CN104226402A - Conditioning method capable of reducing microorganism content in wheat - Google Patents
Conditioning method capable of reducing microorganism content in wheat Download PDFInfo
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- CN104226402A CN104226402A CN201410528979.XA CN201410528979A CN104226402A CN 104226402 A CN104226402 A CN 104226402A CN 201410528979 A CN201410528979 A CN 201410528979A CN 104226402 A CN104226402 A CN 104226402A
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Abstract
The invention relates to the field of grain processing, in particular to a conditioning method capable of reducing the microorganism content in wheat. The method comprises the steps of cleaning unprocessed grain, removing impurities, conditioning and powdering in a mill. The method is characterized in that wheat wetting is achieved under the vacuum condition during conditioning, and more specifically, a vacuum drying oven is adjusted to be at a normal temperature, a proper amount of wheat is obtained through weighing, tap water is added into a dampener, mixed with wheat evenly and placed in the vacuum drying oven, the vacuum degree of the vacuum drying oven is controlled to be 65%-85%, and wheat is taken out after being wetted, tempered and then placed in the mill to be powdered. According to the method, the conditioning state of wheat is changed and the microorganism content in wheat is reduced by means of the vacuum wheat wetting technology, and then the powdering quality and eating quality of wheat are improved. By means of the method, breeding of microorganisms can be inhibited, quick conditioning can be achieved, production of fungaltoxin harmful to health can be reduced, and production efficiency can be improved; furthermore, conditioning warehouse storage capacity can be saved by more than 80%, building investments can be saved greatly, and the composite cost of products can be reduced.
Description
Technical field
The invention belongs to grain processing field, relate to processing pretreatment method, be specially a kind of hardening and tempering method that can reduce wheat content of microorganisms.
Background technology
Modifier treatment before wheat flour milling carries out water, wheat wetting and otherwise integrated treatment to wheat.The factor affecting modified effect mainly contains amount of water, refining temperature and conditioning period.Modifier treatment effectively can adjust physics, biochemistry, the flouring technology characteristic of wheat, can increase the toughness of wheat cortex, reduces the adhesion of wheat skin and endosperm, makes it the state being in applicable powder process.
The hardening and tempering method that current wheat is conventional have normal temperature modified, heat modified, pressure break and stone roller skin is modified, ozone and chlorine water modified, the especially modified mode that adds water of normal temperature.Due to the impact by rate of water migration, tempering time is generally at more than 20h.In modified process, due to humiture increase and conditioning period is longer, be beneficial to very much microbial growth breeding, quality and the edible safety of wheat flour can be affected time serious.
Vacuum infusion techniques (Vacuum Impregnation) mainly make use of hydrodynamics (the Hydrodynamic Mechanisms caused by pressure reduction, HDM) mechanism and relaxation of deformation phenomenon (Deformation RelaxationPhenomena, DRP).Vacuum infusion techniques is used for preparing composite in materials processing preparation field at present, is impregnated in other solid matter by suction function etc. by impregnating agent, to reach the material property improving solid matter or the technology meeting certain particular requirement.Domestic about the application of Vacuum infusion techniques in food processing at present, the preserved fruit of main study of various fruits and vegetables makes.Vacuum infusion techniques can be widely used in garden stuff processing, and the advantage having it special, external solution can penetrate in the structure of animal vegetable tissue by Vacuum infusion techniques rapidly, thus changes the component of food.Take development functionality food with Vacuum infusion techniques, food nutrient composition in conventional pickling process can be made up and lose serious shortcoming, and the quality characteristic of food can be improved.But basic research Vacuum infusion techniques being applied to food processing other field is little.
Summary of the invention
Object of the present invention utilizes vacuum wheat wetting technology to improve wheat kernels state just, reduces wheat content of microorganisms, thus improves wheat flour milling quality and edible quality.Utilize method of the present invention both can suppress the breeding of microorganism, the object of fast hardening and tempering can be reached again, reduce the generation of the mycotoxin of health risk and enhance productivity.
Invention mechanism of the present invention is: Vacuum infusion techniques is applied to wheat kernels research, mainly carries out the control research of the modified impact on wheat milling performance and microorganism of vacuum and the modified parameter of vacuum.The modified process of vacuum is exactly be placed in airtight vacuum chamber by wheat, makes the moisture on wheat surface be diffused into inside by pressure differential.The pressure differential effect of vacuum low-pressure environment and the bulk phenomenon of wheat seed are conducive to the diffusion of moisture, can reach modified object fast.In vacuum environment, air pressure reduces, and oxygen content can reduce with pressure and decline in proportion.Anoxic atmosphere is conducive to the breeding suppressing microorganism in modified process, reduces the generation of the mycotoxin of harm eater health.
The object of the invention is to be achieved through the following technical solutions: a kind of hardening and tempering method that can reduce wheat content of microorganisms, comprise cleaning raw grain, remove impurity, modified and enter powder-grinding operation, wherein: in modified operation, utilize vacuum condition to realize wheat wetting, actual conditions is: vacuum drying chamber is adjusted to normal temperature; Take appropriate wheat; Dampener adds running water and mixes wheat, makes it mix; Be placed in vacuum drying chamber, vacuum degree control is 65% ~ 85%, and take out after infiltrating, tempering under normal pressure, enters powder-grinding afterwards.
In the present invention, infiltrating time is 15 ~ 25min, and the tempering time is 45 ~ 75min.
Wheat wetting amount of water is 3% ~ 5% of wheat weight.
The present invention's beneficial effect is compared to existing technology as follows:
The modified technology of vacuum is an innovation in wheat processing field, and the modified technology of wheat vacuum is applied in production, and what needed making conditioning period by traditional normal temperature and pressure mode shortens to 2 hours in more than 20 hours.Greatly reduce conditioning period, improve modified efficiency, improve the flexibility of producing, be convenient to enterprise's control and management; Under the prerequisite ensureing flour quality, improve flour extraction; Modified capacity more than 80% can be saved, greatly save building cost; The microbial count into mill wheat can be reduced, be conducive to environmental friendliness and ensure product clean and safe.The research of the modified technology of vacuum, provides important theoretical reference for optimization of enterprises hardening and tempering process reduces costs, has very important economy and social effect.
Accompanying drawing explanation
The change of Fig. 1 tri-grow wheat total plate count under the different disposal time.
The change of Fig. 2 tri-grow wheat total plate count under different vacuum.
Fig. 3 vacuum is on the impact of front road flour extraction.
Fig. 4 vacuum is on the impact of total flour extraction.
Fig. 5 vacuum is on the impact of powder process comprehensive grading.
Note: conveniently, in chart, result log (cfu/g) value represents.
Technical Analysis data are explained below in conjunction with accompanying drawing by the present invention:
Vacuum wheat wetting method, the processing time is divided into infiltrating time (under vacuum condition) and tempering time (under normal pressure), and both times, wheat had best processing effect than under the condition for 1:3.
Along with the increase of total processing time, between 50min-80min, the activity of microorganism is in rising trend, and active increase can accelerate the propagation of microorganism, and now vacuum action is not clearly, wheat total plate count entirety is in rising trend, after 80min, along with the prolongation of time, vacuum action starts obviously, oxygen content declines along with the reduction of pressure, and anoxia condition is conducive to suppressing microbial growth breeding.Wheat total plate count first rises and declines afterwards, as shown in Figure 1.
Along with the increase of vacuum, oxygen content declines along with the reduction of pressure, anoxia condition can suppress microbial growth breeding in wheat wetting process, and thus wheat total plate count entirety presents downward trend, as Fig. 2, high vacuum condition is conducive to reducing microorganism, but in actual production, vacuum is too high, energy resource consumption and equipment investment also can increase, under the condition as far as possible reducing micro organism quantity, vacuum should be controlled.When vacuum >=65%, flour extraction and powder process comprehensive grading higher, and keep stable, as Fig. 3,4,5, at low vacuum in 85% time, the farinograph property of obtained wheat flour is better than conventional modified, as shown in table 1.Therefore vacuum degree control scope is 65%-85%.
By Fig. 3,4 is known, vacuum is from low to high in process, total front road flour extraction and flour extraction improve gradually, this is due to the raising with vacuum, under the effect of vacuum pressure, in wheat seed, gas is discharged in a large number, makes moisture enter wheat seed inside along capillary, wheat is fully infiltrated, thus reach good powder process condition, because road flour extraction and total flour extraction improve before this; When δ is 65%, substantially may discharge due to wheat seed internal gas, water is filled with the effective aperture of wheat seed, therefore, occurs that front road flour extraction and total flour extraction rise situation slowly.Conventional modified front road flour extraction is 65%, and total flour extraction is 69.9%; Vacuum is modified is greater than 65% at δ, front road flour extraction and total flour extraction all modified higher than routine.
As shown in Figure 5, vacuum is from low to high in process, and powder process comprehensive grading improves gradually, and after δ is greater than 65%, powder process comprehensive grading slightly increases.As an important indicator of powder process comprehensive grading, the height of flour extraction has material impact to powder process final score; Ash content simultaneously as another important indicator does not change substantially.Because the result of powder process comprehensive grading should conform to the trend of flour extraction.Conventional modified powder process comprehensive grading is 72.9%; Vacuum is modified when δ is greater than 65%, and powder process comprehensive grading is modified higher than routine.Gas clean-up can improve flour extraction and powder process comprehensive grading, but gas clean-up can significantly raise the cost.And when δ is greater than 65%, the raising of powder process comprehensive grading is very faint, considering that can to select vacuum percentage δ be 65%(pressure is 35kPa).
As can be seen from Table 1, when vacuum percentage δ drops to 75% from 85%, the farinograph property of wheat flour there occurs violent change, show as dough water absorption rate to raise, the formation time of dough and stabilization time extend, the mechanical resistant of dough stirs ability to bear to be increased, and the farinograph property overall merit of wheat flour improves.In general, when vacuum percentage δ lower than 85% time, the farinograph property of dough is better than conventional modified wheat flour.
The percentage of table 1 vacuum is to farinograph property measurement result
Detailed description of the invention
The present invention is further described below with reference to embodiment, but does not limit the present invention.
embodiment 1
The present embodiment comprises the steps:
(1) raw material is selected: common wheat;
(2) clear up: wheat is carried out cleaning process, remove the dust, surface dust etc. on impurity and wheat seed surface;
(3) wheat wetting: in the wheat wheat wetting stage, dampener adds running water mixing wheat, and after mixing, entering vacuum is after the vacuum dryer infiltration 20min of 65%, under normal pressure after tempering 30min, prepares into powder-grinding.
(4) powder process: utilize flour mill to be ground by modified good wheat, collect each system powder.
(5) finished product is collected: carried out joining powder, inspection, packing by the powder of each system.
embodiment 2
In the present embodiment, raw material is selected identical with embodiment 1 with cleaning, powder process, collection finished product, and difference is that its subsequent processes employing method is as follows:
Wheat wetting: in the wheat wheat wetting stage, adds running water mixing wheat in dampener, after mixing, enter the vacuum dryer that vacuum is 70%, after infiltrating 18min, under normal pressure after tempering 45min, prepares into powder-grinding.
embodiment 3
In the present embodiment, raw material is selected identical with embodiment 1 with cleaning, powder process, collection finished product, and difference is that its subsequent processes employing method is as follows:
Wheat wetting: in the wheat wheat wetting stage, adds running water mixing wheat in dampener, after mixing, enter the vacuum dryer that vacuum is 75%, after infiltrating 20min, under normal pressure after tempering 50min, prepares into powder-grinding.
embodiment 4
In the present embodiment, raw material is selected identical with embodiment 1 with cleaning, powder process, collection finished product, and difference is that its subsequent processes employing method is as follows:
Wheat wetting: in the wheat wheat wetting stage, adds running water mixing wheat in dampener, after mixing, entering vacuum is in the vacuum dryer of 80%, after infiltrating 15min, under normal pressure after tempering 55min, prepares into powder-grinding.
embodiment 5
In the present embodiment, raw material is selected identical with embodiment 1 with cleaning, powder process, collection finished product, and difference is that its subsequent processes employing method is as follows:
Wheat wetting: in the wheat wheat wetting stage, adds running water mixing wheat in dampener, after mixing, entering vacuum is in the vacuum dryer of 85%, after infiltrating 15min, under normal pressure after tempering 45min, prepares into powder-grinding.
Identical based on inventive principle, the present invention is equally applicable to other wheat breeds, uses vacuum wheat wetting, can shorten tempering time, thus reduces wheat wetting storehouse, reduces costs, and improves enterprise's productivity effect simultaneously; Tempering time is short, and micro organism quantity greatly reduces, and improves the storage quality characteristic of flour.
Above embodiment is only for illustration of the preferred embodiment of the present invention; but the present invention is not limited to above-mentioned embodiment; in the ken that described exercising ordinary skill possesses; the any amendment made within the spirit and principles in the present invention, equivalent to substitute and improvement etc., it all should be encompassed within the technical scheme scope of request of the present invention protection.
Claims (3)
1. one kind can be reduced the hardening and tempering method of wheat content of microorganisms, comprise cleaning raw grain, remove impurity, modified and enter powder-grinding operation, it is characterized in that: in modified operation, utilize vacuum condition to realize wheat wetting, actual conditions is: vacuum drying chamber is adjusted to normal temperature; Take appropriate wheat; Dampener adds running water mixing wheat, makes it mix; Be placed in vacuum drying chamber, vacuum degree control is 65% ~ 85%, and take out after infiltrating, tempering under normal pressure, enters powder-grinding afterwards.
2. the hardening and tempering method that can reduce wheat content of microorganisms according to claim 1, is characterized in that: infiltrating time 15 ~ 25min, tempering time 45 ~ 75min.
3. the hardening and tempering method that can reduce wheat content of microorganisms according to claim 1, is characterized in that: wheat wetting amount of water is 3% ~ 5% of wheat weight.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108212262A (en) * | 2017-11-30 | 2018-06-29 | 枣阳千里香食品有限公司 | Wheat modulator approach |
| CN108485897A (en) * | 2018-07-02 | 2018-09-04 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of method of negative pressure type low-temperature wine brewing |
| CN108554481A (en) * | 2018-04-11 | 2018-09-21 | 涡阳县丰华面业有限公司 | A kind of wheat wetting method of mycotoxin levels in reduction wheat |
| CN112931767A (en) * | 2021-02-03 | 2021-06-11 | 河南工业大学 | Wheat flour rich in aleurone layer and preparation method thereof |
| CN113841734A (en) * | 2021-08-20 | 2021-12-28 | 河南工业大学 | Method for sterilizing wheat used for processing wheat flour |
| CN114617219A (en) * | 2021-08-20 | 2022-06-14 | 河南工业大学 | Method for efficiently digesting deoxynivalenol in wheat grains with gibberellic disease |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108212262A (en) * | 2017-11-30 | 2018-06-29 | 枣阳千里香食品有限公司 | Wheat modulator approach |
| CN108212262B (en) * | 2017-11-30 | 2020-05-19 | 枣阳千里香食品有限公司 | Wheat blending method |
| CN108554481A (en) * | 2018-04-11 | 2018-09-21 | 涡阳县丰华面业有限公司 | A kind of wheat wetting method of mycotoxin levels in reduction wheat |
| CN108485897A (en) * | 2018-07-02 | 2018-09-04 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of method of negative pressure type low-temperature wine brewing |
| CN112931767A (en) * | 2021-02-03 | 2021-06-11 | 河南工业大学 | Wheat flour rich in aleurone layer and preparation method thereof |
| CN113841734A (en) * | 2021-08-20 | 2021-12-28 | 河南工业大学 | Method for sterilizing wheat used for processing wheat flour |
| CN114617219A (en) * | 2021-08-20 | 2022-06-14 | 河南工业大学 | Method for efficiently digesting deoxynivalenol in wheat grains with gibberellic disease |
| CN114617219B (en) * | 2021-08-20 | 2024-01-19 | 河南工业大学 | Method for efficiently resolving deoxynivalenol in wheat grains with scab |
| CN113841734B (en) * | 2021-08-20 | 2024-01-23 | 河南工业大学 | Sterilization method of wheat used for processing wheat flour |
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Application publication date: 20141224 |