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Preparation method of special wholewheat staple food flour with long shelf life

A technology of shelf life and special flour is applied in the field of preparation of special flour for whole wheat staple food with long shelf life, which can solve the problems of insufficient nutrients, poor palatability of whole wheat flour, short product shelf life, etc., and achieves the improvement and protection of water-soluble dietary fiber. Nutrient content and bioactive substances, the effect of low equipment operating costs

Inactive Publication Date: 2016-10-12
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method can solve the problems of poor palatability, insufficient nutritional content and short shelf life of whole wheat flour

Method used

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  • Preparation method of special wholewheat staple food flour with long shelf life
  • Preparation method of special wholewheat staple food flour with long shelf life
  • Preparation method of special wholewheat staple food flour with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] a. The raw material wheat is cleaned, tempered, threshed, rubbed and other processes are removed, and then peeled to obtain clean wheat kernels, which are then ground and sieved to separate germ and bran to obtain crushed endosperm.

[0041] b, adjusting the humidity of the germ and bran separated in step (a) to 35%, and then carrying out microwave treatment. The microwave conditions are as follows: the thickness of the germ and bran is 10cm, the microwave power is 800W, and the treatment time is 200s, so that the humidity of the germ and bran after treatment is reduced to 20%.

[0042] c. Extruding and puffing the germ and bran after the microwave treatment in step (b). The extrusion conditions are as follows: the rotational speed of the extrusion rod is 120 rpm, the extrusion force is 8.0 MPa, the extrusion temperature is 130° C., the shear rate of the screw is 150, and the processing time is 60 s.

[0043] d. Low-temperature pulverizing the germ and bran after extru...

Embodiment 2

[0046] a. The raw material wheat is cleaned, tempered, threshed, rubbed and other processes are removed, and then peeled to obtain clean wheat kernels, which are then ground and sieved to separate germ and bran to obtain crushed endosperm.

[0047] b, adjusting the humidity of the germ and bran separated in step (a) to 30% and then carrying out microwave treatment. The microwave conditions are as follows: the thickness of germ and bran is 5cm, the microwave power is 600W, and the treatment time is 150s, so that the humidity of germ and bran after treatment is reduced to 15%.

[0048]c. Extruding and puffing the germ and bran after the microwave treatment in step (b). The extrusion conditions are as follows: the rotational speed of the extrusion rod is 100 rpm, the extrusion force is 6.0 Mpa, the extrusion temperature is 130° C., the shear rate of the screw is 150, and the processing time is 50 s.

[0049] d. Grinding the germ and bran after extrusion and puffing in step (c) b...

Embodiment 3

[0052] a. The raw material wheat is cleaned, tempered, threshed, rubbed and other processes are removed, and then peeled to obtain clean wheat kernels, which are then ground and sieved to separate germ and bran to obtain crushed endosperm.

[0053] b, adjusting the humidity of the germ and bran separated in step (a) to 25%, and then carrying out microwave treatment. The microwave conditions are as follows: the thickness of the germ and bran is 10cm, the microwave power is 400W, and the treatment time is 100s, so that the humidity of the germ and bran after treatment is reduced to 15%.

[0054] c. Extruding and puffing the germ and bran after the microwave treatment in step (b). The extrusion conditions are as follows: the rotation speed of the extrusion rod is 80 rpm, the extrusion force is 5.0 MPa, the extrusion temperature is 120° C., the shear rate of the screw is 150, and the processing time is 40 s.

[0055] d. Grinding the germ and bran after extruding and puffing in st...

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Abstract

The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.

Description

technical field [0001] The invention relates to a preparation method of special flour for whole wheat staple food with long shelf life, belonging to the technical field of food processing. Background technique [0002] Wheat is one of the main food crops in my country, with abundant yield and high nutritional value. Wheat grains are divided into three parts: germ, endosperm and cortex. The germ is the most nutritious part of the whole wheat grain, rich in protein, fat, carbohydrates, vitamins, folic acid, minerals, trace elements, phytosterols and octacosanol and other nutrients; bran also contains functional ingredients such as dietary fiber, protein, B vitamins, minerals, polyphenol antioxidants, phytosterols and flavonoids, but the germ and cortex are often removed during the milling process, The nutritional value of flour is greatly reduced. Therefore, whole wheat flour has a better health care effect, such as effectively reducing the risk of chronic diseases such as c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
Inventor 李书国张云焕冯亚净
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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