Preparation method of wheat whole wheat flour

A production method and technology of whole wheat flour, applied in the directions of food preservation, grain processing, food drying, etc., can solve the problems of difficult mixing and uniform density, and achieve the effect of avoiding excessive crushing, reducing water content, and reducing materials.

Inactive Publication Date: 2019-07-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When adding back to make whole wheat flour, it is difficult to mix evenly because the densities of the two groups of components are inconsistent

Method used

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  • Preparation method of wheat whole wheat flour

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Effect test

Embodiment 1

[0045] The present embodiment provides a kind of whole wheat flour preparation method, and the steps comprise:

[0046] 1) Obtaining wheat bran with part of the endosperm, non-flour components of wheat germ and flour by grinding;

[0047] 2) The non-flour components are micronized and mixed with the flour components to obtain whole wheat flour.

Embodiment 2

[0049] The present embodiment provides a kind of whole wheat flour preparation method, and the steps comprise:

[0050] 1) non-flour components and flour are prepared by grinding, the flour components are 53%, and the non-flour components are 47%;

[0051] 2) The non-flour components are micronized and mixed with the flour to obtain whole wheat flour.

Embodiment 3

[0053] The present embodiment provides a kind of whole wheat flour preparation method, and the steps comprise:

[0054] 1) non-flour components and flour are prepared by grinding, the flour components are 67%, and the non-flour components are 33%;

[0055] 2) The non-flour components are micronized and mixed with the flour to obtain whole wheat flour.

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Abstract

The invention discloses a preparation method of wheat whole wheat flour. The preparation method of the wheat whole wheat flour comprises the following steps that 1) grinding is performed to obtain non-flour components of wheat bran and wheat germ with part of endosperm and flour; and 2) the non-flour components undergo micronization treatment and then are mixed with the flour components to preparethe whole wheat flour. According to the preparation method, through microwave drying, the water content of the non-flour components is reduced, the enzyme activity of the non-flour components are inactivated and reduced, the easy-to-crush property of the wheat bran is improved, the micronization efficiency and stability of the non-flour components are improved, the micronization energy consumption of the non-flour components is reduced, and the shelf life is prolonged; and meanwhile, through the process that the wheat bran, the wheat germ and the endosperm are properly separated and then micronization is performed, materials needing to be micronized are reduced, the preparation energy consumption of whole wheat flour is further reduced, excessive crushing of the endosperm is avoided, thenatural structure of the protein and the starch is kept, and the basis of the quality of the whole wheat product is laid.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing whole wheat flour. Background technique [0002] Wheat is the world's largest food crop, with an annual output of about 600 million tons. Wheat is one of the most important food and feed ingredients, of which food consumption accounts for about 65% and feed consumption accounts for about 20%. The main processed products of wheat are flour, wheat bran and wheat germ. Wheat milling is the process of separating flour (endosperm) from wheat bran (pericarp, seed coat, aleurone layer) and wheat germ (germ) to obtain the corresponding products. As the flour extraction rate increases, wheat bran and wheat germ gradually enter the flour, and the cellulose and ash content increase. With the continuous improvement of processing precision, the flour extraction rate of wheat flour is reduced, and a large amount of nutrients are lost, which reduces the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02C9/04A23L3/54
CPCA23L3/54A23V2002/00B02C9/04A23V2300/10
Inventor 张波张影全李明孙倩倩郭波莉魏益民
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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