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Product of rice grains formed by processing wheat flour and processing method thereof

A technology for processing and forming wheat flour, which is applied in the field of grain processing to achieve the effect of optimizing the quality of gluten

Inactive Publication Date: 2012-07-18
HUBEI BAIDIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Also do not have both edible convenience on the market at present, and through boiled, the noodle product of resistance

Method used

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  • Product of rice grains formed by processing wheat flour and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh the main and auxiliary raw materials that have passed through the 80-mesh sieve as follows: 70kg of wheat flour, 20kg of corn starch, and 10kg of gluten powder, put them into the dough mixer and stir for 3 to 5 minutes, then add 20kg of drinking water, and mix them in the dough. Fully stir and knead the flour in the machine to fully mix the material with water to make loose and uniform flour wet granules, and then send the wet granules into the extruder through the feeding device, and grind the material before it enters the extrusion grinding tool. For preheating, the temperature is 50-70°C; for the extrusion stage, the temperature is 100-120°C; for the curing stage, the temperature is 60-100°C. The material is extruded, and after being cut and formed in the aging section, it is dried with hot air to control the moisture content to ≤14.0%, and then it is classified and magnetically separated, and finally the finished product is packaged.

Embodiment 2

[0030] Weigh the main and auxiliary raw materials that have passed through the 80-mesh sieve as follows: 80kg of wheat flour, 13kg of corn starch, and 7kg of gluten powder, put them into the dough mixer and stir for 3 to 5 minutes, then add 26kg of drinking water, and mix them in the dough. Fully stir and knead the flour in the machine to fully mix the material with water to make loose and uniform flour wet granules, and then send the wet granules into the extruder through the feeding device, and grind the material before it enters the extrusion grinding tool. For preheating, the temperature is 50-70°C; for the extrusion section, the temperature is 100-120°C; for the curing section, the temperature is 60-100°C. The material is extruded, and after being cut and formed in the aging section, it is dried with hot air to control the moisture content to ≤14.0%, and then it is classified and magnetically separated, and finally the finished product is packaged.

Embodiment 3

[0032] Weigh the main and auxiliary raw materials that have passed through the 80-mesh sieve as follows: 85kg of wheat flour, 10kg of corn starch, and 5kg of gluten powder, put them into the dough mixer and stir for 3 to 5 minutes, then add 28kg of drinking water, and mix them in the dough. Fully stir and knead the flour in the machine to fully mix the material with water to make loose and uniform flour wet granules, and then send the wet granules into the extruder through the feeding device, and grind the material before it enters the extrusion grinding tool. For preheating, the temperature is 50-70°C; for the extrusion section, the temperature is 100-120°C; for the curing section, the temperature is 60-100°C. The material is extruded, and after being cut and formed in the aging section, it is dried with hot air to control the moisture content to ≤14.0%, and then it is classified and magnetically separated, and finally the finished product is packaged.

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Abstract

The invention relates to a product of rice grains formed by processing wheat flour and a processing method thereof, in particular to a method for processing a product of wheat flour, belonging to the field of grain processing. The method comprises the following steps: adding water to mixed powder taking wheat flour as the main material and wheat gluten and corn starch as the auxiliary materials; blending and mechanically processing-forming the materials to obtain the product of rice grains, wherein the weight ratio of the mixed powder to the water is 100:15-30; the mixed powder comprises the following components by weight percentage: 60% to 90% of wheat flour, 5% to 35% of corn starch and 5% to 15% of wheat gluten; and the blended materials of the mixed powder and the water are processed by a twin-screw extruder in which the materials are subjected to three stages of preheating, extruding and curing to obtain the product of plump rice grains. The product of rice grains of the invention creatively provides the product family of wheat flour with the novel species of rice grains which are formed by processing wheat flour and have the advantages of bright surface, plump grain, rice-like appearance, flexible and smooth endoplasm, great convenience of stewing and cooking and good palatability.

Description

technical field [0001] The invention relates to a processed wheat flour product and a processing method thereof, belonging to the field of grain processing, and in particular to a processing method of wheat flour products. Background technique [0002] Flour, as one of the staple food raw materials in my country, has a history of more than 3,000 years. It is mainly eaten in the form of steaming and cooking. There are mainly two types of flour products, steamed buns and noodles. With the development of society, food from all over the world has broken the geographical restrictions. Western baked food is also gradually emerging in our country. Flour food is accepted by more consumers. However, with the development of society, the pace of life changes. Convenience and quickness have become the direction of food development. Contrary to this, the production process of flour-based foods is relatively cumbersome, and it needs to go through steps such as dough mixing, rolling, proofin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 李庆龙
Owner HUBEI BAIDIAN IND
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