Production method of wheat flour

A production method and technology of wheat flour, applied in application, grain processing, grain milling, etc., can solve problems such as affecting health, and achieve the effect of crispy and delicious food

Inactive Publication Date: 2010-07-28
李玉龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, additives such as saccharin are not metabolized and absor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of production method of wheat flour, comprises the following steps:

[0012] 1) Take 50 kg of high-quality wheat with full grains, add water to wash it twice, and then remove it into a large basin, add 100 kg of water at 16°C to soak for 18 hours, remove and control the water for 2 hours until the moisture content is 20%;

[0013] 2) Take 50 kg of water-controlled wheat, put it indoors and cover it with a damp cloth, germinate at 30°C for 15 hours, and dry for 3 hours until the moisture content is 4%;

[0014] 3) Take 50 kg of dried wheat, sprinkle 2 kg of water with a watering can, turn it evenly up and down with a wooden shovel, leave it for 24 hours, and make flour with a conventional grinding method.

Embodiment 2

[0016] A kind of production method of wheat flour, comprises the following steps:

[0017] 1) Take 100 kg of high-quality wheat with full grains, add water to wash it twice, and then remove it into a large basin, add 200 kg of water at 18°C ​​to soak for 20 hours, remove and control the water for 3 hours until the moisture content is 15%;

[0018] 2) Take 100 kg of water-controlled wheat, put it indoors and cover it with a plastic bag, germinate at 32°C for 16 hours, and dry for 5 hours until the moisture content is 2.6%;

[0019] 3) Take 100 kg of dried wheat, sprinkle 5 kg of water with a watering can, and turn it evenly up and down with a wooden shovel, leave it for 48 hours, and make flour with a conventional grinding method.

Embodiment 3

[0021] A kind of production method of wheat flour, comprises the following steps:

[0022] 1) Take 200 kg of high-quality wheat with full grains, add water and wash it for 3 times, then remove it into a large basin, add 400 kg of water at 20°C for 24 hours, remove it and control the water for 4 hours until the moisture content is 10%;

[0023] 2) Take 200 kg of water-controlled wheat, put it indoors and cover it with a plastic bag, germinate it at 35°C for 18 hours, and dry it for 6 hours until the moisture content is 2%;

[0024] 3) Take 200 kg of dried wheat, sprinkle 10 kg of water with a watering can, and turn it evenly up and down with a wooden shovel, leave it for 72 hours, and make flour with a conventional grinding method.

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PUM

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Abstract

The invention relates to a production method of wheat flour, which comprises the following steps: elutriating wheat, soaking the cleaned wheat with water, draining water, covering with wet cloth or a plastic bag with the room temperature being 30 DEG C to 35 DEG C, germinating for 15-18 hours, drying the germinated wheat and grinding in a conventional way to produce flour. When the wheat flour of the invention is used as the raw material of food, no chemical additive is needed, and the wheat flour can ferment without base. Moreover, the wheat flour can reinforce the spleen to promote digestion and harmonize the stomach to regulate the function of the middle-warmer, and the food such as steamed bread, date cake and the like prepared with the wheat flour is crisp, delicious and sweet without any additional sugar, and is good visiting present for visiting relative or friends.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a production method of wheat flour. Background technique [0002] With the progress of society and the improvement of material living standards, people's views on food quality have quietly changed. The demand for food is not only to satisfy food and clothing, but also to have a good taste. In view of the fact that most people, especially children and women, like to eat sweets, many foods are added with chemical additives such as saccharin to increase the sweetness of the food and meet the needs of consumers. However, additives such as saccharin are not metabolized and absorbed by the human body, and long-term consumption will affect health. Contents of the invention [0003] The purpose of the present invention is to provide a kind of wheat flour that does not need to add any chemical additives, is free of alkali, self-sweet without sugar, can strengthen t...

Claims

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Application Information

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IPC IPC(8): B02B1/00B02B1/04B02B1/08
Inventor 李玉龙
Owner 李玉龙
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