A method to improve the pink color of wheat flour

A technology of wheat flour and pink, applied in grain processing, etc., can solve the problems of harming the interests of consumers, increasing the use of additives and using banned products, etc., and achieve the effects of reducing dietary hazards, low cost, and simple methods

Active Publication Date: 2021-12-21
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, in order to improve the pink color of wheat flour, enhance the competitiveness of wheat flour in the market and strive for more market share, some wheat flour processing enterprises have increased the use of additives or used banned products from time to time, seriously damaging consumers Benefit

Method used

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  • A method to improve the pink color of wheat flour
  • A method to improve the pink color of wheat flour
  • A method to improve the pink color of wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] In one embodiment of the present invention, 20 g of wheat flour is weighed and added to a 500 ml ball mill jar, 200 ball milling beads with a diameter of 6 mm, 100 balls with a diameter of 10 mm, and 5 balls with a diameter of 20 mm are selected and mixed with the sample evenly.

[0047] The ball mill adopts a planetary ball mill, which can accommodate 4 sets of ball mill tanks;

[0048] Put the ball mill jar with the sample into the planetary ball mill symmetrically and correctly, and set the machine operating parameters: the speed is 400r / min, the forward rotation is 5min, the reverse rotation is 5min, and the cycle is once.

[0049] After processing, the samples were taken out, sieved and sealed for storage.

[0050]Some samples were taken to determine their structure and function. After one cycle, compared with the untreated sample, the free sulfhydryl groups in the sample treated for one cycle increased, and the corresponding emulsifying, foaming, and oil-absorbin...

Embodiment 2

[0052] In another embodiment of the present invention, 500 g of wheat flour is weighed and added to a 5 L ball milling jar, 1000 ball milling beads with a diameter of 6 mm, 500 balls with a diameter of 10 mm, and 25 balls with a diameter of 20 mm are selected and mixed with the sample evenly.

[0053] Put the ball mill jar with the sample into the planetary ball mill symmetrically and correctly, and set the machine operating parameters: the speed is 400r / min, the forward rotation is 5min, the reverse rotation is 5min, and the rotation time is two time units.

[0054] After processing, the samples were taken out, sieved and sealed for storage.

[0055] Some samples were taken to determine their structure and function. After the second cycle, compared with the untreated sample, the free mercapto groups in the sample treated for the second cycle increased significantly, and the corresponding foaming and oil absorption properties were also greatly improved, while the emulsificatio...

Embodiment 3

[0057] In yet another embodiment of the present invention, 20 g of wheat flour is weighed and added to a 500 ml ball mill jar, 200 ball milling beads with a diameter of 6 mm, 100 balls with a diameter of 10 mm, and 5 balls with a diameter of 20 mm are selected and mixed with the sample evenly.

[0058] Put the ball mill jar with the sample into the planetary ball mill symmetrically and correctly, and set the machine operating parameters: the speed is 400r / min, the forward rotation is 5min, the reverse rotation is 5min, and the rotation time is three time units.

[0059] After processing, the samples were taken out, sieved and sealed for storage.

[0060] Some samples were taken to determine their structure and function. After three cycles, compared with the untreated sample, the free sulfhydryl group in the sample treated for three cycles decreased, and the corresponding foaming property and oil absorption also tended to decrease, while the emulsifying property had a small ran...

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Abstract

The invention discloses a method for improving the pink color of wheat flour, which comprises the following steps: weighing an appropriate amount of wheat flour, putting it into a ball milling pot, and preparing for ball milling; selecting ball milling beads with different diameters and quantities, and putting them into a ball mill containing the ball milling pot; The speed and time of the ball mill are selected, and the wheat flour is processed; the wheat flour is taken out, sieved and sealed for storage. The invention adopts ball milling technology, which can be applied in the grinding system of the flour processing industry. The whiteness of the processed wheat flour is enhanced, which can eliminate unnecessary flour whitening agents in the flour product industry, and reduce many hidden dangers of eating; and the processed wheat flour The powder is more delicate, the oil absorption and foaming properties are also improved to a certain extent, and the quality and taste of the noodle products are also improved to a certain extent. The method is simple, low in cost, avoids chemical or biological agents, contributes greatly to food safety, and has great potential in industrial production.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for improving the pink color of wheat flour. Background technique [0002] Noodle products have different requirements on the quality of wheat flour, but all have higher requirements on the pink color of wheat flour. In recent years, in order to improve the pink color of wheat flour, enhance the competitiveness of wheat flour in the market and strive for more market share, some wheat flour processing enterprises have increased the use of additives or used banned products from time to time, seriously damaging consumers Benefit. In this regard, it is extremely important to study how to retain the nutrients in wheat flour and improve the pink color of wheat flour to meet people's needs for food safety and nutrition. [0003] Ball milling technology is an efficient, environmentally friendly, and low-cost physical technology today. Ball milling tech...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B02C17/10
CPCB02C17/10
Inventor 刘凤茹刘子桥郑志朱郭彬
Owner HEFEI UNIV OF TECH
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