Production process of whole-grain high-gluten flour

Abstract

The invention discloses a whole grain high-gluten flour production technology, and belongs to the technical field of high-gluten flour production, and the whole grain high-gluten flour production technology comprises the following steps: step 1, preparing various grain raw materials, adding water to soak the grains, and preparing to carry out curing treatment; step 2, curing the grains by adopting a pressurized extrusion mode or curing the grains by adopting a heating pressurized extrusion mode; and step 3, carrying out superfine grinding on the cured coarse cereals and the uncured coarse cereals. According to the preparation method disclosed by the invention, through superfine grinding and biological enzymolysis conversion, the taste of the whole-grain high-gluten flour product is remarkably improved, the whole-grain high-gluten flour product is finer and softer and is more suitable for the taste requirements of the public, and the high-quality product can be rapidly produced through three main steps of curing, superfine grinding and biological enzymolysis conversion. Compared with a traditional wet processing technology, the technology is short in processing period, low in cost and suitable for large-scale industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of high-gluten flour production, and specifically relates to a production process of high-gluten flour of cereals and grains. Background Art

[0002] As people's health awareness improves, the demand for diversified staple foods is growing. Traditional staple foods are mainly rice and white flour, but their glycemic index is high, and long-term consumption may lead to problems with blood sugar and blood lipids. Cereals are rich in dietary fiber, vitamins and minerals, but because of their rough taste and inconvenient processing, it is difficult to directly replace traditional staple foods. Most of the existing technologies only crush them and mix them with white flour or make simple raw materials. There is also a wet processing technology, but it is not applicable to most cereal varieties, and the process is complicated, the processing cycle is long, and the cost is high. Soaking and drying will inevitably cause the product color to fade and nutrients to be lost. Therefore, it is of great significance to develop a product that can retain the nutrition of cereals and improve their processing performance and taste. Summary of the invention

[0003] The purpose of the present invention is to provide a production process for high-gluten flour of whole grains, so as to solve the problem that most of the prior art mentioned in the above background technology only grinds the whole grains and mixes them with white flour or makes simple raw material products. There is also a wet processing technology, but it is not applicable to most cereal varieties, and the process is complicated, the processing cycle is long, the cost is high, and soaking and drying will inevitably cause the product color to fade and the nutrition to be lost. Therefore, it is of great significance to develop a product that can retain the nutrition of whole grains and improve its processing performance and taste.

[0004] To achieve the above object, the present invention provides the following technical solution: a production process of high-gluten flour of whole grains, comprising the following steps:

[0005] Step 1: Prepare various cereals and grains raw materials, soak the cereals and grains in water, and prepare for the cooking process;

[0006] Step 2: Cooking the grains by using a pressurized extrusion method or by using a heated and pressurized extrusion method;

[0007] Step 3: Ultrafinely pulverize the cooked cereals and unripened cereals;

[0008] Step 4: Mix the cooked raw materials and the uncooked raw materials in proportion;

[0009] Step 5: Performing bio-enzymatic hydrolysis on the mixed raw materials;

[0010] Step 6: Further process the enzymatically hydrolyzed raw materials and conduct quality inspection on the finished products;

[0011] Step 7: Pack and store qualified products;

[0012] As a further preferred embodiment of the technical solution: in the step 1, the hard grains (such as black rice and brown rice) are soaked in warm water at 40° C. for 4 hours, and the soft grains (such as oats and buckwheat) are soaked at room temperature for 2 hours, and then the grain raw materials are first rinsed with clean water until there is no turbidity to remove surface dust;

[0013] As a further preferred embodiment of the present technical solution: in step 2, the grains are cooked at a temperature of 120° C. and a pressure of 3 MPa to destroy the starch crystal structure, and 20% of the raw materials are retained uncooked to maintain the natural nutrients, and the cooking extrusion device used is a twin-screw extruder or a single-screw extruder;

[0014] As a further preferred embodiment of the present technical solution: in step 3, the raw material is crushed to 60 meshes by a hammer mill, and processed to 120 meshes or more by a jet mill, and its D90 particle size is ≤50 μm;

[0015] As a further preferred embodiment of the present technical solution: in step 5, the enzyme preparation is added into the mixed raw material, and the reaction time is 2 hours at a temperature of 45°C and a pH of 6.0;

[0016] As a further preferred embodiment of the present technical solution: in step 6, the microbial safety and sensory characteristics of the processed high-gluten flour are tested, and the sensory characteristics are tested in terms of color, smell, taste and rehydration;

[0017] As a further preferred embodiment of the present technical solution: in step 7, the high-gluten flour is vacuum-packed in an aluminum foil bag and stored away from light, and the material used for the outer layer is: PET / AL / PE composite film (thickness ≥ 90 μm), and the material used for the inner layer sampling is food-grade PE film (in compliance with GB 4806.7);

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. In the present invention, the B vitamins and dietary fiber in the cereals are completely retained through the raw and cooked raw material ratio technology (80% cooked raw materials + 20% raw materials), avoiding the common nutrient loss problem in traditional processing methods.

[0020] 2. In the present invention, the taste of the high-gluten flour products of whole grains is significantly improved through ultrafine grinding and bio-enzymatic hydrolysis and conversion, making it more delicate, soft and more suitable for the taste needs of the public. Secondly, the three main steps of ripening, ultrafine grinding and bio-enzymatic hydrolysis and conversion can quickly produce high-quality products. Compared with traditional wet processing technology, this technology has a short processing cycle, low cost and is suitable for large-scale industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention is a flow chart of a production process of high-gluten flour of whole grains. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Example

[0024] See also Figure 1 As shown, the present invention provides a technical solution: a production process of high-gluten flour of cereals and grains, comprising the following steps:

[0025] Step 1: Prepare various cereals and grains raw materials, soak the cereals and grains in water, and prepare for the cooking process;

[0026] Step 2: Cooking the grains by using a pressurized extrusion method or by using a heated and pressurized extrusion method;

[0027] Step 3: Ultrafinely pulverize the cooked cereals and unripened cereals;

[0028] Step 4: Mix the cooked raw materials and the uncooked raw materials in proportion;

[0029] Step 5: Performing bio-enzymatic hydrolysis on the mixed raw materials;

[0030] Step 6: Further process the enzymatically hydrolyzed raw materials and conduct quality inspection on the finished products;

[0031] Step 7: Pack and store qualified products;

[0032] In this embodiment, specifically: in step 1, the hard grains (such as black rice and brown rice) are soaked in 40° C. warm water for 4 hours, and the soft grains (such as oats and buckwheat) are soaked at room temperature for 2 hours. Then, the prepared cereal raw materials include but are not limited to oats, buckwheat, quinoa, black rice, brown rice, etc., and impurities and moldy particles are removed;

[0033] In this embodiment, specifically: in step 2, the grains are cooked at a temperature of 120° C. and a pressure of 3 MPa to destroy the starch crystal structure, and 20% of the raw materials are retained without being cooked to maintain the natural nutrients. After entering the extruder, the raw materials are first pushed forward by the screw, during which they are subjected to the gradually increasing pressure and heat generated by friction, and begin to cook;

[0034] In this embodiment, specifically: in step 3, the raw material is crushed to 60 meshes by a hammer mill, and processed to more than 120 meshes by a jet mill, the cooked powder (80%) and the raw material powder (20%) are mixed in proportion, and 0.5% gluten powder is added to enhance the gluten property;

[0035] In this embodiment, specifically: the step 5 adds the enzyme preparation into the mixed raw material, and reacts at a temperature of 45°C, pH 6.0, and a reaction time of 2 hours. The specific steps are: first, select a suitable biological enzyme, such as amylase, protease, cellulase, etc. The selection of the enzyme should be determined according to the composition of the grains and the desired conversion effect. Put the mixed grains into an enzymatic hydrolysis reactor, control the temperature and pH value, usually, the enzymatic hydrolysis temperature is controlled at 40-60°C, the pH value is between 4.5-7.0, and the enzymatic hydrolysis time is usually 2-4 hours. The specific conditions are adjusted according to the activity of the enzyme and the grain composition. Finally, after the enzymatic hydrolysis is completed, the enzymatic hydrolysis reaction is terminated by heating or adjusting the pH value. The temperature is usually raised to above 80°C for 10-15 minutes to inactivate the activity of the enzyme;

[0036] In this embodiment, specifically: Step 6 tests the microbial safety and sensory properties of the processed high-gluten flour;

[0037] The microbial safety test table is as follows:

[0038]

[0039]

[0040] The table for sensory characteristics testing is as follows:

[0041]

[0042] In this embodiment, specifically: the step seven is to vacuum pack the high-gluten flour in an aluminum foil bag and store it away from light. The specific packaging steps are: transport the dried powder (water content ≤ 12%) to a cooling bin, cool it to below 30°C, then remove the agglomerated particles through an 80-mesh vibrating sieve, and then put the high-gluten flour into an aluminum foil bag.

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

Claims

1. A production process for high-gluten flour of whole grains, characterized in that: The following steps are involved: Step 1: Prepare various cereals and grains raw materials, soak the cereals and grains in water, and prepare for the cooking process; Step 2: Cooking the grains by using a pressurized extrusion method or by using a heated and pressurized extrusion method; Step 3: Ultrafinely pulverize the cooked cereals and unripened cereals; Step 4: Mix the cooked raw materials and the uncooked raw materials in proportion; Step 5: Performing bio-enzymatic hydrolysis on the mixed raw materials; Step 6: Further process the enzymatically hydrolyzed raw materials and conduct quality inspection on the finished products; Step 7: Package and store qualified products.

2. The production process of high-gluten flour of whole grains according to claim 1, characterized in that: In the step 1, the hard grains (such as black rice and brown rice) are soaked in 40° C. warm water for 4 hours, and the soft grains (such as oats and buckwheat) are soaked at room temperature for 2 hours.

3. The production process of high-gluten flour of whole grains according to claim 2, characterized in that: In the second step, the grains are cooked at a temperature of 120° C. and a pressure of 3 MPa to destroy the starch crystal structure, and 20% of the raw materials are kept uncooked to maintain the natural nutrients.

4. The production process of high-gluten flour of whole grains according to claim 3, characterized in that: In the step 3, the raw material is crushed to 60 meshes by a hammer mill, and processed to more than 120 meshes by a jet mill.

5. The production process of high-gluten flour of whole grains according to claim 4, characterized in that: In the fourth step, the cooked raw material (80%) and the raw material (20%) are mixed in proportion, and 0.5% gluten powder is added.

6. The production process of high-gluten flour of whole grains according to claim 5, characterized in that: In the step 5, the enzyme preparation is added into the mixed raw materials, and the reaction is carried out at a temperature of 45° C., a pH of 6.0, and a reaction time of 2 hours.

7. The production process of high-gluten flour of whole grains according to claim 6, characterized in that: In step six, the processed high-gluten flour is tested for microbial safety and sensory properties.

8. The process for producing high-gluten flour of whole grains according to claim 7, characterized in that: In the step seven, the high-gluten flour is vacuum-packed in an aluminum foil bag and stored away from light.

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