Nutrient high-gluten flour and production method thereof

A technology of nutritious flour and production method, which is applied in the agricultural field, can solve the problems of urgent shortage of high-gluten wheat flour, lack of high-gluten wheat and the like, and achieve the effect of high gluten content

Inactive Publication Date: 2017-05-10
济南飞天农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, due to the lack of high-gluten wheat varieties and unstable varieties in agricultural production, there is an urgent shortage of high-gluten wheat flour. In order to improve the strength and shelf life of flour, unscrupulous manufacturers add chemical harmful substances such as benzoyl peroxide, potassium bromate and hanging white block. , for this reason, need badly a kind of method of green pollution-free production high-gluten flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of Okra Powder

[0029] (1) Pick tender okra fruits about 12 cm long, pick out old fruits, rotten fruits, insect fruits and impurities, and remove the stalks.

[0030] (2) Disinfection

[0031] Using NaClO solution (Cl - Concentration is 50mg / L), wash and disinfect with cold water, and then wash with distilled water at room temperature to avoid NaClO residue;

[0032] (3) freeze-dried

[0033] Quick-freezing (-22°C quick-freezing for 5 minutes), freezing the quick-frozen okra (-40°C for 20 minutes), and then vacuum drying (vacuum degree -0.08~-0.1Mpa for 30 minutes), so that the moisture content is lower than 1 %;

[0034] (4) Grinding the freeze-dried okra through a wheat flour grinder until CB30 passes completely to obtain okra powder;

[0035] 2. Preparation of Elm Bark Powder

[0036] (1) Harvesting

[0037] Harvest in winter and spring, scrape off the gray-brown cork when it is fresh, throw it away longitudinally, and hit it with a mallet to s...

Embodiment 2

[0048] 1. Preparation of Okra Powder

[0049] (1) Pick tender okra fruits about 12 cm long, pick out old fruits, rotten fruits, insect fruits and impurities, and remove the stalks.

[0050] (2) Disinfection

[0051] Using NaClO solution (Cl- The concentration is 50mg / L) cold water washing and disinfection, and then washing with distilled water to avoid NaClO residue;

[0052] (3) freeze-dried

[0053] Quick freezing (6 minutes at -20°C), freezing the quick-frozen okra (22 minutes at -38°C), and then vacuum drying (30 minutes at vacuum degree -0.08~-0.1Mpa) to keep the moisture below 1% ;

[0054] (4) Grinding the freeze-dried okra through a wheat flour grinder until CB30 passes completely to obtain okra powder;

[0055] 2. Preparation of Elm Bark Powder

[0056] (1) Harvesting

[0057] Harvest in winter and spring, scrape off the gray-brown cork when it is fresh, throw it away longitudinally, and hit it with a mallet to separate the bark from the wood core, and peel off ...

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Abstract

The invention discloses nutrient high-gluten flour and a production method thereof. According to the nutrient high-gluten flour, on the basis of Shannong No.25 wheat flour, the wet gluten content of the flour compounded by okra powder which is sterilized, quickly frozen, lyophilized and crushed after being picked up and elm white hide powder which is puffed and crushed is greater than or equal to 32.0%, the protein content is greater than or equal to 12.5%, the forming time is 10.0-12.0 minutes, the stabilizing time is 20.0-25.0 minutes, and the mass fraction is greater than 70, all of which far exceed the national quality standard of high-gluten flour. Meanwhile, the flour is high in protein, soluble fiber, pectin and polysaccharide content, and is elastic, smooth, good in taste and unique in flavor after being processed into pastas. By adopting the treatment method of sterilizing, freezing and lyophilizing okra, lignification of the okra is effectively prevented and the effective ingredients of the dried okra are reserved complete.

Description

technical field [0001] The invention relates to high-gluten nutritious flour and a production method thereof, belonging to the field of agricultural technology. Background technique [0002] Okra [Abelmoschus esculentus (L.) Moench] dried fruit is not only rich in protein (23.18%), 8 essential amino acids, fat (8.9%), flavonoids (2.73%), vitamin A (1.71mg), vitamin C (21mg), vitamin B1 (0.21mg), vitamin B2 (0.23mg), niacin (1.1mg), calcium (109mg), phosphorus (87mg), iron (0.9mg), zinc (2.81mg), manganese (13.7 mg) and other nutrients, and contains polysaccharides (1.90%), pectin and carotene (0.39mg), it is a rare food additive. The viscous substance composed of pectin and polysaccharide in the tender okra fruit can promote gastrointestinal peristalsis, and proper eating can enhance human endurance. In addition, okra also has the effects of nourishing the liver and kidney, anti-fatigue, and anti-tumor. [0003] Elm white bark is the bark of Ulmus pumila L., a plant in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L7/10A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/308A23V2200/30
Inventor 孟庆华李根英
Owner 济南飞天农业科技有限公司
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