CN107125555A - The wholemeal production technology of middle extraction process offals - Google Patents
The wholemeal production technology of middle extraction process offals Download PDFInfo
- Publication number
- CN107125555A CN107125555A CN201710218547.2A CN201710218547A CN107125555A CN 107125555 A CN107125555 A CN 107125555A CN 201710218547 A CN201710218547 A CN 201710218547A CN 107125555 A CN107125555 A CN 107125555A
- Authority
- CN
- China
- Prior art keywords
- grinding
- wholemeal
- wheat
- wheat bran
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of wholemeal production technology of middle extraction process offals, including removal of impurities, wheat wetting, wheat grinding, sorting, wheat bran grinding and Hui Tian, the wheat bran containing part endosperm is selected in the posterior segment produced in wholemeal is used as wheat bran raw material, pre-treatment is carried out to the wheat bran raw material using extruding and puffing technology, then the wheat bran raw material is subjected to grinding, the wheat bran raw material after grinding is finally subjected to Hui Tian, the flour isolated with the wheat grinding is mixed, forms wholemeal.The present invention is reasonable in design, it is easy to flour mill's transformation, saving energy consumption, and preferable to wholemeal quality-improving effect, it is particularly suitable for producing high-quality wholemeal, its palatability and processed and applied characteristic can be significantly improved, and extends the shelf life of wholemeal, there is preferable economic benefit after popularization.
Description
Technical field：
The present invention relates to a kind of production technology of wholemeal, more particularly to a kind of wholemeal of middle extraction process offals
Production technology, can significantly improve the palatability and processed and applied characteristic of wholemeal, and extend the shelf life of wholemeal.
Background technology：
Whole-wheat food is a kind of emerging high nutritive value healthy food, is favored by more and more consumers.In the world, it is raw
The mode of production wholemeal mainly has two kinds, and one is full comminuting method, and two be Hui Tianfa.Full comminuting method usually using efficient percussion grinder or
Stone mill, although this method mill diagram is simple, equipment investment is smaller, is classified to the direct powder crushing process of wheat seed in crushing process
Difficulty is big, there is a certain degree of destruction to protein and starch.Hui Tianfa is to weigh flour by a certain percentage with wheat bran, plumule
New to be mixed into wholemeal, the wholemeal quality controllability of this method production is strong, to protein in flour and the processing quality of starch
Substantially it is the wholemeal mode of production of main flow without influence.However, because wheat bran and plumule are rich in plant cellulose, fat and each
Enzyme is planted, causes the palatability, processed and applied characteristic and storage stability of wholemeal to be deteriorated, therefore, wholemeal need to be carried out must
The pre-treatment wanted.Generally, steamed using extrusion, baking, infrared, ultraviolet microwave, atmospheric gas, high pressure gas is steamed and atmospheric gas steams coupling
Close the several ways such as ultraviolet microwave to carry out after pre-treatment wheat bran and plumule, then crush Hui Tian into flour.Wherein, extrusion
The activity of enzyme can be effectively reduced, extends the shelf life of wholemeal.But the mobility of wheat bran is poor, not only reduces expansion effect,
And the blocking of extruder is easily caused, extensive use is difficult in actual production.
The content of invention：
The technical problems to be solved by the invention are：Overcome the shortcomings of existing process technology there is provided one kind it is reasonable in design, be easy to face
The wholemeal production technology of the transformation of powder factory, saving energy consumption and the good middle extraction process offals of quality-improving effect.
The technical scheme is that：
A kind of wholemeal production technology of middle extraction process offals, including removal of impurities, wheat wetting, wheat grinding, sorting, wheat bran
Grinding and Hui Tian, the posterior segment produced in wholemeal select the wheat bran containing part endosperm as wheat bran raw material, utilize extruding
Puffing technique carries out pre-treatment to the wheat bran raw material, the wheat bran raw material then is carried out into grinding, finally by the wheat after grinding
Bran raw material carries out Hui Tian, and the flour isolated with the wheat grinding is mixed, and forms wholemeal.
The extruding and puffing technology includes high temperature, high pressure, height and cuts and extrude, and adds steam in high-temperature process, using screw rod
Extruded.
The grinding of the wheat bran raw material first carries out precomminution, then make with hammer crusher using grinding method step by step to wheat bran
Coarse crushing is carried out with discaling roll flour mill, is then carried out using percussion grinder finely divided, finally micro- powder crushed is carried out using smooth roll flour mill.
When milling step by step, screening installation is provided between adjacent flour mill, flour and wheat bran is filtered out, screening installation uses selection by winnowing side
Formula.
The wheat grinding and sorting are combined using multilevel grinding to be carried out, and the sorting uses selection by winnowing mode；The wheat bran
The content of endosperm composition is 8%~15% in raw material.
The beneficial effects of the invention are as follows：
1. the present invention produces wholemeal using intermediate method, wheat bran raw material is derived from production line posterior segment, now the endosperm on bran flakes into
Divide to shell substantially and scrape clean, although flour extraction can slightly be improved by further shelling to scrape, be also highly vulnerable to breakage the aleurone on bran flakes,
Make various enzymes therein, such as lipoxygenase, polyphenol oxidase enters flour, so as to influence the edible quality and goods of flour
The frame phase.Therefore, intermediate method production wholemeal can not only reduce unnecessary processing step, moreover it is possible to improve the quality characteristic of flour.
2. the present invention uses extrusion method production wholemeal.The high temperature produced in extrusion pressing puffing process can significantly reduce enzyme
The activity of class, extends the shelf life of wholemeal.
3. the present invention is produced using extrusion auxiliary intermediate method and remains a small amount of starch on wholemeal, wheat bran raw material, more
It is adapted to the condition of work of extruder.Starch can drive wheat bran preferably expanded, its structure is fully broken in extrusion pressing puffing process
It is bad, it is easy to the crushing in later stage, and then realize the improvement of wholemeal rough mouthfeel and the raising of processed and applied characteristic.In addition, containing
The wheat bran of a small amount of starch does not easily cause the blocking of extruder, so as to reduce unnecessary energy consumption.
4. the present invention it is reasonable in design, be easy to flour mill transformation, save energy consumption, the palatability of product, processed and applied characteristic and
Storage stability is good, is particularly suitable for producing high-quality wholemeal, has preferable economic benefit after popularization.
Embodiment：
A kind of wholemeal production technology of middle extraction process offals, including removal of impurities, wheat wetting, wheat grinding, sorting, wheat bran
Grinding and Hui Tian, the posterior segment produced in wholemeal select the wheat bran containing part endosperm as wheat bran raw material, utilize extruding
Puffing technique carries out pre-treatment to the wheat bran raw material, the wheat bran raw material then is carried out into grinding, finally by the wheat after grinding
Bran raw material carries out Hui Tian, and the flour isolated with the wheat grinding is mixed, and forms wholemeal.
The extruding and puffing technology includes high temperature, high pressure, height and cuts and extrude, and adds steam in high-temperature process, using screw rod
Extruded.The grinding of the wheat bran raw material first carries out precomminution, then make with hammer crusher using grinding method step by step to wheat bran
Coarse crushing is carried out with discaling roll flour mill, is then carried out using percussion grinder finely divided, finally micro- powder crushed is carried out using smooth roll flour mill.
When milling step by step, screening installation is provided between adjacent flour mill, flour and wheat bran is filtered out, screening installation is adopted
Use selection by winnowing mode.The wheat grinding and sorting are combined using multilevel grinding to be carried out, and the sorting uses selection by winnowing mode；The wheat
The content of endosperm composition is 8%~15% in bran raw material.
The above described is only a preferred embodiment of the present invention, any formal limitation not is made to the present invention, it is all
It is any simple modification, equivalent variations and the modification made according to the technical spirit of the present invention to above example, still falls within
In the range of technical solution of the present invention.
Claims (5)
1. a kind of wholemeal production technology of middle extraction process offals, including removal of impurities, wheat wetting, wheat grinding, sorting, bran
Skin grinding and Hui Tian, it is characterized in that：Wheat bran containing part endosperm is selected former as wheat bran in the posterior segment produced in wholemeal
Material, carries out pre-treatment to the wheat bran raw material using extruding and puffing technology, the wheat bran raw material then is carried out into grinding, finally will
Wheat bran raw material after grinding carries out Hui Tian, and the flour isolated with the wheat grinding is mixed, and forms wholemeal.
2. the wholemeal production technology of middle extraction process offals according to claim 1, it is characterized in that：It is described to squeeze
Pressure puffing technique includes high temperature, high pressure, height and cuts and extrude, and adds steam in high-temperature process, is extruded using screw rod.
3. the wholemeal production technology of middle extraction process offals according to claim 1, it is characterized in that：The wheat
The grinding of bran raw material is first carried out precomminution to wheat bran with hammer crusher, is reused discaling roll flour mill and entered using grinding method step by step
Row coarse crushing, is then carried out finely divided using percussion grinder, finally carries out Wei Fen crushed using smooth roll flour mill.
4. the wholemeal production technology of middle extraction process offals according to claim 3, it is characterized in that：Grind step by step
During mill, screening installation is provided between adjacent flour mill, flour and wheat bran is filtered out, screening installation uses selection by winnowing mode.
5. the wholemeal production technology of middle extraction process offals according to claim 1, it is characterized in that：The wheat
Grain grinding and sorting are combined using multilevel grinding to be carried out, and the sorting uses selection by winnowing mode；Endosperm composition in the wheat bran raw material
Content be 8%~15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710218547.2A CN107125555B (en) | 2017-04-05 | 2017-04-05 | Whole wheat flour production process for middle extraction treatment of gluten material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710218547.2A CN107125555B (en) | 2017-04-05 | 2017-04-05 | Whole wheat flour production process for middle extraction treatment of gluten material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107125555A true CN107125555A (en) | 2017-09-05 |
| CN107125555B CN107125555B (en) | 2021-04-06 |
Family
ID=59715099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710218547.2A Active CN107125555B (en) | 2017-04-05 | 2017-04-05 | Whole wheat flour production process for middle extraction treatment of gluten material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125555B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108714453A (en) * | 2018-04-11 | 2018-10-30 | 涡阳县丰华面业有限公司 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
| CN108720031A (en) * | 2018-06-15 | 2018-11-02 | 河北省农林科学院粮油作物研究所 | Triticale bran dietary fiber powder and preparation method thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1239946A (en) * | 1967-11-06 | 1971-07-21 | Gen Mills Inc | Cereal product |
| DE69401522T2 (en) * | 1993-03-24 | 1997-05-15 | Nat Starch Chem Invest | Process for increasing the expansion and improving the texture of fiber reinforced extruded food products |
| US6054149A (en) * | 1997-05-16 | 2000-04-25 | Bran Tec, Inc. | Use of rice bran extract as a processing aid |
| CN1810126A (en) * | 2006-03-10 | 2006-08-02 | 冯家彪 | Whole wheat flour producing process |
| CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
| CN103340353A (en) * | 2013-07-31 | 2013-10-09 | 北京工商大学 | Instant highland barley flour processing technology |
| CN105212049A (en) * | 2014-06-30 | 2016-01-06 | 中粮营养健康研究院有限公司 | Wholemeal, wholemeal steamed bun composition of raw materials, wholemeal steamed bun and preparation method thereof |
| CN105558781A (en) * | 2016-01-13 | 2016-05-11 | 萧县华民面粉有限公司 | Processing technology of wheat bran |
| CN105831563A (en) * | 2016-03-31 | 2016-08-10 | 中粮（成都）粮油工业有限公司 | Manufacture method of whole wheat flour |
| CN106261555A (en) * | 2016-08-18 | 2017-01-04 | 蚌埠学院 | Testa Tritici stuffing material and preparation method thereof |
| CN106306989A (en) * | 2016-08-18 | 2017-01-11 | 蚌埠学院 | Method for reducing vomitoxin of wheat bran through extrusion |
| CN205925934U (en) * | 2016-08-17 | 2017-02-08 | 北京和升达信息安全技术有限公司 | Multi -stage reduction device of utensil magnetic separation function |
-
2017
- 2017-04-05 CN CN201710218547.2A patent/CN107125555B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1239946A (en) * | 1967-11-06 | 1971-07-21 | Gen Mills Inc | Cereal product |
| DE69401522T2 (en) * | 1993-03-24 | 1997-05-15 | Nat Starch Chem Invest | Process for increasing the expansion and improving the texture of fiber reinforced extruded food products |
| US6054149A (en) * | 1997-05-16 | 2000-04-25 | Bran Tec, Inc. | Use of rice bran extract as a processing aid |
| CN1810126A (en) * | 2006-03-10 | 2006-08-02 | 冯家彪 | Whole wheat flour producing process |
| CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
| CN103340353A (en) * | 2013-07-31 | 2013-10-09 | 北京工商大学 | Instant highland barley flour processing technology |
| CN105212049A (en) * | 2014-06-30 | 2016-01-06 | 中粮营养健康研究院有限公司 | Wholemeal, wholemeal steamed bun composition of raw materials, wholemeal steamed bun and preparation method thereof |
| CN105558781A (en) * | 2016-01-13 | 2016-05-11 | 萧县华民面粉有限公司 | Processing technology of wheat bran |
| CN105831563A (en) * | 2016-03-31 | 2016-08-10 | 中粮（成都）粮油工业有限公司 | Manufacture method of whole wheat flour |
| CN205925934U (en) * | 2016-08-17 | 2017-02-08 | 北京和升达信息安全技术有限公司 | Multi -stage reduction device of utensil magnetic separation function |
| CN106261555A (en) * | 2016-08-18 | 2017-01-04 | 蚌埠学院 | Testa Tritici stuffing material and preparation method thereof |
| CN106306989A (en) * | 2016-08-18 | 2017-01-11 | 蚌埠学院 | Method for reducing vomitoxin of wheat bran through extrusion |
Non-Patent Citations (6)
| Title |
|---|
| 于新 等: "《谷物加工技术》", 30 April 2011, 北京：中国纺织出版社 * |
| 包启安: "《酱油科学与酿造技术》", 31 January 2011, 北京：中国轻工业出版社 * |
| 毛新成 等: "《饲料工艺与设备》", 31 August 2002, 北京：中国财政经济出版社 * |
| 田允波 等: "《鸡饲料配制技术》", 31 July 2008, 广州：广东科技出版社 * |
| 秦文: "《食品加工原理》", 30 June 2011, 北京：中国计量出版社 * |
| 韩雪 等: "挤压膨化处理对麸片膨化品质及基本品质的影响", 《河南工业大学（自然科学版）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108714453A (en) * | 2018-04-11 | 2018-10-30 | 涡阳县丰华面业有限公司 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
| CN108720031A (en) * | 2018-06-15 | 2018-11-02 | 河北省农林科学院粮油作物研究所 | Triticale bran dietary fiber powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107125555B (en) | 2021-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Papageorgiou et al. | Introduction to cereal processing and by-products | |
| CN101049135B (en) | Deep-processing method and product of highland barley wild oat | |
| CN108371986B (en) | Whole wheat flour processing technology | |
| CN1656919A (en) | High-quality protein nutritive maize flour | |
| CN106179561B (en) | A kind of processing method of rice with remained germ | |
| US6326045B1 (en) | method for the production of precooked and dehulled corn flour for arepa and tortilla | |
| CN107413419A (en) | Paddy deep process | |
| CN105831563A (en) | Manufacture method of whole wheat flour | |
| CN107125555A (en) | The wholemeal production technology of middle extraction process offals | |
| CN102463159B (en) | Clean rice dregs formed by milling embryo and aleurone layers and production technology thereof | |
| CN1302724C (en) | Method for producing maize ultra-fine powder | |
| CN103028457B (en) | Method for making wheat flour for extracting vital gluten | |
| CN111317094A (en) | Preparation process of whole wheat flour | |
| JP2017225393A (en) | Method for producing adzuki bean fermented food product | |
| CN110013903A (en) | Wheat wholemeal production method | |
| CN207187853U (en) | Offals reducing mechanism step by step | |
| US20100203195A1 (en) | Process for Separating High Purity Germ and Bran from Corn | |
| CN101417254A (en) | Wheat gradual peeling and milling method | |
| CN104256320A (en) | Preparation method of mulberry reproduced rice | |
| CN113492038B (en) | Wheat flour milling device and process | |
| RU2443781C1 (en) | Method for production of ethyl alcohol from grain raw material | |
| CN103627554B (en) | Saccharification method of using extruded white sorghum as beer brewing auxiliary material | |
| CN110918186B (en) | Production method and production system of stone mill flour | |
| CN105962015A (en) | Anti-aging plain flour and preparation method thereof | |
| CN1183235A (en) | Method for production of parched highland barley flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |