Intelligent blending production process of walnut protein organic selenium nutritional flour

Abstract

The invention discloses an intelligent blending production process of walnut protein organic selenium nutritional flour, and relates to the related fields of food science and technology and processing. The ratio of walnut protein to organic selenium wheat is accurately controlled through an intelligent blending technology, optimal combination of the raw materials is achieved, the nutritional value of the flour is guaranteed, the nutritional requirements of different consumers are met, flour particles are further refined through a superfine grinding technology, the taste and applicability of the flour are improved, and the nutritional value of the flour is improved. In the whole production process, environmental conditions (such as temperature and humidity) are strictly controlled through an intelligent control system, so that the nutritional ingredients are kept to the maximum extent, and food safety is guaranteed.

Description

Technical Field

[0001] The invention relates to food technology and processing-related fields, and in particular to an intelligent blending production process for walnut protein organic selenium nutritious flour. Background Art

[0002] Nutritional value of walnuts: Walnuts are a nutrient-dense food that is rich in omega-3 fatty acids, protein, fiber, and a variety of vitamins and minerals, which have positive effects on heart health, brain function, and skin health.

[0003] Importance of organic selenium: Selenium is an important trace element that is essential to human health. It has a powerful antioxidant effect and can help maintain the immune system, prevent cardiovascular disease, fight cancer, etc.

[0004] For example, the document with publication number CN106036719A discloses a pig bone high-calcium walnut powder and a preparation method thereof. The pig bone high-calcium walnut powder of the invention is prepared by peeling and defatting walnuts to make the powder more delicate and less prone to deterioration. Selenium-rich fermented products are added to make the walnut powder rich in organic selenium and have good health care effects. The addition of fermented pig bones and snow lotus fungus increases the calcium content, protein content and immune function of the walnut powder of the invention. The addition of extracts such as astragalus, acanthopanax, dodder seed, and cordyceps further enhances the ability of the walnut powder of the invention to improve immunity and strengthen physical fitness, making it suitable for people with weak physical fitness.

[0005] However, there is still a lack of products that can integrate multiple nutrients and are easy to use on a large scale in daily diet. In addition, the existing production process fails to fully retain the nutrients in the raw materials while achieving efficient production. Therefore, it is an urgent need in the market to develop a new type of nutritious flour that can integrate the nutritional value of walnut protein and organic selenium wheat and retain the maximum nutrients through an intelligent blending production process. Summary of the invention

[0006] Therefore, in order to solve the above-mentioned shortcomings, the present invention provides a walnut protein organic selenium nutritional flour intelligent blending production process to solve the problems existing in the existing health food market such as single nutritional value, backward production process, and difficulty in meeting different health needs.

[0007] In order to achieve the above object, the present invention adopts the following technical scheme: a walnut protein organic selenium nutritious flour intelligent blending production process, comprising the following steps:

[0008] Step S1: Raw material selection: organic selenium wheat and walnut protein powder are selected as raw materials. The organic selenium wheat is selected from a strictly certified organic farm, and the walnut protein powder is selected from mature and healthy walnut fruits. Walnut varieties with good quality and no pollution are preferred to ensure the nutritional value and purity of the final product;

[0009] Step S2: pre-treating the organic selenium wheat raw material and the walnut protein powder raw material;

[0010] Step S3: intelligent blending, blending according to the formula ingredients of organic selenium wheat flour: 70% and walnut protein powder: 30%, blending at a medium speed, using efficient mixing equipment, and evenly mixing the two raw materials at a low temperature;

[0011] Step S4: micro-crushing technology, using a high-speed grinder to grind the flour into a particle size of micrometer level, and crushing the flour into a particle size of 50-100 micrometers;

[0012] Step S5: low temperature sterilization;

[0013] Step S6: quality inspection;

[0014] Step S7: packaging;

[0015] Step S8: finished product storage;

[0016] Step S9: Market distribution.

[0017] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the pretreatment process of the organic selenium wheat raw material in step S2 as mentioned above is as follows:

[0018] Step S21: Cleaning and removing impurities: Before processing, the organic selenium wheat is thoroughly cleaned to remove possible dust and impurities, and is washed with purified water maintained at 20-25°C to keep its organic properties from being contaminated;

[0019] Step S22: Drying: The washed wheat is dried at a low temperature of no more than 60°C for 1-2 hours to prevent its nutrients from being destroyed by high temperature. The drying process should ensure that moisture is evenly removed to avoid mildew in subsequent processing.

[0020] Step S23: hulling and fine grinding: hulling the dried organic selenium wheat, and then fine grinding it into powder. During the fine grinding process, the fineness of the powder is controlled to ensure that the flour has a good taste and is suitable for subsequent processing requirements;

[0021] Step S24: Quality inspection: After fine grinding, the organic selenium wheat flour will be subjected to nutritional component analysis, microbial testing, and heavy metal residue testing to ensure that it meets food safety and nutritional standards;

[0022] Step S25: Packaging and storage: The organic selenium wheat flour that has passed the quality inspection will be packaged in a dust-free and sterile environment, using moisture-proof and light-proof packaging materials to maximize its nutritional value and extend its shelf life. By installing humidity sensors and using dehumidification equipment or humidity control equipment, the humidity in the warehouse is kept within an ideal range and stored in a dry, ventilated and cool environment to avoid direct sunlight and high temperature.

[0023] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the pretreatment process of the walnut protein powder raw material in step S2 as described above is as follows:

[0024] Step S2a: washing and shelling: firstly, the collected walnuts are thoroughly washed to remove dust and other possible impurities on the surface, and then the walnut shells are mechanically removed to leave only the kernels;

[0025] Step S2b: low temperature pressing: extracting walnut oil from the shelled walnut kernels by low temperature pressing. This step aims to reduce the oil content in the walnut protein powder while retaining the natural nutrients of the walnut as much as possible;

[0026] Step S2c: defatted walnut powdering: drying the defatted walnut powder obtained after pressing, and then grinding it into fine protein powder by ultrafine grinding technology to improve its applicability and absorption rate in food processing;

[0027] Step S2d: Nutritional component analysis: The crushed walnut protein powder is subjected to nutritional component analysis, including protein, dietary fiber, omega-3 fatty acid content, etc., to ensure that it meets the set nutritional standards;

[0028] Step S2e: Quality control testing: After completing the nutrient analysis, the walnut protein powder needs to be tested for microorganisms and heavy metal residues to ensure that it meets food safety and hygiene standards;

[0029] Step S2f: Packaging and storage: The walnut protein powder that has passed strict testing will be packaged in a sealed, moisture-proof container, with a relative humidity of 50-60%, and stored in a dry, light-proof environment to maintain its stability and extend its shelf life. The storage temperature is controlled at 15-25°C.

[0030] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the specific steps of the intelligent blending in step S3 above are as follows:

[0031] Step S31: Raw material delivery: according to the production plan and formula requirements, organic selenium wheat flour and walnut protein powder are delivered into a preset mixing container through an automatic feeding system;

[0032] Step S32: Automatic weighing and proportioning: Use a precise weighing system to accurately weigh the two raw materials and automatically adjust them according to a preset ratio to ensure the accuracy of the proportion;

[0033] Step S33: efficient mixing: starting the mixing equipment, using a specially made stirring blade to evenly mix the raw materials at a low speed, and controlling the temperature during the mixing process through a cooling system to prevent the loss of nutrients;

[0034] Step S34: Real-time monitoring and adjustment: During the mixing process, the system monitors various parameters in real time and automatically adjusts the mixing speed, time and cooling system as needed to ensure uniform and efficient mixing;

[0035] Step S35: Finished product transportation: The evenly mixed nutritious flour is automatically transported to the next process, such as ultra-fine grinding or direct packaging. The whole process does not require manual intervention, which improves production efficiency and safety.

[0036] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the specific processing flow of the micro-crushing technology in step S4 as mentioned above is as follows:

[0037] Step S41: pre-cooling: before pulverizing, pre-cool the blended flour in a low temperature environment to reduce the initial temperature of the flour to 0°C in preparation for low temperature pulverization;

[0038] Step S42: Crushing: The pre-cooled flour is fed into a micro-crusher for crushing. The high-speed rotating blades in the crusher grind the flour into ultra-fine powder;

[0039] Step S43: Temperature monitoring: During the pulverizing process, the temperature of the flour is monitored in real time, and a temperature sensor is used to monitor the temperature to ensure that it is always kept at a low temperature to protect the nutrients from being destroyed;

[0040] Step S44: Particle size detection: The crushed flour is tested by a particle size analyzer to ensure that its particle size meets the predetermined standard. Unqualified flour will be recycled and crushed again;

[0041] Step S45: Packaging and storage: The fine flour that meets the standards will be automatically transported to the packaging line for aseptic packaging and stored in a dry and cool environment to maintain its stability.

[0042] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the specific operation of low-temperature sterilization in step S5 as described above is as follows:

[0043] Step S51: low-temperature steam sterilization: low-temperature steam sterilization technology is used, the temperature is controlled at 85-90°C, and the time is controlled at 5-10 minutes, which effectively eliminates microorganisms that may exist in the flour, such as bacteria, molds, etc., without destroying the nutrients, especially heat-sensitive vitamins and unsaturated fatty acids;

[0044] Step S52: Ultraviolet sterilization: For packaged products, ultraviolet sterilization technology is used to disinfect the surface to further ensure the hygiene and safety of the products.

[0045] As an improvement of the intelligent blending production process of walnut protein organic selenium nutritious flour, the specific packaging process in step S7 as described above is as follows:

[0046] Step S71: Aseptic packaging: using aseptic packaging technology to package the micro-crushed nutritional flour in a sterile environment to avoid secondary contamination, ensure product safety and extend shelf life;

[0047] Step S72: Protective gas packaging: In order to maintain the freshness of the product and prevent oxidation, protective gas packaging technology (such as nitrogen filling) is used to effectively prevent the oxidation of unsaturated fatty acids in the flour and maintain the quality of the product;

[0048] Step S73: Smart tracking label: Apply smart tracking labels, such as QR codes or RFID labels, on the packaging to facilitate tracing of product production batches, production dates, expiration dates and other information, thereby improving product management efficiency and consumer trust;

[0049] Step S74: Packaging material selection: select packaging materials with high barrier properties, such as aluminum foil composite bags, etc., which are moisture-proof, light-proof, and anti-oxidation, to further ensure the stability and safety of the product during storage and transportation;

[0050] Step S75: Storage and transportation: The packaged products must be stored in a dry, cool, well-ventilated environment and should be protected from direct sunlight and rain during transportation to maintain optimal quality until they reach the hands of consumers.

[0051] Compared with the prior art, the present invention provides a walnut protein organic selenium nutritious flour intelligent blending production process, which has the following beneficial effects:

[0052] The present invention uses the intelligent blending technology to accurately control the ratio of walnut protein and organic selenium wheat, thereby achieving an optimal combination of raw materials, ensuring the nutritional value of flour and meeting the nutritional needs of different consumers. The ultrafine grinding process is used to further refine the flour particles, which not only improves the taste and applicability of the flour, but also helps to retain more nutrients. During the entire production process, the environmental conditions (such as temperature and humidity) are strictly controlled by the intelligent control system to ensure the maximum retention of nutrients and food safety. By adjusting the formula in the intelligent blending technology, the present invention can produce nutritious flour suitable for different consumer groups and different food processing needs, greatly improving the application range of the product, and using high-temperature short-time sterilization technology and aseptic packaging technology to effectively ensure the food safety of the product while minimizing the loss of nutrients. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 It is a production process flow chart of the present invention. DETAILED DESCRIPTION

[0054] In order to further explain the technical solution of the present invention, it is described in detail below through specific embodiments.

[0055] Example 1

[0056] The specific production process of the present invention is as follows:

[0057] 1. Raw material selection and preparation

[0058] Organic Selenium Wheat, Selection Standard

[0059] Source requirements: The organic selenium wheat selected must come from strictly certified organic farms. These farms are located in areas with naturally selenium-rich soil, ensuring that the wheat naturally absorbs selenium from the soil during its growth.

[0060] Certification standards: The selected organic selenium wheat must meet international or national organic product certification standards, such as the EU's ECOCERT certification or the US's USDA organic certification, to ensure the organic purity and safety of the wheat.

[0061] Selenium content: The selenium content of wheat should reach a specific nutritional standard, which is higher than that of ordinary wheat, to ensure its nutritional value.

[0062] Preparation process

[0063] 1.1 Cleaning and removal of impurities: Before processing, the organic selenium wheat is thoroughly cleaned to remove possible dust and impurities. It is washed with purified water and the cleaning temperature is maintained at 20-25°C to keep its organic properties from being contaminated.

[0064] 1.2 Drying: The washed wheat is dried at low temperature to prevent its nutrients from being destroyed by high temperature. The drying process must ensure that the moisture is evenly removed and the drying temperature does not exceed 60°C to avoid mold in subsequent processing.

[0065] 1.3 Hulling and grinding: Hull the dried organic selenium wheat and then grind it into powder. During the grinding process, the fineness of the powder is controlled to ensure that the flour has a good taste and is suitable for subsequent processing needs.

[0066] 1.4 Quality Inspection: After fine grinding, the organic selenium wheat flour will undergo a series of quality inspections, including nutritional analysis (especially selenium content), microbial testing, and heavy metal residue testing to ensure that it meets food safety and nutritional standards.

[0067] 1.5 Packaging and storage: Organic selenium wheat flour that has passed quality inspection will be packaged in a dust-free and sterile environment, using moisture-proof and light-proof packaging materials to maximize its nutritional value and extend its shelf life. Store in a dry, ventilated, cool environment, avoiding direct sunlight and high temperature.

[0068] Through the above standardized and systematic raw material selection and preparation process, the quality and nutritional value of organic selenium wheat as the core raw material of the present invention are ensured, laying a solid foundation for the subsequent intelligent blending production process.

[0069] Walnut protein powder, selection criteria

[0070] Source of raw materials: Walnut protein powder should be selected from mature and healthy walnut fruits, with priority given to high-quality, pollution-free walnut varieties to ensure the nutritional value and purity of the final product.

[0071] Quality requirements: The selected walnuts must be intact in appearance, free of mold and insect pests, and must pass relevant pesticide residue and heavy metal tests to meet food safety standards.

[0072] Processing process: Before walnuts are made into protein powder, they need to be pressed at low temperature to extract oil to ensure the low-fat characteristics of the protein powder, while retaining as many nutrients as possible in the walnuts, such as omega-3 fatty acids, vitamins and minerals.

[0073] Preparation process

[0074] 1.1 Cleaning and shelling: First, the collected walnuts are thoroughly cleaned to remove dust and other possible impurities on the surface. After that, the walnut shells are removed mechanically, leaving only the kernels.

[0075] 1.2 Low temperature pressing: The shelled walnut kernels are pressed at low temperature to extract walnut oil. This step aims to reduce the oil content in the walnut protein powder while retaining the natural nutrients of the walnut as much as possible.

[0076] 1.3 Defatted walnut crushing: The defatted walnut meal obtained after pressing is dried and then ground into fine protein powder through ultrafine grinding technology to improve its applicability and absorption rate in food processing.

[0077] 1.4 Nutritional analysis: The crushed walnut protein powder is analyzed for nutritional components, including protein, dietary fiber, omega-3 fatty acid content, etc., to ensure that it meets the set nutritional standards.

[0078] 1.5 Quality control testing: After completing the nutritional analysis, the walnut protein powder must also be tested for microorganisms and heavy metal residues to ensure that it meets food safety and hygiene standards.

[0079] 1.6 Packaging and storage: Walnut protein powder that has passed strict testing will be packaged in a sealed, moisture-proof container and stored in a dry, light-proof environment to maintain its stability and extend its shelf life.

[0080] Through the above-mentioned carefully designed raw material selection and preparation process, it is ensured that the walnut protein powder can provide rich nutrients in the best state when added to the nutritious flour, laying a solid foundation for the high quality and high nutritional value of the final product.

[0081] 2. Processing process

[0082] Raw material pretreatment

[0083] Raw material pretreatment is the first crucial step in the entire production process, which aims to ensure that the quality of the raw materials meets the requirements of subsequent processing while retaining the nutritional components of the raw materials as much as possible. For the two main raw materials of the present invention, organic selenium wheat and walnut protein powder, the pretreatment process is as follows:

[0084] Organic Selenium Wheat Pretreatment:

[0085] Cleaning: Use automated cleaning equipment to thoroughly clean the organic selenium wheat to remove surface dust, pesticide residues (if any) and other impurities.

[0086] Screening: The cleaned wheat is screened through a vibrating screening machine to remove broken kernels, impurities and wheat kernels that do not meet size requirements.

[0087] Drying: The screened organic selenium wheat is dried in a low-temperature dryer to ensure that the moisture content is controlled within an appropriate range to facilitate the subsequent grinding process.

[0088] Hulling and grinding: The dried wheat is passed through a hulling machine to remove the husk, and then ground using a stone mill or other low-temperature grinding equipment to reduce the loss of nutrients during the grinding process.

[0089] Walnut protein powder pretreatment:

[0090] Low temperature defatting: Low temperature pressing technology is used to extract oil from walnuts to obtain defatted walnut meal. This step is designed to reduce the oil content in the final product while retaining the protein and other nutrients of the walnuts.

[0091] Fine grinding: After drying the defatted walnut meal, use an ultra-fine grinder to grind it into fine walnut protein powder. Control the temperature during the grinding process to prevent the loss of nutrients due to excessive temperature.

[0092] Quality testing: The ground walnut protein powder is subjected to quality testing, including protein content, microbial testing, heavy metal residues, etc., to ensure that it meets production standards and food safety requirements.

[0093] 3. Intelligent blending technology

[0094] 1. Raw material feeding: According to the production plan and formula requirements, organic selenium wheat flour and walnut protein powder are fed into the preset mixing container through the automatic feeding system, which is generally completed within 5-10 minutes.

[0095] 2. Automatic weighing and proportioning: Use a precise weighing system to accurately weigh the two raw materials and automatically adjust them according to the preset ratio to ensure the accuracy of the proportion.

[0096] 3. Efficient mixing: Start the mixing equipment and use special stirring blades to evenly mix the raw materials at a low speed. At the same time, the temperature during the mixing process is controlled by the cooling system to prevent the loss of nutrients.

[0097] 4. Real-time monitoring and adjustment: During the mixing process, the system monitors various parameters in real time and automatically adjusts the mixing speed, time and cooling system as needed to ensure uniform and efficient mixing.

[0098] 5. Finished product transportation: The evenly mixed nutritious flour is automatically transported to the next process, such as ultra-fine grinding or direct packaging. The whole process does not require human intervention, which improves production efficiency and safety.

[0099] The application of intelligent blending technology not only improves the production efficiency and quality control level of walnut protein organic selenium nutritious flour, but also provides strong technical support for meeting the market demand for high-quality healthy food.

[0100] 4. Micro-crushing technology

[0101] 1. Precooling: Before crushing, precool the blended flour in a low temperature environment to lower the initial temperature of the flour and prepare for low temperature crushing.

[0102] 2. Crushing: The pre-cooled flour is sent to the micro-crusher for crushing. The high-speed rotating blades inside the crusher grind the flour into ultra-fine powder, and the final particle size is controlled at 50-100 microns.

[0103] 3. Temperature monitoring: During the crushing process, the temperature of the flour is monitored in real time to ensure that it is always kept at a low temperature to protect the nutrients from being destroyed.

[0104] 4. Particle size detection: The crushed flour is tested by a particle size analyzer to ensure that its particle size meets the predetermined standard. Unqualified flour will be recycled and re-crushed.

[0105] 5. Packaging and storage: Fine flour that meets the standards will be automatically transported to the packaging line for aseptic packaging and stored in a dry and cool environment to maintain its stability.

[0106] Through the application of micro-grinding technology, the quality and application range of walnut protein organic selenium nutritional flour can be greatly improved, making its use in baking, beverages and other healthy foods more extensive and convenient, satisfying consumers' pursuit of delicate taste and high nutritional value of healthy foods.

[0107] 5. Sterilization and packaging

[0108] Sterilization process

[0109] 1. Low-temperature steam sterilization: Low-temperature steam sterilization technology is used to effectively eliminate microorganisms that may exist in flour, such as bacteria, mold, etc., without destroying nutrients, especially heat-sensitive vitamins and unsaturated fatty acids.

[0110] 2. Ultraviolet sterilization: For packaged products, ultraviolet sterilization technology can be used for surface disinfection to further ensure the hygiene and safety of the products.

[0111] Packaging process

[0112] 1. Aseptic packaging: Use aseptic packaging technology to package the micro-crushed nutritional flour in a sterile environment to avoid secondary contamination, ensure product safety and extend shelf life.

[0113] 2. Protective gas packaging: In order to maintain the freshness of the product and prevent oxidation, protective gas packaging technology (such as nitrogen filling) can be used to effectively prevent the oxidation of unsaturated fatty acids in flour and maintain product quality.

[0114] 3. Smart tracking labels: Apply smart tracking labels, such as QR codes or RFID tags, on packaging to facilitate tracing of product information such as production batch, production date, expiration date, etc., thereby improving product management efficiency and consumer trust.

[0115] 4. Packaging material selection: Choose packaging materials with high barrier properties, such as aluminum foil composite bags, which are moisture-proof, light-proof, and anti-oxidation, to further ensure the stability and safety of the product during storage and transportation.

[0116] 5. Storage and transportation: The packaged products must be stored in a dry, cool, well-ventilated environment and should be protected from direct sunlight and rain during transportation to maintain the best quality until they reach the hands of consumers.

[0117] Through this series of carefully designed sterilization and packaging processes, not only the hygiene safety and nutritional value of "Walnut Protein Organic Selenium Nutritional Flour" are guaranteed before reaching consumers, but also the product's market competitiveness and consumer satisfaction are improved.

[0118] 6. Control system

[0119] Temperature control

[0120] Implementation Methods

[0121] 1. Temperature monitoring during processing:

[0122] In each link of raw material pretreatment, intelligent blending, micro-crushing and sterilization, temperature changes are monitored in real time by installing temperature sensors to ensure that the temperature of the entire processing process is controlled within the ideal range to avoid the loss of nutrients caused by high temperature.

[0123] 2. Low temperature drying technology:

[0124] Organic selenium wheat is dried using low-temperature drying technology to ensure that the nutrients of the raw materials are retained to the maximum extent possible while removing moisture.

[0125] 3. Low temperature crushing technology:

[0126] The micro-crushing process is carried out using cryogenic grinding technology to avoid the heat generated by friction that damages sensitive nutrients such as omega-3 fatty acids.

[0127] 4. Temperature control and sterilization:

[0128] During the sterilization process, appropriate low-temperature steam sterilization or other mild sterilization technologies are used to ensure sterilization efficiency while minimizing the impact on nutrients.

[0129] Control strategy

[0130] Dynamic adjustment mechanism:

[0131] Based on the real-time monitored temperature data, the heating equipment is dynamically adjusted through the automatic control system to ensure that the temperature in the processing link always remains within the set optimal range.

[0132] Preset temperature curve:

[0133] For different processing stages, different temperature control curves are preset according to the thermal sensitivity of nutrients, and automatically switched through the intelligent system to adapt to the temperature requirements of different stages.

[0134] Emergency Cooling System:

[0135] When the temperature exceeds the safety threshold, the emergency cooling system is automatically activated to quickly reduce the temperature to a safe range to avoid unexpected product losses.

[0136] Through the application of the above-mentioned temperature control strategies and technologies, not only can the nutritional components of "walnut protein organic selenium nutritional flour" be retained during the processing, but also the quality and safety of the final product can be ensured, thereby meeting consumers' demand for high-quality healthy food.

[0137] Humidity monitoring

[0138] In the "Walnut Protein Organic Selenium Nutrition Flour Intelligent Blending Production Process", humidity monitoring also plays a vital role. Proper humidity control not only affects the storage and processing of raw materials, but is also directly related to the quality, safety and nutrition retention of the product.

[0139] Implementation Methods

[0140] 1. Raw material storage humidity control:

[0141] During the storage of raw materials, humidity sensors and dehumidification or humidity control equipment are installed to keep the humidity in the warehouse within the ideal range. This not only prevents the raw materials from getting moldy and deteriorating, but also maintains the best processing conditions for the raw materials.

[0142] 2. Humidity regulation during processing:

[0143] During the processing, especially in the drying and micro-crushing stages, the humidity of the processing environment is controlled through real-time humidity monitoring and automatic adjustment systems to ensure processing efficiency and product quality.

[0144] 3. Humidity detection before packaging:

[0145] Before packaging, the product is tested for humidity to ensure that the moisture content of the product meets the standard requirements. For products with excessive moisture, the drying process can be readjusted to ensure the stability and safety of the product.

[0146] Control strategy

[0147] Real-time monitoring and automatic adjustment:

[0148] High-precision humidity sensors are used to monitor the humidity level of the processing environment and products in real time, and the dehumidification or humidification equipment is adjusted through the automated control system to keep the humidity at the optimal state.

[0149] Data recording and analysis:

[0150] Regularly record humidity data and conduct data analysis to optimize humidity control parameters and process flow, improve the stability of the production process and the consistency of the product.

[0151] Environmental adaptability adjustment:

[0152] According to different seasons and environmental changes, different humidity control modes are preset to automatically adjust the humidity of the production environment to adapt to changes in the external environment and ensure the continuity of the production process and the stability of product quality.

[0153] Through this series of humidity control measures, we can effectively avoid quality degradation or safety problems of raw materials and products caused by improper humidity, and ensure that every link of "Walnut Protein Organic Selenium Nutritional Flour" from raw material storage to final product packaging can be maintained under ideal humidity conditions, thereby ensuring the highest quality and nutritional value of the product.

[0154] Cleaning temperature: Keep at 20-25℃ to prevent the raw materials from overheating and losing nutrients.

[0155] Drying temperature: not exceeding 60°C to maximize the retention of sensitive nutrients in organic selenium wheat and walnuts.

[0156] Drying time: Adjust according to the humidity of the raw materials and the batch size, generally within 1-2 hours to ensure uniform drying.

[0157] Blending ratio: The standard ratio of organic selenium wheat flour to walnut protein powder is 70:30, which can be adjusted according to specific product requirements.

[0158] Mixing speed: Mix at medium speed to ensure uniform mixing without generating too much friction heat.

[0159] Blending time: Generally completed within 5-10 minutes depending on batch size.

[0160] Crushing temperature: Controlled at room temperature. If necessary, use a cooling system to maintain a low temperature to prevent heat from damaging nutrients.

[0161] Particle size: The final particle size is controlled at 50-100 microns to improve solubility and taste.

[0162] Sterilization temperature: Use low-temperature steam sterilization, the temperature is controlled at 85-90℃.

[0163] Sterilization time: The time is controlled at 5-10 minutes, which can be flexibly adjusted according to the characteristics of the raw materials and the batch size.

[0164] Packaging materials: Use moisture-proof and anti-oxidation packaging materials, such as aluminum foil composite bags, to protect the product from light and oxygen.

[0165] Gas filling: Fill the package with nitrogen to exclude oxygen and reduce the risk of oxidation.

[0166] Storage conditions

[0167] Temperature: The storage temperature should be controlled at 15-25℃ to avoid degradation of nutrients due to high temperature.

[0168] Humidity: Relative humidity is maintained at 50-60% to prevent the product from getting wet or dry.

[0169] By strictly controlling these process parameters, the production process of walnut protein organic selenium nutritional flour is ensured to be both scientific and efficient, and the final product can maintain the best nutritional value and quality to meet the high standards of health-conscious consumers.

[0170] Cleaning equipment

[0171] Type: High efficiency fruit and vegetable washing machine.

[0172] Technical parameters:

[0173] Temperature control: normal temperature.

[0174] Cleaning method: water flow + air bubble cleaning to minimize mechanical damage to raw materials. Capacity: can be adjusted according to production scale, generally 500-1000 kg / hour.

[0175] Dryer

[0176] Type: Continuous belt hot air circulation dryer.

[0177] Technical parameters:

[0178] Temperature range: adjustable, maximum not exceeding 60℃.

[0179] Conveyor speed: Adjustable to ensure even drying.

[0180] Capacity: Depending on product demand and drying time, there are generally different size options.

[0181] Micro-crushing machine

[0182] Type: Refrigerated Ultrafine Grinding Machine.

[0183] Technical parameters:

[0184] Temperature Control: Built-in cooling system ensures that the temperature during the crushing process is controlled at room temperature or lower. Degree Control: Adjustable to 50-100 microns.

[0185] Capacity: Depending on the specific model, generally 100-500 kg / hour.

[0186] Intelligent blending equipment type: V-type or double cone mixer with high-precision weighing and automatic batching system.

[0187] Technical parameters:

[0188] Mixing uniformity: ≥99%.

[0189] Control system: PLC intelligent control, supporting recipe storage and automatic adjustment.

[0190] Capacity: can be customized according to demand, generally 500-1000 kg / batch.

[0191] Sterilization equipment

[0192] Type: Continuous low temperature steam sterilizer.

[0193] Technical parameters:

[0194] Temperature range: 85-90℃.

[0195] Time control: adjustable, 5-10 minutes.

[0196] Conveying speed: matches the sterilization time to ensure that each batch of products is heated evenly.

[0197] Packaging Line

[0198] Type: Fully automatic aseptic packaging line.

[0199] Technical parameters:

[0200] Packaging materials: Moisture-proof and oxidation-proof materials, such as aluminum foil composite materials, are suitable.

[0201] Gas filling: Nitrogen filling equipment can be selected to achieve protective gas packaging.

[0202] Capacity: can be adjusted according to production needs, generally 500-2000 bags / hour.

[0203] Through these advanced production equipment and precise technical parameter control, the production process of "Walnut Protein Organic Selenium Nutrition Flour" is ensured to be efficient and stable, while maintaining the highest quality and nutritional value of the product. The configuration of this set of equipment provides a solid foundation for large-scale production, and also reflects the modernization and intelligent level of the production process.

[0204] Auxiliary equipment

[0205] 1. Quality testing equipment:

[0206] Including nutrient component analyzers, moisture detectors, microbial testing equipment, etc., which are used for quality control and assurance of raw materials and finished products.

[0207] 2. Cleaning and disinfection system:

[0208] Used for daily cleaning and disinfection of production lines to maintain the hygiene of the production environment and prevent cross contamination.

[0209] 3. Silos and storage facilities:

[0210] Used for storage of raw materials and finished products, equipped with temperature and humidity control system to ensure that storage conditions meet requirements and prevent deterioration of raw materials and finished products.

[0211] 4. Packaging material pretreatment equipment:

[0212] Including automatic cutting machines, printing equipment, etc., for the pre-processing of packaging materials to ensure the professionalism and consistency of packaging.

[0213] Environmental Control

[0214] 1. Temperature and humidity control system:

[0215] Installing a temperature and humidity control system in the production workshop ensures that the temperature and humidity of the entire production environment are in ideal conditions, which is especially important for the processing and storage of sensitive raw materials and products.

[0216] 2. Air purification system:

[0217] High-efficiency filtration and ultraviolet sterilization technology are used to keep the air in the production environment clean and reduce the risk of microbial contamination.

[0218] 3. Waste treatment system:

[0219] Including wastewater treatment facilities and solid waste treatment equipment to ensure that waste generated during the production process is properly handled and reduce the impact on the environment.

[0220] 4. Security monitoring system:

[0221] Install video surveillance and fire alarm systems to ensure production safety and respond promptly to possible safety accidents.

[0222] Example 2

[0223] In the "Walnut Protein Organic Selenium Nutrient Flour Intelligent Blending Production Process", a typical standard formula embodiment aims to provide a nutritious flour that is both nutritious and suitable for a wide range of applications. The following is a standard formula embodiment that particularly emphasizes maintaining high nutritional value while also taking into account the taste and applicability of the product.

[0224] Recipe Ingredients

[0225] Organic selenium wheat flour: 70%

[0226] Walnut protein powder: 30%

[0227] Nutritional characteristics

[0228] Organic Selenium Wheat Flour: Provides complex carbohydrates, dietary fiber, B vitamins and natural organic selenium, an important antioxidant trace element that is beneficial for heart health and immune system support.

[0229] Walnut protein powder: Rich in high-quality plant-based protein, omega-3 fatty acids and essential minerals, it helps promote cardiovascular health and improve cognitive function.

[0230] Processing steps

[0231] 1. Raw material pretreatment:

[0232] As described in Example 1, the organic selenium wheat and walnuts were washed, shelled, dried and crushed to obtain organic selenium wheat flour and walnut protein powder that met the quality standards.

[0233] 2. Intelligent blending:

[0234] According to the standard formula ratio, organic selenium wheat flour and walnut protein powder are mixed using intelligent blending technology to ensure that the two raw materials are completely and evenly mixed.

[0235] 3. Micro-crushing:

[0236] The mixed raw materials are further processed through micro-crushing technology to obtain finer flour to improve the solubility and taste of the flour.

[0237] 4. Sterilization and packaging:

[0238] The micronized flour is sterilized with low-temperature steam and then packaged under aseptic conditions to ensure product safety and long-term stability.

[0239] Example 3

[0240] The nutritious flour produced using the "Walnut Protein Organic Selenium Nutrient Flour Intelligent Blending Production Process" has a variety of potential application scenarios and can greatly enrich the product line of the health food market. The following are several specific application examples that show how this nutritious flour can be incorporated into daily foods to provide more healthy choices.

[0241] 1. Highly nutritious whole wheat bread

[0242] Description: Walnut protein organic selenium nutritious flour is used to replace part of ordinary whole wheat flour to make nutritious whole wheat bread. This bread is not only rich in dietary fiber, but also combines the health benefits of walnut omega-3 fatty acids and organic selenium.

[0243] Advantages: Provides more balanced nutrients, suitable for consumers pursuing a healthy diet.

[0244] 2. Nutritious breakfast porridge

[0245] Description: Add walnut protein organic selenium nutritional flour to traditional breakfast cereal porridge to increase the intake of protein and essential trace elements.

[0246] Advantages: Simple and fast, easy to absorb, suitable for people of all ages, especially children and the elderly.

[0247] 3. Healthy energy bars

[0248] Description: Based on walnut protein organic selenium nutritional flour, nuts, dried fruits and other ingredients are added to make nutritional energy bars.

[0249] Advantages: Portable, can quickly replenish energy and nutrition, suitable for athletes and busy office workers.

[0250] 4. Protein Shake

[0251] Description: Use walnut protein organic selenium nutritional flour as a protein supplement and add milk or plant milk to make a protein-rich milkshake.

[0252] Advantages: Rich taste, balanced nutrition, suitable as a recovery drink after fitness or daily nutritional supplement.

[0253] 5. Healthy baked goods

[0254] Description: In various baked goods such as cookies, cakes, and muffins, partially or completely replace ordinary flour with walnut protein organic selenium nutritious flour.

[0255] Benefits: Enhances the nutritional value of baked goods while maintaining delicious taste, meeting the needs of a healthy lifestyle.

[0256] Through the above application examples, we can see that the diversified use of walnut protein organic selenium nutritious flour can not only provide consumers with more healthy and nutritious food choices, but also provide food manufacturers with broad product development space and market opportunities. The promotion and use of this nutritious flour will help improve the public's health awareness and quality of life.

[0257] The above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention is described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A walnut protein organic selenium nutritional flour intelligent blending production process, characterized in that: The following steps are involved: Step S1: Raw material selection, selecting organic selenium wheat and walnut protein powder raw materials; Step S2: pre-treating the organic selenium wheat raw material and the walnut protein powder raw material; Step S3: intelligent blending, blending according to the formula ingredients of organic selenium wheat flour: 70% and walnut protein powder: 30%, using efficient mixing equipment to evenly mix the two raw materials at a low temperature; Step S4: micro-crushing technology, using a high-speed grinder to grind the flour into a particle size of micrometer level, and crushing the flour into a particle size of 50-100 micrometers; Step S5: low temperature sterilization; Step S6: quality inspection; Step S7: packaging; Step S8: finished product storage; Step S9: Market distribution.

2. According to claim 1, a walnut protein organic selenium nutritional flour intelligent blending production process, characterized in that: As described above in step S1, the organic selenium wheat is selected from a strictly certified organic farm, and the walnut protein powder is selected from mature and healthy walnut fruits, with preference given to high-quality, pollution-free walnut varieties.

3. According to claim 1, a walnut protein organic selenium nutritional flour intelligent blending production process, characterized in that: As mentioned above, the pretreatment process of organic selenium wheat raw material in step S2 is as follows: Step S21: Cleaning and removing impurities: Before processing, the organic selenium wheat is thoroughly cleaned to remove possible dust and impurities, and is cleaned with purified water maintained at 20-25°C; Step S22: Drying: The washed wheat is dried at low temperature to prevent its nutrients from being destroyed by high temperature. The drying process should ensure that the moisture is evenly removed, the temperature does not exceed 60°C, and the drying time is 1-2 hours. Step S23: hulling and fine grinding: hulling the dried organic selenium wheat, and then fine grinding it into powder, and controlling the fineness of the powder during the fine grinding process; Step S24: Quality inspection: The organic selenium wheat flour after fine grinding will be subjected to nutritional component analysis, microbial testing and heavy metal residue testing; Step S25: Packaging and storage: The organic selenium wheat flour that has passed the quality inspection will be packaged in a dust-free and sterile environment, using moisture-proof and light-proof packaging materials. By installing humidity sensors and using dehumidification equipment or humidity control equipment, the humidity in the warehouse will be kept within the ideal range. It will be stored in a dry, ventilated and cool environment, avoiding direct sunlight and high temperature.

4. According to claim 1, a walnut protein organic selenium nutrition flour intelligent blending production process, characterized in that: As mentioned above, the walnut protein powder raw material pretreatment process in step S2 is as follows: Step S2a: washing and shelling: firstly, the collected walnuts are thoroughly washed to remove dust and other possible impurities on the surface, and then the walnut shells are mechanically removed to leave only the kernels; Step S2b: low temperature pressing: extracting walnut oil from the shelled walnut kernels by low temperature pressing; Step S2c: defatted walnut powdering: drying the defatted walnut powder obtained after pressing, and then grinding it into fine protein powder by ultrafine grinding technology; Step S2d: Nutritional component analysis: The crushed walnut protein powder is subjected to nutritional component analysis, including protein, dietary fiber, omega-3 fatty acid content, etc.; Step S2e: Quality control testing: After completing the nutrient analysis, the walnut protein powder is subjected to microbial testing and heavy metal residue testing; Step S2f: Packaging and storage: The walnut protein powder that has passed strict testing will be packaged in a sealed, moisture-proof container and stored in a dry, light-proof environment.

5. According to claim 1, a walnut protein organic selenium nutrition flour intelligent blending production process, characterized in that: The specific steps of intelligent blending in step S3 above are as follows: Step S31: Raw material delivery: according to the production plan and formula requirements, organic selenium wheat flour and walnut protein powder are delivered into a preset mixing container through an automatic feeding system; Step S32: Automatic weighing and proportioning: Use a precise weighing system to accurately weigh the two raw materials and automatically adjust them according to a preset ratio to ensure the accuracy of the proportion; Step S33: efficient mixing: starting the mixing equipment, using a specially made stirring blade to evenly mix the raw materials at a low speed, and controlling the temperature during the mixing process through a cooling system; Step S34: Real-time monitoring and adjustment: During the mixing process, the system monitors various parameters in real time and automatically adjusts the mixing speed, time and cooling system as needed; Step S35: Finished product transportation: The evenly mixed nutritious flour is automatically transported to the next process, such as ultra-fine grinding or direct packaging.

6. According to claim 1, a walnut protein organic selenium nutrition flour intelligent blending production process, characterized in that: The specific processing flow of the micro-crushing technology in step S4 as described above is as follows: Step S41: pre-cooling: before pulverizing, pre-cool the blended flour in a low temperature environment to reduce the initial temperature of the flour to 0°C in preparation for low temperature pulverization; Step S42: Crushing: The pre-cooled flour is fed into a micro-crusher for crushing. The high-speed rotating blades in the crusher grind the flour into ultra-fine powder; Step S43: Temperature monitoring: During the pulverizing process, the temperature of the flour is monitored in real time, and a temperature sensor is used to monitor the temperature to ensure that it is always in a low temperature state; Step S44: Particle size detection: The crushed flour is tested by a particle size analyzer to ensure that its particle size meets the predetermined standard. Unqualified flour will be recycled and crushed again; Step S45: Packaging and storage: The fine flour that meets the standards will be automatically transported to the packaging line for aseptic packaging and stored in a dry and cool environment to maintain its stability.

7. According to claim 1, a walnut protein organic selenium nutritional flour intelligent blending production process, characterized in that: The specific operation of low temperature sterilization in step S5 as described above is as follows: Step S51: low-temperature steam sterilization: low-temperature steam sterilization technology is used to effectively eliminate microorganisms that may exist in the flour, such as bacteria, molds, etc., without destroying the nutrients, especially heat-sensitive vitamins and unsaturated fatty acids; Step S52: Ultraviolet sterilization: For packaged products, ultraviolet sterilization technology is used to disinfect the surface.

8. According to claim 1, a walnut protein organic selenium nutrition flour intelligent blending production process, characterized in that: The specific packaging process in step S7 as described above is as follows: Step S71: Aseptic packaging: using aseptic packaging technology to package the micro-crushed nutritional flour in a sterile environment to avoid secondary contamination; Step S72: Protective gas packaging: In order to maintain the freshness of the product and prevent oxidation, protective gas packaging technology (such as nitrogen filling) is used to effectively prevent the oxidation of unsaturated fatty acids in the flour; Step S73: Smart tracking label: Apply smart tracking label, such as QR code or RFID label, on the package to facilitate tracing the production batch, production date, expiration date and other information of the product; Step S74: Packaging material selection: select packaging materials with high barrier properties, such as aluminum foil composite bags, etc., which are moisture-proof, light-proof, and oxidation-proof; Step S75: Storage and transportation: The packaged products must be stored in a dry, cool, well-ventilated environment and should be protected from direct sunlight and rain during transportation.

Images