Production method of whole wheat flour

A production method and technology of whole wheat flour, applied in application, food preparation, food science, etc., can solve the problems of difficult crushing of wheat bran, insufficient utilization of nutrients, and short shelf life of products, so as to achieve easy crushing, stable nutrients, Tackling hard-to-crush effects

Inactive Publication Date: 2010-01-13
NANJING UNIV OF FINANCE & ECONOMICS
View PDF0 Cites 39 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of whole wheat flour, which solves the problems of difficult crushing of wheat bran, insufficient utilization of nutritional components, and short shelf life of products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Raw wheat (wet gluten content 27%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circulating air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , impurities such as dirt and wheat wool on the surface, while increasing the moisture content to 16%, to obtain wheat grains.

[0015] Wheat grains are dried by microwave, and microwave drying adopts a low-power, long-process drying process. Microwave drying conditions are as follows: the thickness of wheat grains is 2-3cm, the frequency is 2450MHz, and the power is 0.2W / g. Under these conditions, the average water loss rate of wheat is 0.4% / min, and the moisture is reduced to below 14%.

[0016] The dried wheat grains are pulverized in a -10°C ultrafine pulverizer, sieved to remove the bran meal, the quality of the bran meal is 2.5% of the wheat grain, and finally collected with 100 mesh sieve and mixed to obta...

Embodiment 2

[0019] Raw wheat (wet gluten content 32%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circular air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , impurities such as dirt and wheat wool on the surface, and at the same time increase the moisture content to 19.5%, to obtain wheat grains.

[0020] Wheat grains are dried by microwave, and microwave drying adopts a low-power, long-process drying process. The microwave drying conditions are as follows: the thickness of the wheat grains is 10cm, the frequency is 915MHz, the power is 0.4W / g, and the drying time is 8 minutes to reduce the water content to below 14%.

[0021] The dried wheat grains are pulverized at -10°C with a superfine pulverizer, sieved to remove the bran meal (the quality of the bran meal is 2.0% of the wheat grains), and then collected with 100 meshes, sieved and mixed to obtain whole wheat flou...

Embodiment 3

[0024] Raw wheat (wet gluten content 27%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circulating air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , impurities such as dirt and wheat wool on the surface, while increasing the moisture content to 16%, to obtain wheat grains.

[0025] The wheat grains are dried with hot air. The hot air drying conditions are as follows: the thickness of the wheat grains is 2-3cm, the wind speed is 0.2m / s, and the temperature is 80°C. Under these conditions, the average water loss rate of the wheat is 0.35% / min. dropped below 14%.

[0026] The dried wheat grains are pulverized in a -10°C ultrafine pulverizer, sieved to remove the bran meal, the quality of the bran meal is 2.0% of the wheat grains, and finally the whole wheat flour is obtained by collecting 100-mesh sieve and mixing. The wet gluten content is 24.5%.

[0027] T...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method of whole wheat flour, solving the problems that wheat bran is difficult to crash, deficient in nutrient component utilization and shorter in shelf life. The production method of the whole wheat flour comprises the following steps: clearing wheat material, removing impurities in the wheat material, then rinsing to obtain wheat grains, carrying out heat treatment for sterilizing, killing enzyme and drying, and then crashing the wheat grains, wherein various known treating methods, such as a microwave heating method or a hot-air drying method can be adopted in the heat treatment method. As the optimal schemes, the water content of the rinsed wheat grains is 15-20 percent, and the water content of the wheat grains subject to heat treatment is below 14 percent. The invention has the advantages that: (1) the process flows are shortened; (2) the quality of the wheat bran is ensured by the rapid heat-moisture treatment, the shelf life is prolonged, and the problem that the wheat bran is difficult to crash is also solved; (3) the nutritional components in the whole wheat flour are stabilized, and the nutritional value of the product is improved.

Description

technical field [0001] The invention relates to a production method of whole wheat flour. Background technique [0002] Wheat is the main food crop in my country and even in the world, with abundant yield and high nutritional value. Wheat grains are divided into three parts: germ, endosperm and cortex. During flour processing, the bran including the cortex and part of the endosperm (accounting for 12.5% ​​of the whole wheat) is often removed and used as feed, which will also lead to the loss of germ. Studies have shown that bran and germ contain functional components such as cellulose, trace elements, minerals, vitamins, and essential amino acids with high nutritional value. The loss of these functional components will undoubtedly greatly reduce the nutritional quality of flour. The production of whole-grain flour is to grind the whole-grain wheat into flour without going through the process of removing the bran when the whole-grain wheat is milled. Therefore, whole wheat ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10
Inventor 鞠兴荣袁建何荣王立峰李角强宋佳蒋甜燕
Owner NANJING UNIV OF FINANCE & ECONOMICS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap