CN106423355B - A kind of echelon wheat wetting technique - Google Patents
A kind of echelon wheat wetting technique Download PDFInfo
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- CN106423355B CN106423355B CN201611079233.0A CN201611079233A CN106423355B CN 106423355 B CN106423355 B CN 106423355B CN 201611079233 A CN201611079233 A CN 201611079233A CN 106423355 B CN106423355 B CN 106423355B
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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
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of echelon wheat wetting techniques, belong to wheat flour processing technique field, it will be ultrasonic, microwave, freezing and functional wheat wetting solution are combined, echelon wheat wetting is implemented to wheat seed in three times, improve the separation of wheat bran and wheat germ, increase wheat seed epidermis, kind skin, plumule, the evacuation degree and penetrating power between structures and macro-nutrients such as endosperm, accelerate moisture penetration speed, total wheat wetting process time is shortened to 6 12h, flour flour extraction is 78.5 79.5%, improve the inoxidizability and nutritive value of flour, improve the presentation quality of wheat flour, physical and chemical quality and foodsafety, reduce the techniques consumption such as follow-up milling, reduce production cost, a new road has been sought for wheat wheat wetting technique.
Description
Technical field
The present invention relates to flour processings, 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.Under 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 under the premise of stablizing flour quality, flour extraction is improved as possible
It is the target of flour processing.
Before wheat is ground processing, in order to improve the powder effect processed of wheat, need to carry out in advance quenched.The tune of wheat
Matter carries out dampening to wheat and wheat wetting is handled, and using water and tempering time wheat water content is readjusted, can improve small
The physics and processing characteristics of wheat, can obtain better technological effect.Currently, wheat kernels method has room temperature to add, water is quenched, adds
Wen Jiashui is quenched, pressure break wheat wetting is quenched, chlorine water wheat wetting is quenched etc..It is quenched to generally require dampening twice, first time dampening is quenched：To
Wheat（Also referred to as it is basic wheat, water content is generally 10~12%）Middle addition suitable quantity of water（The additive amount of general water is 3~
5%）, so that the water content of wheat is maintained at 15~16%, be then sent to wheat wetting storehouse and stand for 24 hours~36h（So that water is well into wheat
In grain, which is known as " wheat wetting "）；Then carry out that secondary dampening is quenched, and time of repose is generally 45min or so again.Generally
After this quenched process of twice dampening, you can send wheat to subsequent handling and be processed into flour.Room temperature add water it is quenched be exactly
It is carried out under room temperature plus water is quenched, typically once plus water, more if necessary to increased moisture, it is quenched to carry out secondary plus water,
And it all should ensure that certain tempering time every time plus after water.It is quenched to wheat progress using hot water that heating, which adds water quenched,.It improves
Temperature may advantageously facilitate the infiltration and diffusion of moisture, and to reduce tempering time, but temperature can not be too high, otherwise, wheat
In protein and flour etc. be denaturalized at branch, when generally heating quenched, temperature is no more than 56 DEG C.Pressure break wheat wetting is quenched
Technology is first the smooth roll of speed ratio 1: 1 to be used to carry out slight extruding to wheat, it is made to generate crack, then carries out adding water tune again
Matter.It is the characteristic for having sterilization, bleaching and oxidation using the hypochlorous acid (HClO) in chlorine water that chlorine water wheat wetting is quenched, to wheat into
Row is quenched, and chlorine water wheat wetting can kill germ and worm's ovum, and oxidation can also improve the color of wheat flour.Moreover, in chlorine water
H2O、Cl2, HCl, H+, Cl-, ClO-, OH- equimolecular and ion can moisturize the osmotic pressure permeated to wheat seed, add
Fast moisture enters the speed of wheat, and then shortens tempering time.
Above-mentioned wheat kernels method only has room temperature to add water is quenched to be applied in practice, although heating plus water is quenched can be with
Shorten the wheat kernels time, but cause the cost in wheat processing to increase due to heating quenched one side, on the one hand to final face
The quality of powder will produce some undesirable influences, so not being applied in practice.Pressure break wheat wetting is quenched to be substantially reduced
The conditioning period of wheat, but it will produce detrimental effect to milling performance, such as increase separating difficulty, the product of wheat bran and endosperm
Bran star content height etc., is not also applied and promotes in practice in flour.Though chlorine water wheat wetting is quenched can to play sterilization and contracting
The effect of short conditioning period can also there are problems that, such as chlorine toxicity problem, so could not also be answered in practice
With and promote.
Wheat kernels processing at present is essentially all the method for adding water quenched using room temperature, and condition is：Conditioning period is
24-30 hours, wheat water content 15-17% when quenched, according to wheat hardness, the difference in season, conditioning period and moisture were not
Moisture height, time are long when with due to wheat kernels, and quenched capacity is on the one hand caused to increase, and increase cost, are on the one hand easy to make each
Kind microorganism growth influences the quality safety of final flour.
The main function of wheat wetting is the toughness for increasing epidermis, keeps wheat bran in milling process non-breakable, is conducive to endosperm
It scrapes and strips down from wheat bran；So that endosperm is softened, endosperm is worn into powdery with minimum energy consumption；Damaged flour grain number mesh is set to reach
Most preferably.Seed water absorption course is influenced by grain hardness, size, density, initial moisture content, wheat wetting temperature and time etc..General seed
Grain hardness is big, and wheat wetting temperature is low, long the time required to wheat wetting；Otherwise it is shorter.After wheat wetting, due to each component part of wheat structure and
Chemical composition is different, and water absorbing properties are also different.Cortex water suction toughness increases, and brittleness reduces, and increases resistance to mechanical destruction
Ability；Endosperm internal structure is loose, and the binding force between cortex and aleurone and endosperm declines, endosperm strength reduction, and structure is dredged
Pine, strength reduction, flour are easy to grind, and are conducive to milling performance improvement, are conducive to reduce power consumption；Wheat skin and endosperm generate micro- simultaneously
Displacement is measured, is scraped off conducive to endosperm is shelled from wheat skin, convenient for pulverizing.
There are some researches prove, tempering time it is suitable whether, directly affect the moisture distributing state inside wheat seed, wheat wetting
Overlong time, endosperm moisture is excessively high, and cortex absorbs water, and ratio is small, and abrasion are relatively low, but flour ash content is higher；Tempering time is too short, embryo
Whey point is too low, and cortex absorbs water, and ratio is big, and abrasion are higher, and flour flour extraction is relatively low.Hard wheat is with the extension of tempering time, moisture
Absorption is slower, and endosperm further softens, and processing characteristics improve to some extent；And the flour extraction of soft wheat is substantially unrelated with tempering time.Have
Studies have shown that effect is good for 24 hours than wheat wetting by wheat wetting 60h, flour extraction improves 2%~3%.Secondly, if moisture is excessively high after wheat wetting, wheat
The binding force of skin and endosperm is weaker, and wheat bran is easily isolated with endosperm.Due to material humidity, poor fluidity, screen classification is difficult, face
Paste mixing is sieved, it is difficult to be sifted out.And the toughness of wheat epidermis can be reinforced with brine wheat wetting and spraying wheat wetting, that has improved powder goes out powder
Rate.In addition to this, the thermal capacitance of the lower wheat seed of water content is small, and rate of drying is relatively low, more it is easier that moisture dispersion is equal
It is even.
Research shows that：Secondary wheat wetting is compared with a wheat wetting：1）Improve moisture；2）Improve flour extraction；3）It improves small
Wheat rheological properties；3）Improve wheat flour silty and viscosity：103977852 B of Chinese patent CN disclose a kind of flour processing
Technique.The fluor producing process of the invention, including the wheat raw grain carried out successively enter silo, wheat raw grain cleaning technology, powder processed
Technique and flour are weighed packing process, it further includes being equipped with before wheat raw grain enters silo step through positive-pressure pneumatic conveyor
Convey and the cold dry step of cold dry wheat raw grain and milling step and flour weigh be packaged step between be equipped with through positive pressure
Air conveyor conveys and the cold dry step of cold dry flour, and it is former that cold dry, the wheat raw grain of the invention collection wheat raw grain enters silo, wheat
Grain cleaning, powder processed, flour it is cold it is dry be integrated, be convenient for the storage of raw grain and flour finished product；The invention uses spraying machine dampening
Secondary dampening is carried out, can fully ensure that the toughness into mill wheat wheat skin, to ensureing that wheat bran is complete, ensures that flour quality has
Place.103157527 A of Chinese patent CN disclose a kind of method of microwave treatment improvement wheat quality, first, to wheat seed
It is cleared up, removes impurity, then, moisture regulation carried out to the wheat seed after cleaning, the moisture of wheat seed is made to reach
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 is distributed or is uniformly distributed；Then, microwave irradiation processing is carried out to the wheat seed after moisture regulation, makes the temperature of wheat seed
Degree reaches 50~95 DEG C, stops irradiation；Finally, to microwave irradiation treated wheat seed carries out again moisture regulation and clear
Reason, makes it meet the requirement of flouring technology, is further milled into flour and is processed into flour-made food, or directly carries out cooling, dry
It is dry, you can to obtain the wheat of edible quality improvement.This method is suitable for germinated wheat and adding before common non-germinated wheat powder
Work processing, no food safety risk, it is easy to accomplish continuous production, it is energy saving, cost is reduced, pollution-free, working environment is defended
It is raw.103385473 B of Chinese patent CN disclose a kind of preparation method of wheat bran.Pre-cleaning, wheat grain including wheat
Select, kill virus, grinding, purifying, then carry out phytic acid degradation obtain wheat bran.The first dirt on washing removal wheat surface
And wheat hair impurity, and the water content for controlling wheat seed is 14-14.5%；O is utilized when then killing virus 3Wheat tempering, condition
For：Under conditions of temperature is not higher than 50 DEG C, wheat seed is made to be in flow regime, flow velocity 2-3m/s, flow 5-6kg/
S, a concentration of 0.05-0.2mg/m of ozone when antivirus3.Net wheat theoretical flour yield reaches 85-90%, and protects to greatest extent
The nutritive value of wheat is stayed；It is bad that wholemeal perception, mouthfeel have been well solved simultaneously, storage, inconvenient problem with use.
102513174 A of Chinese patent CN disclose a kind of wheat kernels sterilizing methods, and water is added in the wheat after removal of impurities, makes small
Moisture is maintained at 15~16% in wheat, then send to wheat wetting storehouse and stands wheat wetting, then adds wheat wetting using spray damping method
Then the ozone saturated water of wheat weight 0.5~1.0% afterwards is placed 1~1.5h and is sent to follow-up grinding flour system.The technique
It is secondary quenched to wheat progress using saturation Ozone Water, the various bacteriums grown in primary quenched wheat wetting can be effectively killed,
Keep bacterial content in the flour that post-production obtained low, long shelf-life, Flour colour brilliant white, and have no toxic and side effect to human body.
The above-mentioned published patent is all made of secondary quenched, wheat wetting method, antibacterial to wheat seed surface using low temperature or ozone, disappear
Poison, there are wheat wetting process wheat seed water suctions after dampening to sprout, and respiration is reinforced, and Nutritional Components of Endosperm is consumed（Including flour
And sugar etc.）And then flour extraction is reduced, increase theoretical flour yield and practical flour extraction gap.
Wheat seed water suction is sprouted during wheat wetting after the above-mentioned published patent dampening, and respiration is reinforced, and consumes endosperm
Nutritional ingredient（Including flour and sugar etc.）And then flour extraction is reduced, it is long to concurrently there are tempering time, and the oxidation of flour processing process is tight
The defects of weight, whiteness is low, coloration is high.
To sum up, explore a kind of no seed respiration consumption, not easy infection miscellaneous bacteria, 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.
Invention content
Invention content
Technical problem solved by the invention is to overcome the defect of existing quenched wheat wetting technique, provides a kind of no seed breathing
Effect consumption, not easy infection miscellaneous bacteria, the echelon wheat wetting that 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 uses following technical scheme：
A kind of echelon wheat wetting technique, includes the following steps：
1）Wheat seed is cleared up, the impurity in wheat seed is removed；
2）Wheat seed through impurity elimination, which is set in the supersonic wave cleaning machine equipped with 0.2-0.4% sodium bicarbonate solutions, to be impregnated, is clear
It washes, rinses, drains, carry out a wheat wetting 2-5min so that wheat seed moisture improves 0.4-0.8%；
3）Wheat seed after wheat wetting freezes 20-40min in -12--18 DEG C first, and control thickness of feed layer is 3-
5cm, immediately after in 80-100 DEG C of microwave treatment 3-5min of temperature；
4）To step 3）It is the anti-oxidant of 0.2-0.4% to be added in the wheat seed of microwave treatment containing mass percent concentration
The aqueous solution of the wheat freeze-dried powder of agent and 0.1-0.3% is quenched, dampening, secondary wheat wetting 4-6h；Wheat seed moisture is set to continue
Improve 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 60-80 DEG C of microwave treatment 8-10min of temperature；
6）To step 5）It is the anti-oxidant of 0.8-1.2% to be added in the wheat seed of microwave treatment containing mass percent concentration
The aqueous solution of the wheat freeze-dried powder of agent and 0.2-0.4% is quenched, dampening, and wheat wetting 4-6h, makes wheat seed moisture reach three times
14-17.5% is ground powder processed.
Further, step 1）The wheat seed moisture is 10-11%；
Further, step 1）The cleaning is using screening, magnetic separation, removes stone, threshes wheat, selection by winnowing, brush wheat, washing wheat technique；
Further, step 2）The ultrasound condition is：Power 800-1000W, frequency 20-40KHz；
Further, step 3）The microwave power is 0.75-3kW, frequency 2450MHz；
Further, step 4）, step 6）The preparation method of the wheat freeze-dried powder, includes the following steps：By wheat seed
Grain sabot handles 4-6min in electric field strength 1-3kV/cm high-pressure electrostatics；Then in the salicylic acid solution of a concentration of 6-10mg/L
Middle soaking at room temperature 20-40min, while in electric field strength 2-6kV/cm, burst length 50-100 μ s, pulse frequency 100-150Hz
Under the conditions of carry out high-pressure pulse electric processing；It rinses, drain, stand 18-24h in 3-5 DEG C, then refrigerate 2- at 1-3 DEG C successively
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, freeze-drying, Ultramicro-powder
It is broken, it crosses 1000-1200 mesh and sieves up to wheat freeze-dried powder；
Further, step 4）, step 6）The preparation method of the antioxidant, includes the following steps：1 ring is taken to activate
Saccharomyces cerevisiae tlj2016 slant strains afterwards are seeded in the 500m L triangular flasks equipped with 100m L seed culture mediums and cultivate,
25 ~ 30h is cultivated under the conditions of 28 ~ 30 DEG C, 150 ~ 200r/min of shaking speed, obtains primary seed solution；By primary seed solution
By 5 ~ 10%（v/v）Inoculum concentration, be seeded in the 500m L triangular flasks equipped with 100m L fermentation mediums and ferment
Culture, 25 ~ 30h of fermentation time, 28 ~ 30 DEG C of temperature, 150 ~ 200r/min of shaking speed obtain secondary seed solution；By two level
Seed liquor is with 5 ~ 10%（v/v）Inoculum concentration be linked into dress 3L fermentation mediums 5L fermentation tank ferment at constant temperature, 28 ~ 30 DEG C of temperature,
4 ~ 6L/min of ventilation quantity, 150 ~ 200r/min of rotating speed, fermentation full adjustment zymotic fluid pH value are 6.0 ~ 6.5, when fermentation to 25 ~
When 30h, L-cysteine is disposably added into zymotic fluid with the additive amount of every liter of 25 ~ 30mmol of zymotic fluid, continues the 20- that ferments
30h obtains final zymotic fluid；Final zymotic fluid centrifugation, the filtering of supernatant 1000-1200 mesh screens are concentrated, are lyophilized up to antioxygen
Agent；
GSH final concentrations reach 3308mg/L in the final zymotic fluid；
The quality group of the seed culture medium becomes：（NH4）2SO46 g/L, glucose 35 g/L, K2HPO4·3H2O 3
G/L, KH2PO40.5 g/L, yeast powder 11 g/L, MnSO40.1 g/L, KCl 0.1 g/L, FeSO4 0.1 g/L,
MgSO4·7H20.1 g/L of O, surplus are water, pH 6.0；
The quality group of the fermentation medium becomes：（NH4）2SO410 g/L, molasses 150 g/L, K2HPO4·3H2O 8
G/L, KH2PO40.5 g/L, 5 g/L of yeast powder, corn steep liquor 10 g/L, MnSO40.1 g/L, KCl 0.1 g/L, FeSO4
0.1 g/L, MgSO4·7H20.1 g/L of O, surplus are water, pH 6.0.
The saccharomyces cerevisiae is specially saccharomyces cerevisiae tlj2016, and it is micro- which has been preserved in China on July 15th, 2016
Biological inoculum preservation administration committee common micro-organisms center, deposit number are CGMCC No.12789, preservation address：Beijing
The institute 3 of Chaoyang District North Star West Road 1, Institute of Microorganism, Academia Sinica, postcode 100101；
The saccharomyces cerevisiae tlj2016 has following characteristic：1）300g/L is reached to the tolerance of glucose, is conducive to it
GSH is produced under the conditions of high concentration glucose；2）Reach 3308mg/L in 5L fermentation cylinder for fermentation production GSH final concentrations；3）It is resistance to
It by the ability extra-heavy of L-cysteine, remains to slowly grow under the effect of 5mmol/L L-cysteines, in 40mmol/L L- half
It remains to that GSH is kept largely to synthesize under cystine effect；4）Salt resistance ability reaches 18%, is conducive to extend its application field.
Through above-mentioned technique wheat wetting, flour flour extraction is 78.5-79.5%.
Advantageous effect：
Ultrasound, microwave, freezing and functional wheat wetting solution are combined, in three times to small by echelon wheat wetting technique of the present invention
Wheat seed implements echelon wheat wetting, improves the separation of wheat bran and wheat germ, increases wheat seed epidermis, kind skin, plumule, endosperm etc.
Evacuation degree between structure and macro-nutrients and penetrating power, accelerate moisture penetration speed, shorten total wheat wetting work
Skill time to 6-12h, flour flour extraction is 78.5-79.5%, the inoxidizability and nutritive value of flour is improved, after reducing
The techniques consumption such as continuous milling, reduces production cost, and a new road has been sought for wheat wheat wetting technique.Through wheat wetting of the present invention
Technique prepare wheat flour through quality index detect experiments have shown that：1）Main physical and chemical index：Compared with Commercial wheat flour, this hair
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%；It is miscellaneous
Matter is few, and content of ashes reduces by 66.7%；Acid value is low, and gluten content is high, improves 26%；Acid value is low, reduces by 85.7%；Protein content is high, carries
It is high by 18.5%；Low without germination, flour enzymatic activity, the landing time is long, improves 90.5%；Wheat bran percentage of damage is low, and bran star is few, and whiteness is high,
Improve 15.4%；Dough is functional, and stabilization time is long, improves 60%；Quality index is considerably beyond national related top grade flour
Quality standard, although commercial product is qualified, there are certain hidden danger of quality, such as：It is oxidized to will produce activated flavour, acid value
It is excessively high, it is not easy to eat, tempering time is long, and flour extraction is low to cause production cost to increase.Especially content of ashes, landing time, profit
Wheat time, flour extraction, acid value grade are excellent, greatly improve product quality mouthfeel, extend the shelf-life of product, and effect is aobvious
It writes, there is preferable advanced and practicability.2）Major health index：Compared with Commercial wheat flour, wheat wetting technique of the present invention
The wheat flour of preparation is not only effective to kill using technical finesses materials of wheat such as ultrasonic cleaning, microwave, high-pressure pulse electrics
The microorganisms such as worm's ovum, and content of beary metal and persticide residue are effectively reduced, substantially increase the food security of product
Property, the shelf-life of product is extended, although commercial product is qualified, there are food safety hazards, long-term consumption can be caused to people
The accumulation of body injures.Oxidation resistance test shows：Wheat flour prepared by wheat wetting technique of the present invention luring at different temperatures
2-3 times that the time is Commercial wheat flour is led, oxidation stability is stronger, improves the product quality of flour and substantially prolongs
The shelf-life of product.Embodiment 4-8 between specific test effect, particular technique principle are as follows：
1) wheat seed after cleaning, impurity elimination is used first supersonic cleaning machine impregnate, cleaning wheat wetting, not only killed small
The microorganisms such as the worm's ovum on wheat seed surface, and pesticide residue and heavy metal ion pollution are eliminated, improve the food of wheat flour
Product safety, while by being ultrasonically treated, the permeability and penetration of Mai Pi and wheat germ are improved in conjunction with alkalescence cleaning solution, is contracted
A short tempering time；The rapid osmotic of alkalescence soak had not only improved the moisture of wheat seed, but also after promoting
The microbulking effect that continuous microwave heating generates, accelerates the stripping of wheat bran and wheat germ, improves the flour extraction of flour.
2）Replaced with microwave treatment by freezing twice, has not only killed the micro- life of physiological activity and surface of wheat seed
Object inhibits and has prevented respiration of the wheat seed after water swelling, eliminates wheat germ nutritive substance（Including flour）'s
Respiration consumption and sprout damage improve the flour extraction of flour；And by the formation of refrigerating process tiny ice crystal body and quickly,
Acutely dissolving, to wheat seed pericarp, kind skin, plumule, embryo, endosperm etc., outwardly and inwardly structure is moderately stabbed and puffing, increase
The gap that institutional framework and macromolecular combine, reduces binding force, is detached convenient for wheat bran, reduces milling and screening intensity, carries
High flour flour extraction, while the activity of the enzymes such as polyphenol oxidase, lipase in embryo and plumule has also been killed, prevent coloring matter
Dissolution, reduces the acid value of flour.
3）Using with inoxidizability and the functional aqueous solution dampening of frost resistance, wheat wetting, wheat wetting mistake can be further consumed
Journey oxygen inhibits microbial growth, prevents the oxidation of phenol sulfonate precursor and fat in wheat wetting process wheat bran, reduces coloration and acid
Value improves Flour whiteness and reduces flour spot number, improves follow-up milling, packaging and storage high temperature and oxidation, improve
The inoxidizability of flour, and then improve the quality of flour；The speed of wheat wetting refrigerating process ice crystal formation is slowed down simultaneously, it is real
Existing, slowly appropriateness ice crystal stabs effect, reduces the freezing loss of wheat nutriment, improves the nutriture value of flour
Value.
4）Nanoscale wheat freeze-dried powder prepared by the present invention is by the wheat seed containing abundant freeze proof matrix through high-pressure electrostatic
Processing, high-pressure pulse electric auxiliary Induced by Salicylic Acid, low temperature segmentation Stress treatment and natural lighting organically combine so that itself contains
There is the active seed of freeze proof matrix under the stress and induction of outer boundary's environment, freeze proof matrix components have obtained most comprehensive, most abundant
Synthesis and accumulation, obtain with wheat gluten have same materials ingredient, structure and physico-chemical property homologous antifreeze protein,
Wheat freeze-dried powder is added in wheat wetting liquid, particle is small, and infiltration is uniform, and speed is fast, not only shortens tempering time, but also slow down
The speed that wheat wetting refrigerating process ice crystal is formed, realization, slowly the ice crystal of appropriateness stabs effect, reduces wheat nutriment
Freezing loss, improve the nutritive value of flour.
5）Functional wine brewing is added using high sugared fermentation medium as fermentation substrate in nanoscale antioxidant prepared by the present invention
Yeast ferments, and can obtain a large amount of reductive glutathiones, its science is compounded in the dampening of wheat wetting aqueous solution, wheat wetting, and particle is small,
Infiltration is uniform, and speed is fast, not only shortens tempering time, but also can further consume wheat wetting process oxygen, and microorganism is inhibited to grow
It is raw, follow-up milling, packaging and storage high temperature and oxidation are improved, improves the inoxidizability of flour, and then improve flour
Quality.
It should be noted that the solution have the advantages that the knot that a processing step and parameter are mutually cooperateed with, interacted
Fruit, the superposition of not simple technique, the effect that the combination of each technique generates is considerably beyond each single process function and effect
The superposition of fruit has preferable advanced and practicability.
Specific implementation mode
The present invention is described 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, it is not intended to limit the present invention
Range, 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
Under the premise of invention spirit and scope, various changes or change to material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.
Embodiment 1
A kind of echelon wheat wetting technique, includes the following steps：
1）Wheat seed is cleared up, the impurity in wheat seed is removed；
2）Wheat seed through impurity elimination, which is set in the supersonic wave cleaning machine equipped with 0.3% sodium bicarbonate solution, to be impregnated, cleans, drift
It washes, drain, carry out a wheat wetting 4min so that wheat seed moisture improves 0.6%；
3）Wheat seed after 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.3% antioxidant and
The aqueous solution of 0.2% wheat freeze-dried powder is quenched, dampening, secondary wheat wetting 5h；Wheat seed moisture is set to continue raising 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 1% antioxidant and
The aqueous solution of 0.3% wheat freeze-dried powder is quenched, dampening, and wheat wetting 5h, makes wheat seed moisture reach 15.5% progress three times
Grinding flour.
Step 1）The wheat seed moisture is 10.5%；
Step 1）The cleaning is using screening, magnetic separation, removes stone, threshes wheat, selection by winnowing, brush wheat, washing wheat technique；
Step 2）The ultrasound condition is：Power 900W, frequency 30KHz；
Step 3）The microwave power is 1.5kW, frequency 2450MHz；
Step 4）, step 6）The preparation method of the wheat freeze-dried powder, includes the following steps：By wheat seed sabot, in
Electric field strength 2kV/cm high-pressure electrostatics handle 5min；Then the soaking at room temperature 30min in the salicylic acid solution of a concentration of 80mg/L,
High-pressure pulse electric processing is carried out under the conditions of electric field strength 4kV/cm, 70 μ s of burst length, pulse frequency 120Hz simultaneously；Drift
It washes, drain, 21h is stood in 4 DEG C, then refrigerate 3d at 2 DEG C successively, -4 DEG C of freezing 2d, -16 DEG C of freezing 125h are immediately placed at
Outdoor natural light shines 7h, and freeze-drying, ultramicro grinding are crossed 1100 mesh and sieved up to wheat freeze-dried powder；
Step 4）, step 6）The preparation method of the antioxidant, includes the following steps：Wine brewing after taking 1 ring to activate
Yeast tlj2016 slant strains are seeded in the 500m L triangular flasks equipped with 100m L seed culture mediums and cultivate, 29 DEG C,
27h is cultivated under the conditions of shaking speed 180r/min, obtains primary seed solution；Primary seed solution is pressed 8%（v/v）Inoculation
Amount, is seeded in the 500m L triangular flasks equipped with 100m L fermentation mediums and carries out fermented and cultured, fermentation time 28h, temperature
29 DEG C of degree, shaking speed 180r/min obtains secondary seed solution；By secondary seed solution with 8%（v/v）Inoculum concentration is linked into dress 3L
The 5L fermentation tank ferment at constant temperature of fermentation medium, 29 DEG C, ventilation quantity 5L/min, rotating speed 180r/min of temperature, full adjustment of fermenting
Zymotic fluid pH value is 6.2, when fermentation is to 28h, is disposably added into zymotic fluid with the additive amount of every liter of zymotic fluid 27mmol
L-cysteine continues fermentation 25h and obtains final zymotic fluid；Final zymotic fluid centrifugation, the filtering of 1100 mesh screen of supernatant are dense
It contracts, be lyophilized up to antioxidant.
Through above-mentioned technique wheat wetting, flour flour extraction is 79.5%.
Embodiment 2
A kind of echelon wheat wetting technique, includes the following steps：
1）Wheat seed is cleared up, the impurity in wheat seed is removed；
2）Wheat seed through impurity elimination, which is set in the supersonic wave cleaning machine equipped with 0.2% sodium bicarbonate solution, to be impregnated, cleans, drift
It washes, drain, carry out a wheat wetting 2min so that wheat seed moisture improves 0.4%；
3）Wheat seed after 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.2% antioxidant and
The aqueous solution of 0.1% wheat freeze-dried powder is quenched, dampening, secondary wheat wetting 4h；Wheat seed moisture is set 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.8% antioxidant and
The aqueous solution of 0.2% wheat freeze-dried powder is quenched, dampening, and wheat wetting 4h, makes wheat seed moisture reach 14% and ground three times
Powder-grinding.
Step 1）The wheat seed moisture is 10%；
Step 1）The cleaning is using screening, magnetic separation, removes stone, threshes wheat, selection by winnowing, brush wheat, washing wheat technique；
Step 2）The ultrasound condition is：Power 800W, frequency 20KHz；
Step 3）The microwave power is 0.75kW, frequency 2450MHz；
Step 4）, step 6）The preparation method of the wheat freeze-dried powder, includes the following steps：By wheat seed sabot, in
Electric field strength 1kV/cm high-pressure electrostatics handle 4min；Then the soaking at room temperature 20min in the salicylic acid solution of a concentration of 6mg/L,
High-pressure pulse electric processing is carried out under the conditions of electric field strength 2kV/cm, 50 μ s of burst length, pulse frequency 100Hz simultaneously；Drift
It washes, drain, 18h is stood in 3 DEG C, then refrigerate 2d at 1 DEG C successively, -3 DEG C of freezing 1d, -15 DEG C of freezing 10h are immediately placed at room
Outer natural lighting 6h, freeze-drying, ultramicro grinding are crossed 1000 mesh and are sieved up to wheat freeze-dried powder；
Step 4）, step 6）The preparation method of the antioxidant, includes the following steps：Include the following steps：Take 1 ring
Saccharomyces cerevisiae tlj2016 slant strains after activation are seeded in the 500m L triangular flasks equipped with 100m L seed culture mediums and train
It supports, cultivates 25h under the conditions of 28 DEG C, shaking speed 150r/min, obtain primary seed solution；Primary seed solution is pressed 5%
（v/v）Inoculum concentration, be seeded in the 500m L triangular flasks equipped with 100m L fermentation mediums and carry out fermented and cultured, ferment
Time 25h, 28 DEG C of temperature, shaking speed 150r/min obtain secondary seed solution；By secondary seed solution with 5%（v/v）Inoculation
Amount be linked into dress 3L fermentation mediums 5L fermentation tank ferment at constant temperature, 28 DEG C, ventilation quantity 4L/min, rotating speed 150r/min of temperature,
Full adjustment zymotic fluid pH value of fermenting is 6.0, when fermentation is to 25h, with the additive amount of every liter of zymotic fluid 25mmol to zymotic fluid
In disposably add L-cysteine, continue ferment 20h obtain final zymotic fluid；Final zymotic fluid centrifugation, 1000 mesh of supernatant
Screen filtration is concentrated, is lyophilized up to antioxidant.
Through above-mentioned technique wheat wetting, flour flour extraction is 78.5%.
Embodiment 3
A kind of echelon wheat wetting technique, includes the following steps：
1）Wheat seed is cleared up, the impurity in wheat seed is removed；
2）Wheat seed through impurity elimination, which is set in the supersonic wave cleaning machine equipped with 0.4% sodium bicarbonate solution, to be impregnated, cleans, drift
It washes, drain, carry out a wheat wetting 5min so that wheat seed moisture improves 0.8%；
3）Wheat seed after 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.4% antioxidant and
The aqueous solution of 0.3% wheat freeze-dried powder is quenched, dampening, secondary wheat wetting 6h；Wheat seed moisture is set to continue raising 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）In the wheat seed of microwave treatment be added containing mass percent concentration be 1.2% antioxidant and
The aqueous solution of 0.4% wheat freeze-dried powder is quenched, dampening, and wheat wetting 6h, makes wheat seed moisture reach 17.5% progress three times
Grinding flour.
Step 1）The wheat seed moisture is 11%；
Step 1）The cleaning is using screening, magnetic separation, removes stone, threshes wheat, selection by winnowing, brush wheat, washing wheat technique；
Step 2）The ultrasound condition is：Power 1000W, frequency 40KHz；
Step 3）The microwave power is 3kW, frequency 2450MHz；
Step 4）, step 6）The preparation method of the wheat freeze-dried powder, includes the following steps：By wheat seed sabot, in
Electric field strength 3kV/cm high-pressure electrostatics handle 6min；Then the soaking at room temperature 40min in the salicylic acid solution of a concentration of 10mg/L,
High-pressure pulse electric processing is carried out under the conditions of electric field strength 6kV/cm, 100 μ s of burst length, pulse frequency 150Hz simultaneously；Drift
It washes, drain, stood in 5 DEG C for 24 hours, then refrigerate 4d at 3 DEG C successively, -5 DEG C of freezing 3d, -18 DEG C of freezing 15h are immediately placed at room
Outer natural lighting 8h, freeze-drying, ultramicro grinding are crossed 1200 mesh and are sieved up to wheat freeze-dried powder；
Step 4）, step 6）The preparation method of the antioxidant, includes the following steps：Include the following steps：Take 1 ring
Saccharomyces cerevisiae tlj2016 slant strains after activation are seeded in the 500m L triangular flasks equipped with 100m L seed culture mediums and train
It supports, cultivates 30h under the conditions of 30 DEG C, shaking speed 200r/min, obtain primary seed solution；Primary seed solution is pressed 10%
（v/v）Inoculum concentration, be seeded in the 500m L triangular flasks equipped with 100m L fermentation mediums and carry out fermented and cultured, ferment
Time 30h, 30 DEG C of temperature, shaking speed 200r/min obtain secondary seed solution；By secondary seed solution with 10%（v/v）Inoculation
Amount be linked into dress 3L fermentation mediums 5L fermentation tank ferment at constant temperature, 30 DEG C, ventilation quantity 6L/min, rotating speed 200r/min of temperature,
Full adjustment zymotic fluid pH value of fermenting is 6.5, when fermentation is to 30h, with the additive amount of every liter of zymotic fluid 30mmol to zymotic fluid
In disposably add L-cysteine, continue ferment 30h obtain final zymotic fluid；Final zymotic fluid centrifugation, 1200 mesh of supernatant
Screen filtration is concentrated, is lyophilized up to antioxidant.
Through above-mentioned technique wheat wetting, flour flour extraction is 79%.
The quality index detection of wheat flour prepared by 4 wheat wetting technique of the present invention of embodiment
The wheat flour prepared with 1 wheat wetting technique of the embodiment of the present invention（Medium strength flour）With commercially available identical flouring technology, same
Date of manufacture, same kind raw material wheat flour（Medium strength flour）Respectively as test group and control group, according to《GB 1355-
2006 wheat flours》And relevant criterion detects its quality index, as a result such as table 1,2
The main physical and chemical quality indexes testing result of 1 wheat flour of table
| Project | Moisture | Ash content | Gluten content | Acid value | 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% |
| Control 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% |
The above test results show that：Compared with Commercial wheat flour, tempering time of the present invention is short, shortens 58.3%；It prepares
Flour amount to obtain 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
Low, gluten content is high, improves 26%；Acid value is low, reduces by 85.7%；Protein content is high, improves 18.5%；Without germination, flour enzymatic activity
Low, 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 is functional, surely
It fixes time length, improves 60%；Quality index considerably beyond national related top grade flour quality standard, although commercial product is qualified,
But there are certain hidden danger of quality, such as：Oxidized to will produce activated flavour, acid value is excessively high, is not easy to eat, and tempering time is long,
Flour extraction is low to cause production cost to increase.Especially content of ashes, landing time, tempering time, flour extraction, acid value grade are excellent
It is good, product quality mouthfeel is greatly improved, the shelf-life of product is extended, significant effect has preferable advanced and real
The property used.
2 wheat flour Major health quality index testing result of table
| Project | Test group | Control group |
| Six six six (mg/kg) | It is not detected | 0.004 |
| DDT(mg/kg) | It is not detected | 0.005 |
| Arsenic（In terms of As）(mg/kg) | It is not detected | 0.006 |
| Lead（In terms of Pb）(mg/kg) | It is not detected | 0.003 |
| Mercury（In terms of Hg）(mg/kg) | It is not detected | It is not detected |
| Aflatoxin B1 (μ g/kg) | It is not detected | It is not detected |
| Escherichia coli/(MPN/100g) | It is not detected | It is not detected |
| Mould/(CFU/g) | It is not detected | 18 |
The above result shows that：Compared with Commercial wheat flour, wheat flour prepared by wheat wetting technique of the present invention is using ultrasound
The technical finesses 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 commercial product is qualified, there are food safety hazards, long-term consumption can cause the accumulation to human body to injure.
It should be noted that：Wheat flour prepared by 2-3 wheat wetting techniques of the embodiment of the present invention equally has above-mentioned experiment effect
Fruit, it is little between each embodiment and with above-mentioned test effect otherness.
The oxidation resistance test of wheat flour prepared by 5 wheat wetting technique of the present invention of embodiment
The wheat flour prepared with 1 wheat wetting technique of the embodiment of the present invention and commercially available identical wheat wetting technique, same date of manufacture
Wheat flour be sample, detect the oxidation stability of wheat flour, testing result such as table 3.Detection method：Using
743Rancim at Oxidation of Fat and Oils stabilometers measure induction period of 2 kinds of wheat flours at 110,120,130 DEG C respectively
(induction period ).Determination condition：Amount of samples (3.0 ± 0.0 1) g；2.0 L/h of air mass flow；To measuring cell
60 mL distilled water of middle addition；Reach set temperature to start to measure.
Table 3：The testing result (OSI/h) of wheat flour induction period at different temperatures
| Project | 110℃ | 120℃ | 130℃ |
| The present invention | 33.21 | 18.28 | 10.65 |
| It is commercially available | 13.62 | 6.51 | 3.01 |
The above result shows that：The induction time of wheat flour prepared by wheat wetting technique of the present invention at different temperatures is commercially available
2-3 times of wheat flour, oxidation stability is stronger, improves the product quality of flour and substantially prolongs guaranteeing the quality for product
Phase.
It should be noted that：Wheat flour prepared by 2-3 wheat flour wheat wetting techniques of the embodiment of the present invention equally has upper
State test effect, it is little with above-mentioned test effect otherness between each embodiment.
Saccharomyces cerevisiae tlj2016 fermentation production GSH capacity experimentals under the conditions of the high sugar of embodiment 6
（1）Shaking flask culture
One ring of tlj2016 slant strains is taken, accesses and 150rpm in the 250mL shaking flasks of 30mL Shake flask mediums is housed, 30 DEG C
Culture 30h obtains seed liquor；
The Shake flask medium quality group becomes：（NH4）2SO46 g/L, glucose 35 g/L, K2HPO4·3H2O 3
G/L, KH2PO40.5 g/L, yeast powder 11 g/L, MnSO4 0.1 g/L, KCl 0.1 g/L, FeSO40.1 g/L,
MgSO4·7H20.1 g/L of O, surplus are water, pH 6.0；
（2）5L fermentation tank cultures
Seed liquor is pressed into 10% inoculum concentration, access is equipped in the fermentation tank of 3L fermentation mediums, 30 DEG C, ventilatory capacity 6L/min,
Tank presses 0.03MPa, 500rpm, and fermented and cultured is carried out under the conditions of permanent pH6.0, when fermenting to 30h, disposably adds final concentration of
The L-cysteine of 25mmol/L, total fermentation time 50h；
The fermentation medium quality group becomes：（NH4）2SO410 g/L, glucose 100 g/L, K2HPO4·3H2O 8
G/L, KH2PO40.5 g/L, yeast powder 11 g/L, MnSO40.1 g/L, KCl 0.1 g/L, FeSO40.1 g/L,
MgSO4·7H20.1 g/L of O, surplus are water, pH6.0；
After fermentation, the content for measuring GSH in zymotic fluid is 3308mg/L.
7 saccharomyces cerevisiae tlj2016L- cysteine tolerances of embodiment are tested
By starting strain and each ring of tlj2016 slant strains, it is respectively connected to the 250mL equipped with 30mL Shake flask mediums
150rpm in shaking flask, 30 DEG C are cultivated, and when culture is to 12h, the half Guang ammonia of L- of different final concentrations is added into shaking flask
Acid is further cultured for 10h, measures dry cell weight, as a result table 4,5；
Shake flask medium (g/L)：（NH4）2SO46, glucose 20, K2HPO4·3H2O 3、KH2PO40.5, yeast powder 11,
MnSO4 0.1、KCl 0.1、 FeSO4 0.1、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 |
5 tlj2016L- cysteine tolerances of table
| L-cysteine concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
| Tlj2016 dry weights 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 |
It can be seen that from the result of table 4,5 for starting strain, L-cysteine added in culture medium, cell stops life
It is long, and start self-dissolving, cause GSH growth rates to be reduced with the raising of L-cysteine concentration；And half Guang ammonia of low concentration L-
Under acid, tlj2016 still is able to slowly grow, and with the raising of L-cysteine concentration, the dry cell weight of tlj2016 bacterial strains is slow
It is slow to decline, and GSH concentration sustainable growths, this result are beneficial in GSH production processes by adding precusor amino acids-L- half
Cystine proposes the production for promoting GSH.
8 saccharomyces cerevisiae tlj2016 salt resistance abilities of embodiment are tested
Tlj2016 bacterium solutions 1mL is taken to be inoculated with strain in containing different NaCl concentrations（Concentration gradients be 0%, 2%, 5%, 10%,
15%、18%）10 mL YPD fluid nutrient mediums（pH=6.5）, it is placed at 30 DEG C and cultivates respectively for 24 hours, each handles 3 repetitions.
1ml samples bacterium solution mixing in 9ml physiological saline is respectively taken, dilution solution is prepared, takes 0.1ml dilutions flat in YPD solids
It is coated in plate, culture 36 hours is inverted in 30 DEG C of biochemical cultivation cases（Each dilution do 3 it is parallel）It records in calculate flat board
Bacterium number number.It the results are shown in Table 6, it is known that the salt tolerant a concentration of 18% of the bacterium illustrates that tlj2016 not only can be in conventional environment
Existence still has vigor under high salt conditions, can be applied in the food processing process with high salt such as soy sauce, curing food consume sugar production paddy
The sweet peptide of Guang.
6 salt resistance ability of table detection (× 107cfu/ml)
| NaCl contents | 0% | 2% | 5% | 10% | 15% | 18% |
| Original strain | 5.16±0.42 | 4.38±0.42 | 2.15±0.21 | 0.12±0.11 | 0 | 0 |
| Tlj2016 | 5.33±0.28 | 5.10±0.71 | 4.83±0.42 | 3.98±0.33 | 2.57±0.48 | 0.83±0.15 |
Claims (10)
1. a kind of echelon wheat wetting technique, which is characterized in that include the following steps：
1）Wheat seed is cleared up, the impurity in wheat seed is removed；
2）Wheat seed through impurity elimination, which is placed in the supersonic wave cleaning machine equipped with 0.2-0.4% sodium bicarbonate solutions, to be impregnated, cleans,
It rinses, drain, carry out a wheat wetting 2-5min so that wheat seed moisture improves 0.4-0.8%；
3）Wheat seed after wheat wetting freezes 20-40min in -12--18 DEG C first, and control thickness of feed layer is 3-5cm, so
Afterwards immediately in 80-100 DEG C of microwave treatment 3-5min of temperature；
4）To step 3）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.2-0.4% antioxidant and
The aqueous solution of the wheat freeze-dried powder of 0.1-0.3% is quenched, dampening, secondary wheat wetting 4-6h；Wheat seed moisture is set to continue to improve
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 60-80 DEG C of microwave treatment 8-10min of temperature；
6）To step 5）In the wheat seed of microwave treatment be added containing mass percent concentration be 0.8-1.2% antioxidant and
The aqueous solution of the wheat freeze-dried powder of 0.2-0.4% is quenched, dampening, and wheat wetting 4-6h, makes wheat seed moisture reach 14- three times
17.5% is ground powder processed.
2. echelon wheat wetting technique as described in claim 1, which is characterized in that step 1）It is described cleaning for using screening, magnetic separation,
Stone is removed, threshes wheat, selection by winnowing, brush wheat, wash wheat technique.
3. echelon wheat wetting technique as described in claim 1, which is characterized in that step 2）The ultrasound condition is：Power 800-
1000W, frequency 20-40KHz.
4. echelon wheat wetting technique as described in claim 1, which is characterized in that step 3）The microwave power is 0.75-3kW,
Frequency is 2450MHz.
5. echelon wheat wetting technique as described in claim 1, which is characterized in that step 4）, step 6）The wheat freeze-dried powder
Preparation method includes the following steps：By wheat seed sabot, 4-6min is handled in electric field strength 1-3kV/cm high-pressure electrostatics；It connects
The soaking at room temperature 20-40min in the salicylic acid solution of a concentration of 6-10mg/L, while in electric field strength 2-6kV/cm, pulse
High-pressure pulse electric processing is carried out under the conditions of time 50-100 μ s, pulse frequency 100-150Hz；It rinses, drain, it is quiet in 3-5 DEG C
18-24h is set, then refrigerates 2-4d at 1-3 DEG C successively, -3--5 DEG C of freezing 1-3d, -15--18 DEG C of freezing 10-15h are put immediately
6-8h is shone in outdoor natural light, freeze-drying, ultramicro grinding are crossed 1000-1200 mesh and sieved up to wheat freeze-dried powder.
6. echelon wheat wetting technique as described in claim 1, which is characterized in that step 4）, step 6）The system of the antioxidant
Preparation Method includes the following steps：Saccharomyces cerevisiae tlj2016 slant strains after taking 1 ring to activate, are seeded to equipped with 100m L kinds
Cultivated in the 500m L triangular flasks of sub- culture medium, under the conditions of 28 ~ 30 DEG C, 150 ~ 200r/min of shaking speed cultivate 25 ~
30h obtains primary seed solution；Primary seed solution is pressed 5 ~ 10%（v/v）Inoculum concentration, be seeded to equipped with 100m L fermentation training
It supports and carries out fermented and cultured in the 500m L triangular flasks of base, 25 ~ 30h of fermentation time, 28 ~ 30 DEG C of temperature, shaking speed 150 ~
200r/min obtains secondary seed solution；By secondary seed solution with 5 ~ 10%（v/v）Inoculum concentration is linked into dress 3L fermentation mediums
5L fermentation tank ferment at constant temperature, 28 ~ 30 DEG C, 4 ~ 6L/min of ventilation quantity, 150 ~ 200r/min of rotating speed of temperature, fermentation full adjustment hair
Zymotic fluid pH value is 6.0 ~ 6.5, when fermentation is to 25 ~ 30h, with the additive amount of every liter of 25 ~ 30mmol of zymotic fluid into zymotic fluid one
Secondary property adds L-cysteine, continues fermentation 20-30h and obtains final zymotic fluid；Final zymotic fluid centrifugation, supernatant 1000-
1200 mesh screens filter, and concentrate, are lyophilized up to antioxidant.
7. echelon wheat wetting technique as claimed in claim 6, which is characterized in that the saccharomyces cerevisiae tlj2016 deposit numbers are
CGMCC No.12789。
8. echelon wheat wetting technique as claimed in claim 6, which is characterized in that the quality group of the seed culture medium becomes：
（NH4）2SO46 g/L, glucose 35 g/L, K2HPO4·3H2O 3 g/L, KH2PO40.5 g/L, 11 g/L of yeast powder,
MnSO40.1 g/L, KCl 0.1g/L, FeSO4 0.1 g/L, MgSO4·7H20.1 g/L of O, surplus are water, pH 6.0.
9. echelon wheat wetting technique as claimed in claim 6, which is characterized in that the quality group of the fermentation medium becomes：
（NH4）2SO410 g/L, molasses 150 g/L, K2HPO4·3H2O 8 g/L, KH2PO40.5 g/L, 5 g/L of yeast powder, corn
Starch 10 g/L, MnSO40.1 g/L, KCl 0.1g/L, FeSO40.1 g/L, MgSO4·7H20.1 g/L of O, surplus are water,
pH 6.0。
10. echelon wheat wetting technique as described in claim 1, which is characterized in that step 1）The wheat seed moisture is
10-11%。
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| CN105524762A (en) * | 2016-02-04 | 2016-04-27 | 甘肃滨河食品工业（集团）有限责任公司 | Rose-flavored wine and preparation method thereof |
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| CN105831759A (en) * | 2016-03-25 | 2016-08-10 | 邵素英 | Bee pollen being capable of improving immunity and preparation method thereof |
| CN105670852A (en) * | 2016-03-28 | 2016-06-15 | 邵素英 | Strong-flavor dry white aromatized wine and method for preparing same |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN109351390A (en) | 2019-02-19 |
| CN109351388A (en) | 2019-02-19 |
| CN109351390B (en) | 2020-09-04 |
| CN109351389A (en) | 2019-02-19 |
| CN106423355A (en) | 2017-02-22 |
| CN109351388B (en) | 2020-11-03 |
| CN109351389B (en) | 2020-10-13 |
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