A method and apparatus for increasing the resistant starch content of wheat flour

Abstract

This invention discloses a processing method and equipment for increasing the resistant starch content in wheat flour, relating to the field of resistant starch production technology. The processing method includes steps such as mixing, stirring, forming, drying, and milling raw materials such as egg white protein powder. The equipment includes a multi-layered mixing device, a stirring chamber, a forming chamber, a drying chamber, and a milling chamber arranged from top to bottom. The multi-layered mixing device includes a tank containing multiple layers of stirrers, a feed pipe on the left side of the tank, and multiple nozzle groups on the right side wall of the tank. The stirring chamber contains a temperature control device and stirrers. The forming chamber contains two forming rollers rotating in opposite directions. The drying chamber contains two drying rollers. The milling chamber contains a pulverizer. This invention's method for preparing wheat flour rich in resistant starch by adding raw materials such as egg white protein powder has the advantages of readily available raw materials, simple operation, large processing capacity, and high resistant starch conversion rate.

Description

Technical Field

[0001] This invention relates to the field of resistant starch production technology, and in particular to a processing method and equipment for increasing the resistant starch content in wheat flour. Background Technology

[0002] Overweight and obesity are established risk factors for non-communicable diseases such as cardiovascular disease and type 2 diabetes, and long-term consumption of easily digestible starchy foods is one of the main causes of overweight or obesity. Resistant starch, also known as enzyme-resistant starch or indigestible starch, is a type of starch that cannot be digested in the small intestine of healthy individuals, but can be fermented in the colon to produce a large amount of short-chain fatty acids. These fatty acids increase satiety, provide dietary fiber, and have excellent weight-loss effects. In addition, resistant starch can reduce intestinal inflammation and lower the risk of colon cancer, reduce blood sugar and insulin response, and promote mineral absorption.

[0003] Currently, most resistant starches are prepared by chemical modification, physical modification, enzymatic modification, and composite modification, each with its own advantages and disadvantages. Chemical modification involves the addition of chemical reagents, posing certain food safety risks. Physical modification is simple to operate, but the yield of resistant starch is low, and the resulting resistant starch is not very stable. Enzymatic modification is complex, time-consuming, expensive, has a low market penetration rate, and is difficult to scale up for industrial production. The most researched method is composite modification, which involves preparing ternary complex resistant starch by combining starch, protein, and fatty acids.

[0004] Wheat flour contains protein and starch, but the biggest challenge currently is how to combine the protein, starch, and fatty acids in wheat flour to prepare wheat flour with a higher content of resistant starch. Currently, there is no processing equipment or method that can effectively increase the resistant starch content in wheat flour, thus failing to meet customer needs. Based on the above problems, there is an urgent need to propose a processing method and equipment to increase the resistant starch content in wheat flour. Summary of the Invention

[0005] The purpose of this invention is to provide a processing method and equipment for increasing the resistant starch content in wheat flour. This equipment allows ovalbumin powder, oleic acid and wheat flour to be fully mixed, promoting the penetration of oleic acid and ovalbumin into the starch, increasing the complexation rate of gluten protein, ovalbumin, starch and oleic acid, thereby preparing wheat flour with a high resistant starch content.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] This invention proposes a processing device for increasing the resistant starch content in wheat flour. The device comprises a layer-by-layer mixing device, a stirring chamber, a forming chamber, a drying chamber, and a milling chamber arranged from top to bottom. The layer-by-layer mixing device includes a tank body containing a first stirrer. A heating device is installed on the outer wall of the tank body. A feed pipe is located on the left side of the tank body, with a powder hopper at the top. Multiple inclined valve plates are spaced apart on the feed pipe. Above each valve plate, a discharge port communicating with the tank body is located on the feed pipe. Each discharge port contains a first feeder. Multiple nozzle groups are arranged from top to bottom on the right side wall of the tank body. Each nozzle group includes an edible egg white protein powder nozzle and an edible oleic acid nozzle. Each nozzle group corresponds one-to-one with the discharge port. The edible oleic acid nozzles are arranged at intervals, and a pressure relief port is provided on the top of the tank. A first feeding valve is provided between the stirring chamber and the layer-by-layer mixing device. Temperature control devices are provided at the top and bottom of the stirring chamber. A second stirrer and a water nozzle are provided inside the stirring chamber. The second stirrer is arranged horizontally, and the water nozzle is located above the second stirrer. A second feeding valve is provided between the blanking chamber and the stirring chamber. A conical discharge port is provided in the stirring chamber, and two blanking rollers rotating in opposite directions are provided in the conical discharge port. The blanking chamber adopts a funnel-shaped structure. Two blanking rollers that can cut the blank into blank strips are provided inside the blanking chamber. A vacuum tube valve is provided on each of the two inner walls of the blanking chamber. A second feeder is provided at the top of the powdering chamber, and a powder outlet is provided on the bottom right side. A pulverizer is provided below the second feeder.

[0008] Preferably, the first stirrer includes a stirring shaft located in the tank, the top of the stirring shaft being connected to the output end of a motor, the motor being fixed to the top of the tank, and stirring blades being provided on the stirring shaft.

[0009] Preferably, the stirring blades are fixed in four layers at different heights on the stirring shaft.

[0010] Preferably, there are 7 valve slides, 7 discharge ports, and 7 nozzle groups.

[0011] Preferably, the heating device is configured as a coil-type heating steam pipe, and the temperature control device includes a coil-type heating steam pipe and a cooling water pipe.

[0012] Preferably, the dry blank roller includes a transmission frame, one end of which is fixed to a transmission shaft and the other end is fixed to the outer ring of the roller. The outer ring of the roller is provided with chopping teeth. The transmission shaft is also connected to a support frame, which is connected to the inner ring of the roller. Multiple electric heating rods for heating the dry blank roller are fixedly installed on the outer side of the inner ring of the roller.

[0013] Preferably, the blanking chamber is further provided with a first spacing adjustment device for controlling the spacing between the two blanking rollers; the blank drying chamber is further provided with a second spacing adjustment device for controlling the spacing between the two blank drying rollers.

[0014] A second aspect of the present invention also provides a processing method for increasing the resistant starch content in wheat flour, comprising the following steps:

[0015] Step 1: Mixing. Place wheat flour into the powder hopper, and then start the first feeder, the edible egg white protein powder nozzle, and the edible oleic acid nozzle of each layer from top to bottom to add wheat flour, egg white protein powder, and oleic acid into the layer-by-layer mixing device. Turn on the heating device to heat the mixture, and start the first stirrer to stir and mix the raw materials. After obtaining the mixture, it falls into the mixing chamber.

[0016] Step 2: Stirring. In the stirring chamber, the second stirrer is started to continue stirring the mixture. At the same time, the temperature control device is used to treat the temperature of the mixture and spray in pure water. Finally, dough is formed and falls into the dough-making chamber.

[0017] Step 3: Forming the dough. In the dough forming chamber, two dough forming rollers with opposite rotation directions roll the dough into a dough blank, which then falls into the drying chamber.

[0018] Step 4: Drying the dough. In the drying chamber, the vacuum tube valve is opened to generate a vacuum of -0.1 MPa. The dough is dried by the drying roller and cut into strips. The strips fall into the powder making chamber through the second feeder.

[0019] Step 5: Flour Milling. In the flour milling chamber, the pulverizer pulverizes the dough strips into wheat flour.

[0020] Preferably, the mass ratio of wheat flour, egg white protein powder and oleic acid added in step one is 1:(0.1-0.05):(0.05-0.01).

[0021] Preferably, the mass ratio of wheat flour to purified water added in step two is 1:(12-16).

[0022] Preferably, the mixing temperature in step one is between 40 and 50 °C;

[0023] The temperature processing in step two is as follows: the heating steam coil of the temperature control device is turned on, and steam is used for heating from 50°C to 95°C at a heating rate of 12-18°C / min, and then the temperature is maintained at 95°C for 2-5 minutes; then the heating steam coil is turned off, the cooling coil is turned on, and cooling water is used for cooling, and the temperature is also cooled from 95°C to 50°C at a cooling rate of 12-18°C / min, and then maintained at 50°C for 2-5 minutes;

[0024] In step four, the temperature of the dry blank is between 80 and 90°C.

[0025] The powder-making temperature in step five is between 30 and 50°C.

[0026] Preferably, the first stirrer stirs in the layer-by-layer mixing device at a speed of 10-30 rpm for 10-30 minutes;

[0027] In the mixing chamber, the second stirrer stirs at a speed of 40-60 rpm for 20-40 minutes, wherein the stirring direction is adjusted after every 2-10 minutes of stirring;

[0028] The rotational speed of the drying roller in the drying chamber is 5 to 20 revolutions per minute.

[0029] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0030] (1) The raw materials used in the processing method of the present invention are all food materials, which are inexpensive and readily available, and can be widely used in the field of starch deep processing. At the same time, the processing method has the advantages of simple operation, large processing capacity and high resistant starch conversion rate.

[0031] (2) The main difference between the processing equipment of the present invention and the traditional equipment is the layer-by-layer stirring device, which can make the raw materials more uniformly mixed, and allow oleic acid and egg white protein to fully penetrate into the wheat flour, thereby increasing the composite rate of gluten protein, egg white protein, starch and oleic acid. Attached Figure Description

[0032] The present invention will be further described below with reference to the accompanying drawings.

[0033] Figure 1 This is a schematic diagram of the overall structure of the present invention in Embodiment 1;

[0034] Figure 2 This is a schematic diagram of the structure of the first stirrer in Embodiment 1 of the present invention;

[0035] Figure 3 This is a schematic diagram of the cross-section of the dry blank roller in Embodiment 1 of the present invention.

[0036] Explanation of reference numerals in the attached drawings: 1. Layer-by-layer mixing device; 101. Tank body; 102. First agitator; 102-1. Agitator shaft; 102-2. Motor; 102-3. Agitator blades; 103. Heating device; 104. Feed pipe; 104-1. Powder hopper; 104-2. Valve gate; 104-3. Discharge port; 104-4. First feeder; 105-1. Edible egg white protein powder nozzle; 105-2. Edible oleic acid nozzle; 106. Pressure relief port; 2. Mixing chamber; 201. Temperature control device; 202. Second agitator; 203. Water nozzle; 3. 301. Preforming chamber; 302. Conical discharge port; 303. Preforming roller; 304. First spacing adjustment device; 4. Drying chamber; 401. Drying drum; 401-1. Transmission frame; 401-2. Transmission shaft; 401-3. Outer ring of drum; 401-4. Chopping teeth; 401-5. Support frame; 401-6. Inner ring of drum; 401-7. Electric heating rod; 402. Vacuum tube valve; 403. Second spacing adjustment device; 5. Powdering chamber; 501. Second feeder; 502. Powder outlet; 503. Crusher; 6. First discharge valve; 7. Second discharge valve. Detailed Implementation

[0037] To make the technical problems, technical solutions, and beneficial effects of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0038] Example 1

[0039] This embodiment provides a processing device for increasing the resistant starch content in wheat flour, such as... Figures 1 to 3 As shown, the equipment includes a layered mixing device 1, a stirring chamber 2, a blanking chamber 3, a dry blanking chamber 4, and a powdering chamber 5 arranged from top to bottom.

[0040] The layer-by-layer mixing device 1 includes a tank body 101, a first stirrer 102 installed inside the tank body 101, a heating device 103 installed on the outer wall of the tank body 101, the heating device 103 being a coiled steam pipe, a feed pipe 104 installed on the left side of the outside of the tank body 101, a powder hopper 104-1 opened at the top of the feed pipe 104, a plurality of inclined valve plates 104-2 spaced apart on the feed pipe 104, and a discharge port 104-3 connected to the tank body 101 located above each valve plate 104-2 on the feed pipe 104. Each discharge port 104-3... Each of the tanks 4-3 is equipped with a first feeder 104-4. The unopened inclined valve plate 104-2 can guide the wheat flour, allowing the wheat flour to be sprayed out of the first feeder 104-4 more effectively. Multiple nozzle groups are arranged from top to bottom on the right side wall of the tank 101. Each nozzle group includes an edible egg white protein powder nozzle 105-1 and an edible oleic acid nozzle 105-2. Each nozzle group corresponds one-to-one with the discharge port 104-3. The edible egg white protein powder nozzle 105-1 and the edible oleic acid nozzle 105-2 are arranged at intervals. A pressure relief port 106 is provided on the top of the tank 101.

[0041] The first agitator 102 includes an agitator shaft 102-1, which is located in the tank 101. The top of the agitator shaft 102-1 is connected to the output end of the motor 102-2, which is fixed to the top of the tank 101. Agitator blades 102-3 are provided on the agitator shaft 102-1, and the agitator blades 102-3 are fixed in four layers at different heights on the agitator shaft 102-1.

[0042] There are 7 valve slides 104-2 on the left side of the tank 101, 7 discharge ports 104-3 and 7 nozzle groups, and each nozzle group corresponds to one discharge port 104-3. The tank 101 is divided into 7 layers from top to bottom, and each layer has 1 discharge port 104-3, 1 edible egg white protein powder nozzle 105-1 and 1 edible oleic acid nozzle 105-2.

[0043] A first discharge valve 6 is provided between the mixing chamber 2 and the tank body 101. A temperature control device 201 is provided at the top and bottom of the mixing chamber 2. The temperature control device 201 includes a coil-type heating steam pipe and a cooling water pipe. A second agitator 202 and a water nozzle 203 are provided inside the mixing chamber 2. The second agitator 202 is arranged horizontally, and the two water nozzles 203 are located on both sides of the top of the mixing chamber 2.

[0044] A second feeding valve 7 is provided between the dough forming chamber 3 and the mixing chamber 2. A conical discharge port 301 is provided in the mixing chamber 2. Two dough forming rollers 302 rotating in opposite directions are provided in the conical discharge port 301. The dough forming rollers 302 can squeeze the dough into dough pieces. A first spacing adjustment device 303 with controllable spacing is provided between the two dough forming rollers 301.

[0045] The drying chamber 4 adopts a funnel-shaped structure. Inside the drying chamber 4 are two drying rollers 401 that cut the blank into strips. A second spacing adjustment device 403, allowing for controlled spacing, is also installed between the two drying rollers 401. A vacuum valve 402 is installed on each of the two inner walls of the drying chamber 4. Both vacuum valves 402 are connected to a water jet vacuum pump. When the water jet vacuum pump operates, it can generate a vacuum of -0.1 MPa within the drying chamber 4. It should be noted that the specific structures of the first spacing adjustment device 303 and the second spacing adjustment device 403 are existing technologies.

[0046] The dry blank roller 401 includes a transmission frame 401-1, one end of which is welded to a transmission shaft 401-2, and the other end is welded to the outer ring 401-3 of the roller. The outer ring 401-3 of the roller is provided with chopping teeth 401-4. The transmission shaft 401-2 is also connected to a support frame 401-5, which is connected to the inner ring 401-6 of the roller. The transmission shaft 401-2 is connected to a motor, which drives the outer ring 401-3 and the inner ring 401-6 of the roller to move through the transmission shaft 401-2. Multiple electric heating rods 401-7 for heating the dry blank roller 401 are fixedly installed on the outer side of the inner ring 401-6 of the roller.

[0047] The top of the flour milling chamber 5 is equipped with a second feeder 501, and the bottom right side is equipped with a flour outlet 502. Below the second feeder 501 is a pulverizer 503. The second feeder 501 can feed the dried dough strips to the pulverizer 503 below. The pulverizer 503 pulverizes the dough strips into wheat flour again. The content of resistant starch in the wheat flour can be detected at the flour outlet 502.

[0048] Example 2

[0049] This embodiment provides a processing method for increasing the resistant starch content in wheat flour. The method uses the processing equipment for increasing the resistant starch content in wheat flour described in Example 1, and includes the following steps:

[0050] Step 1: Mixing. Place wheat flour into the powder hopper 104-1, and then start the first feeder 104-4, the edible egg white protein powder nozzle 105-1, and the edible oleic acid nozzle 105-2 of each layer from top to bottom to add wheat flour, egg white protein powder, and oleic acid into the layer mixing device 1. Turn on the heating device 103 to heat the mixture, and start the first stirrer 102 to stir and mix the raw materials. After obtaining the mixture, it falls into the mixing chamber 2.

[0051] In step one, the mass ratio of wheat flour, egg white protein powder, and oleic acid is 1:(0.1-0.05):(0.05-0.01); the first stirrer 102 stirs in the layer-by-layer mixing device 1 at a speed of 10-30 rpm for 10-30 minutes. The mixing temperature in step one is between 40-50℃.

[0052] Step 2: Stirring. In the mixing chamber 2, the second stirrer 202 is started to continue stirring the mixture. While stirring, the temperature control device 201 is used to treat the temperature of the mixture in Step 1 and spray pure water in, finally forming dough and falling into the dough forming chamber 3.

[0053] In step two, the mass ratio of wheat flour to purified water is 1:(12-16); the temperature treatment process is as follows: turn on the heating steam coil of the temperature control device 201, use steam to heat from 50 ℃ to 95 ℃ at a heating rate of 12-18 ℃ / min, and then maintain at 95 ℃ for 2-5 minutes; then turn off the heating steam coil, turn on the cooling coil, use cooling water to cool down, and similarly cool from 95 ℃ to 50 ℃ at a cooling rate of 12-18 ℃ / min, and maintain at 50 ℃ for 2-5 minutes;

[0054] In mixing chamber 2, the second stirrer 202 stirs at a speed of 40-60 rpm for 20-40 minutes, adjusting the stirring direction after every 2-10 minutes;

[0055] Step 3: Forming dough. In the dough forming chamber 3, two dough forming rollers 302 with opposite rotation directions roll the dough from step 2 into dough blanks, which then fall into the drying chamber 4.

[0056] Step 4: Drying the dough. In the drying chamber 4, open the vacuum tube valve 402 to generate a vacuum of -0.1 MPa. The dough from step 3 is dried and cut into strips by the drying roller 401. The strips fall into the powder making chamber 5 through the second feeder 501.

[0057] In step four, the temperature of the dry blank is between 80 and 90°C; the rotation speed of the dry blank roller 401 in the dry blank chamber 4 is between 5 and 20 revolutions per minute.

[0058] Step 5: Flourizing. In the flour milling chamber 5, the dough strips from step 4 are pulverized into wheat flour using a pulverizer 503.

[0059] In step five, the milling temperature is between 30 and 50°C, and the milling speed is between 3000 and 5000 rpm, ultimately producing wheat flour with a resistant starch content of 28.45% to 32.25%.

[0060] Example 3

[0061] This embodiment provides a specific processing method for increasing the resistant starch content in wheat flour, including the following steps:

[0062] Step 1: Mixing. First, open the bottom layer nozzles 105-1 (egg white protein powder) and 105-2 (egg oleic acid). Before adding wheat flour, spray in a certain amount of edible oleic acid and egg white protein powder to ensure that there are also edible oleic acid and egg white protein powder at the bottom layer of wheat flour. Then, put a certain amount of wheat flour into the powder hopper 104-1 and start the first feeder 104-4 of the first layer to feed the wheat flour into the layer mixing device 1. Then, open the first layer nozzles 105-1 (egg white protein powder) and 105-2 (egg oleic acid) to spray in a certain amount of edible oleic acid to suspend the wheat flour. The egg white protein powder is then added. The above steps are repeated, and the first feeder 104-4, the edible egg white protein powder nozzle 105-1, and the edible oleic acid nozzle 105-2 of each layer are opened in sequence. Wheat flour, egg white protein powder, and oleic acid are added to the layer mixing device 1 at a mass ratio of 1:0.1:0.05. Then, the heating device 103 is turned on to heat the temperature of the layer mixing device 1 to 40°C. The mixture is left to stand for 30 minutes to allow the oleic acid to fully penetrate into the wheat flour and egg white protein powder. The first stirrer 102 is then started and stirred at a speed of 20 rpm for 30 minutes to fully mix the wheat flour, egg white protein powder, and oleic acid to obtain a mixture.

[0063] Step 2: Stirring. In the stirring chamber 2, turn on the heating steam coil in the temperature control device 201 to heat the temperature of the stirring chamber 2 to 50°C. Maintain this temperature for 2 minutes, then turn off the heating steam coil. Open the first feeding valve 6 to allow the mixture to enter the stirring chamber 2. Turn on the water nozzle 203 and add water to the stirring chamber 2 at a mass ratio of 1:15 for wheat flour. Start the second stirrer 202 and stir at a speed of 50 rpm. Adjust the stirring direction every 5 minutes. Simultaneously, start the temperature control device 201 to treat the temperature of the mixture. First, turn on the heating steam coil in the temperature control device 201 and heat from 50°C to 95°C at a heating rate of 15°C / min. Maintain this temperature at 95°C for 5 minutes. Then, turn off the heating steam coil and turn on the cooling coil. Cool from 95°C to 50°C at a cooling rate of 15°C / min and maintain this temperature at 50°C for 5 minutes.

[0064] Step 3: Dough forming. Open the second feeding valve 7 and place the dough in the dough forming chamber 3. In the dough forming chamber 3, use the first spacing adjustment device 303 to adjust the spacing between the two dough forming rollers 301 to a suitable position, then start the dough forming rollers 301 so that the two rollers run in opposite directions, driving the dough to be squeezed from the roller gap into the dry dough chamber 4.

[0065] Step 4: Drying the blank. Open the vacuum pipe valve 402 connected to the water jet vacuum pump to generate a vacuum of -0.1 MPa in the drying chamber 4. Use the second spacing adjustment device 403 to adjust the two drying rollers 401 to a suitable spacing. Start the drying rollers 401. The drying rollers 401 are heated by the internal electric heating rods 401-7 to 85°C. The drying rollers 401 cut the blank into strips 1 cm wide and 3 mm thick at a speed of 15 rpm. The strips fall into the powder making chamber 5 through the second feeder 501.

[0066] Step 5: Flour Milling. In the flour milling chamber 5, start the pulverizer 503 and control the temperature of the pulverizer 503 at 50℃. The pulverizer 503 will pulverize the dough strips from Step 4 into wheat flour. The pulverizer 503 will rotate at 5000 rpm to produce wheat flour with a resistant starch content of 31.15%.

[0067] Example 4

[0068] This embodiment provides a specific processing method for increasing the resistant starch content in wheat flour. The only difference between this embodiment and Embodiment 3 is that:

[0069] In step one, the mass ratio of wheat flour, egg white protein powder, and oleic acid is 1:0.08:0.05; the mixing temperature in step one is 45 ℃.

[0070] In step two, the mass ratio of wheat flour to water is 1:13. The temperature treatment in step two is as follows: heat from 50 ℃ to 95 ℃ at a heating rate of 17 ℃ / min, hold at 95 ℃ for 5 minutes, and then cool from 95 ℃ to 50 ℃ at a cooling rate of 17 ℃ / min, and hold at 50 ℃ for 5 minutes.

[0071] In step four, the temperature of the dry blank roller 401 is 80℃, and the rotation speed of the dry blank roller 401 is 20 rpm.

[0072] In step five, the temperature of the pulverizer 503 is controlled at 50 ℃, and the rotation speed of the pulverizer 503 is 4500 rpm.

[0073] The final product obtained in this embodiment is wheat flour with a resistant starch content of 30.55%.

[0074] Comparative Example 1

[0075] This comparative example uses the same raw material ratio and addition amount as in Example 3, without the equipment treatment of Example 1, and directly adds the raw materials to the dough mixer for mixing. The dough is then cut into strips 2cm wide and 3mm thick, placed in a vacuum oven at 70℃ for drying, and the resistant starch content is then tested to be 13.35%.

[0076] Comparative Example 2

[0077] This comparative example uses the same raw material ratio and addition amount as in Example 3, but without adding egg white protein powder. Everything else is the same as in Example 3. The product is obtained after processing with the equipment of Example 1. The resistant starch content in the product is 24.25%.

[0078] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A processing device for increasing the resistant starch content in wheat flour, characterized in that: The processing equipment thoroughly mixes egg white protein powder, oleic acid and wheat flour. The processing equipment includes a layer-by-layer mixing device (1), a stirring chamber (2), a blanking chamber (3), a drying chamber (4) and a flour milling chamber (5) arranged from top to bottom. The layer-by-layer mixing device (1) includes a tank (101), a first stirrer (102) is provided in the tank (101), a heating device (103) is provided on the outer wall of the tank (101), a feed pipe (104) is provided on the left side of the outside of the tank (101), a powder hopper (104-1) is opened at the top of the feed pipe (104), a plurality of inclined valve plates (104-2) are arranged at intervals on the feed pipe (104), and a valve plate (104-2) is provided above each valve plate (104-2) on the feed pipe (104) and is connected to the tank (101) at a position above the valve plate (104-2). 01) A connected discharge port (104-3), each of the discharge ports (104-3) is provided with a first feeder (104-4), and multiple nozzle groups are arranged from top to bottom on the right side wall of the tank (101). Each nozzle group includes an edible egg white protein powder nozzle (105-1) and an edible oleic acid nozzle (105-2). Each nozzle group corresponds one-to-one with the discharge port (104-3). The edible egg white protein powder nozzle (105-1) and the edible oleic acid nozzle (105-2) are arranged at intervals. A pressure relief port (106) is provided at the top of the tank (101). A first discharge valve (6) is provided between the mixing chamber (2) and the layer-by-layer mixing device (1). A temperature control device (201) is provided at the top and bottom of the mixing chamber (2). A second stirrer (202) and a water nozzle (203) are provided inside the mixing chamber (2). The second stirrer (202) is arranged horizontally, and the water nozzle (203) is located above the second stirrer (202). A second discharge valve (7) is provided between the blanking chamber (3) and the stirring chamber (2). A conical discharge port (301) is provided in the stirring chamber (2). Two blanking rollers (302) with opposite rotation directions are provided in the conical discharge port (301). The drying chamber (4) adopts a funnel-shaped structure. Inside the drying chamber (4) are two drying rollers (401) that can cut the dough into strips. A vacuum tube valve (402) is provided on each of the two inner walls of the drying chamber (4). The powder making chamber (5) is provided with a second feeder (501) at the top and a powder outlet (502) on the bottom right side. A pulverizer (503) is provided below the second feeder (501).

2. The processing equipment for increasing the resistant starch content in wheat flour according to claim 1, characterized in that: The first stirrer (102) includes a stirring shaft (102-1), which is located in the tank (101). The top of the stirring shaft (102-1) is connected to the output end of a motor (102-2), which is fixed to the top of the tank (101). Stirring blades (102-3) are provided on the stirring shaft (102-1).

3. The processing equipment for increasing the resistant starch content in wheat flour according to claim 2, characterized in that: The stirring blades (102-3) are fixed in four layers at different heights on the stirring shaft (102-1).

4. The processing equipment for increasing the resistant starch content in wheat flour according to claim 1, characterized in that: The number of valve slides (104-2) is 7, and the number of discharge ports (104-3) and nozzle groups is 7 each.

5. The processing equipment for increasing the resistant starch content in wheat flour according to claim 1, characterized in that: The heating device (103) is configured as a coil-type heating steam pipe, and the temperature control device (201) includes a coil-type heating steam pipe and a cooling water pipe.

6. The processing equipment for increasing the resistant starch content in wheat flour according to claim 1, characterized in that: The dry blank roller (401) includes a transmission frame (401-1), one end of which is fixed to a transmission shaft (401-2) and the other end is fixed to the outer ring (401-3) of the roller. The outer ring (401-3) of the roller is provided with chopping teeth (401-4). The transmission shaft (401-2) is also connected to a support frame (401-5). The support frame (401-5) is connected to the inner ring (401-6) of the roller. Multiple electric heating rods (401-7) for heating the dry blank roller (401) are fixedly installed on the outer side of the inner ring (401-6).

7. The processing equipment for increasing the resistant starch content in wheat flour according to claim 1, characterized in that: The blanking chamber (3) is also provided with a first spacing adjustment device (303) for controlling the spacing between the two blanking rollers (302); the blank drying chamber (4) is also provided with a second spacing adjustment device (403) for controlling the spacing between the two blank drying rollers (401).

8. A processing method for increasing the resistant starch content in wheat flour, using the processing equipment for increasing the resistant starch content in wheat flour as described in any one of claims 1 to 7, characterized in that, Includes the following steps: Step 1: Mixing. Place wheat flour into the powder hopper (104-1), and then start the first feeder (104-4), the edible egg white protein powder nozzle (105-1), and the edible oleic acid nozzle (105-2) of each layer from top to bottom to add wheat flour, egg white protein powder, and oleic acid into the layer-by-layer mixing device (1). Turn on the heating device (103) to heat the mixture, and start the first stirrer (102) to stir and mix the raw materials. After obtaining the mixture, it falls into the mixing chamber (2). Step 2: Stirring. In the stirring chamber (2), the second stirrer (202) is started to continue stirring the mixture. While stirring, the temperature control device (201) is used to treat the temperature of the mixture and spray pure water in, and finally the dough is formed and falls into the dough-making chamber (3). Step 3: Forming dough. In the dough forming chamber (3), two dough forming rollers (302) with opposite rotation directions roll the dough into dough blanks, which fall into the drying chamber (4). Step 4: Drying the blank. In the drying chamber (4), the vacuum tube valve (402) is opened to generate a vacuum of -0.1MPa. The blank is dried by the drying roller (401) and cut into strips. The strips fall into the powder making chamber (5) through the second feeder (501). Step 5: Flour making. In the flour making chamber (5), the pulverizer (503) pulverizes the dough strips into wheat flour.

9. The processing method for increasing the resistant starch content in wheat flour according to claim 8, characterized in that: In step one, the mass ratio of wheat flour, egg white protein powder, and oleic acid added is 1:(0.1-0.05):(0.05-0.01).

10. A processing method for increasing the resistant starch content in wheat flour according to claim 8, characterized in that: The mixing temperature in step one is between 40 and 50 ℃; The temperature processing in step two is as follows: the heating steam coil of the temperature control device (201) is turned on, and steam is used for heating from 50°C to 95°C at a heating rate of 12-18°C / min, and then the temperature is maintained at 95°C for 2-5 minutes; then the heating steam coil is turned off, the cooling coil is turned on, and cooling water is used for cooling, and the temperature is also cooled from 95°C to 50°C at a cooling rate of 12-18°C / min, and then the temperature is maintained at 50°C for 2-5 minutes; In step four, the temperature of the dry blank is between 80 and 90°C. The powdering temperature in step five is between 30 and 50°C. The first stirrer (102) stirs in the layer-by-layer mixing device (1) at a speed of 10-30 rpm for 10-30 minutes; In the mixing chamber (2), the second stirrer (202) stirs at a speed of 40 to 60 rpm for 20 to 40 minutes, wherein the stirring direction is adjusted after every 2 to 10 minutes of stirring; The rotational speed of the dry blank roller (401) in the dry blank chamber (4) is 5 to 20 revolutions per minute.

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