Preparation technology for improving flour quality and flour yield

Abstract

The invention provides a preparation technology for improving flour quality and flour yield, and relates to the technical field of flour processing. The preparation process for improving the quality and the flour yield of the flour comprises the following steps: cleaning wheat, performing segmented wheat wetting, performing flour milling to obtain wheat flour, and performing flour blending to obtain wheat composite flour; the flour blending comprises the step of mixing wheat flour, Chinese yam-lotus root powder and konjaku flour to obtain the wheat composite flour. Wherein wheat wetting adopts combination of segmented wheat wetting and compound enzyme, the wheat wetting time can be shortened, and the flour yield can be improved. The wheat flour is compounded with the fermented Chinese yam-lotus root powder and konjaku flour, so that the gel network of the dough can be enhanced, the cooking loss of the noodles is improved, the breaking rate of the noodles is reduced, and meanwhile, the noodles are endowed with the health characteristics of low GI, high dietary fiber and the like. The method solves the problems of uneven wheat wetting, contradiction between flour yield and quality and the like in the traditional process, and has remarkable economic and nutritional values.

Description

Technical Field

[0001] The present invention relates to the technical field of flour processing, and in particular to a preparation process for improving flour quality and flour yield. Background Art

[0002] In the flour processing industry, flour quality and flour yield are two core indicators for measuring the quality of flour milling processes. Flour quality, including protein content, ash content, whiteness, and gluten properties, directly impacts the taste, nutritional value, and processing performance of flour products. Flour yield, on the other hand, determines the utilization rate of wheat raw materials and directly influences the economic benefits of flour milling companies.

[0003] The traditional wheat flour milling process usually has the following problems: Uneven wheat tempering: The traditional wheat tempering process does not accurately control the water penetration, resulting in uneven moisture distribution inside the wheat grains, affecting the subsequent grinding effect, thereby reducing the flour extraction rate, and may cause the ash content of the flour to increase and the quality to be unstable. Low grinding efficiency: The conventional step-by-step grinding method easily causes incomplete separation of the endosperm and bran, and part of the endosperm remains in the bran, resulting in a decrease in flour extraction rate; at the same time, excessive grinding may destroy the gluten network structure and affect the processing performance of the flour. The contradiction between flour extraction rate and quality: Increasing flour extraction rate usually requires more thorough grinding, but it may increase the amount of bran mixed in and reduce the quality of flour; and the pursuit of high-precision flour will lead to a decrease in flour extraction rate, resulting in a waste of resources. Therefore, there is an urgent need for an efficient and stable flour milling process that can significantly improve the flour extraction rate while ensuring the quality of flour, so as to meet the demand of the modern food industry for cost-effective flour. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation process for improving flour quality and flour yield. The flour preparation process provided by the present invention can significantly improve flour quality and flour yield.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a preparation process for improving flour quality and flour yield, comprising the following steps: cleaning wheat, tempering the wheat in sections, milling wheat to obtain wheat flour, and blending the flour to obtain wheat composite flour; the flour blending comprises mixing wheat flour, yam-lotus root flour and konjac flour to obtain the wheat composite flour.

[0007] Preferably, the yam-lotus root powder is obtained by anaerobic fermentation of a composite bacterial agent consisting of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205.

[0008] More preferably, the weight ratio of the wheat flour, yam-lotus root flour and konjac flour is (80-90):(3-8):(0.8-1.2).

[0009] Preferably, the segmented tempering of wheat comprises: adding 2%-4% water by weight of the wheat to the wheat at 25-35° C., letting it stand for 5-8 hours, adding water containing complex enzymes until the moisture content of the wheat reaches 14wt%-16wt%, and letting it stand for 2-4 hours.

[0010] More preferably, the complex enzyme comprises cellulase, xylanase and ferulic acid esterase.

[0011] Preferably, the segmented tempering of wheat comprises: adding 2%-4% water by weight of the wheat to the wheat at 25-35° C., letting it stand for 5-8 hours, then adding water to the wheat until the moisture content is 14wt%-16wt%, and letting it stand for 20-25 hours.

[0012] Preferably, the wheat cleaning comprises: passing the wheat through a vibrating screen 3-5 times, a magnetic separator 3-5 times, a thresher 1-3 times, a stone remover 1-3 times and a color sorter 1-2 times.

[0013] Preferably, the flour making comprises: putting wheat into a roller mill for grinding, and then classifying the wheat according to the particle size through a high square plansieve, directly collecting the fine powder as wheat flour, sending the medium particles to a purifier, and returning the coarse particles to the roller mill for re-grinding; the purifier returns the separated pure endosperm particles and bran powder particles to the roller mill for re-grinding.

[0014] More preferably, the particle size of the fine powder is ≤150 μm, and the particle size of the coarse particles is ≥500 μm.

[0015] Preferably, the type of wheat is white wheat.

[0016] The present invention also provides a wheat composite flour obtained according to the above preparation process.

[0017] The present invention also provides an application of the wheat composite flour in preparing noodles.

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

[0019] The present invention provides a preparation process for improving flour quality and flour yield, comprising the following steps: cleaning wheat, performing segmented wheat tempering, milling to obtain wheat flour, and blending flour to obtain wheat composite flour; the flour blending comprises mixing wheat flour, yam-lotus root flour and konjac flour to obtain wheat composite flour. The wheat tempering adopts a combination of segmented wheat tempering and complex enzymes, which can shorten the wheat tempering time and improve the flour yield. Wheat flour is compounded with fermented yam-lotus root flour and konjac flour to enhance the dough gel network, improve noodle cooking loss, reduce noodle breakage rate, and at the same time give the noodles healthy characteristics such as low GI and high dietary fiber. The present invention solves the problems of uneven wheat tempering, contradiction between flour yield and quality in traditional processes, and has significant economic and nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is the process flow chart for the wheat cleaning section;

[0021] Figure 2 This is the process flow chart of the wheat composite flour section. DETAILED DESCRIPTION

[0022] The invention provides a preparation process for improving flour quality and flour yield, comprising the following steps: cleaning wheat, tempering the wheat in sections, milling wheat to obtain wheat flour, and blending the flour to obtain wheat composite flour; the flour blending comprises mixing wheat flour, yam-lotus root flour and konjac flour to obtain the wheat composite flour.

[0023] The yam-lotus root powder of the present invention is obtained by anaerobic fermentation of a composite bacterial agent consisting of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205; Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205 are purchased from the China Industrial Microbiological Culture Collection Center; the bacterial count of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 in the composite bacterial agent is (1-5)×10 9 CFU / g, more preferably 3×10 9 CFU / g, the number of Bifidobacterium longum CICC 6205 in the composite bacterial agent is (3-8)×10 9 CFU / g, more preferably 5×10 9CFU / g; The preparation method of the yam-lotus root powder preferably comprises: mixing fresh peeled yam and fresh peeled lotus root in a weight ratio of 1-3:1 to obtain a fermentation substrate, adding 1-2 times the weight of the fermentation substrate with water, homogenizing at 50-60 MPa and 25-35°C for 8-12 minutes, then adding 8-12 times the weight of the fermentation substrate with water, inoculating 2‰-5‰ of the weight of the fermentation substrate with a composite bacterial agent, fermenting at 35-40°C and a pH value of 6.5-7 for 24-48 hours, filtering and sterilizing, concentrating the filtrate to 1 / 3-1 / 5 of the volume of the filtrate, adding anhydrous ethanol to an ethanol volume fraction of 90%-95%, and subjecting the mixture to alcohol precipitation at 2-5°C for 8-12 hours, and centrifuging at 1000-1500 rpm for 20-30 minutes. n, taking the precipitate, drying it to a water content of 3wt%-8wt% to obtain yam-lotus root powder; more preferably comprising: mixing fresh peeled yam and fresh peeled lotus root in a weight ratio of 2:1 to obtain a fermentation substrate, adding 1.5 times the weight of the fermentation substrate in water, homogenizing at 55 MPa and 30°C for 10 minutes, then adding 10 times the mass of the fermentation substrate in water, inoculating 3‰ of the weight of the fermentation substrate in a composite bacterial agent, fermenting at 37°C and pH 6.8 for 36 hours, filtering and sterilizing, concentrating the filtrate to 1 / 4 of the volume of the filtrate, adding anhydrous ethanol to an ethanol volume fraction of 93%, precipitating at 4°C for 10 hours, centrifuging at 1200 rpm for 25 minutes, taking the precipitate, drying it to a water content of 3wt%-8wt% to obtain yam-lotus root powder.

[0024] The yam of the present invention is rich in yam oligosaccharides, which can promote the fermentation activity of the composite bacterial agent, generate more prebiotic metabolites (such as short-chain fatty acids and polysaccharides), and has multiple nutritional components, thereby improving the nutritional value of noodles; lotus root contains a large amount of non-starch polysaccharides, which can enhance the water retention and chewiness of noodles; the Lactobacillus delbrueckii subspecies bulgaricus of the present invention produces lactic acid, protease and cellulase, decomposes the cell walls of yam and lotus root, and releases more soluble polysaccharides; Bifidobacterium longum produces β-glucosidase, which converts macromolecular polysaccharides into oligosaccharides (prebiotics), thereby improving functionality; the combined fermentation of Lactobacillus delbrueckii subspecies bulgaricus and Bifidobacterium longum can produce a variety of rich metabolites, which can improve the gluten network of wheat flour, improve the tensile strength and elasticity of noodles (reduce breakage during cooking), and give noodles a better taste.

[0025] The weight ratio of wheat flour, yam-lotus root flour, and konjac flour of the present invention is preferably (80-90):(3-8):(0.8-1.2), more preferably 85:5:1. Konjac flour absorbs water and swells to form a heat-stable gel, significantly improving the chewiness of noodles. Together with the polysaccharides in the yam-lotus root flour, it forms a stable gel network, reducing dissolution losses during cooking. The noodles prepared using the wheat composite flour are not easy to break, have a low GI, are high in dietary fiber and prebiotics, and can promote intestinal health.

[0026] The segmented wheat tempering of the present invention preferably includes: adding 2%-4% of the weight of the wheat to the wheat at 25-35°C, letting it stand for 5-8 hours, adding water containing a complex enzyme to the wheat until the moisture content is 14wt%-16wt%, and letting it stand for 2-4 hours; more preferably includes: adding 3% of the weight of the wheat to the wheat at 30°C, letting it stand for 6 hours, adding water containing a complex enzyme to the wheat until the moisture content is 15wt%, and letting it stand for 3 hours. The complex enzyme preferably includes cellulase, xylanase and feruloyl esterase, wherein the cellulase is purchased from Ningxia Xiasheng Industrial Group Co., Ltd., with an enzyme activity of 10,000 U / g and article number FFG-0666, the xylanase is purchased from Zhengzhou Huafeng Food Technology Co., Ltd., with an enzyme activity of 10,000 U / g and article number 108, and the feruloyl esterase is purchased from Guangdong Fangxin Biotechnology Co., Ltd. with an enzyme activity of 500 U / mg and article number 500g. The weight ratio of cellulase, xylanase and feruloyl esterase is preferably (4-7): (2-5): (1-3), more preferably 5: 3: 2. The method of segmented wheat tempering can promote the complex enzyme to better adhere to the surface of wheat, and the complex enzyme can soften the wheat cortex, promote water penetration into the endosperm, shorten the wheat tempering time, and the structure of the starch granules in the endosperm becomes loose, and structural strength declines, which is conducive to grinding and improves flour extraction rate.

[0027] The wheat cleaning of the present invention preferably includes: passing the wheat through 3-5 vibration screens, 3-5 magnetic separators, 1-3 threshers, 1-3 stone removers and 1-2 color sorters, and more preferably includes: passing the wheat through 4 vibration screens, 4 magnetic separators, 2 threshers, 2 stone removers and 1 color sorter. The magnetic separator of this invention removes magnetic metal objects from wheat, preventing them from entering the mill and damaging the rollers or causing sparks, thus ensuring equipment safety. The vibrating screen separates large impurities (straw, twine) from small impurities (silt, broken wheat, dust), ensuring efficient processing by subsequent equipment. The stone remover removes heavy impurities such as sand, coal slag, and broken glass, which have a density similar to that of wheat, preventing stones from damaging the mill rollers during milling and affecting the ash content of the flour. The color sorter removes off-color grains (moldy, black germ, and fusarium-infested wheat) and non-wheat impurities (plastic and insect-damaged grains), improving the flour's color and food safety. The wheat thresher removes dust, hair, microorganisms, and some impurities in the wheat grooves from the wheat surface, and performs light hulling (improving moisture penetration of the tempered wheat). This wheat cleaning method ensures the purity of wheat entering the mill, laying the foundation for the production of high-grade flour.

[0028] The flour making process of the present invention preferably comprises: grinding wheat in a roller mill, classifying the wheat by particle size through a high plansieve, directly collecting fine powder as wheat flour, feeding medium particles into a purifier, returning coarse particles to the roller mill for re-grinding, and returning the separated pure endosperm particles and bran powder particles to the roller mill for re-grinding by the purifier; the particle size of the fine powder is ≤150 μm, and the particle size of the coarse particles is ≥500 μm.

[0029] The wheat type of the present invention is preferably white wheat, more preferably Zhengmai 136 and Yannong 1212.

[0030] The present invention also provides a wheat composite flour obtained according to the above preparation process.

[0031] The present invention also provides an application of the wheat composite flour in preparing noodles.

[0032] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0034] In the following examples, unless otherwise specified, all methods are conventional.

[0035] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0036] The cellulase was purchased from Ningxia Xiasheng Industrial Group Co., Ltd. with an enzyme activity of 10,000 U / g and a product number of FFG-0666. The xylanase was purchased from Zhengzhou Huafeng Food Technology Co., Ltd. with an enzyme activity of 10,000 U / g and a product number of 108. The ferulic acid esterase was purchased from Guangdong Fangxin Biotechnology Co., Ltd. with an enzyme activity of 500 U / mg and a product number of 500 g. The hemicellulase was purchased from Ningxia Xiasheng Industrial Group Co., Ltd. with an enzyme activity of 10,000 U / g and a product number of FDG-2255. The Lactobacillus delbrueckii subsp. bulgaricus was Lactobacillus delbrueckii subsp. bulgaricus CICC®20253, the Bifidobacterium longum was Bifidobacterium longum CICC®6205, the Lactobacillus plantarum was Lactiplantibacillus plantarum CICC®20314, and the Bifidobacterium animalis was Bifidobacterium animalis. CICC® 24925 were purchased from China Industrial Microbiological Culture Collection Center.

[0037] Example 1

[0038] Preparation of wheat composite flour

[0039] (1) Preparation of wheat flour

[0040] 1) Cleaning and tempering wheat

[0041] The wheat is first fed and pre-cleaned, then passes through the magnetic separator - vibrating screen - silo - vibrating screen - raw grain scale - raw wheat bin - raw wheat scale - magnetic separator - vibrating screen - de-stoning machine - color sorter - magnetic separator - thresher - dampener - wheat conditioning bin - magnetic separator - thresher - vibrating screen - de-stoning machine - clean wheat bin - clean wheat scale - magnetic separator, and then enters the roller mill;

[0042] The wheat tempering process is as follows: at 30°C, water equal to 3% of the wheat weight is added to the wheat tempering bin, the mixture is allowed to stand for 6 hours, water containing a complex enzyme is added until the moisture content of the wheat reaches 15% by weight, and the mixture is allowed to stand for 3 hours; the complex enzyme comprises cellulase, xylanase, and feruloyl esterase in a weight ratio of 5:3:2, and the amount of the complex enzyme added is 0.1% of the wheat weight;

[0043] 2) Flour milling

[0044] The wheat enters the roller mill and undergoes the hulling, purifying, core, and slag grinding systems. It is then graded by particle size through a high-square-plan sieve. Fine particles (≤150μm) are directly collected as wheat flour, medium particles are sent to the purifier, and coarse particles (≥500μm) are returned to the roller mill for re-grinding. The purifier returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, collecting the wheat flour, bran, and wheat core separately.

[0045] Bran milling system: 5-stage bran milling, stages 1-3 are front bran milling, which removes the bran and heart, and the large bran flakes are sent to the back bran mill (stages 4 and 5). The bran is sent to the purifier for selection, and the flour in the heart is sifted out. The fine heart and coarse meal are sent to the heart mill; the 4th and 5th bran mills remove the endosperm particles and bran powder particles attached to the large bran flakes, and remove the milk particles and powder particles on the bran. The heart is then sent to the back heart mill for grinding into powder;

[0046] Powder cleaning system: The coarse particles and coarse powder obtained from the front-end skin grinding are separately selected, and the pure powder particles, bran powder particles and bran scraps are separated, and then sent to different grinding systems for processing;

[0047] Heart grinding system: grinds the wheat heart and coarse powder obtained from the husk grinding, slag grinding and powder cleaning systems into flour;

[0048] Slag grinding system: The coarse grains that are not suitable for the core grinding system are scraped to separate the endosperm from the bran, and the bran and endosperm are separated through screening to provide pure powder for the core grinding system;

[0049] (2) Preparation of yam-lotus root powder

[0050] Fresh peeled yam and fresh peeled lotus root are mixed in a weight ratio of 2:1 to obtain a fermentation substrate, 1.5 times the weight of the fermentation substrate is added with water, and the mixture is homogenized at 55 MPa and 30°C for 10 minutes. Then, 10 times the weight of the fermentation substrate is added with water, and a composite bacterial agent of 3‰ of the weight of the fermentation substrate is inoculated. The mixture is fermented at 37°C and a pH value of 6.8 for 36 hours, filtered and sterilized, and the filtrate is concentrated to 1 / 4 of the volume of the filtrate. Anhydrous ethanol is added to an ethanol volume fraction of 93%, and the mixture is precipitated at 4°C for 10 hours. The mixture is then centrifuged at 1200 rpm for 25 minutes, and the precipitate is taken and dried to a water content of 4wt% to obtain yam-lotus root powder.

[0051] The composite bacterial agent was composed of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205. The bacterial count of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 in the composite bacterial agent was 3×10 9 CFU / g, the number of Bifidobacterium longum CICC 6205 in the composite bacterial agent was 5×10 9 CFU / g;

[0052] (3) Mixing powder

[0053] The wheat flour prepared in step (1), konjac flour and yam-lotus root powder prepared in step (2) were stirred at 40 rpm for 10 minutes in a weight ratio of 85:5:1 to obtain wheat composite flour.

[0054] Example 2

[0055] (1) Preparation of wheat flour

[0056] 1) Cleaning and tempering wheat

[0057] The wheat is first fed and pre-cleaned, then passes through the magnetic separator - vibrating screen - silo - vibrating screen - raw grain scale - raw wheat bin - raw wheat scale - magnetic separator - vibrating screen - de-stoning machine - color sorter - magnetic separator - thresher - dampener - wheat conditioning bin - magnetic separator - thresher - vibrating screen - de-stoning machine - clean wheat bin - clean wheat scale - magnetic separator, and then enters the roller mill;

[0058] The wheat tempering process is as follows: at 25°C, water (2% by weight of the wheat) is added to a tempering bin, the mixture is allowed to stand for 8 hours, water containing a complex enzyme is added until the moisture content of the wheat reaches 14% by weight, and the mixture is allowed to stand for 4 hours; the complex enzyme comprises cellulase, xylanase, and feruloyl esterase in a weight ratio of 4:2:1, and the amount of the complex enzyme added is 0.08% by weight of the wheat;

[0059] 2) Flour milling

[0060] The wheat enters the roller mill and undergoes the hulling, purifying, core, and slag grinding systems. It is then graded by particle size through a high-square-plan sieve. Fine particles (≤150μm) are directly collected as wheat flour, medium particles are sent to the purifier, and coarse particles (≥500μm) are returned to the roller mill for re-grinding. The purifier returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, collecting the wheat flour, bran, and wheat core separately.

[0061] Bran milling system: 5-stage bran milling, stages 1-3 are front bran milling, which removes the bran and heart, and the large bran flakes are sent to the back bran mill (stages 4 and 5). The bran is sent to the purifier for selection, and the flour in the heart is sifted out. The fine heart and coarse meal are sent to the heart mill; the 4th and 5th bran mills remove the endosperm particles and bran powder particles attached to the large bran flakes, and remove the milk particles and powder particles on the bran. The heart is then sent to the back heart mill for grinding into powder;

[0062] Powder cleaning system: The coarse particles and coarse powder obtained from the front-end skin grinding are separately selected, and the pure powder particles, bran powder particles and bran scraps are separated, and then sent to different grinding systems for processing;

[0063] Heart grinding system: grinds the wheat heart and coarse powder obtained from the husk grinding, slag grinding and powder cleaning systems into flour;

[0064] Slag grinding system: The coarse grains that are not suitable for the core grinding system are scraped to separate the endosperm from the bran, and the bran and endosperm are separated through screening to provide pure powder for the core grinding system;

[0065] (2) Preparation of yam-lotus root powder

[0066] Fresh peeled yam and fresh peeled lotus root are mixed in a weight ratio of 1:1 to obtain a fermentation substrate, 1 times the weight of the fermentation substrate is added with water, and the mixture is homogenized at 50 MPa and 25°C for 12 minutes. Then, 8 times the weight of the fermentation substrate is added with water, and a composite bacterial agent of 5‰ of the weight of the fermentation substrate is inoculated. The mixture is fermented at 35°C and a pH value of 6.5 for 36 hours, filtered and sterilized, and the filtrate is concentrated to 1 / 3 of the volume of the filtrate. Anhydrous ethanol is added to an ethanol volume fraction of 90%, and the mixture is precipitated at 2°C for 12 hours. The mixture is then centrifuged at 1000 rpm for 30 minutes, and the precipitate is taken and dried to a water content of 5wt% to obtain yam-lotus root powder.

[0067] The composite bacterial agent is composed of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205. The bacterial count of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 in the composite bacterial agent is 1×10 9 CFU / g, the number of Bifidobacterium longum CICC 6205 in the composite bacterial agent was 3×10 9 CFU / g;

[0068] (3) Mixing powder

[0069] The wheat flour prepared in step (1), konjac flour and yam-lotus root powder prepared in step (2) were stirred at 50 rpm for 8 minutes in a weight ratio of 80:3:0.8 to obtain wheat composite flour.

[0070] Example 3

[0071] (1) Preparation of wheat flour

[0072] 1) Cleaning and tempering wheat

[0073] The wheat is first fed and pre-cleaned, then passes through the magnetic separator - vibrating screen - silo - vibrating screen - raw grain scale - raw wheat bin - raw wheat scale - magnetic separator - vibrating screen - de-stoning machine - color sorter - magnetic separator - thresher - dampener - wheat conditioning bin - magnetic separator - thresher - vibrating screen - de-stoning machine - clean wheat bin - clean wheat scale - magnetic separator, and then enters the roller mill;

[0074] The wheat tempering process is as follows: at 35°C, water (4% by weight of the wheat) is added to a tempering bin, the mixture is allowed to stand for 5 hours, water containing a complex enzyme is added until the moisture content of the wheat reaches 16% by weight, and the mixture is allowed to stand for 2 hours; the complex enzyme comprises cellulase, xylanase, and feruloyl esterase in a weight ratio of 7:5:3, and the amount of the complex enzyme added is 0.12% by weight of the wheat;

[0075] 2) Flour milling

[0076] The wheat enters the roller mill and undergoes the hulling, purifying, core, and slag grinding systems. It is then graded by particle size through a high-square-plan sieve. Fine particles (≤150μm) are directly collected as wheat flour, medium particles are sent to the purifier, and coarse particles (≥500μm) are returned to the roller mill for re-grinding. The purifier returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, collecting the wheat flour, bran, and wheat core separately.

[0077] Bran milling system: 5-stage bran milling, stages 1-3 are front bran milling, which removes the bran and heart, and the large bran flakes are sent to the back bran mill (stages 4 and 5). The bran is sent to the purifier for selection, and the flour in the heart is sifted out. The fine heart and coarse meal are sent to the heart mill; the 4th and 5th bran mills remove the endosperm particles and bran powder particles attached to the large bran flakes, and remove the milk particles and powder particles on the bran. The heart is then sent to the back heart mill for grinding into powder;

[0078] Powder cleaning system: The coarse particles and coarse powder obtained from the front-end skin grinding are separately selected, and the pure powder particles, bran powder particles and bran scraps are separated, and then sent to different grinding systems for processing;

[0079] Heart grinding system: grinds the wheat heart and coarse powder obtained from the husk grinding, slag grinding and powder cleaning systems into flour;

[0080] Slag grinding system: The coarse grains that are not suitable for the core grinding system are scraped to separate the endosperm from the bran, and the bran and endosperm are separated through screening to provide pure powder for the core grinding system;

[0081] (2) Preparation of yam-lotus root powder

[0082] Fresh peeled yam and fresh peeled lotus root are mixed in a weight ratio of 3:1 to obtain a fermentation substrate, water twice the weight of the fermentation substrate is added, and the mixture is homogenized at 60 MPa and 35°C for 8 minutes. Water 12 times the weight of the fermentation substrate is then added, and a composite bacterial agent 2‰ of the weight of the fermentation substrate is inoculated. The mixture is fermented at 40°C and a pH value of 7 for 24 hours, filtered and sterilized, and the filtrate is concentrated to 1 / 5 of the volume of the filtrate. Anhydrous ethanol is added to an ethanol volume fraction of 95%, and the mixture is precipitated at 5°C for 8 hours. The mixture is then centrifuged at 1500 rpm for 20 minutes, and the precipitate is taken and dried to a water content of 4wt% to obtain yam-lotus root powder;

[0083] The composite bacterial agent is composed of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205. The bacterial count of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 in the composite bacterial agent is 5×10 9 CFU / g, the number of Bifidobacterium longum CICC 6205 in the composite bacterial agent was 8×10 9 CFU / g;

[0084] (3) Mixing powder

[0085] The wheat flour prepared in step (1), konjac flour and yam-lotus root powder prepared in step (2) were stirred at 30 rpm for 15 minutes in a weight ratio of 90:8:1.2 to obtain wheat composite flour.

[0086] Comparative Example 1

[0087] The specific implementation method is the same as that of Example 1, except that (1) the preparation of wheat flour 1) the wheat tempering method in the cleaning-tempering step is: adding water to the wheat at one time until the moisture content of the wheat reaches 15wt% and then standing for 24 hours.

[0088] Comparative Example 2

[0089] The specific implementation method is the same as that of Example 1, except that (1) the preparation of wheat flour 1) the wheat tempering method in the cleaning-tempering step is: adding 3% water by weight of wheat to the wheat at 30°C, letting it stand for 6 hours, then adding water to the wheat moisture content of 15wt%, and letting it stand for 20 hours.

[0090] Comparative Example 3

[0091] The specific implementation is the same as that of Example 1, except that (1) the preparation of wheat flour 1) the complex enzyme used for wheat tempering in the cleaning-wheat tempering step is composed of cellulase and hemicellulase in a mass ratio of 2:1.

[0092] Comparative Example 4

[0093] The specific implementation method is the same as that of Example 1, except that (2) in the preparation of yam-lotus root powder, "fresh peeled yam and fresh peeled lotus root" are replaced with "fresh peeled yam" to obtain yam powder.

[0094] Comparative Example 5

[0095] The specific implementation method is the same as that of Example 1, except that (2) in the preparation of yam-lotus root powder, "fresh peeled yam and fresh peeled lotus root" are replaced with "fresh peeled lotus root" to obtain lotus root powder.

[0096] Comparative Example 6

[0097] The specific implementation is the same as that of Example 1, except that (2) in the preparation of yam-lotus root powder, the composite bacterial agent is composed of plant lactobacillus and animal bifidobacterium, and the number of plant lactobacillus in the composite bacterial agent is 3×10 9 CFU / g, the number of animal Bifidobacterium in the composite bacterial agent is 5×10 9 CFU / g; fermentation conditions remained unchanged.

[0098] Comparative Example 7

[0099] The specific implementation method is the same as that of Example 1, except that the weight ratio of wheat flour, konjac flour and yam-lotus root flour in (3) the flour mixture is 85:4:2.

[0100] Comparative Example 8

[0101] The specific implementation method is the same as that of Example 1, except that the weight ratio of wheat flour, konjac flour and yam-lotus root flour in (3) the flour mixture is 85:5.5:0.5.

[0102] Test Example 1

[0103] Determination of wheat flour extraction rate

[0104] The flour extraction rates of the wheat flour prepared in step (1) of Examples 1-3 and Comparative Examples 1-3 were respectively tested, and the results are shown in Table 1.

[0105] Flour extraction rate (%) = wheat flour weight / (wheat flour weight + bran weight + germ weight) × 100%.

[0106] Table 1 Wheat flour extraction rate of the examples and comparative examples (%)

[0107] Group Flour extraction rate (%) Group Flour extraction rate (%) Example 1 88.95 Comparative Example 1 81.53 Example 2 86.70 Comparative Example 2 83.27 Example 3 87.34 Comparative Example 3 84.81

[0108] As can be seen from the data in Table 1, the flour extraction rates of wheat flour in the examples are all higher than those in the comparative examples. Comparison of the data in Example 1 and Comparative Example 1 shows that the flour extraction rates of Comparative Examples 1-2 are lower than those in Example 1, indicating that the one-time addition of water to moisten the wheat leads to uneven water penetration, and the addition of the complex enzyme affects the efficiency of endosperm peeling, which in turn leads to low flour extraction rates. The flour extraction rate of Comparative Example 3 is lower than that in Example 1, indicating that the composition of the complex enzyme plays an important role in the flour extraction rate. In summary, the use of distributed wheat moistening and the use of a complex enzyme to treat wheat can increase the flour extraction rate of wheat and shorten the time for moistening the wheat.

[0109] Test Example 2

[0110] Detection of cooking loss rate and breakage rate of prepared noodles

[0111] The wheat composite flour obtained in Example 1 and Comparative Examples 1-8 was respectively prepared into noodles, and the cooking loss and breakage rate of the noodles were measured. The specific results are shown in Table 2.

[0112] The preparation method of noodles is as follows: wheat composite flour and water are mixed in a weight ratio of 5:2, and the surface is smoothed by using a dough kneading machine. After the dough is left to rise for 25 minutes, it is put into a noodle press, and the dough is gradually thinned. A circular blade with a diameter of 4 mm is selected to press the noodles, and the noodles are cut into strips to obtain noodles with a length of about 20 cm.

[0113] Method for determining noodle cooking loss and noodle breakage rate: After boiling water (noodle-to-water weight ratio is 1:12), put 100 noodles in, continue boiling for 3 minutes, remove from the water, cool and drain, and dry in an oven at 130°C to constant weight. Calculate the cooking loss and breakage rate.

[0114] Cooking loss rate (%) = (weight of noodles before cooking - weight of noodles after cooking) / weight of noodles before cooking × 100%.

[0115] Broken strand rate (%) = (100-number of unbroken strands) / 100×100%.

[0116] Table 2 Cooking loss rate and noodle breakage rate of different groups

[0117] Group Cooking loss rate (%) Broken strip rate (%) Example 1 6.72 5 Comparative Example 1 7.36 6 Comparative Example 2 7.54 7 Comparative Example 3 7.19 6 Comparative Example 4 8.70 10 Comparative Example 5 8.63 10 Comparative Example 6 8.35 8 Comparative Example 7 8.48 9 Comparative Example 8 7.81 8

[0118] As shown in Table 2, Example 1 achieved the lowest cooking loss and noodle breakage rate. Comparing the data from Comparative Examples 1-3, we can see that the use of step-by-step wheat tempering and complex enzyme treatment can reduce both cooking loss and noodle breakage. Comparing the data from Comparative Examples 4-5 with Example 1 shows that using only a single raw material (yam or lotus root) resulted in increased cooking loss and noodle breakage, suggesting that the combination of yam and lotus root may enhance dough stability through polysaccharide complementation, while the effects of a single ingredient alone are insufficient. Comparing the data from Comparative Example 6 with Example 1 shows that fermenting yam and lotus root using different microbial combinations has different effects on the cooking loss and noodle breakage rate. Comparing the data from Comparative Examples 7-8 with Example 1 shows that an imbalance in the ratio of konjac flour to yam-lotus root flour may disrupt the gluten network, leading to increased cooking loss and noodle breakage. In summary, distributed wheat tempering, complex enzyme treatment of wheat, the combination of yam and lotus root, and the balance of konjac flour and yam-lotus root flour can all affect noodle quality.

[0119] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A preparation process for improving flour quality and flour yield, characterized in that: The following steps are involved: The wheat is cleaned, tempered in sections, milled to obtain wheat flour, and blended to obtain wheat composite flour; the flour blending comprises mixing wheat flour, yam-lotus root flour and konjac flour to obtain the wheat composite flour.

2. The preparation process according to claim 1, characterized in that The yam-lotus root powder is obtained by anaerobic fermentation of a composite bacterial agent consisting of Lactobacillus delbrueckii subspecies bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205.

3. The preparation process according to claim 1, characterized in that The weight ratio of the wheat flour, yam-lotus root powder and konjac flour is (80-90):(3-8):(0.8-1.2).

4. The preparation process according to claim 1, characterized in that The stepwise tempering of wheat comprises: adding 2%-4% water by weight of the wheat to the wheat at 25-35° C., letting it stand for 5-8 hours, adding water containing complex enzymes until the moisture content of the wheat reaches 14wt%-16wt%, and letting it stand for 2-4 hours.

5. The preparation process according to claim 4, characterized in that: The complex enzyme comprises cellulase, xylanase and ferulic acid esterase.

6. The preparation process according to claim 1, characterized in that The wheat cleaning comprises: passing the wheat through a vibrating screen 3-5 times, a magnetic separator 3-5 times, a thresher 1-3 times, a stone remover 1-3 times and a color sorter 1-2 times.

7. The preparation method according to claim 1, characterized in that The flour making process includes: putting wheat into a roller mill for grinding, and then classifying the wheat by particle size through a high square plansieve, collecting the fine powder directly as wheat flour, sending the medium particles into a purifier, and returning the coarse particles to the roller mill for re-grinding; and the purifier returns the separated pure endosperm particles and bran powder particles to the roller mill for re-grinding.

8. The preparation method according to claim 7, characterized in that The particle size of the fine powder is ≤150 μm, and the particle size of the coarse particles is ≥500 μm.

9. A wheat composite flour obtained according to the preparation process according to any one of claims 1 to 8.

10. Use of the wheat composite flour according to claim 9 in preparing noodles.

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