CN1806651A - Wheat protein powder production method - Google Patents
Wheat protein powder production method Download PDFInfo
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- CN1806651A CN1806651A CN 200610017344 CN200610017344A CN1806651A CN 1806651 A CN1806651 A CN 1806651A CN 200610017344 CN200610017344 CN 200610017344 CN 200610017344 A CN200610017344 A CN 200610017344A CN 1806651 A CN1806651 A CN 1806651A
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Abstract
The invention relates to a grain finely processing method, especially to a method of making hordein by wheat flour. The method of making hordein in said invention is: take wheat flour as material, add water to flour and mix them into flour dough, wash them to extract wet gluten, break them into little pieces by machine, then dump them into warm water with chemical industry agent and stir continuously for a certain time, drain water, and said glutens are treated by washing, maturing, dewatering, drying to get the product. The hordein in said invention is characterized on: the content of proteins is high, while the content of sugar is low, which not only could be used to the trades of food, feed, but also manufacturing medicine, brewage, etc, and is a good biological material for culturing microbe matrix in fermentation trade. The method in said invention is characterized on: high recovery ratio, good quality, simple technique, economy of energy consumption, low cost and so on.
Description
One, technical field: the present invention relates to a kind of grain deep working method, particularly relating to a kind of is the method that raw material is produced wheat protein powder with the wheat flour.
Two, technical background: since the reform and opening-up, agricultural development is advanced by leaps and bounds, and the grain good year wins 1 year, country's supported food deep processing energetically, developing agricultural economy.The processing and utilization scope of China's wheat was less in the past, added value is lower, in order to enlarge its range of application, it is transformed to the high product of added value, and people begin to utilize wheat flour production starch, Gluten (being commonly called as the active face strength flour) and external minority producer to utilize Gluten to produce nonactive gluten powder (claiming nonactive Gluten again).Because the different in kind of nonactive gluten powder and Gluten, therefore, we nonactive gluten powder named as---wheat protein powder.
At present, utilize the producer of wheat or flour extraction Gluten a lot, and the mature technique scheme is arranged.But the present domestic producer that utilizes wet gluten to produce wheat protein powder that still do not have.External method of producing wheat protein powder is: the wet gluten that extracts in wheat or the flour, drying is made Gluten, Gluten is placed the container of certain water yield again, makes it be reduced into wet gluten, nonactive albumen powder is made in cleaning then, slaking, dehydration, oven dry.The method is complex technical process, loaded down with trivial details not only, and the production cycle is long, and resource consumptions such as manpower, water, electricity, vapour are big, and the yield of product is low, and cost is higher, and is second-rate, and protein is generally below 75%, and starch or sugar part are more than 10%.
Three, summary of the invention:
Purpose of the present invention: overcome the deficiency that present wheat protein powder exists in producing, a kind of high-quality, wheat protein powder production method cheaply are provided.
Technical scheme of the present invention: a kind of wheat protein powder production method is to be raw material with the wheat flour, with flour Jia Shui with become dough after, take out wet gluten through water elution,
(a) wet gluten is become fritter by Mechanical Crushing, fall into water temperature at 50～65 ℃ of containers that are added with a certain amount of auxiliary chemicals in fragmentation, and constantly stir, the weight ratio of water and wet gluten is 1: 1～2;
(b) wet gluten total amount fragmentation 45～60% o'clock, in container, add a certain amount of amylase, the fragmentation in 60 minutes of wet gluten total amount adds, and is incubated 20～60 minutes, stops then stirring, and the water in the container is extracted out;
(c) clean 1～3 time with 30～60 ℃ water, the gluten after will cleaning with 80～95 ℃ hot water was again precooked 30～60 minutes, treat the gluten slaking after, dewater, dry 130～180 ℃ temperature downstream, sieve packed products.
Described auxiliary chemicals are calcium chloride, and the weight ratio of calcium chloride and wet gluten is 1: 20000～40000.
Described wheat protein powder production method, the weight ratio of amylase and wet gluten are 1: 2000～4000.
Described wheat protein powder production method, auxiliary chemicals calcium chloride, diastatic adding mode are directly to add in the container, or add in the container after being mixed with solution again.
Described wheat protein powder production method, auxiliary chemicals calcium chloride, diastatic adding mode are to add in the container be mixed with solution in 40～60 ℃ water after.
Positive beneficial effect of the present invention:
1. the production method of wheat protein powder of the present invention, good product quality, protein content 〉=83%, sugared content≤2%.
2. the production method of wheat protein powder of the present invention, the yield height is produced nonactive albumen powder yield than conventional method and is exceeded more than 2% at least.
3. the production method of wheat protein powder of the present invention, technology is simple, and is with short production cycle, the efficient height, cost is low, has saved great amount of manpower and material resources, reduces resource consumptions such as water, electricity, vapour.
4. the present invention's wheat protein powder purposes of producing is wide, not only is used for food, feedstuff industry, and industry such as more be applicable to pharmacy, brewage is a kind of high-quality biological raw material that fermentation industry is cultivated the microbial bacteria base.
Four, Figure of description:
Fig. 1: the production method technological process block-diagram of wheat protein powder of the present invention.
Fig. 2: the common production method technological process block-diagram of nonactive albumen powder.
Five: the specific embodiment:
Embodiment one: with flour Jia Shui with become dough, obtain wet gluten by washing.Be equipped with the 3000kg wet gluten, stand-by; Get 0.1kg calcium chloride and in 50 ℃ water, be mixed with solution, stand-by; Get 1kg amylase wiring solution-forming in 50 ℃ water, stand-by.
(1) adding the 3000kg temperature in container is 65 ℃ water, and adds the calcium chloride solution that has prepared, stirring and evenly mixing in water.Wet gluten is become fritter through Mechanical Crushing, fall into container, and constantly stir.
(2) when wet gluten adds 50% left and right sides, the amylase solution for preparing is poured in the container, and stir, gluten fragmentation in 60 minutes adds, and after gluten added, (stirring) insulation was 60 minutes in 65 ℃ water temperature, afterwards, stop to stir, treat that gluten material in the container sinks after, the supernatant in the container (water) is extracted out.
(3) with 55 ℃ water, with the gluten stirring and washing in the container 2 times, slowly add steam, the water temperature in the container is raised to 90 ℃, constant temperature 30 minutes (stirring), after treating the gluten slaking, extract out, dewater with pump, ripe gluten is the fragment state, water content is 60%, carry out airflow drying again in 180 ℃ air circulating line, the back of sieving becomes powder shape dry, becomes wheat protein powder product through packing.Its quality reaches: protein is 85%, and total reducing sugar is 1.2%, and moisture content is 11%.
Embodiment two: with flour Jia Shui with become dough, obtain wet gluten by washing.Be equipped with the 2000kg wet gluten, stand-by;
(1) adding the 1500kg temperature in container is 60 ℃ water, and adds the 0.1kg calcium chloride solution in water, mixes.Wet gluten is become fritter through Mechanical Crushing, fall into container, and constantly stir.
(2) when wet gluten adds 50% left and right sides, add 1kg amylase, and stir, after treating that gluten adds, (stirring) insulation is 40 minutes in 60 ℃ water temperature, afterwards, stop to stir, treat that gluten material in the container sinks after, the supernatant in the container (water) is extracted out.
(3) with 40 ℃ water, with the gluten stirring and washing in the container 3 times, slowly add steam, the water temperature in the container is raised to 85 ℃, constant temperature 60 minutes (stirring), after treating the gluten slaking, extract out, dewater with pump, ripe gluten is the fragment state, water content is 60%, carry out airflow drying in 130 ℃ air circulating line, the back of sieving becomes powder shape dry, becomes wheat protein powder product through packing.Its quality reaches: protein is 84%, and total reducing sugar is 1.8%, and moisture content is 10%.
Embodiment three: with flour Jia Shui with become dough, obtain wet gluten by washing.Be equipped with the 4000kg wet gluten, stand-by; Get 1kg amylase wiring solution-forming in 50 ℃ water, stand-by.
(1) adding the 2000kg temperature in container is 55 ℃ water, and in water the 0.1kg calcium chloride solution, stirring and evenly mixing.Wet gluten is become fritter through Mechanical Crushing, fall into container, and constantly stir.
(2) when wet gluten adds 50% left and right sides, the amylase solution for preparing is poured in the container, and stirred, after treating that gluten adds, (stirring) insulation is 20 minutes in 55 ℃ water temperature, afterwards, stop to stir, treat that gluten material in the container sinks after, the supernatant in the container (water) is extracted out.
(3) with 60 ℃ water, with the gluten stirring and washing in the container 1 time, slowly add steam, the water temperature in the container is raised to 88 ℃, constant temperature 45 minutes (stirring), after treating the gluten slaking, extract out, dewater with pump, ripe gluten is the fragment state, water content is 59%, carry out airflow drying in 145 ℃ air circulating line, the back of sieving becomes powder shape dry, becomes wheat protein powder product through packing.Its quality reaches: protein is 85%, and total reducing sugar is 1.4%, and moisture content is 9%.
Embodiment four: with flour Jia Shui with become dough, obtain wet gluten by washing.Be equipped with the 3500kg wet gluten, stand-by; Get 0.1kg calcium chloride and in 60 ℃ water, be mixed with solution, stand-by; Get 1kg amylase wiring solution-forming in 60 ℃ water, stand-by.
(1) adding the 2000kg temperature in container is 60 ℃ water, and adds the calcium chloride solution that has prepared, stirring and evenly mixing in water.Wet gluten is become fritter through Mechanical Crushing, fall into container, and constantly stir.
(2) when wet gluten adds 50% left and right sides, the amylase solution for preparing is poured in the container, and stirred, after treating that gluten adds, (stirring) insulation is 50 minutes in 60 ℃ water temperature, afterwards, stop to stir, treat that gluten material in the container sinks after, the supernatant in the container (water) is extracted out.
(3) with 30 ℃ water, with the gluten stirring and washing in the container 1 time, slowly add steam, the water temperature in the container is raised to 95 ℃, constant temperature 30 minutes (stirring), after treating the gluten slaking, extract out, dewater with pump, ripe gluten is the fragment state, water content is about 60%, carry out airflow drying in 160 ℃ air circulating line, the back of sieving becomes powder shape dry, becomes wheat protein powder product through packing.Its quality reaches: protein is 83%, and total reducing sugar is 1.6%, and moisture content is 11%.
Embodiment five: with flour Jia Shui with become dough, obtain wet gluten by washing.Be equipped with the 3600kg wet gluten, stand-by; Get 0.1kg calcium chloride and in 40～50 ℃ water, be mixed with solution, stand-by; Get 1kg amylase wiring solution-forming in 40～50 ℃ water, stand-by.
(1) adding the 2200kg temperature in container is 50 ℃ water, and adds the calcium chloride solution that has prepared, stirring and evenly mixing in water.Wet gluten is become fritter through Mechanical Crushing, fall into container, and constantly stir.
(2) when wet gluten adds 50% left and right sides, the amylase solution for preparing is poured in the container, and stirred, after treating that gluten adds, (stirring) insulation is 55 minutes in 50 ℃ water temperature, afterwards, stop to stir, treat that gluten material in the container sinks after, the supernatant in the container (water) is extracted out.
(3) with 50 ℃ water, with the gluten stirring and washing in the container 2 times, slowly add steam, the water temperature in the container is raised to 80 ℃, constant temperature 45 minutes (stirring), after treating the gluten slaking, extract out, dewater with pump, ripe gluten is the fragment state, water content is 61%, carry out airflow drying in 150 ℃ air circulating line, the back of sieving becomes powder shape dry, becomes wheat protein powder product through packing.Its quality reaches: protein is 85%, and total reducing sugar is 1.6%, and moisture content is 10%.
Claims (5)
1. a wheat protein powder production method is to be raw material with the wheat flour, with flour Jia Shui with become dough after, take out wet gluten through water elution, it is characterized in that:
(a) wet gluten is become fritter by Mechanical Crushing, fall into water temperature at 50～65 ℃ of containers that are added with a certain amount of auxiliary chemicals in fragmentation, and constantly stir, the weight ratio of water and wet gluten is 1: 1～2;
(b) wet gluten total amount fragmentation 45～60% o'clock, in container, add a certain amount of amylase, the fragmentation in 60 minutes of wet gluten total amount adds, and is incubated 20～60 minutes, stops then stirring, and the water in the container is extracted out;
(c) clean 1～3 time with 30～60 ℃ water, the gluten after will cleaning with 80～95 ℃ hot water was again precooked 30～60 minutes, treat the gluten slaking after, dewater, dry 130～180 ℃ temperature downstream, sieve packed products.
2. wheat protein powder production method according to claim 1 is characterized in that: described auxiliary chemicals are calcium chloride, and the weight ratio of calcium chloride and wet gluten is 1: 20000～40000.
3. wheat protein powder production method according to claim 1 is characterized in that: the weight ratio of amylase and wet gluten is 1: 2000～4000.
4. according to the described wheat protein powder production method of claim 1～3, it is characterized in that: auxiliary chemicals calcium chloride, diastatic adding mode are directly to add in the container, or add in the container after being mixed with solution again.
5. according to the described wheat protein powder production method of claim 1～4, it is characterized in that: auxiliary chemicals calcium chloride, diastatic adding mode are to add in the container be mixed with solution in 40～60 ℃ water after.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610017344 CN1806651A (en) | 2006-01-13 | 2006-01-13 | Wheat protein powder production method |
| CN2006101668383A CN101057629B (en) | 2006-01-13 | 2006-12-07 | Wheat protein powder and its processing method and gluten crusher |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610017344 CN1806651A (en) | 2006-01-13 | 2006-01-13 | Wheat protein powder production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1806651A true CN1806651A (en) | 2006-07-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610017344 Pending CN1806651A (en) | 2006-01-13 | 2006-01-13 | Wheat protein powder production method |
Country Status (1)
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|---|---|
| CN (1) | CN1806651A (en) |
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2006
- 2006-01-13 CN CN 200610017344 patent/CN1806651A/en active Pending
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