CN107439790A - A kind of method using extruder modification of wheat flour gluten protein - Google Patents
A kind of method using extruder modification of wheat flour gluten protein Download PDFInfo
- Publication number
- CN107439790A CN107439790A CN201710790792.0A CN201710790792A CN107439790A CN 107439790 A CN107439790 A CN 107439790A CN 201710790792 A CN201710790792 A CN 201710790792A CN 107439790 A CN107439790 A CN 107439790A
- Authority
- CN
- China
- Prior art keywords
- mucedin
- wheat flour
- present
- gluten protein
- improve
- 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.)
- Pending
Links
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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to grain intensive processing technology, belong to processing of farm products field.More particularly to a kind of method using extruder modification of wheat flour gluten protein, it is characterised in that：The mucedin is prepared by mass percentage by following raw materials, wherein：The amount that compound lard is added in mucedin is 5% 10%（v/w）, wherein compound lard ratio is soybean oil：Peanut oil：Sunflower oil=4:4:2, addition moisture is advisable to that can form team shape.The present invention's applies twin-screw（Three sections）Bulking machine is extruded, and extruding condition is：60 DEG C 80 DEG C 100 DEG C to 60 DEG C 80 DEG C 140 DEG C.The formula and pressing method can effectively reduce the systematism level of mucedin, form cotton-shaped pasta, improve the appearance color of mucedin, and improve the edible quality of mucedin.
Description
Technical field
The present invention relates to grain intensive processing technology, belong to processing of farm products field, particularly relate to a kind of using crowded
The method for pressing bulking machine modification of wheat flour gluten protein.
Background technology
Mucedin with very strong viscoelasticity, its structure due to easily forming cubic network system so that its product
Digestibility is relatively low；In addition, containing more ANFs in mucedin, the production and processing characteristic and food of its product are constrained
Use quality.
At present, it can be common that the methods of using organic acid deamidation method, enzymolysis and hydrolyzing, mucedin is changed
The problems such as property, has that modification efficiency is relatively low, caused discarded object is more in these methods, and environmentally friendly cost is higher.
The content of the invention
The purpose of the present invention is exactly to provide a kind of utilize for the weak point in the presence of above-mentioned prior art and extrude
The method of bulking machine modification of wheat flour gluten protein, the present invention are reached by adding a certain amount of compound lard in mucedin
Improve mucedin systematism degree, lift the appearance luster and edible quality of mucedin.Implementation of the present invention is simple, improves
With lifting mucedin edible quality significant effect.
The purpose of the present invention is achieved through the following technical solutions, mucedin extrusion system of the present invention be by
It is prepared by the raw material of following weight percentage, wherein：The ratio of compound lard and mucedin is that adding proportion is 5%-
10%（v/w）, wherein, soybean oil：Peanut oil：Sunflower oil=4:4:2, addition moisture is advisable to that can form team shape.The present invention
Apply twin-screw（Three sections）Bulking machine is extruded, and extruding condition is：60 DEG C -80 DEG C -100 DEG C to 60 DEG C -80 DEG C -140 DEG C.
The formula and pressing method can effectively reduce the systematism level of mucedin, form cotton-shaped pasta, improve mucedin
Appearance color, and improve the edible quality of mucedin.
Embodiment
The present invention is further described below with reference to embodiment：
Embodiment 1：
300 g mucedins are taken, add the mL of soybean oil 6, the mL of peanut oil 6, the mL of sunflower oil 3 respectively, make the totality of its grease
Product is 15 mL, envelope-bulk to weight ratio 5%（v/w）, add water to stir into cotton-shaped, carry out extrusion.The temperature of extrusion of the present invention
Degree condition is 60 DEG C -80 DEG C -100 DEG C, and the result of extrusion is less graininess, can effectively reduce the group of mucedin
Knitting degree, cotton-shaped pasta is formed, improve the appearance color of mucedin, and improve the edible quality of mucedin.
Embodiment 2
300 g mucedins are taken, the mL of soybean oil 12, the mL of peanut oil 12, the mL of sunflower oil 6 is added respectively, makes the total of its grease
Volume is 30 mL, envelope-bulk to weight ratio 10%（v/w）, add water to stir into cotton-shaped, carry out extrusion.Extrusion of the present invention
Temperature conditionss are 60 DEG C -80 DEG C -140 DEG C, and the result of extrusion is less cotton-shaped, can effectively reduce the group of mucedin
Knitting degree, cotton-shaped pasta is formed, improve the appearance color of mucedin, and improve the edible quality of mucedin.
Claims (2)
- A kind of 1. method using extruder modification of wheat flour gluten protein, it is characterised in that：Added in the mucedin The amount of compound lard is 5%-10%（v/w）.
- 2. the method for extruder modification of wheat flour gluten protein is utilized described in a kind of claim, it is characterised in that：It is wherein mixed It is soybean oil to close grease ratio：Peanut oil：Sunflower oil=4:4:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710790792.0A CN107439790A (en) | 2017-09-05 | 2017-09-05 | A kind of method using extruder modification of wheat flour gluten protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710790792.0A CN107439790A (en) | 2017-09-05 | 2017-09-05 | A kind of method using extruder modification of wheat flour gluten protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439790A true CN107439790A (en) | 2017-12-08 |
Family
ID=60495772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710790792.0A Pending CN107439790A (en) | 2017-09-05 | 2017-09-05 | A kind of method using extruder modification of wheat flour gluten protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439790A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439797A (en) * | 2021-06-28 | 2021-09-28 | 河南工业大学 | Method for preparing gluten protein product by co-extrusion of peanut oil and gluten protein |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815774A (en) * | 2016-03-24 | 2016-08-03 | 佛山市聚成生化技术研发有限公司 | Vital gluten fully-vegetable quick-frozen vegetarian meat with balanced nutrients and preparation method of vital gluten fully-vegetable quick-frozen vegetarian meat |
| CN106539000A (en) * | 2016-11-25 | 2017-03-29 | 贵州盛禾特色农产品有限公司 | A kind of preparation method of mulberries pomace dilated food |
-
2017
- 2017-09-05 CN CN201710790792.0A patent/CN107439790A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815774A (en) * | 2016-03-24 | 2016-08-03 | 佛山市聚成生化技术研发有限公司 | Vital gluten fully-vegetable quick-frozen vegetarian meat with balanced nutrients and preparation method of vital gluten fully-vegetable quick-frozen vegetarian meat |
| CN106539000A (en) * | 2016-11-25 | 2017-03-29 | 贵州盛禾特色农产品有限公司 | A kind of preparation method of mulberries pomace dilated food |
Non-Patent Citations (3)
| Title |
|---|
| MARK T.IZZO: "Protein-Lipia Interaction During Single-Screw Extrusion of Zein and Corn Oil", 《CEREAL CHEM》 * |
| 张丙虎等: "谷朊粉特性与挤压组织化特性的关系", 《中国农业科学》 * |
| 马宁: "挤压组织化对小麦面筋蛋白结构影响的研究", 《中国粮油学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439797A (en) * | 2021-06-28 | 2021-09-28 | 河南工业大学 | Method for preparing gluten protein product by co-extrusion of peanut oil and gluten protein |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410329A (en) | Method for performing high-moisture organization by using wheat vital wheat gluten plasmogen | |
| CN102511783B (en) | A kind of edible fungi puffing product processing technology | |
| US20150289542A1 (en) | Method for Texturing Vegetable Fibres and Proteins | |
| CN102578368B (en) | Preparation method of edible fungus chaff feed | |
| CN104927241A (en) | Mold-proof antibacterial wood-plastic material | |
| CN110477275B (en) | Preparation method of rice noodles with low broken rate | |
| CN103156141B (en) | Cassava rice and processing method thereof | |
| CN1121150C (en) | Noodle product of rice flour type | |
| CN107439790A (en) | A kind of method using extruder modification of wheat flour gluten protein | |
| CN106720951A (en) | A kind of sandwich pet food and preparation method thereof | |
| CN105455007A (en) | Instant Korean cold noodle and processing method thereof | |
| CN103284011A (en) | Pet cat snack and preparation method thereof | |
| CN113040330A (en) | Coarse cereal instant noodles and preparation process thereof | |
| PH12014501386A1 (en) | Crumb manufacture | |
| CN101779763B (en) | Instant noodles and method for making same | |
| CN105341329A (en) | Edible interesting biscuits for pets | |
| CN105076956A (en) | Highly-effective dough kneading method capable of improving tough and chewy properties of fine dried noodles | |
| CN102370100B (en) | Method for producing expanded pet feed by using banana lees | |
| CN104161170A (en) | Puffed broken rice and preparation method thereof | |
| CN104171914A (en) | Fine dried noodles made of pure buckwheat flour and convenient to eat | |
| CN104585524A (en) | Grass carp feed and preparation method thereof | |
| NZ607968A (en) | Dehydrated food product | |
| CN102311652A (en) | Degradable food packaging material and preparation method thereof | |
| CN105685549B (en) | Method for producing fresh noodles or fine dried noodles and fresh noodles or fine dried noodles produced by same | |
| CN1868316A (en) | Method for making instant (fast-food) cake made of glutinous rice flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171208 |