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Flour heat treatment processing process

A processing technology and flour technology, applied in the field of grain deep processing, can solve the problem of limited effect of additives and achieve the effect of performance improvement

Inactive Publication Date: 2016-08-03
WUXI DADONG GRAIN ENG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The abuse of additives has gradually become one of the important factors threatening my country's food safety. With the banning and control of food additives by the country, the production of food-specific powders by simply adding modifiers and fortifiers will encounter development bottlenecks.
Second, the role of additives is very limited and cannot fundamentally solve the problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The special flour for processing quick-frozen dumplings comprises the following steps:

[0024] (1) Quantitative feeding of flour: Flour processed from traditional wheat is used. The moisture content of the flour measured at 30°C is 14.2%, and the flour is sent to the heat treatment unit at a flow rate of 70kg / min;

[0025] (2) Humidification, heating and mixing: the heat treatment unit includes three stages of screw conveyors with jacket layers connected in series. During the flour conveying process, steam is injected into the jacket layers of the screw conveyors at all levels to heat the flour in the conveying chamber, and the steam is supplied to the conveying chambers of the first and second stage screw conveyers. The food-grade steam is introduced into the room to mix with the flour, and is pushed by the screw blade while stirring; the flow rate of the steam passing into the jacket layer of the first-stage screw conveyor is 6m3 / min, the temperature is 105°C, and th...

Embodiment 2

[0031] Processing cake special flour, comprises the steps:

[0032] (1) Flour quantitative feeding: Flour processed from traditional wheat is used. The moisture content of the flour measured at 30°C is 13.5%, and the flour is sent to the heat treatment unit at a flow rate of 60kg / min;

[0033] (2) Humidification, heating and mixing: the heat treatment unit includes three stages of screw conveyors with jacket layers connected in series. During the flour conveying process, steam is injected into the jacket layers of the screw conveyors at all levels to heat the flour in the conveying chamber, and the steam is supplied to the conveying chambers of the first and second stage screw conveyers. The food-grade steam is introduced into the room to mix with the flour, and is pushed by the screw blade while stirring; the flow rate of the steam passing into the jacket layer of the first-stage screw conveyor is 5m3 / min, the temperature is 105°C, and the pressure is 0.4MPa. The flow rate o...

Embodiment 3

[0039] The flour for processing Cantonese-style quick-frozen buns comprises the following steps:

[0040] (1) Quantitative feeding of flour: use flour processed from traditional wheat, the flour has a water content of 14.8% at 30°C, and the flour is sent to the heat treatment unit at a flow rate of 100kg / min;

[0041] (2) Humidification, heating and mixing: the heat treatment unit includes three stages of screw conveyors with jacket layers connected in series. During the flour conveying process, steam is injected into the jacket layers of the screw conveyors at all levels to heat the flour in the conveying chamber, and the steam is supplied to the conveying chambers of the first and second stage screw conveyers. The food-grade steam is introduced into the room to mix with the flour, and is pushed by the screw blade while stirring; the flow rate of the steam passing into the jacket layer of the first-stage screw conveyor is 7m3 / min, the temperature is 110°C, and the pressure is...

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Abstract

The invention relates to a flour heat treatment processing process. Traditional wheat-processed flour is conveyed into a heat treatment unit by a pre-set flow; the heat treatment unit comprises at least one grade of a spiral conveyor with a jacket layer, which is sequentially connected in series; the flour enters from a feeding hole of the first-grade spiral conveyor and is output from a discharging hole of the last-grade spiral conveyor; in a flour conveying process, steam is introduced into the jacket layer of each grade of the spiral conveyor, and food-grade steam is introduced into a conveying chamber of the first-grade spiral conveyor at least to be mixed with the steam, and a spiral blade propels and stirs; the flour subjected to the heat treatment is output through a conveying pipeline; in the flour conveying process, the flour is sufficiently scattered through a high-speed online crusher; the scattered flour is rapidly cooled and the moisture content is rapidly reduced in drying equipment; and finally, the flour is unloaded and stored. According to the flour heat treatment processing process, modification and gelatinization of starch and proteins in the flour are realized through steps of online continuous steam humidification and heating and the like, so that the performance of the flour is greatly improved.

Description

technical field [0001] The invention relates to flour post-processing technology, in particular to a flour heat treatment process, which belongs to the technical field of grain deep processing. Background technique [0002] As a bulk food raw material, flour has a wide range of uses. In the past, it was only the main raw material of people's regular staple foods such as noodles, dumplings, steamed buns, and baked foods such as biscuits, cakes, pastries, bread and egg rolls. At present, the number and variety of special flours in China are relatively small, and the production methods are relatively single. Most of them use the methods of blending wheat, blending flour and adding additives, and almost no other new technologies are used. This has caused food companies to choose varieties. The phenomenon of small scope, low food quality and few varieties. With the continuous development and application of new technologies, developed countries have begun to explore physical meth...

Claims

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Application Information

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IPC IPC(8): A21D6/00A23L7/10A23L5/00
CPCA21D6/003A21D6/00
Inventor 李映定
Owner WUXI DADONG GRAIN ENG TECH CO LTD
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