CN101283692A

CN101283692A - Flour processing method for improving the flour quality and flour food quality

Info

Publication number: CN101283692A
Application number: CNA2008100497377A
Authority: CN
Inventors: 卞科; 关二旗
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2008-05-14
Filing date: 2008-05-14
Publication date: 2008-10-15
Anticipated expiration: 2028-05-14
Also published as: CN101283692B

Abstract

The invention relates to a flour processing method for improving the quality of flour and flour foods, and is characterized in that the method comprises the following steps: (a) cleaning raw grain and removing impurities; (b) wetting wheat and making flour: wetting hard wheat for 18-24 hours until the water content reaches 15.0-17.5%, wetting soft wheat for 12-18 hours until the water content reaches 14.0-16.5%, milling the wetted wheat to make flour with a particle size of 60-200 meshes; (c) micronizing the flour: placing the flour produced in the step (b) in a micronizer and grinding under the action of collision and friction of high pressure air flow to obtain micronized flour with a particle size of 300-1600 meshes, wherein the pressure of high pressure air flow is 0.60-2.00 MPa and the temperature of high pressure air flow is in the range from -30 DEG C to 30 DEG C; and (d) mixing micronized flour with common wheat flour at the weight ratio of (10-75):100.

Description

Improve the flour processing method of flower characters and flour-made food quality

Technical field

The present invention relates to a kind of flour processing method that improves flower characters and flour-made food quality, be that long patent flour is carried out the ultramicro grinding method for processing specifically, be after flour is processed through ultramicro grinding, to be added into the quality that is used to improve flour-made food in the long patent flour according to certain ratio.

Technical background

Weighing the topmost index of flour quality is the size of flour muscle rate, and this is determined that by the mucedin quality and quantity different flour-made foods has different requirements to flour muscle rate.From the nutrition viewpoint, state's yield wheat thick protein and lysine content and external wheat gap are not very big, yet, from processing quality, the phenomenon of state's yield wheat ubiquity " strong, the not low muscle of high muscle is not weak ", its gluten strength, cure performance, rheological properties etc. and can not show a candle to external improved seeds, be difficult to meet the need of market.

Along with the raising of people's living standard, need food industry that high-quality, high-grade flour-made food are provided, to satisfy the different demands of people, it is necessary to flower characters is improved, with the reasonable quality of improving flour-made food.In the wheat processing industry, at present mainly by the raw grain collocation, reasonable in design join powder craft and add flour quality improver and come flower characters is improved.

Superfine communication technique is the emerge science technology that just grows up over nearly two, 30 years, and this technology is based on that the micron technology principle carries out.Superfine communication technique can improve grain graininess, crystalline texture and the physicochemical property of powder effectively, the extremely attention of scientific and technological circle in recent years, obtained increasingly extensive application in fields such as electronics, metallurgy, plastics, pottery, medicine, daily-use chemical industry and national defense industry, discovered that superfine communication technique equally also can be applicable in the food industry.

In the production technology of wheat processing and flour, the size of flour particle granularity all has certain influence to the quality of its constituent, flour characteristic, dough process character and flour product, therefore, by the utilization superfine communication technique, make the flour particle miniaturization, will effectively improve the quality of flower characters and flour-made food.

Summary of the invention

Purpose of the present invention is utilized superfine communication technique just and a kind of flower characters improving technology scheme of pure physics is provided---promptly improve the flour processing method of flower characters and flour-made food quality.The flour that utilizes method of the present invention to process has not only overcome the weakness of China's wheat " strong, the not low muscle of high muscle is not weak ", can also reduce China's wheat processing industry to adding the degree of dependence of wheat, U.S. wheat import.

Purpose of the present invention can realize by following technique measures:

The flour processing method that improves flower characters and flour-made food quality of the present invention, it is characterized in that: this method comprises the steps:

A, raw grain is cleared up, removed impurity;

B, wheat wetting powder process: be divided into 15.0%～17.5% for the hard wheat wheat-wetting water, tempering time 18h～24h; The soft wheat wheat-wetting water is divided into 14.0%～16.5%, tempering time 12h～18h; Carry out grinding flour behind the wheat wetting, make the flour granularity reach 60 orders～200 orders;

C, flour ultramicro grinding: the flour that step b is prepared places ultramicro grinding equipment, pulverizes by collision, friction under the drive of high pressure draught, and being prepared into the powder degree is 300 orders～1600 purpose ultramicronising flour; Wherein the pressure of high pressure draught is 0.60Mpa～2.00Mpa, and the temperature of high pressure draught is-30 ℃～30 ℃, and the flour moisture is 10%～25%; And the temperature of high pressure draught and moisture are lower, and crushing effect is better.

D, the ultramicronising flour that step c is prepared add in the long patent flour by weight 10%～75% ratio, promptly are used for after mixing making flour-made food.

Beneficial effect of the present invention is as follows:

The improvement of the flour opposite system food quality that method of the present invention is prepared is compared with prior art, have that the material particles degree is little, the avirulence risk, be not subjected to characteristics such as addition restriction, so properties of product are stable, safe and reliable and help the absorption of human body utilization, can be applied to industries such as wheat processing, flour-made food, medicine and health food, the improvement of opposite system food quality and the trans-utilization of agricultural resource have very important meaning.

The specific embodiment

The present invention is further described below with reference to embodiment, but does not limit the present invention.

Embodiment 1

Present embodiment comprises the steps:

(1) raw material is selected: wheat, PSI index are 53%;

(2) impurity is removed in cleaning: wheat is carried out screen handle, with the dust of removing impurity and wheat seed surface, surface dust etc.;

(3) wheat wetting powder process: add the wheat of drinkable water after cleaning and carry out wheat wetting 18h, make wheat water content reach predetermined water into the mill 15.7% ± 0.3% after, it is 80 orders～120 purpose flour that the powder process of milling gets powder;

(4) flour ultramicronising: the temperature at high pressure draught is 25 ℃, and pressure is to be that 15% ± 0.3% flour carries out ultramicro grinding to moisture under the 1.20Mpa condition, makes the flour granularity reach 550 orders;

(5) steamed bun is made: ultramicronising flour is added in the long patent flour by weight 37% ratio, after mixing, make steamed bun according to GB/T2111-2007;

(6) collect finished product: the steamed bun products that steams is collected and checked, packs.

Embodiment 2

In the present embodiment, select to wheat wetting pulverizing process and the embodiment 1 identically from raw material, difference is that its subsequent processes employing method is as follows:

The flour ultramicronising: the temperature at high pressure draught is 5 ℃, and pressure is to be that 17% ± 0.3% flour carries out ultramicro grinding to moisture under the 0.70Mpa condition, makes the flour granularity reach 900 orders;

Steamed bun is made: ultramicronising flour is added in the long patent flour by weight 22% ratio, after mixing, make steamed bun according to GB/T2111-2007;

Collect finished product: the steamed bun products that steams is collected and checked, packs.

Embodiment 3

The flour ultramicronising: the temperature at high pressure draught is-15 ℃, and pressure is to be that 17% ± 0.3% flour carries out ultramicro grinding to moisture under the 0.60Mpa condition, makes the flour granularity reach 1200 orders;

Steamed bun is made: ultramicronising flour is added in the long patent flour by weight 17% ratio, after mixing, make steamed bun according to GB/T2111-2007;

Embodiment 4

Present embodiment comprises the steps:

(1) raw material is selected: wheat, PSI index are 30%;

(3) wheat wetting powder process: add the wheat of drinkable water after cleaning and carry out wheat wetting 24h, make wheat water content reach predetermined water into the mill 16.3% ± 0.3% after, it is 100 orders～150 purpose flour that the powder process of milling gets powder;

(4) flour ultramicronising: the temperature at high pressure draught is 25 ℃, and pressure is to be that 16% ± 0.3% flour carries out ultramicro grinding to moisture under the 1.50Mpa condition, makes the flour granularity reach 700 orders;

(5) steamed bun is made: ultramicronising flour is added in the long patent flour by weight 42% ratio, after mixing, make steamed bun according to GB/T2111-2007;

Embodiment 5

In the present embodiment, select to wheat wetting pulverizing process and the embodiment 4 identically from raw material, difference is that its subsequent processes employing method is as follows:

The flour ultramicronising: the temperature at high pressure draught is-15 ℃, and pressure is to be that 17% ± 0.3% flour carries out ultramicro grinding to moisture under the 0.70Mpa condition, makes the flour granularity reach 1200 orders;

Claims

1, a kind of flour processing method that improves flower characters and flour-made food quality, it is characterized in that: this method comprises the steps:

A, raw grain is cleared up, removed impurity;

C, flour ultramicro grinding: the flour that step b is prepared places ultramicro grinding equipment, pulverizes by collision, friction under the drive of high pressure draught, and being prepared into the powder degree is 300 orders～1600 purpose ultramicronising flour; Wherein the pressure of high pressure draught is 0.60Mpa～2.00Mpa, and the temperature of high pressure draught is-30 ℃～30 ℃, and the flour moisture is 10%～25%;

D, the ultramicronising flour that step c is prepared carry out proportioning by weight 10%～75% with long patent flour.