Processing method of high-chewiness flour

A processing method and toughness technology, which is applied in the field of high-strength flour processing, can solve problems such as limited processing conditions and decreased flour firmness, and achieve the effects of high mechanical strength, reduced hardness, and reduced free starch content

Inactive Publication Date: 2020-12-29
安徽康美达面业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fine processing methods also lead to a decrease in the strength of flour, and the processing conditions are limited when processing various types of pasta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method for high-strength flour, comprising the following steps:

[0014] (1) Take fresh kudzu root, clean it, cut it into 0.2 cm slices, and dry it for 10 hours at a temperature of 30°C and a relative humidity of 60%. Soak in Su water for 1 hour at 20°C, add yeast powder with a mass fraction of 0.22% of the soaking liquid, stir and mix evenly, and ferment at 24°C for 3 hours. Steamed in a steam pot for 30 minutes, cooled naturally to 20°C after taking out of the pot, ground into a powder through a 120-mesh sieve, and dried in an oven at 80°C for 10 hours to obtain the pueraria root powder additive;

[0015] (2) Clean and dry the new wheat after cleaning and drying. The drying time is 5 hours, the drying temperature is 44°C, the conditioning time is 10 hours, and the tempering temperature is 20°C. The amount of water is between 12-13%, and then it is sent to the peeling equipment for peeling, and the peeling is cycled twice, and the collected peeled wheat i...

Embodiment 2

[0018] A processing method for high-strength flour, comprising the following steps:

[0019] (1) Take fresh kudzu root, clean it, cut it into 0.25 cm slices, dry it for 12 hours at a temperature of 33°C and a relative humidity of 63%, and use purple Soak in Su water for 1.5 hours at 22°C, add yeast powder with a mass fraction of 0.23% of the soaking liquid, stir and mix evenly, and ferment at 25°C for 3.5 hours. Steamed in a steam pot for 32 minutes, naturally cooled to 23°C after taking out of the pot, ground into a powder with a 130-mesh sieve, and dried in an oven at 83°C for 11 hours to obtain the pueraria root powder additive;

[0020] (2) Clean and dry the new wheat after cleaning and drying. The drying time is 6.5 hours, the drying temperature is 46°C, the tempering time is 12 hours, and the tempering temperature is 21°C. The amount of water is between 12-13%, and then it is sent to the peeling equipment for peeling, and the peeling is cycled twice, and the collected p...

Embodiment 3

[0023] A processing method for high-strength flour, comprising the following steps:

[0024] (1) Take fresh kudzu root, clean it, cut it into 0.3 cm slices, dry it for 15 hours at a temperature of 35°C and a relative humidity of 65%, and use purple Soak in Su water for 2 hours, the soaking temperature is 25°C, add yeast powder with a mass fraction of 0.24% of the soaking liquid, stir and mix evenly, and ferment at 27°C for 4 hours. Steamed in a steam pot for 35 minutes, cooled naturally to 25°C after taking out of the pot, ground into a powder that passed through a 150-mesh sieve, and dried in an oven at 86°C for 13 hours to obtain the pueraria root powder additive;

[0025] (2) Clean and dry the new wheat after cleaning and drying. The drying time is 8 hours, the drying temperature is 48°C, the drying time is 15 hours, and the tempering temperature is 22°C. The amount of water is between 12-13%, and then sent to the peeling equipment for peeling, and the peeling is cycled tw...

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PUM

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Abstract

The invention relates to the technical field of modern agricultural and sideline product processing, and discloses a processing method of high-chewiness flour. The processing method can effectively prepare the high-chewiness flour, and the quality characteristic of processed wheat flour is improved by adding a prepared kudzuvine root powder additive. By adding the prepared kudzuvine root powder additive, the taste of a flour processed product is remarkably changed, in the wheat flower fermentation process, pores are fine and uniform, elasticity is good, the flour processed product is not sticky to teeth, amylose is prevented from dissolving out of starch particles, the content of free starch is greatly reduced, and therefore the processing performance of the flour product is improved. Theformed starch network structure has certain strength and good gas holding capacity, the fermentation volume is increased, the hardness of flour products is reduced, and the starch network structure ismore elastic, good in water holding performance and high in mechanical strength. Nutritional ingredients are also obviously improved.

Description

technical field [0001] The invention belongs to the technical field of modern agricultural by-product processing, and in particular relates to a processing method of high-strength flour. Background technique [0002] Wheat belongs to the genus Triticum of the Poaceae family and is an annual or annual herbaceous plant. Rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. Due to different varieties and environmental conditions, the nutrient composition varies greatly. From the perspective of protein content, wheat grains grown in continental arid climate zones are hard and transparent, rich in protein content and low in price, and are one of the main sources of plant protein. In addition to being used for human consumption, flour is only used in a small amount to produce starch, alcohol, gluten, etc., and the by-products after processing are high-quality feed for livestock. Eating whole grains can reduce the content of estrogen ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L29/00
CPCA23V2002/00A23L7/198A23L19/10A23L29/03A23L29/065A23V2300/10A23V2250/76A23V2250/21A23V2300/14
Inventor 解传雷
Owner 安徽康美达面业有限责任公司
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