Production method of flour special for low-bacterial raw and wet flour products

A technology for a raw wet noodle product and a production method, which is applied in the field of flour processing, can solve the problems of high microbial content, excessive microorganisms, microbial spoilage and deterioration of raw wet noodle products, and achieves good sensory evaluation, not easy to browning, and low cooking loss rate. Effect

Active Publication Date: 2019-04-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If these wheat flours are used to produce raw and wet noodle products, it will directly lead to the microorganism exceeding the standard of the product
The production process of traditional wheat flour includes cleaning, tempering, crushing and sieving, etc. The open environment of wheat growth, harvesting and transporta...

Method used

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  • Production method of flour special for low-bacterial raw and wet flour products
  • Production method of flour special for low-bacterial raw and wet flour products
  • Production method of flour special for low-bacterial raw and wet flour products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The processing technology of the special powder for low-bacteria raw wet noodles of the present embodiment comprises the following steps:

[0053] (1) Primary cleaning of mixed wheat, including two screenings, two winnowings, one selection, one threshing and one color sorting, specifically including wool wheat → screening → winnowing → stone removal → selection → magnetic separation → Wheat → screening → winnowing → color sorting;

[0054] (2) Condition the wheat cleaned in (1), use 70ppm, slightly acidic electrolyzed water with a pH of 5.8 to adjust the moisture content of the wheat grains to 14.0wt%, and then combine steam conditioning at 135°C for 2 minutes, Equilibrate at 25°C for 8 hours, and finally the moisture content of wheat grains reaches 16.0%;

[0055] (3) Cleaning the moistened wheat in (2) again, including one step of peeling, one step of threshing, one step of screening and one step of winnowing, specifically including stone removal → peeling → magnetic...

Embodiment 2

[0061] The processing technology of the special powder for low-bacteria raw wet noodles of the present embodiment comprises the following steps:

[0062] (1) Primary cleaning of mixed wheat, including two screenings, two winnowings, one selection, one threshing and one color sorting, specifically including wool wheat → screening → winnowing → stone removal → selection → magnetic separation → Wheat → screening → winnowing → color sorting;

[0063] (2) Conditioning the wheat cleaned in (1), using 70ppm, slightly acidic electrolyzed water with a pH of 5.8 combined with vibratory conditioning at 25°C for 8 hours, and adjusting the moisture content of the wheat grains to 16.0wt%;

[0064] (3) Cleaning the moistened wheat in (2) again, including one step of peeling, one step of threshing, one step of screening and one step of winnowing, specifically including stone removal → peeling → magnetic separation → threshing → screening → winnowing, wherein Peeling is to use RCMTK series fl...

Embodiment 3

[0070] (1) Primary cleaning of mixed wheat, including two screenings, two winnowings, one selection, one threshing and one color sorting, specifically including wool wheat → screening → winnowing → stone removal → selection → magnetic separation → Wheat → screening → winnowing → color sorting;

[0071] (2) Condition the wheat after cleaning in (1), use 10mg / L, ozone water at 0°C combined with vibrating tempering at 25°C for 9 hours, and adjust the moisture content of the wheat grains to 16.0wt% ;

[0072] (3) Cleaning the moistened wheat in (2) again, including one step of peeling, one step of threshing, one step of screening and one step of winnowing, specifically including stone removal → peeling → magnetic separation → threshing → screening → winnowing, wherein Dehulling is to adopt the FBPY wheat multi-component gradual pressure rotary peeling machine to remove 3wt% of the wheat cortex;

[0073] (4) Transport the wheat obtained in (3) to the flour room for processing, in...

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Abstract

The invention discloses a production method of flour special for low-bacterial raw and wet flour products, and belongs to the field of flour processing. The production method comprises the following steps that wheat is cleaned and wetted in reverse osmosis water or slightly-acidic electrolytic water with pH being 5.8-6.2 and effective chlorine concentration being 40-70ppm in a steam or mixing wheat wetting mode, decrustation and wheat scouring are conducted after wheat wetting, wheat cortex removing and grinding are performed, a tube cell with low polyphenol oxidase activity is selected for flour taking, and the flour is mixed to obtain the flour special for the low-bacterial raw and wet flour products. The preparation technology is simple and mild. The total number of bacterial colony ofobtained flour is less than or equal to 6.0*10<3>CFU/g, the total number of mold and yeast is less than or equal to 7.0*10<2>CFU/g, the total number of heat-resistant spores is less than or equal to 70CFU/g, enzyme activity is less than or equal to 360U/ g.min, and the damaged starch content is 20-29UCD. The obtained flour special for the low-bacterial raw and wet flour products by the productionmethod is low in microbial content, is not liable to brown, and is not prone to water returning. The processing quality is stable, the flour is suitable for production and processing of the raw and wet flour products, and the application prospect is wide.

Description

technical field [0001] The invention belongs to the field of flour processing, and in particular relates to a method for producing special flour for raw and wet noodle products with low bacteria. Background technique [0002] Raw wet noodle products mainly include noodles, dumpling wrappers, wonton wrappers and siu mai wrappers, etc., which are the traditional diet of our country. With the progress of society and the improvement of living standards, dry noodle products such as dried noodles and fried instant noodles on the market can no longer meet people's requirements for food nutrition, health and eating quality, while raw wet noodle products retain the original natural Texture, fresh flavor, good taste, good noodle flavor and high nutritional value are becoming more and more popular among people, becoming a necessity on the table and having great market development potential. [0003] Fresh raw wet noodle products are also prone to browning and water return problems dur...

Claims

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Application Information

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IPC IPC(8): B02C9/04B02B1/08B02B1/02B02B3/00
CPCB02B1/02B02B1/08B02B3/00B02C9/04
Inventor 朱科学陈云霞郭晓娜关晔峰陈艳朱宝成邢俊杰
Owner JIANGNAN UNIV
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