet gluten, but its technique, to wet gluten（Wet gluten
It is activity gluten powder after washing, crushed after being dried）Go out rate, product quality, water consume production cost affect it is larger.Meeting life
Under the flour material square one of product, with cyclone with wash compared with muscle machine mode produces, be to produce final products gluten meal
Example, it is low by 20% or so on the basis of original that the ash rate of the gluten meal produced with cyclone mode washes muscle machine mode（Such as wash muscle machine
Production gluten meal ash is 1.0%；Cyclone mode is produced can 0.80%）, cyclone mode with wash muscle machine mode produce water consumption can
Using water wisely 5-6 tons/ton flour；Protein can improve 1-2%；The also different degrees of raising of the water absorption rate and interior quality of product；
But can improve 0.5% or so with washing muscle machine mode and producing to compare in terms of product goes out rate with cyclone mode；If of the same race producing
On the premise of quality gluten meal, can adjust in flour material quality index, in terms of raw material, required flour is per ton to be reduced
Cost 30-40 is first.
Therefore, sufficiently by the effective utilization of two kinds of modes of production in terms of process design, collection features exist
Together, can have complementary advantages, be complementary to one another, not only retain the part elite of traditional handicraft batch production wet gluten technique, and
With reference to the characteristics of modern gluten meal eddy flow production technology, for the practical situation of local production, production process also achieves machinery
Change, automatization's continuous prodution, reduce production cost, improve production environment, improve yield and labor efficiency, ensure
Product goes out rate, and especially product quality also increases significantly compared with traditional handicraft.Therefore, comprehensive each side factor, ad hoc meter this
Bright technical scheme.
To sum up, the new technology of this continuous way production wet gluten is mainly flour Jing meterings auger Jing after bin, is further divided into
Two parts are carried out：A part of flour is mixed in proportion with water, and stirring forms dough, Jing after ripening, is carried out with water washing in muscle machine
Wash for several times, form wet gluten；And another part flour and water are mixed in another ratio, stirring forms dough, Jing ripenings, sizes mixing
Afterwards, the effect through cyclone unit is separated and concentrated, and through the screen of gluten sieve, starch is separated with wet gluten；Two
The starch slurry of portion washes is combined and use as alcohol raw material or be dehydrated, is dried；Wet gluten obtained by two parts Jing again
The further washing of washing machine is crossed, satisfactory high-quality wet gluten is finally reached.Due to adopting above-mentioned technical proposal, this
Invention has advantages below：
1st, each procedure is according to technological requirement, from flour charging, dough-making powder, dough rest, size mixing, wet gluten and starch separation, face
The washing and screen of muscle, completes in distinct device, realizes automatization, mechanization, continuous production, greatly reduces people
The labor intensity of member, allows operator to free from heavy physical work, improves labor productivity, is conducive to pushing away
Dynamic the sector technological progress.
2nd, working environment and sanitary condition preferably, can meet ISO22000：2005th, GB/22000-20006 food safetys pipe
The requirement of reason system, it is ensured that product safety, health.Because flour feeding part separates with the class operation of water-wash section two, effectively
Mutual cross-contamination is reduced, effectively ensures product safety, relevant export food hygienic practice requirement is met, by this
Bright technique adjustment, can provide the food working space of a production safety, health, it is easy to international market and food to consumer
Security management system integrates with.
3rd, product goes out rate, better quality.The dough-making powder ratio of flour and water is moderate, through uniformly stirring for continuous way dough mixing machine
Mix, the dough for being generated is soft, dilute denseness is relatively appropriate；And dough has special curing tank to carry out ripening, by maturing process
In natural cohesion, gluten network is sufficiently formed；Another to adopt stirring at low speed because washing muscle machine, stirring dynamics is soft, gluten
Jing after washing muscle machine washing and wash, also can condense very well, and easily and starch separation, not easy damaged and loss, therefore the drawing of wet gluten
Stretch intensity and water absorption is preferable, protein content is also higher.By this production technology, manual operation can be further reduced to life
The impact that yield and quality and yield are brought so that product go out rate and quality is all greatly improved.
4th, produce stable, yield is big.Flour feed process is packed using ton bag, and stopping surface, charging adopt mobile type electric
Calabash, flour conveying auger, elevator, flour bin, are capable of achieving different quality flour blending, reduce manual operation shadow
Ring, for continuous way dough mixing machine stable flour supply is provided；Because using continuous way dough mixing machine dough-making powder, the dough of production is in ripening
Cheng Zhongyou special curing tank carries out ripening, has saved the dough-making powder time corresponding with curing step；Dough conveying is all adopted
Screw pump is conveyed, and according to manufacturing technique requirent mechanization, automatization, continuous prodution, dough washing and gluten are realized
Washing screen, has obtained effectively ensureing, production is stable, and washing step volume of production potentiality are larger.
5 compared with traditional production technology, the present invention production Yield and quality, sanitary condition, manual operation because
The aspects such as element impact have plurality of advantages, have been capable of achieving mechanization, automatization, continuous prodution.Can also effectively utilizes Factory Building sky
Between, floor space is little, and recruitment personnel are few, and labor intensity is low, is adapted to the sector scale, industrialization, large batch of production, can have
The promotion gluten meal of effect and the fast development of gluten product industry.
Description of the drawings
Fig. 1 is the process chart of the present invention；
Fig. 2 is the wet gluten production technological process of conventional dough method.
Specific embodiment
Depending on production scale determined by the present invention can be according to the investment capacity and the market development capability, with process face per hour
As a example by powder 3-8 tons, in conjunction with the accompanying drawings and embodiments the invention will be further described.
Present invention process requires that flour feed process and dough-making powder, washing step are respectively independent working place, with body of wall every
Open, be effectively prevented from the mutual cross-contamination of dust, steam.And required industrial water is 19-21 DEG C of fresh cleaning
Tap water.As shown in figure 1, the present invention's comprises the following steps that：
A, flour charging：The flour ton bag of company's raw material acceptance criteria will be met（800 kilograms/bag）By mobile type electric calabash
Sling, after the lower mouth of ton bag is untied, flour falls directly into the entrance of conveying auger, by elevator, flour inspection sieve into
Enter flour storehouse to be stored.Not only it is capable of achieving different quality flour blending, moreover it is possible to provide stable flour source for continuous production.
B, continuous dough-making powder：Flour Jing metering augers in flour storehouse are distributed into into two dough-making powder simultaneously with stable flow
Machine.The mixed proportion of flour and water is 1 in first dough mixing machine:0.65-0.75, Jing continuous mixing mixes, and formation meets technique
The first desired dough, and dough is continuously produced, continual and steady satisfaction subsequently washes the dough demand of muscle machine.Second
Flour and water ratio are mixed into 1 in dough mixing machine:0.75-0.85, Jing continuous mixing mixes, and formation meets the second of technological requirement
Dough, and dough is continuously produced, the continual and steady dough demand for meeting follow-up cyclone unit.Realized certainly with this
The technological requirement of dynamicization and continuous way dough-making powder.
C, dough rest：By first, second dough, respectively Jing screw pumps are conveyed into corresponding curing tank, and dough is protected all the time
Certain material position is held, place carries out ripening for a period of time, and the curing time can be according to factors such as the temperature in season, flour qualities
It is fixed, generally 19-21 minutes, first, second cooked dough is respectively obtained with regard to this.It is to be formed because the physics of aleuronat embodies
Gluten, what gluten was mainly made up of protein, through this step, gluten network can be allowed to be sufficiently formed, it is ensured that wet gluten is good
Quality and go out rate.
D, gluten are separated with starch：First cooked dough is sent into and washes muscle machine, repeatedly washed, through washing muscle machine
Stirring, mutually rubbing between dough, the flushing of current, obtain the first wet gluten.Second cooked dough is sent into into tank of sizing mixing, is passed through
The effect of agitator, adds water and is sized mixing, and then Jing pumps enter cyclone unit, is made by the centrifugation of each monomer of cyclone
With, tiny gluten is separated, obtain the second wet gluten.
E, gluten screen：First, second wet gluten is sent into into gluten sieve so that starch and wet gluten initial gross separation, obtained
Block larger wet gluten.
F, gluten washing：In order to obtain water absorption preferably, the protein content fresh face for meeting manufacturing requirementss such as higher
Muscle, sends upper step gained wet gluten into rotary gluten washing machine so that starch is further separated with wet gluten.In wet gluten rolling
Rinsed with water while dynamic, to reduce content of starch, increased percent protein, obtain the symbols such as water absorption is preferable, protein content is higher
Close the fresh wet gluten of manufacturing requirementss.
G, starch slurry are utilized：By respectively Jing after washing muscle machine, cyclone unit, gluten screen and washing screen operation and separate
Raw material or Jing dehydration, dried of the starch slurry as production ethanol.
H, wet gluten are utilized：Fresh wet gluten after by scrubbed screen is directly processed into gluten product, or is done
It is dry, moisture≤8%, gross protein value can be produced（N × 6.25 butt）>=85% activity gluten powder.
The wet gluten production technology of this continuous way dough-making powder can be as other wheat starch production lines, the wet gluten for being produced
Gluten product can be done, it is also possible to after the drying, produce wheat gluten flour.Because larger with water, according to production technology and skill of founding the factory
Art requires that design is founded the factory, if after wheat starch pulp dehydration, being dried to obtain wheaten starch finished product, it is necessary to auxiliary construction wastewater treatment
Facility, if wheat starch pulp is used as the raw material of Alcohol Production, waste water is turned waste into wealth, it is not necessary to wastewater treatment, starch slurry
Can all use.So, wheat starch production line not only can reduce production cost, it is to avoid at the waste water of Wheat Production line
Reason brings series of problems, Alcohol Production line to save the part producing cost such as water, electricity, artificial, increase mixed economy effect
Benefit, if two production lines can be effectively combined, is one and kills two birds with one stone, realizes economic benefit and social benefit bumper harvests
Doulbe-sides' victory project.
Even if the essential part of above-mentioned technique traditional handicraft is retained, modernization wet gluten is set to produce in traditional handicraft again
In must be applied.It is wet gluten production from small-scale production to extensive while wet gluten quality is effectively improved
Industrialization, automatization, modern production lay a good foundation, it is believed that the invention of this technique is sent out promoting technical progress of industry
Wave good facilitation.
Claims (6)
1. a kind of continuous way produces the new technology of wet gluten, it is characterised in that comprise the following specific steps that：
A, flour charging：Pour flour into conveying auger, boosted machine, flour inspection sieve entering surface powder cabin are stored, and are company
Continuous production provides stable flour source；
B, continuous dough-making powder：Flour Jing metering augers in flour storehouse are distributed into into first, second dough-making powder simultaneously with stable flow
Machine, mix with water carries out continuous way dough-making powder respectively, obtains first, second dough, and the first dough mixing machine and continues subsequently to wash muscle machine
Stable offer dough, the second dough mixing machine is the continual and steady offer dough of follow-up cyclone unit；
C, dough rest：By first, second dough, respectively Jing pumps are conveyed into corresponding curing tank, carry out ripening, and dough is all the time
Certain material position is kept, first, second cooked dough is respectively obtained；
D, gluten and starch separation：First cooked dough is sent into and washes muscle machine, washed, obtain the first wet gluten；By second
Cooked dough sends into tank of sizing mixing, and adds water and is sized mixing, and then Jing pumps enter cyclone unit, by each monomer of cyclone
Centrifugal action, tiny gluten is separated, and obtains the second wet gluten；
E, gluten screen：First, second wet gluten is sent into into gluten sieve so that starch and wet gluten initial gross separation, obtain bulk
Larger wet gluten；
F, gluten washing：Upper step gained wet gluten is sent into into rotary gluten washing machine, is rushed with water while wet gluten is rolled
Wash so that starch is further separated with wet gluten, obtain fresh wet gluten；
G, starch slurry are utilized：By starch respectively Jing after washing muscle machine, cyclone unit, gluten screen and washing screen operation and separate
Starch the raw material or Jing dehydrations, dried as production ethanol；
H, wet gluten are utilized：Fresh wet gluten after by scrubbed screen is used to produce gluten meal or gluten product.
2. a kind of continuous way according to claim 1 produces the new technology of wet gluten, it is characterised in that first in step B
Flour and the mixed proportion of water are 1 in dough mixing machine:0.65-0.75.
3. a kind of continuous way according to claim 1 and 2 produces the new technology of wet gluten, it is characterised in that the in step B
Flour and water ratio are mixed into 1 in two dough mixing machines:0.75-0.85.
4. a kind of continuous way according to claim 1 and 2 produces the new technology of wet gluten, it is characterised in that face in step C
The time of group's ripening is 19-21 minutes.
5. a kind of continuous way according to claim 1 and 2 produces the new technology of wet gluten, it is characterised in that enter in flour
Material process is separated with the operation of dough-making powder, washing with body of wall.
6. a kind of continuous way according to claim 1 and 2 produces the new technology of wet gluten, it is characterised in that industrial water
For the tap water of fresh cleaning, water temperature is 19-21 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566846A (en) * | 2018-12-22 | 2019-04-05 | 河南飞天农业开发股份有限公司 | A kind of production technology of Gluten |
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| JPH04158748A (en) * | 1990-10-22 | 1992-06-01 | Kanegafuchi Chem Ind Co Ltd | Method for modifying wheat protein food and wheat protein food |
| CN102640837A (en) * | 2012-05-11 | 2012-08-22 | 徐州澳凯小麦淀粉有限公司 | Continuous dough kneading wet gluten modern production process |
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2016
- 2016-11-28 CN CN201611059372.7A patent/CN106578336A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04158748A (en) * | 1990-10-22 | 1992-06-01 | Kanegafuchi Chem Ind Co Ltd | Method for modifying wheat protein food and wheat protein food |
| CN102640837A (en) * | 2012-05-11 | 2012-08-22 | 徐州澳凯小麦淀粉有限公司 | Continuous dough kneading wet gluten modern production process |
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| 张卫明等: "《植物资源开发研究与应用》", 31 December 2005, 东南大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566846A (en) * | 2018-12-22 | 2019-04-05 | 河南飞天农业开发股份有限公司 | A kind of production technology of Gluten |
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