Whole wheat flour processing technology

A processing technology, whole wheat flour technology, applied in the field of flour processing, can solve problems such as astringency, incomplete pulverization of whole wheat flour bran, rough taste, etc., to achieve the effect of smooth and delicate taste, safe and reliable eating, and increased added value

Inactive Publication Date: 2015-05-06
XINJIANG CANGMAIYUAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a whole wheat flour processing technology to solve the technical defects of incomplete pulverization of whole wheat flour bran, coarse and astringent taste

Method used

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Embodiment Construction

[0017] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all Example. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0018] 1. Clean up the impurities in the wheat, keep the bran, and grind it into wheat flour

[0019] Clean up the impurities in the wheat, crush it, keep the bran, and grind the whole tissue of the bran and germ into wheat flour.

[0020] 2. Citing normative documents for comparison and analysis of various indicators of wheat

[0021] GB1351 Wheat

[0022] GB1355 wheat flour

[0023] GB2715 food hygiene standards

[0024] GB2760...

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PUM

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Abstract

The invention discloses a whole wheat flour processing technology. The processing technology comprises the following steps: (a) cleaning impurities in wheat, reserving wheat bran and milling the reserved wheat bran into wheat flour; (b) quoting contrastive analysis for all indexes in a normative document; (c) measuring a sense index and a quality index of whole wheat flour; (d) measuring the components of the whole wheat flour; (e) inspecting the quality of the whole wheat flour; and (f) packaging, marking, transporting and storing the whole wheat flour. The whole wheat flour processing technology disclosed by the invention has the superior effects that the whole wheat flour processed by the whole wheat flour processing technology is lubricant, fine and smooth in mouth feel, is reasonable in the compounding ratio of nutrition, and is safe and reliable to eat; and besides, resources are saved, and the added value of the products is further increased.

Description

technical field [0001] The invention belongs to the field of flour processing, and in particular relates to a whole wheat flour processing technology. Background technique [0002] Whole wheat flour refers to the flour made by grinding the husk, endosperm and germ of wheat together. Whole wheat flour has been produced and eaten in the past. Due to the simple and rough processing machinery at that time, it was difficult to grind the wheat husk into powder. The color of wheat flour is darker, even black, and it is gradually abandoned by people. The flour produced now generally only uses the endosperm of wheat to produce refined flour, and the wheat husk and germ that contain more nutrients such as cellulose, inorganic salts, and human vitamins are almost removed, resulting in a large amount of food waste. [0003] At present, crude fiber is more and more popular. If wheat bran is processed and mixed into flour, it will greatly increase the nutritional value and taste of whole...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 黑潇莹
Owner XINJIANG CANGMAIYUAN
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