Preparation method of high-dietary-fiber high-vitamin high-mineral-substance five-wheat whole flour

Abstract

The invention discloses a high-dietary-fiber five-wheat whole flour making method which comprises the following steps: processing 38% of rye, 25% of oat, 17% of wheat, 10% of buckwheat and 10% of barley at a low temperature of less than or equal to 45 DEG C by adopting two paths of separate grinding and mixing or mixing and grinding, and completely retaining endosperm, bran and germs. Every 100g of the obtained product contains 11.2 g of protein, 13.4 g of dietary fiber and rich vitamins and minerals, can be used for making staple foods such as bread and steamed buns, can obtain acceptable palatability while ensuring high nutritional value, is not a simple set of nutrients, and has the advantages of low cost and low production cost. Instead, a three-in-one life support network of a germ nerve protection system, a bran intestinal regulation system and a trace element defense system is constructed, so that each piece of staple food becomes a cell-level health guard.

Description

Technical Field

[0001] The present invention relates to the technical field of healthy compound foods, and particularly relates to a method for making a five-grain whole flour with high dietary fiber, high vitamins, and high minerals. Background Art

[0004] The processing of refined grains by removing bran and germ results in a serious loss of dietary fiber, B vitamins, and minerals. Existing compound cereal flours mostly use high-temperature processing or single-grain formulas, making it difficult to balance nutritional integrity and palatability. In particular, the utilization of highly nutritious grains such as rye is insufficient, and heat-sensitive components are easily damaged during the processing. Summary of the Invention

[0005] The purpose of this part is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Simplifications or omissions may be made in this part, as well as in the abstract and title of the present application, to avoid obscuring the purpose of this part, the abstract, and the title. However, such simplifications or omissions shall not be used to limit the scope of the present invention.

[0006] In view of the problems existing in the above-mentioned prior art, the inventor of the present invention has proposed the present invention.

[0007] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for making a five-grain whole flour with high dietary fiber, high vitamins, and high minerals.

[0008] To solve the above technical problems, the present invention provides the following technical solutions: A method for making a five-grain whole flour with high dietary fiber, high vitamins, and high minerals, comprising:

[0009] (1) Raw material ratio: rye 38 wt%, oats 25 wt%, wheat 17 wt%, buckwheat 10 wt%, barley 10 wt%;

[0010] (2) Structure retention: Completely retain the endosperm, bran, and germ of the grains;

[0011] (3) Nutritional component integration: Completely retain various nutritional components;

[0012] (4) Select one of the following processing paths:

[0013] Path A: Grind the five grains separately and then mix them;

[0014] Path B: Mix the five grains and then grind them together;

[0015] (5) The grinding temperature ≤ 45 °C, and the fineness is 200 - 300 mesh.

[0016] As a preferred embodiment of the method for producing the high-dietary fiber, high-vitamin, and high-mineral five-wheat whole flour of the present invention, the path A comprises the steps of: independent ozone sterilization (5-10 ppm, 20-40 minutes); grinding to a fineness of 300 mesh; and mixing evenly in proportion.

[0017] As a preferred embodiment of the method for producing the high-dietary fiber, high-vitamin, and high-mineral five-wheat whole flour of the present invention, the path B comprises the steps of: premixing the raw materials in proportion; grinding in a double-helix mill at one time; and the discharge temperature being ≤40°C.

[0018] As a preferred solution of the method for preparing the high-dietary-fiber, high-vitamin, and high-mineral five-wheat whole-wheat flour of the present invention, the passing rate of the ground powder through a 300-mesh sieve is ≥97%.

[0019] As a preferred solution of the method for preparing the high-dietary-fiber, high-vitamin, and high-mineral five-wheat whole-wheat flour of the present invention, no preservatives, enzyme preparations, or chemical additives are added during the entire process.

[0020] As a preferred solution of the method for preparing the high-dietary fiber, high-vitamin, and high-mineral five-wheat whole flour of the present invention, the raw materials are sterilized by ozone treatment at a concentration of 5-10 ppm.

[0021] A five-wheat whole flour with high dietary fiber, high vitamins and high minerals, wherein: protein ≥11g / 100g; dietary fiber ≥13g / 100g; vitamin B1 ≥0.3mg / 100g.

[0022] As a preferred embodiment of the high dietary fiber, high vitamin and high mineral five-wheat whole flour of the present invention, the mineral content thereof satisfies: calcium ≥57 mg / 100 g; iron ≥5 mg / 100 g; and selenium ≥5.5 μg / 100 g.

[0023] As a preferred application of the high-dietary-fiber, high-vitamin, and high-mineral five-wheat whole flour of the present invention, the flour is used for making bread, steamed buns, or biscuits, with an addition amount of 30-100 wt%.

[0024] As a preferred embodiment of the application of the high dietary fiber, high vitamin and high mineral five-wheat whole wheat flour of the present invention, when compounded with wheat flour in a ratio of 1:1, the hardness of the steamed buns produced is ≤5.2N / cm 2 , taste score ≥8 / 10.

[0025] Beneficial effects of the present invention: The present invention solves the nutritional deficiencies of refined grains through a triple optimization design:

[0026] Nutritional integrity: The scientific ratio of five grains forms a nutritional matrix: the high minerals in rye (the iron content is 12 times that of wheat), the dietary fiber in oats, the antioxidants in buckwheat, the protein network in wheat, and the β-glucan in barley. Through the ratio, they work together to achieve full coverage of essential nutrients;

[0027] The vitamin E family in the germ, the B vitamins in the bran, and the functional proteins in the endosperm maintain their biological activities during low-temperature grinding at ≤ 45°C.

[0028] Processing applicability: Low-temperature grinding avoids the loss of heat-sensitive components, and a specific particle size range ensures the processing performance of the product, which can be widely used in the production of staple foods such as steamed buns and bread;

[0029] Balance between health and taste: Through the scientific ratio and fine processing of grains, while maintaining high nutritional value, the taste of the products is close to the level of traditional pasta. Specific implementation mode

[0030] To make the above objects, features, and advantages of the present invention more obvious and understandable, the following will describe the specific implementation mode of the present invention in detail in conjunction with the embodiments of the specification.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar generalizations without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0032] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that can be included in at least one implementation mode of the present invention. The "in one embodiment" that appears in different places in this specification does not all refer to the same embodiment, nor is it an independent or selectively mutually exclusive embodiment with other embodiments.

[0033] Example 1

[0034] This embodiment provides a method for making a five-wheat whole flour with high dietary fiber, high vitamins, and high minerals. Specifically, the method of grinding and mixing separately (high-nutrition retention type).

[0035] As a specific implementation method, operate according to the following steps:

[0036] Raw material pretreatment:

[0037] Select five-wheat raw materials, and remove impurities and mildewed grains;

[0038] Preferably, ozone sterilization: concentration 8 ppm, treatment for 30 minutes (killing microorganisms without chemical residues).

[0039] Independent low-temperature grinding:

[0040] Use circulating water to cool the flour mill (temperature control accuracy ±2°C);

[0041] Further staged control:

[0042] Grain type Coarse grinding particle size Fine grinding particle size Temperature control Rye 60 mesh 300 mesh ≤40℃ Oat 50 mesh 280 mesh ≤35℃ Wheat 70 mesh 300 mesh ≤45℃

[0043] Precise proportioning and mixing:

[0044] Weigh according to the proportion: 38 kg of rye whole flour, 25 kg of oat whole flour, 17 kg of wheat whole flour, 10 kg of buckwheat whole flour, 10 kg of barley whole flour;

[0045] Preferred three-dimensional mixing: amplitude 12 mm, frequency 20 Hz, time 45 minutes.

[0046] Analysis of nutritional and processing characteristics:

[0047] Advantages of nutritional retention:

[0048] Retention rate of vitamin B1 is 96.5% (less heat accumulation due to separate grinding)

[0049] Retention rate of selenium element is 97.8% (independent low-temperature grinding of rye locks in trace elements)

[0050] Application limitations:

[0051] Hardness of 100% whole flour steamed bun is 7.8 N / cm 2 (The intact retention of bran results in a hard texture)

[0052] Specific volume is only 2.8 mL / g (lower than 4.5 mL / g of refined flour bread).

[0053] Furthermore, the calculation method of the protein content in the five-grain whole flour is: rye protein content: 10.8 g x 38% + oat protein content: 12.5 g x 25% + wheat protein content: 10 g x 17% + buckwheat protein content: 11 g x 10% + barley protein content; 11.5 g x 10% = 11.179 g, that is, the protein content per 100 g of the five-grain whole flour is: 11.2 g. By analogy, the content of other various nutrients per 100 g of the five-grain whole flour is calculated.

[0054]

[0055]

[0056] Example 2

[0057] This example provides a method for making five-grain whole flour with high dietary fiber, high vitamins, and high minerals. Specifically, it is the integrated mixing and grinding method (high-efficiency processing type).

[0058] As another specific embodiment, a mixing and grinding process is adopted:

[0059] Raw material pretreatment:

[0060] Weigh the mixed grains in proportion: 38 kg rye + 25 kg oats + 17 kg wheat + 10 kg buckwheat + 10 kg barley; preferably adjust the moisture by spraying humidification to a moisture content of 13.5%, and seal and balance for 24 hours (to solve the uneven grinding caused by hardness differences).

[0061] Differential co-grinding control:

[0062] Using a double-screw mill (screw speed gradient setting):

[0063] Region Rotational speed (rpm) Function Feeding section 200 Gentle crushing of endosperm Grinding section 800 Efficient pulverization of bran fiber Homogenization section 400 Powder particle size homogenization

[0064] Further temperature control: ≤45℃ throughout the whole process, and real-time monitoring of discharge temperature.

[0065] Processing efficiency and palatability analysis:

[0066] Processing advantages:

[0067] Energy consumption reduced by 42%;

[0068] The production capacity per unit time increased by 3.2 times;

[0069] Taste improvement mechanism:

[0070] Mixed grinding allows bran and endosperm to be more fully integrated

[0071] The hardness of 50% compound steamed bread is reduced to 4.6N / cm 2 (close to 4.2N / cm for refined flour steamed buns) 2 )

[0072] Nutritional changes: Vitamin B1 retention rate is 92.3% (slightly higher due to the accumulated heat from mixing and grinding), and dietary fiber dissolution rate is increased by 15% (bran crushing promotes hydration).

[0073] A systematic comparison of the two implementation methods reveals the following core principles:

[0074] Nutrient retention comparison

[0075] Index Separate grinding and mixing method Integrated grinding method Difference mechanism Retention rate of vitamin B1 96.5％ 92.3％ Separate grinding reduces heat action time Retention rate of selenium element 97.8％ 95.1％ Independent grinding of rye avoids oxidation Dissolution rate of dietary fiber 22％ 37％ Integrated grinding makes fiber more fully broken

[0076] Conclusion: The separate grinding and mixing method is more suitable for scenarios with high vitamin retention requirements, while the integrated grinding method is more suitable for scenarios with high dietary fiber bioavailability requirements.

[0077] Processing performance comparison

[0078] Parameter Separate grinding and mixing method Integrated grinding method Industrial adaptability Unit energy consumption 85 kW·h / ton 49 kW·h / ton Integrated grinding method saves 42% energy Equipment occupied area 120㎡ 65㎡ Integrated grinding method saves 46% space Production cycle 4.2 hours / batch 1.8 hours / batch Integrated grinding method improves efficiency by 133%

[0079] Conclusion: The combined grinding method significantly improves production economy and is suitable for large-scale continuous production.

[0080] Verification of compound synergistic effect:

[0081] 50% five-grain whole flour + 50% wheat flour:

[0082] The hardness of steamed buns made by the separate grinding method is 5.0 N / cm 2 ; The hardness of steamed buns made by the combined grinding method is 4.6 N / cm 2 (close to the taste of refined flour steamed buns).

[0083] The combined grinding method naturally improves palatability through physical refinement, while the separate grinding method relies on compounding to achieve taste balance.

[0084] Suggestions for industrial implementation

[0085] Demand scenario Recommended process Core basis Medical nutritional food Separate grinding and mixing method Maximize vitamin / trace element retention Popular staple food raw material Integrated grinding method Economy + compound palatability advantage High-fiber functional food Integrated grinding method Dissolution rate of dietary fiber increases by 15%

[0086] Furthermore, the essence of the separate grinding and mixing method is a nutritional isolation and protection strategy. The independent grinding of the five grains fundamentally blocks the heat conduction path, especially forming a physical isolation for trace nutrients such as selenium in rye that are prone to oxidation. When rye completes particle size refinement in a dedicated low-temperature environment, the antioxidant complexes (such as ferulic acid esters) in its cell wall maintain the active state to the greatest extent, which is the internal mechanism for the leading retention rate of vitamin B1 in this process. However, this isolation and protection is a double-edged sword - the physical separation of nutrients between grains delays the interaction of functional components. For example, the synergistic effect between oat β-glucan and rye polyphenols needs to be slowly released during the ripening process of the final product, resulting in limited immediate bioavailability.

[0087] On the contrary, the core value of the combined grinding method lies in the in-situ activation mechanism of nutrients. During the co-grinding of the five grains, molecular-level collisions occur, and the breakage of bran fibers enables the esterase in the germ to directly contact the endosperm starch, triggering the pre-hydrolysis of dietary fiber by endogenous enzymes. Although this in-situ activation causes the loss of trace heat-sensitive nutrients due to the conversion of mechanical energy into heat, it significantly improves the water-holding capacity and swelling degree of fiber components. More importantly, phenylalanine in rye and buckwheat rutin form a conjugate complex under the action of grinding shear force, enhancing the antioxidant activity chain, which is the deep reason why the products made by the combined grinding method can still maintain high biological activity of minerals after cooking.

[0088] The separate grinding and mixing process exhibits typical precision modular characteristics. Each independent grinding line is essentially a customized system tailored to the physical and chemical properties of a specific grain: the high fiber density of rye requires high shear force to break the grain wall, the viscosity of oat β-glucan requires temperature control to avoid gelatinization, and the brittle endosperm of wheat is suitable for progressive grinding. While this modular design ensures nutritional accuracy, it comes at three major costs: first, the parallel operation of multiple systems leads to an expansion of the equipment's resonance zone, necessitating the strengthening of the basic shock-absorbing structure; second, the powder conveying process produces a grading effect, requiring the addition of a dynamic mixing compensation step; and finally, the machine cleaning operation during process switching results in approximately 12% raw material loss.

[0089] The principle of integrated mixing and grinding embodies the idea of intensive system integration. The five significantly different grains are regarded as a whole material system, and the intelligent distribution of crushing energy levels is achieved through the setting of the screw speed gradient: the slow shearing in the feed section prioritizes the crushing of the brittle wheat endosperm, the high-speed area in the middle section focuses on conquering the lignin network of rye bran, and the final homogenization area uses the natural adhesive properties of oat flour to wrap the angular buckwheat particles. The subtlety of this progressive crushing strategy lies in: using the characteristics of the materials themselves as processing media (such as oats as a grinding aid), which not only reduces energy consumption, but also avoids the introduction of exogenous additives. However, this process places strict requirements on the homogeneity of the moisture content of the raw materials. If the moisture gradient exceeds 0.5%, the grinding energy efficiency will drop sharply.

[0090] The bottleneck of palatability of separately ground mixed products stems from the phenomenon of microstructural phase separation. When five kinds of whole grain flours are mechanically mixed, components of different densities and particle sizes are selectively hydrated during the dough formation process: wheat starch granules preferentially absorb water and swell to form a continuous phase, while rye bran fragments settle due to density differences to form a rigid skeleton. This microscopic phase separation is directly manifested as an increase in macroscopic chewing hardness. The taste of "similar to corn cob" described in the instructions is caused by high-density bran aggregates piercing the starch gel network. The essence of improving the taste of compound wheat flour is to introduce a fine starch matrix to wrap the bran particles and weaken its destructive interface effect.

[0091] The co-grinding process overcomes textural limitations through interfacial fusion. During the co-grinding process, the sharp-angled buckwheat crystals repeatedly cut the oat β-glucan chains, exposing more hydrophilic groups. Simultaneously, the wheat starch granules embed themselves into the cracks of the rye fibers, forming a mechanical interlock. This multi-scale interface reconstruction produces a dual effect: on the one hand, bran fragments are transformed into reinforcing fibers rather than discrete hard particles; on the other hand, the released oat colloids form a lubricating hydrated film between the starch granules. The most significant texture evolution is reflected in biscuit products—the three-dimensional network formed by the co-grinding flour evenly distributes baking stress, avoiding the cracking tendency of traditional whole-grain biscuits and achieving the "good taste" rating certified by the data sheet.

[0092] Two processes essentially define the double-helix path of healthy staple food evolution:

[0093] The separate grinding and mixing method represents the direction of precise nutrition, and its value is particularly prominent in the field of foods for special medical purposes. When dealing with patients with metabolic syndrome, maximizing the retention of phenylalanine (a neurotransmitter precursor) in rye and D-chiro-inositol (an insulin sensitizer) in buckwheat has clinical significance. This process can achieve customized formulations through module expansion. For example, for osteoporosis patients, the proportion of rye can be increased to 45%, taking advantage of the synergistic absorption of calcium, magnesium, and manganese in rye without affecting the processing performance of the system.

[0094] The combined grinding method points to the path of popular nutrition and inclusiveness. Its intensive advantages are directly transformed into three levels of industrial value: at the production end, the energy consumption per ton of materials is reduced by 40%; at the packaging end, due to the improved fluidity of the powder, the filling efficiency is doubled; at the consumption end, through compounding technology, healthy staple foods can seamlessly access traditional dietary scenarios. This process is naturally suitable for the continuous transformation of the staple food industry - the raw material pretreatment tower and the grinding unit can form a vertical production module, shortening the "batching - grinding - packaging" production line of existing factories by 60%.

[0095] The five-grain whole flour of the present invention constructs a full-spectrum nutrition matrix through the scientific compatibility of rye, oats, wheat, buckwheat, and barley. This ratio is not a simple superposition, but is based on the deep coupling of the nutritional characteristics of each grain:

[0096] As a nutritional anchor point, every 100g of rye contains 5.06mg of iron, 57.5mg of calcium, and 13.4g of dietary fiber, injecting a high mineral density into the product. More importantly, the phenylalanine (6 times the content of wheat) and tryptophan (15 times that of wheat) it contains constitute the core nutrients of the nervous system, which are the life cornerstones completely lacking in refined grains.

[0097] Oats and buckwheat form a functional synergy: the β-glucan (a cholesterol-lowering active ingredient) in oats and rutin (a powerful antioxidant) in buckwheat combine in the intestine to form a biphasic sustained-release system - the viscous colloid of β-glucan wraps rutin molecules, not only delaying the degradation of the latter in the gastric acid environment but also promoting its targeted release in the colon. This natural compatibility increases the antioxidant efficacy by more than 3 times, far exceeding the efficacy of single grains.

[0098] Wheat and barley complete the nutritional cycle: while wheat gluten constructs the dough skeleton, the cystine it contains combines with the selenium-methionine complex in barley to form a sulfur-containing amino acid-selenium synergist. This unique complex can activate human glutathione peroxidase, convert heavy metal toxins into excretable forms, and achieve the dual biological effects of detoxification and antioxidant. The five-grain whole flour is not a simple collection of nutrients, but constructs a trinity life support network of "germ nerve protection system + bran intestinal regulation system + trace element defense system", making every bite of staple food a cell-level health guardian.

[0099] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A method for making a five-wheat whole flour with high dietary fiber, high vitamins and high minerals, characterized in that: Comprising: (1) Raw material ratio: rye 38wt%, oats 25wt%, wheat 17wt%, buckwheat 10wt%, barley 10wt%; (2) Structure retention: completely retain the endosperm, bran and germ of grains; (3) Nutrient integration: completely retain various nutrients; (4) Select one of the following processing paths: Path A: Grind the five grains separately and then mix them: Path B: Mix the five grains and then grind them together; (5) Grinding temperature ≤ 45°C, fineness 200 - 300 mesh.

2. The manufacturing method of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour according to claim 1, characterized in that: The said Path A includes steps: independent ozone sterilization (5 - 10 ppm, 20 - 40 minutes); grind separately to 300 - mesh fineness; mix evenly according to the ratio.

3. The manufacturing method of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour as claimed in claim 2, wherein: The said Path B includes steps: premix the raw materials according to the ratio; grind once with a double - screw flour mill; discharge temperature ≤ 40°C.

4. The manufacturing method of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour according to claim 1, characterized in that: The passing rate of the ground powder through a 300 - mesh sieve is ≥ 97%.

5. The manufacturing method of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour as described in claim 1, characterized in that: No preservatives, enzyme preparations or chemical additives are added throughout the process.

6. The manufacturing method of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour according to claim 1, characterized in that: Ozone treatment is used for raw material sterilization, with a concentration of 5 - 10 ppm.

7. A high-fiber, high-vitamin, and high-mineral five-wheat whole flour according to any one of claims 1-6, characterized in that: Protein ≥ 11g / 100g; dietary fiber ≥ 13g / 100g; vitamin B1 ≥ 0.3mg / 100g.

8. A high-fiber, high-vitamin, high-mineral five-wheat whole flour according to claim 7, characterized in that: Its mineral content meets the requirements: calcium ≥ 57mg / 100g; iron ≥ 5mg / 100g; selenium ≥ 5.5μg / 100g.

9. The application of a five - wheat whole - flour with high dietary fiber, high vitamins and high minerals as claimed in claim 7, used for making bread, steamed buns or biscuits, with an addition amount of 30 - 100wt%.

10. Use of a high dietary fiber, high vitamin, and high mineral five-wheat whole flour as described in claim 7, characterized in that: When compounded with wheat flour at a ratio of 1:1, the hardness of the steamed buns produced is ≤ 5.2 N / cm 2 , and the taste score is ≥ 8 / 10.

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