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
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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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