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634 results about "Wholemeal flour" patented technology
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Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s).
Health noodles with stable blood sugar content after meal and the production process
InactiveCN101019653ASlow down absorptionAvoid disorderDough treatmentMetabolism disorderLife qualityFood material
The present invention relates to health food, and is especially one kind of health noodles with the function of stabilizing blood sugar content after meal and its production process. The health noodles are produced with whole wheat flour, buckwheat powder, pumpkin powder, konjaku powder, sodium alginate and other food materials, and through mixing, pressing and other steps. It can control blood sugar content, provide balanced nutrients, resist oxidation, improve insulin resistance and result in other health functions, and is suitable for diabetics to eat.
Owner:北京中食本草生物科技有限公司
Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking
A bioprocess and apparatus for the continuous production of novel masa and whole-corn flours as cereal-base and functional-food ingredients. The bioprocess includes providing a fine grind fraction of corn kernel; combining the fine grind fraction of corn kernel with at least one endoamylase to produce an enzyme-added fine grind; moist-heat precooking the enzyme-added fine grind to obtain a pre-cooked enzyme-added fine grind; low-moisture conditioning the precooked enzyme-added fine grind to partially hydrolyze starchy endosperm and swell starch and aleurone-bran granules to produce enzymatically conditioned corn kernel particles; and_milling the conditioned corn kernel particles to obtain flour comprising a fine grind portion of the conditioned corn kernel particle.
Owner:INVESTIGACION DE TECNOLOGIA AVANZADA DE C V
Production method of whole wheat flour
The invention relates to a production method of whole wheat flour, solving the problems that wheat bran is difficult to crash, deficient in nutrient component utilization and shorter in shelf life. The production method of the whole wheat flour comprises the following steps: clearing wheat material, removing impurities in the wheat material, then rinsing to obtain wheat grains, carrying out heat treatment for sterilizing, killing enzyme and drying, and then crashing the wheat grains, wherein various known treating methods, such as a microwave heating method or a hot-air drying method can be adopted in the heat treatment method. As the optimal schemes, the water content of the rinsed wheat grains is 15-20 percent, and the water content of the wheat grains subject to heat treatment is below 14 percent. The invention has the advantages that: (1) the process flows are shortened; (2) the quality of the wheat bran is ensured by the rapid heat-moisture treatment, the shelf life is prolonged, and the problem that the wheat bran is difficult to crash is also solved; (3) the nutritional components in the whole wheat flour are stabilized, and the nutritional value of the product is improved.
Owner:NANJING UNIV OF FINANCE & ECONOMICS
Method for preparing stabilized whole wheat flour
InactiveCN102150840ASolving Shelf Life ProblemsStabilized storage timeFood preparationBiotechnologyAnimal science
Owner:ACAD OF STATE GRAIN ADMINISTRATION
Method for processing whole-grain biscuit
ActiveCN102599212AReasonable collocationRich in nutritional valueDough treatmentBakery productsBiotechnologyNutritive values
The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.
Owner:ANHUI YANZHIFANG FOOD
Method for stabilizing wheat bran specially used for whole wheat flour
InactiveCN102805292ASolve the problem of poor storage stabilityInactivated lipaseFood preparationOrganolepticWholemeal flour
The invention discloses a method for stabilizing the wheat bran specially used for the whole wheat flour, which is mainly characterized in that: the wheat bran is treated by steam and dried by the ultraviolet microwave so that the wheat bran is stabilized. Due to the adoption of the method, the activity of the lipase and the lipoxygenase in the wheat bran can be reduced significantly, and the storage stability of the wheat bran can be improved significantly. In addition, the treated wheat bran has little difference from the non-stabilized wheat bran in colour and organoleptic quality, the content of total phenols in the treated wheat bran is increased slightly, and the antioxidant activity of the treated wheat bran is improved obviously. The method is simple and practical, has an obvious effect and effectively solves a series of problems of the existing method for stabilizing the wheat bran that the equipment has high cost, the operation process is burdensome and complicated, the wheat bran has poor storage stability, the colour of the stabilized wheat bran is dark, the efficacy and the activity are lost, and the stabilized wheat bran is not suitable for producing the whole wheat flour, thereby creating the conditions for producing the high-quality whole wheat flour with long shelf life.
Owner:JIANGNAN UNIV
Wheat puffing bran flour, preparation and applications thereof
The invention relates to a food and a processing technique thereof, and discloses a method for preparing the expanded wheat bran flour. The method comprises the steps of adding water to the wheat bran which is a raw ingredient to obtain expanded bran, wherein the amount of water added accounts for 10%-20% of the weight of the wheat bran; drying to obtain the expanded bran with water content accounts for less than 14% of the weight of the expanded bran; and super-finely pulverizing at the temperature of -10 DEG C to -35 DEG C. The invention further discloses the expanded wheat bran flour prepared by the method and an application thereof. Whole meal made of the fine wheat bran flour has good quality and palatability, prolongs the service life of the whole meal with equal service life to flour at room temperature.
Owner:SHANGHAI LIANGYOU GRP +1
Processing method of coarse grain non-fried instant noodle
InactiveCN101288446AStronger bond strengthUniform transverse tensionFood preparationNutritive valuesThree stage
Owner:山东省农业科学院中心实验室
Dog biscuit for controlling malodorous breath in dogs
InactiveUS6265011B1Pleasant tasteEasy to eatDough treatmentBaking mixturesAnimal scienceVegetable oil
A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.
Owner:KELLY WAYNE +1
Anti-aging health-preserving flour and preparation method thereof
InactiveCN103750118AImprove immunityImprove sleepingFood dryingFood ingredient functionsBiotechnologyNutrition
The invention discloses an anti-aging health-preserving flour. The anti-aging health-preserving flour is prepared from the following raw materials by weight: 150 to 200 parts of whole wheat flour, 15 to 20 parts of corn gluten meal, 6 to 8 parts of mushroom powder, 10 to 15 parts of black soya bean, 20 to 30 parts of black sesame, 20 to 30 parts of blueberry, 10 to 15 parts of rose hip, 8 to 10 parts of passionflower, 3 to 4 parts of Lycium ruthenicum Murr, 2 to 3 parts of mulberry, 2 to 3 parts of gynostemma pentaphylla, 1 to 2 parts of solomonseal rhizome, 3 to 4 parts of prepared rehmannia root, 1 to 2 parts of bark of ash, 2 to 3 parts of pomegranate seed, 4 to 5 parts of raspberry and 3 to 5 parts of a nutrition additive. The anti-aging health-preserving flour provided by the invention is prepared from a plurality of raw materials having anti-aging, spleen-invigorating, stomach-benefiting, body-building, yang-invigorating, sleep-improving, toxin-expelling and beauty-fostering effects and other effects, a variety of fruits are added, so the flour has rich aroma and taste and is fine and smooth; and long-term eating of wheaten food prepared from the flour enables cancer-preventing, cancer-resisting, life span prolonging and human immunity improving effects to be obtained.
Owner:DANGTU COUNTY KEHUI TRADING
Method for processing wheat and producing whole wheat flour by using steam blasting technology
ActiveCN103750140AAchieve primary degradationImprove digestibilityFood preparationAgricultural scienceAgricultural engineering
The invention discloses a method for processing wheat and producing whole wheat flour by using a steam blasting technology. According to the method, the wheat is subjected to steam blasting treatment, and in the steam blasting process, the temperature is controlled to be 143-180 DEG C and the pressure is controlled to be 0.4-1.9MPa, the process is maintained for 5-20min, and then the blasting is performed instantly to obtain blasting-state wheat, and the whole wheat flour is further prepared. Through processing the wheat by using the steam blasting technology, the wheat can absorb the moisture in the steam, thereby reducing the mechanical strength of wheat bran, the wheat is likely to be peeled and crushed in mutual extrusion, rubbing and collision. In addition, due to the adoption of the pressurizing high-temperature treatment, the problems that the wheat bran is rough and unsmooth, has strange odor, is difficult to digest and the like, are solved.
Owner:廊坊承泰能食品有限责任公司
Spleen-invigorating and stomach-nourishing water caltrop flour and preparation method thereof
InactiveCN103750119ARich tasteImprove single compositionNatural extract food ingredientsFood dryingRed yeast riceRose hip
The invention discloses a spleen-invigorating and stomach-nourishing water caltrop flour. The flour is prepared from the following raw materials by weight: 130 to 180 parts of whole wheat flour, 30 to 40 parts of water caltrop powder, 14 to 18 parts of red kojic rice, 20 to 30 parts of corn kernel, 6 to 8 parts of cedronella, 15 to 20 parts of rose hip, 10 to 15 parts of Chinese wampee fruit, 8 to 12 parts of fig, 1 to 2 parts of gorse, 2 to 3 parts of Poria cocos, 3 to 5 parts of basil seed, 1 to 2 parts of inula root, 3 to 5 parts of finger citron, 2 to 3 parts of canton love-pea vine, 1 to 2 parts of polyalthia root, 2 to 4 parts of a nutrition additive and a proper amount of apple vinegar. According to the invention, the water caltrop powder, the red kojic rice and the corn kernel are added into the flour, so simplex composition of the flour is improved, nutritional ingredients in the flour are enriched, and the water caltrop flour can better perform qi-benefiting, spleen-invigorating, stomach-nourishing, digestion-promoting, cancer-preventing, cancer-resisting, detoxifying, fat-reducing, beauty-fostering and skin-care effects; through addition of the three fruits, the water caltrop flour has more substantial spleen-invigorating and stomach-nourishing effects, rich taste and tangy fragrance.
Owner:DANGTU COUNTY KEHUI TRADING
Preparation method of ultramicronization composite nutrient whole wheat flour
InactiveCN101356959ADelicate and smooth tasteReasonable nutritional ratioFood preparationAdditional valuesWheat Brans
The invention discloses a preparation method of a superfine grinding composite nutrient whole wheat flour and relates to the food processing field; the invention solves the problems that the existing whole wheat flour which is formed by the following steps that the wheat is ground directly or wheat bran separated is ground again and then reduced into the flour has a large amount of residue, the size of the ground granule is not ideal and the high temperature generated in the grinding leads the ground materials to be modified so as to cause poor taste, and the like; the preparation method takes the wheat as raw materials and comprises the following steps of clearing and wetting the wheat, purifying the wheat and tempering, removing the skin, drying, sterilizing, fine grinding with high efficiency, preparing composite homogenerous matters, sterilizing a storage bin, measuring and packing; the superfine grinding composite nutrient whole wheat flour produced by the preparation method has smooth and fine taste, reasonable nutrition proportion and safe and reliable eating, saves the resources and further improves the additional value of products.
Owner:安徽淮北天宏集团实业有限公司
Black flour
InactiveCN102405947AFull of nutritionRich in nutrientsDough treatmentNutritional statusModern medicine
The invention discloses black flour. The black flour comprises the following components: black wheat meal, black fragrant rice powder, purple sweet potato whole wheat flour, black millet powder, black bean flour, black sesame powder, black glutinous rice flour, black corn powder and black peanut powder. The invention has the advantages that the flour is rich in nutrition, is rich in Se, melanin and anthocyanin as well as various vitamins, amino acid and mineral elements and also contains certain amount of dietary fiber; especially abundant lysine in the black rice powder can make up the defect that the lysine in common flour is insufficient. Se, melanin and anthocyanin have good antioxidation and free radical eliminating effects, and free radical eliminating capacity by Se is 50-500 times that of vitamin E. Modern medicine thinks that 'black food' is full of nutriments and also has unique effects of tonifying kidney, preventing ageing, benefiting life, preventing and curing illness, hair nourishing and beautifying and the like. Thus, steamed bread and bun produced by adopting the black flour disclosed by the invention can improve nutritional status of the public to a certain extent.
Owner:南昌市微小餐饮管理有限公司
Filled pastry
InactiveUS20060073239A1Increase moisture contentSuitable for toastingDough treatmentPreservation by coolingGraham crackerFood flavor
A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.
Owner:GENERAL MILLS INC
Fried and puffed food and preparation method thereof
The invention relates to the technical field of leisure food, particularly discloses fried and puffed food and further discloses a preparation method of the fried and puffed food. The fried and puffed food is prepared from raw materials in parts by weight as follows: 6-8 parts of corn flour, 2-4 parts of wheat flour, 0.5-1 part of whole wheat flour, 0.5-1 part of whole oat powder, 0.9-1.3 parts of white sugar powder, 0.03-0.05 parts of edible salt, 0.1-0.3 parts of calcium carbonate and 0.9-1.1 parts of water. Through scientific and reasonable material selection and preparation, the fried and puffed food has the advantages as follows: the food is regular and uniform in shape, has the strong three-dimensional sense and tastes crisper than ordinary puffed products; natural cereals such as the corn flour, the wheat flour, the whole wheat flour, the whole oat powder and the like are used as the raw materials, and the food is comprehensive in nutrition and healthy; various flavors can be blended by adding different edible flavorings such as a milk flavoring during frying, and requirements of more consumers are met.
Owner:ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
Bean dreg biscuits
InactiveCN103371212AHas beauty benefitsGood for healthDough treatmentBakery productsBiotechnologyAdditive ingredient
Owner:梁伟
Improved noodle food
InactiveCN101467532AGuaranteed intakeAvoid it happening againDough treatmentBlood sugarHealthful food
The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Low-sugar tartary buckwheat biscuit and making process thereof
InactiveCN106417511AIncreased sensitivityImprove immunityDough treatmentBakery productsVegetable oilAdditive ingredient
The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.
Owner:CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
Whole wheat flour, raw material formula for whole wheat flour steamed bread, and whole wheat flour steamed bread and making method thereof
The invention relates to a whole wheat flour, a raw material formula for making a whole wheat flour steamed bread, and the whole wheat flour steamed bread and a making method thereof. The whole wheat flour steamed bread provided by the invention is rich in wheat dietary fiber and vitamins and overcomes the problems of a small size, poor taste and hard quality of traditional whole wheat flour steamed breads.
Owner:COFCO NUTRITION & HEALTH RES INST +1
Food composition and application thereof
ActiveCN103960571ASolve rough tasteSolve the shortcomings of poor tasteDough treatmentBakery productsFood composition dataDietary fibre
The invention discloses a food composition and application thereof. The food composition comprises whole wheat flour, wheat flour and bean flour, wherein a weight ratio of the wheat flour to the whole wheat flour is 1-4: 1, and each 100 g of the composition contains 0.2 to 1.2 g of lysine and 6 to 12 g of dietary fiber. The composition contains rich amino acid and dietary fiber, overcomes the problem of unbalanced intake of dietary nutrients of consumers at present and the disadvantages of rough mouthfeel and poor taste of whole grain food, and is beneficial for maintaining and / or improving health of consumers.
Owner:COFCO NUTRITION & HEALTH RES INST +1
Process of producing whole wheat flour
The present invention relates to process of producing whole wheat flour. The production process includes the following steps: adding water to wheat material to moisten; milling to eliminate outer coat, repeated grinding and sieving to obtain flour of the required fineness, crushing the bran in a pan crusher and sieving to required fineness, mixing the flour and the bran powder, packing, etc. The production process features the re-crushing of bran and the whole wheat flour has high nutritious value and is easy to be absorbed by human body.
Owner:TIANJIN JINMOFANG FOOD
Wheat composite flour and preparation method thereof
ActiveCN103719679AReduced health benefitsComprehensive and balanced nutritionFood ingredient functionsFood preparationBiotechnologyTremella
The invention discloses a wheat composite flour and a preparation method thereof. The flour is prepared from the following raw materials in parts by weight: 200-300 parts of whole wheat flour, 10-15 parts of japonica rice, 5-8 parts of betel nut taro, 6-10 parts of sargassum fusiforme, 6-8 parts of balsam pear, 5-10 parts of green money willow, 2-3 parts of hairyvein agrimonia herb and bud, 1-2 parts of sunflower leaves, 1-2 parts of a snakegourd fruit powder, 2-3 parts of cactus flowers, 1-2 parts of ginseng flowers, 2-3 parts of folium mori, 1-2 parts of potentilla discolor bunge, 2-3 parts of pumpkin vines, 5-8 parts of tremella powder, 4-6 parts of lentil and 3-6 parts of cucumber seed powder. The flour provided by the invention contains nutritional ingredients such as the betel nut taro, the green money willow and the like and has the effects of enriching nutrition, tonifying and nourishing the kidney, strengthening the spleen, nourishing the stomach, and reducing blood pressure and cholesterol, and is beneficial to people's physical health; moreover, various beneficial ingredients of traditional Chinese medicines are added into the formula; the compatibility is reasonable, the efficiency of health protection is enhanced, the processed wheat flour food is enabled to have the functions of easy digestion and absorption, and the cholesterol and blood pressure are lowered.
Owner:YINGSHANG GUANSHI FLOUR PROD
Technology and device for producing high-precision whole wheat flour
The invention belongs to the technical field of wheat processing, and particularly relates to a technology for producing high-precision whole wheat flour. The technology is composed of a whole wheat cleaning workshop technology and a wheat flour manufacturing workshop technology. According to the whole wheat cleaning workshop technology, 60 percent to 70 percent of pericarp is removed, the wheat flour manufacturing workshop technology comprises five to eight shelling processes, each shelling process comprises smashing and bolting processes, a high-speed extrusion cutting machine is adopted in one to three shelling processes of the wheat flour manufacturing workshop technology, the minimum clearance between rotor pins and positioning pins of the high-speed extrusion cutting machine is 0.5 mm to 1 mm, and in the operation process, the linear speed of the rotor pins on the outermost ring of the high-speed extrusion cutting machine is 95 m / s to 120 m / s. According to the technology, the obtained high-precision whole wheat flour has the obvious advantages that the precision is high, the sand containing amount is low, the bacterial colony content is reduced by more than 50 percent, the flour taste and the taste are improved, and the food making performance is improved.
Owner:王洪福
Bread and preparation process thereof
InactiveCN1736212AExtend freshnessThe texture is dense and elasticBakery productsAdditive ingredientMillet flour
The invention discloses a bread and its preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, buckwheat flour, millet flour, maize flour, soybean flour and green bean flour, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.
Owner:吴微
Corn composite nutritive rice
InactiveCN102860468AMake up for the lack of bad taste when eaten aloneEnhance physical fitnessFood shapingNatural extract food ingredientsAdditive ingredientCorn flour
The invention discloses corn composite nutritive rice, which is obtained by uniformly mixing 40-55 parts by weight of whole corn flour, 15-25 parts by weight of coarse rice powder, 2-4 parts by weight of konjac powder and 0-10 parts by weight of whole meal according to a certain proportion, adding water and stirring to dough, extruding to rice grains through a granulator and drying through microwave. According to the composite healthcare nutritive rice, the nutritional ingredients and the healthcare ingredients of the whole corn flour, the coarse rice powder, the konjac powder and the whole meal are overlapped and compounded, so that the nutrition and healthcare effects are better, the vices of poor taste of brown rice and poor taste of corn when eating separately are made up, and the corn composite nutritive rice has positive action for improving physical fitness of the whole people; the corn is added in the brown rice with lower price, the cost of the composite healthcare nutritive rice is reduced, non-grain is changed to grain, the coarse grain is changed to fine grain, and the corn composite nutritive rice has important significance for ensuring national grain safety; after the corn composite healthcare nutritive rice is developed, farmers become rich and rural economy development is promoted.
Owner:GUANGXI GUILIN NATURAL FOOD
Whole wheat flour producing process
InactiveCN1810126ANutritional diversitySolve difficult to crush, hair thickDough treatmentFood shapingWholemeal flourWheat Brans
The whole wheat flour producing process includes puffing wheat bran after producing flour in a puffing machine at 120-130 deg.c, crushing the puffed wheat bran in a crusher to 80-100 mesh, and final mixing crushed wheat bran and flour in the ratio of 20-30 to 100. The present invention features the whole wheat flour with comprehensive nutritious components and rich fiber benefiting human body; the simple production process with low cost; the solution of the technological problem of crushing wheat bran and eliminating its bad smell; and making whole wheat flour tasty and easy to digest.
Owner:冯家彪
Cookies good for children intelligence
InactiveCN101283694AAvoid nutritional deficienciesIncrease VC contentDough treatmentBakery productsLophatherumSkimmed milk powder
The invention relates to a biscuit for improving children intelligence and is characterized in that the biscuit is made from concentrated extract of longan pulp, sea buckthorn, Polygonatum kingianum, Poria and Lophatherum gracile, lysine, calcium carbonate, whole wheat flour and skimmed milk powder.
Owner:王跃进
Preparation method of whole wheat flour
InactiveCN104207017APrevent oxidationExtended shelf lifeBakery productsFood preparationPesticide residueImpurity
The invention discloses a preparation method of whole wheat flour. The preparation method comprises the following steps: cleaning wheat to remove impurities, washing by water to moisten wheat, removing epicarp to obtain clean wheat berry containing wheat bran and germ, skinning the obtained clean wheat berry, crushing, separating out the wheat bran and the germ to obtain crushed endosperm, carrying out baking heating and drying on the separated wheat bran and germ to prepare a dry material, mixing the prepared dry material with the prepared crushed endosperm, carrying out low temperature grinding, and screening by a 70-200 mesh screen cloth to obtain the flour. The preparation method of the whole wheat four maintains all nutrition components of wheat, removes pesticide residual, heavy metals and other harmful substances on the skins of the wheat, improves the quality of the flour, ensures the eating safety of the flour, increases the wheat fragrance, improves the eating mouthfeel, and is incomparable to previous flour production methods.
Owner:张付伟
Preparation method of purple sweet potato whole wheat flour and noodle prepared by utilizing purple sweet potato whole wheat flour
InactiveCN102987296AGood colorLess nutrients are lostFood preparationAdditive ingredientWholemeal flour
The invention discloses a preparation method of purple sweet potato whole wheat flour, and the preparation method comprises the following steps of: screening, cleaning, peeling, protecting color, cutting into slices, fixing color, blanching by steam, carrying out microwave drying, carrying out superfine grinding, packaging, dividing bags and the like. The purple sweet potato whole wheat flour prepared by the method is good in color and luster, less in nutritional ingredient loss, long in storage life, fine in particles, and good in mouth feel. The invention further discloses a noodle prepared by utilizing the purple sweet potato whole wheat flour, wherein the noodle is high in nutritional ingredients, good in mouth feel and convenient to eat.
Owner:ZHUCHENG CHANGJIANG MACHINERY
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