Full-cereal powder production technology

Abstract

The invention discloses a full-cereal powder production technology. The technology comprises the steps that a full-cereal powder raw material is prepared; the full-cereal powder raw material is throwninto a first vibratory grinding unit which comprises a vibrating mill and a classifying sieve, and the full-cereal powder raw material forms an on-the-sieve material and an under-the-sieve material through grinding and screening of the vibrating mill and the classifying sieve; the on-the-sieve material is thrown into the first vibratory grinding unit or the other vibratory grinding unit to further obtain an on-the-sieve material and an under-the-sieve material; and the vibratory grinding unit comprising the vibrating mill and the classifying sieve grinds and screens the on-the-sieve materialsuntil the on-the-sieve materials are not formed basically, all the under-the-sieve materials are mixed to obtain full-cereal powder, or by means of the further on-the-sieve material, cereal skin is obtained, and all the under-the-sieve materials and the cereal skin are mixed to obtain the full-cereal powder. According to the technology, micro particle precise composite stabilization is achieved,natural oxidation inhibitor/preservative including phytic acid contained in cereals is used for protecting unsaturated fat and other unstable ingredients, and stabilization of full cereals is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of whole grain flour. Background technique [0002] Whole wheat flour is a typical whole grain flour. In addition to whole wheat flour, whole grain flour also includes whole sorghum flour, whole corn flour, and whole brown rice flour. The production process of whole grain flour is introduced below by taking whole wheat flour as an example of whole grain flour. [0003] Roller milling has now become the standard method in the global flour industry since 1886 when roller milling replaced the millennium-old traditional stone mill. Diabetes, hyperlipidemia, high blood pressure, obesity, allergies, insomnia, constipation, low immunity, etc. are directly related to the long-term lack of dietary fiber, trace elements, vitamins, etc. Insufficient intake. This is the consequence of the high refinement of food over the past 200 years of the industrial revolution, of wh...

AI Technical Summary

Problems solved by technology

Due to the steel roller grinding is too strong and the grinding temperature is too high, the loss of nutrients such as protein in the flour is relatively large, the natural fragrance in the wheat germ is much lost, and the starch chain is damaged. The outstanding performance is that the stability time of the dough is low, forcing Manufacturers have to add various additives

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