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Non-thermal processing treatment process for reducing total sensitization of wheat flour

A non-thermal processing and treatment technology, applied in the field of safety and quality of wheat flour, to achieve the effect of reducing the total allergenicity

Pending Publication Date: 2021-05-04
HEBEI AGRICULTURAL UNIV. +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ozone treatment of wheat is currently mainly focused on degrading pesticide residues in wheat flour, improving its food safety; killing storage pests during storage, inhibiting mold growth during storage, degrading mycotoxins, and extending shelf life; bleaching pink, controlling fresh and wet noodles Anti-color browning of products; but there is no report about its reduction of total allergenicity of wheat flour at home and abroad

Method used

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  • Non-thermal processing treatment process for reducing total sensitization of wheat flour
  • Non-thermal processing treatment process for reducing total sensitization of wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step 1. Select the high-quality Gaoyou 2018 wheat produced in Xingtai Baixiang in 2019, and use the Buhler ALMB test mill to mill the wheat. The flour extraction rate is 60%, and the wheat flour passes through an 80-mesh sieve;

[0035] Step 2, transfer the wheat flour to a plastic bag with a closed cock mouth thickness of 24 wires, and place it in an airtight manner;

[0036] Step 3. Open the cock, connect it closely with the outlet of the ozone tube of the ozone generator, and fill it with ozone gas. After the mass ratio of ozone and wheat flour in the plastic bag reaches 2400mg / kg, close the cock and the ozone generator;

[0037] Step 4: Place the plastic bag filled with wheat flour and ozone in a shaker with a rotating speed of 120r / min, seal the ozone for 90 minutes, open the cock to deflate for 1 minute, and then close the cock; the wheat flour with low total allergenicity is obtained.

Embodiment 2

[0039] Step 1. Select the high-quality Gaoyou 2018 wheat produced in Xingtai Baixiang in 2019, and use the Buhler ALMB test mill to mill the wheat. The flour extraction rate is 65%, and the wheat flour passes through a 100-mesh sieve;

[0040] Step 2, transfer the wheat flour to a plastic bag with a closed cock mouth thickness of 24 wires, and place it in an airtight manner;

[0041] Step 3. Open the cock, connect it tightly with the outlet of the ozone tube of the ozone generator, and fill it with ozone gas. After the mass ratio of ozone to wheat flour in the plastic bag reaches 1800mg / kg, close the cock and the ozone generator;

[0042] Step 4: Place the plastic bag filled with wheat flour and ozone in a shaker with a rotating speed of 130r / min, seal the ozone for 60 minutes, open the cock to deflate for 1 minute, and then close the cock to obtain wheat flour with low total allergenicity.

Embodiment example 3

[0044] Step 1. Select the high-quality Gaoyou 2018 wheat produced in Xingtai Baixiang in 2019, and use the Buhler ALMB test mill to mill the wheat. The flour extraction rate is 70%, and the wheat flour passes through a 120-mesh sieve;

[0045] Step 2, transfer the wheat flour to a plastic bag with a closed cock mouth thickness of 24 wires, and place it in an airtight manner;

[0046] Step 3. Open the cock, connect it tightly with the outlet of the ozone tube of the ozone generator, fill it with ozone gas, and close the cock and the ozone generator after the mass ratio of ozone to wheat flour in the plastic bag reaches 1200 mg / kg;

[0047] Step 4: Place the plastic bag filled with wheat flour and ozone in a shaker with a rotating speed of 140r / min, seal the ozone for 90 minutes, open the cock to deflate for 1 minute, and then close the cock; the wheat flour with low total allergenicity is obtained.

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Abstract

The invention discloses a method for reducing total sensitization of wheat flour. High-quality wheat Gaoyou 2018 produced in Baixiang County, Xingtai City in 2019 is selected as a raw material and is subjected to ozone treatment and cooperative sealing treatment. The method comprises the following specific steps of: firstly, cleaning and removing impurities of wheat; grinding the wheat into flour by using a Buhler ALMB test; controlling the flour yield to be 60-70%; screening the flour by using a 80-120-mesh sieve; then transferring the wheat flour into a sealable plastic packaging bag; opening a cock; filling ozone; closing the cock after the mass ratio of the ozone to the wheat flour in the plastic bag reaches 1200-2400mg / kg; then placing the plastic bag in a shaking table; controlling the rotating speed of the shaking table to be 110-140r / min; carrying out ozone sealing treatment for 45-90 minutes; opening the cock to release gas for 1 minute; and closing the cock to obtain the wheat flour with low total sensitization. The product obtained by the method is subjected to sandwich ELISA detection based on the fact that serum of a wheat allergen is a primary antibody, and the content of total allergens is reduced by 53.84-62.35%.

Description

technical field [0001] The invention relates to the field of safety and quality of wheat flour, in particular to a non-thermal processing technology for reducing the total allergenicity of wheat flour. Background technique [0002] In 2016, Jiang Nannan and Yin Jia of Peking Union Medical College Hospital conducted a retrospective study of 1952 severe allergic reactions in the Chinese population. The results showed that wheat is the most common food that induces anaphylactic shock in the Chinese population; food triggers of severe allergies were found in allergic populations of different age groups Differently, wheat induced severe allergy in 20% of adolescents and 42% of adults. [0003] Wheat and its related products are widely used in our daily diet. They are not only the main source of food for people, but also one of the important sources of food protein. However, wheat allergy can affect the health of internal organs, respiratory tract and skin, and cause exercise-ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/20
CPCA23L7/198A23L5/276A23V2002/00A23V2250/128
Inventor 李慧静姚亚亚贾浩王芳孙宇
Owner HEBEI AGRICULTURAL UNIV.
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