Wet forming process for germ steamed bun flour product

Abstract

The invention relates to steamed bun and flour food, and discloses a germ steamed bun and flour food forming process, which comprises soaked and softened cereals such as wheat kernels and the like, and also comprises a screw rod extrusion grinder, because the cereals such as the wheat kernels are soaked and softened and are extruded, ground and extruded by the screw rod extrusion grinder under water wetting, the steamed bun or flour product is fine and smooth, and the taste of the steamed bun or flour product is improved. The best taste can be achieved, and almost zero damage of nutrient elements of the germs can be achieved.

Description

Technical Field

[0001] The invention relates to a flour product, in particular to a steamed bread and a flour product which retain nearly 100% of germ nutrition.

[0002] 1. Back view technique

[0003] The flour used to make noodle products is made by the blades of a flour mill rotating at high speed inside the mill, repeatedly impacting and crushing the grains and completing the sorting of particles. However, when the grains are impacted by the high-speed crushing blades inside, an instantaneous high temperature of about 200°C will be generated. This high-temperature aerobic environment will cause varying degrees of nutritional damage to the flour, especially the germ, which is the most nutritious. Moreover, when this flour is stored, because it lacks the safest protection of the seed coat, it will be oxidized by air and infected by bacteria, and some of the nutrients will be destroyed and lost. Moreover, when the flour is ground into flour and separated from the bran, most of the germ will be taken out of the flour along with the bran, which greatly reduces the nutritional value of the flour. (The traditional process of making noodle products is: wheat → flour → add water to make noodles → noodle products) (II) Summary of the invention

[0004] In order to overcome the shortcomings of the existing wheat and other grains being destroyed by the high temperature aerobic environment when they are ground into flour, the flour being infected by bacteria, oxidized, and losing nutrients when stored for a long time, and the nutrients of the germ cannot be fully utilized. The purpose of the present invention is to produce a germ steamed bread and noodle product. The germ steamed bread and noodle product can not only retain almost 100% of the nutrients of the germ of wheat and other grains, but also have a very delicate and smooth taste. (The process of making noodle food is: wheat → wheat kernel with germ → flour with moisture → noodle food)

[0005] (III) Technical solution

[0006] The wet forming process of germ steamed bread and noodle products of the present invention includes grains such as wheat kernels containing germs, and also includes a wet forming process of germ steamed bread and noodle products. Among them, the germ steamed bread and noodles include all the nutritional components of grains such as wheat germs with part of the outer shell removed (it is also possible not to remove the outer shell, but the taste will be rough). Among them, the wet forming process of germ steamed bread and noodles is to first screen the wheat and other grains to remove impurities, and then put the wheat with impurities removed into a wheat peeling machine, remove the outer shell of the wheat, and peel it into wheat kernels, and then soak the wheat kernels in clean water for about 1.5 hours, and then put the soaked and softened wheat kernels into an extrusion grinder or a stone mill for extrusion grinding, and then extrude (when making steamed bread or leavened food, the leavening agent can be added when the soaking of wheat kernels and other grains is almost finished, or during extrusion grinding, or after the noodles are extruded) to make various steamed bread and noodle products. Description of the drawings:

[0007] Figure 1 , Figure 2It is a flow chart of the present invention.

[0008] Beneficial Effects

[0009] Since the wheat kernels and other grains that have been husked and the germs are retained are soaked and softened, ground into flour with moisture in the grinder, and then processed into steamed bread flour products, all of these are done under the protection of water. This allows the entire flour forming process to be formed in a low-temperature, low-oxygen environment. (When the husks of wheat and other grains are destroyed, the longer the time and the higher the temperature, the more nutrients in the seeds will be lost due to air oxidation and bacterial infection.) Therefore, the various unsaturated fatty acids and active enzymes in the germs of wheat and other grains that are easily oxidized by air can be well retained in the flour. Specific implementation method:

[0010] The following examples are used to illustrate the present invention but are not intended to limit the scope of protection of the present invention.

[0011] The wet forming process of a germ steamed bread noodle product of the present invention comprises soaking and softening wheat kernels, cereals, etc. containing germ, and an extrusion grinder. According to the diagram, wheat and other cereals are first screened to remove impurities therein, and then the clean wheat is put into a huller to remove the outer shells of wheat and other cereals, retaining the wheat kernels with all the germs, and then the wheat kernels are soaked in clean water for about 1.5 hours to soften them, and then the softened wheat kernels and other cereals are added to the extrusion grinder, ground, and extruded. It directly becomes noodles with moisture, and then various noodle products are directly processed from the noodles with moisture instead of flour. Steamed bread or leavened noodle foods can be made according to Figure 2 Add leavening agent at any of <1>, <2> and <3>, and then process it into leavened steamed buns or leavened food.

Claims

1. A germ steamed bread, comprising flour and flour products soaked in water, and also comprising germ and wheat kernels with part of the husk removed (the grains may also be with the husk, but the flour products made from it will have a rough texture).

2. A wet forming process for germ steamed bread noodle products, comprising soaking and softening wheat kernel grains, etc., and also comprising an extrusion grinder.

3. The germ steamed bread and flour products according to claim 1, characterized in that The steamed bread and flour products are made by directly processing wheat kernels with germs retained as raw materials.

4. The wet forming process of the germ steamed bread noodle product according to claim 2, characterized in that The noodle making process involves squeezing and grinding the noodles at one time in a wet environment.

5. The wet forming process of the germ steamed bread noodle product according to claim 2, characterized in that The whole process is carried out in a wet environment (if there is less water in the process, water can be added in an appropriate amount, and leavening agents can be added to leavened foods or steamed buns). Due to the protection of water, the noodle-making process is a low-temperature and low-oxygen flour-grinding process isolated from the air.

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