A high-end low-gluten flour production method based on a special soft wheat variety

Abstract

The application discloses a high-end low-gluten flour production method based on a special soft wheat variety and belongs to the technical field of the high-end low-gluten flour production method based on the special soft wheat variety, and comprises the following steps: step one, special soft wheat variety breeding, through molecular marker assisted selection combined with double haploid technology, a special soft wheat variety with a protein content of 6.5-8.5%, a farinograph value of greater than or equal to 75% and a hardness index of less than or equal to 45 is obtained. Therefore, the traditional breeding period of 8-12 years can be shortened to 3-5 years, and the breeding efficiency is improved; based on the gene synergy theory, the high quality and high yield are synergistically improved, and the protein content is stably controlled at 6.5-8.5%.

Description

Technical Field

[0001] This invention relates to a method for producing high-end low-gluten flour based on a special soft wheat variety, and belongs to the technical field of a method for producing high-end low-gluten flour based on a special soft wheat variety. Background Technology

[0002] my country's annual demand for weak gluten wheat reaches 22.7-25.7 million tons, accounting for about one-third of total flour consumption, mainly used in the processing of baked goods such as biscuits and cakes. However, domestically produced high-end weak gluten wheat lags behind imported varieties in key indicators such as gluten strength and stability, which restricts the domestic development of high-end low-gluten flour.

[0003] Traditional breeding methods are time-consuming, costly, and often fail to achieve both high quality and high yield simultaneously. They rely primarily on phenotypic selection, which is inefficient and time-consuming. Furthermore, the lack of marker-assisted selection technology makes it difficult to simultaneously select for multiple target genes, hindering the synergistic improvement of both quality and yield.

[0004] The lack of dedicated soft wheat varieties makes it difficult to consistently control protein content between 6.5% and 8.5%. Existing weak gluten wheat varieties exhibit significant fluctuations in protein content, typically ranging from 8.5% to 11.5%, which fails to meet the stringent protein content requirements of high-end low-gluten flour. Furthermore, the lack of a dedicated wheat storage system makes it difficult to guarantee raw material quality, impacting the stability of flour quality. Summary of the Invention

[0005] The purpose of this invention is to provide a method for producing high-end low-gluten flour based on a special soft wheat variety, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: Compared to existing technologies, the present invention provides a method for producing high-end low-gluten flour based on a special soft wheat variety, characterized by the following steps: Step 1: Breeding of special soft wheat varieties. Rapid breeding is carried out by combining molecular marker-assisted selection with double haploid technology to obtain special soft wheat varieties with protein content of 6.5-8.5%, flour content ≥75%, and hardness index ≤45. Step Two: Specialized Wheat Storage, implementing contract-based planting, controlled atmosphere storage, and traceability management for the specialized soft wheat obtained in Step One; Step 3: Low-temperature light milling. After conditioning the special soft wheat obtained in Step 2, it is lightly milled and multi-stage sieving at a milling temperature of ≤40℃. Step 4: Green bleaching treatment, the flour obtained in step 3 is subjected to enzymatic treatment or ozone bleaching; Step 5: Airflow classification and degluten removal. The flour obtained in Step 4 is subjected to airflow classification to reduce the protein content by 15-20%.

[0007] Furthermore, the breeding of special soft wheat varieties in step one includes the following sub-steps: Sub-step 1.1: Germplasm resource screening. Collect soft wheat germplasm resources from home and abroad, and screen for materials carrying the Puroindoline a / b gene through molecular markers; Sub-step 1.2: Hybrid combination configuration, using wheat × maize distant hybridization technology to create a double haploid system; Sub-step 1.3: Molecular marker-assisted selection, performing molecular marker detection on the double haploid system to screen out individual plants carrying low gluten strength-related genes, high yield genes, disease resistance genes, and quality genes; Sub-step 1.4: Multi-ecological zone identification and strain comparison test, screening out superior strains for regional trials and variety approval.

[0008] Furthermore, in step one, molecular marker-assisted selection uses KASP technology for high-throughput genotyping, with the cost of single-plant detection controlled at 5-8 yuan. Each chromosome is configured with 2-3 closely linked markers, and the distance between markers is ≤10cM.

[0009] Furthermore, the special wheat storage in step two includes: establishing an order-based agriculture model of "enterprise + cooperative + farmer", with the purchase price of special wheat being 0.1-0.15 yuan higher than the market price; adopting controlled atmosphere storage technology, with storage temperature ≤20℃, relative humidity ≤65%, oxygen concentration 2-5%, and carbon dioxide concentration 15-20%; and establishing a full-process traceability management system from the field to the workshop.

[0010] Furthermore, in step three, the wheat conditioning process employs a segmented conditioning technique, with 10% water added in the first 12 hours and 4-5% water added in the next 12 hours, for a total conditioning time of 18-24 hours and a conditioning temperature of 15-20℃. The light milling process uses a Swiss Bühler low-temperature milling system, equipped with a water cooling system and a temperature monitoring system.

[0011] Furthermore, in step three, the multi-stage screening adopts a three-stage screen configuration of CB36-CB42-CB46, with a screening efficiency of ≥95% and a powder content controlled at ≥75%.

[0012] Furthermore, in step four, the enzymatic treatment uses a compound enzyme preparation of glucose oxidase 20-30 ppm and xylanase 10-15 ppm, with a treatment temperature of 30-35℃, a treatment time of 2-3 hours, and a pH value of 6.0-6.5; or ozone bleaching is used, with an ozone concentration of 5-10 mg / L, a treatment time of 30-60 minutes, and a treatment temperature of 20-25℃.

[0013] Furthermore, in step five, the air classifier is made of 316L stainless steel and equipped with a CIP cleaning system. The classification accuracy is d97≤10μm, the wind speed is controlled at 18-22m / s, the pressure in the classification chamber is controlled at -200 to -300Pa, the feeding speed is 50-100kg / h, and the number of classifications is 2-3.

[0014] Furthermore, the production method also includes quality control steps: using near-infrared rapid detection technology to detect the protein content of raw materials in real time with an error ≤0.2%; using an image recognition system to detect the pink bran particles and impurities in the finished product in real time with an accuracy ≥95%; and using a rheometer to monitor the dough stability time online, with a detection frequency of once per hour.

[0015] Furthermore, the high-end low-gluten flour product obtained by the production method has the following specifications: protein content 6.5-8.5%, wet gluten content ≤22%, dough stability time ≤2.5 min, pink bran particles ≤2.0%, ash content ≤0.55%, moisture content ≤13.8%, and whiteness value ≥80.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: This shortens the traditional 8-12 year breeding cycle to 3-5 years, improving breeding efficiency. Based on the gene synergy theory, high quality and high yield are synergistically improved, with protein content stably controlled between 6.5% and 8.5%. Advanced technologies such as low-temperature milling, green bleaching, and physical degluten removal are used to improve flour quality. The product has stable protein content, fully weakened gluten, and excellent baking quality, meeting the production needs of high-end low-gluten flour. It contains no chemical additives, causes no environmental pollution, and meets the requirements for green food production. Establish an industrial chain system of "contract farming + special wheat storage + full traceability" to improve the stability of raw material quality. Detailed Implementation

[0017] I. Rapid Breeding Technology for Specific Soft Wheat 1.1 Setting Breeding Objectives The breeding objectives for the special soft wheat variety of this invention are: protein content 6.5-8.5%, flour content ≥75%, hardness index ≤45, dough stability time ≤2.5min, sedimentation value ≤30ml, and yield 1100-1200 jin per mu.

[0018] Protein content 6.5-8.5%: Protein content is a key indicator affecting the quality of flour gluten. Too high a protein content (>8.5%) results in strong gluten, unsuitable for making baked goods such as cookies and cakes; too low a protein content (<6.5%) results in weak gluten, affecting flour processing performance.

[0019] Flour yield ≥ 75%: Flour yield is a key indicator affecting flour extraction rate. If the flour yield is too low (<75%), the flour extraction rate will be low, which will affect economic benefits.

[0020] Hardness index ≤ 45: The hardness index is a key indicator affecting the grinding performance of flour. If the hardness index is too high (> 45), grinding will be more difficult and energy consumption will be higher.

[0021] Dough stability time ≤ 2.5 min: Dough stability time is a key indicator affecting the quality of flour gluten. If the dough stability time is too long (> 2.5 min), the gluten strength is too high, making it unsuitable for making baked goods such as cookies and cakes.

[0022] Settling value ≤ 30ml: Settling value is a key indicator affecting the quality of flour gluten. If the settling value is too high (>30ml), the gluten strength is too high, making it unsuitable for making baked goods such as cookies and cakes.

[0023] Yield of 1100-1200 jin per mu: Yield per mu is a key indicator affecting economic benefits. If the yield per mu is too low (<1100 jin), the economic benefits will be poor; if the yield per mu is too high (>1200 jin), the quality will be difficult to guarantee.

[0024] 1.2 Rapid Breeding Technology System 1.2.1 Molecular Marker-Assisted Selection (MAS) Technology Molecular markers were developed targeting the Puroindoline a / b genes and low-strength-related QTL loci. Two to three tightly linked markers were selected per chromosome, with an inter-marker distance ≤10 cM. ​​A combined foreground and background selection strategy was employed. High-throughput genotyping was performed using KASP technology, with the cost per plant detected controlled at 5-8 yuan.

[0025] 1.2.2 Double Haploid (DH) Technology Wheat × maize distant hybridization was used. The haploid induction rate reached 10-30%. Culture conditions: temperature 25±2℃, light 16h / day, humidity 70-80%. Treatment with colchicine resulted in a doubling success rate ≥80%.

[0026] 1.2.3 Rapid Generation Technology Artificial climate chamber: temperature 22±2℃, light 16h / day, humidity 65-75%. Embryo culture: Embryos are harvested 14-16 days after pollination and cultured on MS medium. Off-site generation: Generation is carried out in Hainan during winter, achieving three generations per year.

[0027] 1.3 Breeding Process Germplasm resource collection → Molecular marker screening → Hybrid combination configuration → DH line creation → Molecular marker-assisted selection → Multi-ecoregion identification → Strain comparison test → Regional trial → Variety approval.

[0028] Year 1: Germplasm resource screening and hybridization configuration. 100 soft wheat germplasm resources from home and abroad were collected. 20 materials carrying the Puroindoline a / b gene were screened using molecular markers, and 10 hybridization combinations were configured.

[0029] Year 2: DH line creation and marker-assisted selection. DH lines were created using wheat × maize distant hybridization. Molecular marker detection was performed on the DH lines, and 50 individual plants carrying the target gene were screened out.

[0030] Year 3: Multi-ecological zone identification and strain comparison trials. Five test sites were set up in the wheat-growing area of ​​the middle and lower reaches of the Yangtze River to conduct multi-ecological zone identification over two years, and three superior strains were selected.

[0031] Years 4-5: Regional trials and variety approval. Two years of regional trials are conducted, and one strain is approved.

[0032] 1.4 Application of Gene Co-interaction Theory Based on the theory of multi-gene "cooperative operation", the following genes are the focus of aggregation: Low-gluten gene Pina / Pinb Controlling grain hardness High-yield genes Q gene Regulating photosynthetic efficiency Disease-resistant genes Fhb1 / Yr10 Resistance to Fusarium head blight / striped rust Quality Genes Glu-A1 / Glu-D1 Controlling gluten quality By simultaneously selecting multiple target genes using molecular markers, verifying the synergistic effect between genes through phenotypic identification, and screening for the optimal genotype combination, a synergistic improvement in quality and yield can be achieved.

[0033] II. Specialized Wheat Storage Quality Assurance System 2.1 Contract Farming Model Establish an order-based production model of "enterprise + cooperative + farmer". Specialized wheat is priced 0.1-0.15 yuan higher per kilogram than the market price, increasing farmers' enthusiasm for planting. Enterprises provide standardized planting techniques and field management guidance.

[0034] 2.2 Acquisition Criteria Moisture content ≤13% GB 5009.3 impurity content ≤1% GB / T 5494 Imperfect particles ≤6% GB / T 5494 density ≥760g / L GB / T 5498 Variety purity ≥98% Molecular marker detection 2.3 Controlled Atmosphere Storage Technology Storage conditions: Temperature ≤20℃, relative humidity ≤65%, oxygen concentration 2-5%, carbon dioxide concentration 15-20%.

[0035] Storage equipment: It adopts a special controlled atmosphere chamber with good airtightness, equipped with a nitrogen generator and a carbon dioxide recovery system, and installed an online temperature and humidity monitoring system.

[0036] Insect and mold prevention measures: Physical control is carried out by low-temperature storage and controlled atmosphere storage, biological control is carried out by introducing natural enemy insects, and chemical control is carried out by using food-grade insecticides when necessary.

[0037] 2.4 Traceability Management System Establish a comprehensive information collection system from the field to the factory. Each batch of products is equipped with a unique QR code, which can be scanned to query information throughout the entire process. Establish a cloud-based database to enable real-time data updates and sharing.

[0038] III. Low-Temperature Light Milling Process 3.1 Process Flow Raw material cleaning → Wheat conditioning → Low-temperature light milling → Multi-stage sieving → Flour blending and homogenization → Packaging and storage.

[0039] 3.2 Key Process Parameters 3.2.1 Wheat conditioning process Soaking time: 18-24 hours (for soft wheat with loose endosperm, the soaking time should be shortened appropriately).

[0040] Water addition: 14-15%.

[0041] The temperature for soaking wheat should be 15-20℃.

[0042] Innovation: The wheat is moistened in stages, with 10% water added in the first 12 hours and 4-5% water added in the next 12 hours, which improves the uniformity of water penetration.

[0043] 3.2.2 Low-temperature light milling process Grinding temperature: ≤40℃ (50-60℃ for traditional processes).

[0044] Milling intensity: Light milling, preserving the integrity of starch granules.

[0045] Screen configuration: CB36-CB42-CB46 three-stage screening.

[0046] Innovation: It adopts the Swiss Bühler low-temperature grinding system, equipped with a water cooling system, and monitors the grinding temperature in real time.

[0047] 3.2.3 Multi-stage screening process Screen specifications: CB36 (coarse screen), CB42 (medium screen), CB46 (fine screen).

[0048] Screening efficiency: ≥95%.

[0049] Powder quality control: By adjusting the screen size and sieving time, the powder quality rate is controlled to be ≥75%.

[0050] 3.3 Equipment Selection Cleaning equipment: high-efficiency vibrating screen, destoner, magnetic separator.

[0051] Wheat conditioning equipment: Stainless steel wheat conditioning silo, equipped with automatic water filling and temperature control system.

[0052] Powder making equipment: Swiss Bühler low-temperature powder making system, equipped with a water cooling system and a temperature monitoring system.

[0053] Screening equipment: High-square flat screen, equipped with automatic cleaning device.

[0054] IV. Green Bleaching Alternative Technology 4.1 Enzymatic treatment process 4.1.1 Enzyme Selection Glucose oxidase: 20-30 ppm.

[0055] Xylanase: 10-15 ppm.

[0056] Compound enzyme preparation: glucose oxidase + xylanase mixed in a 2:1 ratio.

[0057] 4.1.2 Processing Conditions Temperature: 30-35℃.

[0058] Time: 2-3 hours.

[0059] pH value: 6.0-6.5.

[0060] 4.1.3 Processing Results Whiteness Enhancement: Whiteness value increases by 3-5 units.

[0061] Gluten weakening: Dough stability time is shortened by 10-15%.

[0062] Flavor retention: Preserves the natural aroma of the flour.

[0063] 4.2 Ozone bleaching process 4.2.1 Ozone Treatment Ozone concentration: 5-10 mg / L.

[0064] Processing time: 30-60 minutes.

[0065] Processing temperature: 20-25℃.

[0066] 4.2.2 Equipment Selection Ozone generator: output ≥10g / h.

[0067] Mixing device: Equipped with a high-efficiency gas-liquid mixing device.

[0068] Exhaust gas treatment: Equipped with an ozone decomposition device to ensure safety.

[0069] 4.2.3 Processing Results Whiteness Enhancement: Whiteness value increases by 4-6 units.

[0070] Sterilization effect: The number of microorganisms is reduced by more than 90%.

[0071] No residue: Ozone decomposes into oxygen, leaving no chemical residue.

[0072] 4.3 Recommendations for Process Selection Single process: Choose either enzymatic treatment or ozone bleaching.

[0073] Composite process: The combination of enzymatic treatment and ozone bleaching yields better results.

[0074] Process validation: Verify the process effect through small-scale and pilot-scale tests to determine the optimal process parameters.

[0075] V. Airflow-based precision tendon removal technology 5.1 Grading Principle Separation is achieved by utilizing the density difference between protein and starch granules: Protein density: 1.3-1.4 g / cm³ Starch density: 1.5-1.6 g / cm³ Separation based on density differences leading to different settling velocities in the airflow. 5.2 Equipment Selection 5.2.1 Air classifier Material: 316L stainless steel.

[0076] Grading accuracy: d97≤10μm.

[0077] Processing capacity: 100-200 kg / h.

[0078] CIP cleaning: Equipped with an online cleaning system.

[0079] 5.2.2 Fan System Air volume: 2000-3000 m³ / h.

[0080] Wind pressure: 3000-5000Pa.

[0081] Variable frequency control: Equipped with a frequency converter to achieve precise wind speed control.

[0082] 5.2.3 Dust Removal System Baghouse dust collector: filtration efficiency ≥99.9%.

[0083] Pulse cleaning: Equipped with a pulse cleaning device.

[0084] Dust recovery: Dust is recovered and used for feed processing.

[0085] 5.3 Operating Parameters wind speed 18-22m / s 20m / s Classification chamber pressure -200 to -300 Pa -250Pa Feeding speed 50-100kg / h 80kg / h Number of times of grading 2-3 times 2 times 5.4 Grading Effect Protein content decreased by 15-20%. Gluten weakening: Wet gluten content reduced by 10-15% Powder yield: ≥85% Energy consumption: 10-15% lower than traditional processes. Quality control system 6.1 Raw material quality control Variety purity testing: Molecular marker detection is used, and the testing frequency is every batch. The pass standard is variety purity ≥98%.

[0086] Protein content detection: Near-infrared rapid detection is used, and the detection frequency is every batch. The pass standard is a protein content of 6.5-8.5%.

[0087] Powder content testing: The sieving method (GB / T 21304) is adopted, and the testing frequency is every batch. The pass standard is powder content ≥75%.

[0088] 6.2 Finished Product Quality Standards Protein content (dry basis) ≤9.5% 6.5-8.5% GB 5009.5 wet gluten content ≤24% ≤22% GB / T 5506 Dough stability time ≤3.0min ≤2.5min GB / T 14614 Pink Bran Star ≤3.0% ≤2.0% Visual inspection Ash content (dry basis) ≤0.65% ≤0.55% GB 5009.4 Moisture content ≤14.5% ≤13.8% GB 5009.3 Whiteness value ≥75 ≥80 GB / T 22427.6 6.3 Online Detection Technology Near-infrared rapid detection: Detection items include protein, moisture, and ash content; detection speed ≤30 seconds / sample; detection accuracy error ≤0.2%.

[0089] Image recognition system: Detects pink bran specks and impurities; real-time detection speed; detection accuracy ≥95%.

[0090] Online rheometer monitoring: The test items are dough stability time and water absorption rate. The test frequency is hourly, and the data is transmitted to the control system in real time. Example

[0091] Example 1: Breeding of Special Soft Wheat Varieties One hundred accessions of soft wheat germplasm resources from both domestic and international sources were collected, and 20 accessions carrying the Pina / Pinb gene were identified through molecular marker screening. Ten hybridization combinations were constructed, and DH lines were created using wheat × maize distant hybridization technology. Molecular marker detection was performed on the DH lines, and 50 individual plants carrying the target gene were screened. Five experimental sites were set up in the wheat-growing region of the middle and lower reaches of the Yangtze River for more than two years of ecoregional identification. Three superior lines were selected and compared with each other. After two years of regional trials, one line was approved.

[0092] Results: The breeding cycle was 4 years, the protein content was 7.2-7.8%, the yield was 1150 jin per mu, and the flour content was 78%.

[0093] Example 2: Production of High-End Low-Gluten Flour Weigh 1000 kg of special soft wheat, with a protein content of 7.5% and a moisture content of 12.5%. Conditioning: Conditioning time 20 hours, water addition 14.5%, conditioning temperature 18℃. Low-temperature light milling: Milling temperature 38℃, milling intensity light milling, sieve configuration CB36-CB42-CB46. Enzymatic treatment: Glucose oxidase 25 ppm, xylanase 12 ppm, treatment temperature 32℃, treatment time 2.5 hours. Air classification: Air velocity 20 m / s, classifying chamber pressure -250 Pa, feed rate 80 kg / h, classifying twice. Flour blending and homogenization: Special soft wheat flour 95%, vitamin B complex 0.01%, calcium carbonate 0.02%, natural antioxidants 0.005%.

[0094] Results: Protein content 7.1%, wet gluten content 21.5%, dough stability time 2.3 min, pink bran particles 1.8%, ash content 0.52%, moisture content 13.5%, whiteness value 82.

[0095] Example 3: Evaluation of Baking Quality Cookie making: The recipe is 100g flour, 30g sugar, 40g oil, and 20g egg. The process is dough preparation → shaping → baking (180℃, 12 minutes). The evaluation indicators are crispness, color, and taste.

[0096] Cake making: The recipe is 100g flour, 80g sugar, 50g fat, and 100g eggs. The process is to prepare the batter and bake it (170℃, 25 minutes). The evaluation criteria are volume, texture, and taste.

[0097] Results: The biscuits were 95 points (out of 100) in crispness, with a golden-yellow and uniform color, and a crisp and delicious taste without any hard lumps; the cake had a volumetric volume of 4.5 ml / g, with a fine and uniform texture and evenly distributed air pockets, and a soft and delicious taste without any roughness.

Claims

1. A method for producing high-end low-gluten flour based on a special soft wheat variety, characterized in that, Includes the following steps: Step 1: Breeding of special soft wheat varieties. Rapid breeding is carried out by combining molecular marker-assisted selection with double haploid technology to obtain special soft wheat varieties with protein content of 6.5-8.5%, flour content ≥75%, and hardness index ≤45. Step Two: Specialized Wheat Storage, implementing contract-based planting, controlled atmosphere storage, and traceability management for the specialized soft wheat obtained in Step One; Step 3: Low-temperature light milling. After conditioning the special soft wheat obtained in Step 2, it is lightly milled and multi-stage sieving at a milling temperature of ≤40℃. Step 4: Green bleaching treatment, the flour obtained in step 3 is subjected to enzymatic treatment or ozone bleaching; Step 5: Airflow classification and degluten removal. The flour obtained in Step 4 is subjected to airflow classification to reduce the protein content by 15-20%.

2. The method for producing high-end low-gluten flour according to claim 1, characterized in that, The breeding of special soft wheat varieties in step one includes the following sub-steps: Sub-step 1.1: Germplasm resource screening. Collect soft wheat germplasm resources from home and abroad, and screen for materials carrying the Puroindoline a / b gene through molecular markers; Sub-step 1.2: Hybrid combination configuration, using wheat × maize distant hybridization technology to create a double haploid system; Sub-step 1.3: Molecular marker-assisted selection, performing molecular marker detection on the double haploid system to screen out individual plants carrying low gluten strength-related genes, high yield genes, disease resistance genes, and quality genes; Sub-step 1.4: Multi-ecological zone identification and strain comparison test, screening out superior strains for regional trials and variety approval.

3. The method for producing high-end low-gluten flour according to claim 2, characterized in that, In step one, molecular marker-assisted selection uses KASP technology for high-throughput genotyping, with the cost of single-plant detection controlled at 5-8 yuan. Each chromosome is configured with 2-3 closely linked markers, and the distance between markers is ≤10cM.

4. The method for producing high-end low-gluten flour according to claim 1, characterized in that, Step two, special wheat storage, includes: establishing an order-based agriculture model of "enterprise + cooperative + farmer", with the purchase price of special wheat being 0.1-0.15 yuan higher than the market price; adopting controlled atmosphere storage technology, with storage temperature ≤20℃, relative humidity ≤65%, oxygen concentration 2-5%, and carbon dioxide concentration 15-20%; and establishing a full traceability management system from the field to the workshop.

5. The method for producing high-end low-gluten flour according to claim 1, characterized in that, In step three, the wheat conditioning process employs a segmented wheat conditioning technique, with 10% water added in the first 12 hours and 4-5% water added in the next 12 hours, for a total conditioning time of 18-24 hours and a conditioning temperature of 15-20℃. The light milling process uses a Swiss Bühler low-temperature milling system, equipped with a water cooling system and a temperature monitoring system.

6. The method for producing high-end low-gluten flour according to claim 1, characterized in that, In step three, the multi-stage screening uses a three-stage CB36-CB42-CB46 screen configuration, with a screening efficiency of ≥95% and a powder content controlled at ≥75%.

7. The method for producing high-end low-gluten flour according to claim 1, characterized in that, In step four, the enzymatic treatment uses a compound enzyme preparation of glucose oxidase 20-30 ppm and xylanase 10-15 ppm, with a treatment temperature of 30-35℃, a treatment time of 2-3 hours, and a pH value of 6.0-6.5; or ozone bleaching is used, with an ozone concentration of 5-10 mg / L, a treatment time of 30-60 minutes, and a treatment temperature of 20-25℃.

8. The method for producing high-end low-gluten flour according to claim 1, characterized in that, In step five, the air classifier is made of 316L stainless steel and equipped with a CIP cleaning system. The classification accuracy is d97≤10μm, the wind speed is controlled at 18-22m / s, the pressure in the classification chamber is controlled at -200 to -300Pa, the feeding speed is 50-100kg / h, and the number of classifications is 2-3.

9. The method for producing high-end low-gluten flour according to claim 1, characterized in that, The production method also includes quality control steps: using near-infrared rapid detection technology to detect the protein content of raw materials in real time with an error ≤0.2%; using an image recognition system to detect the pink bran particles and impurities in the finished product in real time with an accuracy ≥95%; and using a rheometer to monitor the dough stability time online, with a detection frequency of once per hour.

10. The method for producing high-end low-gluten flour according to any one of claims 1-9, characterized in that, The high-end low-gluten flour product obtained by the production method has the following specifications: protein content 6.5-8.5%, wet gluten content ≤22%, dough stability time ≤2.5 min, pink bran particles ≤2.0%, ash content ≤0.55%, moisture content ≤13.8%, and whiteness value ≥80.