Production process of whole wheat flour

Abstract

The invention discloses a production process of whole wheat flour. The production process specifically comprises the following steps: (1) cleaning wheat, and carrying out impurity removal and wheat soaking; (2) extruding and crushing the wheat by virtue of a roller crushing mill, and carrying out screening by virtue of a screening net, so as to obtain an endosperm powder substance and solids; (3)stirring the obtained solids for 10-30 minutes, and carrying out winnowing separation, so as to obtain wheat sprouts and bran; (4) placing the wheat sprouts on oil-absorbing paper, and carrying out microwave drying; (5) doping the bran with Na2CO3 which accounts for 0.004%-0.007% of weight of the bran, carrying out uniform mixing, transferring the mixture into a cooking kettle, and removing moisture; (6) adding the wheat sprouts and the bran into a spiral conveying hopper of an ultrafine grinder, and carrying out crushing; and (7) uniformly mixing the crushed bran with crashed sprout endospermpowder, so as to obtain whole wheat flour. The whole wheat flour produced by virtue of the production process has existing exquisite taste and has nutrition of whole wheat, so that double demands ofconsumers on both taste and nutrition are satisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for preparing whole wheat flour. Background technique [0002] Flour is a kind of powder made from wheat. It is the staple food in most areas of northern my country. Most of the existing flour is fine flour. 18% to 25%; the germ on which the wheat grains germinate only accounts for 1% to 2%; the endosperm accounts for about 80%. There is also aleurone layer adhesion between endosperm and wheat bran. Most of the existing flour is fine flour made by separating wheat bran, wheat germ and endosperm through milling process and grinding the endosperm. Such flour abandons the more fibrous wheat bran to improve the taste, but at the same time abandons the nutrient-rich germ. [0003] At present, the production process of whole wheat flour in China is as follows: sieving, winnowing, stone removal, brushing, sieving, crushing, sieving and packaging of wheat to complete ...

AI Technical Summary

Problems solved by technology

In this process, the feed grade bran produced is directly mixed with wheat flour, so the whole wheat flour obtained has the following disadvantages: (1) the flour color is poor, which affects the appetite of consumption

(2) The bran has not been processed, the palatability is poor, and it does not meet the standard requirements in terms of food requirements

(3) The wheat cleaning process is simple and the cleaning effect is poor. At the same time, because of the special shape of wheat grains and the dust in the ventral groove of wheat is difficult to clean, the content of inorganic substances in whole wheat flour after processing is high

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