CN101623063A - Production method of whole wheat flour - Google Patents
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- CN101623063A CN101623063A CN200910184479A CN200910184479A CN101623063A CN 101623063 A CN101623063 A CN 101623063A CN 200910184479 A CN200910184479 A CN 200910184479A CN 200910184479 A CN200910184479 A CN 200910184479A CN 101623063 A CN101623063 A CN 101623063A
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Abstract
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.
Description
Technical field
The present invention relates to a kind of production method of wholemeal.
Background technology
Wheat is China and even staple food crop in the world, and output is abundant, is of high nutritive value.Wheat seed is divided into plumule, endosperm and cortex three parts, the wheat bran that usually will comprise cortex, part endosperm in the flour process is removed (account for whole grain wheat 12.5%), being taken as feed uses, can cause losing of plumule simultaneously, and studies show that, contain functional components such as the high cellulose of nutritive value, trace element, mineral matter, vitamin, essential amino acid in wheat bran and the plumule, these functional components are lost, and greatly reduce the nutritional quality of flour undoubtedly.The production of wholemeal then be with whole grain wheat when the abrasive dust, only through pulverizing, and must be through not removing the wheat bran operation, the whole grain wheat that will contain wheat bran and plumule all be milled to powder.Therefore, wholemeal has higher health nutrient function, if can promote human body gastrointestinal peristalsis, reduce the effect that human body stores unnecessary lipid (comprising the conversion of carbohydrate) and anti-melancholy etc., wholemeal is eaten for consumers in general, human body is kept fit and vigor is arranged.The production of wholemeal is the new way of the efficient development and use of wheat resource.
Because wheat bran is difficult to be broken, therefore at present be that method that raw material is produced wholemeal mainly is that wheat seed is carried behind the powder wheat bran and flour pulverized respectively and is mixed into wholemeal again with the wheat, and wheat bran needs before pulverizing through long expanding treatment, this method also comprises beyond pulverising step puies forward powder and mixed powder operation, complex process, productivity ratio are low, and since not to wheat or wholemeal sterilize, desinsection and the enzyme that goes out handle, the product shelf life is short, generally only 3-4 month.
Summary of the invention
The object of the present invention is to provide a kind of production method of wholemeal, solve that wheat bran is difficult to pulverize, nutritional labeling underutilization, the short problem of product shelf life.
The production method of described wholemeal may further comprise the steps: after materials of wheat is cleared up removal of impurities, washing, obtain wheat seed,, pulverize then with sterilization, go out enzyme and drying through heat treatment.
Described heat-treating methods can adopt known various processing method, as heating using microwave or hot-air seasoning.The condition of wherein said heating using microwave is: wheat seed lay thickness is 1～10cm,, power is 0.1～0.4W/g, the time is 1～10min.Microwave frequency adopts conventional 2450MHz or 915MHz.The condition of described hot-air seasoning is: wheat seed lay thickness is 2～10cm, wind speed 0.1～0.5m/s, and temperature is not less than 80 ℃, time 1～10min.The temperature of preferred heated-air drying is 80～120 ℃.
The cleaning removal of impurities of materials of wheat and washing generally comprise conventional screen impurity elimination, stone remover and magnetic separator impurity elimination for prior art, and impurity such as lip-deep dirt of wheat and wheat hair are removed in 1～3 washing.As preferred version of the present invention, the water content of washing back wheat seed is 15～20%.
As preferred version of the present invention, the water content of wheat seed is below 14% after the heat treatment.
Described pulverizing adopts known technology to carry out, preferably-10 ℃ of ultramicro grinding.
Grinding and sieving is collected 80～200 orders (200～60 μ m) screening, can remove the wheat bran meal.
The present invention is owing to adopt heat treatment method to the wheat seed after the washing, can kill microorganism, worm (comprising worm's ovum) in the raw material effectively, make biology enzyme inactivations such as lipase, peroxidase, prevented the oxidation of plumule wet goods functional components, prolonged shelf life, because of the washing after the wheat seed water content higher, heat treatment can make seed cortex fast softening, be easy to fragmentation, wheat water content is reduced to below 14% after the heat treatment, make material crisp, be convenient to the seed cortex and pulverize, can directly pulverize wholemeal.In addition, the heat treatment meeting makes the protein portion sex change, reduces the gluten content of wheat, can be used for the production of low muscle wholemeal, is used to prepare the biscuit that is rich in dietary fiber.
The present invention compares with existing method, has the following advantages: 1. directly wheat is pulverized without carrying powder, shortened technological process; 2. by quick humid heat treatment, kill microorganism, worm (comprising worm's ovum) in the raw material effectively, make biology enzyme inactivations such as lipase, peroxidase simultaneously, guaranteed the quality of product, prolonged shelf life, solve the problem that wheat bran is difficult to pulverize simultaneously; 3. full seed is pulverized, and has stablized the nutritional labeling in the whole wheat seed, has improved the nutritive value of product; 4. be convenient to existing wheat flour production line supportingly, can accomplish scale production.
The specific embodiment
Embodiment 1
Materials of wheat (wet gluten content 27%) is removed big assorted and dust through conventional screen, again through obtaining comparatively clean dirty wheat behind stone remover and cycle winnowing device and the magnetic separator, dirty wheat is through wheat washer washing 2 times, impurity such as lip-deep dirt and wheat hair, simultaneously moisture is increased to 16%, obtains wheat seed.
Wheat seed adopts microwave drying, and the drying process of low-power, long flow process is adopted in microwave drying.The microwave drying condition is: wheat seed lay thickness is 2～3cm, and frequency 2450MHz, power are 0.2W/g, and the average percentage of water loss of wheat is 0.4%/min under this condition, and drying drops to below 14% its moisture.
Dried wheat seed is pulverized at-10 ℃ of micronizers, the wheat bran meal is removed in the sieve screen, and the quality of wheat bran meal is 2.5% of a wheat seed, collects 100 mesh sieves at last and divides mixing promptly to get wholemeal, the wholemeal moisture is 13%, and wet gluten content is 25%.
The gained wholemeal adopts conventional packing, normal temperature storage, and the product shelf life can reach 5-6 month.
Embodiment 2
Materials of wheat (wet gluten content 32%) is removed big assorted and dust through conventional screen, again through obtaining comparatively clean dirty wheat behind stone remover and cycle winnowing device and the magnetic separator, dirty wheat is through wheat washer washing 2 times, impurity such as lip-deep dirt and wheat hair, simultaneously moisture is increased to 19.5%, obtains wheat seed.
Wheat seed adopts microwave drying, and the drying process of low-power, long flow process is adopted in microwave drying.The microwave drying condition is: wheat seed lay thickness is 10cm, and frequency 915MHz, power are 0.4W/g, and dry 8min drops to below 14% its moisture.
Dried wheat seed is pulverized at-10 ℃ of micronizers, the wheat bran meal is removed in the sieve screen, the quality of wheat bran meal be wheat seed 2.0%) after, collect 100 mesh sieves and divide mixing promptly to get wholemeal, the wholemeal moisture is 14%, and wet gluten content is 27%.
The gained wholemeal adopts conventional packing, normal temperature storage, and the product shelf life can reach 5-6 month.
Embodiment 3
Materials of wheat (wet gluten content 27%) is removed big assorted and dust through conventional screen, again through obtaining comparatively clean dirty wheat behind stone remover and cycle winnowing device and the magnetic separator, dirty wheat is through wheat washer washing 2 times, impurity such as lip-deep dirt and wheat hair, simultaneously moisture is increased to 16%, obtains wheat seed.
Wheat seed adopts heated-air drying, and the heated-air drying condition is: wheat seed lay thickness is 2～3cm, wind speed 0.2m/s, and temperature is 80 ℃, and the average percentage of water loss of wheat is 0.35%/min under this condition, and drying drops to below 14% its moisture.
Dried wheat seed is pulverized at-10 ℃ of micronizers, and the wheat bran meal is removed in the sieve screen, and the quality of wheat bran meal is 2.0% of a wheat seed, collects 100 mesh sieves at last and divides mixing promptly to get wholemeal, and wet gluten content is 24.5%.
The gained wholemeal adopts conventional packing, normal temperature storage, and the product shelf life can reach 5-6 month.
Embodiment 4
Materials of wheat (wet gluten content 32%) is removed big assorted and dust through conventional screen, again through obtaining comparatively clean dirty wheat behind stone remover and cycle winnowing device and the magnetic separator, dirty wheat is through wheat washer washing 2 times, impurity such as lip-deep dirt and wheat hair, simultaneously moisture is increased to 16.5%, obtains wheat seed.
Wheat seed adopts heated-air drying, and the heated-air drying condition is: wheat seed lay thickness is 8cm, wind speed 0.4m/s, and temperature is 90 ℃, and the average percentage of water loss of wheat is 0.40%/min under this condition, and drying drops to below 14% its moisture.
Dried wheat seed is pulverized at-10 ℃ of micronizers, and the wheat bran meal is removed in the sieve screen, and the quality of wheat bran meal is 2.0% of a wheat seed, collects 100 mesh sieves at last and divides mixing promptly to get wholemeal, and wet gluten content is 25.4%.
The gained wholemeal adopts conventional packing, normal temperature storage, and the product shelf life can reach 5-6 month.
Claims (10)
1. the production method of a wholemeal is characterized in that may further comprise the steps: after materials of wheat is cleared up removal of impurities, washing, obtain wheat seed,, pulverize then with sterilization, go out enzyme and drying through heat treatment.
2. the production method of wholemeal as claimed in claim 1 is characterized in that described heat-treating methods is heating using microwave or hot-air seasoning.
3. the production method of wholemeal as claimed in claim 2, it is characterized in that the condition of described heating using microwave is: wheat seed lay thickness is 2～10cm, power is 0.1～0.4W/g.
4. the production method of wholemeal as claimed in claim 3 is characterized in that the frequency 2450MH or the 915MHz of described heating using microwave.
5. the production method of wholemeal as claimed in claim 2, it is characterized in that the condition of described hot-air seasoning is: wheat seed lay thickness is 2～5cm, and wind speed is 0.1～0.5m/s, and temperature is not less than 80 ℃, and the time is 1～10min.
6. the production method of wholemeal as claimed in claim 5, the temperature that it is characterized in that described hot-air seasoning is 80～120 ℃.
7. as the production method of each described wholemeal among the claim 1-5, the water content of wheat seed is 15～20% after it is characterized in that washing.
8. as the production method of each described wholemeal among the claim 1-5, it is characterized in that heat treatment after the wheat seed water content below 14%.
9. as the production method of each described wholemeal among the claim 1-5, it is characterized in that described pulverizing is-10 ℃ of ultramicro grinding.
10. as the production method of each described wholemeal among the claim 1-5, it is characterized in that grinding and sieving, collect 80～200 mesh sieve branches.
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| CN200910184479A CN101623063A (en) | 2009-08-17 | 2009-08-17 | Production method of whole wheat flour |
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| CN200910184479A CN101623063A (en) | 2009-08-17 | 2009-08-17 | Production method of whole wheat flour |
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| WO2012129733A1 (en) * | 2011-04-01 | 2012-10-04 | Kraft Foods Global Brands Llc | Method and system for multi-stage stabilization of whole grain flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN103392979A (en) * | 2013-06-27 | 2013-11-20 | 南京财经大学 | Processing method for producing low-bacterium wheat flour |
| CN103599821A (en) * | 2013-11-13 | 2014-02-26 | 南京财经大学 | Whole wheat flour home making method and whole wheat flour home making device |
| WO2014049565A1 (en) | 2012-09-27 | 2014-04-03 | Officine Di Cartigliano Spa | Plant and method for the sanitizing flours, grains and similar products |
| CN103785495A (en) * | 2013-11-13 | 2014-05-14 | 南京财经大学 | Whole-wheat flour home production method |
| CN104207017A (en) * | 2014-08-07 | 2014-12-17 | 张付伟 | Preparation method of whole wheat flour |
| CN104585592A (en) * | 2013-11-08 | 2015-05-06 | 新疆仓麦园有限责任公司 | Whole wheat flour processing technology |
| CN104815718A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Soft wheat seed base whole wheat flour preparation method |
| CN104815717A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Preparation method of whole-wheat flour based on durum grains |
| CN105212049A (en) * | 2014-06-30 | 2016-01-06 | 中粮营养健康研究院有限公司 | Wholemeal, wholemeal steamed bun composition of raw materials, wholemeal steamed bun and preparation method thereof |
| CN105831588A (en) * | 2016-03-22 | 2016-08-10 | 宜垦(天津)农业制品有限公司 | Whole wheat boiled noodle |
| CN105995467A (en) * | 2016-06-21 | 2016-10-12 | 河北科技大学 | Preparation method of special wholewheat staple food flour with long shelf life |
| CN103785495B (en) * | 2013-11-13 | 2016-11-30 | 南京财经大学 | A kind of whole wheat flour family manufacture method |
| CN106261645A (en) * | 2016-11-07 | 2017-01-04 | 青州荣美尔生物科技有限公司 | A kind of processing technique of whole wheat noodles |
| CN106472954A (en) * | 2016-09-29 | 2017-03-08 | 西南科技大学 | Totally enclosed type crushing, the dilated food powder, preparation method thereof of drying and sterilized one and device |
| CN106509611A (en) * | 2016-11-07 | 2017-03-22 | 青州荣美尔生物科技有限公司 | Making method of whole wheat flour |
| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN108371986A (en) * | 2018-04-28 | 2018-08-07 | 内蒙古恒丰集团银粮面业有限责任公司 | A kind of whole wheat flour producing process |
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| CN110013903A (en) * | 2019-04-03 | 2019-07-16 | 中国农业科学院农产品加工研究所 | Wheat wholemeal production method |
| CN110237897A (en) * | 2019-05-31 | 2019-09-17 | 安徽省天麒面业科技股份有限公司 | A kind of processing method of Luzhou-flavor wholewheat flour |
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| CN112619741A (en) * | 2020-12-07 | 2021-04-09 | 安徽金皖泰面粉有限公司 | Deep processing method of high-fiber low-sugar health flour |
| CN115254244A (en) * | 2022-07-25 | 2022-11-01 | 无锡东谷工程科技有限公司 | Method and equipment for processing whole-grain whole wheat flour |
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2009
- 2009-08-17 CN CN200910184479A patent/CN101623063A/en active Pending
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| WO2012129733A1 (en) * | 2011-04-01 | 2012-10-04 | Kraft Foods Global Brands Llc | Method and system for multi-stage stabilization of whole grain flour |
| JP2014509519A (en) * | 2011-04-01 | 2014-04-21 | インターコンチネンタル グレート ブランヅ リミテッド ライアビリティ カンパニー | Method and system for multi-stage stabilization of whole grain flour |
| WO2014049565A1 (en) | 2012-09-27 | 2014-04-03 | Officine Di Cartigliano Spa | Plant and method for the sanitizing flours, grains and similar products |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN103392979A (en) * | 2013-06-27 | 2013-11-20 | 南京财经大学 | Processing method for producing low-bacterium wheat flour |
| CN104585592A (en) * | 2013-11-08 | 2015-05-06 | 新疆仓麦园有限责任公司 | Whole wheat flour processing technology |
| CN103599821A (en) * | 2013-11-13 | 2014-02-26 | 南京财经大学 | Whole wheat flour home making method and whole wheat flour home making device |
| CN103785495A (en) * | 2013-11-13 | 2014-05-14 | 南京财经大学 | Whole-wheat flour home production method |
| CN103785495B (en) * | 2013-11-13 | 2016-11-30 | 南京财经大学 | A kind of whole wheat flour family manufacture method |
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| CN104207017A (en) * | 2014-08-07 | 2014-12-17 | 张付伟 | Preparation method of whole wheat flour |
| CN104815718A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Soft wheat seed base whole wheat flour preparation method |
| CN104815717A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Preparation method of whole-wheat flour based on durum grains |
| CN105831588A (en) * | 2016-03-22 | 2016-08-10 | 宜垦(天津)农业制品有限公司 | Whole wheat boiled noodle |
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| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN108371986A (en) * | 2018-04-28 | 2018-08-07 | 内蒙古恒丰集团银粮面业有限责任公司 | A kind of whole wheat flour producing process |
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| CN110237897A (en) * | 2019-05-31 | 2019-09-17 | 安徽省天麒面业科技股份有限公司 | A kind of processing method of Luzhou-flavor wholewheat flour |
| CN110613055A (en) * | 2019-09-27 | 2019-12-27 | 江苏瑞牧生物科技有限公司 | Method for improving viscosity of special whole wheat flour for feed |
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Application publication date: 20100113 |