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Method for improving quality of medium-gluten wheat by using radio frequency technology and product

A radio frequency technology and gluten wheat technology, applied in the field of food processing, can solve the problem of high cost of imported raw materials, and achieve the effects of reducing the amount of bran, increasing the output, and simple processing equipment

Active Publication Date: 2018-08-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-quality high-gluten wheat mainly depends on imports, and the cost of imported raw materials is relatively high

Method used

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  • Method for improving quality of medium-gluten wheat by using radio frequency technology and product
  • Method for improving quality of medium-gluten wheat by using radio frequency technology and product
  • Method for improving quality of medium-gluten wheat by using radio frequency technology and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The medium-gluten wheat as raw material is removed by conventional sieving, de-stoner and magnetic separator for use. The moisture content was adjusted to 16%, respectively. For radio frequency processing, the wavelength provided by the radio frequency equipment is 11m, the frequency is 2712MHz, and the power is 6kW. The thickness of the wheat on the conveying device is 50mm, the distance between the plates is 60mm, and the processing time is 300s. Use wind temperature of 5°C and wind pressure of 200Pa to cool the wheat after radio frequency treatment to 40°C with cold wind, add water to moisten the wheat to make the water content reach 15%, grind the water-adjusted wheat grains, remove the bran, After sieving and mixing, the flour with the property of high-gluten wheat flour is obtained, and the finished product is packaged and put into storage.

[0028] The measured gluten content is 33.3%, the peak viscosity is 2256cP, the peak-valley viscosity is 1304cP, and the f...

Embodiment 2

[0030] The medium-gluten wheat as raw material is removed by conventional sieving, de-stoner and magnetic separator for use. Adjust the moisture content to 12, 14, 16, 18, 20% respectively. For radio frequency processing, the wavelength provided by the radio frequency equipment is 11m, the frequency is 2712MHz, and the power is 6kW. The thickness of the wheat on the conveying device is 50mm, the distance between the plates is 60mm, and the processing time is 300s. Use wind temperature of 5°C and wind pressure of 200Pa to cool the wheat after radio frequency treatment to 40°C with cold wind, add water to moisten the wheat to make the water content reach 15%, grind the water-adjusted wheat grains, remove the bran, After sieving and mixing, the flour with the property of high-gluten wheat flour is obtained, and the finished product is packaged and put into storage.

[0031] Table 1 Determination of various indicators of flour prepared by adjusting different moisture contents

...

Embodiment 3

[0035] The medium-gluten wheat as raw material is removed by conventional sieving, de-stoner and magnetic separator for use. Adjust the moisture content to 16%. For radio frequency processing, the wavelength provided by the radio frequency equipment is 11m, the frequency is 2712MHz, and the power is 6kW. The thickness of the wheat on the conveying device is 50 mm, the distance between the plates is 60, 80, and 120 mm, and the processing time is 300 s. Use wind temperature of 5°C and wind pressure of 200Pa to cool the wheat after radio frequency treatment to 40°C with cold wind, add water to moisten the wheat to make the water content reach 15%, grind the water-adjusted wheat grains, remove the bran, After sieving and mixing, the flour with the property of high-gluten wheat flour is obtained, and the finished product is packaged and put into storage.

[0036] Table 2 Determination of various indexes of flour prepared with different pole plate spacing

[0037]

[0038] It ...

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Abstract

The invention discloses a method for improving the quality of medium-gluten wheat by using a radio frequency technology and a product. The method includes the steps that pre-treatment is performed, wherein after impurity removing is performed on the medium-gluten wheat, the water content is adjusted, radio frequency treatment is performed, and cooling is performed till room temperature is achieved; and flour making is performed, wherein the pretreated wheat is subjected to wheat wetting, flour milling is performed, bran is removed, and flour screening is performed. According to the method, bymeans of radio frequency treatment, microorganisms, worms and worm eggs in raw materials can be effectively killed, peroxidase and lipase are inactivated, the shelf life of the product is prolonged, and the quality of the product is guaranteed. According to the method, the purposes that the gluten content of the wheat is increased and the property of flour is improved can be achieved just by controlling the radio frequency operation condition, and the process is simple and reasonable; and a machining device is simple, and can be combined with an existing production line, and large-scale production is achieved. According to the method, by means of radio frequency treatment, the toughness of the bran can be improved, peeling in production is facilitated, the bran amount is reduced, and the yield is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method and a product for improving the quality of medium-gluten wheat by using radio frequency technology. Background technique [0002] Wheat is one of the food crops widely planted in my country. It is widely planted, has high yield and good nutritional value. According to the raw material wheat used, it can generally be processed into low-gluten, medium-gluten and high-gluten wheat flour. Different flour products have different requirements for the gluten strength of wheat flour. High-gluten wheat flour is mainly used for bread, noodles, etc., medium-gluten wheat flour is mainly used for steamed buns, dumplings, etc., and low-gluten wheat flour is used for cakes, pastries, etc. [0003] At present, the production method of wheat flour with different gluten content is mainly obtained by mixing flour, that is, mixing wheat of different qualities in a certa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B1/00B02B1/08
CPCB02B1/00B02B1/08
Inventor 陈洁蒋军何志勇曾茂茂秦昉张爽王林祥陶冠军
Owner JIANGNAN UNIV