CN106423355A - Gradient wheat wetting process - Google Patents
Gradient wheat wetting process Download PDFInfo
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- CN106423355A CN106423355A CN201611079233.0A CN201611079233A CN106423355A CN 106423355 A CN106423355 A CN 106423355A CN 201611079233 A CN201611079233 A CN 201611079233A CN 106423355 A CN106423355 A CN 106423355A
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- wheat
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- wheat wetting
- fermentation
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/08—Conditioning grain with respect to temperature or water content
Abstract
The invention discloses a gradient wheat wetting process, and belongs to the technical field of processing of wheat powder. Ultrasound, microwaves, refrigeration and functional wheat wetting solution are combined to perform gradient wheat wetting for wheat grains by three times, so that the separation of bran from wheat germs is improved, the evacuating degree and the permeation capacity between such structures as wheat grain epidermises, seed coats, germs and endosperm, and macromolecular nutrient substances are improved, the water permeation speed is accelerated, the total wheat wetting process time is shortened to 6-12 h, the flour yield is 78.5-79.5%, the oxidation resistance and the nutrient value of flour are improved, the appearance quality, the physicochemical quality and the food safety of wheat flour are improved, the consumption of such processes as subsequent flour milling is reduced, the production cost is reduced, and a new road is sought for the wheat wetting process.
Description
Technical field
The present invention relates to flour processing is and in particular to a kind of echelon wheat wetting technique.
Background technology
Wheat flour extraction rate is one important economic indicator of flour mill.On the premise of ensureing flour quality, flour goes out powder
Rate is higher, and production cost is lower, and flour mill's benefit is better.Therefore on the premise of stablizing flour quality, improve flour extraction as far as possible
It is the target of flour processing.
Before Semen Tritici aestivi is ground processing, in order to improve the powder effect processed of Semen Tritici aestivi, need to carry out in advance quenched.The tune of Semen Tritici aestivi
Matter carries out water to Semen Tritici aestivi and wheat wetting is processed, and using water and tempering time, wheat water content is readjusted, can improve little
The physics of wheat and processing characteristics, are obtained in that more preferable technological effect.At present, wheat kernels method have room temperature add water quenched, plus
Temperature adds water that quenched, pressure break wheat wetting is quenched, chlorine water wheat wetting is quenched etc..Generally require twice water quenched, for the first time water quenched：To
Add in Semen Tritici aestivi (based on also referred to as Semen Tritici aestivi, its water content is typically 10～12%) suitable quantity of water (addition of general water is 3～
5%) water content, making Semen Tritici aestivi is maintained at 15～16%, is then sent to wheat wetting storehouse standing 24h～36h (so that water is well into arriving
In wheat grain, this operation is referred to as " wheat wetting ")；Then carry out secondary water more quenched, time of repose is generally 45min.Typically
After the quenched operation of water through this twice, you can Semen Tritici aestivi is delivered to subsequent handling and is processed into flour.Room temperature add water quenched be exactly
Carry out under room temperature adding water quenched, typically once add water, the moisture if necessary to increase is more, should carry out secondary add water quenched,
And after adding water every time, all should ensure that certain tempering time.Add water quenched be using hot water, Semen Tritici aestivi is carried out quenched.Improve
Temperature, may advantageously facilitate infiltration and the diffusion of moisture, thus reducing tempering time, but temperature nor too high, otherwise, Semen Tritici aestivi
In protein dough-making powder Deng Cheng branch there is degeneration, when general heating is quenched, temperature is no more than 56 DEG C.Pressure break wheat wetting is quenched
Technology is first to adopt the smooth roll of speed ratio 1: 1 to carry out slight extruding to Semen Tritici aestivi so as to produce crack, then carries out the tune that adds water again
Matter.The quenched characteristic being to be had sterilization, bleaching and oxidation using the hypochlorous acid (HClO) in chlorine water of chlorine water wheat wetting, is carried out to Semen Tritici aestivi
Quenched, chlorine water wheat wetting can kill pathogenic bacteria and worm's ovum, and its Oxidation can also improve the color of wheat flour.And, in chlorine water
H2O、Cl2, the osmotic pressure that can moisturize to wheat seed infiltration of HCl, H+, Cl-, ClO-, OH- equimolecular and ion, accelerate water
Divide the speed entering wheat grain, and then shorten tempering time.
Above-mentioned wheat kernels method only room temperature adds water quenched being applied in practice, although it is quenched permissible to add water
Shorten the wheat kernels time, but lead to the cost in wheat processing to increase due to heating quenched one side, on the one hand to final face
The quality of powder can produce some bad impacts, so not being applied in practice.Pressure break wheat wetting is quenched can substantially to be reduced
The conditioning period of Semen Tritici aestivi, but it can have adverse effect on to milling performance, the such as separating difficulty of increase wheat bran and endosperm, product
Bran star content height etc. in flour, is not also applied in practice and promotes.Though chlorine water wheat wetting is quenched sterilization can be played and contracts
, also can there are some problems in the effect of short conditioning period, such as toxicity problem of chlorine etc., so also could not be answered in practice
With and promote.
At present wheat kernels are processed is essentially all to be added water quenched method using room temperature, and its condition is：Conditioning period is
24-30 hour, wheat water content 15-17% when quenched, according to the difference of wheat hardness, season, conditioning period and moisture are not
With because during wheat kernels moisture is high, the time is long, on the one hand causes quenched capacity to increase, increase cost, on the one hand easily make each
Plant growth of microorganism, affect the quality safety of final flour.
The Main Function of wheat wetting is to increase the toughness of epidermis, makes wheat bran in milling process not broken, is conducive to endosperm
Scrape from wheat bran and strip down；Make endosperm deliquescing, with minimum energy consumption, endosperm is worn into powdery；Damaged flour grain number mesh is made to reach
Good.Seed water absorption course is affected by grain hardness, size, density, initial moisture content, wheat wetting temperature and time etc..General seed
Hardness is big, and wheat wetting temperature is low, and wheat wetting required time is long；Otherwise it is shorter.After wheat wetting, due to structure and the change of each ingredient of Semen Tritici aestivi
Study a point difference, water absorbing properties are also different.Cortex water suction toughness increases, and fragility reduces, and increased the energy of resistance to mechanical destruction
Power；Endosperm internal structure is loose, and the adhesion between cortex and aleurone and endosperm declines, endosperm intensity decreases, short texture,
Intensity decreases, flour is easy to grind, and is conducive to milling performance to improve, beneficial to reduction power consumption；Testa Tritici and endosperm generation are micro simultaneously
Displacement, scrapes off beneficial to endosperm is shelled from Testa Tritici, is easy to pulverize.
There are some researches prove, tempering time whether suitable, directly affect the moisture distributing state within wheat seed, wheat wetting
Overlong time, endosperm moisture is too high, and cortex water suction ratio is little, and abrasion are relatively low, but flour ash is higher；Tempering time is too short, embryo
Whey divides too low, and cortex water suction ratio is big, and abrasion are higher, and flour flour extraction is relatively low.Hard wheat is with the prolongation of tempering time, moisture
Absorb relatively slow, endosperm softens further, and processing characteristics improve to some extent；And the flour extraction of soft wheat is substantially unrelated with tempering time.Have
Research shows, wheat wetting 60h is better than wheat wetting 24h effect, and flour extraction improves 2%～3%.Secondly, if moisture is too high after wheat wetting, wheat
Skin is weaker with the adhesion of endosperm, and wheat bran is easily isolated with endosperm.Because material is moist, poor fluidity, screen classification is difficult, face
Paste mixing is sieved it is difficult to sift out.And the toughness of wheat grain epidermis can be strengthened with saline wheat wetting and spraying wheat wetting, that has improved powder goes out powder
Rate.In addition, the thermal capacitance of the relatively low wheat seed of water content is little, and dry rate is relatively low, is more easy to so that moisture dispersion is equal
Even.
Research shows：Secondary wheat wetting is compared with a wheat wetting：1) improve moisture；2) improve flour extraction；3) raising is little
Wheat rheological properties；3) wheat flour silty and viscosity are improved：Chinese patent CN 103977852 B discloses a kind of flour processing
Technique.The fluor producing process of this invention, enters silo, Semen Tritici aestivi raw grain cleaning technology, powder processed including the Semen Tritici aestivi raw grain carrying out successively
Technique and flour are weighed packing process, it be additionally included in be provided with before Semen Tritici aestivi raw grain enters silo step through positive-pressure pneumatic conveyor
Conveying and the cold dry step of cold dry Semen Tritici aestivi raw grain and milling step dough-making powder weigh packing step between be provided with through malleation
Air conveyor conveying the cold dry step of cold dry flour, it is former that cold dry, the Semen Tritici aestivi raw grain of this invention collection Semen Tritici aestivi raw grain enters silo, Semen Tritici aestivi
Grain cleaning, the cold dry storage being integrated, being easy to raw grain dough-making powder finished product of powder processed, flour；This invention water using spraying machine
Carry out secondary water, can fully ensure that the toughness into mill Semen Tritici aestivi Testa Tritici, to ensure wheat bran complete it is ensured that flour quality all has
Place.Chinese patent CN 103157527 A discloses a kind of method that microwave treatment improves wheat quality, first, to wheat seed
Cleared up, gone the removal of impurity, then, moisture regulation is carried out to the wheat seed after cleaning, so that the moisture of wheat seed is reached
To the 10.0%～20.0% of its weight, tempering time 0～36 hour, and make the moisture in wheat seed be in from outside to inside
Gradient distribution or be uniformly distributed；Then, microwave exposure process is carried out to the wheat seed after moisture regulation, make the temperature of wheat seed
Degree reaches 50～95 DEG C, stops irradiation；Finally, the wheat seed after microwave exposure process is carried out again with moisture regulation and clear
Reason, so as to meet the requirement of flouring technology, is milled into flour further and is processed into flour-made food, or directly carries out cooling down, does
Dry, you can to obtain the Semen Tritici aestivi of edible quality improvement.The method is applied to adding before germinated wheat and common non-germinated wheat powder
Work is processed, no food safety risk, it is easy to accomplish continuous prodution, energy saving, reduces cost, and pollution-free, working environment is defended
Raw.Chinese patent CN 103385473 B discloses a kind of preparation method of wheat bran.Including the pre-cleaning of Semen Tritici aestivi, wheat grain
Select, kill virus, grinding, purifying, then carry out phytic acid degraded obtain wheat bran.First washing removes the dirt on Semen Tritici aestivi surface
And wheat hair impurity, and control wheat seed water content be 14-14.5%；O 3 wheat tempering, condition is utilized when then killing virus
For：Under conditions of not higher than 50 DEG C of temperature, wheat seed is made to be in flow regime, flow velocity 2-3m/s, flow is 5-6kg/s,
During antivirus, the concentration of ozone is 0.05-0.2mg/m3.Net wheat theoretical flour yield reaches 85-90%, and retains to greatest extent
The nutritive value of Semen Tritici aestivi；Solve whole wheat flour perception, mouthfeel well not good, storage, inconvenient problem with use simultaneously.In
State's patent CN 102513174 A discloses a kind of wheat kernels sterilizing methods, adds water, make Semen Tritici aestivi in the Semen Tritici aestivi after remove impurity
Middle moisture is maintained at 15～16%, then delivers to wheat wetting storehouse standing wheat wetting, then adds wheat wetting using spray damping method
The ozone saturation water of wheat weight 0.5～1.0% afterwards, then places 1～1.5h and delivers to follow-up grinding flour system.This technique profit
With saturation Ozone Water, Semen Tritici aestivi is carried out secondary quenched, can effectively kill the various antibacterials growing in once quenched wheat wetting, make
In the flour that post-production is obtained, bacterial content is low, long shelf-life, Flour colour brilliant white, and human body is had no toxic side effect.On
State disclosed patent all using secondary quenched, wheat wetting method, using low temperature or ozone is antibacterial to wheat seed surface, sterilization,
After there is water, the water suction of wheat wetting process wheat seed is sprouted, and Repiration is strengthened, and consumes Nutritional Components of Endosperm and (includes flour and sugar
Deng) and then reduce flour extraction, increase theoretical flour yield and actual flour extraction gap.
Wheat seed water suction during patent disclosed above wheat wetting after water is sprouted, and Repiration is strengthened, and consumes endosperm
Nutritional labeling (include flour and sugar etc.) and then reduce flour extraction, concurrently there are that tempering time is long, and the oxidation of flour processing process is tight
Weight, the defect such as whiteness is low, colourity is high.
To sum up, explore one kind no seed respiration consumption, be difficult bacteria infection, wheat bran percentage of damage is low, flour extraction is high, profit
The echelon wheat wetting technique that the wheat time is short, foodsafety is strong is necessary.
Content of the invention
Technical problem solved by the invention is the defect overcoming existing quenched wheat wetting technique, provides one kind no seed breathing
The echelon wheat wetting that effect consumes, is difficult bacteria infection, wheat bran percentage of damage is low, flour extraction is high, tempering time is short, foodsafety is strong
Technique.
In order to achieve the above object, the present invention employs the following technical solutions：
A kind of echelon wheat wetting technique, comprises the steps：
1) wheat seed is cleared up, remove the impurity in wheat seed；
2) wheat seed through roguing put equipped with soaking in the ultrasonic washing unit of 0.2-0.4% sodium bicarbonate solution, clear
Wash, rinse, drain, carry out a wheat wetting 2-5min so that wheat seed moisture improves 0.4-0.8%；
3) wheat seed after a wheat wetting freezes 20-40min in -12--18 DEG C first, and control thickness of feed layer is 3-
5cm, immediately after in temperature 80-100 DEG C microwave treatment 3-5min；
4) to step 3) to add containing mass percent concentration in the wheat seed of microwave treatment be the antioxidation of 0.2-0.4%
The aqueous solution of the Semen Tritici aestivi lyophilized powder of agent and 0.1-0.3% is quenched, water, secondary wheat wetting 4-6h；Wheat seed moisture is made to continue
Continuous raising 1-1.2%；
5) wheat seed after secondary wheat wetting freezes 60-90min in -12--18 DEG C first, and control thickness of feed layer is 3-
5cm, immediately after in temperature 60-80 DEG C microwave treatment 8-10min；
6) to step 5) to add containing mass percent concentration in the wheat seed of microwave treatment be the antioxidation of 0.8-1.2%
The aqueous solution of the Semen Tritici aestivi lyophilized powder of agent and 0.2-0.4% is quenched, water, and three wheat wetting 4-6h make wheat seed moisture reach
It is ground powder processed to 14-17.5%.
Further, step 1) described wheat seed moisture be 10-11%；
Further, step 1) described cleaning is using screening, magnetic separation, removes stone, thresh wheat, selecting crude drugs with winnower, brush wheat, wash wheat technique；
Further, step 2) described ultrasound condition is：Power 800-1000W, frequency 20-40KHz；
Further, step 3) described microwave power be 0.75-3kW, frequency be 2450MHz；
Further, step 4), step 6) described Semen Tritici aestivi lyophilized powder preparation method, comprise the steps：By Semen Tritici aestivi seed
Grain sabot, processes 4-6min in electric field intensity 1-3kV/cm high-pressure electrostatic；Then the salicylic acid solution for 6-10mg/L in concentration
Middle soaking at room temperature 20-40min, simultaneously in electric field intensity 2-6kV/cm, burst length 50-100 μ s, pulse frequency 100-150Hz
Under the conditions of carry out high voltage pulse electric field processing；Rinse, drain, stand 18-24h in 3-5 DEG C, then successively in 1-3 DEG C of cold preservation 2-
4d, -3--5 DEG C of freezing 1-3d, -15--18 DEG C of freezing 10-15h, are immediately placed at outdoor natural light and shine 6-8h, lyophilizing, superfine powder
Broken, cross 1000-1200 mesh sieve and obtain final product Semen Tritici aestivi lyophilized powder；
Further, step 4), step 6) described antioxidant preparation method, comprise the steps：After taking 1 ring activation
Saccharomyces cerevisiae tlj2016 slant strains, be seeded to and cultivate equipped with the 500mL triangular flask of 100mL seed culture medium, 28～
30 DEG C, cultivate 25～30h under the conditions of shaking speed 150～200r/min, obtain primary seed solution；By primary seed solution press 5～
The inoculum concentration of 10% (v/v), is seeded to and carries out fermentation culture equipped with the 500mL triangular flask of 100mL fermentation medium, during fermentation
Between 25～30h, 28～30 DEG C of temperature, shaking speed 150～200r/min, obtain secondary seed solution；By secondary seed solution with 5～
10% (v/v) inoculum concentration is linked into the 5L fermentation tank ferment at constant temperature of dress 3L fermentation medium, 28～30 DEG C of temperature, and ventilation 4～
6L/min, rotating speed 150～200r/min, fermentation full adjustment fermentation liquid pH value is 6.0～6.5, when fermentation is to 25～30h,
Add L-Cysteine so that the addition of every liter of fermentation liquid 25～30mmol is disposable in fermentation liquid, continue fermentation 20-30h and obtain
To final fermentation liquid；Final fermentation liquid centrifugation, supernatant 1000-1200 mesh sieve net filtration, concentrate, lyophilizing obtains final product antioxidant；
In described final fermentation liquid, GSH final concentration reaches 3308mg/L；
The quality of described seed culture medium consists of：(NH4)2SO46g/L, glucose 35g/L, K2HPO4·3H2O 3g/
L, KH2PO40.5g/L, yeast powder 11g/L, MnSO40.1g/L, KCL 0.1g/L, FeSO40.1g/L, MgSO4·7H2O
0.1g/L, balance of water, pH 6.0；
The quality of described fermentation medium consists of：(NH4)2SO410g/L, molasses 150g/L, K2HPO4·3H2O 8g/
L, KH2PO40.5g/L, yeast powder 5g/L, Semen Maydis pulp 10g/L, MnSO40.1g/L, KCL 0.1g/L, FeSO40.1g/L,
MgSO4·7H2O 0.1g/L, balance of water, pH 6.0.
Described saccharomyces cerevisiae is specially saccharomyces cerevisiae tlj2016, and it is micro- that this bacterial strain was preserved in China on July 15th, 2016
Biological inoculum preservation administration committee common micro-organisms center, deposit number is CGMCC No.12789, preservation address：Beijing
Chaoyang District North Star West Road 1 institute 3, Institute of Microorganism, Academia Sinica, postcode 100101；
Described saccharomyces cerevisiae tlj2016 has following characteristic：1) 300g/L is reached to the tolerance of glucose, beneficial to it
GSH is produced under the conditions of high concentration glucose；2) produce GSH final concentration in 5L fermentation cylinder for fermentation and reach 3308mg/L；3) resistance to
By the ability extra-heavy of L-Cysteine, remain to slowly grow under the effect of 5mmol/L L-Cysteine, in 40mmol/L L- half
Remain under cystine effect keep GSH to synthesize in a large number；4) salt resistance ability reaches 18%, is conducive to extending its application.
Through above-mentioned technique wheat wetting, flour flour extraction is 78.5-79.5%.
Beneficial effect：
Echelon wheat wetting technique of the present invention, ultrasonic, microwave, freezing and feature wheat wetting solution is combined, in three times to little
Wheat seed implements echelon wheat wetting, improves wheat bran and separates with Fructus Hordei Germinatus, increased wheat seed epidermis, plants skin, plumule, endosperm etc.
Evacuation degree between structure and macro-nutrients and penetrating power, accelerate moisture penetration speed, shorten total wheat wetting work
The skill time is 78.5-79.5% to 6-12h, flour flour extraction, improves non-oxidizability and the nutritive value of flour, after reducing
The technique consumption such as continuous pulverizing, reduces production cost, is that Semen Tritici aestivi wheat wetting technique has sought a new road.Through wheat wetting of the present invention
The wheat flour of technique preparation shows through quality index detection test：1) main physical and chemical index：Compared with Commercial wheat flour, this
Bright tempering time is short, shortens 58.3%；The flour amount to obtain of preparation is big, and flour content improves, yield is big, and flour extraction improves 5%；
Impurity is few, and content of ashes reduces by 66.7%；Acid value is low, and gluten content is high, improves 26%；Acid number is low, reduces by 85.7%；Protein content
Height, improves 18.5%；No germination, flour enzymatic activity are low, and the landing time is long, improve 90.5%；Wheat bran percentage of damage is low, and bran star is few,
Whiteness is high, improves 15.4%；Dough is functional, and stabilization time is long, improves 60%；Quality index is related excellent considerably beyond country
, although commercially available prod is qualified, there is certain hidden danger of quality, such as in the quality standard of level flour：Oxidized can produce oxygen
Change taste, acid number is too high, is difficult to eat, tempering time is long, flour extraction is low to lead to production cost to raise.Particularly content of ashes, fall
Time, tempering time, flour extraction, the acid number grade of falling is excellent, drastically increases product quality mouthfeel, extends guaranteeing the quality of product
Phase, effect is significant, there is preferably advanced and practicality.2) Major health index：Compared with Commercial wheat flour, the present invention
The Semen Tritici aestivi flour of wheat wetting technique preparation, using technical finesse materials of wheat such as ultrasonic cleaning, microwave, high-pressure pulse electrics, does not only have
Imitate has killed the microorganisms such as worm's ovum, and effectively reduces content of beary metal and persticide residue, substantially increases product
Foodsafety, extends the shelf-life of product, although commercially available prod is qualified, there is food safety hidden danger, is eaten for a long time, meeting
Cause the accumulation injury to human body.Oxidation resistance test shows：The Semen Tritici aestivi flour of wheat wetting technique preparation of the present invention is in not equality of temperature
The lower induction time of degree is 2-3 times of Commercial wheat flour, and its oxidation stability is stronger, improve the product quality of flour with greatly
Extend greatly the shelf-life of product.Embodiment 4-8 between concrete test effect, particular technique principle is as follows：
1) wheat seed after cleaning, roguing is soaked initially with supersonic cleaning machine, cleans wheat wetting, not only killed little
The microorganisms such as the worm's ovum on wheat seed surface, and eliminate pesticide residues and heavy metal ion pollution, improve the food of wheat flour
Product safety, passes through supersound process simultaneously, improves permeability and the penetration of Testa Tritici and Fructus Hordei Germinatus, contracting in conjunction with alkalescence cleanout fluid
A short tempering time；The rapid osmotic of alkalescence soak had both improve the moisture of wheat seed, after promoting again
The microbulking effect that continuous microwave heating produces, accelerates the stripping of wheat bran and Fructus Hordei Germinatus, improves the flour extraction of flour.
2) replaced with microwave treatment by freezing twice, not only killed the micro- life of physiologically active and surface of wheat seed
Thing, suppresses and has prevented Repiration after imbibition for the wheat seed, eliminates wheat germ nutritive material (inclusion flour)
Respiration consumption and sprout damage, improve the flour extraction of flour；And by the formation of refrigerating process tiny ice crystal body and quick,
Acutely dissolve, to wheat seed peel, outwardly and inwardly structure appropriateness is stabbed and expanded, increase to plant skin, plumule, embryo, endosperm etc.
The gap that organizational structure and macromole combine, reduces adhesion, is easy to wheat bran and separates, reduce pulverizing and screening intensity, carry
High flour flour extraction, has also killed the activity of the enzyme such as polyphenol oxidase, Digestive Enzyme in embryo and plumule simultaneously, has prevented coloring matter
Dissolution, reduces the acid value of flour.
3) water, wheat wetting using the feature aqueous solution with non-oxidizability and frost resistance, wheat wetting mistake can be consumed further
Journey oxygen, suppresses microbial growth, prevents the oxidation of phenol sulfonate precursor and fat in wheat wetting process wheat bran, reduces colourity and acid
Value, improves Flour whiteness and reduces flour speckle number, improve follow-up pulverizing, packaging and storage high temperature and oxidation, improve
The non-oxidizability of flour, and then improve the quality of flour；Slow down the speed of wheat wetting refrigerating process ice crystal formation simultaneously, real
Existing, slowly appropriateness ice crystal stabs effect, decreases the freezing loss of Semen Tritici aestivi nutrient substance, improves the nutriture value of flour
Value.
4) the nanoscale Semen Tritici aestivi lyophilized powder of present invention preparation will contain the wheat seed enriching freeze proof substrate through high-pressure electrostatic
Process, high-pressure pulse electric auxiliary Induced by Salicylic Acid, low temperature segmentation Stress treatment and natural lighting organically combine so that containing in itself
Under the stress and induction of outer boundary environment, freeze proof matrix components have obtained the most comprehensive, the abundantest the active seed having freeze proof substrate
Synthesis and accumulation, obtain the homology antifreeze proteins with wheat protein with same materials composition, structure and physico-chemical property,
Semen Tritici aestivi lyophilized powder is added, its granule is little, uniformly, speed is fast, not only shortens tempering time, and slow down for infiltration in wheat wetting liquid
The speed that wheat wetting refrigerating process ice crystal is formed, realizes, slowly appropriate ice crystal stabs effect, decreases Semen Tritici aestivi nutrient substance
Freezing loss, improve the nutritive value of flour.
5) the nanoscale antioxidant of present invention preparation, with high sugar fermentation medium as fermentation substrate, adds feature wine brewing
Yeast ferments, and can obtain a large amount of reductive glutathiones, its science be compounded and water, wheat wetting in wheat wetting aqueous solution, its granule is little,
Uniformly, speed is fast, not only shortens tempering time, and can consume wheat wetting process oxygen further for infiltration, and suppression microorganism is grown
Raw, improve follow-up pulverizing, packaging and storage high temperature and oxidation, improve the non-oxidizability of flour, and then improve flour
Quality.
It should be noted that the knot that the solution have the advantages that a processing step and parameter are mutually collaborative, interact
Really, the superposition of not simple technique, the effect of the combination generation of each technique is considerably beyond each single process function and effect
The superposition of fruit, has preferably advanced and practicality.
Specific embodiment
Describe the present invention below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, and the unrestricted present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
On the premise of invention spirit and scope, the material component in these embodiments and consumption are carried out various changes or are changed
Belong to protection scope of the present invention.
Embodiment 1
A kind of echelon wheat wetting technique, comprises the steps：
1) wheat seed is cleared up, remove the impurity in wheat seed；
2) wheat seed through roguing is put equipped with soaking in the ultrasonic washing unit of 0.3% sodium bicarbonate solution, cleaning, and floats
Wash, drain, carry out a wheat wetting 4min so that wheat seed moisture improves 0.6%；
3) wheat seed after a wheat wetting freezes 30min in -15 DEG C first, and control thickness of feed layer is 4cm, immediately after
In 90 DEG C of microwave treatment 4min of temperature；
4) to step 3) add in the wheat seed of microwave treatment containing mass percent concentration be 0.3% antioxidant with
The aqueous solution of 0.2% Semen Tritici aestivi lyophilized powder is quenched, water, secondary wheat wetting 5h；Wheat seed moisture is made to continue to improve
1.1%；
5) wheat seed after secondary wheat wetting freezes 75min in -15 DEG C first, and control thickness of feed layer is 4cm, immediately after
In temperature 70 C microwave treatment 9min；
6) to step 5) add in the wheat seed of microwave treatment containing mass percent concentration be 1% antioxidant with
The aqueous solution of 0.3% Semen Tritici aestivi lyophilized powder is quenched, water, three wheat wetting 5h, makes wheat seed moisture reach 15.5% and enters
Row grinding flour.
Step 1) described wheat seed moisture be 10.5%；
Step 1) described cleaning is using screening, magnetic separation, removes stone, thresh wheat, selecting crude drugs with winnower, brush wheat, wash wheat technique；
Step 2) described ultrasound condition is：Power 900W, frequency 30KHz；
Step 3) described microwave power be 1.5kW, frequency be 2450MHz；
Step 4), step 6) described Semen Tritici aestivi lyophilized powder preparation method, comprise the steps：By wheat seed sabot, in
Electric field intensity 2kV/cm high-pressure electrostatic processes 5min；Then soaking at room temperature 30min in concentration is for the salicylic acid solution of 80mg/L,
Simultaneously in electric field intensity 4kV/cm, burst length 70 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 120Hz；Drift
Wash, drain, stand 21h in 4 DEG C, then successively in 2 DEG C of cold preservation 3d, -4 DEG C of freezing 2d, -16 DEG C of freezing 125h, be immediately placed at room
Outer natural lighting 7h, lyophilizing, micronizing, cross 1100 mesh sieves and obtain final product Semen Tritici aestivi lyophilized powder；
Step 4), step 6) described antioxidant preparation method, comprise the steps：Take the wine brewing ferment after 1 ring activation
Female tlj2016 slant strains, are seeded to and cultivate equipped with the 500mL triangular flask of 100mL seed culture medium, 29 DEG C, shaking table turns
Cultivate 27h under the conditions of fast 180r/min, obtain primary seed solution；Primary seed solution is pressed the inoculum concentration of 8% (v/v), be seeded to
Equipped with carrying out fermentation culture, fermentation time 28h, 29 DEG C of temperature, shaking speed in the 500mL triangular flask of 100mL fermentation medium
180r/min, obtains secondary seed solution；Secondary seed solution is linked into the 5L of dress 3L fermentation medium with 8% (v/v) inoculum concentration
Fermentation tank ferment at constant temperature, 29 DEG C of temperature, ventilation 5L/min, rotating speed 180r/min, fermentation full adjustment fermentation liquid pH value be
6.2, when fermentation is to 28h, adds L-Cysteine so that the addition of every liter of fermentation liquid 27mmol is disposable in fermentation liquid, continue
Supervention ferment 25h obtains final fermentation liquid；Final fermentation liquid centrifugation, supernatant 1100 mesh sieve net filtration, concentrate, lyophilizing obtains final product antioxygen
Agent.
Through above-mentioned technique wheat wetting, flour flour extraction is 79.5%.
Embodiment 2
A kind of echelon wheat wetting technique, comprises the steps：
1) wheat seed is cleared up, remove the impurity in wheat seed；
2) wheat seed through roguing is put equipped with soaking in the ultrasonic washing unit of 0.2% sodium bicarbonate solution, cleaning, and floats
Wash, drain, carry out a wheat wetting 2min so that wheat seed moisture improves 0.4%；
3) wheat seed after a wheat wetting freezes 20min in -12 DEG C first, and control thickness of feed layer is 3cm, immediately after
In 80 DEG C of microwave treatment 3min of temperature；
4) to step 3) add in the wheat seed of microwave treatment containing mass percent concentration be 0.2% antioxidant with
The aqueous solution of 0.1% Semen Tritici aestivi lyophilized powder is quenched, water, secondary wheat wetting 4h；Wheat seed moisture is made to continue raising 1%；
5) wheat seed after secondary wheat wetting freezes 60min in -12 DEG C first, and control thickness of feed layer is 3cm, immediately after
In temperature 60 C microwave treatment 8min；
6) to step 5) add in the wheat seed of microwave treatment containing mass percent concentration be 0.8% antioxidant with
The aqueous solution of 0.2% Semen Tritici aestivi lyophilized powder is quenched, water, three wheat wetting 4h, makes wheat seed moisture reach 14% and carries out
Grinding flour.
Step 1) described wheat seed moisture be 10%；
Step 1) described cleaning is using screening, magnetic separation, removes stone, thresh wheat, selecting crude drugs with winnower, brush wheat, wash wheat technique；
Step 2) described ultrasound condition is：Power 800W, frequency 20KHz；
Step 3) described microwave power be 0.75kW, frequency be 2450MHz；
Step 4), step 6) described Semen Tritici aestivi lyophilized powder preparation method, comprise the steps：By wheat seed sabot, in
Electric field intensity 1kV/cm high-pressure electrostatic processes 4min；Then soaking at room temperature 20min in concentration is for the salicylic acid solution of 6mg/L,
Simultaneously in electric field intensity 2kV/cm, burst length 50 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 100Hz；Drift
Wash, drain, stand 18h in 3 DEG C, then successively in 1 DEG C of cold preservation 2d, -3 DEG C of freezing 1d, -15 DEG C of freezing 10h, be immediately placed at outdoor
Natural lighting 6h, lyophilizing, micronizing, cross 1000 mesh sieves and obtain final product Semen Tritici aestivi lyophilized powder；
Step 4), step 6) described antioxidant preparation method, comprise the steps：Comprise the steps：1 ring is taken to live
Saccharomyces cerevisiae tlj2016 slant strains after change, are seeded to and cultivate equipped with the 500mL triangular flask of 100mL seed culture medium,
28 DEG C, cultivate 25h under the conditions of shaking speed 150r/min, obtain primary seed solution；By primary seed solution connecing by 5% (v/v)
Kind of amount, is seeded to equipped with carrying out fermentation culture, fermentation time 25h, temperature 28 in the 500mL triangular flask of 100mL fermentation medium
DEG C, shaking speed 150r/min, obtain secondary seed solution；Secondary seed solution is linked into dress 3L fermentation with 5% (v/v) inoculum concentration
The 5L fermentation tank ferment at constant temperature of culture medium, 28 DEG C of temperature, ventilation 4L/min, rotating speed 150r/min, fermentation full adjustment fermentation
Liquid pH value is 6.0, when fermentation is to 25h, adds L- half so that the addition of every liter of fermentation liquid 25mmol is disposable in fermentation liquid
Cystine, continues fermentation 20h and obtains final fermentation liquid；Final fermentation liquid centrifugation, supernatant 1000 mesh sieve net filtration, concentrate, freeze
Dry obtain final product antioxidant.
Through above-mentioned technique wheat wetting, flour flour extraction is 78.5%.
Embodiment 3
A kind of echelon wheat wetting technique, comprises the steps：
1) wheat seed is cleared up, remove the impurity in wheat seed；
2) wheat seed through roguing is put equipped with soaking in the ultrasonic washing unit of 0.4% sodium bicarbonate solution, cleaning, and floats
Wash, drain, carry out a wheat wetting 5min so that wheat seed moisture improves 0.8%；
3) wheat seed after a wheat wetting freezes 40min in -18 DEG C first, and control thickness of feed layer is 5cm, immediately after
In 100 DEG C of microwave treatment 5min of temperature；
4) to step 3) add in the wheat seed of microwave treatment containing mass percent concentration be 0.4% antioxidant with
The aqueous solution of 0.3% Semen Tritici aestivi lyophilized powder is quenched, water, secondary wheat wetting 6h；Wheat seed moisture is made to continue to improve
1.2%；
5) wheat seed after secondary wheat wetting freezes 90min in -18 DEG C first, and control thickness of feed layer is 5cm, immediately after
In 80 DEG C of microwave treatment 10min of temperature；
6) to step 5) add in the wheat seed of microwave treatment containing mass percent concentration be 1.2% antioxidant with
The aqueous solution of 0.4% Semen Tritici aestivi lyophilized powder is quenched, water, three wheat wetting 6h, makes wheat seed moisture reach 17.5% and enters
Row grinding flour.
Step 1) described wheat seed moisture be 11%；
Step 1) described cleaning is using screening, magnetic separation, removes stone, thresh wheat, selecting crude drugs with winnower, brush wheat, wash wheat technique；
Step 2) described ultrasound condition is：Power 1000W, frequency 40KHz；
Step 3) described microwave power be 3kW, frequency be 2450MHz；
Step 4), step 6) described Semen Tritici aestivi lyophilized powder preparation method, comprise the steps：By wheat seed sabot, in
Electric field intensity 3kV/cm high-pressure electrostatic processes 6min；Then soaking at room temperature 40min in concentration is for the salicylic acid solution of 10mg/L,
Simultaneously in electric field intensity 6kV/cm, burst length 100 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 150Hz；Drift
Wash, drain, stand 24h in 5 DEG C, then successively in 3 DEG C of cold preservation 4d, -5 DEG C of freezing 3d, -18 DEG C of freezing 15h, be immediately placed at outdoor
Natural lighting 8h, lyophilizing, micronizing, cross 1200 mesh sieves and obtain final product Semen Tritici aestivi lyophilized powder；
Step 4), step 6) described antioxidant preparation method, comprise the steps：Comprise the steps：1 ring is taken to live
Saccharomyces cerevisiae tlj2016 slant strains after change, are seeded to and cultivate equipped with the 500mL triangular flask of 100mL seed culture medium,
30 DEG C, cultivate 30h under the conditions of shaking speed 200r/min, obtain primary seed solution；By primary seed solution connecing by 10% (v/v)
Kind of amount, is seeded to equipped with carrying out fermentation culture, fermentation time 30h, temperature 30 in the 500mL triangular flask of 100mL fermentation medium
DEG C, shaking speed 200r/min, obtain secondary seed solution；Secondary seed solution is linked into dress 3L with 10% (v/v) inoculum concentration send out
The 5L fermentation tank ferment at constant temperature of ferment culture medium, 30 DEG C of temperature, ventilation 6L/min, rotating speed 200r/min, fermentation full adjustment is sent out
Zymotic fluid pH value is 6.5, when fermentation is to 30h, adds L- so that the addition of every liter of fermentation liquid 30mmol is disposable in fermentation liquid
Cysteine, continues fermentation 30h and obtains final fermentation liquid；Final fermentation liquid centrifugation, supernatant 1200 mesh sieve net filtration, concentrate,
Lyophilizing obtains final product antioxidant.
Through above-mentioned technique wheat wetting, flour flour extraction is 79%.
The quality index detection of the Semen Tritici aestivi flour of embodiment 4 wheat wetting technique of the present invention preparation
With Semen Tritici aestivi flour (medium strength flour) and the commercially available identical flouring technology of the preparation of the embodiment of the present invention 1 wheat wetting technique, same
Date of manufacture, the Semen Tritici aestivi flour (medium strength flour) of same kind raw material respectively as test group and matched group, according to《GB 1355-
2006 wheat flours》And relevant criterion detects its quality index, result such as table 1,2
Table 1 Semen Tritici aestivi flour main physical and chemical quality indexes testing result
| Project | Moisture | Ash | Gluten content | Acid number | Protein | Stabilization time | Landing time | Whiteness | Tempering time | Flour extraction |
| Test group | 8.88% | 0.21% | 38.6% | 4 | 12.8% | 8min | 362S | 90% | 10h | 79.5% |
| Matched group | 10.1% | 0.63% | 30.4% | 28 | 10.8% | 5min | 190S | 78% | 24h | 75.5% |
| Difference | - 12.1% | - 66.7% | 26.7% | - 85.7% | 18.5% | 60% | 90.5% | 15.4% | - 58.3% | 5% |
Above result of the test shows：Compared with Commercial wheat flour, tempering time of the present invention is short, shortens 58.3%；Preparation
Flour amount to obtain big, flour content improves, yield is big, and flour extraction improves 5%；Impurity is few, and content of ashes reduces by 66.7%；Acid
Valency is low, and gluten content is high, improves 26%；Acid number is low, reduces by 85.7%；Protein content is high, improves 18.5%；No germination, flour enzyme
Activity is low, and the landing time is long, improves 90.5%；Wheat bran percentage of damage is low, and bran star is few, and whiteness is high, improves 15.4%；Dough performance is good
Good, stabilization time is long, improves 60%；Quality index is considerably beyond the quality standard of country's correlation top grade flour, though commercially available prod
So qualified, but there is certain hidden danger of quality, such as：Oxidized can produce activated flavour, acid number is too high, is difficult to eat, wheat wetting
Time is long, and flour extraction is low to lead to production cost to raise.Particularly content of ashes, landing time, tempering time, flour extraction, acid number
Grade is excellent, drastically increases product quality mouthfeel, extends the shelf-life of product, effect is significant, has preferably advanced
Property and practicality.
Table 2 Semen Tritici aestivi flour Major health quality index testing result
| Project | Test group | Matched group |
| Gamma Hexaochlorocyclohexane (mg/kg) | Do not detect | 0.004 |
| DDT(mg/kg) | Do not detect | 0.005 |
| Arsenic (in terms of As) (mg/kg) | Do not detect | 0.006 |
| Lead (in terms of Pb) (mg/kg) | Do not detect | 0.003 |
| Hydrargyrum (in terms of Hg) (mg/kg) | Do not detect | Do not detect |
| AFB1 (μ g/kg) | Do not detect | Do not detect |
| Escherichia coli/(MPN/100g) | Do not detect | Do not detect |
| Mycete/(CFU/g) | Do not detect | 18 |
Result above shows：Compared with Commercial wheat flour, the Semen Tritici aestivi flour of wheat wetting technique preparation of the present invention is using ultrasonic
The technical finesse materials of wheat such as cleaning, microwave, high-pressure pulse electric, has not only effectively killed the microorganisms such as worm's ovum, Er Qieyou
Effect reduces content of beary metal and persticide residue, substantially increases the foodsafety of product, extends the shelf-life of product,
Although commercially available prod is qualified, there is food safety hidden danger, be eaten for a long time, can cause to human body accumulation injury.
It should be noted that：The Semen Tritici aestivi flour of embodiment of the present invention 2-3 wheat wetting technique preparation equally has above-mentioned test effect
Really, between each embodiment and little with above-mentioned test effect diversity.
The oxidation resistance test of the Semen Tritici aestivi flour of embodiment 5 wheat wetting technique of the present invention preparation
With the Semen Tritici aestivi flour of the embodiment of the present invention 1 wheat wetting technique preparation and commercially available identical wheat wetting technique, same date of manufacture
Semen Tritici aestivi flour be sample, detection Semen Tritici aestivi flour oxidation stability, testing result such as table 3.Detection method：Using
743Rancim at Oxidation of Fat and Oils stabilometer, measures the induction period when 110,120,130 DEG C for 2 kinds of Semen Tritici aestivi flour respectively
(induction period).Condition determination：Amount of samples (3.0 ± 0.01) g；Air mass flow 2.0L/h；Add in measuring cell
Enter 60mL distilled water；Reach design temperature to start to measure.
Table 3：Semen Tritici aestivi flour induction period testing result (OSI/h) at different temperatures
| Project | 110℃ | 120℃ | 130℃ |
| The present invention | 33.21 | 18.28 | 10.65 |
| Commercially available | 13.62 | 6.51 | 3.01 |
Result above shows：The Semen Tritici aestivi flour of wheat wetting technique preparation of the present invention induction time at different temperatures is commercially available
2-3 times of Semen Tritici aestivi flour, its oxidation stability is stronger, improves the product quality of flour and substantially prolongs guaranteeing the quality of product
Phase.
It should be noted that：On the Semen Tritici aestivi flour of embodiment of the present invention 2-3 Semen Tritici aestivi flour wheat wetting technique preparation equally has
State test effect, little with above-mentioned test effect diversity between each embodiment.
GSH capacity experimental is produced in saccharomyces cerevisiae tlj2016 fermentation under the conditions of the high sugar of embodiment 6
(1) shake-flask culture
Take tlj2016 slant strains one ring, access equipped with 150rpm in the 250mL shaking flask of 30mL Shake flask medium, 30 DEG C
Culture 30h obtains seed liquor；
Described Shake flask medium quality consists of：(NH4)2SO46g/L, glucose 35g/L, K2HPO4·3H2O 3g/L,
KH2PO40.5g/L, yeast powder 11g/L, MnSO40.1g/L, KCL 0.1g/L, FeSO40.1g/L, MgSO4·7H2O
0.1g/L, balance of water, pH 6.0；
(2) 5L fermentor cultivation
Seed liquor is pressed 10% inoculum concentration, accesses in the fermentation tank equipped with 3L fermentation medium, 30 DEG C, ventilation 6L/
Min, tank pressure 0.03MPa, 500rpm, carry out fermentation culture under the conditions of permanent pH6.0, when fermenting to 30h, disposably add final concentration
L-Cysteine for 25mmol/L, total fermentation time is 50h；
Described fermentation medium quality consists of：(NH4)2SO410g/L, glucose 100g/L, K2HPO4·3H2O 8g/
L, KH2PO40.5g/L, yeast powder 11g/L, MnSO40.1g/L, KCL 0.1g/L, FeSO40.1g/L, MgSO4·7H2O
0.1g/L, balance of water, pH6.0；
After fermentation ends, the content measuring GSH in fermentation liquid is 3308mg/L.
Embodiment 7 saccharomyces cerevisiae tlj2016L- cysteine tolerance is tested
By starting strain and each ring of tlj2016 slant strains, it is respectively connected to the 250mL equipped with 30mL Shake flask medium
150rpm in shaking flask, 30 DEG C of cultures are cultivated, and when culture is to 12h, add the L- half Guang ammonia of different final concentrations in shaking flask
Acid, is further cultured for 10h, measures dry cell weight, result table 4,5；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 20, K2HPO4·3H2O 3、KH2PO40.5th, yeast powder 11,
MnSO40.1、KCL 0.1、FeSO40.1、MgSO4·7H2O 0.1, pH6.0；
Table 4：Starting strain L-Cysteine tolerance
| L-Cysteine concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
| Starting strain dry weight g/L | 22.6 | 15.7 | 10.2 | 4.3 | 2.2 | 0.8 |
| GSH concentration (mg/L) | 35.6 | 46.7 | 43.2 | 40.7 | 37.9 | 25.3 |
Table 5 tlj2016L- cysteine tolerance
| L-Cysteine concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
| Tlj2016 dry weight g/L | 25.7 | 28.5 | 23.6 | 21.2 | 20.6 | 18.7 |
| GSH concentration (mg/L) | 73.2 | 98.3 | 113.5 | 121.7 | 127.5 | 135.8 |
Can be seen that for starting strain from the result of table 4,5, in culture medium, add L-Cysteine, cell stops life
Long, and start self-dissolving, lead to GSH rate of increase to reduce with the rising of L-Cysteine concentration；And low concentration L- half Guang ammonia
Under acid, tlj2016 still is able to slowly grow, and with the raising of L-Cysteine concentration, the dry cell weight of tlj2016 bacterial strain is slow
Decline, and GSH concentration sustainable growth, this result is beneficial in GSH production process pass through to add precusor amino acids-L- half Guang
Propylhomoserin proposes the production promoting GSH.
Embodiment 8 saccharomyces cerevisiae tlj2016 salt resistance ability is tested
Take tlj2016 bacterium solution 1mL inoculate strain in containing different NaCl concentration (concentration gradients be 0%, 2%, 5%,
10%th, 15%, 18%) 10mL YPD fluid medium (pH=6.5), is placed in and cultivates 24h respectively at 30 DEG C, and each processes 3
Individual repetition.Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilution factor solution, take 0.1ml diluent solid in YPD
Be coated with body flat board, be inverted in 30 DEG C of biochemical cultivation cases culture 36 hours (each dilution factor do 3 parallel) record calculate flat
Bacterium number number on plate.The results are shown in Table 6 it is known that the resistance to salinity of this bacterium is 18%, illustrate that tlj2016 not only can be in conventional ring
Survive in border, under high salt conditions, still there is vigor, can be applicable to consume sugar in the high salt food processing process such as soy sauce, curing food
Produce Glutathione.
Table 6 salt resistance ability detection (× 107cfu/ml)
Claims (10)
1. a kind of echelon wheat wetting technique is it is characterised in that comprise the steps：
1) wheat seed is cleared up, remove the impurity in wheat seed；
2) wheat seed through roguing is put equipped with soaking in the ultrasonic washing unit of 0.2-0.4% sodium bicarbonate solution, cleaning, and floats
Wash, drain, carry out a wheat wetting 2-5min so that wheat seed moisture improves 0.4-0.8%；
3) wheat seed after a wheat wetting freezes 20-40min in -12--18 DEG C first, and control thickness of feed layer is 3-5cm, so
Afterwards immediately in temperature 80-100 DEG C microwave treatment 3-5min；
4) to step 3) add in the wheat seed of microwave treatment containing mass percent concentration be 0.2-0.4% antioxidant and
The aqueous solution of the Semen Tritici aestivi lyophilized powder of 0.1-0.3% is quenched, water, secondary wheat wetting 4-6h；Wheat seed moisture is made to continue to carry
High 1-1.2%；
5) wheat seed after secondary wheat wetting freezes 60-90min in -12--18 DEG C first, and control thickness of feed layer is 3-5cm, so
Afterwards immediately in temperature 60-80 DEG C microwave treatment 8-10min；
6) to step 5) add in the wheat seed of microwave treatment containing mass percent concentration be 0.8-1.2% antioxidant and
The aqueous solution of the Semen Tritici aestivi lyophilized powder of 0.2-0.4% is quenched, water, and three wheat wetting 4-6h make wheat seed moisture reach 14-
17.5% is ground powder processed.
2. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 1) described cleaning be using screening, magnetic separation,
Remove stone, thresh wheat, selecting crude drugs with winnower, brush wheat, wash wheat technique.
3. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 2) described ultrasound condition is：Power 800-
1000W, frequency 20-40KHz.
4. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 3) described microwave power is 0.75-3kW,
Frequency is 2450MHz.
5. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 4), step 6) described Semen Tritici aestivi lyophilized powder
Preparation method, comprises the steps：By wheat seed sabot, process 4-6min in electric field intensity 1-3kV/cm high-pressure electrostatic；Connect
Soaking at room temperature 20-40min in concentration is for the salicylic acid solution of 6-10mg/L, simultaneously in electric field intensity 2-6kV/cm, pulse
Time 50-100 μ s, carries out high voltage pulse electric field processing under the conditions of pulse frequency 100-150Hz；Rinse, drain, quiet in 3-5 DEG C
Put 18-24h, then successively in 1-3 DEG C of cold preservation 2-4d, -3--5 DEG C of freezing 1-3d, -15--18 DEG C of freezing 10-15h, be immediately placed at
Outdoor natural light shines 6-8h, lyophilizing, micronizing, crosses 1000-1200 mesh sieve and obtains final product Semen Tritici aestivi lyophilized powder.
6. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 4), step 6) described antioxidant system
Preparation Method, comprises the steps：Take the saccharomyces cerevisiae tlj2016 slant strains after 1 ring activation, be seeded to equipped with 100mL seed
Cultivate in the 500mL triangular flask of culture medium, under the conditions of 28～30 DEG C, shaking speed 150～200r/min, cultivate 25～30h,
Obtain primary seed solution；Primary seed solution is pressed the inoculum concentration of 5～10% (v/v), be seeded to equipped with 100mL fermentation medium
Carry out fermentation culture in 500mL triangular flask, fermentation time 25～30h, 28～30 DEG C of temperature, shaking speed 150～200r/min,
Obtain secondary seed solution；Secondary seed solution is linked into the 5L fermentation tank of dress 3L fermentation medium with 5～10% (v/v) inoculum concentration
Ferment at constant temperature, 28～30 DEG C of temperature, ventilation 4～6L/min, rotating speed 150～200r/min, ferment full adjustment fermentation liquid pH
It is worth for 6.0～6.5, when fermentation is to 25～30h, disposable in fermentation liquid with the addition of every liter of fermentation liquid 25～30mmol
Add L-Cysteine, continue fermentation 20-30h and obtain final fermentation liquid；Final fermentation liquid centrifugation, supernatant 1000-1200 mesh
Screen filtration, concentrates, lyophilizing obtains final product antioxidant.
7. echelon wheat wetting technique as claimed in claim 6 is it is characterised in that described saccharomyces cerevisiae tlj2016 deposit number is
CGMCC No.12789.
8. echelon wheat wetting technique as claimed in claim 6 is it is characterised in that the quality of described seed culture medium consists of：
(NH4)2SO46g/L, glucose 35g/L, K2HPO4·3H2O 3g/L, KH2PO40.5g/L, yeast powder 11g/L, MnSO4
0.1g/L, KCL 0.1g/L, FeSO40.1g/L, MgSO4·7H2O 0.1g/L, balance of water, pH 6.0.
9. echelon wheat wetting technique as claimed in claim 6 is it is characterised in that the quality of described fermentation medium consists of：
(NH4)2SO410g/L, molasses 150g/L, K2HPO4·3H2O 8g/L, KH2PO40.5g/L, yeast powder 5g/L, Semen Maydis pulp 10g/
L, MnSO40.1g/L, KCL 0.1g/L, FeSO40.1g/L, MgSO4·7H2O 0.1g/L, balance of water, pH 6.0.
10. echelon wheat wetting technique as claimed in claim 1 is it is characterised in that step 1) described wheat seed moisture is
10-11%.
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| CN201611079233.0A CN106423355B (en) | 2016-11-30 | 2016-11-30 | A kind of echelon wheat wetting technique |
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| FR2540746A1 (en) * | 1983-02-15 | 1984-08-17 | Giai Gilbert | Intensive helical moisturiser for cereals |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN109351389A (en) | 2019-02-19 |
| CN109351388B (en) | 2020-11-03 |
| CN106423355B (en) | 2018-10-02 |
| CN109351389B (en) | 2020-10-13 |
| CN109351390B (en) | 2020-09-04 |
| CN109351388A (en) | 2019-02-19 |
| CN109351390A (en) | 2019-02-19 |
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