CN105192550A - Method for improving flour food quality through protein ingredients - Google Patents
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- CN105192550A CN105192550A CN201510679714.4A CN201510679714A CN105192550A CN 105192550 A CN105192550 A CN 105192550A CN 201510679714 A CN201510679714 A CN 201510679714A CN 105192550 A CN105192550 A CN 105192550A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 23
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 6
- 235000013305 food Nutrition 0.000 title abstract description 5
- 239000004615 ingredient Substances 0.000 title abstract 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 70
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 66
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 42
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 230000035622 drinking Effects 0.000 claims abstract description 8
- 235000018102 proteins Nutrition 0.000 claims abstract description 5
- 235000012149 noodles Nutrition 0.000 claims description 34
- 235000014594 pastries Nutrition 0.000 claims description 21
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 20
- 230000009144 enzymatic modification Effects 0.000 claims description 14
- 239000003651 drinking water Substances 0.000 claims description 13
- 235000020188 drinking water Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 235000019419 proteases Nutrition 0.000 claims description 10
- 230000000050 nutritive effect Effects 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 6
- 238000012986 modification Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- 235000011167 hydrochloric acid Nutrition 0.000 claims description 2
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 2
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 125000001165 hydrophobic group Chemical group 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 101710154606 Hemagglutinin Proteins 0.000 abstract description 2
- 101710093908 Outer capsid protein VP4 Proteins 0.000 abstract description 2
- 101710135467 Outer capsid protein sigma-1 Proteins 0.000 abstract description 2
- 101710176177 Protein A56 Proteins 0.000 abstract description 2
- 101710162629 Trypsin inhibitor Proteins 0.000 abstract description 2
- 229940122618 Trypsin inhibitor Drugs 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000185 hemagglutinin Substances 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 239000002753 trypsin inhibitor Substances 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 4
- 230000000433 anti-nutritional effect Effects 0.000 abstract 1
- 230000004071 biological effect Effects 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000004132 cross linking Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 7
- 230000007935 neutral effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010034719 Personality change Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
Classifications
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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
- A23J3/16—Vegetable proteins from soybean
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention relates to a method for improving flour food quality through protein ingredients. The protein ingredients of flour food include wheatmeal and enzymatic modified soybean protein, and the protein ingredients are prepared through proportionally mixing 90-100 parts in weight of wheatmeal and 1-6 parts in weight of enzymatic modified soybean protein, wherein the enzymatic modified soybean protein is formed through mixing the following components in parts by weight: 90-120 parts of soybean protein, 1000-2000 parts of purified water for drinking, 0.05-1.5 parts of protease as well as a plurality of parts of hydrochloric acid with the concentration of 0.1-1 mol/L and a plurality of parts of sodium hydroxide, wherein hydrochloric acid and sodium hydroxide are used for adjusting the pH to be constant within 6-10. The method has the following advantages: soybean protein is subjected to appropriate enzymolysis through protease, so that the partial hydrophobic groups of soybean protein are exposed, noncovalent bonds of soybean protein are changed, beany flavor of soybean protein is weakened, and activity of a trypsin inhibitor, hemagglutinin and other antinutritional factors are weakened, and further, digestion to related protease of the organism is facilitated; besides, polypeptide with various biological activities can be generated, thereby facilitating the organism to be in a healthy state; the enzymatic modified soybean protein compounding in wheatmeal can promote crosslinking of mucedin and improve the rheological behavior of a dough.
Description
Technical field
The invention belongs to traditional flour-made food, relate to a kind of such as steamed bun, noodles pastries quality-improving albumen batching method, also belong to food additives and nutrition science technical field.
Background technology
Steamed bun and noodles are the traditional staple food of China, and wheat flour lacks essential amino acid-lysine, cause the amino acid pattern disequilibrium of steamed bun and noodles, and process energy resource consumption is large, steamed bun and noodles need to improve its integrated quality by certain modifying agent.Soybean protein amino acid pattern is reasonable, after suitable enzyme modification, make that part hydrophobic group exposes, non-covalent bond changes, weaken its beany flavor and the ANFs such as trypsin inhibitor, hemagglutinin is active, be beneficial to the digestion of human body associated proteins enzyme; And can produce there is multiple bioactive polypeptide, be beneficial to body and be in health status.Composite in wheat flour, the crosslinked of mucedin can be promoted, increase the stabilization time of dough, improve Dough Rheological, and shorten Mixing time.In addition, can also promote that it ferments as saccharomycetic nitrogenous source when making steamed bun, improve the qualities such as steamed bun specific volume, internal structure, the water imbibition and the retentiveness that improve steamed bun reduce its water translocation of storage period, delay to store bringing back to life of later stage starch, thus play the effect of a kind of quality improver and green preservative; Noodles tasty and refreshing property can be improved when making noodles, improve noodles water absorption rate, reduce the quality such as noodles strip-breaking rate and cooking loss rate, thus play the quality improver of a kind of safety, nutrition.The present invention adopts modified soy-bean protein to be primary raw material., add in wheat flour, can not food-safety problem be brought, for the nutrition and quality that improve steamed bun and noodles provide a new thinking, the process of steamed bun and noodles industrialization can be accelerated, have broad application prospects.
Many indexs due to soybean protein can not meet the requirement of practical application, as itself the beany flavor, ANFs etc. that have.Therefore, need to take certain method, weaken beany flavor and the ANFs of soybean protein, thus expand its range of application.At present, the fortification of steamed bun and noodles and quality-improving mainly apply food additives and the food additives beans, seaweeds, coarse cereals etc. different from one or more is composite, and improve the nutrition of steamed bun and noodles for simple modified soy-bean protein and product Quality Research also rarer.
Summary of the invention
For the shortcoming and defect of prior art, technical problem to be solved by this invention is: the pastries nutrition of raising such as steamed bun and noodles etc. and the method for quality that provide a kind of safer, healthy, simple possible, by the enzyme modification soybean protein of proper proportion composite in wheat flour, soybean protein is through the suitable enzymolysis of protease, not only obtain the active peptides being beneficial to body and absorbing, and the specific volume of pastries, outward appearance, internal structure and local flavor can be improved; Strengthen the tasty and refreshing property of pastries and reduce loss ratio of boiling and the strip-breaking rate of pastries, thus the effect of nutrition fortifier and quality improver is played to the such as pastries such as steamed bun and noodles.
The object of the invention is to be achieved through the following technical solutions:
A method for pastries quality-improving albumen batching, described pastries albumen batching comprises wheat flour and enzyme modification soybean protein, it is characterized in that, described wheat flour and enzyme modification soybean protein are according to following weight portion mixing composition: wheat flour 90-100 part, enzyme modification soybean protein 1-6 part, wherein
The component of described enzyme modification soybean protein comprises soybean protein, drinking water, protease, hydrochloric acid and NaOH, each component mixes according to following weight portion: soybean protein 90-120 part, drinking pure water 1000-2000 part, proteinase-10 .05-1.5 part, 0.1-1mol/L hydrochloric acid and some parts, NaOH regulate pH to remain unchanged between 6-10;
Described enzyme modification soybean protein comprises following step of preparation process:
A, get soybean protein 90-120 part, drinking pure water 1000-2000 part, after 0.1-1mol/L hydrochloric acid and NaOH regulate pH6-10, normal temperature lower magnetic force stirs 0.25-1h.
B, regulate temperature to after 35-55 DEG C, add proteinase-10 .05-1.5 part, enzymolysis 5-30min, the soybean protein after enzymolysis obtains the soy protein products of modification through spraying dry or freeze drying.
Preferably, described soybean protein be soybean protein isolate, FSPC, textured soybean protein, De-fatted soya protein Powder any one.
Preferably, described hydrochloric acid and NaOH all belong to food-grade.
Preferably, described protease is any one in neutral proteinase, flavor protease, alkali protease.
Preferably, in steamed bun powder component allotment ratio: wheat flour 90-120 part, modified soy-bean protein 1-6 part, drinking water 40-50 part, and face 3-6min, compressing tablet 5-15 time, steamed bun rubbed by segmentation dough, in fermenting case, proof 40-55min, in boiling water pot, steam 20-30min, specific volume, outward appearance, the fortified steamed bun that internal structure local flavor is all good.
Preferably, in noodle flour component allotment ratio: wheat flour 90-120 part, modified soy-bean protein 1-6 part, drinking water 28-45 part, and face 4-6min, compressing tablet 10-20 time, sheet thickness 0.7-1.5mm, cut into noodles, in boiling water pot, boil 3-5min, obtain that a kind of tasty and refreshing property is good, loss ratio of boiling and the low nutritive noodles of strip-breaking rate.
It should be noted that, described flour indices all meets GB/T21118-2007 and SB/T10137-1993, and changes along with the renewal of relevant national standard.
Preferably, aging for delaying pastries, described soybean protein is prepared according to following processing step:
SS1, provide soybean protein 90-120 weight portion, drinking water 30-60 weight portion, mixes the two.
SS2, to the mixture extrusion prepared in step SS1: first, described mixture is placed in incremental extrusion bulking equipment, described incremental extrusion bulking equipment at least comprises I district, II district and III district, and arrange in the following manner to the various process parameters of incremental extrusion bulking equipment described in major general: regulate I district temperature 30-50 DEG C, II district temperature 60-90 DEG C, III district temperature 100-160 DEG C, regulate the charging rate 40-80r/min of described incremental extrusion bulking equipment, discharging speed 60-150r/min; Secondly, to the soybean protein after extrusion through super-dry, pulverize, sieving obtains expanded extrusion modification soybean protein.In this step, by the extrusion process to soybean protein, its beany flavor and ANFs activity greatly can be weakened; In addition, soybean protein is after extrusion process, and the part hydrophobic group exposure of soybean protein, soybean protein higher structure, non-covalent bond and functional character change, and make it more easily digested.
Above-mentioned enzyme modification soybean protein can be used for the processing of steamed bun and noodles, improves steamed bun and noodles nutrition and quality.
Compared with the existing technology, the method for pastries quality-improving albumen batching of the present invention has following outstanding advantage:
(1) the enzyme modification soybean protein of invention development, mainly by protease, soybean protein, prepared by distilled water, remain the original nutritional labeling of soybean protein, and weaken its distinctive beany flavor and ANFs, its nutritive value of further raising, high in technological content, there is novelty;
(2) method of a kind of pastries quality-improving albumen batching of the present invention's development, the change that functional character is suitable, makes it be more suitable for the processing of application surface goods, not only increases the qualities such as the specific volume of steamed bun, outward appearance, internal structure, local flavor; And improve the tasty and refreshing property of noodles, weaken its loss ratio of boiling and strip-breaking rate;
(3) a kind of steamed bun of the present invention's development, the method for noodle quality improvement albumen batching, its production technology is simple, is easy to industrial operation;
(4) soybean protein is the accessory substance after soybean extract oil, improves the added value of soybean, is conducive to the comprehensive utilization of resource.
(5) the extrusion soybean protein of the present invention's development, after extrusion, weaken its beany flavor and ANFs activity, improve the nutritive value of soybean protein, effectively improve the functional characteristic of soybean protein, high in technological content, there is novelty.
Detailed description of the invention
For a better understanding of the present invention, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention is not limited to the following examples.It is pointed out that unless otherwise noted, the raw material used in this patent is commercial goods.
Embodiment 1
Select commercially available high quality soybean albumen powder 100g, dissolve with 1200ml drinking pure water, normal temperature lower magnetic force stirs 0.5h.Regulate temperature to 40 DEG C, 0.1mol/L hydrochloric acid and NaOH regulate pH7.0 to remain unchanged, and add proteinase-10 .1g, go out in boiling water bath after enzymolysis 10min enzyme 8min, and spraying dry or freeze drying obtain the soy protein products of modification.
In steamed bun powder component allotment ratio: by modified soy-bean protein 20g, wheat flour 1000g, drinking water 440g, at dough mixing machine neutral plane 4min, compressing tablet 8 times, steamed bun rubbed by segmentation dough, in the fermenting case of temperature 38 DEG C with humidity 80%, proof 45min, in boiling water pot, steam 20min, obtain the fortified steamed bun that a kind of specific volume, outward appearance, internal structure, local flavor are all good;
In noodle flour component allotment ratio: by modified soy-bean protein 20g, wheat flour 1000g, drinking water 280g, at dough mixing machine neutral plane 5min, compressing tablet 12 times, thickness 1mm, cuts into noodles, in boiling water pot, steam 3.5min, both obtained that a kind of tasty and refreshing property is good, loss ratio of boiling and the low nutritive noodles of strip-breaking rate.
Embodiment 2
Select commercially available high quality soybean albumen powder 100g, dissolve with 1500ml drinking pure water, normal temperature lower magnetic force stirs 1h.Regulate temperature to 40 DEG C, 0.1mol/L hydrochloric acid and NaOH regulate pH8.0 to remain unchanged, and add proteinase-10 .2g, go out in boiling water bath after enzymolysis 5min enzyme 8min, and spraying dry or freeze drying obtain the soy protein products of modification.
In steamed bun powder component allotment ratio: by modified soy-bean protein 22g, wheat flour 1000g, drinking water 445g, at dough mixing machine neutral plane 4min, compressing tablet 8 times, steamed bun rubbed by segmentation dough, in temperature 40 DEG C and humidity 85% fermenting case, proof 40min, in boiling water pot, steam 25min, obtain the fortified steamed bun that a kind of specific volume, outward appearance, internal structure, local flavor are all good;
In noodle flour component allotment ratio: by modified soy-bean protein 24g, wheat flour 1000g, drinking water 295g, at dough mixing machine neutral plane 5min, compressing tablet 15 times, thickness 0.8mm, cuts into noodles, in boiling water pot, steam 3min, both obtained that a kind of tasty and refreshing property is good, loss ratio of boiling and the low nutritive noodles of strip-breaking rate.
Embodiment 3
Select commercially available high quality soybean albumen powder 100g, dissolve with 1000ml drinking pure water, normal temperature lower magnetic force stirs 1h.Regulate temperature to 40 DEG C, 0.1mol/L hydrochloric acid and NaOH regulate pH6.5 to remain unchanged, and add proteinase-10 .05g, go out in boiling water bath after enzymolysis 8min enzyme 8min, and spraying dry or freeze drying obtain the soy protein products of modification.
In steamed bun powder component allotment ratio: by modified soy-bean protein 25g, wheat flour 1000g, drinking water 450g, at dough mixing machine neutral plane 4min, compressing tablet 8 times, steamed bun rubbed by segmentation dough, in temperature 45 C and humidity 80% fermenting case, proof 40min, in boiling water pot, steam 25min, obtain the fortified steamed bun that a kind of specific volume, outward appearance, internal structure, local flavor are all good;
In noodle flour component allotment ratio: by modified soy-bean protein 25g, wheat flour 1000g, drinking water 290g, at dough mixing machine neutral plane 5min, compressing tablet 12 times, thickness 1mm, cuts into noodles, in boiling water pot, steam 3.5min, both obtained that a kind of tasty and refreshing property is good, loss ratio of boiling and the low nutritive noodles of strip-breaking rate.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within the scope of the present invention.
Claims (7)
1. the method for a pastries quality-improving albumen batching, described pastries albumen batching comprises wheat flour and enzyme modification soybean protein, it is characterized in that, described wheat flour and enzyme modification soybean protein are according to following weight portion mixing composition: wheat flour 90-100 part, enzyme modification soybean protein 1-6 part, wherein
The component of described enzyme modification soybean protein comprises soybean protein, drinking water, protease, hydrochloric acid and NaOH, each component mixes according to following weight portion: soybean protein 90-120 part, drinking pure water 1000-2000 part, proteinase-10 .05-1.5 part, 0.1-1mol/L hydrochloric acid and some parts, NaOH regulate pH to remain unchanged between 6-10;
Described enzyme modification soybean protein is prepared according to following processing step:
A, get soybean protein 90-120 part, drinking pure water 1000-2000 part, after 0.1-1mol/L hydrochloric acid and NaOH regulate pH6-10, normal temperature lower magnetic force stirs 0.25-1h;
B, regulate temperature to after 35-55 DEG C, add proteinase-10 .05-1.5 part, enzymolysis 5-30min, regulate pH6-10 to remain unchanged with 0.1-1mol/L hydrochloric acid and NaOH in course of reaction, the soybean protein after enzymolysis obtains the soyabean protein powder of modification through spraying dry or freeze drying.
2. the method for pastries quality-improving albumen according to claim 1 batching, is characterized in that, described soybean protein be soybean protein isolate, FSPC, textured soybean protein, De-fatted soya protein Powder any one.
3. the method for pastries quality-improving albumen batching according to claim 1, it is characterized in that, described hydrochloric acid and NaOH all belong to food-grade.
4. the method for pastries quality-improving albumen according to claim 1 batching, is characterized in that, described protease is any one in neutral proteinase, flavor protease, alkali protease.
5. the method for pastries quality-improving albumen batching according to claim 1, it is characterized in that, described pastries are steamed bun or noodles.
6. the method for pastries quality-improving albumen batching according to claim 5, it is characterized in that, in steamed bun powder component allotment ratio: wheat flour 90-120 part, modified soy-bean protein 1-6 part, drinking water 40-50 part, with face 3-6min, compressing tablet 5-15 time, steamed bun rubbed by segmentation dough, in fermenting case, proof 40-55min, in boiling water pot, steam 20-30min, obtain specific volume, outward appearance, fortified steamed bun that internal structure local flavor is all good.
7. the method for pastries quality-improving albumen batching according to claim 5, it is characterized in that, in noodle flour component allotment ratio: wheat flour 90-120 part, modified soy-bean protein 1-6 part, drinking water 28-45 part, with face 4-6min, compressing tablet 10-20 time, sheet thickness 0.7-1.5mm, cuts into noodles, in boiling water pot, boil 3-5min, obtain that a kind of tasty and refreshing property is good, loss ratio of boiling and the low nutritive noodles of strip-breaking rate.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183523A (en) * | 2017-06-28 | 2017-09-22 | 江苏云雪粮油科技实业有限公司 | A kind of flour for being used to produce noodles |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN108902721A (en) * | 2018-06-27 | 2018-11-30 | 山东禹王生态食业有限公司 | A kind of free from beany flavor, elasticity is good, resistance to noodles to boil and preparation method thereof |
| CN109619580A (en) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | A kind of modifying agent of the improvement without seitan food glycemic index and its without seitan food |
| CN112262954A (en) * | 2020-10-27 | 2021-01-26 | 山西大学 | Functional wheat self-raising flour rich in samara polypeptide and preparation method thereof |
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| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
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| CN107183523A (en) * | 2017-06-28 | 2017-09-22 | 江苏云雪粮油科技实业有限公司 | A kind of flour for being used to produce noodles |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN108902721A (en) * | 2018-06-27 | 2018-11-30 | 山东禹王生态食业有限公司 | A kind of free from beany flavor, elasticity is good, resistance to noodles to boil and preparation method thereof |
| CN109619580A (en) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | A kind of modifying agent of the improvement without seitan food glycemic index and its without seitan food |
| CN112262954A (en) * | 2020-10-27 | 2021-01-26 | 山西大学 | Functional wheat self-raising flour rich in samara polypeptide and preparation method thereof |
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