Method for preparing stabilized whole wheat flour

A whole-wheat flour, stabilized technology, applied in the field of food processing

Inactive Publication Date: 2011-08-17
ACAD OF STATE GRAIN ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high oil content (about 3%) of whole wheat flour, it is not easy to store at room temperature, and it is prone to fat oxidation, which affects product quality
In addition, the rough taste and indigestibility also affect the entry of whole wheat flour products into the market and table
Most of the previous documents and inventions only added about 20% fine bran, and did not retain all the nutrients in the whole wheat in the product

Method used

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  • Method for preparing stabilized whole wheat flour
  • Method for preparing stabilized whole wheat flour
  • Method for preparing stabilized whole wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of stabilized whole wheat flour, the method comprises the following steps:

[0030] (1) During the processing of wheat into flour, the endosperm, germ and bran are collected separately. After the bran and germ are collected, they are rapidly cooled to 4°C for storage, and the preserved bran and germ are subjected to step (2) ) stabilization treatment.

[0031] (2) First crush the bran and germ, and then stabilize the bran and germ by extruding. The specific operation is: adjust the moisture content of the bran and germ to 10%, extrude in four stages, four stages The extrusion temperatures were 20°C, 20°C, 90°C, 90°C, and the screw speed was 200r / min to obtain extruded puffed materials;

[0032] (3) Dry the stabilized material, and then crush it through an 80-mesh sieve;

[0033] (4) Mix the endosperm obtained in step (1), the germ powder and bran powder obtained in step (3), and obtain the product.

[0034] In the step (3), the drying is an oven ...

Embodiment 2

[0036] A preparation method of stabilized whole wheat flour, the method comprises the following steps:

[0037] (1) During the processing of wheat into flour, the endosperm, germ and bran are collected separately;

[0038] (2) First crush the bran and germ, and then stabilize the bran and germ by extruding and expanding. The specific operation is: adjust the moisture content of the bran and germ to 25%, extrude in four stages, and Extrusion temperatures were 70°C, 70°C, 120°C, 120°C, and the screw speed was 250r / min to obtain extrusion puffed materials;

[0039] (3) Dry the stabilized material and then pulverize it. The pulverization is coarse powder with a pulverizer. After passing through an 80-mesh sieve, use a superfine pulverizer to pulverize the bran and germ to a particle size below 74 μm;

[0040] (4) Mix the endosperm obtained in the step (1), the germ and the bran obtained in the step (3), and obtain it.

[0041] In step (3), the drying can also be a fluidized bed ...

Embodiment 3

[0043] A preparation method of stabilized whole wheat flour, the method comprises the following steps:

[0044] (1) During the processing of wheat into flour, the endosperm, germ and bran are collected separately; after the bran and germ are collected, they are rapidly cooled to 4°C for storage, and the preserved bran and germ are subjected to step (2) ) stabilization treatment.

[0045](2) First crush the bran and germ, and then stabilize the bran and germ by extruding and expanding. The specific operation is: adjust the moisture content of the bran and germ to 30%, extrude in four stages, and The extrusion temperatures were 100°C, 100°C, 170°C, 170°C, and the screw speed was 300r / min to obtain extruded puffed materials;

[0046] (3) Dry the stabilized material, and then crush it through an 80-mesh sieve;

[0047] (4) Mix the endosperm obtained in step (1), the germ powder and bran powder obtained in step (3), and obtain the product.

[0048] In step (3), the drying can al...

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Abstract

The invention discloses a method for preparing stabilized whole wheat flour, which comprises the following steps of: (1) in the process of processing flour, respectively collecting albumen, embryo and bran; (2) performing stabilization treatment on the bran and the embryo by adopting an extrusion method to obtain an extruded material; (3) drying the stabilized material, crushing (sieving by using an 80-mesh sieve) or performing super micron milling (to make the grain size less than or equal to 74 mu m); and (4) uniformly mixing the albumen obtained in the step (1) with the embryo powder and bran powder obtained in the step (3) in a ratio of the albumen to the embryo to the bran collected in the step (1), and packaging to obtain the stabilized whole wheat flour. By the method, lipase activity and fatty acid content in the bran and the embryo can be effectively reduced, the whole wheat flour product keeps the nutrient components of the natural whole wheat, the storage stability is improved, the flour property and processing and edible quality are improved, and the utilization rate and value-added benefit of wheat are improved.

Description

technical field [0001] The invention relates to a preparation method of stabilized whole wheat flour, which belongs to the technical field of food processing. Background technique [0002] At present, there is no unified definition of whole grain ingredients and whole grain food in the world (including Codex). In 1999, the American Association of Cereal Chemists (AACC) defined whole grains (Wholegrain) as: caryopsis that is complete, crushed, broken or pressed, and its basic composition includes starchy endosperm, germ and bran. The relative proportion is the same as that of the whole caryopsis. Whole wheat is a kind of whole grain, which consists of three parts: bran (12.5%), endosperm (85%) and germ (2.5%). Bran is rich in dietary fiber, vitamins, trace elements, oligosaccharides, biological enzymes, high-quality protein, pentosan, polyphenolic compounds, flavonoids, lignans and other nutrients. The germ is the most nutritious part of the whole wheat grain, containing h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/10A23L1/172A23L33/00A23L7/10A23L7/152
Inventor 谭斌刘明田晓红汪丽萍刘艳香
Owner ACAD OF STATE GRAIN ADMINISTRATION
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