The vital wheat gluten production process covers everything from raw material preparation, mixing and washing, separation and refining, drying, grinding and sieving to packaging and quality control. Each step of the process is operated using specific equipment and undergoes stringent quality checks to ensure the high quality and consistency of the final product. Through scientific and rational production processes and strict quality control measures, gluten production can meet consumer demand and food safety standards.
The process of preparing wheat flour. Firstly wheat flour selection elect wheat flour with high protein content and low ash content. Secondly raw material inspection, test wheat flour for appearance, odor, protein content, ash, impurities and moisture content to ensure that it meets the production requirements.
Electronic Balance:
* Used to accurately weigh wheat flour to ensure accurate dosing.
Moisture Tester:
* To detect the moisture content of wheat flour to avoid affecting the mixing and subsequent process.
Protein Analyzer:
* Determines the protein content of wheat flour to ensure that the gluten content meets the standard.
Mixing and water washing:
* Mix wheat flour with appropriate amount of water and pass through the mixer to form a uniform dough. Control the water temperature and dough time to ensure the uniformity and elasticity of the dough.
* Dough is removed from starch and soluble ingredients in the water washing tank through several rinses until the water becomes clear. Constant stirring should be done during the water washing process to ensure the integrity of the gluten.
* The large-scale pasta machine has a powerful mixing function that evenly mixes wheat flour and water to form a smooth dough.
* The water washing tank is equipped with an automatic mixing device to separate and clean gluten by circulating water flow and mechanical agitation.
Centrifugal Separator:
* Used to efficiently separate gluten from water and starch, usually with high speed rotation.
Separation and Refining
Operating Procedure:
* Separates gluten from water and starch using centrifugal separation or sieving methods.
* Dehydrate the wet gluten, reducing the moisture content of the gluten by pressing or vacuum dewatering machines.
* Centrifuge: Separates gluten from water by rotating at high speed.
* Presses: Uses a screw press to squeeze excess water out of wet gluten.
Vacuum Dehydrator:
* Utilizes low pressure and temperature control in a vacuum environment to further reduce the water in the gluten.
* Dry the dehydrated wet gluten, with temperature and humidity controlled within reasonable limits to prevent over-drying or localized scorching.
* Drying by hot air circulation, temperature adjustable, suitable for large-scale continuous production.
* Suitable for spraying gluten slurry into fine particles, instant drying in high temperature airflow, suitable for large-scale production.
* Suitable for special drying needs, drying by heat conduction on the drum surface.
Grinding and Sieving
* The dried gluten mass is processed by grinding to ensure a fine and uniform powder.
* Large particles and impurities are removed by sieving equipment to ensure the fineness and purity of the gluten powder.
* Uses a high-speed rotating grinding disk or roller to grind dry gluten into a fine powder.
* Equipped with sieves of different mesh sizes, it sieves by vibration or rotation to ensure that the particles of gluten flour are uniform.
Packaging
* Weigh and pack according to predetermined specifications to ensure accurate weight of each package of gluten flour.
- *Seal the package after packing to prevent the gluten flour from moisture, contamination and oxidation.
* Used for quantitative packaging to ensure consistent weight of each bag of gluten flour with high efficiency.
* Performs sealing treatment of the bags to ensure complete and leak-free packaging.
Quality Control:
Appearance Inspection: Check the color, odor and form of the gluten flour to ensure that there is no peculiar odor, no impurity and no lumps.
- Physicochemical index test:Test physical and chemical indexes such as protein content, moisture, ash, acidity, viscosity and fineness to ensure compliance with product standards.
- Microbiological Testing: Test microbiological indicators such as total colony count, coliform, mold and yeast to ensure product hygiene and safety.
- Safety Testing: Detects heavy metals, pesticide residues and other harmful substances to ensure that the products comply with food safety standards.
- Colorimeter: Used to test the color consistency of gluten flour to ensure consistent product appearance.
- Gas Chromatograph: Used to detect acidity and other volatile components in gluten flour to ensure physicochemical indicators.
- Viscometer: Used to determine the viscosity of gluten flour to ensure consistent quality of gluten flour.
- Microbiology Incubator: Used to cultivate and test microbial indicators such as total colony count, coliform, etc. to ensure product hygiene.
- Heavy Metal Detector: Used to detect heavy metal content in gluten flour to ensure compliance with food safety standards.
- Pesticide Residue Tester: Used to detect pesticide residue in gluten flour to ensure compliance with food safety standards.
The production process of vital wheat gluten is a complex and precise operation that involves multiple steps of separation and refinement to ensure the high purity and quality of the final product. Through scientific formulation and strict production control, Weifang Huasui Agricultural Development Co., Ltd will be able to produce high-quality vital wheat gluten that meets the standards of the food industry, providing an essential ingredient for improving flour-based products and enhancing the nutritional value of food. As technology continues to advance and market demands evolve, the production process of vital wheat gluten will be further optimized, contributing even more to the development of the industry.