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Improved flour and preparation method thereof

A technology of flour and improver, which is applied in the direction of food ingredients as taste improver, grain milling, agriculture, etc. It can solve the problems of flour color, quality gluten and chewiness that cannot meet the requirements, and achieve good texture and taste Effect

Inactive Publication Date: 2019-07-26
安徽正宇面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the flour produced by the prior art still falls short of requirements in terms of color and luster, quality (gluten strength and chewiness for forming dough) etc.

Method used

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  • Improved flour and preparation method thereof
  • Improved flour and preparation method thereof

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preparation example Construction

[0052] A preparation method for improved flour, comprising the steps of:

[0053] The first step is to wash and dry the wheat grains;

[0054] The second step is to use the wheat grain pretreatment device to pretreat the wheat grain, and the specific steps are as follows:

[0055] S1, the wheat is placed on the conveyer belt 16, the transmission speed of the conveyer belt 16 is set, so that the time for the wheat grain to stay in the processing chamber 12 is 3min;

[0056] S2. Turn on the motor connected to the threaded shaft 14, adjust the distance between the steam mechanism and the conveyor belt 16, and set the temperature of the steam in the steam box to 170°C;

[0057] S3, open the valve of the steam box and the first steam ring pipe 24, and set the flow rate of the steam out of the steam box to be 20m 3 / h, complete the pretreatment of the wheat grains in the processing bin 12 to obtain the pretreated wheat grains;

[0058] The third step is to place the pretreated wh...

Embodiment 1

[0071] An improved flour is made from the following raw materials in parts by weight: 80 parts of wheat grains, 16 parts of superfine wheat bran, and 0.6 parts of improver;

[0072] The improved flour is made by the following steps:

[0073] The first step is to wash and dry the wheat grains;

[0074] The second step is to use the wheat grain pretreatment device to pretreat the wheat grain, and the specific steps are as follows:

[0075] S1, the wheat is placed on the conveyer belt 16, the transmission speed of the conveyer belt 16 is set, so that the time for the wheat grain to stay in the processing chamber 12 is 3min;

[0076] S2. Turn on the motor connected to the threaded shaft 14, adjust the distance between the steam mechanism and the conveyor belt 16, and set the temperature of the steam in the steam box to 170°C;

[0077] S3, open the valve of the steam box and the first steam ring pipe 24, and set the flow rate of the steam out of the steam box to be 20m 3 / h, compl...

Embodiment 2

[0081] An improved flour is made from the following raw materials in parts by weight: 90 parts of wheat grains, 18 parts of superfine wheat bran, and 0.8 parts of improver;

[0082] The improved flour is made by the following steps:

[0083] The first step is to wash and dry the wheat grains;

[0084] The second step is to use the wheat grain pretreatment device to pretreat the wheat grain, and the specific steps are as follows:

[0085] S1, the wheat is placed on the conveyer belt 16, the transmission speed of the conveyer belt 16 is set, so that the time for the wheat grain to stay in the processing chamber 12 is 3min;

[0086] S2. Turn on the motor connected to the threaded shaft 14, adjust the distance between the steam mechanism and the conveyor belt 16, and set the temperature of the steam in the steam box to 170°C;

[0087] S3, open the valve of the steam box and the first steam ring pipe 24, and set the flow rate of the steam out of the steam box to be 20m 3 / h, com...

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Abstract

The invention discloses improved flour. The flour is made from, by weight, 80-100 parts of wheat grain, 16-20 parts of superfine wheat bran and 0.6-1 part of improver. The invention also discloses a preparation method of the improved flour, including the following steps: firstly, washing and drying the wheat grain; secondly, pretreating the wheat grain with a wheat grain pretreatment device; thirdly, placing the pretreated wheat grain at room temperature for 12 hours and then grinding the wheat grain and purifying the flour twice to obtain wheat flour; fourthly, mixing all the raw materials evenly. Steam-heat-treated wheat grain is applied to make base flour of the wheat flour, and the wheat flour obtained after pretreatment can not only allow a stronger gluten network to be formed and thegluten strength of the dough to be strong, but also allow the gloss and whiteness of the wheat flour to be improved; cinnamon gum extracted by high pressure and high temperature is applied as an improver, the quality of the wheat flour and the chewing sensation of wheat flour products are improved, and improved wheat flour with high quality and good appearance is obtained.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular relates to an improved flour and a preparation method thereof. Background technique [0002] Flour, or wheat flour, is a powder made from wheat and is a staple food in most parts of northern China. At present, with the continuous increase of population, the market demand for flour is also increasing, the types and uses of flour are becoming wider and wider, and the processing methods of flour are also increasing. Coupled with the improvement of people's living standards, most people pursue "nutritious, healthy, safe, and diverse" diets, which put forward certain requirements for the quality of flour. [0003] Methods to improve flour include breeding, adjusting processing technology and adding suitable food additives. Adding suitable food additives is a relatively simple and efficient method, but it also introduces some safety problems. For example, potassium bromate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/206B02B1/04
CPCA23L7/198A23L7/115A23L29/206B02B1/04A23V2002/00A23V2200/242A23V2200/14
Inventor 张文占
Owner 安徽正宇面粉有限公司
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