CN103406174B - Preparation method of high gluten flour - Google Patents
Preparation method of high gluten flour Download PDFInfo
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- CN103406174B CN103406174B CN201310267188.1A CN201310267188A CN103406174B CN 103406174 B CN103406174 B CN 103406174B CN 201310267188 A CN201310267188 A CN 201310267188A CN 103406174 B CN103406174 B CN 103406174B
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Abstract
The invention relates to a preparation method of high gluten flour. The preparation method comprises the following steps: cleaning wheat; removing impurities; drying at normal temperature till the moisture content is 15%-18%; carrying out peeling treatment, and screening to separate wheat grains and wheat bran peel; crushing the wheat bran peel into fine wheat bran gluten flour, and collecting the fine wheat bran gluten flour of 180-200 meshes; crushing the wheat grains at -5-5 DEG C in an ultrafine crusher, grinding, and collecting flour of 180-200 meshes; and mixing the fine wheat bran gluten flour and the flour according to the weight ratio of (1-10):100, wherein the wheat bran peel contains cellulose healthy for a human body. The high gluten flour obtained by treating the wheat bran peel and screened through a sieve of 180-200 meshes has the advantages of certain nutritive value and fineness and smoothness in mouthfeel.
Description
Technical field
The present invention relates to a kind of preparation method of high fine powder.
Background technology
Flour refers to wheat flour, namely grinds the powder come with wheat.It is that weak strength flour neither high-strength flour that high fine powder is not equal to, refer to its machining accuracy, its main difference is that the face grain of high fine powder is less than long patent flour thinner, color is purer, do not have variegated, the steamed bun made with this flour, steamed stuffed bun, surface seems more smooth than general flour, finer and smoother after entrance, and there is no wheat bran and dust and other impurities.
The Chinese invention patent that application number is 201080061952.4, application publication number is CN102834177A discloses simplified production method and the equipment of your wheat flour of a kind of standard, by repeatedly grinding and sieving, then powder is mixed and make, although can obtain high-precision flour, operation is many and numerous and diverse.
The Chinese patent that application number is 98111984.0, publication number is CN1206629A discloses the production method that a kind of wholemeal and adhesive bran powder eat wheat bran fine powder, wheat bran skin is separated with debranned wheat, carry out processing respectively to pulverize, then according to a certain ratio, by each powder Homogeneous phase mixing, obtain the flour mixed, improve the precision of flour, in the powder pulverized, add the additives such as nutrition fortifier, people is known from experience and produces certain side effect.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide the preparation method of the good high fine powder of a kind of mouthfeel.
A preparation method for high fine powder, comprises the following steps;
The first step, cleans wheat, removes impurity, is dried to moisture 15-18%;
Preferred employing de-stone wheat washer carries out wet blasting wheat, washes away the adhesion on wheat surface, agricultural chemicals etc., can carry out second time cleaning as required, further clean wheat;
Clean wheat carries out drying process; suppress the activity of enzyme classes in wheat; the bad corrupt impact of protection wheat acid and alkali; moisture is too low, is unfavorable for the decortication process of wheat; the present invention selects moisture to be that the wheat of 15-18% can make wheat bran skin soften rapidly; be convenient to decortication, wheat be separated with wheat bran skin and the activity of energy inhibitory enzyme.
Second step, decortication process, is separated wheat with wheat bran skin;
3rd step, wheat bran skin, through being ground into wheat bran fine powder, collects 180-200 order wheat bran fine powder;
Wheat bran skin is generally given it up when preparing high fine powder because its coarse mouthfeel, and after mix with high fine powder particle greatly, affect attractive in appearance; But wheat bran skin contains abundant vitamin B1, B2, B6 etc., and crude protein content is high, amino acid composition is more balanced, and crude fibre is beneficial to digestion, and its nutritional labeling and content are as following table:
| Crude protein | 12.5％～17％ |
| Crude fibre | 8.5％～12％ |
| Fat | 4％ |
| Vitamin B1 | 8.9mg/kg |
| Vitamin B2 | 3.5mg/kg |
| Vitamin B6 | 2.6mg/kg |
The high nutritive value of wheat bran skin, the present invention is added high fine powder, to improve the nutritive value of high fine powder; The present invention is in order to solve the coarse of its mouthfeel and the defect such as particle is large, pulverization process is carried out to wheat bran skin, obtains 180-200 order wheat bran fine powder, such wheat bran fine powder delicate mouthfeel, and pulverizing is simple physical crushing, can not have any impact to nutritional labeling wherein.
4th step, wheat is pulverized in-5 ~ 5 DEG C of micronizers, grinding, collects 180-200 order flour;
Low-temperature grinding, suppresses the activity of biology enzyme, ensure that the quality of product, extends storage life.
5th step, mixes wheat bran fine powder and flour according to weight ratio 1-10:100.
As preferably, bran fine powder and flour mix according to weight ratio 5-6:100.
As preferably, bran fine powder and flour mix according to weight ratio 5:100.
As preferably, wheat dry before pulverizing to water content be 16%.
As preferably, wheat bran skin carries out extrusion process before pulverizing.
In extruder, the physical chemistry biological respinse of series of complex occurs, wheat bran skin and wheat bran skin, wheat bran skin and machine produce fierce collision friction, make its further refinement; Under the effect of high temperature power, the physical property of wheat bran skin changes, and pressure differential causes moisture sharply to gasify, and wheat bran skin is expanded, forms the wheat bran skin of short texture, porous, greatly improves retention ability and the expansive force of wheat bran skin.
Dietary fiber in wheat bran skin under external force, part hemicellulose and insoluble pectic substance generation melting and be transformed into water-soluble polymer, thus improve soluble dietary fibre content.
Swelling temperature is 165-169 degree Celsius, and rotating speed is 180-183r/min.With this understanding, recording the mass fraction of soluble dietary fiber in dietary fiber is 10.2%, and the wheat bran skin relatively not carrying out expanding treatment adds 1.8 times.Wherein, dietary fiber obtains by the following method: wheat bran skin adds water, and adjust ph to 5.5, water-bath 3h, add ɑ-amylase, alkali protease, then centrifugal drying, pulverizing can obtain dietary fiber.
According to the quality index of the high fine powder obtained by above method be: moisture 13.5% ± 0.3%, content of ashes 0.48%, wet gluten content 26.3% ± 0.2%, water absorption rate 59.5%, stabilization time 4min ± 0.5min, extension area 70 ㎝
2± 10 ㎝
2, spreading resistance 550Eu.
According to specific ratio combination, improve on the one hand the nutritive value of described high fine powder, and the content of wheat bran fine powder is also unlikely to too high and affects palatability.Containing the cellulose to health in wheat bran skin, high fine powder of the present invention processes wheat bran skin, makes it cross 180-200 mesh sieve, makes the high fine powder made possess certain nutritive value and smoother taste.
Detailed description of the invention
Content of the present invention is illustrated below in conjunction with embodiment.
Embodiment 1
A preparation method for high fine powder, comprises the following steps; Clean wheat, remove impurity, under normal temperature, be dried to moisture 15%; Decortication process, is separated wheat with wheat bran skin; Wheat bran skin, through being ground into wheat bran fine powder, collects 180 order wheat bran fine powders; Wheat is pulverized in-5 DEG C of micronizers, and grinding, collects 180 order flour; Wheat bran fine powder and flour are mixed according to weight ratio 1:100.
The quality index of obtained high fine powder is: moisture 13.5%, content of ashes 0.48%, wet gluten content 26.3%, water absorption rate 59.5%, stabilization time 4min, extension area 70 ㎝
2, spreading resistance 550Eu.
Embodiment 2
A preparation method for high fine powder, comprises the following steps; Clean wheat, remove impurity, under normal temperature, be dried to moisture 18%; Decortication process, is separated wheat with wheat bran skin; Wheat bran skin, through being ground into wheat bran fine powder, collects 200 order wheat bran fine powders; Wheat is pulverized in 5 DEG C of micronizers, and grinding, collects 200 order flour; Wheat bran fine powder and flour are mixed according to weight ratio 10:100.
The quality index of obtained high fine powder is: moisture 13.6%, content of ashes 0.48%, wet gluten content 26.4%, water absorption rate 59.5%, stabilization time 4.1min, extension area 75 ㎝
2, spreading resistance 550Eu.
Embodiment 3
A preparation method for high fine powder, comprises the following steps; Clean wheat, remove impurity, under normal temperature, be dried to moisture 16%; Decortication process, is separated wheat with wheat bran skin; Wheat bran skin, through being ground into wheat bran fine powder, collects 190 order wheat bran fine powders; Wheat is pulverized in 0 DEG C of micronizer, and grinding, collects 190 order flour; Wheat bran fine powder and flour are mixed according to weight ratio 5:100.
The quality index of obtained high fine powder is: moisture 13.4%, content of ashes 0.48%, wet gluten content 26.1%, water absorption rate 59.5%, stabilization time 3.8min, extension area 63 ㎝
2, spreading resistance 550Eu.
Embodiment 4
A preparation method for high fine powder, comprises the following steps; Clean wheat, remove impurity, under normal temperature, be dried to moisture 17%; Decortication process, is separated wheat with wheat bran skin; Wheat bran skin, through being ground into wheat bran fine powder, collects 185 order wheat bran fine powders; Wheat is pulverized in-3 DEG C of micronizers, and grinding, collects 185 order flour; Wheat bran fine powder and flour are mixed according to weight ratio 7:100.
The quality index of obtained high fine powder is: moisture 13.4%, content of ashes 0.48%, wet gluten content 26.1%, water absorption rate 59.5%, stabilization time 3.8min, extension area 63 ㎝
2, spreading resistance 550Eu.
Embodiment 5
A preparation method for high fine powder, comprises the following steps; Clean wheat, remove impurity, under normal temperature, be dried to moisture 18%; Decortication process, is separated wheat with wheat bran skin; Wheat bran skin, through being ground into wheat bran fine powder, collects 195 order wheat bran fine powders; Wheat is pulverized in 3 DEG C of micronizers, and grinding, collects 195 order flour; Wheat bran fine powder and flour are mixed according to weight ratio 6:100.
The quality index of obtained high fine powder is: moisture 13.4%, content of ashes 0.48%, wet gluten content 26.1%, water absorption rate 59.5%, stabilization time 3.8min, extension area 63 ㎝
2, spreading resistance 550Eu.
Above-mentioned detailed description of the invention does not limit technical scheme of the present invention in any form, and the technical scheme that the mode that every employing is equal to replacement or equivalent transformation obtains all drops on protection scope of the present invention.
Claims (4)
1. a preparation method for high fine powder, is characterized in that comprising the following steps;
The first step, adopts de-stone wheat washer to carry out wet blasting, cleans wheat, remove impurity, be dried to moisture 15-18%;
Second step, decortication process, is separated wheat with wheat bran skin;
3rd step, to the process of wheat bran skin extrusion, swelling temperature is 165-169 degree Celsius, and rotating speed is 180-183r/min; Then the wheat bran skin after process is ground into wheat bran fine powder, collects 180-200 order wheat bran fine powder;
4th step, wheat is pulverized in-5 ~ 5 DEG C of micronizers, grinding, collects 180-200 order flour;
5th step, mixes wheat bran fine powder and flour according to weight ratio 1-10:100, the moisture 13.5% ± 0.3% of the high fine powder of gained, content of ashes 0.48%, wet gluten content 26.3% ± 0.2%, water absorption rate 59.5%, stabilization time 4min ± 0.5min, extension area 70 ㎝
2± 10 ㎝
2, spreading resistance 550Eu.
2. according to the preparation method of high fine powder according to claim 1, it is characterized in that: bran fine powder and flour mix according to weight ratio 5-6:100.
3. according to the preparation method of high fine powder according to claim 2, it is characterized in that: bran fine powder and flour mix according to weight ratio 5:100.
4., according to the preparation method of high fine powder according to claim 1, it is characterized in that: wheat dry before pulverizing to water content be 16%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310267188.1A CN103406174B (en) | 2013-06-30 | 2013-06-30 | Preparation method of high gluten flour |
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| CN201310267188.1A CN103406174B (en) | 2013-06-30 | 2013-06-30 | Preparation method of high gluten flour |
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| CN103406174B true CN103406174B (en) | 2015-04-01 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957501B (en) * | 2015-06-30 | 2018-08-21 | 安阳工学院 | A kind of novel breakfast food |
| CN105076973A (en) * | 2015-08-26 | 2015-11-25 | 杨根喜 | Whole-grain nutritional flour and method for producing same |
| CN107469898A (en) * | 2017-08-23 | 2017-12-15 | 洪泽立峰现代农业发展有限公司 | A kind of Ginding process of wheat |
| CN110353164A (en) * | 2019-07-26 | 2019-10-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of wheat-bran dietary fiber zheganmian noodles and preparation method thereof |
| CN113976283A (en) * | 2021-10-30 | 2022-01-28 | 刘继畅 | Flour processing technology |
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| CN1206629A (en) * | 1998-04-24 | 1999-02-03 | 陈虎 | Productive method for edible wheat bran fine powder of total wheat flour and bran powder |
| US6372281B1 (en) * | 2000-02-25 | 2002-04-16 | General Mills, Inc. | Process of milling hard white wheat and products thereof |
| CN102805292A (en) * | 2012-09-05 | 2012-12-05 | 江南大学 | Method for stabilizing wheat bran specially used for whole wheat flour |
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| CN103250975A (en) * | 2013-06-08 | 2013-08-21 | 山东农业大学 | Preparation method of functional wheat bran |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4126707A (en) * | 1976-10-04 | 1978-11-21 | Hart Edwin R | Method of processing grain |
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| CN1206629A (en) * | 1998-04-24 | 1999-02-03 | 陈虎 | Productive method for edible wheat bran fine powder of total wheat flour and bran powder |
| US6372281B1 (en) * | 2000-02-25 | 2002-04-16 | General Mills, Inc. | Process of milling hard white wheat and products thereof |
| CN102805292A (en) * | 2012-09-05 | 2012-12-05 | 江南大学 | Method for stabilizing wheat bran specially used for whole wheat flour |
| CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
| CN103250975A (en) * | 2013-06-08 | 2013-08-21 | 山东农业大学 | Preparation method of functional wheat bran |
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| 于松溪,徐军.专用小麦国家标准.《优质专用小麦丰产栽培技术》.2009, * |
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