CN103039842A - All-natural low-temperature-baked ripe whole wheat flour and making method thereof - Google Patents
All-natural low-temperature-baked ripe whole wheat flour and making method thereof Download PDFInfo
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- CN103039842A CN103039842A CN2013100075003A CN201310007500A CN103039842A CN 103039842 A CN103039842 A CN 103039842A CN 2013100075003 A CN2013100075003 A CN 2013100075003A CN 201310007500 A CN201310007500 A CN 201310007500A CN 103039842 A CN103039842 A CN 103039842A
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Abstract
The invention provides all-natural low-temperature-baked ripe whole wheat flour and a making method thereof. The ripe whole wheat flour made by a production technology can keep original fragrance of wheat, is sterilized thoroughly, is low in moisture content and long in quality guarantee period, and is additive-free all-natural green health food. The method comprises the steps that the wheat is subjected to impurity removal, cleaned, peeled, soaked, dehydrated, stacked, and tabletted; peeled bran and tabletted oatmeal are processed into the ripe bran and the ripe oatmeal by low-temperature baking equipment; and the ripe oatmeal and the ripe bran are subjected to sterilization treatment, then ground into the ripe whole wheat flour by a grinder, and packed by bags according to requirements. In this case, nutritional ingredients and original flavor of the wheat are kept in the processed ripe whole wheat flour and the ripe oatmeal; fat in the wheat is baked so that enzyme is inactivated; nutrition is locked and is not lost; grains of the ripe whole wheat flour are delicate and better in reconstitution property; and the ripe whole wheat flour can be directly blended into whole wheat juice with boiling water for drinking, and can also be used as auxiliary materials for porridge rice, food, beverage and the like.
Description
Technical field
The present invention relates to a kind of food, especially a kind of ripe wholewheat flour of the pure natural that does not contain any additive of manufacturing by the low temperature baking device.
Background technology whole wheat food is mainly made with wheat, also can make with barley, oat etc., wholemeal is that whole grain wheat is when abrasive dust, only through pulverizing, and need be through not removing the wheat bran program, that whole grain wheat has comprised the powder that wheat bran and plumule are all worn into, healthy heat is low, kept a large amount of vitamins, mineral matter, the cellulose in the wheat bran, in wheat bran, contain these good vitamins, contain again abundant vitamin E in the wheat embryo, can prevent the physiological function decline.Wholemeal has more the original Mai Xiangweidao of wheat, and a small amount of mineral matter and trace element such as the contained vitamin B1 of wheat bran part, B2, B6, pantothenic acid, vitamin, phosphorus, calcium, iron; Wholewheat flour is than the easier digestion of buckwheat face, the wholewheat flour dietary fiber has the stronger effect of holding oil, moisture holding capacity, compatibilization and inducing microorganism, the harmful substances such as cholesterol, porphyrin and heavy metal in the energy chelating alimentary canal, reduce the wriggling of carcinogenic generation and promotion intestines, be conducive to ight soil and discharge.
In recent years, wholewheat flour enjoys again favor, and become a kind of health food of hot topic, but the wheat processing product mainly is the finely processed product of wheat flour and wheat flour at present, the wheat flour of consuming on the market mostly is and takes off the embryo wheat flour, and produces a large amount of wheat brans, wheat etc. in the production process, is merely able to use as feed, added value is extremely low, causes the nutrition waste of wheat; Existing wholemeal all is living on the market, and eating also needs shortening reprocessing to eat, and is edible just cumbersome.
Summary of the invention
Order of the present invention is to be to overcome the deficiencies in the prior art, and a kind of novel wholemeal production technology is provided, and the wholemeal good palatability is nutritious, can satisfy every food hygienic standard.Novel wholemeal is a kind of ripe wholewheat flour that does not contain any additive of manufacturing by the low temperature baking device, can keep the former perfume (or spice) of wheat, and moisture is low, the thorough long shelf-life of sterilization, instant edible.Wheat all is selected from the original producton location, tens procedures such as process screening, impurity elimination, cleaning, decortication, immersion, dehydration, stacking, compressing tablet, low temperature cure, sterilization, grinding, packing, the ripe wholewheat flour that grinds to form through the pulverizing machine keeps wheat nutrition fully, particle is fine and smooth, rehydration is better, curative effect can significantly improve infiltration rate, can directly reconstitute into whole wheat juice with boiling water and drink.Ripe wholewheat flour, ripe oatmeal also can add the food consumption such as an amount of honey, milk, congee according to the personal like, fresh instant, and mouthfeel is good.Also can use as the batching of food, beverage, health products, the food after the ripe wholewheat flour that adding low temperature cures is a kind of fine nutraceutical.
1, the immersion of wheat: wheat compact structure, hard, the further suitable damp and hot preliminary treatment of the normal employing of processing, soak on the one hand and can soften wheat seed, making it easy to processing processes, soaking more satisfactory water temperature should be controlled in 5～40 ℃ the scope, soaking and can guarantee that wheat fully absorbed water in 1～12 hour, is the Best Times of bubble wheat; Standard is placed 2～24 hours certain hour after the dehydration of wheat after the immersion, is in order better to allow the inside and outside moistening compressing tablet of being convenient to of wheat, because the compression molding plasticity of starch is not so good, moistening just can make things convenient for compression molding.
2, the low temperature of wheat cures shortening processing: the low temperature technology of curing is that the heat of utilizing coal, electricity, burning gases, solar energy, steam, microwave etc. to produce is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in the container, the temperature control scope is between 50 ℃ ~ 300 ℃, the precision of temperature relies on the vacuum principle to process baking material by the determine precision of temperature control table.Low temperature cures and refers to that the low temperature baking device is curing the rhythm of making processing to raw material, employed firepower, in the dehydration phase of curing Raw, cure each valency section according to the speciality of raw material, water content etc. and the person's of curing the employed rhythm of understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slowly stir-fry, because very fast stir-fry of temperature hanged down, the length of also drawing on the time is a little, and it can be that food is slowly ripe more abundant that low temperature cures.The moisture of wheat is dried and is about 2～6% under the state of vacuum, and mouthfeel is more crisp, rehydration is better, is the technical skill that the prototype structure of wheat shortening presents naturally, the wheat consistency, and locking keeps nutritional labeling and the original local flavor of wheat.Because containing fat in the wheat, for preventing in following process, producing lipolytic enzyme, make fat rancidity, quality deterioration is exactly that 80 ~ 120 ℃ of temperature utilizing low temperature to cure make enzymatic inactivation now, so just can pin nutrition, does not cause nutrition leak.
The preparation method that a kind of pure natural low temperature cures ripe wholewheat flour comprises:
1, selected free from insect pests, without go rotten, never degenerate, pure wheat is raw material, cleans impurity, microorganism, the remains of pesticide removed in wheat surface and the ventral groove.
2, the wheat that cleans up is processed as low temperature with the baking device making and cures the good ripe wheat of shortening.
3, with the wheat debranner that cleans up, wheat bran and Mai Ren have just been produced.
After the Mai Ren that 4, will take off skin soaks certain hour, pull out and be deposited in together after sloughing surface water with dewaterer afterwards, be to make wheat benevolence particle inside and outside moistening like this, be convenient to compression molding, whole grain Mai Ren becomes the oatmeal of different required thicknesses by two roller tablet press press process.
5, the wheat bran of the oatmeal that press process is good and decortication generation is processed as low temperature with the baking device making and cures the good ripe oatmeal of shortening, ripe wheat bran.
6, by disinfection equipment ripe oatmeal, ripe wheat, ripe wheat bran are carried out sterilization processing.
7, ripe oatmeal, ripe wheat bran are ground to form ripe wholewheat flour by the particle requirement fineness by pulverizing machine, also can pulverize the ripe wholewheat flour end that grind to form particle ultra micro fineness by micronizer.
The ripe wheat that 8, will cure grinds to form ripe wholewheat flour by the particle requirement fineness by pulverizing machine, also can pulverize the ripe wholewheat flour end that grind to form particle ultra micro fineness by micronizer.
9, will pulverize ground ripe wholewheat flour bag distribution packaging after, can directly eat, sell.
10, behind the ripe oatmeal bag distribution packaging through sterilization that low temperature is cured, can directly eat, sell.
The present invention has following advantage:
1, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe ripe wholewheat flour: wheat is through screening, impurity elimination, clean, decortication, soak, dehydration, stack, compressing tablet, low temperature cures, sterilization, pulverize and grind, the wholewheat flour of the tens procedure mades such as packing is to cure ripe pure natural wholewheat flour through low temperature, the former perfume (or spice) that can keep wheat, the fat that contains in the wheat cures through low temperature and makes enzymatic inactivation, pin nutrition and do not cause nutrition leak, its moisture is low, the thorough long shelf-life of sterilization does not contain the fully natural green health food of any additive.
The present invention is that low temperature cures the pure natural low temperature that process technology makes and cures the nutrition that ripe ripe wholewheat flour keeps wheat fully: (1), be the shortening wholewheat flour product that low temperature cures because pure natural low temperature cures wholewheat flour, its particle is fine and smooth, rehydration is better, drink so can directly reconstitute into whole wheat juice with boiling water, can significantly improve the trap of nutrition.(2), pure natural low temperature cures ripe ripe wholewheat flour, ripe oatmeal be added in the insides such as an amount of honey, milk, congee, beverage, congee meal according to the personal like edible, fresh instant, mouthfeel is good, food therapy effect is good.(3), the wholewheat flour that cures of pure natural low temperature is as food ingredient, such as beverage, food, candy, milk, flavouring, electuary etc., adding after the ripe wholewheat flour that low temperature cures is a kind of batching product of fine nutraceutical.
3, the deep processing of present agricultural byproducts has improved the added value of agricultural product, has satisfied the allegro consumption demand of modern society, has solved edible consuming time, the effort of coarse cereals traditional-family culinary art, has simplified edible manufacturing process.
The specific embodiment
Embodiment 1: the preparation method that a kind of pure natural low temperature cures ripe wholewheat flour comprises as follows:
(1), selected free from insect pests, without go rotten, never degenerate, pure wheat is raw material.
(2), the wheat chosen is cleaned, standard was put 30 minutes after the processed.
(3), will wash, dewater, whole grain wheat cures with the making of low temperature baking device and is processed as low temperature and cures the good ripe wheat of shortening after stacking, the temperature setting in the curer is set to about 110 ℃, the time of curing is 50 minutes.
(4), by disinfection equipment ripe wheat is carried out sterilization processing.
(5), the ripe wheat after the sterilization processing being ground to form granularity by the micronizer pulverizing is the ripe wholewheat flours of 400 purposes.
(6), will pulverize the ripe wholewheat flour that low temperature that grind to make cures, according to after selling SK WT and requiring bag distribution packaging, can directly eat, sell.
Embodiment 2: the preparation method that a kind of pure natural low temperature cures ripe wholewheat flour comprises as follows:
(1), selected free from insect pests, without go rotten, never degenerate, pure wheat is raw material.
(2), the wheat chosen is cleaned, is made into wheat Renhe wheat bran after the peeling, the Mai Ren of peeling being added the water coolant-temperature gage soaked 5 hours in 10 ℃ situation.
(3), soaked Mai Ren is sloughed the water on wheat benevolence surface with dewaterer, the Mai Ren after the dehydration stack in the situation of room temperature 30 degree place 3 hours after, it is the oatmeal of 0.25mm that whole grain Mai Ren becomes thickness by two roller tablet press press process.
(4), with the oatmeal that suppresses, make to cure being processed as low temperature and curing the good ripe oatmeal of shortening with the low temperature baking device, the temperature setting in the curer is set to about 120 ℃, the time of curing is 50 minutes.
(5), the wheat bran that will peel and produce, cure with the making of low temperature baking device and to be processed as low temperature and to cure the good ripe wheat bran of shortening, the temperature setting in the curer is set to about 160 ℃, the time of curing is 40 minutes.
(6), by disinfection equipment ripe oatmeal, ripe wheat bran are carried out sterilization processing.
(7), with the ripe oatmeal after the sterilization processing, ripe wheat bran mix mix thoroughly after, pulverize by micronizer that to grind to form granularity be the ripe wholewheat flours of 400 purposes; The mixed proportion of ripe oatmeal and ripe wheat bran is 86 parts of ripe oatmeals, 14 parts of ripe wheat brans.
(8), will pulverize the ripe wholewheat flour that low temperature that grind to make cures, according to after selling SK WT and requiring bag distribution packaging, edible sale.
(9), edible sale behind the ripe oatmeal through sterilization that low temperature is cured, the ripe wheat bran difference bag distribution packaging.
Claims (8)
1. a pure natural low temperature cures ripe wholewheat flour and preparation method thereof, it is characterized in that: preparation method be selected free from insect pests, without go rotten, never degenerate, pure wheat is raw material, with the materials of wheat of choosing clean, the latter made ripe wholewheat flours of the technological process of production such as decortication, immersion, dehydration, stacking, compressing tablet, low temperature are cured, sterilization processing, pulverizing grinding bag distribution packaging as requested; The ripe wholewheat flour that is processed into like this, ripe oatmeal keep nutritional labeling and the original local flavor of wheat, and the fat that contains in the wheat cures through low temperature and makes enzymatic inactivation, pin nutrition and do not cause nutrition leak.
2. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: with impurity elimination, cleaned wheat by the low temperature baking device make cure be processed into ripe wheat after, with disinfection equipment ripe wheat is carried out sterilization processing, ripe wholewheat flour with the ripe wheat after the sterilization processing becomes by pulverizing the machine attrition process requires bag distribution packaging according to selling SK WT.
3. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: will choose wheat and carry out impurity elimination, washing, decortication, immersion, dehydration, stacking, compressing tablet, the wheat bran that the oatmeal that suppresses and decortication are produced by the low temperature baking device make cure be processed into ripe oatmeal, ripe wheat bran after, with disinfection equipment ripe oatmeal, ripe wheat bran are carried out sterilization processing, the ripe oatmeal after the sterilization processing, ripe wheat bran are required bag distribution packaging by the ripe wholewheat flour of pulverizing machine attrition process one-tenth according to selling SK WT.
4. a kind of pure natural low temperature according to claim 3 cures ripe wholewheat flour, it is characterized in that: the ripe oatmeal in the ripe wholewheat flour, ripe wheat bran weight ratio are 750-850 parts of ripe oatmeals, 150-250 parts of ripe wheat brans.
5. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: contain fat in the wheat, for preventing in following process, producing lipolytic enzyme, make the fat rancidity quality deterioration, be exactly to process with curing of low temperature baking device to make enzymatic inactivation now, so just can pin nutrition, not cause nutrition leak, making the process equipment of baking and banking up with earth wheat is the low temperature baking device that pyrotoxin is arranged.
6. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: cure the former perfume (or spice) that ripe wholewheat flour that the pure natural low temperature of fabrication techniques cures can keep wheat by low temperature, moisture is low, the thorough long shelf-life of sterilization, its particle is fine and smooth, rehydration is better, can directly reconstitute into whole wheat juice with boiling water and drink.
7. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: curing the ripe wholewheat flour that the pure natural low temperature of fabrication techniques cures by low temperature can use as the batching of congee meal, food, beverage, health products, milk, electuary etc.
8. a kind of pure natural low temperature according to claim 1 cures ripe wholewheat flour, it is characterized in that: cure the former perfume (or spice) that ripe oatmeal that the pure natural low temperature of fabrication techniques cures can keep wheat by low temperature, moisture is low, the thorough long shelf-life of sterilization can be directly reconstitutes with boiling water that to help Porridge edible.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103284160A (en) * | 2013-06-28 | 2013-09-11 | 安徽燕之坊食品有限公司 | Production method of health-preserving coarse cereal food |
| CN103330125A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Whole wheat flour and preparation method thereof |
| CN104106764A (en) * | 2013-04-21 | 2014-10-22 | 程长青 | Cooked multi-vitamin corn powder obtained through low-temperature baking |
| CN105309716A (en) * | 2015-12-01 | 2016-02-10 | 吴菁 | Method for preparing bamboo shoot skin tea |
| CN114128828A (en) * | 2021-12-15 | 2022-03-04 | 程清禾 | Mixed flour and preparation method thereof |
| CN114602580A (en) * | 2022-03-04 | 2022-06-10 | 郑州市雪嵩制粉有限公司 | Method for producing cooked wheat flour |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106764A (en) * | 2013-04-21 | 2014-10-22 | 程长青 | Cooked multi-vitamin corn powder obtained through low-temperature baking |
| CN103330125A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Whole wheat flour and preparation method thereof |
| CN103284160A (en) * | 2013-06-28 | 2013-09-11 | 安徽燕之坊食品有限公司 | Production method of health-preserving coarse cereal food |
| CN105309716A (en) * | 2015-12-01 | 2016-02-10 | 吴菁 | Method for preparing bamboo shoot skin tea |
| CN114128828A (en) * | 2021-12-15 | 2022-03-04 | 程清禾 | Mixed flour and preparation method thereof |
| CN114602580A (en) * | 2022-03-04 | 2022-06-10 | 郑州市雪嵩制粉有限公司 | Method for producing cooked wheat flour |
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Application publication date: 20130417 |