CN105815364A - Flour heat treatment processing process - Google Patents

Flour heat treatment processing process Download PDF

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Publication number
CN105815364A
CN105815364A CN201610267005.XA CN201610267005A CN105815364A CN 105815364 A CN105815364 A CN 105815364A CN 201610267005 A CN201610267005 A CN 201610267005A CN 105815364 A CN105815364 A CN 105815364A
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China
Prior art keywords
flour
auger conveyor
steam
flow
passed
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CN201610267005.XA
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Chinese (zh)
Inventor
李映定
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Wuxi Great Dong Grain Engineering Science And Technology Co Ltd
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Wuxi Great Dong Grain Engineering Science And Technology Co Ltd
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Priority to CN201610267005.XA priority Critical patent/CN105815364A/en
Publication of CN105815364A publication Critical patent/CN105815364A/en
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003Heat treatment

Abstract

The invention relates to a flour heat treatment processing process. Traditional wheat-processed flour is conveyed into a heat treatment unit by a pre-set flow; the heat treatment unit comprises at least one grade of a spiral conveyor with a jacket layer, which is sequentially connected in series; the flour enters from a feeding hole of the first-grade spiral conveyor and is output from a discharging hole of the last-grade spiral conveyor; in a flour conveying process, steam is introduced into the jacket layer of each grade of the spiral conveyor, and food-grade steam is introduced into a conveying chamber of the first-grade spiral conveyor at least to be mixed with the steam, and a spiral blade propels and stirs; the flour subjected to the heat treatment is output through a conveying pipeline; in the flour conveying process, the flour is sufficiently scattered through a high-speed online crusher; the scattered flour is rapidly cooled and the moisture content is rapidly reduced in drying equipment; and finally, the flour is unloaded and stored. According to the flour heat treatment processing process, modification and gelatinization of starch and proteins in the flour are realized through steps of online continuous steam humidification and heating and the like, so that the performance of the flour is greatly improved.

Description

Flour heat-treatment processing process
Technical field
The present invention relates to milling final-processing technology, specifically a kind of flour heat-treatment processing process, belong to technical field of grain deep processing.
Background technology
Flour is as a kind of large raw-food material, and purposes is extremely wide, and the past, it was the primary raw material of conventional staple food such as noodles, dumpling, steamed bread and baked goods such as cookies, cake, cake, bread and egg roll etc. of people.And the most domestic tailored flour quantity and kind are the most less, the method produced is the most single, major part is that employing is joined wheat, joined powder and additivated method, almost without using other new technology, so causing food enterprise to select the phenomenon that variety range is little, food quality is the highest and of less types.Continually developing and applying along with new technique, developed country is had started to explore after flour is carried out by physical method modify and produces all kinds of tailored flour, referred to as " modified wheat flour ", i.e. changed the quality of flour by flour heat-treating methods.Flour heat treatment is a new technique in terms of flower characters improvement, is that flour tailored flour produces, and increment utilizes, reduces the effective measures of production cost.After deliberation, flour is after high pressure appropriateness gelatinizing, physics and the rheological properties of gentle dough-making powder can be improved, the appropriate degeneration of gluten meal, flour is with the gelation of starch, and the viscosity of hot and cold is modified a preferable state, and the viscosity of cold conditions is the best, i.e. under the stirring of cold water, the viscosity of batter is the best.Meanwhile, high temperature and steam-energy make the content of microorganisms in flour drastically reduce, thus the edible safety of improving product.The noodles of important proportion, dumpling and other food is accounted in China's food configuration, the most dynamic and the industrialization food such as instant noodles of competition, quick-freezing dumpling, the character such as fine dried noodles improvement during, majority needs to use modified starch, and use the modified wheat flour containing aleurone all to replace or the most a large amount of modified starch used of part replacement, there is actual application prospect very much, and safety and the suitability of food can be further ensured that.
It is a kind of wholefood not having any additive through the flour of Overheating Treatment, flour distinctive wheat fragrance can be kept, nowadays it is widely used for making being permitted numerous food and food additive, image planes bag and the face coat of food, soup stock, sauce, beans, wafer and bakery;Thickening agent, baby food and cookies, also can be used as binding agent, as being used in sausage product, as premix, blends flour and partly replaces starch.For flour mill, it is the value-added product of a kind of high profit through the flour of Overheating Treatment.Flour Technology for Heating Processing originates in early 1990s in developed country, at that time primarily to produce the flour being specifically designed to making cake that viscosity is high, antibacterial is few, but the domestic research now for flour heat treatment is the most also confined to laboratory stage, the flour thermal treatment process technology for factorial praluction is equipped or blank.
The application of the flour heat treatment technics that external recent years develops is first from the beginning of cake mix, turbine technology was used to make aleuronat inactivate at that time, original only low muscle Semen Tritici aestivi just fertile qualified cake mix can be produced with common wheat, the requirement of this application Shi Ying CWB the earliest, uses Canada's high-gluten flour to be modified in the technique of cracker meal succeed.And have the most and change meaning, also it is the highest application of rising in value, is to utilize turbine technology that flour carries out partial gelatinization to make aleurone.Aleurone has the character that general modified starch just can have, and this flour containing aleurone is highly suitable for frying, fried rear finished product palatable crisp.Bringing good news in the western fast food industry that Britain is large-scale industrial production, the product such as fried chicken, fried fish tartar souce, hamburger has use.The gelatinizing of the different depth of flour, it is possible to obtain a series of amazing character, in use at all the most inferior unlike starch, as water conservation, cohere, figuration filling, the character such as freeze-thaw stability.On the other hand, in order to ensure food safety, European Union just prohibitted the use of chlorine as bleaching of flour agent as far back as 2000.Hereafter, flour physical modification technique is widely applied in European Union member countries.6 ministries and commissions such as China's Ministry of Public Health in 2011 combine assigns ban: " from 1 day May in 2011, forbid adding bleaching of flour agent benzoyl peroxide, calper calcium peroxide in Flour production ".Therefore, the simply matter of time applied in China extends to other large food production of flour physical modification technique.
The production of domestic current tailored flour is substantially what the technology around two aspects was launched: the flour of separate sources is carried out reasonably combined joining powder technology by (1);(2) the additive improving technology that the additive using chemical/biological method to produce is carried out.Cracker meal is had by typically join that powder mode can solve problem, but this condition premised on using low muscle Semen Tritici aestivi, owing to being limited to the quality of domestic low muscle Semen Tritici aestivi, the raw materials for production of Current Domestic cracker meal are mainly based on import wheat, since so, the cost of material that cracker meal produces increases (being limited by Semen Tritici aestivi import quota, some flour mills have to buy import low muscle Semen Tritici aestivi from intermediate suppliers, and cost of material will increase further) accordingly.The additive using chemistry or biological method synthesis or extraction is another shortcut improving flour quality, typical such as brightening agent, gluten fortifier, emulsion stabilizer etc..Use additive have of both limitation, one is the restriction in terms of the use of most additive exists safety using amount.In order to ensure food safety, European Union's regulation started to prohibit the use of chlorine as bleaching of flour agent from the l1 month in 2000.Hereafter, flour Technology for Heating Processing is widely applied in European Union member countries.North American countries there is no the plan prohibitting the use of chlorine as bleaching of flour agent at present.Abuse additive has been increasingly becoming one of key factor threatening China food safety, along with country is to the disabling of food additive and control, relies on and merely adds modifying agent and hardening agent produces tailored flour and will run into the bottleneck of development.Two is that additive role is very limited, it is impossible to tackle the problem at its root.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of flour heat-treatment processing process, it is by steps such as on-line continuous steam humidification heating, it is achieved starch and the degeneration of albumen, gelatinizing in flour, makes the performance of flour be greatly promoted.
The technical scheme provided according to the present invention: flour heat-treatment processing process, it is characterised in that comprise the steps:
(1), the quantitative feeding of flour: use the flour of conventional wheat processing, send into thermal treatment unit with the flow set;
(2), humidification heating is with mix and blend: described thermal treatment unit includes the auger conveyor of at least jacketed layer that one-level is in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor;In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of at least first order auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir;
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, and flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, is then sent to drying equipment and is dried process;
(4), it is dried: the flour after breaing up quickly reduces temperature in drying equipment, reduces moisture;
(5), discharging, put in storage.
As a further improvement on the present invention, the flour in described step (1) uses water content at 25 ~ 32 DEG C to be the flour of 13.5% ~ 14.8%.
As a further improvement on the present invention, in described step (1), the flow of flour is that 60 ~ 100kg/ divides.
As a further improvement on the present invention, thermal treatment unit used in described step (2) includes the auger conveyor of three grades of jacketed layers in sequential series;The flow of the steam being passed through first order auger conveyor chuck layer is that 5 ~ 7m3/ divides, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3 ~ 5m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa;The flow of the steam being passed through second level auger conveyor chuck layer is 5 ~ 7m3/ second, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5 ~ 7m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa;The flow of the steam being passed through third level auger conveyor chuck layer is 2 ~ 3m3/ second, and temperature is 100 ~ 105 DEG C, and pressure is 0.2 ~ 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam.
As a further improvement on the present invention, the granularity after flour is broken up in described step (3) should all be sieved by CB36.
As a further improvement on the present invention, drying equipment used in described step (4) uses flash dryer.
As a further improvement on the present invention, in described step (4), the dried temperature of flour should be reduced to less than 30 DEG C, and the moisture in flour should be less than 14.0%.
As a further improvement on the present invention, in described step (5), dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then puts in storage after air-flow cools down, and the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
The present invention compared with prior art, has the advantage thatThe present invention is by steps such as on-line continuous steam humidification heating, it is achieved starch and the degeneration of albumen, gelatinizing in flour, makes the performance of flour be greatly promoted.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Processing quick-freezing boiled dumplings wheat flour specially, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 14.2%, and the flow that this flour divides with 70kg/ is sent into thermal treatment unit;
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor;In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir;The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 6m3/ divides, temperature is 105 DEG C, and pressure is 0.45MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3m3/ divides, temperature is 110 DEG C, and pressure is 0.8MPa;The flow of the steam being passed through second level auger conveyor chuck layer is that 5m3/ divides, and temperature is 105 DEG C, and pressure is 0.45MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 1.0MPa;The flow of the steam being passed through third level auger conveyor chuck layer is that 2m3/ divides, and temperature is 102 DEG C, and pressure is 0.30MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam;
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all is sieved by CB36, is then sent to drying equipment and is dried process;
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 32 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 14.0%;
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Quick-freezing boiled dumplings wheat flour specially after Overheating Treatment, when doing quick-freezing boiled dumplings, dumpling wrapper thickness can reach 1.0mm, makes dumpling and freezes 30 minutes-36 DEG C of urgency, deposits one month for-10 DEG C, do not have bursting by freezing situation to occur.Dumpling boils 10 minutes in 100 DEG C of boiling water, and dumplings does not rupture, and well-done dumpling wrapper is glossy, is translucent, and can indistinctly see filling for dumplings.
Embodiment 2
Processing cake wheat flour specially, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 13.5%, and the flow that this flour divides with 60kg/ is sent into thermal treatment unit;
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor;In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir;The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 5m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3m3/ divides, temperature is 110 DEG C, and pressure is 0.5MPa;The flow of the steam being passed through second level auger conveyor chuck layer is that 0.4m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 0.5MPa;The flow of the steam being passed through third level auger conveyor chuck layer is that 5m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam;
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all by No. CB36 sieve, is then sent to drying equipment and is dried process;
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 28 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 13.8%;
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Cake wheat flour specially after Overheating Treatment, can improve the flour adhesion to oils and fats, the i.e. epidermis of cake does not has the precipitation of oils and fats, and the tissue of cake is finer and smoother simultaneously, and mouthfeel is more preferable.
Embodiment 3
Processing Cantonese quick-freezing bag point flour, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 14.8%, and the flow that this flour divides with 100kg/ is sent into thermal treatment unit;
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor;In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir;The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 7m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 1.0MPa;The flow of the steam being passed through second level auger conveyor chuck layer is that 7m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be the 7m3/ second, temperature is 115 DEG C, and pressure is 1.0MPa;The flow of the steam being passed through third level auger conveyor chuck layer is that 3m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam;
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all by No. CB36 sieve, is then sent to drying equipment and is dried process;
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 30 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 14%;
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Cantonese quick-freezing bag point flour after Overheating Treatment, the steamed bun made, folding line is clear, and epidermis is smooth, and interior tissue is fine and smooth, and the percentage of A-class goods after steaming reaches more than 99%, after-36 DEG C of urgency of steamed bun freeze 30 minutes, deposits one month at-6 DEG C, do not has bursting by freezing situation to occur.

Claims (8)

1. flour heat-treatment processing process, it is characterised in that comprise the steps:
(1), the quantitative feeding of flour: use the flour of conventional wheat processing, send into thermal treatment unit with the flow set;
(2), humidification heating is with mix and blend: described thermal treatment unit includes the auger conveyor of at least jacketed layer that one-level is in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor;In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of at least first order auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir;
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, and flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, is then sent to drying equipment and is dried process;
(4), it is dried: the flour after breaing up quickly reduces temperature in drying equipment, reduces moisture;
(5), discharging, put in storage.
2. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: the flour in described step (1) uses water content at 25 ~ 32 DEG C to be the flour of 13.5% ~ 14.8%.
3. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: in described step (1), the flow of flour is that 60 ~ 100kg/ divides.
4. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: thermal treatment unit used in described step (2) includes the auger conveyor of three grades of jacketed layers in sequential series;The flow of the steam being passed through first order auger conveyor chuck layer is that 5 ~ 7m3/ divides, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3 ~ 5m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa;The flow of the steam being passed through second level auger conveyor chuck layer is 5 ~ 7m3/ second, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5 ~ 7m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa;The flow of the steam being passed through third level auger conveyor chuck layer is 2 ~ 3m3/ second, and temperature is 100 ~ 105 DEG C, and pressure is 0.2 ~ 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam.
5. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: the granularity after flour is broken up in described step (3) should all be sieved by CB36.
6. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: drying equipment used in described step (4) uses flash dryer.
7. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: in described step (4), the dried temperature of flour should be reduced to less than 30 DEG C, and the moisture in flour should be less than 14.0%.
8. flour heat-treatment processing process as claimed in claim 1, it is characterized in that: in described step (5), dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then putting in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
CN201610267005.XA 2016-04-26 2016-04-26 Flour heat treatment processing process Pending CN105815364A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107801897A (en) * 2017-09-22 2018-03-16 安徽丹研食品有限公司 A kind of making and heat treatment of waxy flour
CN107801898A (en) * 2017-09-22 2018-03-16 安徽丹研食品有限公司 A kind of flour heat-treatment processing process
CN108041437A (en) * 2018-01-09 2018-05-18 张伟强 A kind of manufacture craft of wholewheat flour
CN108450791A (en) * 2018-01-09 2018-08-28 张伟强 A kind of manufacture craft of full nutrition rice germ

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101500432A (en) * 2006-09-15 2009-08-05 日清食品株式会社 Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour
CN101513234A (en) * 2008-02-18 2009-08-26 日清制粉株式会社 Cereal powder composite for instant noodles and instant noodle production method using the same
CN105268345A (en) * 2014-06-20 2016-01-27 河南工业大学 Flour drying machine
CN105431047A (en) * 2013-03-14 2016-03-23 里奇产品有限公司 Heat-treated flour

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101500432A (en) * 2006-09-15 2009-08-05 日清食品株式会社 Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour
CN101513234A (en) * 2008-02-18 2009-08-26 日清制粉株式会社 Cereal powder composite for instant noodles and instant noodle production method using the same
CN105431047A (en) * 2013-03-14 2016-03-23 里奇产品有限公司 Heat-treated flour
CN105268345A (en) * 2014-06-20 2016-01-27 河南工业大学 Flour drying machine

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107801897A (en) * 2017-09-22 2018-03-16 安徽丹研食品有限公司 A kind of making and heat treatment of waxy flour
CN107801898A (en) * 2017-09-22 2018-03-16 安徽丹研食品有限公司 A kind of flour heat-treatment processing process
CN108041437A (en) * 2018-01-09 2018-05-18 张伟强 A kind of manufacture craft of wholewheat flour
CN108450791A (en) * 2018-01-09 2018-08-28 张伟强 A kind of manufacture craft of full nutrition rice germ

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Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant after: Wuxi East Valley Engineering Technology Co., Ltd.

Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant before: Wuxi east grain Engineering Technology Co., Ltd.

Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant after: Wuxi east grain Engineering Technology Co., Ltd.

Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant before: Wuxi great Dong grain engineering science and technology Co., Ltd

Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant after: Wuxi East Valley Engineering Technology Co., Ltd.

Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant before: Wuxi east grain Engineering Technology Co., Ltd.

Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant after: Wuxi east grain Engineering Technology Co., Ltd.

Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu

Applicant before: Wuxi great Dong grain engineering science and technology Co., Ltd

RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20160803