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Maltose flour and preparation method thereof

A maltose and flour technology, applied in the field of maltose flour and its preparation, can solve the problem of not being able to feel the sweetness of pasta quickly

Inactive Publication Date: 2021-06-18
唐振隆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To solve the technical problem that in the prior art, diners cannot quickly feel the sweetness of pasta when eating pasta

Method used

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  • Maltose flour and preparation method thereof
  • Maltose flour and preparation method thereof

Examples

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Effect test

preparation example Construction

[0026] A preparation method of maltose flour, comprising the following steps:

[0027] Wheat screening: remove dust, stones, and under-ripe wheat from the wheat;

[0028] Wheat Germination: After screening, the wheat is sent to the wheat germination room and laid flat. At room temperature, water is sprayed on the surface of the wheat to germinate the wheat. At room temperature, the wheat is always in a suitable environment, which is conducive to wheat germination, and Make wheat produce amylase;

[0029] Wheat drying: After the wheat germinates to meet the requirements, it is moved out of the wheat germination room, and the wheat that meets the requirements is dried;

[0030] Flour preparation: Dried wheat is directly processed into flour.

[0031] Further, when the wheat germinates, the thickness of the wheat in the wheat germination room should not be higher than 5cm, so as to avoid the high packing density of wheat particles and the poor ventilation effect, which will cau...

Embodiment 1

[0049] A preparation method of maltose flour, comprising the following steps:

[0050] Wheat screening: remove dust, stones, and under-ripe wheat from the wheat;

[0051] Germination of wheat: After screening, the wheat is sent to the wheat germination room and spread to a thickness of 3cm. At room temperature, the humidity in the room is kept at 60%, and the surface of the wheat is sprayed with water once to keep the moisture content of the wheat at 70%. , and overturn the wheat once every 40 minutes to allow the wheat to germinate;

[0052] Wheat drying: when the wheat germinates to 2mm, move it out of the wheat germination room, and dry it in the sun to dehumidify, so that the moisture content of the wheat is 9%;

[0053] Flour preparation: The dried wheat is directly processed into flour as raw maltose flour.

[0054] A preparation method of maltose flour also includes the following steps:

[0055] Wheat stir-fry: stir-fry the dried wheat at 35°C, and stir-fry the wheat...

Embodiment 2

[0058] A preparation method of maltose flour, comprising the following steps:

[0059] Wheat screening: remove dust, stones, and under-ripe wheat from the wheat;

[0060] Wheat Germination: The screened wheat is sent to the wheat germination room and spread to a thickness of 5cm. At room temperature, the wheat is sprayed with water several times to ensure that the moisture content of the wheat is 50%, and the wheat is sprayed every half an hour. Overturned, let the wheat germinate;

[0061] Wheat drying: when the wheat germinates to 2.3mm, remove it from the wheat germination room, and dry it in the sun for dehumidification, so that the moisture content of the wheat is 5%;

[0062] Flour preparation: The dried wheat is directly processed into flour, which is raw maltose flour.

[0063] A preparation method of maltose flour also includes the following steps:

[0064] Wheat stir-fry: stir-fry the dried wheat at 64°C until cooked;

[0065] Preparation of flour: Grind the frie...

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Abstract

The invention provides a maltose flour and a preparation method thereof, and belongs to the technical field of flour preparation. After wheat is screened, dust, stones and immature wheat are removed, then the screened wheat is sent into a wheat germination chamber, the wheat is flatly laid in the wheat germination chamber, and water is sprayed on the surface of the wheat to enable the wheat to germinate; when wheat germination meets the requirements, the wheat is moved out of the wheat germination chamber, and the wheat meeting the requirements is dried; the dried wheat is processed into flour. Water is sprayed on wheat for germination, a large amount of amylase is generated in the germination process of the wheat, a part of starch is hydrolyzed into maltose by the amylase in the germination process of the wheat, and then the germinated wheat is dried and ground into flour, so that in the process of preparing wheaten food by using the flour, the starch is hydrolyzed into maltose, so that people can feel sweet taste without chewing when eating, and nutrient substances in the flour can be quickly absorbed by human bodies.

Description

technical field [0001] The invention belongs to the technical field of flour preparation, and in particular relates to maltose flour and a preparation method thereof. Maltose flour and a preparation method thereof. Background technique [0002] The flour that people eat now follows the traditional production method. Usually, the wheat is first cleaned of impurities, then moistened after cleaning, then the wheat is peeled, and the peeled wheat is ground to obtain flour, and then the flour is used to make various kinds of flour. A kind of pasta, the diner chews the pasta, so that the salivary amylase in the diner's mouth fully contacts the starch in the pasta, and the salivary amylase decomposes part of the starch into maltose, and finally the diner feels the sweetness of the pasta. In order to make diners experience the sweetness of pasta faster, pasta makers often add sugar or sweeteners to flour to obtain pasta, which will bring hidden dangers to the health of diners. Con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L7/10A23L33/00
CPCA23L7/20A23L7/198A23L33/00
Inventor 唐振隆
Owner 唐振隆
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