CN109874971A - It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel - Google Patents
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel Download PDFInfo
- Publication number
- CN109874971A CN109874971A CN201910227479.5A CN201910227479A CN109874971A CN 109874971 A CN109874971 A CN 109874971A CN 201910227479 A CN201910227479 A CN 201910227479A CN 109874971 A CN109874971 A CN 109874971A
- Authority
- CN
- China
- Prior art keywords
- raising flour
- mouthfeel
- earth
- self
- processing method
- 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
Abstract
The invention discloses a kind of processing methods for improving and baking and banking up with earth the modification Self- raising flour of mouthfeel, Gluten is handled by ultra high pressure treatment and enzyme digestion reaction, keep its loosely organized, cell granulations become smaller, fine and close reticular structure can not be formed, make the exposure of its hydrophobic grouping, reduce interfacial tension, improve dissolubility and emulsibility, secondary use is carried out to the by-product bean dregs of soybean separation simultaneously, by high temperature acidolysis, caustic dip processing and high-pressure homogeneous processing, eliminate the fat and protein in bean dregs, improve the content of dietary fiber, it is added into Self- raising flour, reduce muscle degree, the additional proportion of sugar and oil can be reduced when processing bread product, heat is reduced to make for good health, and the inside of bread is uniform, quality is fine and smooth and will not collapse, appearance and good in taste, the method of modifying of Self- raising flour provided by the invention operates letter It is single, at low cost, have the function of that good improvement Flour product, application prospect are good.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of improvement to bake and bank up with earth adding for the modification Self- raising flour of mouthfeel
Work method.
Background technique
State's yield wheat is little with Foreign wheat gap from the point of view of thick protein and lysine content.But come from processing quality
It sees, because of weather, geography, soil and other odjective causes, China's wheat breed is more and mixes, and flour strength is poor, big to measure
The flower characters that test result shows that domestic Wheat Production goes out cannot meet the market demand well, need to add flour improver
Carry out opposite product property and carries out certain improvement.In the processing of wheaten food, the gluten content and quality of flour play most important
Effect, the main organoleptic quality for influencing wheaten food.Suitable gluten can usually be added to change its processing characteristics.Gluten belongs to
Natural plant protein, the content of food protein can be increased by being added in food, and be efficient flour gluten fortifier, because its
Green it is harmless and beneficial to can unlimitedly be added to tailored flour for bread, produce product in high-strength flour.But common Gluten
There is limitation, because containing a large amount of hydrophobic group, will affect product sensory quality.The overwhelming majority added in flour at present
For the modifying agent of chemical property, such as unreasonable use, it will certain injury is caused to consumer, thus exploitation have it is natural,
Nutrition has no toxic side effect, the flour additive that added value is high, has broad application prospects.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of low muscle face of modification for improving and baking and banking up with earth mouthfeel
The processing method of powder.
The present invention is achieved by the following technical solutions:
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, comprising the following specific steps
(1) Gluten is weighed, clear water is added while stirring, it is molten to obtain Gluten using temperature adjustment magnetic stirring apparatus heating stirring
Liquid is loaded into Polypropylene Bag and carries out vacuum heat-seal, is then transferred into super-pressure instrument, handles under the pressure of 500MPa
Gluten solution is heated after processing and increases temperature to 50 DEG C by 15-20min, and adjusting pH value is 6.5, then compound protease is added
Into Gluten solution, mixed solution is centrifuged after being stirred to react by magnetic agitation 3.5-4h, obtained supernatant
Liquid is freeze-dried at -60 DEG C, and it is spare to cross 80 meshes after dry；
(2) the wet bean dregs of soybean separating by-products are prepared with the material-water ratio of 1:20, adjusting its pH value with hydrochloric acid is 3, starts water-bath
Heating, stops heating when increasing temperature to 110-120 DEG C, constant temperature keeps 15-20min, is cooled to room temperature after acidolysis, by mixture
It is added in centrifuge and is centrifugated, obtained precipitating distillation is washed to neutral spare；
(3) product prepared in step (2) is added in the sodium hydroxide solution of 0.05wt%, heating increases temperature to 80 DEG C, soaks
Steep 4-4.5h after, be transferred in autoclave after immersion, equal qualitative response for a period of time, after reaction in centrifuge
Centrifuge separation, obtained precipitating are placed in drying in 60 DEG C of vacuum drier, and drying crushes stand-by after being cooled to room temperature；
(4) product of the product of step (1) preparation and step (3) preparation is added in Self- raising flour according to a certain percentage, benefit
It is stirred evenly with mixing machine screening.
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, Gluten and clear water as described in step (1)
Material-water ratio be 1g:12-13mL.
A kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, compound protease as described in step (1) is
Glutamine transaminage, protease, glucose oxidase, mass ratio 3-3.5:1-1.5:0.5-0.8.
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, compound protease as described in step (1)
Additive amount is the 0.02-0.04% of Gluten weight.
Described in the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement, step (2) and step (3)
Centrifuge separation revolution be 650-780r/min.
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, one section of equal qualitative response described in step (3)
Time, wherein pressure is 20MPa, time 10-15min.
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, (1) preparation the step of described in step (4)
The proportion of product, the product of step (3) preparation and Self- raising flour is 1-1.3:12-14:100.
The invention has the advantages that the present invention handles Gluten by ultra high pressure treatment and enzyme digestion reaction, keep its loosely organized,
Cell granulations become smaller, and can not form fine and close reticular structure, make the exposure of its hydrophobic grouping, reduce interfacial tension, improve molten
Solution property and emulsibility, while secondary use is carried out to the by-product bean dregs of soybean separation, by high temperature acidolysis, caustic dip processing and height
Homogenization is pressed, the fat and protein in bean dregs is eliminated, improves the content of dietary fiber, be added into Self- raising flour
In, muscle degree is reduced, the additional proportion of sugar and oil can be reduced when processing bread product, heat is reduced and makes for good health, and
The inside of bread is uniform, quality is fine and smooth and will not collapse, appearance and good in taste, the modification of Self- raising flour provided by the invention
Method is easy to operate, at low cost, has the function of that good improvement Flour product, application prospect are good.
Specific embodiment
It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, comprising the following specific steps
(1) Gluten is weighed, is that clear water is added while stirring in 1g:12mL according to material-water ratio, uses temperature adjustment magnetic stirring apparatus
Heating stirring obtains Gluten solution, is loaded into Polypropylene Bag and carries out vacuum heat-seal, is then transferred into super-pressure instrument,
15min is handled under the pressure of 500MPa, and Gluten solution is heated after processing and increases temperature to 50 DEG C, adjusting pH value is 6.5, then
0.02% compound protease of Gluten weight is added in Gluten solution, wherein compound protease is that glutamine turns ammonia
Enzyme, protease, glucose oxidase are mixed according to mass ratio 3:1:0.5, magnetic agitation 3.5h, after being stirred to react
Mixed solution is centrifuged, obtained supernatant is freeze-dried at -60 DEG C, and it is spare to cross 80 meshes after dry；
(2) the wet bean dregs of soybean separating by-products are prepared with the material-water ratio of 1:20, adjusting its pH value with hydrochloric acid is 3, starts water-bath
Heating stops heating when increasing temperature to 110 DEG C, constant temperature keeps 15min, is cooled to room temperature after acidolysis, by mixture be added to from
With the centrifuge separation of 650r/min revolving speed in scheming, obtained precipitating distillation is washed to neutral spare；
(3) product prepared in step (2) is added in the sodium hydroxide solution of 0.05wt%, heating increases temperature to 80 DEG C, soaks
It after steeping 4h, is transferred in autoclave after immersion, for a period of time, wherein pressure is 20MPa, and the time is for equal qualitative response
10min, after reaction with the centrifuge separation of 650r/min revolving speed in centrifuge, obtained precipitating is placed in 60 DEG C of vacuum drying
Dry in machine, drying crushes stand-by after being cooled to room temperature；
(4) product of the product of step (1) preparation and step (3) preparation is added to Self- raising flour according to weight ratio 1:12:100
In, it is stirred evenly using mixing machine screening.
Claims (7)
1. a kind of improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel, which is characterized in that comprising the following specific steps
(1) Gluten is weighed, clear water is added while stirring, it is molten to obtain Gluten using temperature adjustment magnetic stirring apparatus heating stirring
Liquid is loaded into Polypropylene Bag and carries out vacuum heat-seal, is then transferred into super-pressure instrument, handles under the pressure of 500MPa
Gluten solution is heated after processing and increases temperature to 50 DEG C by 15-20min, and adjusting pH value is 6.5, then compound protease is added
Into Gluten solution, mixed solution is centrifuged after being stirred to react by magnetic agitation 3.5-4h, obtained supernatant
Liquid is freeze-dried at -60 DEG C, and it is spare to cross 80 meshes after dry；
(2) the wet bean dregs of soybean separating by-products are prepared with the material-water ratio of 1:20, adjusting its pH value with hydrochloric acid is 3, starts water-bath
Heating, stops heating when increasing temperature to 110-120 DEG C, constant temperature keeps 15-20min, is cooled to room temperature after acidolysis, by mixture
It is added in centrifuge and is centrifugated, obtained precipitating distillation is washed to neutral spare；
(3) product prepared in step (2) is added in the sodium hydroxide solution of 0.05wt%, heating increases temperature to 80 DEG C, soaks
Steep 4-4.5h after, be transferred in autoclave after immersion, equal qualitative response for a period of time, after reaction in centrifuge
Centrifuge separation, obtained precipitating are placed in drying in 60 DEG C of vacuum drier, and drying crushes stand-by after being cooled to room temperature；
(4) product of the product of step (1) preparation and step (3) preparation is added in Self- raising flour according to a certain percentage, benefit
It is stirred evenly with mixing machine screening.
2. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
The material-water ratio of Gluten and clear water as described in step (1) is 1g:12-13mL.
3. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
Compound protease as described in step (1) be glutamine transaminage, protease, glucose oxidase, mass ratio 3-3.5:
1-1.5:0.5-0.8.
4. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
The additive amount of compound protease as described in step (1) is the 0.02-0.04% of Gluten weight.
5. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
The revolution of centrifuge separation described in step (2) and step (3) is 650-780r/min.
6. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
For a period of time, wherein pressure is 20MPa, time 10-15min for equal qualitative response described in step (3).
7. the processing method that the modification Self- raising flour of mouthfeel is baked and banked up with earth in a kind of improvement according to claim 1, which is characterized in that
Product, the product of step (3) preparation and the proportion of Self- raising flour of the step of described in step (4) (1) preparation are 1-1.3:12-
14:100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910227479.5A CN109874971A (en) | 2019-03-25 | 2019-03-25 | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910227479.5A CN109874971A (en) | 2019-03-25 | 2019-03-25 | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109874971A true CN109874971A (en) | 2019-06-14 |
Family
ID=66933980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910227479.5A Pending CN109874971A (en) | 2019-03-25 | 2019-03-25 | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109874971A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568623A (en) * | 2022-02-23 | 2022-06-03 | 江南大学 | Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on special steamed stuffed bun wrapper powder |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | Low-sugar red bean and yolk crisp cake and preparation method thereof |
| WO2023125179A1 (en) * | 2021-12-29 | 2023-07-06 | 安琪酵母股份有限公司 | Composition for reducing dosage of vital wheat gluten in flour products, preparation method and use |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361531A (en) * | 2008-09-05 | 2009-02-11 | 合肥工业大学 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
| CN106417891A (en) * | 2015-08-05 | 2017-02-22 | 江苏爱福特科技开发有限公司 | Method for preparing gluten powder hydrolysate by utilizing enzymatic method |
| CN107568291A (en) * | 2017-09-05 | 2018-01-12 | 山东御馨生物科技有限公司 | A kind of soybean fiber powder is modified bread flour |
| CN108713764A (en) * | 2018-05-11 | 2018-10-30 | 怀化学院 | A kind of bean dregs soluble dietary fiber and preparation method thereof |
| CN109122765A (en) * | 2018-09-05 | 2019-01-04 | 涡阳县雪莲面粉有限责任公司 | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour |
-
2019
- 2019-03-25 CN CN201910227479.5A patent/CN109874971A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361531A (en) * | 2008-09-05 | 2009-02-11 | 合肥工业大学 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
| CN106417891A (en) * | 2015-08-05 | 2017-02-22 | 江苏爱福特科技开发有限公司 | Method for preparing gluten powder hydrolysate by utilizing enzymatic method |
| CN107568291A (en) * | 2017-09-05 | 2018-01-12 | 山东御馨生物科技有限公司 | A kind of soybean fiber powder is modified bread flour |
| CN108713764A (en) * | 2018-05-11 | 2018-10-30 | 怀化学院 | A kind of bean dregs soluble dietary fiber and preparation method thereof |
| CN109122765A (en) * | 2018-09-05 | 2019-01-04 | 涡阳县雪莲面粉有限责任公司 | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023125179A1 (en) * | 2021-12-29 | 2023-07-06 | 安琪酵母股份有限公司 | Composition for reducing dosage of vital wheat gluten in flour products, preparation method and use |
| CN114568623A (en) * | 2022-02-23 | 2022-06-03 | 江南大学 | Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on special steamed stuffed bun wrapper powder |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | Low-sugar red bean and yolk crisp cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105265547B (en) | A kind of preparation method of fermented grain dietary-fiber biscuit | |
| CN105494539B (en) | A kind of no seitan cassava enriched bread and preparation method thereof | |
| CN109874971A (en) | It is a kind of to improve the processing method for baking and banking up with earth the modification Self- raising flour of mouthfeel | |
| CN101692883B (en) | Nutrition fine dried noodles and preparation method thereof | |
| CN103494076B (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN107212329A (en) | A kind of high microsteping low sugar potato class nutrition compounding powder and preparation method thereof | |
| CN110477333A (en) | A kind of fermentation process of characteristic acid soup | |
| CN108112890B (en) | Enzymolysis fermented bone meal and preparation method thereof | |
| CN109329871A (en) | A kind of method that expanded soybean makes soy sauce | |
| CN108902687A (en) | The instant rice stick processing method of one seed potato fresh sweet potato production | |
| CN104381847A (en) | Lotus seed vinasse steamed bun and preparation method thereof | |
| KR101993269B1 (en) | Gluten-free dough water for bakery food and manufacturing method thereof | |
| CN112655739A (en) | Method for making colorful fruit and vegetable toast bread | |
| CN111000180A (en) | Green brick tea jelly and preparation method thereof | |
| CN109349525A (en) | A kind of preparation method of fragrant and sweet Fermented Noodles | |
| CN102875641B (en) | Method for continuously preparing pumpkin protein, ethanol fuel and dietary fiber | |
| CN108606037A (en) | A kind of production method of Flavor of Jin-hua Ham soda cracker | |
| CN105341052B (en) | A kind of production method of the fried sweet bun piece containing soybean dietary fiber | |
| CN114698839A (en) | Processing method and application of coffee pericarp | |
| CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof | |
| CN110839823A (en) | Corn noodles and preparation method thereof | |
| CN104365731A (en) | Lotus seed distilled grain bread and making method thereof | |
| CN110604286A (en) | Method for improving contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste | |
| CN109247473A (en) | A kind of sugar-free Kiwi berry fermented beverage and preparation method thereof | |
| CN108935738A (en) | A kind of soybean protein separation bean curd and preparation method thereof |
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 |