Method for producing whole wheat flour by performing air flash explosion technology on bran and product thereof

A technology of processing whole wheat flour, which is applied in the field of food processing, can solve the problems of unfavorable grain food processing, starch, protein denaturation, color browning, etc., and achieve the effect of improving the use, improving the taste and improving the digestibility

Pending Publication Date: 2018-08-17
JIANGNAN UNIV
View PDF6 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current research on the application of steam flash explosion in grain as a pretreatment method is very limited. The main reason is that steam flash explosion technology uses steam to provide pressure. Since the pressure of saturated steam is related to temperature, for example, under the condition of 0.8MPa, the temperature can be When it reaches 170°C, it is easy to completely denature starch and protein, brown the color, and produce burnt smell, which is not conducive to the processing of grain food.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing whole wheat flour by performing air flash explosion technology on bran and product thereof
  • Method for producing whole wheat flour by performing air flash explosion technology on bran and product thereof
  • Method for producing whole wheat flour by performing air flash explosion technology on bran and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Remove impurities from the newly prepared bran and adjust the moisture content to 16%. Use hot air to inactivate the enzyme, the temperature of the hot air is 120° C., and the time is 30 min. The treated bran is pulverized by a hammer mill, a ball mill and an ultrafine pulverizer until it passes through a CB36 sieve. Determination of bran lipase activity, lipoxygenase activity and color. Add the sifted bran back into the flour, and the addition ratio is 8%.

[0052] Its lipase activity measured is 38 mg / g (in dry basis, KOH), the relative activity of lipoxygenase is 32.13%, the color and luster is 65.29 for L*, 7.58 for a*, and 18.57 for b*. Figure 12 It is a process flow chart of the present invention.

Embodiment 2

[0054] Remove impurities from the newly prepared bran and adjust the moisture content to 16%. Use hot air to inactivate the enzyme, the temperature of the hot air is 120° C., and the time is 5 minutes. The treated bran is pulverized by a hammer mill, a ball mill and an ultrafine pulverizer until it passes through a CB No. 36 sieve. Determination of bran lipase activity, lipoxygenase activity and color. Add the sifted bran back into the flour, and the addition ratio is 8%.

[0055] The measured lipase activity is 85 mg / g (in dry basis, KOH), the relative activity of lipoxygenase is 98.13%, the color and luster is 77.29 for L*, 3.58 for a*, and 14.57 for b*.

Embodiment 3

[0057] Remove impurities from the newly prepared bran and adjust the moisture content to 16%. Lay the bran in a disc, and carry out microwave treatment with a power of 800w and a treatment time of 10min. The bran is collected and dried with hot air at a drying temperature of 60°C until the moisture content of the bran is 10%. Hammer mill, ball mill and ultrafine pulverizer are used to pulverize the bran until it passes through CB No. 36 sieve. Determination of bran lipase activity, lipoxygenase activity and color. Add the sifted bran back into the flour, and the addition ratio is 8%.

[0058] Its lipase activity measured is 27 mg / g (in terms of dry basis, KOH), the relative activity of lipoxygenase is 24.65%, the color and luster is 72.23 for L*, 5.46 for a*, and 16.58 for b*.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for producing whole wheat flour by performing air flash explosion technology on bran and a product thereof. The method for producing whole wheat flour by performing air flash explosion technology on bran comprises the following steps of carrying out pretreatment, namely adjusting water content of bran, performing air flash explosion treatment, and carrying out drying so as to obtain dried bran; and then, carrying out flour blending, namely crushing the dried bran, carrying out sieving, and carrying out mixing with flour so as to obtain the whole wheat flour. The technology for producing whole wheat flour by performing air flash explosion technology on bran aims to solve the problems of existing whole wheat flour, namely liable damages on gluten protein andstarch, difficult powder preparation, short storage time and the like. According to the method for producing whole wheat flour, bran is treated by utilizing air flash explosion technology, wherein airexplosion pressure is provided by an external air compressor and temperature is provided by saturated steam so that pressure and time become two independent controllable parameters; and thus, the temperature can be controlled within a relatively low range. In addition, a relatively high pressure can be simultaneously maintained and instantaneously released so as to reduce activities of lipase andlipoxygenase, and thus, shelf life of the whole wheat flour is prolonged.

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 processing bran to produce whole wheat flour by air flash explosion technology. Background technique [0002] In recent years, with the improvement of living standards, people's attention to food has begun to shift to health care and nutrition. Whole grain food, as a product with high nutritional value, has also attracted more and more attention. A high proportion of whole grains in the diet can effectively reduce the incidence of many chronic diseases. Many western countries started research on whole grain food in the 1980s, but our country started late on whole wheat flour. The research on whole wheat flour is still in progress, and there is still a lot of space, which also means that whole wheat flour It will be a new growth point of the grain industry. The grain processing industry development plan (2011-2020) clearly states t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/30A23L3/015A23L3/16
CPCA23L3/0155A23L3/165A23V2002/00A23L5/30A23L7/115A23L7/198A23V2300/10A23V2300/24
Inventor 陈洁蒋军何志勇曾茂茂秦昉张爽王林祥陶冠军
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap