A raw grain treatment method for effectively preventing the reversion of wheat flour and its flour products
By using ozone water and vibrating water treatment methods, combined with heating and rapid cooling processes, the discoloration of wheat flour and its products is effectively suppressed, solving the problem of wheat flour discoloration, extending shelf life, and meeting food safety standards.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HENAN UNIVERSITY OF TECHNOLOGY
- Filing Date
- 2024-02-27
- Publication Date
- 2026-05-29
AI Technical Summary
Wheat flour and its products are prone to discoloration during processing, storage and sales. Existing technologies are unable to effectively inhibit polyphenol oxidase (PPO) activity, resulting in darker product colors and affecting market acceptance.
The treatment method, which combines ozone water and vibrating water, includes heating treatment, quenching treatment and wheat rinsing treatment. By using ozone water solution and ozone gas to penetrate and inactivate PPO in wheat grains, and combining it with vibrating water to increase the water penetration and diffusion rate, PPO activity is significantly inhibited.
It significantly inhibits the discoloration of wheat flour and its products, extends product shelf life, meets food safety requirements, and reduces production costs.
Abstract
Description
Technical Field
[0001] This invention relates to the technical field of grain and food processing, and in particular to a method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products. Background Technology
[0002] The discoloration of wheat flour and its products has long been a major concern for wheat flour milling and food processing enterprises. This discoloration is primarily caused by polyphenol oxidase (PPO), an enzyme naturally present in wheat grains, catalyzing a redox reaction in endogenous phenolic substances to produce ketones. These ketones eventually polymerize, forming brown or black deposits, resulting in a darker color in wheat flour and its products. Studies have shown that although the PPO content in wheat grains is relatively low, it can explain 50% to 70% of the discoloration that occurs during the processing, storage, and transportation of wheat flour and its products.
[0003] In traditional standards for evaluating the quality of flour products, color is one of the important indicators for measuring their processing quality. However, the frequent occurrence of discoloration during the processing, storage, sale, and consumption of wheat flour and its products significantly reduces the product's acceptability.
[0004] To meet market demands and address the technological needs of industry enterprises, research has focused on using various technologies to inhibit PPO activity in wheat grains or reduce the PPO content in wheat flour and its products. However, the problem of discoloration in wheat flour and its products has been a persistent challenge for the industry, constrained by factors such as the physicochemical properties of wheat grains themselves, the inherent limitations of the developed technologies, production costs, and environmental safety. Among these constraints, the physicochemical properties of wheat grains are paramount. This is because most PPO in wheat grains is distributed in the bran and aleurone layer (inner nucellus and outer endosperm), with the aleurone layer being the closest to the wheat endosperm. The wheat milling process, simply put, involves separating the bran and endosperm and then grinding the endosperm into flour. However, during the separation of the bran and endosperm, bran breakage and aleurone layer contamination with wheat flour are inevitable. This leads to a sharp increase in the PPO content in wheat flour products, resulting in severe discoloration of wheat flour and its products. Another crucial issue is that the permeability of the wheat bran is relatively poor under normal conditions, especially the nucellus layer, which is impermeable to water at room temperature. Therefore, it is difficult for current technologies to effectively inhibit the activity of PPO in wheat grains. Summary of the Invention
[0005] To address the aforementioned technical problems, this invention provides a method for treating raw grains to effectively prevent the recoloring of wheat flour and its products. This method combines ozone water and vibrating water to moisten the wheat. Without altering existing wheat processing techniques, it not only significantly inhibits the activity of PPO in wheat flour and effectively prevents the recoloring of wheat flour and its products, but also greatly shortens the wheat moistening time, significantly reduces the microbial activity in wheat flour and its food products, and extends the shelf life of the products.
[0006] The objective of this invention is achieved through the following technical solution:
[0007] This invention provides a method for effectively preventing the discoloration of wheat flour and its products, comprising the following steps:
[0008] S1: After removing impurities from the wheat, place it above a 0℃ ozone aqueous solution for heat treatment;
[0009] S2: Remove the wheat and cool it rapidly in an ice water bath, then remove the wheat and transfer it to a sealed container while simultaneously introducing ozone gas.
[0010] S3: Take out the wheat and shake it to apply water, then put it into the warehouse to moisten it and let it stand.
[0011] S4: After the moisture content meets the requirements, grind the powder, weigh and package it.
[0012] This invention uses ozone water to inhibit polyphenol oxidase activity. However, most of the polyphenol oxidase in wheat grains is distributed in the cortex and aleurone layer (inner side of the nucellus and outer side of the endosperm). Under normal conditions, the permeability of the wheat cortex is poor, making it difficult to effectively inhibit PPO activity in wheat grains using only conventional techniques.
[0013] The solubility of ozone in aqueous solution decreases with increasing temperature, and higher temperatures also promote the decomposition of ozone into oxygen. Since the solubility of oxygen in water is much lower than that of ozone, heating an ozone solution at 0°C results in the volatilization of ozone, oxygen, and water molecules simultaneously. Ozone has strong oxidizing properties and can oxidize and decompose PPO in the wheat bran, deactivating it. Although oxygen has lower oxidizing power than ozone, its lower density and faster migration speed allow it to work synergistically with water molecules to increase penetration into the wheat interior. A certain degree of microporous expansion provides more channels for the volatilized ozone gas, promoting ozone migration and thus improving the ozone inactivation effect on the wheat interior. Furthermore, heat treatment can soften the wheat bran with water molecules, increasing its toughness, reducing the soaking time, facilitating peeling and grinding, making the bran less prone to breakage, and resulting in a clearer physicochemical separation between the bran and endosperm.
[0014] Next, the wheat was removed and immediately quenched in an ice-water bath, which fixed the microporous structure and further increased the toughness of the epidermis. Then, ozone gas at a certain pressure was introduced, which effectively shortened the time for ozone to penetrate into the wheat kernel and effectively deactivated the PPO inside the wheat. Finally, combined with vibration-watering and wheat-moistening treatment, the rate of water penetration and diffusion in the wheat kernel was significantly increased, and the effect of ozone on PPO was significantly enhanced.
[0015] Preferably, in S1, the heating treatment is to heat to 25-35°C, maintain for 20-30 minutes, and then turn the wheat over and maintain for another 20-30 minutes.
[0016] Preferably, in S1, the concentration of the ozone aqueous solution is 60–100 mg / L.
[0017] Preferably, in S2, the pressure inside the sealed container is maintained at 0.2–0.4 MPa during the ozone introduction process.
[0018] Preferably, in S2, the wheat is treated in a sealed container for 2 to 4 hours.
[0019] Preferably, in S2, the temperature of the ice-water bath is 0–3°C.
[0020] As a preferred option, in S2, the wheat is treated in an ice-water bath for 5 to 10 minutes.
[0021] Preferably, in step S3, wheat is taken out and subjected to vibration-induced water treatment in an ozone aqueous solution with a concentration of 10–30 mg / L.
[0022] Preferably, in S3, the vibration frequency of the vibratory water treatment is 10-110Hz, and the residence time of wheat in the vibratory water treatment device is 40-240s.
[0023] Preferably, in step S3, the soaking time for the wheat is 3 to 6 hours.
[0024] As a preferred embodiment, in S3, the ozone water for vibrating water can be prepared by the following method: the gas generated by the ozone generator is passed into a container containing wheat water to prepare ozone water with a concentration of 10-30 mg / L. The residual ozone gas is dried and purified through a pipeline and then recycled back into the ozone generator. This not only avoids safety hazards in the production environment but also effectively improves the production efficiency of the ozone generator.
[0025] Compared with the prior art, the present invention has the following beneficial effects:
[0026] (1) The ozone water vibration water-moistening treatment is adopted. The selected substances meet the requirements of food safety laws and regulations, are non-toxic, harmless, residue-free, and are abundant and inexpensive.
[0027] (2) Through processes such as heating treatment, rapid cooling treatment and wheat moistening treatment, the ozone inactivation effect inside wheat is effectively improved, and the inhibition effect on the color return of wheat flour and its flour products is significantly enhanced. Detailed Implementation
[0028] The technical solution of the present invention is illustrated below with specific embodiments, but the scope of protection of the present invention is not limited thereto:
[0029] An effective method for preventing the discoloration of wheat flour and its products includes the following steps:
[0030] S1: After cleaning and removing impurities from wheat through conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, place it above a container containing an ozone solution at 0°C and a concentration of 60-100 mg / L, ensuring that the wheat completely covers the container opening. Then heat the container to a solution temperature of 25-35°C and maintain it for 20-30 minutes. Next, turn the wheat over and ensure that it completely covers the container opening, and continue to maintain it at this temperature for another 20-30 minutes.
[0031] S2: After removing the wheat, immerse it in an ice-water bath at 0-3℃ for 5-10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, introduce ozone gas to keep the pressure inside the sealed container at 0.2-0.4 MPa. The treatment time is 2-4 hours.
[0032] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone aqueous solution with a concentration of 10-30 mg / L. The vibration frequency is 10-110 Hz and the wheat stays in the vibration water treatment device for 40-240 seconds. Then put it into the warehouse to moisten and let it stand for 3-6 hours.
[0033] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0034] Example 1
[0035] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0036] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0037] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0038] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0039] Example 2
[0040] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 80mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 30℃ and maintained for 20 minutes. The wheat is then turned over and made to completely cover the container opening, and the solution is maintained at that temperature for another 20 minutes.
[0041] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.4MPa. The treatment time is 3 hours.
[0042] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 30 mg / L. The vibration frequency is 80 Hz and the wheat stays in the vibration water treatment device for 50 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0043] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0044] Example 3
[0045] S1: After cleaning and removing impurities from wheat through conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, place it above a container containing an ozone solution at 0℃ and a concentration of 100mg / L, ensuring that the wheat completely covers the container opening. Then heat the container to a solution temperature of 25℃ and maintain it for 30 minutes. Next, turn the wheat over and ensure that it completely covers the container opening, and continue to maintain it at that temperature for another 30 minutes.
[0046] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, introduce ozone gas to keep the pressure inside the sealed container at 0.2MPa. The treatment time is 3 hours.
[0047] S3: Take the wheat out of the sealed container and perform vibration water treatment in an ozone aqueous solution with a concentration of 20 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 110 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0048] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0049] Example 4
[0050] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0051] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.2MPa. The treatment time is 2 hours.
[0052] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0053] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0054] Example 5
[0055] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0056] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0057] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 10 mg / L. The vibration frequency is 30 Hz and the wheat stays in the vibration water treatment device for 150 seconds. Then put it into the warehouse to moisten and let it stand for 6 hours.
[0058] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0059] Comparative Example 1
[0060] The difference from Example 1 is that conventional vibration water application is used.
[0061] S1: After the wheat is cleaned and impurities are removed by conventional techniques such as winnowing, sieving, destoning, fine selection and threshing, it is subjected to vibration water treatment in an ozone aqueous solution with a concentration of 15mg / L. The vibration frequency is 50Hz and the wheat stays in the vibration water treatment equipment for 100s. Then it is put into the warehouse to moisten and stand for 12h.
[0062] S2: After the wheat reaches the required moisture content in the 1-hull mill, it is milled, weighed, and packaged.
[0063] Comparative Example 2
[0064] The difference from Example 1 is that water heating is used instead of ozone aqueous solution heating.
[0065] S1: After cleaning and removing impurities from wheat through conventional techniques such as winnowing, sieving, destoning, selection, and threshing, place it above a container containing deionized water at 5°C, ensuring that the wheat completely covers the container opening. Heat the container to a solution temperature of 35°C and maintain it for 25 minutes. Then turn the wheat over and ensure that it completely covers the container opening, and continue to maintain it at that temperature for another 25 minutes.
[0066] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0067] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0068] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0069] Comparative Example 3
[0070] The difference from Example 1 is that the concentration of the ozone aqueous solution heated is too low.
[0071] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 30mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0072] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0073] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0074] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0075] Comparative Example 4
[0076] The difference from Example 1 is that the ozone aqueous solution before the heat treatment was at room temperature and the treatment time was shorter.
[0077] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at a temperature of 20°C and a concentration of 60 mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35°C and maintained for 15 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 15 minutes.
[0078] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0079] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0080] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0081] Comparative Example 5
[0082] The difference from Example 1 is that the surface was not flipped during the heat treatment process.
[0083] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destone removal, fine selection, and threshing, the wheat is placed above a container containing an ozone solution at a temperature of 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes.
[0084] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it down. Then remove the wheat and transfer it to a sealed container at room temperature. At the same time, ozone gas is introduced to keep the pressure inside the sealed container at 0.3MPa. The treatment time is 4 hours.
[0085] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0086] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0087] Comparative Example 6
[0088] The difference from Example 1 is that it was not subjected to a rapid cooling in an ice water bath.
[0089] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0090] S2: After removing the wheat, transfer it to a sealed container at room temperature, and simultaneously introduce ozone gas to maintain the pressure inside the sealed container at 0.3 MPa for 4 hours.
[0091] S3: Take the wheat out of the sealed container and treat it with vibration in an ozone solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz and the wheat stays in the vibration water treatment device for 100 seconds. Then put it into the warehouse to moisten and let it stand for 5 hours.
[0092] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0093] Comparative Example 7
[0094] The difference from Example 1 is that it was not treated with ozone gas.
[0095] S1: After cleaning and removing impurities by conventional techniques such as winnowing, sieving, destoning, fine selection, and threshing, wheat is placed above a container containing an ozone solution at 0℃ and a concentration of 60mg / L, ensuring that the wheat completely covers the container opening. The container is then heated to a solution temperature of 35℃ and maintained for 25 minutes. The wheat is then turned over and ensured to completely cover the container opening, and the solution is maintained at that temperature for another 25 minutes.
[0096] S2: After removing the wheat, immerse it in a 0℃ ice water bath for 10 minutes to cool it rapidly;
[0097] S3: Take out the wheat and bring it back to room temperature. Then, perform vibration water treatment in an ozone aqueous solution with a concentration of 15 mg / L. The vibration frequency is 50 Hz. The wheat stays in the vibration water treatment device for 100 seconds. Then, put it into the warehouse to moisten the wheat and let it stand for 5 hours.
[0098] S4: After the wheat reaches the moisture requirement of the 1-hull mill, it is milled, weighed, and packaged.
[0099] The wheat flour obtained in Examples 1-5 and Comparative Examples 1-7 was used to prepare dough. The dough was prepared according to the mass ratio of wheat flour, water and salt of 300g:180g:2g. The whiteness of the dough was then tested using a whiteness meter. The results are shown in Table 1.
[0100] Table 1
[0101] Whiteness Example 1 81.5 Example 2 82.1 Example 3 81.8 Example 4 80.4 Example 5 81.2 Comparative Example 1 70.3 Comparative Example 2 72.6 Comparative Example 3 77.6 Comparative Example 4 77.2 Comparative Example 5 78.8 Comparative Example 6 74.9 Comparative Example 7 75.7
[0102] As shown in Table 1, this invention, through processes such as heating treatment, rapid cooling treatment, and wheat moistening treatment, combined with ozone aqueous solution and ozone gas treatment, effectively improves the ozone inactivation effect on the inside of wheat and significantly enhances the inhibition effect on the discoloration of wheat flour and its flour products. The whiteness of the dough obtained from wheat flour in Examples 1-5 is all above 80. Moreover, the selected ozone treatment complies with food safety laws and regulations, is non-toxic, harmless, residue-free, and has abundant resources and low cost, meeting the needs of domestic wheat and flour product processing enterprises.
[0103] In contrast, the conventional vibrating water-moistening wheat process used in Comparative Example 1 resulted in a significant decrease in the whiteness of the flour products. This is because the permeability of the wheat bran is relatively poor under normal conditions, and most of the PPO in wheat grains is distributed in the bran and aleurone layer (inner nucellus and outer endosperm). Conventional techniques cannot effectively inhibit the activity of PPO inside wheat, inevitably leading to a higher PPO content after wheat milling, which in turn causes more severe discoloration.
[0104] Comparative Examples 2-5 demonstrate that parameter control during the heat treatment process affects the PPO activity within wheat flour, thereby influencing the whiteness of the flour products. Specifically, while conventional water heating treatment can also volatilize some oxygen and water molecules, the solubility of oxygen in water is limited. Ozone solutions at low temperatures have higher solubility than those at room temperature, and ozone has higher solubility than oxygen. As the temperature increases, the amount of gas volatilized from the ozone solution within the concentration range specified in this invention is greater, providing more channels. Furthermore, the ozone gas contained within can better inhibit the PPO activity in the wheat bran and some internal parts, and can also improve the processing efficiency of subsequent processing steps.
[0105] Comparative Examples 6-7 show that removing wheat and immediately quenching it in an ice-water bath can fix the microporous structure and further increase the toughness of the epidermis. Then, by introducing ozone gas under limited pressure and time conditions, the time for ozone to penetrate into the wheat grain can be effectively shortened, and the PPO inside the wheat can be effectively deactivated, thereby improving the whiteness of the flour products.
[0106] The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made using the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.
Claims
1. A method for treating raw grains to effectively prevent discoloration of wheat flour and its products, characterized in that, Includes the following steps: S1: After removing impurities from the wheat, place it above an ozone solution at 0℃ with a concentration of 60~100mg / L, heat it to 25~35℃, maintain it for 20~30min, then turn the wheat over and maintain it for 20~30min. S2: Remove the wheat and cool it rapidly in an ice water bath, then remove the wheat and transfer it to a sealed container while simultaneously introducing ozone gas. S3: Take out the wheat and treat it with vibration in an ozone aqueous solution with a concentration of 10~30mg / L, and then put it into the warehouse to moisten and stand. S4: After the moisture content meets the requirements, grind the powder, weigh and package it.
2. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S1, the concentration of the ozone aqueous solution is 60 mg / L.
3. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S1, the concentration of the ozone aqueous solution is 100 mg / L.
4. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S2, the pressure inside the sealed container is maintained at 0.2~0.4MPa during the process of introducing ozone gas.
5. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S2, the wheat is processed in a sealed container for 2 to 4 hours.
6. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to any one of claims 1-5, characterized in that, In S2, the temperature of the ice-water bath is 0~3℃.
7. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to any one of claims 1-5, characterized in that, In S2, the wheat is treated in an ice-water bath for 5-10 minutes.
8. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S3, the vibration frequency of the vibratory water treatment is 10~110Hz, and the residence time of wheat in the vibratory water treatment device is 40~240s.
9. The method for treating raw grains to effectively prevent discoloration of wheat flour and its flour products according to claim 1, characterized in that, In S3, the soaking time for the wheat is 3-6 hours.