CN109566846A - A kind of production technology of Gluten - Google Patents
A kind of production technology of Gluten Download PDFInfo
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- CN109566846A CN109566846A CN201811575954.XA CN201811575954A CN109566846A CN 109566846 A CN109566846 A CN 109566846A CN 201811575954 A CN201811575954 A CN 201811575954A CN 109566846 A CN109566846 A CN 109566846A
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
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Abstract
The present invention provides a kind of production technologies of Gluten, and steps are as follows: starch adhesive being pumped into three horizontal spiral separators and carries out three separation, separates post curing；Then using level-one drum sieve once washing: level-one clear dough, which is pumped into, washes muscle pot progress secondary washing, obtains secondary separation gluten；It opens second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, obtained secondary separation gluten is pumped into and is washed；Clear dough dewatered drying crushes after washing, and obtains high protein Gluten.After three sleeping spiral shells isolate B starch+Gluten in production process of the present invention, pass through drum sieve and the combined use for washing the alternating washing of muscle pot, improve the protein content of Gluten product, Sales Channel is widened, meet customer demand, value of the product is improved, certain economic benefit is brought to company.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production technology of Gluten.
Background technique
Gluten is also known as active wheat gluten, wheat gluten protein, is the native protein extracted from wheat (flour)
Matter, in faint yellow, it is plant protein resource full of nutrition that protein content, which is up to 75-85%, has viscosity, elasticity, extends
Property, film forming and liposuction, Gluten is a kind of excellent flour-dough improver, is widely used in the production of bread, noodles, instant noodles
In, it is also possible to water-retaining agent is used as in meat product, while being also the basic material of high-grade aquatic feeds.It is domestic also paddy at present
Protein powder is used for the production of high-strength flour, tailored flour for bread, additive amount is unrestricted as a kind of efficient green flour gluten fortifier
System.
Gluten is a kind of natural grain albumen of faint yellow powdery using wheat as raw material, by deep processing extraction, is
The effective ways for increasing vegetable protein content in food, have in Flour product, meat products, aquatic product, beverage industries and widely answer
With value.Limitation of the Gluten product currently produced on the market because of the conditions such as production technology and cost, yield, protein content one
As in 75-85%, under the premise of ensureing yield and production cost, develop a kind of production work of high protein content Gluten product
Skill is market in urgent need.
Summary of the invention
The invention proposes a kind of production technology of Gluten, the Gluten product albumen for solving existing market production contains
Measure it is low, be unable to satisfy the problem of requiring.
Realize the technical scheme is that
A kind of production technology of Gluten, steps are as follows:
(1) and face homogeneous: flour and water being added in homogenizer and is stirred, slurry concentration is 63-68% below for stirring；
(2) it separates, cure: step (1) starch adhesive being pumped into three horizontal spiral separators and carries out three separation, is pumped into curing tank after separation
Cure 20-25min；
(3) gluten washs:
A, level-one drum sieve once washing: level-one drum sieve flushing water valve is opened, compass screen surface, step are sufficiently humidified so as to before charging
(2) material is washed after being pumped into curing tank, obtains level-one clear dough；
B, level-one clear dough in step a is pumped into and washes muscle pot progress secondary washing, control washes the stirring of muscle pot in 50HZ, stirs 15-
25min obtains secondary separation gluten；
C, second level drum sieve washs three times: it opens second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, two that step b is obtained
Secondary separation gluten, which is pumped into, to be washed, and protein content >=86% after washing in clear dough is made；
(4) clear dough is dehydrated to moisture content 65-73% after washing in step c, and dries pulverizing, obtains high protein glutelin later
Powder.
Flour moisture content≤14.5% in the step (1), wet gluten content >=33%, gluten index >=60%, ash content≤
0.85%。
The mass ratio of flour and water is 1:1.5 in the step (1), and the pH of water is 5.5-7.5, and summer water temperature is 18-28
DEG C, other season water temperatures are 22-35 DEG C.
The pH of flushing water is 6-7.5 in the step a, step b and step c, ratio of water to material (1.5-2) when washing: 1, level-one
The wash time that drum sieve once washing and second level drum sieve wash three times is 5-10min, and washing the muscle pot secondary washing time is 15-
25 min。
Inlet air temperature is 100-110 DEG C when drying in the step (4), dries 40-55 DEG C of exhaust temperature.
Moisture content 8.0-9.0% in step (4) the high protein Gluten, albumen >=86%, ash content≤1.0%, fat≤
1.0%, water absorption rate >=170%, CB30/CB36 sieves percent of pass >=99.8%.
The beneficial effects of the present invention are: passing through after three sleeping spiral shells isolate B starch+Gluten in production process of the present invention
Drum sieve and the combined use for washing the alternating washing of muscle pot, improve the protein content of Gluten product, have widened Sales Channel, full
Foot customer demand, improves value of the product, certain economic benefit is brought to company.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's every other embodiment obtained under that premise of not paying creative labor, belongs to this hair
The range of bright protection.
Embodiment 1
A kind of production technology of Gluten, steps are as follows:
(1) control raw flour moisture content≤14.5%, wet gluten content >=33%, gluten index >=60%, ash content≤0.85% are stablized
Time >=4min；
(2) and face homogeneous: control plane water quality ratio is 1:1.5；It is 5.5 and face water temperature with water pH: 18-28 DEG C of summer, Qi Taji
22-35 DEG C of section, homogenizer starch adhesive discharge concentration: 63%；
(3) three sleeping spiral shell separation: stock pump behind homogeneous is entered into three horizontal spiral separators, controls three separating effects: nothing in A starch
Gluten content；
(4) it cures: controlling the equal uniform feeding material of material, material position maintains 50cm or so, curing time 20min in curing tank；
(5) gluten washs:
A, it level-one drum sieve once washing: opens level-one drum sieve flushing water valve (wash water pH value 6), is sufficiently humidified so as to before charging
Compass screen surface makes gluten sieve not easy to stick, and material is washed after being pumped into curing tank, ratio of water to material 1.5:1,5min is washed, so that gluten
A starch and gluten in group obtain initial gross separation；
B, material in a is pumped into and washes muscle pot secondary washing: wash water pH value 6, control washes the stirring of muscle pot in 50HZ or so, and ratio of water to material is
1.5:1, stirs 15min, and the A starch wrapped up in gluten obtains secondary separation；
C, second level drum sieve washs three times: opening second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, wash water pH value 6 walks b
After rapid material is pumped into, control is adjusted to the size of drum sieve washing water quantity, ratio of water to material 1.5:1,5 min of wash time,
Make A amyloid proteins content >=85% in clear dough；
(6) gluten extracts dehydration: muscle moisture 65% below is extracted in control；
(7) it dries: according to feed size, controlling 100 DEG C of inlet air temperature, dry 40 DEG C of exhaust temperature；
(8) crush: the coarse fodder after drying is crushed into pulverizer, sieves with 100 mesh sieve mesh screen point, high protein Gluten is obtained after sieve
Finished product: moisture 8.0-9.0%, albumen >=86%, ash content≤1.0%, fat≤1.0%, water absorption rate >=170%, CB30/CB36 sieve are logical
Cross rate >=99.8%.
Embodiment 2
A kind of production technology of Gluten, steps are as follows:
(1) control raw flour moisture content≤14.5%, wet gluten content >=33%, gluten index >=60%, ash content≤0.85% are stablized
Time >=4min；
(2) and face homogeneous: control plane water quality ratio is 1:1.5；It is 6 and face water temperature with water pH: 18-28 DEG C of summer, other seasons
22-35 DEG C, homogenizer starch adhesive discharge concentration: 65%；
(3) three sleeping spiral shell separation: stock pump behind homogeneous is entered into three horizontal spiral separators, controls three separating effects: nothing in A starch
Gluten content；
(4) it cures: controlling the equal uniform feeding material of material, material position maintains 50cm or so, curing time 23min in curing tank；
(5) gluten washs:
A, level-one drum sieve once washing: opening level-one drum sieve flushing water valve (wash water pH value 7.0), sufficiently wet before charging
To moisten compass screen surface, makes gluten sieve not easy to stick, material is washed after being pumped into curing tank, ratio of water to material 1.8:1, wash time 8min,
So that the A starch and gluten in clear dough obtain initial gross separation；
B, material in a is pumped into and washes muscle pot secondary washing: wash water pH value 7.0, control washes the stirring of muscle pot in 50HZ or so, ratio of water to material
For 1.8:1,20min is stirred, the A starch wrapped up in gluten obtains secondary separation；
C, second level drum sieve washs three times: opening second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, wash water pH value 7.0, by b
After the material of step is pumped into, control, ratio of water to material 1.8:1 are adjusted to the size of drum sieve washing water quantity, wash time is
8min makes A amyloid proteins content >=85% in clear dough；
(6) gluten extracts dehydration: muscle moisture 70% below is extracted in control；
(7) it dries: according to feed size, controlling 105 DEG C of inlet air temperature, dry 50 DEG C of exhaust temperature；
(8) crush: the coarse fodder after drying is crushed into pulverizer, sieves with 100 mesh sieve mesh screen point, high protein Gluten is obtained after sieve
Finished product: moisture 8.0-9.0%, albumen >=86%, ash content≤1.0%, fat≤1.0%, water absorption rate >=170%, CB30/CB36 sieve are logical
Cross rate >=99.8%.
Embodiment 3
A kind of production technology of Gluten, steps are as follows:
(1) control raw flour moisture content≤14.5%, wet gluten content >=33%, gluten index >=60%, ash content≤0.85% are stablized
Time >=4min；
(2) and face homogeneous: control plane water quality ratio is 1:1.5；It is 7.5 and face water temperature with water pH: 18-28 DEG C of summer, Qi Taji
22-35 DEG C of section, homogenizer starch adhesive discharge concentration: 68%；
(3) three sleeping spiral shell separation: stock pump behind homogeneous is entered into three horizontal spiral separators, controls three separating effects: nothing in A starch
Gluten content；
(4) it cures: controlling the equal uniform feeding material of material, material position maintains 50cm or so, curing time 25min in curing tank；
(5) gluten washs:
A, level-one drum sieve once washing: opening level-one drum sieve flushing water valve (wash water pH value 7.5), sufficiently wet before charging
Moisten compass screen surface, makes gluten sieve not easy to stick, material is washed after being pumped into curing tank, and ratio of water to material 2:1, wash time 10min make
The A starch and gluten obtained in clear dough obtains initial gross separation；
B, material in a is pumped into and washes muscle pot secondary washing: wash water pH value 7.5, control washes the stirring of muscle pot in 50HZ or so, ratio of water to material
For 2:1,25min is stirred, the A starch wrapped up in gluten obtains secondary separation；
C, second level drum sieve washs three times: opening second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, wash water pH value 7.5, by b
After the material of step is pumped into, control, ratio of water to material 2:1 are adjusted to the size of drum sieve washing water quantity, wash time is
10min makes A amyloid proteins content >=85% in clear dough；
(6) gluten extracts dehydration: muscle moisture 73% below is extracted in control；
(7) it dries: according to feed size, controlling 110 DEG C of inlet air temperature, dry 55 DEG C of exhaust temperature；
(8) crush: the coarse fodder after drying is crushed into pulverizer, sieves with 100 mesh sieve mesh screen point, high protein Gluten is obtained after sieve
Finished product: moisture 8.0-9.0%, albumen >=86%, ash content≤1.0%, fat≤1.0%, water absorption rate >=170%, CB30/CB36 sieve are logical
Cross rate >=99.8%.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of production technology of Gluten, it is characterised in that steps are as follows:
(1) and face homogeneous: flour and water being added in homogenizer and is stirred, slurry concentration is 63-68% below for stirring；
(2) it separates, cure: step (1) starch adhesive being pumped into three horizontal spiral separators and carries out three separation, is pumped into curing tank after separation
Cure 20-25min；
(3) gluten washs:
A, level-one drum sieve once washing: level-one drum sieve flushing water valve is opened, compass screen surface, step are sufficiently humidified so as to before charging
(2) material is washed after being pumped into curing tank, obtains level-one clear dough；
B, level-one clear dough in step a is pumped into and washes muscle pot progress secondary washing, control washes the stirring of muscle pot in 50HZ, stirs 15-
25min obtains secondary separation gluten；
C, second level drum sieve washs three times: it opens second level drum sieve flushing water valve and is sufficiently humidified so as to compass screen surface, two that step b is obtained
Secondary separation gluten, which is pumped into, to be washed, and protein content >=86% after washing in clear dough is made；
(4) clear dough is dehydrated to moisture content 65-73% after washing in step c, and dries pulverizing, obtains high protein glutelin later
Powder.
2. the production technology of Gluten according to claim 1, it is characterised in that: flour moisture content in the step (1)≤
14.5%, wet gluten content >=33%, gluten index >=60%, ash content≤0.85%.
3. the production technology of Gluten according to claim 1, it is characterised in that: flour and water in the step (1)
Mass ratio is 1:1.5, and the pH of water is 5.5-7.5, and summer water temperature is 18-28 DEG C, and other season water temperatures are 22-35 DEG C.
4. the production technology of Gluten according to claim 1, it is characterised in that: in the step a, step b and step c
The pH of flushing water is 6-7.5, ratio of water to material (1.5-2) when washing: 1, level-one drum sieve once washing and second level drum sieve are washed three times
The wash time washed is 5-10min, and washing the muscle pot secondary washing time is 15-25 min.
5. the production technology of Gluten according to claim 1, it is characterised in that: entered the wind when drying in the step (4)
Temperature is 100-110 DEG C, dries 40-55 DEG C of exhaust temperature.
6. the production technology of Gluten according to claim 1, which is characterized in that step (4) the high protein Gluten
Middle moisture content 8.0-9.0%, albumen >=86%, ash content≤1.0%, fat≤1.0%, water absorption rate >=170%, CB30/CB36 sieve are logical
Cross rate >=99.8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811575954.XA CN109566846A (en) | 2018-12-22 | 2018-12-22 | A kind of production technology of Gluten |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811575954.XA CN109566846A (en) | 2018-12-22 | 2018-12-22 | A kind of production technology of Gluten |
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| Publication Number | Publication Date |
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| CN109566846A true CN109566846A (en) | 2019-04-05 |
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| CN201811575954.XA Pending CN109566846A (en) | 2018-12-22 | 2018-12-22 | A kind of production technology of Gluten |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345393A (en) * | 2020-04-15 | 2020-06-30 | 河南工业大学 | Processing detection method for improving purity of vital gluten |
| CN114246245A (en) * | 2021-12-30 | 2022-03-29 | 河南飞天农业开发股份有限公司 | Production process of vital gluten special for wiredrawing protein |
| CN115141287A (en) * | 2022-08-10 | 2022-10-04 | 迈安德集团有限公司 | Method for preparing wheat starch and wheat gluten from posterior powder |
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| US20040192896A1 (en) * | 2003-01-14 | 2004-09-30 | Icm, Inc. | Method for extracting gluten |
| CN105481986A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Production process of starch special for rice noodles |
| CN106578336A (en) * | 2016-11-28 | 2017-04-26 | 徐州澳凯小麦淀粉有限公司 | Novel technology for continuous production of wet gluten |
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2018
- 2018-12-22 CN CN201811575954.XA patent/CN109566846A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040192896A1 (en) * | 2003-01-14 | 2004-09-30 | Icm, Inc. | Method for extracting gluten |
| CN105481986A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Production process of starch special for rice noodles |
| CN106578336A (en) * | 2016-11-28 | 2017-04-26 | 徐州澳凯小麦淀粉有限公司 | Novel technology for continuous production of wet gluten |
Non-Patent Citations (1)
| Title |
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| 苏肇津: "小麦活性谷朊粉的制取技术", 《中国粮油学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345393A (en) * | 2020-04-15 | 2020-06-30 | 河南工业大学 | Processing detection method for improving purity of vital gluten |
| CN114246245A (en) * | 2021-12-30 | 2022-03-29 | 河南飞天农业开发股份有限公司 | Production process of vital gluten special for wiredrawing protein |
| CN114246245B (en) * | 2021-12-30 | 2023-08-01 | 河南飞天生物科技股份有限公司 | Production process of wheat gluten special for wiredrawing protein |
| CN115141287A (en) * | 2022-08-10 | 2022-10-04 | 迈安德集团有限公司 | Method for preparing wheat starch and wheat gluten from posterior powder |
| CN115141287B (en) * | 2022-08-10 | 2023-08-25 | 迈安德集团有限公司 | Method for preparing wheat starch and wheat gluten from back-road flour |
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