Processing technology and method of high-quality flour

A processing technology and flour technology, applied in application, food preparation, food science and other directions, can solve the problems of loss of nutrients, non-standard production, harmful components, etc., to achieve the effect of improving production technology, improving taste and reducing loss of nutrients

Inactive Publication Date: 2015-12-16
MINGGUANG CITY SHUANGXI CEREALS OIL & FOODSTUFFCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the rapid increase of the current population, the popularization of mechanization in agriculture has further solved the problem of insufficient food production. However, more and more people are beginning to pay attention to food quality, safety and other nutritional issues, especially flour as an important One of the staple foods of China, the ordinary production is not standardized, the production process is simple, it cannot effectively remove the impurities in the food, and it will also cause a certain loss of nutrients, which affects the final taste of the flour. At the same time, it will also produce some harmful ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing technique and method for high-quality flour, comprising the steps of:

[0018] 1) Material selection and cleaning: select the mature wheat of the current season, and perform preliminary 2 wet cleanings and 1 dry cleaning to remove impurities on the surface of the wheat;

[0019] 2) Moisturizing the wheat: the wheat obtained in step 1) is sprayed;

[0020] 3) Coarse grinding and screening: Peel off the wheat grains by skin milling, separate the wheat dregs, bran, wheat core and meal, sift out the coarse powder, and further send the wheat residue, bran and wheat core to step 3) re- grinding;

[0021] 4) Fine grinding and screening: The coarse powder obtained in step 3) is further subjected to heart grinding, slag grinding and powder cleaning, and the pure powder is separated from the bran powder and bran crumbs to obtain refined flour.

[0022] In step 2), the time for moistening the wheat with water is 7 hours, and every kilogram of small noodles needs 0.1...

Embodiment 2

[0027] A processing technique and method for high-quality flour, comprising the steps of:

[0028] 1) Material selection and cleaning: select the mature wheat of the current season, and perform preliminary 2 wet cleanings and 1 dry cleaning to remove impurities on the surface of the wheat;

[0029] 2) Moisturizing the wheat: the wheat obtained in step 1) is sprayed;

[0030] 3) Coarse grinding and screening: Peel off the wheat grains by skin milling, separate the wheat dregs, bran, wheat core and meal, sift out the coarse powder, and further send the wheat residue, bran and wheat core to step 3) re- grinding;

[0031] 4) Fine grinding and screening: The coarse powder obtained in step 3) is further subjected to heart grinding, slag grinding and powder cleaning, and the pure powder is separated from the bran powder and bran crumbs to obtain refined flour.

[0032] In step 2), the time for moistening the wheat with water is 10 hours, and every kilogram of small noodles needs 0....

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PUM

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Abstract

The invention provides a processing technology and method of high-quality flour. The processing technology and the method comprise the following steps of material selecting and washing, dampening and wheat wetting, rough grinding and screening, and accurate grinding and screening. Wheat is treated by various procedures, original nutritional ingredients are kept in the ground flour and are not broken, the production process of the flour is effectively improved, and the nutritional ingredient loss during the processing and production process of the flour is greatly reduced, thereby further improving the taste quality of the flour; the processing technology and the method are suitable for being further popularized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-quality flour processing technology and method. Background technique [0002] With the rapid increase of the current population, the popularization of mechanization in agriculture has further solved the problem of insufficient food production. However, more and more people are beginning to pay attention to food quality, safety and other nutritional issues, especially flour as an important One of the staple foods of China, the ordinary production is not standardized, the production process is simple, it cannot effectively remove the impurities in the food, and it will also cause a certain loss of nutrients, which affects the final taste of the flour. At the same time, it will also produce some harmful ingredients. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a high-quality flour processing technology and method, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 刘明东
Owner MINGGUANG CITY SHUANGXI CEREALS OIL & FOODSTUFFCO
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