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Production method of instant whole grain flour

A technology of whole grain flour and whole grain, which is applied in the field of grain deep processing, can solve the problems of inconvenience of eating and the like, and achieve the effect of simple processing technology and good preparation performance.

Inactive Publication Date: 2016-06-15
BEIJING SHUOFANG SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the present invention discloses a preparation method of instant whole grain powder, which is simple, efficient, energy-saving and environmentally friendly, not only retains the nutritional components of the original whole grain, but also improves the solubility and brewability of the product, solving the problem of The problem of inconvenient eating

Method used

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  • Production method of instant whole grain flour
  • Production method of instant whole grain flour
  • Production method of instant whole grain flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Micro-grinding: put 1000kg of black rice raw materials into a micro-grinder (manufacturer: Weifang Jingjing Powder Equipment Co., Ltd., model: CR1000) to pulverize, and the particle fineness after pulverization is 100 mesh;

[0015] (2) Extrusion and puffing: The black rice flour crushed in step (1) is sent to the twin-screw extrusion puffing machine (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SX85-II) by means of segmental temperature control To achieve puffing, the temperature of the first section is controlled at 70°C, the temperature of the second section is controlled at 110°C, and the temperature of the third section is controlled at 150°C to obtain puffed black rice particles;

[0016] (3) Low-temperature drying: transfer the puffed black rice particles obtained in step (2) to an oven (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SXK3-D) for low-temperature drying, with a baking temperature of 80°C and a baking time ...

Embodiment 2

[0019] (1) Micro-grinding: put 1000kg of barley raw material into a micro-pulverizer (manufacturer: Weifang Jingjing Powder Equipment Co., Ltd., model: CR1000) to pulverize, and the particle fineness after pulverization is 150 mesh;

[0020] (2) Extrusion and puffing: The crushed barley flour in step (1) is conveyed to the twin-screw extrusion puffing machine (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SX85-II) using segmental temperature control To achieve puffing, the temperature of the first stage is controlled at 80°C, the temperature of the second stage is controlled at 120°C, and the temperature of the third stage is controlled at 160°C to obtain puffed barley grains;

[0021] (3) Low-temperature drying: transfer the puffed barley granules obtained in step (2) to an oven (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SXK3-D) for low-temperature drying, with a baking temperature of 90°C and a baking time of 20 minutes , to obtain...

Embodiment 3

[0024] (1) Micro-grinding: Put 1000kg of red bean raw materials into a micro-pulverizer (manufacturer: Weifang Jingjing Powder Equipment Co., Ltd., model: CR1000) to pulverize, and the particle fineness after pulverization is 200 mesh;

[0025] (2) Extrusion and puffing: The crushed red bean powder in step (1) is transported to the twin-screw extrusion puffing machine (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SX85-II) using segmental temperature control To realize puffing, the temperature of the first stage is controlled at 90°C, the temperature of the second stage is controlled at 130°C, and the temperature of the third stage is controlled at 170°C to obtain puffed red bean granules;

[0026] (3) Low-temperature drying: transfer the puffed red bean granules obtained in step (2) to an oven (manufacturer: Shandong Saixin Puffing Machinery Co., Ltd., model: SXK3-D) for low-temperature drying, with a baking temperature of 100°C and a baking time of 10 minu...

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Abstract

The invention discloses a production method of instant whole grain flour, comprising: micronizing whole grains, acquiring expanded particles by an extrusion and expansion process, drying at low temperature so that water content is controlled less than 8%, and finally acquiring the instant whole grain flour via cutting and granulating.The processing technique of the invention is simple, energy efficient and environmentally friendly, and a product retains all component nutrients of grains, is free of roughness from grain skin, can disperse fast in water, has good brewing performance and is a good instant meal-replacing food.

Description

technical field [0001] The invention relates to a preparation method of instant whole grain powder, which belongs to the field of grain deep processing. Background technique [0002] With the progress of society and the acceleration of the pace of life, exquisite food brings delicious food, but at the same time various diseases of wealth and wealth appear due to unbalanced nutrition. People gradually realize that grains and miscellaneous grains are inseparable from health. Grain, as a traditional Chinese food, has always had a place on the table of ordinary people for thousands of years. However, compared with today's dazzling array of exquisite foods, the roughness and dull color of grain discourage people who desire health. With the acceleration of lifestyle and pace, most of the busy office workers, especially busy office workers, have no time to prepare meals at home with nutritious and healthy food. Most of them settle their meals on the way to work or in restaurants. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17
Inventor 姜寿梅高亚军王少君
Owner BEIJING SHUOFANG SCI & TECH DEV CO LTD
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