CN107853450A - A kind of modified wheat gluten and its application in milk tea is formulated - Google Patents
A kind of modified wheat gluten and its application in milk tea is formulated Download PDFInfo
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- CN107853450A CN107853450A CN201711131300.3A CN201711131300A CN107853450A CN 107853450 A CN107853450 A CN 107853450A CN 201711131300 A CN201711131300 A CN 201711131300A CN 107853450 A CN107853450 A CN 107853450A
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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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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Abstract
A kind of application the invention discloses modified wheat gluten and its in milk tea is formulated, the preparation method of wherein modified wheat gluten are as follows：Stepwise discretization gluten protein is first passed through, enzymolysis liquid accesses composite bacteria fermentation after adding sucrose sterilizing, and zymotic fluid is collected by centrifugation supernatant and freezed, and obtains modified wheat gluten.Further improve gluten protein enzymolysis liquid again to mix it with tea powder, Icing Sugar, citric acid powder etc. according to a certain percentage, formula milk tea is made in packaging.The present invention is modified by microorganism to Gluten, and its solubility, emulsifying activity, emulsion stability, oxidation resistance are made moderate progress.This has broken the limitation that Gluten is only applicable to solid-state food, has expanded its application market.It is applied in milk tea instead of milk powder, ensures to have saved cost again under conditions of its nutritional ingredient.
Description
Technical field
The invention belongs to biological technical field, more particularly to microbial fermentation technology.
Background technology
Gluten is also known as wheat activity gluten, is isolated byproduct after wheat processing, its protein (mainly wheat
Alcohol soluble protein and glutenin) content is up to more than 80%, and the mineral matter such as several amino acids and abundant calcium, phosphorus, iron is included, is
The vegetable protein source of high nutrition, high performance-price ratio.
As the accessory substance of Starch Production, used in early days with dietary fiber etc. together as feed, but with Gluten
Self-value is gradually valued by people, and its commercial exploitation also increases, so as to promote Wheat indurstry metaplasia to produce
Industrial chain development.Gluten is processed to traditional food and is applied to food industry, such as steamed gluten, steamed bean curd roll, fried gluten puff very early
Deng.Because wheat flour itself can be only formed the basic network framework of dough, it is impossible to meet the needs of forming good organization's texture, and
Gluten is as a kind of pure natural food improver, and exactly using its special functional characteristic, being added in wheat flour to carry
High wheat flour muscle degree, the network structure for forming dough is more regular, and inner void wall is thin, and even tissue, lines is clear, matter
Ground is penetrating, and color and luster is pure white.In food security aspect, Gluten as the harmless additive of Nantural non-toxic, have other additives without
The advantage of method analogy, oneself is added in all kinds of wheat powder foods extensively, various etc. so as to reach for increasing wheat flour muscle degree
The production standard of level powder and tailored flour.The unique viscoelasticity of wheat gluten can improve the intensity and operational capacity of dough, shorten
The time that dough is formed；Its coagulability is able to maintain that the necessary institutional framework of dough, increases resistance to stinging property；Its film forming ability can both make
Gas is retained in dough and can control degrees of expansion to improve structural homogenity；Its water absorbing capacity can improve the sense of baked product
Official's characteristic, Shelf-life.
Why Gluten can be used as food additives, quality improver in modern food, be due to it
Unique viscoelasticity and emulsibility, it can be largely used to food industry as the substitute of some food.Gluten itself egg
White matter content is very high, and amino acid composition is balanced, by being mixed in proportion with other food albumen, just can make up well bad
Histidine content relatively lacks this deficiency.In addition, comprising only a small amount of fat and sugar class in Gluten, contain higher calcium, phosphorus, iron
Deng mineral matter element, especially calcium content considerably beyond food such as egg, beef, modern is complied fully with to health diet structure
Demand.
This research is with (bacillus subtilis, streptococcus thermophilus, lactobacillus bulgaricus etc.) and food grade fungus (meter Qu
Mould, Mucor, head mold etc.) bacterial strain is some to investigate object, using Gluten water solubility, emulsibility, brews mouthfeel as evaluation index, and it is logical
Influence of the cooperative fermentation of the above-mentioned single strain fermentation of comparative analysis and multi-cultur es to Gluten mouthfeel and quality is crossed, it is suitable to filter out
The strain of fermentation, and obtain the modified wheat gluten of the strain fermentation.Pass through the sensory properties and composition of the Gluten that ferments
Compared to having a certain degree of change before fermentation, modified wheat gluten is replaced the fractions in cream add in milk tea, no
While changing milk tea flavor, the addition of Gluten adds the nutritive value of milk tea.
The content of the invention
The present invention improves solubility using Gluten as raw material, by stepwise discretization, recycles the technology of microbial fermentation to send out
Ferment reaches modified purpose.The modified Gluten that will ferment is added in milk tea instead of milk powder, is made strong containing modified wheat gluten
Health milk tea；With the sense organ of milk tea, mouthfeel etc. for evaluation index, influence of the modified wheat gluten to milk tea flavor and quality is investigated.
Modified wheat gluten of the present invention, prepared by following methods：
(1) cushioning liquid PBS is added in Gluten protein powder, stirs to substrate and dissolves, boiling water bath makes protein
Denaturation is beneficial to later stage enzymolysis, and taking-up cools to required temperature；PH is adjusted, adds papain, pepsin or glutamine
Reaction is hydrolyzed in transaminase；It is preferred that papain；
(2) hydrolyzate obtained by taking step (1), pH is adjusted rapidly, add alkali protease, after treating enzyme reaction, 95 DEG C
It is incubated to terminate enzyme reaction；
(3) enzymolysis liquid obtained by step (2) is taken, pH to 7.0 is adjusted, supernatant is collected by centrifugation, and adds sucrose sterilizing；
(4) supernatant after being sterilized obtained by step (3) is taken, accesses composite bacteria fermentation；
(5) zymotic fluid obtained by taking step (4), is collected by centrifugation supernatant and freezes, that is, obtain modified wheat gluten.
Wherein, the mass ratio of Gluten and buffer solution is 1 in step (1):50；Enzyme hydrolysis condition is：Enzyme addition is every
1g Glutens add 0.05-0.1g enzyme；PH value is 7.0；Hydrolysis temperature is 55 DEG C.
The hydrolysising condition of step (2) neutral and alkali protease is：Enzyme addition is to add 0.05-0.1g's per 1g Glutens
Enzyme；PH value is 8.0；Hydrolysis temperature is 55 DEG C.
Centrifugal condition is is cooled to after room temperature 4 DEG C in step (3), 8000r/min centrifugations 15min；Sterilising conditions are 121 DEG C
Sterilize 15min.
Composite bacteria agent described in step (4) is by Lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, thermophilic chain
2 kinds in coccus, Lactobacillus delbrueckii, Leuconostoc mesenteroides and soya-bean milk streptococcus or two or more composition；Preferred plant lactobacillus and
Lactobacillus bulgaricus forms；Strain access amount is the 10% of supernatant volume；Fermentation condition is 37 DEG C of incubated 36h.
Centrifugal condition is is cooled to after room temperature 4 DEG C in step (5), 8000r/min centrifugations 15min；It is final to be modified
Gluten.
The invention also discloses application of the modified wheat gluten in milk tea is prepared.
The present invention also provides one kind milk tea made of modified wheat gluten of the present invention, and it is formulated is by important part composition：
The instant tea powder of 33-40 parts, the above-mentioned modified wheat gluten of 60-70 parts, the Icing Sugar of 10-20 parts, the citric acid of 2-3 parts
Powder, the essence of 0.1-0.2 parts.
The modifying glutelin powder milky tea preparation method of the present invention, step are as follows：
(1) weigh, each raw material weighing；
(2) mix：Load weighted tea powder, modified wheat gluten, Icing Sugar etc. are mixed；
(3) pack.
Tea powder of the present invention is any water soluble tea extracts dry powder that can be dissolved rapidly, can be purchased from the market
Buy；Equally, above Icing Sugar, citric acid powder, essence can also be bought from market, meet edible safety standard.
In the modifying glutelin powder milky tea of the present invention, other necessary flavor enhancements can be added as needed.
In the present invention, by stepwise discretization gluten protein, enzymolysis liquid is after adding sucrose sterilizing, the dissolubility of sample, emulsification
Property best, peptide concentration highest, its solubility is 84.05%, peptide concentration 4.09mg/mL, and emulsion stability is
33.33%, total reducing power 0.152.It is multiple that optimal lactic acid bacteria combination (Lactobacillus plantarum and lactobacillus bulgaricus) is accessed after sterilizing
Fermentation is closed, its solubility is 88.25%, peptide concentration 4.51mg/mL, emulsion stability 41.33%, total reducing power
0.191.Its solubility, emulsifying activity, emulsion stability, oxidation resistance are made moderate progress.It is only suitable that this has broken Gluten
For the limitation of solid-state food, its application market has been expanded.It is applied in milk tea instead of milk powder, ensures its nutritional ingredient
Under the conditions of again saved cost.Modified wheat gluten is added in milk tea using the present invention, considerably increases the nutritive value of drink,
Comply fully with demand of the modern to health diet structure.
Brief description of the drawings
Fig. 1 is that compound microorganism ferments influence on Gluten solubility under papain and alkali protease double enzymolysis.
Fig. 2 is that compound microorganism ferments influence on Gluten solubility under pepsin and alkali protease double enzymolysis.
Fig. 3 be under glutamine transaminage and alkali protease double enzymolysis compound microorganism ferments to Gluten solubility shadow
Ring.
Note：I. enzymolysis liquid；II. solution after sugaring sterilizing；III. Lactobacillus plantarum zymotic fluid；IV. lactobacillus bulgaricus
Zymotic fluid；V. answer and close fermented liquid P. pepsins；A. alkali protease；P*. papain；M. glutamine transaminage.
Embodiment
Embodiment 1
The research approach of Gluten optimal dissolution is as follows：Weigh 4g Gluten protein powders and be put into beaker, Ran Houjia
Enter 200mL cushioning liquid PBS, stir to substrate and dissolve, boiling water bath 10min makes protein denaturation be digested beneficial to the later stage, takes out drop
Temperature temperature needed for.P*A enzymolysis sample liquid pH is adjusted to 7, temperature is maintained at 55 DEG C, adds 0.28g papain (sample liquid PA
PH is adjusted to 2, and temperature is maintained at 37 DEG C, adds 0.28g pepsin；Sample liquid MA pH are adjusted to 6, and temperature is maintained at 55 DEG C, add
0.28g glutamine transaminage).After reacting 4h, enzymolysis sample liquid P*A (PA, MA) pH is adjusted to 8, temperature is maintained at 55 DEG C, adds
Enter 0.28g alkali protease, react 4h.After treating enzyme reaction, 95 DEG C are incubated 10min to terminate enzyme reaction.Whole enzymolysis
Process is carried out in enzyme reactor, and controls pH by acid base titration.The pH of all final hydrolyzates is adjusted to 7.0, and in 4
DEG C, 15min is centrifuged under 8000r/min rotating speeds, collects supernatant.Supernatant collected after enzymolysis is taken into 20ml, after sugaring
Sterilizing 2 hours is carried out at 121 DEG C, is cooled to 25 DEG C of room temperature, the ripe plant breast of culture is respectively connected to by volume basis 100 10%
Bacillus, lactobacillus bulgaricus, compound bacteria (mixing of Lactobacillus plantarum and lactobacillus bulgaricus) strain.It is put into incubator
Fermentation, temperature is maintained at 37 DEG C during fermentation, fermentation period 36h.Slagging-off is centrifuged after fermentation ends, collects supernatant.Adopt
Its solubility is measured with weight method, as a result as Figure 1-3.
By contrasting under three kinds of different proteinase combination enzymatic hydrolysis conditions, the solubility of each link Gluten, it can be found that wooden
The zymotic fluid paddy that melon protease and alkali protease stepwise discretization, lactobacillus bulgaricus and Lactobacillus plantarum composite fermentation obtain
Protein powder solubility highest, can reach 88.25%.Therefore the preparation of successive modified Gluten can use this condition.
Embodiment 2
The preparation process of modified wheat gluten is as follows：A, 4g Gluten protein powders are weighed and are put into beaker, are then added
200mL cushioning liquid PBS, stir to substrate and dissolve, boiling water bath 10min makes protein denaturation be digested beneficial to the later stage, takes out cooling
To required temperature.PH is adjusted to 7.0, temperature is maintained at 55 DEG C, adds 0.2g papain, reacts 4h；B, enzymolysis terminates
Afterwards, for regulation pH value to 8.0, temperature is maintained at 55 DEG C, adds 0.2g alkali protease, reacts 4h, treats that enzyme reaction finishes rapidly
Afterwards, 95 DEG C are incubated 10min to terminate enzyme reaction；C, the pH of final gained hydrolyzate is adjusted to 7.0, and in 4 DEG C, 8000r/min
15min is centrifuged under rotating speed, collects supernatant, and adds the sterilizing of 1g sucrose；D, supernatant after sterilizing is taken, is distinguished by volume fraction 10%
The ripe Lactobacillus plantarum of access culture, lactobacillus bulgaricus, are put into incubator and ferment, and temperature is maintained at 37 during fermentation
DEG C, fermentation period 36h, slagging-off is centrifuged after fermentation ends, collect supernatant；E, the supernatant in step (4) is freezed,
Produce modified wheat gluten.
Tea powder 40g, modified wheat gluten 70g, Icing Sugar 20g, citric acid powder 3g, essence 0.2g are weighed, is well mixed, sealed bundle
Dress.
Embodiment 3
The preparation process of modified wheat gluten is as follows：A, 4g Gluten protein powders are weighed and are put into beaker, are then added
200mL cushioning liquid PBS, stir to substrate and dissolve, boiling water bath 10min makes protein denaturation be digested beneficial to the later stage, takes out cooling
To required temperature.PH is adjusted to 7.0, temperature is maintained at 55 DEG C, adds 0.4g papain, reacts 4h；B, enzymolysis terminates
Afterwards, for regulation pH value to 8.0, temperature is maintained at 55 DEG C, adds 0.4g alkali protease, reacts 4h, treats that enzyme reaction finishes rapidly
Afterwards, 95 DEG C are incubated 10min to terminate enzyme reaction；C, the pH of final gained hydrolyzate is adjusted to 7.0, and in 4 DEG C, 8000r/min
15min is centrifuged under rotating speed, collects supernatant, and adds the sterilizing of 1g sucrose；D, supernatant after sterilizing is taken, is distinguished by volume fraction 10%
The ripe Lactobacillus plantarum of access culture, lactobacillus bulgaricus, are put into incubator and ferment, and temperature is maintained at 37 during fermentation
DEG C, fermentation period 36h, slagging-off is centrifuged after fermentation ends, collect supernatant；E, the supernatant in step (4) is freezed,
Produce modified wheat gluten.
Tea powder 33g, modified wheat gluten 60g, Icing Sugar 10g, citric acid powder 2g, essence 0.1g are weighed, is well mixed, sealed bundle
Dress.
Embodiment 4
The preparation process of modified wheat gluten is as follows：A, 4g Gluten protein powders are weighed and are put into beaker, are then added
200mL cushioning liquid PBS, stir to substrate and dissolve, boiling water bath 10min makes protein denaturation be digested beneficial to the later stage, takes out cooling
To required temperature.PH is adjusted to 7.0, temperature is maintained at 55 DEG C, adds 0.3g papain, reacts 4h；B, enzymolysis terminates
Afterwards, for regulation pH value to 8.0, temperature is maintained at 55 DEG C, adds 0.3g alkali protease, reacts 4h, treats that enzyme reaction finishes rapidly
Afterwards, 95 DEG C are incubated 10min to terminate enzyme reaction；C, the pH of final gained hydrolyzate is adjusted to 7.0, and in 4 DEG C, 8000r/min
15min is centrifuged under rotating speed, collects supernatant, and adds the sterilizing of 1g sucrose；D, supernatant after sterilizing is taken, is distinguished by volume fraction 10%
The ripe Lactobacillus plantarum of access culture, lactobacillus bulgaricus, are put into incubator and ferment, and temperature is maintained at 37 during fermentation
DEG C, fermentation period 36h, slagging-off is centrifuged after fermentation ends, collect supernatant；E, the supernatant in step (4) is freezed,
Produce modified wheat gluten.
Tea powder 36g, modified wheat gluten 65g, Icing Sugar 15g, citric acid powder 2.5g, essence 0.15g are weighed, is well mixed, it is close
Package fills.
Claims (10)
1. a kind of modified wheat gluten, it is characterised in that be prepared by following steps：
(1) cushioning liquid PBS is added in Gluten protein powder, stirs to substrate and dissolves, boiling water bath makes protein denaturation
Digested beneficial to the later stage, taking-up cools to required temperature；PH is adjusted, papain, pepsin or glutamine is added and turns ammonia
Reaction is hydrolyzed in enzyme；
(2) hydrolyzate obtained by taking step (1), pH is adjusted rapidly, add alkali protease, after treating enzyme reaction, 95 DEG C of insulations
To terminate enzyme reaction；
(3) enzymolysis liquid obtained by step (2) is taken, pH to 7.0 is adjusted, supernatant is collected by centrifugation, and adds sucrose sterilizing；
(4) supernatant after being sterilized obtained by step (3) is taken, accesses composite bacteria fermentation；
(5) zymotic fluid obtained by taking step (4), is collected by centrifugation supernatant and freezes, that is, obtain modified wheat gluten.
2. a kind of preparation method of modified wheat gluten, it is characterised in that its step is：
(1) Gluten protein powder is weighed, then adds cushioning liquid PBS, stirs to substrate and dissolves, boiling water bath makes protein
Denaturation is beneficial to later stage enzymolysis, and taking-up cools to required temperature；PH is adjusted, adds papain, pepsin or glutamine
Reaction is hydrolyzed in transaminase；
(2) hydrolyzate obtained by taking step (1), pH is adjusted rapidly, add alkali protease, after treating enzyme reaction, 95 DEG C of insulations
To terminate enzyme reaction；
(3) enzymolysis liquid obtained by step (2) is taken, pH is adjusted to 7.0, supernatant is collected by centrifugation, and add sucrose sterilizing；
(4) supernatant after being sterilized obtained by step (3) is taken, accesses Lactobacillus plantarum and lactobacillus bulgaricus composite bacteria fermentation；
(5) zymotic fluid obtained by taking step (4), is collected by centrifugation supernatant and freezes, that is, obtain modified wheat gluten.
3. method according to claim 2, it is characterised in that：The mass ratio of Gluten and buffer solution is 1 in step (1):50；
Enzyme hydrolysis condition is：Enzyme addition is the enzyme that 0.05-0.1g is added per 1g Glutens；PH value is 7.0；Hydrolysis temperature is 55 DEG C.
4. method according to claim 2, it is characterised in that：The hydrolysising condition of step (2) neutral and alkali protease is：Enzyme adds
Measure the enzyme that 0.05-0.1g is added for every 1g Glutens；PH value is 8.0；Hydrolysis temperature is 55 DEG C.
5. method according to claim 2, it is characterised in that：Centrifugal condition is to be cooled to after room temperature 4 DEG C in step (3),
8000r/min centrifuges 15min；Sterilising conditions are 121 DEG C of sterilizing 15min.
6. method according to claim 2, it is characterised in that：Composite bacteria agent described in step (4) is by Lactobacillus plantarum, protected
Add 2 kinds in Leah lactobacillus, lactobacillus acidophilus, streptococcus thermophilus, Lactobacillus delbrueckii, Leuconostoc mesenteroides and soya-bean milk streptococcus
Or two or more composition.
7. method according to claim 2, it is characterised in that：Strain access amount is the 10% of supernatant volume in step (4)；
Fermentation condition is 37 DEG C of incubated 36h, and the composite bacteria agent is made up of Lactobacillus plantarum and lactobacillus bulgaricus.
8. method according to claim 1, it is characterised in that：Centrifugal condition is to be cooled to after room temperature 4 DEG C in step (5),
8000r/min centrifuges 15min；It is final to obtain modified wheat gluten.
9. application of the modified wheat gluten described in claim 1 in milk tea is prepared.
10. a kind of modifying glutelin powder milky tea, it is characterised in that by weight including following components：The instant tea powder of 33-40 parts,
Modified wheat gluten described in 60-70 part claims 1, the Icing Sugar of 10-20 parts, the citric acid powder of 2-3 parts, the perfume (or spice) of 0.1-0.2 parts
Essence.
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| CN108935923A (en) * | 2018-07-12 | 2018-12-07 | 安徽省碧绿春生物科技有限公司 | A kind of composite modifying method of Gluten |
| CN110881564A (en) * | 2019-11-15 | 2020-03-17 | 杭州百瑞特饲料科技有限公司 | Piglet intestinal health regulation and control active peptide feed additive and application thereof |
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| CN110881564A (en) * | 2019-11-15 | 2020-03-17 | 杭州百瑞特饲料科技有限公司 | Piglet intestinal health regulation and control active peptide feed additive and application thereof |
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