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Nutritional wheat flour and production method thereof

A technology of nutritious flour and production method, applied in the field of grain processing, can solve the problems of nutrient loss of wheat flour, and achieve the effects of prolonging the shelf life, improving the taste and healthy sales

Inactive Publication Date: 2013-02-13
杨根喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only solves the serious problem of wheat flour nutrient loss, but also saves a lot of wheat

Method used

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Experimental program
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Effect test

Embodiment Construction

[0019] A kind of wheat nutrition flour and production method thereof, its steps are as follows:

[0020] 1. Wheat bran conditioning: add water with 10-15% (optional 12%) of wheat bran weight at room temperature and mix well;

[0021] 2. Wheat bran puffing: Use co-direction fully meshing twin-screw extrusion puffing machine to puff the conditioned wheat bran under low temperature and high pressure. The length-to-diameter ratio of the screw is 15-30:1 (optional 20:1), the compression ratio is 2-8:1 (optional 3:1), and the speed is 100-300 rpm (optional 120 rpm ), the temperature of the material in the die head is 80-120°C (100°C is optional), and the forward pressure of the extrusion port is 2-15Mpa (3Mpa is optional);

[0022] 3. Cutting: Correspondingly install a rotary cutter outside the extrusion port to rotary cut the extruded and puffed wheat bran material, with a length of 2-10 mm (5 mm optional);

[0023] 4. Crushing: Use a pulverizer to pulverize the cut wheat bran ma...

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PUM

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Abstract

The invention discloses nutritional wheat flour and a production method thereof. The nutritional wheat flour is produced by activating wheat bran and refilling the wheat bran into wheat flour. The conventional food processing method does not need to be changed, food is easily processed, digested and absorbed, the mouth feel of the food is improved, and the wheat taste is maintained. Especially nutrient substances in the wheat bran are fully maintained, dietary fibers are increased and optimized, and the quality guarantee period of the nutritional wheat flour is prolonged. The problem of serious loss of the nutrient substances in the wheat flour is solved, and a large amount of wheat is saved. The production process is environment-friendly and sanitary, the production equipment investment is low, the production cost is low, and the large-scale production is facilitated.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to a wheat nutritional flour and a production method thereof. More specifically, the wheat bran is subjected to low-temperature, high-pressure expansion, crushing and other activation treatments and then backfilled into wheat flour as required to produce wheat nutritional flour. Background technique [0002] With the improvement of living standards, people have increasingly strong requirements for healthy nutrition, and the consequences of lack of nutrients on the human body will hinder the development of physique and intelligence, and affect the development of the immune system. During the production of wheat flour, the bran, which is rich in nutrients, is discarded, resulting in the loss of most nutrients. Seven kinds of nutrients for the human body stipulated by the state: vitamin B1, vitamin B2, niacin, folic acid, iron, zinc, and calcium all have a loss of about 70%, and the lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L1/10A23L1/30A23L7/10
Inventor 杨根喜
Owner 杨根喜
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