Green nutritional wheat flour and processing technology thereof

Abstract

The invention relates to the field of food processing, and particularly discloses green nutritional wheat flour and a processing technology thereof. The green nutritional wheat flour comprises the following raw materials in parts by weight: 70-100 parts of wheat flour, 6-8 parts of bran powder micron particles, 15-25 parts of potato starch, 3-5 parts of antioxidant powder and 1-2 parts of a natural preservative, the preparation method of the bran powder micron particles comprises the following steps: carrying out superfine grinding on bran powder, and sieving to obtain superfine ground bran powder; the preparation method comprises the following steps: dissolving linseed oil, Arabic gum and lecithin in water, uniformly mixing, and carrying out high-speed shearing until the particle size of an emulsion is 1-2 microns, so as to prepare a grease emulsion; carrying out electrostatic spray receiving on the grease emulsion by taking the superfine crushed bran powder as a substrate, and then drying at 40-50 DEG C for 1-2 hours to prepare the bran powder micron particles. The green nutritional wheat flour has the advantages that the green nutritional wheat flour tastes fine and smooth, and prepared dough is good in viscoelasticity and higher in freezing resistance at low temperature.

Description

Technical Field

[0001] The present application relates to the field of food processing, and more specifically, to a green and nutritious wheat flour and its processing technology. Background Art

[0002] As a globally widely used food raw material, wheat flour has irreplaceable value in nutrition, economy, culture, and the food industry. Wheat flour contains rich carbohydrates and 8 - 15% protein, which is the main energy source for the human body, especially suitable for people with high physical exertion. Moreover, natural wheat flour contains almost no fat and cholesterol, making it suitable as a basic raw material for a low-fat diet. Therefore, wheat flour is closely related to people's lives.

[0003] According to the existing relevant technology, the Chinese invention patent with the application number CN201811643611.2 discloses a wheat flour composition. By volume percentage, the wheat flour with a particle size less than 40μm in this composition accounts for 9 - 15%, the wheat flour with a particle size of 40 - 200μm accounts for 85 - 91%, and the wheat flour with a particle size of 100 - 200μm accounts for 26 - 32%. This kind of wheat flour has a relatively high GPI (>69.5%), a relatively low bran star content (<5.5%), and improves the specific volume, elasticity, appearance, color, structure, and stickiness of wheat products. However, refined wheat flour lacks protein and micronutrients. Long-term excessive consumption may lead to nutritional imbalance, and its taste is single, which may reduce the richness of the diet experience. Therefore, whole wheat flour is available on the market currently.

[0004] According to the existing relevant technology, the Chinese invention patent with the application number CN201910265892.0 discloses a method for making wheat whole wheat flour, which mainly includes the following steps: 1) obtaining non-flour components such as wheat bran and wheat germ with partial endosperm and flour through grinding; 2) mixing the non-flour components after micronization treatment with the flour components to obtain whole wheat flour. This production method reduces the water content of the non-flour components through microwave drying, improves the easy pulverization property of wheat bran, increases the micronization efficiency and stability of the non-flour components, extends the shelf life, and at the same time reduces the energy consumption for preparing whole wheat flour, avoids excessive pulverization of the endosperm, and retains the natural structures of protein and starch. However, a large amount of wheat bran is added to this kind of wheat flour. The particles of wheat bran are large and irregular, and contain insoluble dietary fiber. Therefore, the taste of the wheat flour is rough and not delicate enough, making the taste of the flour products made from the wheat flour poor.

[0005] In view of the above-mentioned related technologies, the inventor finds it necessary to provide a wheat flour and its processing technology that can make the taste of flour products delicate and smooth. Summary of the Invention

[0006] In order to improve the texture fineness and smoothness of flour products, the present application provides a green nutritious wheat flour and its processing technology.

[0007] In the first aspect, the present application provides a green nutritious wheat flour, adopting the following technical solution: A green nutritious wheat flour, comprising the following raw materials in parts by weight: 70 - 100 parts of wheat flour, 6 - 8 parts of micronized bran powder, 15 - 25 parts of potato starch, 3 - 5 parts of antioxidant powder, and 1 - 2 parts of natural preservative; the preparation method of the micronized bran powder is as follows: Ultra - micro - pulverize the bran powder and sieve it to obtain ultra - micro - pulverized bran powder; dissolve linseed oil, gum arabic, and lecithin in water, mix evenly, and perform high - speed shearing until the emulsion particle size is 1 - 2 μm to obtain an oil emulsion, and the mass ratio of linseed oil, gum arabic, and lecithin is 1 - 2:5 - 10:1 - 2; using the ultra - micro - pulverized bran powder as the substrate, receive the oil emulsion by electrostatic spraying, and then dry it at 40 - 50 °C for 1 - 2 hours to obtain the micronized bran powder, and the mass ratio of the ultra - micro - pulverized bran powder to the oil emulsion is 8 - 10:1 - 2.

[0008] By adopting the above - mentioned technical solution, ultra - micro - pulverizing the bran powder can significantly improve the solubility, fluidity, and adsorbability of wheat bran. The reduction of particle size can not only increase the soluble dietary fiber, total polyphenol content, and antioxidant activity of bran, extend the shelf life of wheat flour, but also significantly improve the roughness of wheat bran, making the texture of flour products smoother; using lecithin as an emulsifier and gum arabic as a wall material to emulsify linseed oil, gum arabic can fully encapsulate the oil to prevent the oil from being exposed to air and oxidized, improving the functional effect of linseed oil. The electrostatic spraying technology can evenly attach the linseed oil to the ultra - micro - pulverized bran powder by using gum arabic, making the surface of the bran powder smooth, reducing roughness and granularity. Moreover, the specific surface area of the ultra - micro - pulverized bran powder increases, which can adsorb a large amount of gum arabic encapsulating linseed oil, improving the texture and taste of wheat bran, making the flour products made of wheat flour have a smooth and delicate texture, reducing the roughness of flour products. In addition, linseed oil is rich in α - linolenic acid, which can reduce inflammation, improve human cardiovascular health, and at the same time has a faint nutty aroma, making the taste and flavor of wheat flour more unique. Its strong antioxidant effect makes the bran powder not easy to oxidize, further enhancing the smooth texture and flavor of the wheat flour dough and extending its shelf life.

[0009] Potato starch makes the particles of wheat flour finer and more viscous, reducing the coarseness of wheat flour and making its taste more acceptable to people; antioxidant powder can slow down or prevent the oxidation reaction of other molecules added to wheat flour, reduce the loss of nutrients in wheat flour, help maintain the freshness and quality of wheat flour, delay the browning of wheat flour, improve the appearance quality of flour products made from wheat flour, and extend the shelf life of wheat flour. In addition, through the interaction between antioxidant powder and gluten protein in the dough, the flexibility and extensibility of the dough can be enhanced, and the dough can be prevented from being damaged by freezing in a low-temperature environment; while natural preservatives can delay the oxidative rancidity of each component in wheat flour and prevent wheat flour from absorbing moisture during storage, which affects the quality of wheat flour during storage.

[0010] Optionally, the ultrafine ground wheat bran is pretreated before receiving the oil emulsion as follows: Dissolve the complex enzyme in water, adjust the pH to 6-7, add the ultrafine ground wheat bran, mix evenly, enzymatically hydrolyze at 30-45 °C for 4-4.5 h, and dry. The mass ratio of the complex enzyme to the ultrafine ground wheat bran is 0.7-0.8:150-160.

[0011] By adopting the above technical solution, wheat bran is rich in dietary fiber such as arabinoxylan, cellulose, glucan, flavonoids, polyphenols, etc. However, the rigid structure and strong binding of the bran components limit their ability to play physiological roles. The complex enzyme can hydrolyze the lipids in wheat bran and specifically cleave the acetyl groups and ester groups in dietary fibers such as arabinoxylan, decompose the tight cell wall matrix in the bran, destroy its tight structure, promote the exposure and hydrolysis of cellulose, and convert antioxidant components such as polyphenols and flavonoids from the bound state to the free state. This not only improves the absorption and utilization of polyphenols by the human body and improves the nutritional value of flour products made from wheat flour, but also the free antioxidant components avoid the oxidative damage of wheat flour due to excessive contact with oxygen in the air, further extending the shelf life of flour products made from wheat flour. In addition, the enzymatically hydrolyzed wheat bran powder added to wheat flour can improve the extensibility and elasticity of the dough, reduce the damage of wheat bran particles to the gluten network, thereby reducing the dough roughness and improving the specific volume and taste of the flour products.

[0012] Optionally, the complex enzyme includes acetyl esterase, lipase and ferulic acid esterase with an enzyme activity ratio of 80-85 U:120-130 U:80-85 U.

[0013] By adopting the above technical solutions, acetyl esterase cuts the acetyl groups in dietary fiber, destroys the side chains of xylan and causes it to loosen, thereby improving the microstructure in bran powder, destroying the dense structure in bran powder. Ferulic acid esterase hydrolyzes the ester bond between ferulic acid and hemicellulose, releasing polyphenols such as ferulic acid. Lipase acts on the lipid components in wheat bran, releasing fat-soluble functional substances. Through the rational compounding of multiple enzymes, the lipid degradation products of lipase can form complexes with the released phenolic substances, thus greatly enhancing the antioxidant activity and extending the shelf life of wheat flour. At the same time, the destruction of the fiber structure by acetyl esterase exposes more action sites of ferulic acid esterase and lipase, accelerating the release of polyphenols and lipids. Therefore, the rational compounding of the three enzymes interacts in wheat bran, and through the synergistic effect, the release of polyphenolic antioxidant components is accelerated, making the antioxidant performance of wheat flour reach the highest level. In addition, acetyl esterase decomposes the cross-linking of arabinoxylan and lignin, destroying the dense network structure in bran, resulting in a loose bran structure. This not only increases the contact area between lipase and lipids, enhances the generation of degradation products, improves the contact between enzymes and substrates through emulsification, and indirectly enhances the action effects of other enzymes, but also makes the wheat flour dough softer and more elastic, reduces the roughness of its flour products, makes the flour products smoother, and improves the taste.

[0014] Optionally, the antioxidant powder comprises the following raw materials in parts by weight: 7-8 parts of defatted soy flour, 5-6 parts of purslane powder, 10-15 parts of inulin, and 5-7 parts of gellan gum.

[0015] By adopting the above technical solutions, defatted soybean flour is rich in protein, dietary fiber and minerals, especially rich in lysine, which makes up for the deficiency of lysine in wheat flour and can also improve the taste of wheat flour, making the flour products made of wheat flour softer and compensating for the coarseness caused by adding micron-sized bran particles; since wheat flour does not contain vitamin C while purslane is rich in vitamin C, it provides rich vitamin C content for wheat flour, improving the nutritional value of wheat flour. The nutritional components of wheat flour, defatted soybean flour and purslane powder can complement each other, jointly providing more comprehensive nutrition for wheat flour. At the same time, the antioxidant components they contain have a certain preservation effect on the components in wheat flour, which can delay the lipid oxidation of wheat flour, prevent rancidity, and thus extend the storage time; adding inulin to wheat flour can significantly increase the dough formation time and stability time. Moreover, the exposed hydroxyl groups of inulin can combine with the water molecules in the dough in the form of hydrogen bonding, turning the water molecules into bound water, resulting in less water being frozen during the freezing process of the dough and preventing the formation of dough ice crystals. Inulin can also increase the content of disulfide bonds, α-helices and β-sheets in the dough proteins, and reduce the content of free sulfhydryl groups, thereby effectively maintaining the stability of proteins in frozen dough, promoting the construction of a dense gluten network structure, and enhancing the extensibility and elasticity of the dough; adding an appropriate amount of gellan gum to wheat flour can make the pore size of the gluten network structure of the dough smaller and the structure more dense, thereby enhancing the viscoelasticity and toughness of gluten proteins and improving the mechanical tolerance of the dough. After gellan gum is dissolved in water, the molecules will automatically aggregate to form a double helix structure and further aggregate through intermolecular hydrogen bonding to form a three-dimensional network structure, thereby intercepting water molecules, reducing the content of free water in the dough, thus reducing ice crystal formation and improving the freezing property of the dough.

[0016] Optionally, the preparation method of the antioxidant powder is as follows: S1: Dissolve gellan gum in water, stir at 60 - 65 °C for 1 - 2 h, add defatted soybean flour and purslane powder, homogenize and stir for 2 - 3 min to prepare a mixed solution, filter, dry and pulverize it into powder; S2: Dissolve inulin in water, homogenize and shear for 20 - 30 min, add the powder obtained in S1, stir evenly, dry and pulverize it into microparticles with a particle size of 400 - 500 μm to obtain the antioxidant powder.

[0017] By adopting the above technical scheme, gellan gum is used as the wall material to form a three-dimensional network structure on the surface of antioxidant powders such as defatted soybean flour and purslane flour, and the powder with antioxidant effect is wrapped inside, effectively blocking the contact between the antioxidant components and external oxygen, water molecules, etc., delaying the degradation of the antioxidant components, allowing the antioxidants to fully play their role and prolonging the shelf life of the flour. Inulin has hydroxyl groups. Gellan gum and inulin are compounded in a certain proportion. The adhesion of inulin can be used to coat a layer of microgel containing hydroxyl groups on the surface of the three-dimensional network structure, and the hydroxyl groups can be used to bind to water molecules. The interaction forms hydrogen bonds, combining the free water in the dough with the outer layer of microgel, further avoiding the penetration of water molecules, which not only prevents the inactivation of heat-sensitive ingredients such as oxygen and water molecules, but also enables the antioxidant components to function effectively. Inulin and gellan gum can also interact with gluten protein in the dough through intermolecular interactions, thereby enhancing the flexibility and extensibility of the dough and improving the taste of pasta products. In addition, gellan gum and inulin can also enhance the coating effect through electrostatic and hydrogen bonding, as well as double interactions on gluten protein, thereby enhancing the network structure of gluten and improving the extensibility, toughness and antifreeze properties of the dough.

[0018] Optionally, the natural preservative is ascorbic acid.

[0019] By adopting the above technical scheme, ascorbic acid has natural antioxidant and preservative effects, can inhibit lipid oxidation and microbial growth in wheat flour, extend the shelf life of wheat flour, enhance gluten structure, improve dough elasticity, indirectly reduce water absorption, and prevent wheat flour from getting damp during storage.

[0020] Optionally, the wheat flour is one or more of Jimai 22, Zhongmai 578, and Xinmai 26.

[0021] By adopting the above technical scheme, Jimai 22, Zhongmai 578 and Xinmai 26 are wheats with wide planting area, strong disease resistance and high gluten properties, and high protein content. The wheat flour processed with them can make the dough stable for a long time, which is suitable for making bread, ramen, dumplings and other foods that require high gluten strength.

[0022] In a second aspect, the present application provides a method for preparing green nutritious wheat flour, which adopts the following technical scheme: A method for preparing green nutritious wheat flour comprises the following steps: S1: washing the wheat, tempering the wheat for 34-38 hours, then drying the wheat at 60-65°C, sterilizing, peeling, grinding the wheat, and passing through a 60-120 mesh sieve to obtain wheat flour; S2: adding bran powder micron particles, potato starch, antioxidant powder and natural preservatives in order according to weight portions, stirring evenly, and preparing green nutritious wheat flour.

[0023] By adopting the above technical solution, grinding wheat can dissolve the nutrients in wheat, making them easier to digest and absorb, and the taste is more delicate. When mixed and added with other ingredients, it can enhance the nutritional value of wheat flour, make the flour products made from wheat flour softer and more elastic, and effectively extend the storage time of wheat flour.

[0024] In summary, the present application has the following beneficial effects: 1. Since the present application prepares wheat flour by adding micron-sized bran particles, potato starch, antioxidant powder, and natural preservatives to wheat flour, the bran is ultra-finely pulverized and used as the receiving substrate, and linseed oil and arabic gum are attached to the surface of the bran by electrostatic spraying. This not only reduces the oxidation rate of various dietary fibers and nutrients dissolved from the bran and extends the shelf life of wheat flour, but also improves the roughness and granularity of the bran, and enhances the texture and taste of the dough. The antioxidant powder can not only delay the oxidation reaction of each molecule in wheat flour, contribute to maintaining the storage time of wheat flour, but also interact with the gluten protein in the dough to enhance the flexibility, extensibility, and frost resistance of the dough, and improve the taste of the dough.

[0025] 2. In the present application, a composite enzyme is preferably used to enzymatically hydrolyze the ultra-finely pulverized bran. Through the reasonable combination of acetyl esterase, lipase, and ferulic acid esterase, the acetyl groups and ester groups in the dietary fiber of the bran can be cleaved, and phenolic substances with antioxidant properties are released. These phenolic substances are combined with the fat-soluble functional substances produced by the degradation of lipids by lipase. This not only enhances the antioxidant properties of wheat flour and extends the shelf life, but also through the synergistic effect of the composite enzyme, enhances the effect of the three enzymes on the bran, further degrades the acetyl groups and ester groups, destroys the tight structure of the bran, improves the softness and elasticity of the dough, and improves the roughness of the dough.

[0026] 3. In the present application, gellan gum is used as the wall material to form a three-dimensional network structure on the surface of the antioxidant powder, blocking the infiltration of oxygen and water molecules, delaying the oxidation rate of wheat flour, improving the storage time of wheat flour, and using the adhesiveness of inulin to coat a layer of microgel containing hydroxyl groups on the surface of the three-dimensional network structure. The hydroxyl groups can bind the water molecules in the dough in the form of hydrogen bonds through interaction with the water molecules, further preventing the water molecules from invading the antioxidant powder, improving the antioxidant properties of wheat flour. Moreover, after the free water becomes bound water, the amount of water frozen during the freezing process of the dough decreases, reducing the formation of ice crystals, thereby improving the frost resistance of the dough. In addition, through the interaction between gellan gum and inulin, not only the coating effect is enhanced, but also the gluten network structure can be strengthened by cross-linking with the gluten protein in the dough, further improving the flexibility and extensibility of the dough and improving the fineness of the dough taste. Detailed implementation manners

[0027] The following examples further illustrate the present application in detail.

[0028] Preparation Examples 1 - 10 of Wheat Bran Powder Micro - particles Preparation Example 1: S1: Ultrafinely crush the wheat bran powder and sieve it. When ultrafinely crushing, the power is 1800W, the rotation speed is 25000r / min, and the voltage is 220V; S2: Dissolve 2g of linseed oil, 10g of gum arabic, and 2g of lecithin in 100mL of water, mix evenly, and perform high - speed shearing until the emulsion particle size is 2μm to obtain an oil - in - water emulsion. The rotation speed during shearing is 10000rpm, and the time is 5 minutes. The linseed oil is selected from Zhengzhou Zhonghe Jianxin Biotechnology Co., Ltd., and the execution standard is GB / T 8235 - 2019 "Linseed Oil". The gum arabic is selected from Anhui Weimao Biotechnology Co., Ltd., and the product number is 6686681007. The lecithin is selected from Shaanxi Jinrun Biotechnology Co., Ltd., and the product number is 2365; S3: Using 10g of ultrafinely crushed wheat bran powder as the substrate, receive the oil - in - water emulsion obtained in S2 by electrostatic spraying, and then dry it at 50°C for 1 hour to obtain wheat bran powder micro - particles. The voltage of electrostatic spraying is 20kv, the flow rate is 5mL / h, and the distance is 15cm.

[0029] Preparation Example 2: S1: Ultrafinely crush the wheat bran powder and sieve it. When ultrafinely crushing, the power is 1800W, the rotation speed is 25000r / min, and the voltage is 220V; S2: Dissolve 1g of linseed oil, 5g of gum arabic, and 1g of lecithin in 100mL of water, mix evenly, and perform high - speed shearing until the emulsion particle size is 1μm to obtain an oil - in - water emulsion. The rotation speed during shearing is 10000rpm, and the time is 5 minutes. The linseed oil is selected from Zhengzhou Zhonghe Jianxin Biotechnology Co., Ltd., and the execution standard is GB / T 8235 - 2019 "Linseed Oil". The gum arabic is selected from Anhui Weimao Biotechnology Co., Ltd., and the product number is 6686681007. The lecithin is selected from Shaanxi Jinrun Biotechnology Co., Ltd., and the product number is 2365; S3: Using 8g of ultrafinely crushed wheat bran powder as the substrate, receive the oil - in - water emulsion obtained in S2 by electrostatic spraying, and then dry it at 40°C for 2 hours to obtain wheat bran powder micro - particles. The voltage of electrostatic spraying is 20kv, the flow rate is 5mL / h, and the distance is 15cm.

[0030] Preparation Example 3: The difference from Preparation Example 1 is that no linseed oil is added to the oil - in - water emulsion. Only dissolve 10g of gum arabic and 2g of lecithin in 100mL of water, mix evenly, and perform high - speed shearing until the emulsion particle size is 2μm to obtain an oil - in - water emulsion.

[0031] Preparation Example 4: The difference from Preparation Example 1 is that no gum arabic was added to the oil-in-water emulsion. Only 2 g of flaxseed oil and 2 g of lecithin were dissolved in 100 mL of water, mixed evenly, and subjected to high-speed shearing until the emulsion particle size reached 2 μm, obtaining the oil-in-water emulsion.

[0032] Preparation Example 5: The difference from Preparation Example 1 is that no flaxseed oil and gum arabic were added to the oil-in-water emulsion. Only 2 g of lecithin was dissolved in 100 mL of water, mixed evenly, and subjected to high-speed shearing until the emulsion particle size reached 2 μm, obtaining the oil-in-water emulsion.

[0033] Preparation Example 6: The difference from Preparation Example 1 is that the ultrafinely ground wheat bran was pretreated as follows before receiving the oil-in-water emulsion: 2 mg of acetyl esterase, 4 mg of lipase, and 2 mg of ferulic acid esterase were dissolved in 50 mL of deionized water, diluted to enzyme activities of 85 U, 130 U, and 85 U respectively, the pH was adjusted to 7, 1.6 g of ultrafinely ground wheat bran was added, mixed evenly, enzymatically hydrolyzed at 45 °C for 4 h, and dried at 60 °C for 24 h. The acetyl esterase was selected from Tianjin Bensheng Biotechnology, product number A11628, the lipase was selected from Shaanxi Pilot Boundary Biotechnology Co., Ltd., model BJSW, and the ferulic acid esterase was selected from Shaoguan Fangxin Chemical Industry.

[0034] Preparation Example 7: The difference from Preparation Example 6 is that the parameters of the pretreatment of the ultrafinely ground wheat bran were different: 2 mg of acetyl esterase, 3 mg of lipase, and 2 mg of ferulic acid esterase were dissolved in 50 mL of deionized water, diluted to enzyme activities of 80 U, 120 U, and 80 U respectively, the pH was adjusted to 6, 1.5 g of ultrafinely ground wheat bran was added, mixed evenly, enzymatically hydrolyzed at 30 °C for 4.5 h, and dried at 60 °C for 24 h. The acetyl esterase was selected from Tianjin Bensheng Biotechnology, product number A11628, the lipase was selected from Shaanxi Pilot Boundary Biotechnology Co., Ltd., model BJSW, and the ferulic acid esterase was selected from Shaoguan Fangxin Chemical Industry.

[0035] Preparation Example 8: The difference from Preparation Example 6 is that no ferulic acid esterase was added during the pretreatment of the ultrafinely ground wheat bran.

[0036] Preparation Example 9: The difference from Preparation Example 6 is that no acetyl esterase was added during the pretreatment of the ultrafinely ground wheat bran.

[0037] Preparation Example 10: The difference from Preparation Example 6 is that no ferulic acid esterase and acetyl esterase were added during the pretreatment of the ultrafinely ground wheat bran.

[0038] Preparation Examples 11 - 14 of the antioxidant powder Preparation Example 11: S1: 7 g of gellan gum was dissolved in 100 mL of water, stirred at 65 °C for 1 h, 8 g of defatted soy flour and 6 g of purslane powder were added, homogenized and stirred for 3 min to form a mixture, and dried and pulverized into a powder at 60 °C. S2: Dissolve 15 g of inulin in 100 mL of water, homogenize and shear for 30 min, add the powder obtained in S1, stir evenly, filter, dry at 60 °C, and pulverize into microparticles with a particle size of 500 μm to obtain an antioxidant powder. The inulin is selected from Mingrui Group Co., Ltd., and the product number is 033698.

[0039] Preparation Example 12: The difference from Preparation Example 11 is that the preparation parameters of the antioxidant powder are different. The specific steps are as follows: S1: Dissolve 5 g of gellan gum in 100 mL of water, stir at 60 °C for 2 h, add 7 g of defatted soybean powder and 5 g of purslane powder, homogenize and stir for 2 min to make a mixed solution, dry at 60 °C, and pulverize into powder; S2: Dissolve 10 g of inulin in 100 mL of water, homogenize and shear for 20 min, add the powder obtained in S1, stir evenly, filter, dry at 60 °C, and pulverize into microparticles with a particle size of 400 μm to obtain an antioxidant powder. The inulin is selected from Mingrui Group Co., Ltd., and the product number is 033698.

[0040] Preparation Example 13: The difference from Preparation Example 11 is that no gellan gum is added to the antioxidant powder. Only dissolve 15 g of inulin in 100 mL of water, homogenize and shear for 30 min, add 8 g of defatted soybean powder and 6 g of purslane powder, stir evenly, filter, dry at 60 °C, and pulverize into microparticles with a particle size of 500 μm to obtain an antioxidant powder. The inulin is selected from Mingrui Group Co., Ltd., and the product number is 033698.

[0041] Preparation Example 14: The difference from Preparation Example 11 is that no inulin is added to the antioxidant powder. Only dissolve 7 g of gellan gum in 100 mL of water, stir at 65 °C for 1 h, add 8 g of defatted soybean powder and 6 g of purslane powder, homogenize and stir for 3 min to make a mixed solution, filter, dry at 60 °C, and pulverize into microparticles with a particle size of 500 μm to obtain an antioxidant powder. The gellan gum is selected from Henan Anrui Biotechnology Co., Ltd. Examples

[0042] Example 1: A green nutritious wheat flour, the raw material dosage is shown in Table 1. The micron particles of bran powder are made from Preparation Example 1. The antioxidant powder is defatted soybean powder and purslane powder with a mass ratio of 8:6. The wheat flour is Jimai 22, and the natural preservative is ascorbic acid.

[0043] The processing technology of the above green nutritious wheat flour includes the following steps: S1: Wash the wheat, temper it for 38 h, then dry the wheat at 65 °C for 48 h, irradiate it with γ-rays at room temperature for 2 h for sterilization, peel it, grind it into powder, and pass through a 120-mesh sieve to obtain wheat flour; S2: Add the micron particles of bran powder, potato starch, antioxidant powder, and ascorbic acid in sequence according to parts by weight, and mix evenly to obtain green nutritious wheat flour.

[0044] Table 1 Raw material dosages of Examples 1 - 5 Raw materials / kg Example 1 Example 2 Example 3 Example 4 Example 5 Wheat flour 100 70 77 86 93 Micronized bran particles 8 6 6.5 7 7.5 Potato starch 25 15 17.5 20 22.5 Antioxidant powder 5 3 3.5 4 4.5 Natural preservative 2 1 1.3 1.5 1.8 Example 2: A green nutritious wheat flour, with its raw material dosages as shown in Table 1. The micron-sized bran particles are made from Preparation Example 2. The antioxidant powder is defatted soy flour and purslane powder with a mass ratio of 7:5. The wheat flour is Jimai 22, and the natural preservative is ascorbic acid.

[0045] The processing technology of the above green nutritious wheat flour includes the following steps: S1: Wash the wheat, condition it for 34 h, then dry the wheat at 60 °C for 48 h, irradiate it with γ-rays for sterilization at room temperature for 2 h, peel it, grind it into powder, and sieve it through a 60-mesh sieve to obtain wheat flour; S2: Add the micron-sized bran particles, potato starch, antioxidant powder, and ascorbic acid in sequence by weight, and mix them evenly to obtain the green nutritious wheat flour.

[0046] Example 3: A green nutritious wheat flour, different from Example 1 in that the raw material dosages used are different, and its raw material dosages are as shown in Table 1.

[0047] Example 4: A green nutritious wheat flour, different from Example 1 in that the raw material dosages used are different, and its raw material dosages are as shown in Table 1.

[0048] Example 5: A green nutritious wheat flour, different from Example 1 in that the raw material dosages used are different, and its raw material dosages are as shown in Table 1.

[0049] Example 6: A green nutritious wheat flour, different from Example 1 in that the micron-sized bran particles are made from Preparation Example 6.

[0050] Example 7: A green nutritious wheat flour, different from Example 6 in that the micron-sized bran particles are made from Preparation Example 7.

[0051] Example 8: A green nutritious wheat flour, different from Example 6 in that the micron-sized bran particles are made from Preparation Example 8.

[0052] Example 9: A green nutritious wheat flour, different from Example 6 in that the micron-sized bran particles are made from Preparation Example 9.

[0053] Example 10: A green nutritious wheat flour, different from Example 6 in that the micron-sized bran particles are made from Preparation Example 10.

[0054] Example 11: A green nutritious wheat flour, different from Example 6 in that the antioxidant powder is made from Preparation Example 11.

[0055] Example 12: A kind of green nutritious wheat flour, which is different from that of Example 11 in that the antioxidant powder is made from Preparation Example 12.

[0056] Example 13: A kind of green nutritious wheat flour, which is different from that of Example 11 in that the antioxidant powder is made from Preparation Example 13.

[0057] Example 14: A kind of green nutritious wheat flour, which is different from that of Example 11 in that the antioxidant powder is made from Preparation Example 14.

[0058] Comparative Example Comparative Example 1: A kind of green nutritious wheat flour, which is different from that of Example 1 in that the micron particles of bran powder are made from Preparation Example 3.

[0059] Comparative Example 2: A kind of green nutritious wheat flour, which is different from that of Example 1 in that the micron particles of bran powder are made from Preparation Example 4.

[0060] Comparative Example 3: A kind of green nutritious wheat flour, which is different from that of Example 1 in that the micron particles of bran powder are made from Preparation Example 5.

[0061] Comparative Example 4: A kind of green nutritious wheat flour, which is different from that of Example 1 in that only the bran powder is crushed into particles of 300μm and used to replace the micron particles of bran powder in equal amount.

[0062] Performance Detection Test Prepare the green nutritious wheat flour according to the methods in the examples and comparative examples, and conduct performance detection with reference to the following methods: 1. Texture detection: Mix 300g of wheat flour with 170g of water, stir until a smooth dough is formed, conduct texture test on a texture analyzer, use a probe of model A / SPR to measure the anti-tensile force and extension displacement, the pre-test speed is 2mm / s, the test speed is 1mm / s, the post-test speed is 2mm / s, the triggering mode is "displacement", the triggering force is 3g, the data acquisition point is "target position", the strain height is set to 10mm, repeat each sample 3 times, take the average value, and the test results are shown in Table 2.

[0063] 2. Freezing resistance determination: The weight loss method is adopted to test the water loss of the frozen dough. Mix 300g of wheat flour with 170g of water, stir until a smooth dough is formed, weigh the dough, record the weight as M0, then quickly place the dough in a freezer at -30°C for 30min, after quick freezing, place the dough in a refrigerator at -20°C for 12h, after the refrigeration is over, place the frozen dough in a constant temperature and humidity incubator (38°C, 90%) to thaw and weigh, record as M1, the weight difference between M0 - M1 is the water loss of the dough, the greater the water loss indicates the worse the freezing resistance of the dough, and the test results are shown in Table 2.

[0064] 3. Shelf-life test: Mix 300 g of wheat flour with 170 g of water, stir until a smooth dough is formed, then let it stand and ripen for 15 minutes in an environment with a temperature of 25 °C and a humidity of 85%. Roll, cut, dry, cut, and weigh the noodles according to the conventional method to obtain the finished noodles. In a dark environment, at 25 °C and a relative humidity of 80%, observe the mildew situation. Take the time when the first mildew spot appears as the detection standard for the shelf life. For each example or comparative example, take 5 groups of noodle samples with the same mass for testing, and take the average value of the test results. The test results are shown in Table 2, where the numbers after the decimal point in the table represent hours.

[0065] 4. Sensory evaluation: Weigh wheat flour and mix it with 33% of its mass of water, stir at low speed for 2 min with a dough mixer, and then stir at medium-high speed for 8 min to form a uniform dough floc. Adjust the roller distance of the noodle press to 2 mm, fold the dough sheet and press it 6 times, then adjust the roller distance of the noodle press to 0.8 mm, fold the dough sheet and press it 4 times. Use a noodle cutter with a width of 2 mm to press the obtained dough sheet into noodles with a size of 0.8×2 mm, and dry them in a drying room. Boil the noodles in boiling water for 10 min, and select 10 experienced personnel to conduct a sensory evaluation of their taste. The evaluation criteria are as follows: 4 points for strong noodle gumminess, smooth taste, and non-greasy; 3 points for relatively strong flour gumminess, relatively smooth taste, and non-greasy; 2 points for average flour gumminess, average taste, and non-greasy; 1 point for weak flour gumminess, uneven taste, and non-greasy. Take the average value as the sensory evaluation of the noodles. The test results are shown in Table 2.

[0066] Table 2 Test data of the texture, freeze resistance, shelf life, and taste of the dough According to Table 1 of the raw materials and the data in Table 2, it can be seen that in Examples 1-5, the tensile strength and elongation displacement of the dough are maintained at a relatively high level, the water loss does not change much. After 30 days of accelerated experiment at 50 °C, the time when the first mildew spot appears on the noodles still remains within a relatively long period, and the noodles have strong gumminess, smooth taste, and are non-greasy. Compared with Comparative Example 4 where only ground wheat bran powder is added, the sensory evaluation score is higher. From the data, it can be known that after ultrafine grinding of the wheat bran powder and attaching arabic gum and linseed oil to the wheat bran powder by electrostatic spraying, it can not only enhance the texture properties such as the ductility and elasticity of the dough, but also play a certain role in enhancing the shelf life and taste of the noodles.

[0067] Examples 6-7 are different from Example 1 in that the micronized bran particles are made from Preparation Example 6 and Preparation Example 7 respectively. From the data, it can be seen that compared with Example 1, the water loss of the dough in Examples 6-7 does not change much, but the tensile resistance, elongation displacement of the dough and the taste evaluation of the noodles are improved, and the time for the noodles to first appear moldy is significantly extended. From this, it can be known that by enzymatically hydrolyzing the bran with complex enzymes, the texture properties such as the ductility of the dough can be increased, the storage time of the noodles can be extended, and the taste of the noodles can be improved to a certain extent, making the noodles made from wheat flour smoother and more palatable.

[0068] Examples 8-10 are different from Example 6 in that the micronized bran particles are made from Preparation Example 8, Preparation Example 9 and Preparation Example 10 respectively. Compared with Example 6, the water loss of the dough does not change much, but the tensile resistance, elongation displacement and the taste evaluation of the noodles decrease, and the time for the noodles to first appear moldy is shortened. Therefore, by compounding ferulic acid esterase, acetyl esterase and lipase, through the synergistic effect among the three, the shelf life and texture properties of the noodles and the dough can be effectively improved, and the taste of the noodles can be improved.

[0069] Compared with Example 6, in Examples 11-12, the antioxidant powder is made from Preparation Example 11 and Preparation Example 12 respectively. From the data, it can be known that the tensile resistance and elongation displacement of the dough are increased, the taste evaluation of the noodles is increased, the time for the noodles to first appear moldy is significantly extended, and the water loss is significantly reduced. From the data, it can be concluded that when the added antioxidant powder is coated with inulin and gellan gum, not only the storage time and texture properties such as ductility and elasticity of the flour products are improved, but also the taste of the noodles is enhanced to a certain extent. In addition, the frost resistance of the dough is also significantly improved, and the stability of the noodles in the frozen environment is improved.

[0070] Examples 13-14 are different from Example 11 in that the antioxidant powder is made from Preparation Example 13 and Preparation Example 14 respectively. Compared with Preparation Example 11, Preparation Example 13 and Preparation Example 14 do not add gellan gum and inulin respectively. From the data in Table 2, it can be seen that compared with Example 11, the tensile resistance, elongation displacement and taste evaluation of the dough decrease, the time for the noodles to first appear moldy is shortened, and the water loss increases significantly. From this data, it can be known that when inulin and gellan gum are added to the antioxidant powder, the shelf life and taste evaluation of the noodles can be significantly improved, and the ductility, elasticity and frost resistance of the dough can be enhanced to a certain extent.

[0071] The differences between Comparative Examples 1-3 and Example 1 are that the micron particles of wheat bran powder are made from Preparation Example 3, Preparation Example 4, and Preparation Example 5 respectively. From the data, it can be seen that the water loss of Comparative Examples 1-3 has slightly changed, the anti-tensile force and elongation displacement of the dough have slightly decreased, the taste evaluation of the noodles has significantly decreased, and the time for the first appearance of mildew spots has shortened. From this data, it can be known that when linseed oil and arabic gum are added to wheat flour, the ductility and elasticity of the dough and the storage time of the noodles can be significantly improved, and the sensory evaluation of making noodles can be improved to a certain extent.

[0072] The difference between Comparative Example 4 and Example 1 is that only wheat bran is crushed into particles with a size of 300 μm. From the tabular data, it can be seen that the water loss of the dough has slightly changed, the anti-tensile force and elongation displacement have decreased, the taste evaluation has significantly decreased, and the time for the first appearance of mildew spots has significantly shortened. From this, it can be known that when linseed oil and arabic gum are added to wheat bran powder and it is ultra-finely ground to reduce its particle size, the texture properties of the dough and the storage time of the noodles can be significantly improved, and the taste evaluation of the noodles can be significantly improved.

[0073] This specific embodiment is only an explanation of the present application and does not limit the present application. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as it is within the scope of the claims of the present application, it is protected by the patent law.

Claims

1. A kind of green nutritious wheat flour, characterized in that, It comprises the following raw materials in parts by weight: 70 - 100 parts of wheat flour, 6 - 8 parts of micronized bran powder, 15 - 25 parts of potato starch, 3 - 5 parts of antioxidant powder, and 1 - 2 parts of natural preservative; the preparation method of the micronized bran powder is as follows: The bran is ultrafinely pulverized and sieved to obtain ultrafinely pulverized bran. Linseed oil, gum arabic, and lecithin are dissolved in water, mixed evenly, and subjected to high - speed shearing until the emulsion particle size is 1 - 2 μm to obtain an oil emulsion. The mass ratio of linseed oil, gum arabic, and lecithin is 1 - 2:5 - 10:1 - 2. Using the ultrafinely pulverized bran as the substrate, the oil emulsion is received by electrostatic spraying, and then dried at 40 - 50 °C for 1 - 2 hours to obtain the micronized bran powder. The mass ratio of the ultrafinely pulverized bran to the oil emulsion is 8 - 10:1 - 2.

2. The green nutritious wheat flour according to claim 1, wherein: Before the ultrafinely pulverized bran receives the oil emulsion, it undergoes the following pretreatment: The complex enzyme is dissolved in water, the pH is adjusted to 6 - 7, the ultrafinely pulverized bran is added, mixed evenly, enzymolyzed at 30 - 45 °C for 4 - 4.5 h, and dried. The mass ratio of the complex enzyme to the ultrafinely pulverized bran is 0.7 - 0.8:150 - 160.

3. The green nutritious wheat flour according to claim 2, wherein: The complex enzyme comprises acetyl esterase, lipase, and ferulic acid esterase with an enzyme activity ratio of 80 - 85 U:120 - 130 U:80 - 85 U.

4. The green nutritious wheat flour according to claim 1, wherein: The antioxidant powder comprises the following raw materials in parts by weight: 7 - 8 parts of defatted soybean powder, 5 - 6 parts of purslane powder, 10 - 15 parts of inulin, and 5 - 7 parts of gellan gum.

5. The green nutritious wheat flour according to claim 4, characterized in that: The preparation method of the antioxidant powder is as follows: S1: Dissolve gellan gum in water, stir at 60 - 65 °C for 1 - 2 h, add defatted soybean powder and purslane powder, homogenize and stir for 2 - 3 min to make a mixed solution, and dry and pulverize it into powder. S2: Dissolve inulin in water, homogenize and shear for 20 - 30 min, add the powder obtained in S1, stir evenly, filter, dry, and pulverize it into microparticles with a particle size of 400 - 500 μm to obtain the antioxidant powder.

6. The green nutritious wheat flour according to claim 1, wherein: The natural preservative is ascorbic acid.

7. The green nutritious wheat flour according to claim 1, characterized in that: The wheat flour is one or more of Jimai 22, Zhongmai 578, and Xinmai 26.

8. The processing technology of the green nutritious wheat flour according to any one of claims 1-7, characterized in that: It comprises the following steps: S1: Wash the wheat, temper it for 34 - 38 h, then dry, sterilize, peel, and mill the wheat at 60 - 65 °C, and sieve it through a 60 - 120 - mesh sieve to obtain wheat flour. S2: Sequentially add the micronized bran powder, potato starch, antioxidant powder, and natural preservative in parts by weight, and stir evenly to obtain green nutritious wheat flour.

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