CN106937722A - A kind of production technology for the wholemeal that ferments - Google Patents
A kind of production technology for the wholemeal that ferments Download PDFInfo
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- CN106937722A CN106937722A CN201611137727.XA CN201611137727A CN106937722A CN 106937722 A CN106937722 A CN 106937722A CN 201611137727 A CN201611137727 A CN 201611137727A CN 106937722 A CN106937722 A CN 106937722A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims 5
- 239000000665 guar gum Substances 0.000 claims 5
- 229960002154 guar gum Drugs 0.000 claims 5
- 235000010417 guar gum Nutrition 0.000 claims 5
- 244000303965 Cyamopsis psoralioides Species 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 244000007835 Cyamopsis tetragonoloba Species 0.000 claims 2
- 238000010792 warming Methods 0.000 claims 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims 1
- 102100032487 Beta-mannosidase Human genes 0.000 claims 1
- 108010055059 beta-Mannosidase Proteins 0.000 claims 1
- 108010089934 carbohydrase Proteins 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000004302 potassium sorbate Substances 0.000 claims 1
- 229940069338 potassium sorbate Drugs 0.000 claims 1
- 235000010241 potassium sorbate Nutrition 0.000 claims 1
- 229920005573 silicon-containing polymer Polymers 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 29
- 230000004151 fermentation Effects 0.000 abstract description 29
- 235000015099 wheat brans Nutrition 0.000 abstract description 16
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 9
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract description 6
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 5
- 229920001542 oligosaccharide Polymers 0.000 abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 244000005709 gut microbiome Species 0.000 abstract description 2
- 230000010339 dilation Effects 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 46
- 235000021307 Triticum Nutrition 0.000 description 46
- 235000013312 flour Nutrition 0.000 description 21
- 241000894006 Bacteria Species 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 238000012545 processing Methods 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 6
- 241000186840 Lactobacillus fermentum Species 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 5
- 108090001060 Lipase Proteins 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 102000003992 Peroxidases Human genes 0.000 description 5
- 241000235342 Saccharomycetes Species 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 229920005610 lignin Polymers 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 108040007629 peroxidase activity proteins Proteins 0.000 description 5
- 241000186606 Lactobacillus gasseri Species 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000000428 dust Substances 0.000 description 4
- 238000007667 floating Methods 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 238000002803 maceration Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021463 dry cake Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of production technology for the wholemeal that ferments, comprise the following steps：（1）Clean removal of impurities；（2）Softening；（3）Compound bacteria-fermented；（4）High temperature sterilization；（5）Cryogenic vacuum is continuous drying；（6）Crush.The fermentation wholemeal that present invention process is obtained, not only improves the mouthfeel of the wheaten food of wholemeal making, while improving the content of the oligosaccharide probiotics such as xylo-oligosaccharide and gamma aminobutyric acid.Produced by ultramicro grinding, improve its water absorbing properties and dilation, improve the application effect of product.After edible, intestinal microflora can be improved, the generation of the diseases such as constipation, hypertension, diabetes, Alzheimer's can be effectively prevented again.Present invention process can effectively utilize the full composition of wheat bran, both improved the comprehensive utilization ratio of raw material, also avoided bringing environmental pollution.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of fermentation wholemeal.
Background technology
Wheat is one of important cereal crops in the whole world, and wheat flour is divided into grade flour and special by machining accuracy is different with purposes
With two kinds of powder：One kind is grade flour：It can be divided into a special powder, special two powder, standard flour, the class of common flour four by machining accuracy difference；Separately
Outer one kind is tailored flour：Tailored flour is the flour ground using special kinds wheat；Or according to application target the need for,
Food additives are added on the basis of grade flour, the flour for being well mixed and being made, such as bread flour, noodle flour, dry cake mix, biscuit
Powder etc..However, a large amount of dietary cellulosics and other nutriment work in-processes are lost, excessively becoming more meticulous for food causes people
The general level of the health be generally reduced.Cardiovascular disease illness rate is ramped, crowd more than 20% in various degree with diabetes,
The diseases such as prolonged constipation.Therefore, the research and development of the wholemeal of nutrition more general equilibrium turn into the focus of food research field.Entirely
Flour (Whole wheat flour) is using Intact wheat powder product made from raw material.Wholemeal retains all or part of wheat
Skin, moisture is no more than 15%.Wholemeal contributes to resistance fertilizer because remaining the dietary fiber in wheat bran, long-term taking
Fat, diabetes, angiocardiopathy and cancer.Wheat bran accounts for more than the 15% of wheat weight, and China processes wheat generation every year
Wheat bran up to 20,000,000 tons.Containing abundant dietary fiber in wheat bran, the 42-46% of wheat bran quality is accounted for.Thus, entirely
Flour improves level of human health, increases farmers' income and have important to national food security to improving people's food configuration
Strategic importance.China grain processing industry development plan (2011-2020) explicitly points out：Want emphasis " research and development fast food brown rice, germination
The key technology such as brown rice, preboiled rice, wholemeal and product, full cereal healthy food, fermentation rice flour-made food ".
At present, the production of wholemeal is broadly divided into three kinds of modes in the world：One is directly milled using Intact wheat as raw material
Powder processed, two be first to prepare wheat flour, then by the wheat bran after stabilized processing and plumule Hui Tian, is mixed with wheat flour；Three
It is that wholemeal is prepared by stone mill technique.However, fat content and enzyme activity are high in wheat bran and plumule, easily become sour rotten,
Not storage endurance, wheat bran is strong but pliable in texture, poor taste, have impact on the consumption of whole wheat powder food.Therefore, for wholemeal, how
Nutritive value maximum is obtained to retain and key issue that the excellent wholemeal of processing characteristics faces into whole-wheat product industry.This hair
Bright to provide a kind of production technology for the wholemeal that ferments, the fermentation wholemeal of production both adds nutrition, can solved again current
The subproblem that wholemeal industry faces.
The content of the invention
The technical problems to be solved by the invention are：A kind of production technology for the wholemeal that ferments is provided.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
The production technology for the fermentation wholemeal that the present invention is provided, comprises the following steps：
(1) removal of impurities is cleaned：Wheat is cleaned 1-3 times with clear water, the impurity such as floating dust in removal materials of wheat.
(2) soften：By the wheat for cleaning removal of impurities with 25-33 DEG C of water logging maceration, 4-8h is kept, its water content is kept
In 30-40%.The step can be softened wheat, beneficial to follow-up fermentation reaction.
(3) ferment：The water of 30-50 parts by weight will be added in the softening wheat of 100 parts by weight, add 5-10 parts by weight
Wholemeal, while adding the salt of 1-5 parts by weight；Then 90-95 DEG C of high temperature sterilization goes out enzyme 20-30min.
Material is cooled to 30-36 DEG C, the compound bacteria bacterium for being 1-2 by the softening wheat inoculation OD values of 100 parts by weight
Suspension 3-5mL, stir after fermentation 5-10h.
The step has inactivated the biology enzymes such as lipase, the peroxidase in wheat skin；Degrade the part in wheat bran
Cellulose and lignin, improve mouthfeel, while improving the content of the oligosaccharide such as xylo-oligosaccharide and γ-aminobutyric acid.
(4) high temperature sterilization：The tunning obtained in step (3) is heated to 90-95 DEG C, sterilized 20-30min.
(5) cryogenic vacuum is continuous drying：Absolute pressure is -0.09-0.09MPa, and temperature is 0-5 DEG C, and moisture is controlled in 10-
15%.
(6) crush：Material after step (5) processing is subjected to ultramicro grinding, screening (100 mesh) packaging produces fermentation complete
Flour, moisture is less than 10%.
It is preferred that, compound bacteria includes saccharomycete, Lactobacillus gasseri and lactobacillus fermenti, the concentration of three kinds of bacterium in step (3)
Than for：3-5:1-2:1-2.
Beneficial effects of the present invention：
The fermentation wholemeal that present invention process is obtained, not over milling after fermentation, but it is straight to use softening wheat to carry out
The method of sending and receiving ferment, beneficial to follow-up drying process.After Intact wheat softening the method for direct fermentation also allow for preserving, transport and
Sale.The fermentation wholemeal that present invention process is obtained, the biology enzyme such as lipase, peroxidase is inactivated, and extends storage life.
Portion of cellulose and lignin in the fermentation wholemeal that present invention process is obtained, its wheat bran is by compound bacteria：Saccharomycete, Jia Shi breasts
Bacillus and lactobacillus fermenti degraded, not only improve mouthfeel, while improving the content of the prebioticses such as xylo-oligosaccharide.Ferment whole wheat
Powder remains the intrinsic optimal proportion of whole grain endosperm, wheat bran, and the wheaten food of making maintains the intrinsic color and luster and fragrance of whole wheat, mouthfeel
It is fine and smooth.After human consumption fermentation wholemeal, can not only improve intestinal microflora, and can effectively prevent constipation, hypertension,
The generation of the disease such as high fat of blood and diabetes, realizes the functionalization of staple food products.Present invention process can be by the full composition of wheat bran
Effectively utilize, both improved the comprehensive utilization ratio of raw material, and also avoided bringing environmental pollution.
Embodiment
Embodiment 1
The production technology for the fermentation wholemeal that the present embodiment is provided, comprises the following steps：
(1) removal of impurities is cleaned：Wheat is cleaned 1 time with clear water, the impurity such as floating dust in removal materials of wheat.
(2) soften：By the wheat for cleaning removal of impurities with 25 DEG C of water logging maceration, 4h is kept, its water content is maintained at
30%.The step can be softened wheat, beneficial to follow-up fermentation reaction.
(3) ferment：The water of 30 parts by weight will be added in the softening wheat of 100 parts by weight, the whole wheat of 5 parts by weight is added
Powder, while adding the salt of 1 parts by weight；Then 90 DEG C of high temperature sterilizations go out enzyme 20min.
Material is cooled to 30 DEG C, the compound bacteria bacteria suspension for being 1 by the softening wheat inoculation OD values of 100 parts by weight
3mL, stir after fermentation 5h.
The step has inactivated the biology enzymes such as lipase, the peroxidase in wheat skin；Degrade the part in wheat bran
Cellulose and lignin, improve mouthfeel, while improving the content of the oligosaccharide such as xylo-oligosaccharide and γ-aminobutyric acid.
(4) high temperature sterilization：The tunning obtained in step (3) is heated to 90 DEG C, sterilized 20min.
(5) cryogenic vacuum is continuous drying：Absolute pressure is -0.09MPa, and temperature is 0 DEG C, and moisture is controlled 10%.
(6) crush：Material after step (5) processing is subjected to ultramicro grinding, screening (100 mesh) packaging produces fermentation complete
Flour, moisture is less than 10%.
Compound bacteria includes saccharomycete, Lactobacillus gasseri and lactobacillus fermenti in step (3), and the concentration ratio of three kinds of bacterium is：3:
2:2。
Embodiment 2
The production technology for the fermentation fermentation wholemeal that the present embodiment is provided, comprises the following steps：
(1) removal of impurities is cleaned：Wheat is cleaned 2 times with clear water, the impurity such as floating dust in removal materials of wheat.
(2) soften：By the wheat for cleaning removal of impurities with 29 DEG C of water logging maceration, 6h is kept, its water content is maintained at
35%.The step can be softened wheat, beneficial to follow-up fermentation reaction.
(3) ferment：The water of 40 parts by weight will be added in the softening wheat of 100 parts by weight, the whole wheat of 7.5 parts by weight is added
Powder, while adding the salt of 3 parts by weight；Then 92.5 DEG C of high temperature sterilizations go out enzyme 25min.
Material is cooled to 33 DEG C, the compound bacteria bacteria suspension for being 1.5 by the softening wheat inoculation OD values of 100 parts by weight
4mL, stir after fermentation 7.5h.
The step has inactivated the biology enzymes such as lipase, the peroxidase in wheat skin；Degrade the part in wheat bran
Cellulose and lignin, improve mouthfeel, while improving the content of the oligosaccharide such as xylo-oligosaccharide and γ-aminobutyric acid.
(4) high temperature sterilization：The tunning obtained in step (3) is heated to 92.5 DEG C, sterilized 25min.
(5) cryogenic vacuum is continuous drying：Absolute pressure is 0.01MPa, and temperature is 2 DEG C, moisture is controlled 13%.
(6) crush：Material after step (5) processing is subjected to ultramicro grinding, screening (100 mesh) packaging produces fermentation complete
Flour, moisture is less than 10%.
It is preferred that, compound bacteria includes saccharomycete, Lactobacillus gasseri and lactobacillus fermenti, the concentration of three kinds of bacterium in step (3)
Than for：8:3:3.
Embodiment 3
The production technology for the fermentation wholemeal that the present embodiment is provided, comprises the following steps：
(1) removal of impurities is cleaned：Wheat is cleaned 3 times with clear water, the impurity such as floating dust in removal materials of wheat.
(2) soften：By the wheat for cleaning removal of impurities with 33 DEG C of water logging maceration, 8h is kept, its water content is maintained at
40%.The step can be softened wheat, beneficial to follow-up fermentation reaction.
(3) ferment：The water of 50 parts by weight will be added in the softening wheat of 100 parts by weight, the whole wheat of 10 parts by weight is added
Powder, while adding the salt of 5 parts by weight；Then 95 DEG C of high temperature sterilizations go out enzyme 30min.
Material is cooled to 36 DEG C, the compound bacteria bacteria suspension for being 2 by the softening wheat inoculation OD values of 100 parts by weight
5mL, stir after fermentation 10h.
The step has inactivated the biology enzymes such as lipase, the peroxidase in wheat skin；Degrade the part in wheat bran
Cellulose and lignin, improve mouthfeel, while improving the content of the oligosaccharide such as xylo-oligosaccharide and γ-aminobutyric acid.
(4) high temperature sterilization：The tunning obtained in step (3) is heated to 95 DEG C, sterilized 30min.
(5) cryogenic vacuum is continuous drying：Absolute pressure is 0.09MPa, and temperature is 5 DEG C, and moisture is controlled 15%.
(6) crush：Material after step (5) processing is subjected to ultramicro grinding, screening (100 mesh) packaging produces fermentation complete
Flour, moisture is less than 10%.
Compound bacteria includes saccharomycete, Lactobacillus gasseri and lactobacillus fermenti in step (3), and the concentration ratio of three kinds of bacterium is：5:
1:1。
Nutritional ingredient in fermentation wholemeal and wholemeal prepared by above-described embodiment compares (per the content of hectogram raw material)：
Note：The mark that lowercase a, b are 5% significance is marked in table, same letter represents no conspicuousness
Difference, different alphabets are shown with significant difference.
Fermentation wholemeal and the Indexes Comparison of the important processing characteristics of wholemeal prepared by above-described embodiment：
Wet gluten percentage and Falling Number are the important processing characteristics indexs of flour, and its numerical value is higher to represent price characteristic
Better.
Note：The mark that lowercase a, b are 5% significance is marked in table, same letter represents no conspicuousness
Difference, different alphabets are shown with significant difference.
Claims (2)
1. a kind of preparation technology of ultra-low viscosity guar gum, it is characterised in that comprise the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 2-3 times, obtains clean piece, then dries to moisture 15%；
（2）It is broken：The guar splits of drying is subjected to break process, the powdery of 10 mesh is obtained；
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 35-45 DEG C of warm water, adds 5-10
The potassium sorbate of parts by weight and the citric acid of 15-20 parts by weight, stirring warm water are completely dissolved until guar gum, guar gum
Mass concentration is in 60%-80%；Then 70-80 DEG C is warming up to, 1.5-2h is maintained；30 DEG C are rapidly cooled to, compound sweet dew is added and gathers
Carbohydrase is digested, and temperature then is warming up into 45-55 DEG C, keeps 3-4h, and high temperature goes out enzyme；
（4）Dry drying：Continuous drying using band drier, temperature is 80-95 DEG C, and moisture is controlled in 10-12%；
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, the powder of 200 mesh is ground into
Shape, moisture control 8-10%, then screening is packed.
2. the preparation technology of ultra-low viscosity guar gum according to claim 1, it is characterised in that step（3）Add compound
The dimethyl silicone polymer of 5-10 parts by weight is added while mannase is digested.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137727.XA CN106937722A (en) | 2016-12-12 | 2016-12-12 | A kind of production technology for the wholemeal that ferments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137727.XA CN106937722A (en) | 2016-12-12 | 2016-12-12 | A kind of production technology for the wholemeal that ferments |
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| Publication Number | Publication Date |
|---|---|
| CN106937722A true CN106937722A (en) | 2017-07-11 |
Family
ID=59469068
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| CN201611137727.XA Pending CN106937722A (en) | 2016-12-12 | 2016-12-12 | A kind of production technology for the wholemeal that ferments |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115254244A (en) * | 2022-07-25 | 2022-11-01 | 无锡东谷工程科技有限公司 | Method and equipment for processing whole-grain whole wheat flour |
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|---|---|---|---|---|
| CN102150840A (en) * | 2010-12-29 | 2011-08-17 | 国家粮食局科学研究院 | Method for preparing stabilized whole wheat flour |
| CN104388514A (en) * | 2014-11-23 | 2015-03-04 | 华中农业大学 | Method for preparing gamma-aminobutyric acid by virtue of fermentation of composite bacteria |
| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
| CN105285700A (en) * | 2015-09-23 | 2016-02-03 | 浙江恒乐粮食有限公司 | Biologic modifying method of bran for producing whole wheat flour |
| CN105851753A (en) * | 2016-04-20 | 2016-08-17 | 安徽省天麒面业科技股份有限公司 | Preparation method of sour fresh wheat beverage |
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2016
- 2016-12-12 CN CN201611137727.XA patent/CN106937722A/en active Pending
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|---|---|---|---|---|
| CN102150840A (en) * | 2010-12-29 | 2011-08-17 | 国家粮食局科学研究院 | Method for preparing stabilized whole wheat flour |
| CN104388514A (en) * | 2014-11-23 | 2015-03-04 | 华中农业大学 | Method for preparing gamma-aminobutyric acid by virtue of fermentation of composite bacteria |
| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
| CN105285700A (en) * | 2015-09-23 | 2016-02-03 | 浙江恒乐粮食有限公司 | Biologic modifying method of bran for producing whole wheat flour |
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| CN115254244A (en) * | 2022-07-25 | 2022-11-01 | 无锡东谷工程科技有限公司 | Method and equipment for processing whole-grain whole wheat flour |
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Application publication date: 20170711 |