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Non hot processing treatment technology for improving quality of coix seed whole powder to improve quality of wheat flour and coix seed whole powder

A non-thermal processing and processing technology is applied in the field of nutritional quality of barley whole flour and wheat flour, which can solve the problems of nutrient loss, influence on edible sensory quality, and deterioration of processing quality of wheat flour.

Pending Publication Date: 2019-02-15
HEBEI AGRICULTURAL UNIV. +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a non-thermal processing process for improving the quality of whole barley powder to wheat flour and to solve the problem of nutrient loss. However, the addition of multiple grains in the conventional technology has caused the deterioration of the processing quality of wheat flour, which affects its consumption. sensory quality

Method used

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  • Non hot processing treatment technology for improving quality of coix seed whole powder to improve quality of wheat flour and coix seed whole powder
  • Non hot processing treatment technology for improving quality of coix seed whole powder to improve quality of wheat flour and coix seed whole powder
  • Non hot processing treatment technology for improving quality of coix seed whole powder to improve quality of wheat flour and coix seed whole powder

Examples

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Effect test

Embodiment example 1

[0030] Step 1: select high-quality barley raw materials, use a traditional Chinese medicine grinder to crush the barley, and pass the whole powder of the barley after crushing through an 80-mesh sieve. Step 2, the whole powder of Job's tears is dissolved in a beaker according to a certain material-to-liquid ratio of 1:5, and the obtained suspension is moved to an aluminum foil bag, and sealed with a vacuum packaging machine, and the material-to-liquid ratio is a mass-to-volume ratio. Step 3, this does not undergo ultra-high static pressure treatment, but it needs to go through step 4. Put the suspension of barley powder and the container directly in the freeze dryer for drying. The vacuum degree is 50±5Pa, and the temperature of the heating plate is 30°C. The drying time is 8 hours; finally, according to a certain mass ratio of 10%, it is mixed with wheat flour to form a compound flour of whole flour of wheat flour and barley.

Embodiment example 2

[0032] Step 1: select high-quality barley raw materials, use a traditional Chinese medicine grinder to crush the barley, and pass the whole powder of the barley after crushing through an 80-mesh sieve. Step 2, the whole powder of Job's tears is dissolved in a beaker according to a certain material-to-liquid ratio of 1:5, and the obtained suspension is moved to an aluminum foil bag, and sealed with a vacuum packaging machine, and the material-to-liquid ratio is a mass-to-volume ratio. Step 3: Put it into ultra-high static pressure equipment for ultra-high static pressure treatment, increase the pressure to 200MPa, the pressure increase rate is 400MPa / min, and keep the pressure for 15 minutes. After the time is up, the machine automatically releases the pressure quickly, and the pressure relief rate is 400MPa / min . Step 4. The ultra-high static pressure treated coix seed powder suspension and the container are directly placed in a freeze dryer for drying at a vacuum degree of 50...

Embodiment example 3

[0034] Step 1: select high-quality barley raw materials, use a traditional Chinese medicine grinder to crush the barley, and pass the whole powder of the barley after crushing through an 80-mesh sieve. Step 2. The whole powder of Job’s tears is dissolved in a beaker according to a certain material-to-liquid ratio of 1:3-1:7, and the obtained suspension is moved to an aluminum foil bag, and sealed with a vacuum packaging machine. The material-to-liquid ratio is mass to volume ratio. Step 3: Put in ultra-high static pressure equipment for ultra-high static pressure treatment, increase the pressure to 300MPa, the pressure increase rate is 400MPa / min, keep the pressure for 15 minutes, and the machine will automatically release the pressure quickly after the time is up, and the pressure relief rate is 400MPa / min . Step 4. The ultra-high static pressure-treated coix seed powder suspension and the container are directly placed in a freeze dryer for drying, the vacuum degree is 50±5P...

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Abstract

The invention discloses a non hot processing treatment technology for improving quality of coix seed whole powder to improve the quality of wheat flour and coix seed whole powder. The non hot processing treatment technology specifically comprises four steps: step I, performing material selection and crushing on coix seeds: selecting high-quality coix seed raw materials, crushing the selected coixseeds with a crushing machine, and performing screening; step II, enabling the coix seed whole powder to dissolve in water according to a regulated material to liquid ratio to obtain coix seed whole powder suspending liquid, then conveying the coix seed whole powder suspending liquid into aluminum foil bags, and performing sealing; step III, putting the sealed aluminum foil bags into extra-high static pressure equipment, and performing extra-high static pressure treatment; step IV, placing the coix seed whole powder suspending liquid in a freeze dryer, and performing drying; and step V, mixingthe dried coix seed whole powder suspending liquid with wheat flour to obtain compounded powder: mixing the coix seed whole powder after the extra-high static pressure treatment with the wheat flouraccording to the set mass ratio, so as to obtain wheat flour and coix seed whole powder compounded powder. According to the compounded powder disclosed by the invention, the formula of multiple-cerealnutritive flour wheat flour is improved, after the extra-high static pressure modified coix seed whole powder is added, component composition is changed, and the nutrition quality, the mouth feel, the flavor and the like of the compounded powder are increased.

Description

technical field [0001] The invention relates to the technical field of nutritional quality of whole barley flour and wheat flour, in particular to a non-thermal processing process for improving the quality of whole barley flour to wheat flour. Background technique [0002] Wheat flour occupies a very important position in the Chinese dietary structure. For a long time, people have pursued excessive fine processing of wheat flour, resulting in the loss of wheat nutrients. Therefore, nutritional fortification of wheat flour is needed. At present, the main way of fortifying wheat flour is to add nutrients or multi-grain supplementation for nutritional fortification, but different processing methods lead to the loss of nutrients, and the interaction between nutrients affects its absorption rate. The loss and protection of nutrient activity and the treatment of microencapsulation technology increase the cost of fortified flour, so the popularity rate of adding nutrients for nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23V2002/00A23L7/198A23L33/00A23V2200/30A23V2200/14A23V2300/46A23V2300/10
Inventor 李慧静刘壮姚亚亚苗字叶王芳刘孟宜
Owner HEBEI AGRICULTURAL UNIV.
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