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Conditioning method capable of reducing microorganism content in wheat

A microbial content, conditioning technology, applied in grain processing, grain milling, application, etc., to save construction costs, reduce conditioning time, and improve conditioning efficiency.

Inactive Publication Date: 2014-12-24
HENAN UNIVERSITY OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is little basic research on the application of va

Method used

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  • Conditioning method capable of reducing microorganism content in wheat
  • Conditioning method capable of reducing microorganism content in wheat
  • Conditioning method capable of reducing microorganism content in wheat

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] This embodiment includes the following steps:

[0030] (1) Raw material selection: common wheat;

[0031] (2) Cleanup: clean up the wheat to remove impurities, dust and floating soil on the surface of wheat grains;

[0032] (3) Tempering wheat: In the wheat tempering stage, the water impregnator adds tap water to mix the wheat, and after mixing, enter the vacuum drying equipment with a vacuum of 65%, soak for 20 minutes, and then slowly soak for 30 minutes under normal pressure, and then prepare for grinding powder.

[0033] (4) Flour milling: use a mill to grind the tempered wheat, and collect the powder of each system.

[0034] (5) Collect finished products: mix, inspect and pack the powder of each system.

[0035]

Example Embodiment

[0036] Example 2

[0037] In this embodiment, the selection of raw materials, cleaning, powdering, and collection of finished products are the same as those in Embodiment 1, except that the subsequent processing methods are as follows:

[0038] Tempering wheat: In the wheat tempering stage, add tap water to the impregnator to mix the wheat. After mixing evenly, enter the vacuum drying equipment with a vacuum of 70%. After soaking for 18 minutes, after slowing down under normal pressure for 45 minutes, it is ready to be milled. .

[0039]

Example Embodiment

[0040] Example 3

[0041] In this embodiment, the selection of raw materials, cleaning, powdering, and collection of finished products are the same as those in Embodiment 1, except that the subsequent processing methods are as follows:

[0042] Tempering wheat: In the wheat tempering stage, add tap water to the impregnator to mix the wheat. After mixing evenly, enter the vacuum drying equipment with a vacuum degree of 75%. After soaking for 20 minutes, after 50 minutes under normal pressure, it is ready to be milled. .

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Abstract

The invention relates to the field of grain processing, in particular to a conditioning method capable of reducing the microorganism content in wheat. The method comprises the steps of cleaning unprocessed grain, removing impurities, conditioning and powdering in a mill. The method is characterized in that wheat wetting is achieved under the vacuum condition during conditioning, and more specifically, a vacuum drying oven is adjusted to be at a normal temperature, a proper amount of wheat is obtained through weighing, tap water is added into a dampener, mixed with wheat evenly and placed in the vacuum drying oven, the vacuum degree of the vacuum drying oven is controlled to be 65%-85%, and wheat is taken out after being wetted, tempered and then placed in the mill to be powdered. According to the method, the conditioning state of wheat is changed and the microorganism content in wheat is reduced by means of the vacuum wheat wetting technology, and then the powdering quality and eating quality of wheat are improved. By means of the method, breeding of microorganisms can be inhibited, quick conditioning can be achieved, production of fungaltoxin harmful to health can be reduced, and production efficiency can be improved; furthermore, conditioning warehouse storage capacity can be saved by more than 80%, building investments can be saved greatly, and the composite cost of products can be reduced.

Description

technical field [0001] The invention belongs to the field of grain processing and relates to a pre-processing method, in particular to a conditioning method capable of reducing the microbial content of wheat. Background technique [0002] The tempering treatment of wheat before milling is the comprehensive treatment of watering, moistening and other aspects of wheat. The factors affecting the tempering effect mainly include the amount of water added, the tempering temperature and the tempering time. Conditioning treatment can effectively adjust the physical, biochemical and milling process characteristics of wheat, increase the toughness of wheat cortex, reduce the binding force between wheat husk and endosperm, and make it in a state suitable for milling. [0003] At present, the commonly used conditioning methods for wheat include normal temperature conditioning, heating conditioning, fracturing and peeling conditioning, ozone and chlorine water conditioning, especially t...

Claims

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Application Information

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IPC IPC(8): B02B1/04
Inventor 温纪平郭祯祥林江涛毛广卿郭林桦王大一王华东李方杰徐会勤胡玉华
Owner HENAN UNIVERSITY OF TECHNOLOGY
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