A preparation process for improving flour quality and flour yield

Abstract

The application provides a preparation process for improving flour quality and flour yield, and relates to the technical field of flour processing.The preparation process for improving flour quality and flour yield comprises the following steps: cleaning wheat, segmentally moistening the wheat, obtaining wheat flour through milling, and blending the wheat flour to obtain wheat composite flour; the blending comprises mixing the wheat flour, yam-lotus root powder and konjac powder to obtain the wheat composite flour; the segmental moistening and the combined use of composite enzymes can shorten the moistening time and improve the flour yield; the wheat flour is compounded with the yam-lotus root powder and the konjac powder prepared through fermentation, so that the dough gel network is enhanced, the noodle cooking loss is improved, the noodle breakage rate is reduced, and the noodles are endowed with the health characteristics of low GI and high dietary fiber; and the application solves the problems of uneven moistening, flour yield and quality contradiction in the traditional process, and has remarkable economic and nutritional value.

Description

Technical Field

[0001] This invention relates to the field of flour processing technology, and specifically to a preparation process for improving flour quality and flour yield. Background Technology

[0002] In the flour processing industry, flour quality and flour yield are two core indicators for evaluating the quality of flour milling processes. Flour quality mainly includes protein content, ash content, whiteness, and gluten characteristics, which directly affect the taste, nutrition, and processing performance of flour products; while flour yield is related to the utilization rate of wheat raw materials, which directly affects the economic benefits of production enterprises.

[0003] Traditional wheat milling processes typically suffer from the following problems: Uneven moistening: Traditional moistening processes lack precise control over moisture penetration, leading to uneven moisture distribution within the wheat grains. This affects subsequent milling, reducing flour yield and potentially causing increased ash content and unstable flour quality. Low milling efficiency: Conventional sequential milling methods often result in incomplete separation of the endosperm and bran, leaving some endosperm residue in the bran and reducing flour yield. Furthermore, over-milling can damage the gluten network structure, affecting flour processing performance. The contradiction between flour yield and quality: Increasing flour yield usually requires more thorough milling, but this may increase bran contamination, reducing flour quality. Conversely, pursuing high-precision flour can lead to a decrease in flour yield and resource waste. Therefore, there is an urgent need for an efficient and stable milling process that significantly improves flour yield while maintaining flour quality, thereby meeting the modern food industry's demand for high-quality, cost-effective flour. Summary of the Invention

[0004] The purpose of this invention is to provide a preparation process that improves flour quality and yield. The flour preparation process provided by this invention can significantly improve flour quality and yield.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a preparation process for improving flour quality and yield, comprising the following steps: cleaning wheat, segmenting and moistening wheat, milling wheat flour, and blending the flour to obtain wheat composite flour; wherein blending the flour includes mixing wheat flour, yam-lotus root flour and konjac flour to obtain wheat composite flour.

[0007] Preferably, the yam-lotus root powder is obtained by anaerobic fermentation using a compound microbial agent composed of Lactobacillus delbrueckii subsp. bulgaricus CICC 20253 and Bifidobacterium longum CICC 6205.

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

[0009] Preferably, the segmented wheat conditioning process includes: adding 2%-4% of the wheat's weight in water to the wheat at 25-35℃, letting it stand for 5-8 hours, then adding water containing a compound enzyme to bring the wheat's moisture content to 14wt%-16wt%, and letting it stand for 2-4 hours.

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

[0011] Preferably, the segmented wheat conditioning process includes: adding 2%-4% of the wheat's weight in water to the wheat at 25-35℃, letting it stand for 5-8 hours, then adding water until the wheat's moisture content reaches 14wt%-16wt%, and letting it stand for 20-25 hours.

[0012] Preferably, the wheat cleaning process includes passing the wheat through a vibrating screen 3-5 times, a magnetic separator 3-5 times, a threshing machine 1-3 times, a destoner 1-3 times, and a color sorter 1-2 times.

[0013] Preferably, the milling process includes: grinding wheat in a roller mill, grading it by particle size using a high-square sieve, collecting fine powder directly as wheat flour, sending medium-sized particles to a purifier, and returning coarse particles to the roller mill for re-grinding. The purifier then returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding.

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

[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 above-mentioned wheat composite flour in the preparation of noodles.

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

[0019] This invention provides a preparation process for improving flour quality and yield, comprising the following steps: cleaning wheat, performing segmented wheat conditioning, milling to obtain wheat flour, and blending the flour to obtain wheat composite flour; the blending includes mixing wheat flour, yam-lotus root powder, and konjac powder to obtain wheat composite flour. The wheat conditioning process utilizes segmented conditioning combined with a compound enzyme, which shortens conditioning time and increases yield. The combination of wheat flour with fermented yam-lotus root powder and konjac powder enhances the dough gel network, reduces noodle cooking losses, lowers breakage rate, and imparts healthy properties such as low GI and high dietary fiber to the noodles. This invention solves the problems of uneven wheat conditioning and the contradiction between yield and quality in traditional processes, and has significant economic and nutritional value. Attached Figure Description

[0020] Figure 1 A flowchart of the wheat cleaning process;

[0021] Figure 2 This is a process flow diagram for the wheat compound flour production section. Detailed Implementation

[0022] This invention provides a preparation process for improving flour quality and yield, comprising the following steps: cleaning wheat, segmenting and moistening wheat, milling wheat flour, and blending the flour to obtain wheat composite flour; wherein blending the flour includes mixing wheat flour, yam-lotus root flour and konjac flour to obtain wheat composite flour.

[0023] The yam-lotus root powder of this invention is obtained by anaerobic fermentation using a compound microbial agent composed of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 and *Bifidobacterium longum* CICC 6205. Both *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 and *Bifidobacterium longum* CICC 6205 were purchased from the China Industrial Microbial Culture Collection Center. The bacterial count of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 in the compound microbial agent was (1-5) × 10⁻⁶. 9 CFU / g, more preferably 3×10 9 The CFU / g count of Bifidobacterium longum CICC 6205 in the compound bacterial agent was (3-8)×10⁻⁶. 9 CFU / g, more preferably 5×10 9CFU / g; The preferred method for preparing the yam-lotus root powder includes: mixing fresh peeled yam and fresh peeled lotus root at 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℃ for 8-12 min; adding 8-12 times the weight of the fermentation substrate with water; inoculating with 2‰-5‰ of the fermentation substrate with a compound bacterial agent; fermenting at 35-40℃ and pH 6.5-7 for 24-48 h; filtering and sterilizing; concentrating the filtrate to 1 / 3-1 / 5 of its volume; adding anhydrous ethanol to a volume fraction of 90%-95%; precipitating at 2-5℃ for 8-12 h; and centrifuging at 1000-1500 rpm for 20-30 min. n, take the precipitate, dry it to a water content of 3wt%-8wt%, and obtain yam-lotus root powder; more preferably, it includes: mixing fresh peeled yam and fresh peeled lotus root at a weight ratio of 2:1 to obtain a fermentation substrate, adding 1.5 times the weight of the fermentation substrate of water, homogenizing at 55MPa and 30℃ for 10min, then adding 10 times the weight of the fermentation substrate of water, inoculating with 3‰ of the weight of the fermentation substrate of compound bacterial agent, fermenting at 37℃ and pH 6.8 for 36h, filtering and sterilizing, concentrating the filtrate to 1 / 4 of the filtrate volume, adding anhydrous ethanol to 93% of the ethanol volume fraction, precipitating at 4℃ for 10h, centrifuging at 1200rpm for 25min, taking the precipitate, drying it to a water content of 3wt%-8wt%, and obtaining yam-lotus root powder.

[0024] This invention utilizes yam, which is rich in yam oligosaccharides, to promote the fermentation activity of the compound microbial agent, generating more beneficial metabolites (such as short-chain fatty acids and polysaccharides), and contains multiple nutrients, thus enhancing 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. *Lactobacillus delbrueckii* subsp. bulgaricus produces lactic acid, protease, and cellulase, which decompose the cell walls of yam and lotus root, releasing more soluble polysaccharides. *Bifidobacterium longum* produces β-glucosidase, converting macromolecular polysaccharides into oligosaccharides (prebiotics), enhancing functionality. The combined fermentation of *Lactobacillus delbrueckii* subsp. bulgaricus and *Bifidobacterium longum* yields a variety of rich metabolites, which can improve the gluten network of wheat flour, increase the tensile strength and elasticity of noodles (reducing breakage during cooking), and give noodles a better texture.

[0025] The preferred weight ratio of wheat flour, yam-lotus root powder, and konjac flour in this invention is (80-90):(3-8):(0.8-1.2), more preferably 85:5:1. Konjac flour absorbs water and swells, forming a thermally stable gel, significantly improving the chewiness of the noodles. Together with the polysaccharides in the yam-lotus root powder, it constructs a stable gel network, reducing dissolution losses during cooking. Noodles prepared with this wheat composite flour are less prone to breakage, have a low GI, are high in dietary fiber and prebiotics, and can promote gut health.

[0026] The segmented wheat conditioning method of the present invention preferably includes: adding 2%-4% of the wheat's weight in water to wheat at 25-35℃, letting it stand for 5-8 hours, then adding water containing a compound enzyme to bring the wheat moisture content to 14wt%-16wt%, and letting it stand for 2-4 hours; more preferably, it includes: adding 3% of the wheat's weight in water to wheat at 30℃, letting it stand for 6 hours, then adding water containing a compound enzyme to bring the wheat moisture content to 15wt%, and letting it stand for 3 hours. The composite enzyme preferably includes cellulase, xylanase, and ferulic acid esterase. The cellulase was purchased from Ningxia Xiasheng Industrial Group Co., Ltd., with an enzyme activity of 10,000 U / g (item number FFG-0666). The xylanase was purchased from Zhengzhou Huafeng Food Technology Co., Ltd., with an enzyme activity of 10,000 U / g (item number 108). The ferulic acid esterase was purchased from Guangdong Fangxin Biotechnology Co., Ltd., with an enzyme activity of 500 U / mg (item number 500g). The preferred weight ratio of cellulase, xylanase, and ferulic acid esterase is (4-7):(2-5):(1-3), more preferably 5:3:2. Using a segmented wheat-moistening method promotes better adhesion of the composite enzyme to the wheat surface. The composite enzyme softens the wheat bran, promotes water penetration into the endosperm, shortens the moistening time, and loosens the structure of the starch granules in the endosperm, reducing their structural strength, which is beneficial for grinding and increases the flour yield.

[0027] The wheat cleaning method of the present invention preferably includes: passing the wheat through a vibrating screen 3-5 times, a magnetic separator 3-5 times, a threshing machine 1-3 times, a destoner 1-3 times, and a color sorter 1-2 times. More preferably, it includes: passing the wheat through a vibrating screen 4 times, a magnetic separator 4 times, a threshing machine 2 times, a destoner 2 times, and a color sorter 1 time. This invention utilizes a magnetic separator to remove magnetic metal objects from wheat, preventing them from entering the mill and damaging the rollers or causing sparks, thus ensuring equipment safety. A vibrating screen separates large impurities (straw, hemp rope) and small impurities (mud, broken wheat, dust) from the wheat, ensuring efficient processing in subsequent equipment. A destoner removes heavy impurities with similar density to wheat, such as sand, slag, and glass fragments, preventing stones from damaging the milling rollers and affecting the flour's ash content. A color sorter removes discolored grains (moldy wheat, black-germinated wheat, Fusarium head blight-infected wheat) and non-wheat impurities (plastic, insect-damaged grains), improving flour color and food safety. A threshing machine cleans the surface of the wheat, removing dust, wheat hairs, microorganisms, and some impurities from the wheat furrows, and performs light dehulling (improving moisture penetration). This invention's wheat cleaning method ensures the purity of wheat entering the mill, laying the foundation for the production of high-grade flour.

[0028] The preferred method of flour milling according to the present invention includes: grinding wheat in a roller mill, grading it according to particle size through a high-square flat sieve, collecting the fine powder directly as wheat flour, sending the medium-sized 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 particles to the roller mill for re-grinding. The particle size of the fine powder is ≤150μm, and the particle size of the coarse particles is ≥500μm.

[0029] The wheat species used in this invention are preferably white wheat, and 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 above-mentioned wheat composite flour in the preparation of noodles.

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

[0033] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0034] Unless otherwise specified, the following embodiments are all conventional methods.

[0035] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

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

[0037] Example 1

[0038] Preparation of wheat compound flour

[0039] (1) Preparation of wheat flour

[0040] 1) Cleaning - Rinsing

[0041] Wheat first undergoes initial cleaning and then passes through a magnetic separator, vibrating screen, silo, vibrating screen, raw grain scale, raw wheat silo, raw wheat scale, magnetic separator, vibrating screen, destoner, color sorter, magnetic separator, threshing machine, watering machine, wet wheat silo, magnetic separator, threshing machine, vibrating screen, destoner, clean wheat silo, clean wheat scale, and magnetic separator before entering the roller mill.

[0042] The preparation method for the wheat rinsing process is as follows: At 30℃, add water equal to 3% of the wheat's weight in a rinsing chamber, let it stand for 6 hours, then continue adding water containing a compound enzyme until the wheat's moisture content reaches 15 wt%, and let it stand for 3 hours. The compound enzyme consists of cellulase, xylanase, and ferulic acid esterase in a weight ratio of 5:3:2, and the amount of compound enzyme added is 0.1% of the wheat's weight.

[0043] 2) Powdering

[0044] Wheat enters a roller mill and undergoes a bran milling system, a cleaning system, a core milling system, and a residue milling system. It is then classified by particle size through a high-square flat sieve. Fine powder (particle size ≤150μm) is directly collected as wheat flour, medium particles are sent to a cleaning machine, and coarse particles (particle size ≥500μm) are returned to the roller mill for re-grinding. The cleaning machine returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, and wheat flour, bran, and wheat core are collected separately.

[0045] The bran milling system consists of 5 stages. Stages 1-3 are the front-end bran mills, which separate the bran and wheat germ. Large bran flakes are then fed into the rear-end bran mills (stages 4 and 5). The bran is then processed by a flour purifier, which sifts out the flour from the wheat germ. Fine wheat germ and coarse flour are fed into the core mill. Stages 4 and 5 scrape off the endosperm grains and bran-attached flour grains adhering to the large bran flakes, removing the endosperm grains and flour grains from the bran. The wheat germ is then fed into the rear-end core mill and ground into flour.

[0046] Cleaning system: The coarse particles and coarse powder obtained from the previous grinding are carefully selected to separate pure powder particles, bran-containing powder particles and bran scraps, and then sent to different grinding systems for further processing;

[0047] The endosperm milling system: grinds the wheat endosperm and coarse flour obtained from the bran mill, lees mill, and purifying system into flour;

[0048] Slag milling system: The coarse particles that are not suitable for processing by the bran milling system are scraped to separate the endosperm from the bran, and then screened to separate the bran and endosperm, providing pure powder particles for the core milling system;

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

[0050] Fresh peeled yam and fresh peeled lotus root were mixed at a weight ratio of 2:1 to obtain a fermentation substrate. 1.5 times the weight of the fermentation substrate was added to water, and the mixture was homogenized at 55 MPa and 30℃ for 10 min. Then, 10 times the weight of the fermentation substrate was added to water, and a compound bacterial agent of 3‰ of the fermentation substrate weight was inoculated. After fermentation at 37℃ and pH 6.8 for 36 h, the mixture was filtered and sterilized. The filtrate was concentrated to 1 / 4 of its volume, and anhydrous ethanol was added to bring the ethanol volume fraction to 93%. After ethanol precipitation at 4℃ for 10 h, the mixture was centrifuged at 1200 rpm for 25 min, the precipitate was collected, and dried to a water content of 4 wt% to obtain yam-lotus root powder.

[0051] The compound microbial agent consists of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 and *Bifidobacterium longum* CICC 6205. The bacterial count of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 in the compound microbial agent is 3 × 10⁻⁶. 9 The CFU / g count of Bifidobacterium longum CICC 6205 in the compound bacterial agent is 5 × 10⁻⁶. 9 CFU / g;

[0052] (3) Mixing powder

[0053] The wheat flour obtained in step (1) is mixed with konjac flour and yam-lotus root flour obtained in step (2) at a weight ratio of 85:5:1 at 40 rpm for 10 min to obtain wheat composite flour.

[0054] Example 2

[0055] (1) Preparation of wheat flour

[0056] 1) Cleaning - Rinsing

[0057] Wheat first undergoes initial cleaning and then passes through a magnetic separator, vibrating screen, silo, vibrating screen, raw grain scale, raw wheat silo, raw wheat scale, magnetic separator, vibrating screen, destoner, color sorter, magnetic separator, threshing machine, watering machine, wet wheat silo, magnetic separator, threshing machine, vibrating screen, destoner, clean wheat silo, clean wheat scale, and magnetic separator before entering the roller mill.

[0058] The process for preparing wheat is as follows: At 25℃, add water equal to 2% of the wheat's weight to the wheat in a wheat storage container, let it stand for 8 hours, then continue adding water containing a compound enzyme until the wheat's moisture content reaches 14 wt%, and let it stand for 4 hours. The compound enzyme consists of cellulase, xylanase, and ferulic acid esterase in a weight ratio of 4:2:1, and the amount of compound enzyme added is 0.08% of the wheat's weight.

[0059] 2) Powdering

[0060] Wheat enters a roller mill and undergoes a bran milling system, a cleaning system, a core milling system, and a residue milling system. It is then classified by particle size through a high-square flat sieve. Fine powder (particle size ≤150μm) is directly collected as wheat flour, medium particles are sent to a cleaning machine, and coarse particles (particle size ≥500μm) are returned to the roller mill for re-grinding. The cleaning machine returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, and wheat flour, bran, and wheat core are collected separately.

[0061] The bran milling system consists of 5 stages. Stages 1-3 are the front-end bran mills, which separate the bran and wheat germ. Large bran flakes are then fed into the rear-end bran mills (stages 4 and 5). The bran is then processed by a flour purifier, which sifts out the flour from the wheat germ. Fine wheat germ and coarse flour are fed into the core mill. Stages 4 and 5 scrape off the endosperm grains and bran-attached flour grains adhering to the large bran flakes, removing the endosperm grains and flour grains from the bran. The wheat germ is then fed into the rear-end core mill and ground into flour.

[0062] Cleaning system: The coarse particles and coarse powder obtained from the previous grinding are carefully selected to separate pure powder particles, bran-containing powder particles and bran scraps, and then sent to different grinding systems for further processing;

[0063] The endosperm milling system: grinds the wheat endosperm and coarse flour obtained from the bran mill, lees mill, and purifying system into flour;

[0064] Slag milling system: The coarse particles that are not suitable for processing by the bran milling system are scraped to separate the endosperm from the bran, and then screened to separate the bran and endosperm, providing pure powder particles for the core milling system;

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

[0066] Fresh peeled yam and fresh peeled lotus root were mixed at a weight ratio of 1:1 to obtain a fermentation substrate. Water with an equal weight of the fermentation substrate was added, and the mixture was homogenized at 50 MPa and 25℃ for 12 min. Then, water with a weight of 8 times that of the fermentation substrate was added, and a compound bacterial agent with a weight of 5‰ of the fermentation substrate was inoculated. After fermentation at 35℃ and pH 6.5 for 36 h, the mixture was filtered and sterilized. The filtrate was concentrated to 1 / 3 of its volume, and anhydrous ethanol was added to bring the ethanol volume fraction to 90%. After ethanol precipitation at 2℃ for 12 h, the mixture was centrifuged at 1000 rpm for 30 min, the precipitate was collected, and dried to a water content of 5 wt% to obtain yam-lotus root powder.

[0067] The compound microbial agent consists of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 and *Bifidobacterium longum* CICC 6205. The bacterial count of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 in the compound microbial agent is 1×10⁻⁶. 9 The CFU / g count of Bifidobacterium longum CICC 6205 in the compound bacterial agent is 3×10⁻⁶. 9 CFU / g;

[0068] (3) Mixing powder

[0069] The wheat flour obtained in step (1) and the konjac flour and the yam-lotus root flour obtained in step (2) were mixed at 50 rpm for 8 min 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 - Rinsing

[0073] Wheat first undergoes initial cleaning and then passes through a magnetic separator, vibrating screen, silo, vibrating screen, raw grain scale, raw wheat silo, raw wheat scale, magnetic separator, vibrating screen, destoner, color sorter, magnetic separator, threshing machine, watering machine, wet wheat silo, magnetic separator, threshing machine, vibrating screen, destoner, clean wheat silo, clean wheat scale, and magnetic separator before entering the roller mill.

[0074] The process for preparing wheat is as follows: At 35℃, add water equal to 4% of the wheat's weight in a wheat storage container, let it stand for 5 hours, then continue adding water containing a compound enzyme until the wheat's moisture content reaches 16 wt%, and let it stand for 2 hours. The compound enzyme consists of cellulase, xylanase, and ferulic acid esterase in a weight ratio of 7:5:3, and the amount of compound enzyme added is 0.12% of the wheat's weight.

[0075] 2) Powdering

[0076] Wheat enters a roller mill and undergoes a bran milling system, a cleaning system, a core milling system, and a residue milling system. It is then classified by particle size through a high-square flat sieve. Fine powder (particle size ≤150μm) is directly collected as wheat flour, medium particles are sent to a cleaning machine, and coarse particles (particle size ≥500μm) are returned to the roller mill for re-grinding. The cleaning machine returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, and wheat flour, bran, and wheat core are collected separately.

[0077] The bran milling system consists of 5 stages. Stages 1-3 are the front-end bran mills, which separate the bran and wheat germ. Large bran flakes are then fed into the rear-end bran mills (stages 4 and 5). The bran is then processed by a flour purifier, which sifts out the flour from the wheat germ. Fine wheat germ and coarse flour are fed into the core mill. Stages 4 and 5 scrape off the endosperm grains and bran-attached flour grains adhering to the large bran flakes, removing the endosperm grains and flour grains from the bran. The wheat germ is then fed into the rear-end core mill and ground into flour.

[0078] Cleaning system: The coarse particles and coarse powder obtained from the previous grinding are carefully selected to separate pure powder particles, bran-containing powder particles and bran scraps, and then sent to different grinding systems for further processing;

[0079] The endosperm milling system: grinds the wheat endosperm and coarse flour obtained from the bran mill, lees mill, and purifying system into flour;

[0080] Slag milling system: The coarse particles that are not suitable for processing by the bran milling system are scraped to separate the endosperm from the bran, and then screened to separate the bran and endosperm, providing pure powder particles for the core milling system;

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

[0082] Fresh peeled yam and fresh peeled lotus root were mixed at a weight ratio of 3:1 to obtain a fermentation substrate. Water with a weight of 2 times that of the fermentation substrate was added, and the mixture was homogenized at 60 MPa and 35℃ for 8 minutes. Then, water with a weight of 12 times that of the fermentation substrate was added, and a compound bacterial agent with a weight of 2‰ of the fermentation substrate was inoculated. After fermentation at 40℃ and pH 7 for 24 hours, the mixture was filtered and sterilized. The filtrate was concentrated to 1 / 5 of its volume, and anhydrous ethanol was added to bring the ethanol volume fraction to 95%. After ethanol precipitation at 5℃ for 8 hours, the mixture was centrifuged at 1500 rpm for 20 minutes. The precipitate was collected and dried to a water content of 4 wt% to obtain yam-lotus root powder.

[0083] The compound microbial agent consists of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 and *Bifidobacterium longum* CICC 6205. The bacterial count of *Lactobacillus delbrueckii* subsp. bulgaricus CICC 20253 in the compound microbial agent is 5 × 10⁻⁶. 9 The CFU / g count of Bifidobacterium longum CICC 6205 in the compound bacterial agent is 8 × 10⁻⁶. 9 CFU / g;

[0084] (3) Mixing powder

[0085] The wheat flour obtained in step (1) and the konjac flour and the yam-lotus root flour obtained in step (2) were mixed at 30 rpm for 15 min 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 in Example 1, except that (1) the preparation of wheat flour is as follows: 1) The method of moistening wheat in the cleaning-moistening step is: add water to the wheat at once until the wheat moisture content reaches 15wt% and let it stand for 24 hours.

[0088] Comparative Example 2

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

[0090] Comparative Example 3

[0091] The specific implementation method is the same as that in Example 1, except that (1) the preparation of wheat flour 1) the compound enzyme used in the cleaning-moistening 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 in Example 1, except that (2) in the preparation of yam-lotus root powder, "fresh peeled yam and fresh peeled lotus root" is replaced with "fresh peeled yam" to obtain yam powder.

[0094] Comparative Example 5

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

[0096] Comparative Example 6

[0097] The specific implementation method is the same as in Example 1, except that (2) in the preparation of yam-lotus root powder, the compound microbial agent is composed of *Lactobacillus plantarum* and *Bifidobacterium animalis*, and the number of *Lactobacillus plantarum* in the compound microbial agent is 3 × 10⁻⁶. 9 The CFU / g count of Bifidobacterium animalis in the compound bacterial agent is 5 × 10⁻⁶. 9 CFU / g; fermentation conditions remained unchanged.

[0098] Comparative Example 7

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

[0100] Comparative Example 8

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

[0102] Experimental Example 1

[0103] Determination of wheat flour yield

[0104] The flour yield of wheat flour obtained in step (1) of Examples 1-3 and Comparative Examples 1-3 was tested respectively, and the results are shown in Table 1.

[0105] Flour yield (%) = Wheat flour weight / (Wheat flour weight + bran weight + germ weight) × 100%.

[0106] Table 1. Wheat flour yield (%) in the examples and comparative examples

[0107] Group Powder yield (%) Group Powder yield (%) 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 shown in Table 1, the flour yield of the wheat flour in the examples was higher than that in the comparative examples. A comparison of the data from Example 1 and Comparative Example 1 shows that the flour yield of Comparative Example 1-2 was lower than that of Example 1, indicating that adding water only once for wheat conditioning resulted in uneven water penetration, and the addition of the compound enzyme affected the endosperm stripping efficiency, thus leading to a lower flour yield. The flour yield of Comparative Example 3 was lower than that of Example 1, indicating that the composition of the compound enzyme plays an important role in the flour yield. In conclusion, using distributed wheat conditioning and treating wheat with a compound enzyme can improve the flour yield and shorten the conditioning time.

[0109] Experimental Example 2

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

[0111] The wheat composite flours obtained in Example 1 and Comparative Examples 1-8 were used to prepare noodles. The cooking loss and breakage rate of the noodles were measured. The specific results are shown in Table 2.

[0112] The method for preparing noodles is as follows: Mix wheat composite flour and water at a weight ratio of 5:2, knead the dough until the surface is smooth, let the dough rest and rise for 25 minutes, then put it into a pasta machine to gradually roll the dough thinner, select a 4mm diameter round blade to press the noodles, cut them into strips, and obtain noodles about 20cm in length.

[0113] Methods for determining noodle cooking loss and breakage rate: After the water (noodle-to-water weight ratio of 1:12) boils, add 100 noodles, continue boiling for 3 minutes, remove, cool and drain, and dry in an oven at 130℃ until constant weight. Calculate the cooking loss and breakage rate.

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

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

[0116] Table 2. Steaming loss rate and breakage rate of noodles in 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] Table 2 shows that Example 1 had the lowest cooking loss and breakage rate. Comparison of Comparative Examples 1-3 indicates that step-by-step wheat conditioning and compound enzyme treatment can reduce cooking loss and breakage rate. Comparison of Comparative Examples 4-5 and Example 1 shows that using only a single ingredient (yam or lotus root) increases cooking loss and breakage rate, indicating that the combination of yam and lotus root may improve dough stability through polysaccharide complementarity, and the effect of a single ingredient is insufficient. Comparison of Comparative Example 6 and Example 1 shows that different combinations of microbial fermentation of yam and lotus root have different effects on cooking loss and breakage rate of noodles. Comparison of Comparative Examples 7-8 and Example 1 shows that an imbalance in the ratio of konjac flour to yam-lotus root flour may damage the gluten network, leading to increased cooking loss and breakage rate. In conclusion, the use of step-by-step wheat conditioning, compound enzyme treatment of wheat, the combination of yam and lotus root, and the balance between konjac flour and yam-lotus root flour can all affect the quality of noodles.

[0119] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A manufacturing process for improving the quality and flour yield of wheat, characterized by, Includes the following steps: Wheat is cleaned, segmented and moistened, and then milled to obtain wheat flour. The flour is then blended to obtain wheat composite flour. The blending process includes mixing wheat flour, yam-lotus root flour and konjac flour to obtain wheat composite flour. The preparation method of the yam-lotus root powder includes: mixing fresh peeled yam and fresh peeled lotus root at a weight ratio of 1-3:1 to obtain a fermentation substrate; adding 1-2 times the weight of water to the fermentation substrate; homogenizing at 50-60 MPa and 25-35℃ for 8-12 min; then adding 8-12 times the weight of water to the fermentation substrate; inoculating with 2‰-5‰ of a compound bacterial agent based on the weight of the fermentation substrate; fermenting at 35-40℃ and pH 6.5-7 for 24-48 h; filtering and sterilizing; concentrating the filtrate to 1 / 3-1 / 5 of its volume; adding anhydrous ethanol to a volume fraction of 90%-95%; precipitating with ethanol at 2-5℃ for 8-12 h; centrifuging at 1000-1500 rpm for 20-30 min; collecting the precipitate; and drying to a water content of 3wt%-8wt% to obtain the yam-lotus root powder; wherein the compound bacterial agent is Lactobacillus delbrueckii subsp. bulgaricus CICC. Composed of 20253 and Bifidobacterium longum CICC 6205; The segmented wheat conditioning process includes: adding 2%-4% of the wheat's weight in water to wheat at 25-35℃, letting it stand for 5-8 hours, then adding water containing a complex enzyme to bring the wheat's moisture content to 14wt%-16wt%, and letting it stand for 2-4 hours; the complex enzyme consists of cellulase, xylanase, and ferulic acid esterase. The milling process includes: grinding wheat in a roller mill, grading it by particle size through a high-square sieve, collecting fine powder directly as wheat flour, sending medium-sized particles to a purifier, and returning coarse particles to the roller mill for re-grinding. The purifier then returns the separated pure endosperm particles and bran particles to the roller mill for re-grinding, collecting wheat flour, bran, and wheat core separately.

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

3. The preparation process according to claim 1, characterized in that, Wheat cleaning includes passing the wheat through 3-5 vibrating screens, 3-5 magnetic separators, 1-3 threshing machines, 1-3 destoners, and 1-2 color sorters.

4. The preparation process according to claim 1, characterized in that, The fine powder has a particle size ≤150μm, and the coarse particles have a particle size ≥500μm.

5. A wheat composite flour obtained by the preparation process according to any one of claims 1-4.

6. The use of the wheat composite flour of claim 5 in the preparation of noodles.

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