A kind of miscellaneous grain high-fiber flour and preparation method thereof

A miscellaneous grain and high-fiber technology, which is applied in the field of miscellaneous grain high-fiber flour and miscellaneous grain high-fiber flour preparation, can solve the problems of easy rancidity, miscellaneous grain composition, structure and characteristics, and restrict the development and production of miscellaneous grain flour, so as to improve digestion Absorption rate, improvement of taste and processing performance, effect of increasing gluten-free protein content

Inactive Publication Date: 2016-11-30
NINGXIA JIADAO HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, free fatty acids in miscellaneous grain flour are prone to rancidity, and the composition, structure and characteristics of various miscellaneous grains are different. Some miscellaneous grains have high oil content and are not easy to crush. These problems restrict the development and production of miscellaneous grain flour.

Method used

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  • A kind of miscellaneous grain high-fiber flour and preparation method thereof
  • A kind of miscellaneous grain high-fiber flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A multi-grain high-fiber flour, comprising the following parts by weight: high-gluten wheat flour: multi-grain bran powder = 7:1;

[0040] The mass fraction of cereal bran powder becomes: wheat bran powder: oat bran powder: corn flour=5:2:2;

[0041] The multi-grain high-fiber flour has a mixed smell of wheat and multi-grains, has a normal taste and no peculiar smell;

[0042] The dietary fiber content of the grains high-fiber flour is not less than 6.0%, and the wet gluten content is 30-36%;

[0043] Ash content (calculated on a dry basis), ≤2.80%;

[0044] Coarseness, all pass the CQ14 sieve;

[0045] Other indicators are:

[0046] Sand content, ≤0.02%; magnetic metal, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (on wet basis), mgKOH / 100g, ≤80;

[0047] The above percentage "%" is the mass percentage;

[0048] A preparation method of multi-grain high-fiber flour includes the following steps:

[0049] After the raw material wheat is cleaned, impurity, and washed to obtain wheat gra...

Embodiment 2

[0063] A kind of multi-grain high-fiber flour includes the following parts by weight: high-gluten wheat flour: multi-grain bran powder=9:1;

[0064] The mass fraction of the cereal bran powder becomes: wheat bran powder: oat bran powder: corn flour=4:3:1;

[0065] The multi-grain high-fiber flour has a mixed smell of wheat and multi-grains, has a normal taste and no peculiar smell;

[0066] The dietary fiber content of the cereals high-fiber flour is not less than 6.0%, and the wet gluten content is 32-36%;

[0067] Ash content (calculated on a dry basis), ≤2.80%;

[0068] Coarseness, all pass the CQ14 sieve;

[0069] Other indicators are:

[0070] Sand content, ≤0.02%; magnetic metal, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (on wet basis), mgKOH / 100g, ≤80;

[0071] The above percentage "%" is the mass percentage;

[0072] A preparation method of multi-grain high-fiber flour includes the following steps:

[0073] After the raw material wheat is cleaned, impurity, and washed to obtain w...

Embodiment 3

[0087] A multi-grain high-fiber flour, comprising the following parts by weight: high-gluten wheat flour: multi-grain bran powder=7:3;

[0088] The cereal bran powder is wheat bran powder and oat bran powder, and the ratio of wheat bran powder and oat bran powder is not limited;

[0089] The multi-grain high-fiber flour has a mixed smell of wheat and multi-grains, has a normal taste and no peculiar smell;

[0090] The dietary fiber content of the cereals high-fiber flour is not less than 6.0%, and the wet gluten content is 30-32%;

[0091] Ash content (calculated on a dry basis), ≤2.80%;

[0092] Coarseness, all pass the CQ14 sieve;

[0093] Other indicators are:

[0094] Sand content, ≤0.02%; magnetic metal, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (on wet basis), mgKOH / 100g, ≤80;

[0095] The above percentage "%" is the mass percentage;

[0096] A preparation method of multi-grain high-fiber flour includes the following steps:

[0097] After the raw material wheat is cleaned, impurity...

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Abstract

The invention relates to high-fiber coarse cereal flour and a preparation method of the high-fiber coarse cereal flour and belongs to the technical field of food processing. The high-fiber coarse cereal flour comprises the following components in ratio by weight: high-gluten wheat flour: coarse cereal bran powder= (7-9) :(3-1); dietary fiber content of the high-fiber coarse cereal flour is no lower than 6.0% and wet gluten content is 30-36%; ash content (on the basis of dry base) is no higher than 2.80%; the degree of fineness completely passes screening of a No. CQ14 screen; and the coarse cereal bran powder is at least one selected from wheat bran powder, oat bran powder and corn powder. The preparation method comprises the following steps: mixing the high-gluten wheat flour and the coarse cereal bran powder according to the ratio and uniformly blending, so that the high-fiber coarse cereal flour is obtained. According to the invention, the high-gluten wheat flour is used as base powder and a certain proportion of coarse cereal bran powder, such as the wheat bran powder, the oat bran powder and the like, is added therein, so that coarse cereal flour is prepared; thus, no addition of flour improver is required to improve processing performances of the coarse cereal flour in catalytic yeast fermentation, foaming, coagulation and the like; moreover, the dietary fiber content is increased.

Description

Technical field [0001] The invention relates to a coarse grain high-fiber flour and a preparation method of the coarse grain high-fiber flour, belonging to the technical field of grain processing. Background technique [0002] Flour is a powder made from wheat and is a staple food in most parts of northern China. According to the protein content of flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and non-gluten flour. There are many varieties of foods made of flour, with various patterns and different flavors. As a staple food, it is closely related to people's lives. Bran flour is mainly composed of the cortex and aleurone layer of wheat, oats and other crops. It is generally separated during processing and is often used as feed or other ways. It has low utilization value and low added value. The rich dietary fiber cannot be Make full use of it, resulting in a great waste of resources. With the rapid development of the food industry, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/30A23L7/104
CPCA23V2002/00A23V2200/14A23V2200/10A23V2250/5106A23V2300/48
Inventor 陈玮琳何兰兰
Owner NINGXIA JIADAO HALAL FOOD
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