Method for improving wheat quality in microwave treatment

A wheat quality and microwave treatment technology is applied in the field of microwave irradiating wheat to improve the technological quality and edible quality of its noodles, and microwave treatment to improve the quality of wheat. problems, to achieve the effect of reducing post-harvest loss of grain, working environment sanitation, and cost reduction

Inactive Publication Date: 2013-06-19
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
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  • Description
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  • Application Information

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Problems solved by technology

Yet adopt above method to process germinated wheat, not only cost is high, loss is big, and the safety of food is low
[0006] In recent years, some new wheat varieties cultivated in my country's Hebei, Shanxi, Shaanxi, Qinghai, Gansu and other places have the characteristics of barren resistance, drought resistance, water saving, high yield, stable yield, etc., and are very popular among farmers because of their excellent agronomic properties. Bulk density, protein content, and wet gluten content are all high, but its sedimentation value is low, the stability time is short, the degree of weakening is high, and the elongation resistance is small. It has poor operability durin...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method of microwave treatment of a non-roasting wheat sample is used as an example to describe in detail.

[0028] First of all, cleaning processes such as screening, magnetic separation, stone removal, wheat threshing, air selection, wheat brushing, and wheat washing and corresponding equipment are used to remove various impurities in wheat grains.

[0029] Next, adjust the moisture content of the cleaned wheat grains so that the moisture content of the wheat grains reaches 10.0% to 20.0% of its weight, preferably 16.0%, and the moisture content is distributed or evenly distributed from the outside to the inside of the wheat grains distribution; wherein, the method of moisture adjustment is to add water, the temperature of the added water is 0-60°C, and water can be added by using equipment such as a powerful water dispenser, a high-efficiency water dispenser, a water auger, and a wheat washing machine; the gradient distribution It means that the moisture content of ...

Embodiment 2

[0038] A method in which a germinated wheat sample is treated with microwaves is taken as an example to describe in detail.

[0039] The difference between the method of this embodiment 2 and the method of above-mentioned embodiment 1 is:

[0040] In step (b), the moisture content of the cleaned wheat grains is adjusted to 15.5% of its weight, and the required moistening time is selected as 60 minutes;

[0041] In step (c), the temperature on the surface of the wheat grain after microwave irradiation is selected as 75°C;

[0042] In step (d), the required tempering time is selected to be 8 hours, and the moisture content of the milled wheat is selected to be 15.5%;

[0043] Adopting Buhler's experimental milling mechanism for flour, the present invention obtains flour with improved edible quality, and its flour extraction rate (flour-bran ratio) is 71.8%;

[0044] After adopting the microwave irradiation treatment method of the present invention, the eating quality of the ab...

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Abstract

Provided is a method for improving wheat quality in microwave treatment. Firstly, cleaning wheat grains and removing impurities; secondly, conducting humidity control to cleaned wheat grains, enabling moisture content of the wheat grains to achieve 10.0%-20.0% of the weight of the wheat grains and wheat wetting time to be 0-36 hours, and enabling the moisture content of the wheat grains to be in graded distribution from outside to inside or in even distribution; thirdly, conducting microwave irradiation treatment to the wheat grains after the humidity control, enabling the temperature of the wheat grains to achieve 50-95 DEG C, and stopping irradiation; and lastly, further conducting moisture control and clean to the wheat grains after the microwave irradiation treatment, enabling the wheat grains to meet the requirements of powder milling process, further grinding to flour and processing to powder-made foods, or directly cooling and drying, and therefore wheat with improved eating quality can be acquired. The method for improving wheat quality in microwave treatment is suitable for treatment before powder milling of sprouting wheat and normal non-sprouting wheat, free of food safety risk and pollution, sanitary in working environment, and capable of easily achieving continuous production, saving energy, and reducing cost.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for improving the quality of wheat by microwave treatment, in particular to a method for improving the process quality and eating quality of wheat made by microwave irradiation. The invention is suitable for the processing of germinated wheat and common ungerminated wheat before milling, so as to improve the quality of flour and flour-made food. Background technique [0002] In my country, wheat is mainly consumed by residents, and the concept of high-quality wheat or low-quality wheat is often used for its edible quality. [0003] The phenomenon of large-scale ear germination of wheat during the harvest season has occurred in various parts of the country in recent years: in 2008, wheat germinated in some parts of Hebei, Shandong and other provinces; Germination phenomenon; In 2010, wheat ears germinated in some areas of Henan, Anhui, Jiangsu and other provinces. After the...

Claims

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Application Information

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IPC IPC(8): B02B1/00
CPCY02P60/14
Inventor 赵仁勇李豫洲赵小枫卞科
Owner HENAN UNIVERSITY OF TECHNOLOGY
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