A process for improving the color stability of flour

Abstract

The application discloses a process method for improving color stability of flour, and belongs to the technical field of flour processing, and comprises the following steps: S1, collecting historical temperature data of the environment; S2, taking the minimum and maximum historical temperature data, and filling blank values based on one Celsius degree; S3, setting a first control strategy; S4, collecting historical humidity data; S5, calculating the moisture absorption rate of the flour; S6, collecting historical humidity data; S7, estimating the historical humidity data of the flour; S8, taking the minimum and maximum historical humidity data, and filling blank values based on one relative humidity; S9, setting a second control strategy; and S10, heating, refrigerating or humidifying based on the first control strategy and the second control strategy. The application improves the color stability of the flour by keeping the external environment, does not need to add any additive into the flour, and maximally keeps the self taste of the flour.

Description

Technical Field

[0001] This invention belongs to the field of flour processing technology, and specifically relates to a process method for improving the color stability of flour. Background Technology

[0002] Flour is a powdery substance made from wheat. Its color is generally the basis for consumers to judge its freshness and quality, so improving the color stability of flour is particularly important.

[0003] Chinese Patent No. 202011336296.6 discloses a processing technology for improving the color stability of flour products, including the following steps: Weigh an appropriate amount of fresh guava, wash it clean, cut it into pieces, pulp it, and then crush it. Pass the pulp through a 60-80 mesh sieve and freeze-dry it to obtain guava powder. Place the guava powder in a container, add an appropriate amount of ethanol solution, and sonicate it at 50-55℃ for 40-50 minutes, followed by centrifugation for 5-10 minutes. Concentrate the obtained crude extract by rotary evaporation, then elute and purify it. Evaporate the eluted ethanol solution by rotary evaporation to dryness to obtain guava flavonoid powder. Weigh an appropriate amount of zein and add it to the ethanol solution, then add an appropriate amount of guava flavonoid powder. Sonicate it for 1-2 minutes to completely dissolve the zein, then place it in a vacuum environment for 12-15 hours, and then freeze-dry it at -55-65℃ for 40-45 hours. A zeatin-protein nanosphere composite particle was obtained. Appropriate amounts of soybean oil and emulsifier were placed in a container and stirred in a 40-45℃ water bath for 10-15 minutes. Then, an appropriate amount of tea polyphenol sodium alginate solution was added and stirred for 30-40 minutes. Next, an appropriate amount of calcium chloride solution was added and stirred for emulsification for 3-4 hours. After the reaction was complete, hexane was added and stirred for 10-15 minutes. The mixture was allowed to stand and separate into layers. The lower layer of emulsion was taken, and chitosan acetate aqueous solution was added. The mixture was magnetically stirred for 30-40 minutes, and finally centrifuged for 20-30 minutes. The resulting product was repeatedly washed with distilled water and then freeze-dried to obtain nanospheres. Wheat was cleaned, moistened, and then ground to obtain flour. The nanospheres and zeatin-protein nanosphere composite particles were added to the flour at 0.1-0.2% and 0.3-0.5% of the flour mass, respectively. The mixture was mixed evenly, packaged in bags, and the desired flour was obtained.

[0004] The inventors of this application have discovered that the above-mentioned method improves the color stability of flour by adding zein protein nanospheres and nanospheres to flour to form a barrier layer that prevents oxygen from penetrating the flour, thereby delaying the browning of the flour. Although this method can improve the color stability of flour, it involves a lot of additives, which can easily affect the original taste of the flour. Summary of the Invention

[0005] To address the problems mentioned in the background section, this invention provides a process for improving the color stability of flour. This process enhances the color stability of flour by maintaining the external environment, without adding any additives, and thus preserves the flour's inherent texture to the greatest extent possible.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a process for improving the color stability of face powder, comprising the following steps:

[0007] S1: Collect historical temperature data of the environment in which the flour will be stored;

[0008] S2: Take the lowest and highest historical temperature data from the historical temperature data of the environment where the flour is to be stored, and fill the blank values ​​between the lowest and highest historical temperature data with a base of one degree Celsius.

[0009] S3: Set the heating and cooling control strategy to achieve the optimal storage temperature for flour based on the historical temperature data after filling. This is the first control strategy.

[0010] S4: Collect historical humidity data of the current storage environment of the flour and historical humidity data of the flour itself;

[0011] S5: Calculate the moisture absorption rate of the flour based on the historical humidity data of the current storage environment and the historical humidity data of the flour itself;

[0012] S6: Collect historical humidity data of the environment in which the flour will be stored;

[0013] S7: Estimate the historical humidity data of the flour based on the historical humidity data of the flour storage environment and the flour's moisture absorption rate;

[0014] S8: Take the lowest and highest historical humidity data from the historical humidity data of flour, and fill the blank values ​​between the lowest and highest historical humidity data with a relative humidity as the reference.

[0015] S9: Set the heating and humidification control strategy to achieve the optimal humidity data for flour storage based on historical humidity data after filling. This is the second control strategy.

[0016] S10: Flour storage. Real-time collection of temperature and humidity data in the flour storage environment. If the flour humidity reaches the optimal level but the temperature in the flour storage environment does not, heating or cooling is performed according to the first control strategy. If the flour temperature reaches the optimal level but the humidity in the flour storage environment does not, heating or humidification is performed according to the second control strategy. If both the flour humidity and the temperature in the flour storage environment do not reach the optimal level, heating or humidification is performed first according to the second control strategy, and then heating or cooling is performed according to the first control strategy after the flour humidity reaches the optimal level.

[0017] Furthermore, in step S3, the first control strategy is set manually.

[0018] Furthermore, in step S3, the principle of setting the first control strategy is to reach the optimal temperature in the shortest time within the optimal temperature data of the flour.

[0019] Furthermore, in step S5, the formula for calculating the moisture absorption rate is:

[0020]

[0021] Furthermore, in step S9, the second control strategy is set manually.

[0022] Furthermore, in step S9, the principle of setting the second control strategy is to reach the optimal humidity in the shortest time within the optimal humidity data of the flour.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] This invention determines the minimum and maximum temperature data of the flour storage environment by collecting historical temperature data. It then fills in any gaps based on these data, and sets a first control strategy based on the filled historical temperature data and the optimal storage temperature data. Next, it calculates the flour's moisture absorption rate by collecting historical humidity data of the current storage environment and the flour itself. Finally, it estimates the humidity data during storage based on this data, determining the minimum and maximum humidity data for flour storage. Again, it fills in any gaps based on these data, and sets a second control strategy based on the filled historical humidity data and the optimal storage humidity data. Finally, it controls the flour's temperature and humidity based on real-time temperature and humidity data, as well as the first and second control strategies, thereby improving the flour's color stability. Compared to existing technologies, this method improves the flour's color stability by maintaining the external environment, without adding any additives, thus preserving the flour's natural texture to the greatest extent possible. Attached Figure Description

[0025] Figure 1 This is a flowchart of the process for improving the color stability of face powder according to the present invention. Detailed Implementation

[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] Please see Figure 1 The present invention provides the following technical solution: a process for improving the color stability of face powder, comprising the following steps:

[0028] S1: Collect historical temperature data of the environment in which the flour will be stored;

[0029] S2: Take the lowest and highest historical temperature data from the historical temperature data of the environment where the flour is to be stored, and fill the blank values ​​between the lowest and highest historical temperature data with a base of one degree Celsius.

[0030] For example, if the lowest historical temperature in the storage environment of flour is -5℃ and the highest historical temperature is 30℃, then after filling in the blank values ​​with one degree Celsius as the baseline, the values ​​are: -5℃, -4℃, -3℃, -2℃, -1℃, 0℃, 1℃, 2℃, 3℃, 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, 16℃, 17℃, 18℃, 19℃, 20℃, 21℃, 22℃, 23℃, 24℃, 25℃, 26℃, 27℃, 28℃, 29℃, and 30℃.

[0031] S3: The heating and cooling control strategy is set manually to achieve the optimal storage temperature for flour based on the historical temperature data after filling. This is the first control strategy. The principle of the first control strategy is to reach the optimal temperature in the shortest time within the optimal temperature data of flour.

[0032] For example: The historical temperature data of the environment where the flour is to be stored is 5℃, and the optimal temperature data for storing the flour is 25℃. The difference between the two is 20℃. This 20℃ difference is achieved by heating at a maximum heating temperature of 25℃ until the temperature of the environment where the flour is to be stored reaches 25℃.

[0033] S4: Collect historical humidity data of the current storage environment of the flour and historical humidity data of the flour itself;

[0034] S5: The moisture absorption rate of the flour is calculated based on historical humidity data of the current storage environment and historical humidity data of the flour itself. The formula for calculating the moisture absorption rate is as follows:

[0035]

[0036] S6: Collect historical humidity data of the environment in which the flour will be stored;

[0037] S7: Estimate the historical humidity data of the flour based on the historical humidity data of the flour storage environment and the flour's moisture absorption rate;

[0038] S8: Take the lowest and highest historical humidity data from the historical humidity data of flour, and fill the blank values ​​between the lowest and highest historical humidity data with a relative humidity as a reference.

[0039] Same as above;

[0040] S9: The heating and humidification control strategy is set manually to achieve the optimal humidity data for flour storage based on the historical humidity data after filling. This is the second control strategy. The principle of the second control strategy is to reach the optimal humidity in the shortest time within the optimal humidity data of the flour.

[0041] Same as above;

[0042] S10: Flour storage. Real-time collection of temperature and humidity data in the flour storage environment. If the flour humidity reaches the optimal level but the temperature in the flour storage environment does not, heating or cooling is performed according to the first control strategy. If the flour temperature reaches the optimal level but the humidity in the flour storage environment does not, heating or humidification is performed according to the second control strategy. If both the flour humidity and the temperature in the flour storage environment do not reach the optimal level, heating or humidification is performed first according to the second control strategy, and then heating or cooling is performed according to the first control strategy after the flour humidity reaches the optimal level.

[0043] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A process for improving the color stability of flour, characterized in that, Includes the following steps: S1: Collect historical temperature data of the environment in which the flour will be stored; S2: Take the lowest and highest historical temperature data from the historical temperature data of the environment where the flour is to be stored, and fill the blank values ​​between the lowest and highest historical temperature data with a base of one degree Celsius. S3: Set the heating and cooling control strategy to achieve the optimal storage temperature for flour based on the historical temperature data after filling. This is the first control strategy. The principle of setting the first control strategy is to reach the optimal temperature in the shortest time within the optimal temperature data of flour. S4: Collect historical humidity data of the current storage environment of the flour and historical humidity data of the flour itself; S5: Calculate the moisture absorption rate of the flour based on the historical humidity data of the current storage environment and the historical humidity data of the flour itself; S6: Collect historical humidity data of the environment in which the flour will be stored; S7: Estimate the historical humidity data of the flour based on the historical humidity data of the flour storage environment and the flour's moisture absorption rate; S8: Take the lowest and highest historical humidity data from the historical humidity data of flour, and fill the blank values ​​between the lowest and highest historical humidity data with a relative humidity as a reference. S9: Set the heating and humidification control strategy to achieve the optimal humidity data for flour storage based on the historical humidity data after filling. This is the second control strategy. The principle of setting the second control strategy is to reach the optimal humidity in the shortest time within the optimal humidity data of the flour. S10: Flour storage. Real-time collection of temperature and humidity data in the flour storage environment. If the flour humidity reaches the optimal level but the temperature in the flour storage environment does not, heating or cooling is performed according to the first control strategy. If the flour temperature reaches the optimal level but the humidity in the flour storage environment does not, heating or humidification is performed according to the second control strategy. If both the flour humidity and the temperature in the flour storage environment do not reach the optimal level, heating or humidification is performed first according to the second control strategy, and then heating or cooling is performed according to the first control strategy after the flour humidity reaches the optimal level.

2. The process for improving the color stability of face powder according to claim 1, characterized in that: In step S3, the first control strategy is set manually.

3. The process for improving the color stability of face powder according to claim 1, characterized in that: In step S5, the formula for calculating the moisture absorption rate is: 。 4. The process for improving the color stability of face powder according to claim 1, characterized in that: In step S9, the second control strategy is set manually.

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