CN104624281B - Production method for color-reversion-resisting chilled fresh food tailored flour - Google Patents
Production method for color-reversion-resisting chilled fresh food tailored flour Download PDFInfo
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- CN104624281B CN104624281B CN201410838905.6A CN201410838905A CN104624281B CN 104624281 B CN104624281 B CN 104624281B CN 201410838905 A CN201410838905 A CN 201410838905A CN 104624281 B CN104624281 B CN 104624281B
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Abstract
The invention discloses a production method for color-reversion-resisting chilled fresh food tailored flour. The production method includes the steps that Zhengmai 7698, Aikang 58,Taikong 6 and Huapei 8 are selected and matched in proportion; sieving, stone removal, winnowing, threshing and secondary sieving are carried out on the mixed wheat to clear out impurities; water is added to the wheat, and then the water content of the wheat reaches 15%; ranking flour is manufactured according to a conventional method and separated to obtain bran pieces, wheat dross, wheat cores and semolina; through grinding, flour flow with the ash content of 0.5-0.8, the whiteness larger than or equal to 80%, the protein of 11-12% and the broken starch of 9-12% is selected out; screening, insect killing and metering are carried out on the flour flow, and the flour flow is conveyed to a screen mesh bulk stock bin to be mixed and then conveyed to a packaging bin to be packaged. The production method has the advantages that the suitable wheat varieties are selected, endosperm, which is prone to color reversion and close to cortexes and the aleurone layers, in wheat grains is separated out, the color reversion degree of the flour is reduced to the maximum extent, the color, luster and interior quality of the flour are effectively controlled, and the production method is more suitable for producing and processing chilled fresh food.
Description
Technical field
The present invention relates to the production of Semen Tritici aestivi flour, especially relate to a kind of resistance to producer returning color cold fresh food tailored flour
Method.
Background technology
With the continuous quickening of present rhythm of life, cold fresh food is due to its convenient, fast green grass or young crops being increasingly subject to people
Look at, but cold fresh food could be accepted by people only when looking good, smell good and taste good and like, and attractive in appearance and rich appetitive color and luster
It is the most important condition promoting people to buy.But cold fresh food, due to water loss during preserving, can lead to the color of food
Pool is dimmed, and this phenomenon in the industry cycle referred to as returns color phenomenon.Cause what cold fresh food returned color mainly to have the quality of Semen Tritici aestivi, the product of flour
The many reasons such as matter, enzyme reaction, azanol reaction, food additive, manufacturing conditions.Flour generally existing in the market
Protein content is higher, starch dynamics is uneven, the features such as lipid content is higher, along with some in production process are unreasonable
Operation, the application of additive, lead to cold fresh food returns color phenomenon than more serious.If the clean-up phase in Semen Tritici aestivi is cleared up not
Good, make the debris in the external world be mixed into wherein can have a strong impact on long-life noodles return pornographic condition；In the powder stage processed, successively stripping and hanging, at classification
Reason ensures that endosperm is separated to greatest extent with wheat bran, makes different parts, the endosperm of different qualities is separated as far as possible simultaneously
To be to ensure that the powder theory main processed of flower characters.Therefore, produce a kind of resistance to return color cold fresh food tailored flour, can be very good
Meet people the color and luster of cold fresh food is required, and have vast potential for future development.
Content of the invention
Resistance to as inspection target of colourity, whiteness, quality is returned with flour to return color cold fresh it is an object of the invention to provide a kind of
The production method of tailored flour.
For achieving the above object, the present invention can take following technical proposals：
The resistance to production method returning color cold fresh food tailored flour of the present invention, it comprises the steps：
The first step, selects Zheng wheat 7698, short by anti-58, space 6, flower No. 8 four kinds of Semen Tritici aestivis by weight 3 of training:2:1:1 ratio
Example carries out powder processed of arranging in pairs or groups；
Second step, by the first step arranged in pairs or groups mixing Semen Tritici aestivi according to the stone that sieves, goes, selected, thresh wheat, after sieve flow process enter
Row impurity is cleared up；
3rd step, adds 5% moisture, wheat wetting 24 hours at a temperature of 25 DEG C, before making mill in the Semen Tritici aestivi cleared up
In Semen Tritici aestivi, moisture reaches 15%；
4th step, after the Classification of Wheat handled well powder, separates and obtains bran flakes, wheat slag, Mai Xin and coarse powder；Through phase
After the grinding system answered grinds, therefrom select content of ashes 0.5 ~ 0.8% respectively, whiteness >=80%, protein content 11 ~ 12%, broken
The powder stream of content of starch 9 ~ 12%；
5th step, the 4th step gained wheat flour stream screening, parasite killing, metering are sent into the mixing of silk screen bulk storage bin, are finally conveyed
Enter in storehouse of packing and pack.
It is an advantage of the current invention that selecting suitable wheat breed, isolate in wheat seed near cortex and aleurone portion
Point easily return color endosperm, that reduces flour to greatest extent returns color degree, the effective control color and luster of flour and interior quality, more
It is suitable for the processing of cold fresh food.
Specific embodiment
The resistance to production method returning color cold fresh food tailored flour of the present invention, it comprises the steps：
The first step, selects Zheng wheat 7698, short by anti-58, space 6, flower No. 8 four kinds of Semen Tritici aestivis of training, according to evaluation of estimate equation 75X+
（100-X)=60 × 100 obtain this four kinds of Semen Tritici aestivis weight be Zheng wheat 7698:Short by anti-58:Space 6:Flower training 8=
3:2:1:1；
Second step, by the first step arranged in pairs or groups mixing Semen Tritici aestivi according to the stone that sieves, goes, selected, thresh wheat, after sieve flow process enter
Row impurity is cleared up, and stone remover can be selected for gravity grading stone remover；
3rd step, adds 5% moisture, wheat wetting 24 hours at a temperature of 25 DEG C, before making mill in the Semen Tritici aestivi cleared up
In Semen Tritici aestivi, moisture reaches 15%；
4th step, after the Classification of Wheat handled well powder, separates and obtains bran flakes, wheat slag, Mai Xin and coarse powder；Through phase
The grinding system answered grinds, and measures the physical and chemical index of each mill diagram, therefrom selects content of ashes 0.5 ~ 0.8%, whiteness >=80%, albumen
Content 11 ~ 12%, the powder stream of broken content of starch 9 ~ 12%；
5th step, the 4th step gained wheat flour is flowed through after checking that screening is looked into, enters disinfesting machine parasite killing, then by conveying worm
Send into batch scale to weigh, send into corresponding silk screen bulk storage bin mix and match through malleation conveyer and become final flour, finally by gas
Power conveyer is conveyed in packing storehouse and packs.
Claims (1)
1. a kind of resistance to production method returning color cold fresh food tailored flour it is characterised in that：It comprises the steps：
The first step, selects Zheng wheat 7698, short by anti-58, space 6, flower No. 8 four kinds of Semen Tritici aestivis by weight 3 of training:2:1:1 ratio is entered
Row collocation powder processed；
Second step, by the first step arranged in pairs or groups mixing Semen Tritici aestivi according to the stone that sieves, goes, selected, thresh wheat, after sieve flow process carry out miscellaneous
Matter is cleared up；
3rd step, adds 5% moisture, wheat wetting 24 hours, make wheat to IBK at a temperature of 25 DEG C in the Semen Tritici aestivi cleared up
Middle moisture reaches 15%；
4th step, after the Classification of Wheat handled well powder, separates and obtains bran flakes, wheat slag, Mai Xin and coarse powder；Through corresponding
After grinding system grinds, therefrom select content of ashes 0.5 ~ 0.8%, whiteness >=80%, protein content 11 ~ 12%, broken starch respectively
The powder stream of content 9 ~ 12%；
5th step, the 4th step gained wheat flour stream screening, parasite killing, metering are sent into the mixing of silk screen bulk storage bin, are finally conveyed into and beat
Bag is packed in storehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838905.6A CN104624281B (en) | 2014-12-30 | 2014-12-30 | Production method for color-reversion-resisting chilled fresh food tailored flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838905.6A CN104624281B (en) | 2014-12-30 | 2014-12-30 | Production method for color-reversion-resisting chilled fresh food tailored flour |
Publications (2)
| Publication Number | Publication Date |
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| CN104624281A CN104624281A (en) | 2015-05-20 |
| CN104624281B true CN104624281B (en) | 2017-02-22 |
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Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2126637C1 (en) * | 1998-09-17 | 1999-02-27 | Калниш Григорий Изеславович | Macaroni product manufacture method |
| US7419694B2 (en) * | 2003-12-17 | 2008-09-02 | Conagra Foods Food Ingredients Company, Inc. | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof |
| CN101828585B (en) * | 2010-06-17 | 2012-06-27 | 郑州天地人面粉实业有限公司 | Improver of flour for fresh-wet noodles and flour for fresh-wet noodle |
| CN103120301B (en) * | 2013-03-12 | 2014-04-09 | 河南工业大学 | Unprocessed grain processing process for preventing wheat meal flour and flour products from color-inversing |
| CN103272663A (en) * | 2013-05-13 | 2013-09-04 | 安徽皖雪食品有限公司 | Method for preparing wheat flour |
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