阅读说明：本技术 一种降低小麦粉总致敏性的非热加工处理工艺 (Non-thermal processing treatment process for reducing total allergenicity of wheat flour ) 是由 李慧静 姚亚亚 贾浩 王芳 孙宇 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种降低小麦粉总致敏性的方法,选用2019年邢台柏乡产的优质小麦藁优2018为原料通过臭氧处理协同密闭处理,具体步骤如下：首先对小麦清理除杂,用布勒ALMB试验磨制粉,出粉率控制在60％-70％,筛分过80-120目筛,然后将小麦粉转移至可密闭的塑料包装袋中,打开旋塞,充入臭氧,塑料袋中臭氧与小麦粉的质量比达到1200-2400mg/kg后,关闭旋塞,随后将塑料袋置于摇床中,控制摇床转速110-140r/min,臭氧密闭处理45-90min后,打开旋塞放气1min,关闭旋塞,即得低总致敏性小麦粉。通过本发明所得产品经基于小麦过敏者血清为一抗的夹心式ELISA检测,总致敏原含量降低了53.84％-62.35％。(The invention discloses a method for reducing total allergenicity of wheat flour, which comprises the following steps of selecting high-quality wheat ligusticum superior 2018 produced in 2019 chenchenchenchentai kuxiang as a raw material, and carrying out synergistic closed treatment through ozone treatment: firstly, cleaning wheat and removing impurities, grinding the wheat into flour by using a Buhler ALMB test, controlling the flour yield to be 60-70%, sieving the flour by using a sieve of 80-120 meshes, 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 into a shaking table, controlling the rotation speed of the shaking table to be 110-140r/min, performing ozone sealing treatment for 45-90min, opening the cock, deflating for 1min, and closing the cock to obtain the wheat flour with low total sensitization. The product obtained by the invention is detected by sandwich ELISA based on wheat allergic person serum as primary antibody, and the total allergen content is reduced by 53.84-62.35%.)

1. A non-thermal processing treatment process for reducing total allergenicity of wheat flour is characterized in that: the method comprises the following steps:

the method comprises the following steps: removing impurities from wheat, and making into flour to obtain wheat flour;

step two: placing the wheat flour obtained in the first step into a closed device, and filling ozone into the closed device;

step three: placing the closed device filled with ozone in the step two in a shaking table for sealing treatment for 45-90 min;

step four: and opening the closed device to deflate, thus obtaining the wheat flour with low total sensitization.

2. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 1, characterized by: and before milling, wetting the wheat after impurity removal to the moisture content of (14 +/-0.5)% in the first step.

3. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 1, characterized by: and the milling in the first step is performed by using a Miller ALMB experimental milling machine.

4. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 3, characterized by: the flour yield of the flour mill is controlled to be 60% -70%, and the wheat flour produced by the flour mill passes through a sieve of 80-120 meshes.

5. A non-thermal process treatment to reduce total allergenicity of wheat flour according to claim 4, wherein: the flour yield of the flour mill is controlled to be 70%, and the wheat flour produced by the flour mill passes through a 100-mesh sieve.

6. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 1, characterized by: the sealing device in the second step, the third step and the fourth step is a plastic bag with a sealing cock nozzle with the thickness of 24 threads.

7. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 1, characterized by: the mass ratio of the ozone to the wheat flour in the second step is 1200-2400 mg/kg.

8. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 7, characterized by: and in the second step, the mass ratio of the ozone to the wheat flour is 2400 mg/kg.

9. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 1, characterized by: in the third step, the rotating speed of the shaking table is 110-140 r/min.

10. A non-thermal process treatment process for reducing total allergenicity of wheat flour according to claim 9, characterized by: and in the fourth step, the air bleeding time is 1 min.

Technical Field

The invention relates to the field of wheat flour safety quality, in particular to a non-thermal processing treatment process for reducing total allergenicity of wheat flour.

Background

In 2016, researches on serious anaphylactic reaction retrospective performance of Chinese people of 1952 times are carried out by Beijing coordination and Jiangnan, Yijia and the like in hospitals, and the results show that wheat is the most common food for inducing anaphylactic shock of Chinese people; it was found that the food causes of severe allergy were different in allergic people of different age groups, and wheat induced severe allergy in 20% of adolescents and 42% of adults.

Wheat and related products thereof are widely applied to daily diet of people, and are one of main food sources and important food protein sources. However, wheat allergy can affect the health of the gut, respiratory tract and skin, causing motor-induced hypersensitivity, celiac enteritis, occupational asthma, rhinitis, nettle disease, leprosy. Wheat allergy is often seen in delayed anaphylaxis, has high morbidity and missed diagnosis rate and more complicating symptoms, and seriously affects the life of allergy patients, so the wheat allergy is a non-negligible food safety problem.

The molecular basis of the change of the total allergenicity of the allergen is the inactivation or destruction of antigen epitopes of the allergen, or the exposure of hidden antigen epitopes or the formation of new antigen epitopes through the denaturation of the allergen, so that the total allergenicity of food can be reduced, improved or kept unchanged by food processing. According to the desensitization principle, the method can be divided into four categories, namely a physical method, a chemical method, an enzymatic method, a biological method and the like. The existing method for researching and developing low-total-allergenicity wheat products relates to baking, high-pressure steam, microwaves, combination of the high-pressure steam and the microwaves, pulsed ultraviolet radiation, gamma radiation, gradient polishing, lactic acid or hydrochloric acid hydrolysis, bromelain hydrolysis, transglutaminase deamidation, yeast or bacillus pumilus fermentation, gene silencing and the like, but the method is not suitable for Chinese flour product processing and large-scale production, and simultaneously has the problems of poor flavor, poor processing quality of downstream flour products, introduction of new food safety risks and the like.

Ozone, both in gaseous and liquid form, is used primarily as a disinfectant and antimicrobial agent in food safety processes. Applied abroad to fresh agricultural products (such as fruits and vegetables), dairy products (such as flowing milk, milk powder and cheese), liquid foods, grain products and the like, the treatment aims at killing microorganisms in the foods, improving the shelf life and also eliminating or degrading storage pests and mycotoxins in the stored products. The ozone treatment of wheat mainly focuses on degrading pesticide remained in wheat flour so as to improve the edible safety of the wheat flour; killing stored pests in the storage process, inhibiting the growth of mould in the storage process, degrading mycotoxin and prolonging the shelf life; bleaching pink, and controlling the reverse browning of the fresh wet flour product; but no report is found at home and abroad about the reduction of the total allergenicity of the wheat flour.

Disclosure of Invention

The invention overcomes the defects in the prior art, provides a non-thermal processing treatment process for reducing the total allergenicity of the wheat flour, adopts a non-thermal treatment ozone technology to improve the safety quality of the wheat flour, and provides a new idea for reducing the harm of wheat flour allergens to people with allergic constitution.

The purpose of the invention is realized by the following technical scheme.

A non-thermal processing treatment process for reducing total allergenicity of wheat flour, comprising the steps of:

the method comprises the following steps: removing impurities from wheat, and making into flour to obtain wheat flour;

step two: placing the wheat flour obtained in the first step into a closed device, and filling ozone into the closed device;

step three: placing the closed device filled with ozone in the step two in a shaking table for sealing treatment for 45-90 min;

step four: and opening the closed device to deflate, thus obtaining the wheat flour with low total sensitization.

Preferably, before milling, the first step further comprises moistening the wheat after impurity removal to a moisture content of (14 +/-0.5)%.

Preferably, in any of the above schemes, the milling in the first step is performed by using a braler ALMB experimental mill.

Preferably, in any scheme, the flour yield of the flour mill is controlled to be 60-70%, and the wheat flour produced by the flour mill passes through a sieve of 80-120 meshes.

Preferably, in any of the above schemes, the flour yield of the flour mill is controlled at 70%, and the wheat flour produced by the flour mill passes through a 100-mesh sieve.

Preferably, in any of the above schemes, the sealing device in the second step, the third step and the fourth step is a plastic bag with a sealing cock nozzle with a thickness of 24 filaments.

Preferably, the mass ratio of the ozone to the wheat flour in the second step is 1200-2400 mg/kg.

Preferably, in any one of the above embodiments, the mass ratio of the ozone to the wheat flour in the second step is 2400 mg/kg.

Preferably, in any of the above schemes, the rotation speed of the shaking table in the third step is 110-.

Preferably, in any of the above schemes, the air release time in the fourth step is 1 min.

The invention has the beneficial effects that:

ozone treatment induces a tendency for wheat flour protein polymers to undergo degradation via disulfide-bond cross-linking subunits and interconversion between secondary structural forms, which are important factors in maintaining the activity of certain spatial epitopes of wheat allergens, thus significantly reducing the overall allergenicity of wheat flour. After the ozone gas is used, the ozone gas can be rapidly decomposed into oxygen without leaving any residue, so that the green control gas for effectively killing pests in stored grains can meet the requirement of consumers on pollution-free residual food.

Drawings

FIG. 1 is a flow diagram of a non-thermal processing treatment process of the present invention to reduce total allergenicity of wheat flour;

FIG. 2 is the effect of ozone technology on total allergenicity of wheat flour according to the present invention.

Detailed Description

The technical solution of the present invention is further illustrated by the following specific examples.

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

As shown in figure 1, a non-thermal processing treatment process for reducing total allergenicity of wheat flour comprises the following steps:

the method comprises the following steps: removing impurities from wheat, and making into flour to obtain wheat flour; wetting wheat after impurity removal to the moisture content of (14 +/-0.5)% according to the hardness of the wheat before milling in the first step, wherein a Mill ALMB experiment mill is used for milling in the first step; the flour yield of the flour mill is controlled to be 60-70%, and the wheat flour produced by the flour mill passes through a sieve of 80-120 meshes; preferably, the flour yield of the flour mill is controlled to be 70%, and the wheat flour produced by the flour mill passes through a 100-mesh sieve.

Step two: placing the wheat flour obtained in the first step into a closed device, and filling ozone into the closed device; preferably, the sealing device is a plastic bag with a sealing cock nozzle with the thickness of 24 threads; the mass ratio of the ozone to the wheat flour in the second step is 1200-2400mg/kg, and preferably, the mass ratio of the ozone to the wheat flour is 2400 mg/kg.

Step three: placing the closed device filled with ozone in the step two in a shaking table for sealing treatment for 45-90 min; the rotating speed of the shaking table in the third step is 110-; preferably, the rotating speed of the shaking table is 130r/min, and the air bleeding time in the fourth step is 1 min.

Step four: and opening the closed device to deflate, thus obtaining the wheat flour with low total sensitization.

Example 1

Step one, selecting high-quality Ligusticum wallichii 2018 wheat produced by the Chenchengtai Baixiang in 2019, milling the wheat by adopting a Buhler ALMB test mill, wherein the flour yield is 60 percent, and sieving the wheat flour by a sieve of 80 meshes;

secondly, transferring the wheat flour into a plastic bag with a sealed cock mouth and 24 silks in thickness, and sealing and placing;

step three, opening the cock, closely connecting with an outlet of an ozone pipe of the ozone generator, filling ozone gas, and closing the cock and the ozone generator after the mass ratio of the ozone to the wheat flour in the plastic bag reaches 2400 mg/kg;

step four: placing the plastic bag filled with wheat flour and ozone in a shaking table with the rotation speed of 120r/min, sealing the ozone for 90min, opening the cock to release the gas for 1min, and immediately closing the cock; obtaining the wheat flour with low total sensitization.

Example 2

Step one, selecting high-quality Ligusticum wallichii 2018 wheat produced by the Chenchengtai Baixiang in 2019, milling the wheat by adopting a Buhler ALMB test mill, wherein the flour yield is 65%, and sieving the wheat flour by a 100-mesh sieve;

secondly, transferring the wheat flour into a plastic bag with a sealed cock mouth and 24 silks in thickness, and sealing and placing;

step three, opening the cock, closely connecting with an outlet of an ozone pipe of the ozone generator, filling ozone gas, and closing the cock and the ozone generator after the mass ratio of the ozone to the wheat flour in the plastic bag reaches 1800 mg/kg;

step four: placing the plastic bag filled with wheat flour and ozone in a shaking table with the rotation speed of 130r/min, sealing the ozone for 60min, opening the cock to release the air for 1min, and immediately closing the cock; obtaining the wheat flour with low total sensitization.

Embodiment 3

Step one, selecting high-quality Ligusticum wallichii 2018 wheat produced by the Chenchengtai Baixiang in 2019, milling the wheat by adopting a Buhler ALMB test mill, wherein the flour yield is 70%, and sieving the wheat flour by a 120-mesh sieve;

secondly, transferring the wheat flour into a plastic bag with a sealed cock mouth and 24 silks in thickness, and sealing and placing;

step three, opening the cock, closely connecting with an outlet of an ozone pipe of the ozone generator, filling ozone gas, and closing the cock and the ozone generator after the mass ratio of the ozone to the wheat flour in the plastic bag reaches 1200 mg/kg;

step four: placing the plastic bag filled with wheat flour and ozone in a shaking table with the rotation speed of 140r/min, sealing the ozone for 90min, opening the cock to release the air for 1min, and immediately closing the cock; obtaining the wheat flour with low total sensitization.

Example 4

Step one, selecting high-quality Ligusticum wallichii 2018 wheat produced by the Chenchengtai Baixiang in 2019, milling the wheat by adopting a Buhler ALMB test mill, wherein the flour yield is 70%, and sieving the wheat flour by a 100-mesh sieve;

secondly, transferring the wheat flour into a plastic bag with a sealed cock mouth and 24 silks in thickness, and sealing and placing;

step three, opening the cock, closely connecting with an outlet of an ozone pipe of the ozone generator, filling ozone gas, and closing the cock and the ozone generator after the mass ratio of the ozone to the wheat flour in the plastic bag reaches 2400 mg/kg;

step four: placing the plastic bag filled with wheat flour and ozone in a shaking table with the rotation speed of 140r/min, sealing the ozone for 75min, opening the cock to release the air for 1min, and immediately closing the cock; obtaining the wheat flour with low total sensitization.

As shown in fig. 2, the total allergen content of wheat of examples 1 to 4 was reduced by 57.12%, 62.35%, 53.84% and 59.76%, respectively. The relationship between the distribution of the sensitization dose and the sensitization response ratio in the whole allergic population, and if the sensitization dose is reduced by half, the sensitization response ratio is also reduced by half. From this, it was found that the ozone treatment significantly improved the safety of wheat flour.

The four embodiments of the present invention have been described in detail, but the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.