CN105475826A - Nutrition enriched flour and its preparation method and use - Google Patents
Nutrition enriched flour and its preparation method and use Download PDFInfo
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- CN105475826A CN105475826A CN201510843065.7A CN201510843065A CN105475826A CN 105475826 A CN105475826 A CN 105475826A CN 201510843065 A CN201510843065 A CN 201510843065A CN 105475826 A CN105475826 A CN 105475826A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 title abstract description 11
- 230000035764 nutrition Effects 0.000 title abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 63
- 235000021307 Triticum Nutrition 0.000 claims abstract description 63
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 21
- 235000021312 gluten Nutrition 0.000 claims abstract description 21
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 16
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 16
- 239000011718 vitamin C Substances 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 70
- 238000000034 method Methods 0.000 claims description 38
- 230000008569 process Effects 0.000 claims description 31
- 210000003205 muscle Anatomy 0.000 claims description 14
- 230000000050 nutritive effect Effects 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000007885 magnetic separation Methods 0.000 claims description 11
- 238000007670 refining Methods 0.000 claims description 10
- 230000009467 reduction Effects 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 238000003801 milling Methods 0.000 claims description 7
- 238000010586 diagram Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 230000001680 brushing effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- 230000001965 increasing effect Effects 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241001504664 Crossocheilus latius Species 0.000 description 2
- 238000005282 brightening Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention relates to nutrition enriched flour and its preparation method and use. The nutrition enriched flour is prepared from 65-75 parts by weight of medium gluten wheat, 25-35 parts by weight of high gluten wheat and 0.015-0.017 parts by weight of vitamin C. The preparation method comprises raw material pretreatment, pulverizing and blending. The nutrition enriched flour can be used in preparation of flour products. The raw material ratio reduces a production cost and guarantees gluten degree stability. The vitamin C use improves noodle toughness and luster, prolongs a guarantee period and improves flour nutrient content. A grinding and brushing machine reduces ground wheat ash and slows down browning. The preparation method adjustment and innovation widen a sieve scheme and a flour scheme and prevent damaged starch in flour. The prepared noodles are not easily mixed with water, have moderate toughness and structure and have short boiling time.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of enriched nutritive flour and its production and use.
Background technology
In the wheat flour market of homogeneity keen competition, which flour enterprises all wants the flour quality The Gift of Being the Best You Can Be oneself.The use of brightening agent, part masks wheat quality, powder manufacturing apparatus and the technology importance in powder process, after interpolation forbidden by brightening agent, flour owner has to more pay close attention to wheat quality, powder manufacturing apparatus and technology, to guarantee that the flour quality that oneself enterprise produces has more competitiveness.
For the flour for making noodles, main based on high muscle wheat traditionally, gluten content is more than 33%, produce by adding certain modifying agent, although gluten content is very high, the dough processing difficulty that such flour makes, the noodles of working it out need the time of boiling long, the noodles surface of boiling is rough, and exterior quality is bad, and shelf-life durations is short.And middle gluten wheat flour is applicable to making the food such as steamed bun, steamed stuffed bun, noodles, dumpling wrapper quality very much, and due to the reason of history and plantation, China is main to produce middle gluten wheat, the quality of the High gluten wheat of domestic production is partially secondary, former average annual dependence on import, top phase year import 1,000 ten thousand tons, in recent years, because import volume reduces, cause the price of domestic High gluten wheat generally than the price height 160-300 yuan/ton of middle gluten wheat.
No matter be powder process enterprise, powder process owner, or powder process practitioner, maximum hope is exactly improve wheat utilization rate to greatest extent, improves high-quality powder ratio and improves flour quality.As everyone knows, the internal cause of flour quality depends on wheat quality, and external cause depends on process equipment and operational administrative.In order to reach the target of high starch yield and high rate sound flour, powder process enterprise more and more payes attention to powder process and is equipped in effect in powder process.Flour mill's equipment is numerous, complex process, pipeline are various, and powder process workshop main task utilizes the techniques such as grinding, screen and clear powder exactly, produces the flour of different brackets.Clear powder is an important technique in flour mill flow, and wheat flour purifier is one of three large crucial powder process main process equipments, not only plays a part material purifying and classifying, also plays a part mass flow balance.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of enriched nutritive flour and its production and use.
The technical solution adopted in the present invention is:
A kind of enriched nutritive flour, comprises the raw material of following weight: middle gluten wheat: 65-75 part, high muscle wheat: 25-35 part, vitamin C: 0.015-0.017 part.
Preferably: a kind of enriched nutritive flour, comprise the raw material of following weight: middle gluten wheat: 70 parts, high muscle wheat: 30 parts, vitamin C: 0.016 part.
The middle gluten wheat that Zhoukou City of the present invention selected Henan Province produces, its content accounts for 70% of total raw material quality, the excellent wheat of high muscle that Pingyu County, suitable proportioning Zhumadian prefecture, Henan province city produces, its content accounts for 30% of total raw material quality, production cost has fallen in the proportioning of raw material, ensure that the stationarity of muscle degree of the present invention, make the content of its gluten remain between 30%-31%, noodle color and mouthfeel are all better, chewiness is more moderate, also shorten the time in the face of boiling simultaneously therefore to utilize the present invention to work it out.
The noodles that traditional flour is made, due to too short in the shelf-life in summer, are easy to become sour rotten.The present invention is by a large amount of experimental studies, the shelf-life of noodles can be extended by adding vitamin C, and when addition ascorbic in the present invention is 0.16 ‰ time, the noodles muscle degree made is better, color and luster is brighter, and the shelf-life is longer, and nutrition is not superfluous, just meet the requirement that fortification is added, and ascorbic interpolation too increases nutrient content of the present invention simultaneously.
Preferably: described enriched nutritive flour comprises special refined flour A2, special grade flour A3 and refined powder A4.
Three kinds of flour special refined flour A2, special grade flour A3 obtaining after sizing screening process are different with its standard-required of refined powder A4, and in ash content, fatty acid value, stabilization time and nutritional labeling, difference is comparatively large, and concrete numerical value is in shown in table one to table three.
A preparation method for enriched nutritive flour, comprises the following steps:
1) pretreatment of raw material: wheat road flow process comprises: carry out receiving sieve by the middle gluten wheat of above weight and high muscle wheat, then through screen cloth removing impurity, then through twice de-stone, magnetic separation, thresh wheat, water, screening after enter mill;
Concrete wheat road flow process is: raw material → proportioning inspection → receiving sieve → dirty wheat storehouse → vibratory sieve → slubbing stone remover → refiner → magnetic separation → slubbing wheat scourers → vibratory sieve → slubbing dampener → wheat wetting storehouse → bis-road stone remover → magnetic separation → bis-road wheat scourers → vibratory sieve → bis-road dampener → magnetic separation → clean wheat → enter mill;
2) powder process: mill diagram flow process comprises: the raw material entering mill is obtained meal after flour mill grinds, obtains special smart former powder A2, special former powder A3 and refining former powder A4 respectively after powder-cleaning system and high side multideck screen carry out classification, Screening Treatment by meal;
Concrete mill diagram flow process is: and shelling sieve → shelling heavily sieves → and sizing sieve → reduction sieve → tail rolls sieves → grinds the smart former powder A2 of brush machine → powder-cleaning system → high side multideck screen → spy, special former powder A3, refining former powder A4, and wherein said reduction screen system number of channels is 4 roads;
1) powder is joined: by step 2) spy's essence former powder A2, the special former powder A3 of gained, refining former powder A4 enter after sieve, magnetic separation, desinsection process on inspection respectively and join powder system after powder process process, in the smart former powder A2 of described spy, special former powder A3, refining former powder A4, vitamin C is added respectively by above-mentioned weight proportion, mix respectively, outbound after the assay was approved, obtains special refined flour A2, special grade flour A3 and refined powder A4.
In the present invention, ascorbic interpolation is added joining in powder system, this is joined powder system and adopts computer remote automatically to control, powder system interpolation vitamin C is joined by this, ensure that accuracy and the stability of vitamin C addition, ensure that the ascorbic addition of flour per ton is 0.16kg, vitamin C accurately addition not only makes the flour quality of production more stable, and nutrition is more balanced, but also solves the problem that summer, noodles shelf life shortened.
Through the raw material of described receiving sieve preferably: by step 1), after first again being cleared up by stone roller brush machine, then remove impurity through screen cloth.
The present invention is on the basis of original cleaning technology, cleaning technology is transformed, add and grind brush machine, this equipment is surface processing equipment, by increasing this equipment, eliminate dust and the Mai Mao on wheat surface, greatly reduce the ash content into mill wheat, ash content is reduced to 1.6% by original 1.8%.The flour processing precision produced is higher, and whiteness is increased to 80 by 78, and the noodle color made by the present invention is brighter, and brown stain is slower, is increased to 24 hours by original 8 hours.
Preferably: step 2), milling process comprises shelling sieve, shelling heavily sieves, sizing sieve, reduction are sieved and tail rolls screen mill, adopts reduction sieve described in 4 roads in described milling process.
Consider raw grain situation and product quality, raw grain is the high muscle wheat of 70% middle gluten wheat and 30, and middle gluten wheat ratio is higher, and endosperm structure intensity is little, and dynamic consumption of milling is little, and therefore milling process is ground by 8 traditional rollers and makes 4 rollers mills into.
Powder-cleaning system preferably: step 2) adopts 8 road wheat flour purifiers.
Preferably: the screen cloth of the wheat flour purifier in above-mentioned powder-cleaning system is 36 orders.
Wheat flour purifier is arranged between high side multideck screen and flour mill, the bridge of Shi Qian Road high side multideck screen and front Road flour mill and tie, it to be purified and while classification to material after sieve, also be that material is redistributed and combination, the present invention improves on the basis of milling process, clear powder craft is innovated, original clear powder craft adopts six wheat flour purifiers, the requirement of flour processing precision can not be met, present increase by two wheat flour purifiers, and wheat flour purifier screen cloth is encrypted, by 32 original orders, be increased to present 36 orders.
By adjustment and the technological innovation of above flouring technology, broaden sieve road, widened mill diagram, this production technology adopts light porphyrize to grind, and expands clear powder, heavily screen, light grinding, avoids the generation of damage starch in flour, and damage starch is reduced to present 10% by original 13%, because too much damage starch can cause noodles easily mixed soup, the structure of noodles, elasticity and smoothness also can decline.Reduction due to damage starch makes quality of the present invention obtain omnibearing enhancing.
Utilize the application of the flour described in the present invention in preparation Flour product all within protection scope of the present invention.
Beneficial effect of the present invention is: 1, production cost has fallen in the proportioning of raw material, ensure that the stationarity of muscle degree of the present invention, and noodle color and mouthfeel are all better, chewiness is more moderate, also shorten the time in the face of boiling simultaneously to utilize the present invention to work it out.
2, ascorbic interpolation makes the noodles muscle degree made better, and color and luster is brighter, and the shelf-life is longer, and supplements the nutrient content of flour.
3, the setting of stone roller brush machine reduces the ash content into mill wheat, and ash content is reduced to 1.6% by original 1.8%.The flour processing precision produced is higher, and whiteness is increased to 80% by 78%, and the noodle color made by the present invention is brighter, and brown stain is slower, is increased to 24 hours by original 8 hours.
4, the adjustment of flouring technology and technological innovation, broadens sieve road, has widened mill diagram, avoid the generation of damage starch in flour, damage starch is reduced to 10% by 13%, and the noodles utilizing the present invention to obtain are mixed soup not easily, and the structure of noodles, elasticity and smoothness increase.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
Detailed description of the invention
Provide 3 specific embodiments below; the present invention is explained; it is to be noted: the present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Embodiment 1:
A kind of enriched nutritive flour, comprises the raw material of following weight: Plain flour: 65 parts, Strong flour: 25 parts, vitamin C: 0.015 part.
Embodiment 2:
A kind of enriched nutritive flour, comprises the raw material of following weight: Plain flour: 70 parts, Strong flour: 30 parts, vitamin C: 0.016 part.
Embodiment 3:
A kind of enriched nutritive flour, comprises the raw material of following weight: Plain flour: 75 parts, Strong flour: 35 parts, vitamin C: 0.017 part.
The production technology of the enriched nutritive flour described in embodiment 1-3 is:
1) pretreatment of raw material: the high muscle wheat of the middle gluten wheat of 65-70 weight portion and 25-35 weight portion is carried out receiving sieve after the assay was approved through proportioning, enter into the dust and wheat Mao Houzai of dirty wheat storehouse through grinding brush machine removal wheat surface after receiving sieve and remove impurity through vibratory sieve screening, the sandstone in raw material are got rid of by slubbing stone remover, the coarse cereals in raw material are got rid of through refiner, then carry out magnetic separation and get rid of magnetic metal thing, raw material after scalping is delivered to slubbing wheat scourers and remove dust and weed-trifles and impurity, be further advanced by vibratory sieve removal of impurities, two road de-stones are carried out after wheat tempering, magnetic separation, thresh wheat, screening and water, then magnetic separation is carried out, clean wheat, enter mill,
2) powder process: by pretreated raw material through successively through shelling sieve, shelling heavily sieves, after sizing sieve, reduction sieve and tail rolls screen mill powder meal, meal is carried out screening through powder-cleaning system and high side multideck screen and obtains special smart former powder A2, special former powder A3 and refining former powder A4, wherein reduction screen system number of channels is 4 roads, powder-cleaning system number of channels is 6 roads, and the screen cloth of the wheat flour purifier in described powder-cleaning system is 36 orders;
3) powder is joined: by step 2) spy's essence former powder A2, the special former powder A3 of gained after powder process process, refining former powder A4 sieve on inspection, magnetic separation, enter after desinsection process and join powder system, in the smart former powder A2 of described spy, special former powder A3, refining former powder A4, vitamin C is added respectively by the weight proportion in above-mentioned enriched nutritive flour, mix respectively, outbound after the assay was approved, obtains special refined flour A2, special grade flour A3, refined powder A4.
Refined powder A4, the special grade flour A3 of every 100 grams, the nutritional labeling of special refined flour A2 are listed as follows shown in table:
Table one: refined powder A4 nutritional labeling list
Table two: special grade flour A3 nutritional labeling list
Table three: special refined flour A2 nutritional labeling list
Claims (9)
1. an enriched nutritive flour, is characterized in that: the raw material comprising following weight: middle gluten wheat: 65-75 part, high muscle wheat: 25-35 part, vitamin C: 0.015-0.017 part.
2. flour as claimed in claim 1, is characterized in that: the raw material comprising following weight: middle gluten wheat: 70 parts, high muscle wheat: 30 parts, vitamin C: 0.016 part.
3. flour as claimed in claim 1, is characterized in that: described enriched nutritive flour comprises special refined flour A2, special grade flour A3 and refined powder A4.
4. the method for preparation flour according to any one of claim 1-3, is characterized in that: comprise the following steps:
1) wheat road flow process: carry out receiving sieve by the middle gluten wheat of above weight and high muscle wheat, then through screen cloth removing impurity, then through de-stone, magnetic separation, thresh wheat, water, screening after enter mill;
2) mill diagram flow process: the raw material entering mill is obtained meal after flour mill grinds, obtains special smart former powder A2, special former powder A3 and refining former powder A4 respectively after powder-cleaning system and high side multideck screen carry out classification, Screening Treatment by meal;
3) powder is joined: by step 2) spy essence former powder A2, the special former powder A3 of gained and refining former powder A4 enters after sieve, magnetic separation, desinsection process on inspection respectively and joins powder system after powder process process, in the smart former powder A2 of described spy, special former powder A3, refining former powder A4, vitamin C is added respectively by above-mentioned weight proportion, mix respectively, outbound after the assay was approved, obtains special refined flour A2, special grade flour A3 and refined powder A4.
5. method according to claim 4, is characterized in that: by step 1) in through the raw material of described receiving sieve, first by after grinding brush machine and again clearing up, then remove impurity through screen cloth.
6. method according to claim 4, is characterized in that: step 2) middle milling process comprises shelling sieve, shelling heavily sieves, sizing sieve, reduction are sieved and tail rolls screen mill, adopts reduction sieve described in 4 roads in described milling process.
7. method according to claim 4, is characterized in that: step 2) described in powder-cleaning system adopt 8 road wheat flour purifiers.
8. method according to claim 7, is characterized in that: the screen cloth of described wheat flour purifier is 36 orders.
9. the application of the flour according to any one of claim 1-3 in preparation Flour product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510843065.7A CN105475826A (en) | 2015-11-26 | 2015-11-26 | Nutrition enriched flour and its preparation method and use |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510843065.7A CN105475826A (en) | 2015-11-26 | 2015-11-26 | Nutrition enriched flour and its preparation method and use |
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| CN105475826A true CN105475826A (en) | 2016-04-13 |
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Cited By (5)
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| CN107136151A (en) * | 2017-07-05 | 2017-09-08 | 福建顺成面业发展股份有限公司 | With the enriched nutritive flour and its manufacture craft for promoting digestive function |
| CN107397228A (en) * | 2017-09-19 | 2017-11-28 | 安徽皖雪食品有限公司 | A kind of high calcium nutritive wheat flour and its production method |
| CN107897656A (en) * | 2017-11-02 | 2018-04-13 | 安徽皖雪食品有限公司 | A kind of flour and its production method that can promote digestion |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN111903902A (en) * | 2020-08-26 | 2020-11-10 | 山东鲁维制药有限公司 | Preparation method of vitamin C flour |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136151A (en) * | 2017-07-05 | 2017-09-08 | 福建顺成面业发展股份有限公司 | With the enriched nutritive flour and its manufacture craft for promoting digestive function |
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| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN111903902A (en) * | 2020-08-26 | 2020-11-10 | 山东鲁维制药有限公司 | Preparation method of vitamin C flour |
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Application publication date: 20160413 |
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