CN104815717A - Preparation method of whole-wheat flour based on durum grains - Google Patents
Preparation method of whole-wheat flour based on durum grains Download PDFInfo
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- CN104815717A CN104815717A CN201510209881.2A CN201510209881A CN104815717A CN 104815717 A CN104815717 A CN 104815717A CN 201510209881 A CN201510209881 A CN 201510209881A CN 104815717 A CN104815717 A CN 104815717A
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Abstract
The invention relates to a preparation method of a whole-wheat flour based on durum grains. The method comprises the following steps: after treating organic durum grains having a water content of 11-13% (w/w) with ultrasonic waves, crushing the durum grains by a hammer mill, then treating with the ultrasonic waves for 10-40 minutes, crushing by a disk pulverizer, and then sequentially treating with microwaves, crushing by the disk pulverizer, and crushing by a ball mill, thereby obtaining the whole-wheat flour based on the durum grains.
Description
Technical field
The present invention relates to a kind of preparation method of wholemeal, particularly relate to a kind of preparation method of hard wheat seed base wholemeal.
Background technology
Wheat is one of staple food crop in the world, provides the main energy sources of needed by human body.Wheat Cultivars and its nutrition of the different position of seed different.Wheat seed comprises wheat bran, Fetal liver cells, is rich in the nutriments such as mineral matter, vitamin and lipid in wheat bran and plumule, and endosperm is the major part extracting flour.At present, domestic wheat flour is prepared primarily of endosperm, the most nutrients disappearances in wheat bran and plumule.Whole grain food is the healthy food that the world today generally acknowledges, can effectively angiocardiopathy preventing, cancer, chronic respiratory disease and diabetes.2010, the output of China's wholemeal reached 74.6 ten thousand tons, only accounts for 0.99% of wheat flour total output.In global range, the production and supplyment of wholemeal receives increasing concern, production and supplyment cumulative year after year, but compared with fine-flour, wholemeal still exists lot of challenges in storage stability and converted products quality etc. thereof.
The tightness degree that in wheat seed hardness reflection wheat seed endosperm, protein is combined with starch.Wheat seed hardness has material impact to milling characters, and milling characters is one of important quality characteristic of wheat, has material impact to the food processing quality (as bread, cake, noodles, steamed bun etc.) taking wheat flour as raw material.Between the starch in hard wheat germ Ruzhong and protein, binding ability is strong, and starch granules is deep in protein matrix, and both are not easily separated, and in prepared flour, damage starch particle is more, and flour is more coarse.
This patent is short mainly for wholemeal storage time, the problem of hard wheat wholemeal goods mouthfeel difference is improved from technology.
Summary of the invention
The object of this invention is to provide a kind of preparation method of hard wheat seed base wholemeal, the wholemeal in this way prepared exquisiteness, storage time are long, can be used for the goods that making take wholemeal as raw material.For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method of hard wheat seed base wholemeal, it is characterized in that, after organic hard wheat seed dedusting of moisture 11 ~ 13% (w/w), removal of impurities, ultrasonic process 10 ~ 30 minutes under ultrasonic power 300W ~ 1000W condition; Beater grinder pulverize after ultrasonic process 10 ~ 40 minutes under 200W ~ 800W condition, after dry pan pulverized, under microwave 200W ~ 800W condition, process 20 ~ 120 seconds, then pulverize through dry pan and ball mill and obtain hard wheat seed base wholemeal.
After organic hard wheat seed dedusting of moisture 11 ~ 13% (w/w), removal of impurities, ultrasonic process 10 ~ 30 minutes under ultrasonic power 300W ~ 1000W condition.
Organic hard wheat seed ultrasonic process 10 ~ 40 minutes under 200W ~ 800W condition after beater grinder is pulverized after ultrasonic process.
Material after beater grinder is pulverized processes 20 ~ 120 seconds again after dry pan is pulverized under microwave 200W ~ 800W condition.
Material after dry pan is pulverized is pulverized through dry pan and ball mill successively and is obtained hard wheat seed base wholemeal.
Detailed description of the invention
Embodiment 1: a kind of preparation method of hard wheat seed base wholemeal, is characterized in that, after organic hard wheat seed dedusting of moisture 11% (w/w), removal of impurities, ultrasonic process 15 minutes under ultrasonic power 300W condition; Beater grinder pulverize after ultrasonic process 15 minutes under 400W condition, after dry pan pulverized, under microwave 300W condition, process 40 seconds, then pulverize through dry pan and ball mill and obtain hard wheat seed base wholemeal.
Embodiment 2: a kind of preparation method of hard wheat seed base wholemeal, is characterized in that, after organic hard wheat seed dedusting of moisture 13% (w/w), removal of impurities, ultrasonic process 20 minutes under ultrasonic power 800W condition; Beater grinder pulverize after ultrasonic process 10 minutes under 800W condition, after dry pan pulverized, under microwave 400W condition, process 50 seconds, then pulverize through dry pan and ball mill and obtain hard wheat seed base wholemeal.
Embodiment 3: a kind of preparation method of hard wheat seed base wholemeal, is characterized in that, after organic hard wheat seed dedusting of moisture 12% (w/w), removal of impurities, ultrasonic process 30 minutes under ultrasonic power 600W condition; Beater grinder pulverize after ultrasonic process 30 minutes under 500W condition, after dry pan pulverized, under microwave 600W condition, process 80 seconds, then pulverize through dry pan and ball mill and obtain hard wheat seed base wholemeal.
Claims (5)
1. a preparation method for hard wheat seed base wholemeal, is characterized in that, after organic hard wheat seed dedusting of moisture 11 ~ 13% (w/w), removal of impurities, and ultrasonic process 10 ~ 30 minutes under ultrasonic power 300W ~ 1000W condition; Beater grinder pulverize after ultrasonic process 10 ~ 40 minutes under 200W ~ 800W condition; process 20 ~ 120 seconds under microwave 200W ~ 800W condition after dry pan is pulverized after, then obtain hard wheat seed base wholemeal through dry pan and ball mill pulverizing successively.
2. preparation method as claimed in claim 1, is characterized in that, after organic hard wheat seed dedusting of moisture 11 ~ 13% (w/w), removal of impurities, and ultrasonic process 10 ~ 30 minutes under ultrasonic power 300W ~ 1000W condition.
3. preparation method as claimed in claim 1, is characterized in that, organic hard wheat seed ultrasonic process 10 ~ 40 minutes under 200W ~ 800W condition after beater grinder is pulverized after ultrasonic process.
4. preparation method as claimed in claim 1, is characterized in that, the material after beater grinder is pulverized processes 20 ~ 120 seconds again after dry pan is pulverized under microwave 200W ~ 800W condition.
5. preparation method as claimed in claim 1, is characterized in that, the material after dry pan is pulverized is pulverized through dry pan and ball mill successively and obtained hard wheat seed base wholemeal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510209881.2A CN104815717A (en) | 2015-04-29 | 2015-04-29 | Preparation method of whole-wheat flour based on durum grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510209881.2A CN104815717A (en) | 2015-04-29 | 2015-04-29 | Preparation method of whole-wheat flour based on durum grains |
Publications (1)
| Publication Number | Publication Date |
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| CN104815717A true CN104815717A (en) | 2015-08-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510209881.2A Pending CN104815717A (en) | 2015-04-29 | 2015-04-29 | Preparation method of whole-wheat flour based on durum grains |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317549A (en) * | 1988-06-16 | 1989-12-22 | Satake Eng Co Ltd | Method and apparatus for milling |
| US20060257541A1 (en) * | 2002-09-30 | 2006-11-16 | Giovanni Tribuzio | Process for the production of wheat flour |
| CN101623063A (en) * | 2009-08-17 | 2010-01-13 | 南京财经大学 | Production method of whole wheat flour |
| CN103025171A (en) * | 2010-05-18 | 2013-04-03 | 雅培制药有限公司 | Ultrasonically-treated nutritional products having extended shelf life |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN103519060A (en) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | Multipurpose maize enriched flour and production method thereof |
| CN103919020A (en) * | 2014-04-09 | 2014-07-16 | 河南工业大学 | Preparation method for hard wheat grain based pumpkin whole-grain steamed buns |
-
2015
- 2015-04-29 CN CN201510209881.2A patent/CN104815717A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317549A (en) * | 1988-06-16 | 1989-12-22 | Satake Eng Co Ltd | Method and apparatus for milling |
| US20060257541A1 (en) * | 2002-09-30 | 2006-11-16 | Giovanni Tribuzio | Process for the production of wheat flour |
| CN101623063A (en) * | 2009-08-17 | 2010-01-13 | 南京财经大学 | Production method of whole wheat flour |
| CN103025171A (en) * | 2010-05-18 | 2013-04-03 | 雅培制药有限公司 | Ultrasonically-treated nutritional products having extended shelf life |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN103519060A (en) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | Multipurpose maize enriched flour and production method thereof |
| CN103919020A (en) * | 2014-04-09 | 2014-07-16 | 河南工业大学 | Preparation method for hard wheat grain based pumpkin whole-grain steamed buns |
Non-Patent Citations (4)
| Title |
|---|
| 侯国泉: "全谷物食品-全麦粉制粉工艺介绍", 《农业机械》 * |
| 刘壮等: "全麦粉生产与稳定化国内外研究进展", 《食品科技》 * |
| 汪丽萍等: "全麦粉的国内外研究进展", 《粮食与食品工业》 * |
| 赵新等: "全麦粉主要制粉工艺及其优缺点分析", 《粮油加工》 * |
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Application publication date: 20150805 |
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