Method for processing wheat and producing whole wheat flour by using steam blasting technology

Abstract

The invention discloses a method for processing wheat and producing whole wheat flour by using a steam blasting technology. According to the method, the wheat is subjected to steam blasting treatment, and in the steam blasting process, the temperature is controlled to be 143-180 DEG C and the pressure is controlled to be 0.4-1.9MPa, the process is maintained for 5-20min, and then the blasting is performed instantly to obtain blasting-state wheat, and the whole wheat flour is further prepared. Through processing the wheat by using the steam blasting technology, the wheat can absorb the moisture in the steam, thereby reducing the mechanical strength of wheat bran, the wheat is likely to be peeled and crushed in mutual extrusion, rubbing and collision. In addition, due to the adoption of the pressurizing high-temperature treatment, the problems that the wheat bran is rough and unsmooth, has strange odor, is difficult to digest and the like, are solved.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to the processing technology of whole wheat flour. Background technique [0002] With the continuous improvement of the living standards of Chinese residents, people pay more attention to the health of diet, and prefer foods with rich nutrition and health functions. Whole wheat flour contains more dietary fiber and trace elements than wheat fine flour, so it has attracted widespread attention. But because whole wheat flour contains bran, there are thick, astringent, smelly and difficult to digest problems in the mouthfeel, which seriously restricts the development of whole wheat flour industry and the promotion of whole wheat flour food. [0003] The traditional processing method of whole wheat flour has the following problems: (1) The traditional process does not have an enzyme inactivation process, and it is easy to deteriorate during storage. (2...

AI Technical Summary

Problems solved by technology

However, because whole wheat flour contains bran, it has the problems of thick, astringent, strange smell and indigestibility in the mouthfeel, which seriously restricts the development of whole wheat flour industry and the promotion of whole wheat flour food

[0003] The traditional processing method of whole wheat flour has the following problems: (1) The traditional process does not have an enzyme inactivation process, and it is easy to deteriorate during storage

(2) The production process is complicated and increases the production cost

(3) The problem of poor taste and indigestion of whole wheat flour has not been completely improved

[0004] The purpose of the present invention is to provide a process for producing whole wheat flour by using steam explosion technology to process wheat. Aiming at the problems of storage difficulty, poor taste and difficult digestion of wheat whole flour, it is proposed to use steam explosion technology to process wheat through high temperature High-pressure steam can make wheat absorb the moisture in the steam, reduce the mechanical strength of wheat bran, easily peel and break in mutual extrusion, friction and collision, and initially degrade macromolecular substances such as cellulose and hemicellulose in wheat bran And it can inactivate the enzymes in wheat, which solves the problems of difficult storage of whole wheat flour, poor taste and difficult digestion