Process of producing whole wheat flour

A technology of whole wheat flour and production process, applied in the application, grain processing, agriculture and other directions, can solve problems such as affecting the quality of flour and nutrient absorption, and achieve the effects of easy absorption, easy operation and simple process

Inactive Publication Date: 2007-06-06
TIANJIN JINMOFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the existing flour production process wants to keep the inner cortex and aleurone in the flour, the outer cortex must be mixed in together, thus affecting the quality of the flour and the absorption of nutrients by the human body

Method used

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  • Process of producing whole wheat flour

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Embodiment Construction

[0007] In order to further understand the characteristics and functions of the present invention, the following embodiments are given as examples, and detailed descriptions are as follows with reference to the accompanying drawings, please refer to FIG. 1 .

[0008] As shown in Figure 1: After the raw wheat grains are cleaned, water is added to remove impurities, microorganisms and residual pesticides on the surface of the wheat grains and in the ventral groove. The machine grinds the outer skin layer, which generally accounts for 7-8% of the total amount of wheat grains, and then the wheat grains with the outer skin removed are ground and sieved by milling equipment, so that the fineness achieved is all through CB30 No more than 10% of the remaining on the CB36 sieve, after the 78% of the sifted flour and the bran composed of the inner cortex and aleurone layer accounting for 15% of the total amount are separated, 78% of the flour enters the storage bin. The cortex has a cert...

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Abstract

The present invention relates to process of producing whole wheat flour. The production process includes the following steps: adding water to wheat material to moisten; milling to eliminate outer coat, repeated grinding and sieving to obtain flour of the required fineness, crushing the bran in a pan crusher and sieving to required fineness, mixing the flour and the bran powder, packing, etc. The production process features the re-crushing of bran and the whole wheat flour has high nutritious value and is easy to be absorbed by human body.

Description

Technical field: [0001] The invention relates to a production process of flour, in particular to a production process of whole wheat flour capable of removing coarse bran and extracting essence. Background technique: [0002] As everyone knows, the making of existing flour adopts repeated grinding and sieving to separate the endosperm of wheat grains from the surface layer, and finally obtain flour. The part connecting the endosperm and the surface of the wheat grain is the aleurone layer, and the protein content in the aleurone layer accounts for 22% of the whole grain of wheat. At the same time, the content of vitamins and minerals is also the highest part of the wheat grain. The cortex of the wheat grain is composed of multiple cells. That is, the outer cortex, the inner cortex and the aleurone layer. The cell wall of the outer cortex (also called the pericarp) is thicker, which cannot be digested and absorbed by the human body and also affects the absorption of other nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02
Inventor 张建林
Owner TIANJIN JINMOFANG FOOD
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