Wheat wetting method for lowering content of mycotoxin in wheat

A technology of mycotoxins and wheat moistening, applied in the fields of application, grain processing, grain milling, etc., can solve the problems of inability to completely kill heat-resistant bacteria, high microbial content in wheat flour, inability to wash and sterilize a large amount of bacteria, etc. The effect of improving the degree of separation and improving the toughness

Inactive Publication Date: 2018-09-21
涡阳县丰华面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of wheat flour production, the cortex of the wheat will be in contact with the endosperm after the wheat is crushed, and most of these microorganisms will enter the wheat flour during this process. The processing process, especially the wheat tempering process, will cause a significant increase in microorganisms, resulting in a higher microbial content in wheat flour Once the environmental conditions are suitable, it will cause heat and mildew, and it cannot be washed and sterilized in large quantities during use, and the heat-resistant bacteria cannot be completely killed during baking, which seriously affects food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) The wheat grains are screened, stone-removed, threshed, winnowed and other processes are removed, and then washed with clean water;

[0027] 2) One-time moistening:

[0028] Spray the above wheat grains with ozone water at a concentration of 4.5 mg / L. It is required to stir while spraying, so that the wheat grains and ozone water are evenly mixed until the water content reaches 15%, sealed with plastic wrap, and placed in a 20°C culture Run the wheat in the box, stir every 1 hour to make the wheat moisten evenly;

[0029] 3) One microwave treatment:

[0030] Put the above-mentioned wheat grains after the first tempering treatment in a microwave processor, and microwave them at 100°C for 5 minutes, the microwave power is 1.5kW, and the microwave frequency is 2450MHz;

[0031] 4) Second moistening:

[0032] After the above microwave treatment, add 0.5% NaHCO 3 Solution, so that the moisture content reaches 16%, mix and stir evenly, place in a vacuum drying oven, an...

Embodiment 2

[0039] 1) The wheat grains are screened, stone-removed, threshed, winnowed and other processes are removed, and then washed with clean water;

[0040] 2) One-time moistening:

[0041] Spray the above wheat grains with ozone water at a concentration of 4.5 mg / L. It is required to stir while spraying, so that the wheat grains and ozone water are evenly mixed until the water content reaches 15%, sealed with plastic wrap, and placed in a 20°C culture Run the wheat in the box, stir every 1 hour to make the wheat moisten evenly;

[0042] 3) One microwave treatment:

[0043] Put the above-mentioned wheat grains after the first tempering treatment in a microwave processor, and microwave them at 100°C for 5 minutes, the microwave power is 1.5kW, and the microwave frequency is 2450MHz;

[0044] 4) Second moistening:

[0045] After the above microwave treatment, add 0.5% NaHCO 3 Solution, so that the moisture content reaches 16%, mix and stir evenly, place in a vacuum drying oven, an...

Embodiment 3

[0052] 1) The wheat grains are screened, stone-removed, threshed, winnowed and other processes are removed, and then washed with clean water;

[0053] 2) One-time moistening:

[0054]Spray the above wheat grains with ozone water at a concentration of 4.5 mg / L. It is required to stir while spraying, so that the wheat grains and ozone water are evenly mixed until the water content reaches 15%, sealed with plastic wrap, and placed in a 20°C culture Run the wheat in the box, stir every 1 hour to make the wheat moisten evenly;

[0055] 3) One microwave treatment:

[0056] Put the above-mentioned wheat grains after the first tempering treatment in a microwave processor, and microwave them at 100°C for 5 minutes, the microwave power is 1.5kW, and the microwave frequency is 2450MHz;

[0057] 4) Second moistening:

[0058] After the above microwave treatment, add 0.5% NaHCO 3 Solution, so that the moisture content reaches 16%, mix and stir evenly, place in a vacuum drying oven, and...

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PUM

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Abstract

The invention discloses a wheat wetting method for lowering the content of mycotoxin in wheat. Ozone water soaking, microwave treatment and the vacuum aqueous alkali wheat wetting technology are combined, the permeating speed of ozone water and aqueous alkali on wheat grains is increased, wheat wetting treatment is achieved within short time, it is achieved that DON and other mycotoxin are fully removed from outside to inside, the content of the mycotoxin in the wheat in the wheat wetting link is effectively controlled, and the content of toxin in final product wheat flour is reduced. In the wheat wetting method, due to alternating of two-time microwave treatment and three-time wheat wetting treatment, the separation degree of bran layers and embryos of the wheat grains is improved, and the flour outputting rate is effectively increased; and meanwhile, due to adding of the aqueous alkali, the gluten power of gluten in paste can be enhanced, and the quality of the wheat flour is improved.

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a wheat moistening method for reducing the content of mycotoxins in wheat. Background technique [0002] Wheat inevitably comes into contact with soil and other objects during the process from field growth to circulation, so that the surface carries a large number and variety of microorganisms. In the process of wheat flour production, the cortex of the wheat will be in contact with the endosperm after the wheat is crushed, and most of these microorganisms will enter the wheat flour during this process. The processing process, especially the wheat tempering process, will cause a significant increase in microorganisms, resulting in a higher microbial content in wheat flour Once the environmental conditions are suitable, it will cause fever and mildew, and it cannot be washed and sterilized in large quantities during use, and the heat-resistant bacteria cannot be completel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B1/04
CPCB02B1/04
Inventor 李超
Owner 涡阳县丰华面业有限公司
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