CN107156824A - Nutrition wheat germ wheat flour and preparation method thereof - Google Patents
Nutrition wheat germ wheat flour and preparation method thereof Download PDFInfo
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- CN107156824A CN107156824A CN201710540240.4A CN201710540240A CN107156824A CN 107156824 A CN107156824 A CN 107156824A CN 201710540240 A CN201710540240 A CN 201710540240A CN 107156824 A CN107156824 A CN 107156824A
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- 241000209140 Triticum Species 0.000 title claims abstract description 295
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 288
- 235000013312 flour Nutrition 0.000 title claims abstract description 64
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 63
- 230000035764 nutrition Effects 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 108010068370 Glutens Proteins 0.000 claims abstract description 27
- 235000021312 gluten Nutrition 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000002184 metal Substances 0.000 claims description 15
- 229910052751 metal Inorganic materials 0.000 claims description 15
- 235000015099 wheat brans Nutrition 0.000 claims description 15
- 238000001514 detection method Methods 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 11
- 230000003020 moisturizing effect Effects 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000009736 wetting Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000003749 cleanliness Effects 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 5
- 210000003491 skin Anatomy 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 229920001221 xylan Polymers 0.000 claims 1
- 150000004823 xylans Chemical class 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 2
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000021393 food security Nutrition 0.000 description 4
- 210000001161 mammalian embryo Anatomy 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 2
- 241000005787 Cistanche Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010046516 Wheat Germ Agglutinins Proteins 0.000 description 1
- 235000019752 Wheat Middilings Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021085 polyunsaturated fats Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- 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 present invention relates to a kind of nutrition wheat germ wheat flour and preparation method thereof, belong to wheat flour preparing technical field.Nutrition wheat germ wheat flour, including according to the following raw material of mass fraction meter：80 90 parts of high gluten wheat flour, 10 20 parts of nutrition wheat germ, 12 parts of Gluten, 0.8 1 parts of enzyme preparation, 0.05 0.1 parts of emulsifying agent, wherein the nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australian white wheat 20 30%, U.S. red hard spring wheat 30 40%, Canada Red spring wheat 35 40%, add up to 100%.Nutrition wheat germ wheat flour of the present invention can supplement natural albumen for human body, and vitamin E, vitamin B and several mineral materials, long-term consumption have effects that to improve function of human body.
Description
Technical field
The invention belongs to wheat flour preparing technical field, and in particular to a kind of nutrition wheat germ wheat flour and preparation method thereof.
Background technology
Embryo is lifespring.General wheat wheat germ accounts for the 2.5%~3.0% of wheat seed, and wheat wheat germ is rich in
A variety of alimentary health-care function compositions.The egg in carbohydrate, protein and fat, general wheat wheat germ is rich in wheat wheat germ
Bai Hanliang is 26.0%~31.5%.Protein content in wheat wheat germ is only second to soybean, is albumen in rice, wheat flour respectively
4.9 and 3.2 times of content；Be protein content in lean beef, thin pork and egg 1.5,1.8 and 2.1 times.In addition, wheat wheat
Also containing plurality kinds of health care factors such as vitamin, mineral matter, Flavonoid substances, wheat wheat germ agglutinins in embryo.Therefore, wheat wheat germ
It is assigned " mankind's natural nutrition treasure-house ", " antisenility cistanche food ", " the eatable antifatigue sports food of beauty " and " nutrient slim
A variety of laudatory titles such as food ".The various food produced using wheat germ as main fortification, not only there is high attached value, and increasingly
Liked.In the not utilized exploitation of the most flour mill's wheat germs of China, all flow into directly embryo and make byproduct in wheat-middlings wheat bran at a low price
Sale.This not only causes the waste of this nutritional resource, also make substandard goods be difficult storage (because it contains compared with polyunsaturated fat,
It is perishable).And because of the limitation of each producer's process conditions and technical merit, the purity that wheat germ is extracted is low, frangible and easily mixes
There are a substandard goods, the problem of on the other hand most producers can not solve after wheat germ is extracted not shelf-stable.
The content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art and provide a kind of nutrition wheat germ wheat flour and preparation method thereof,
The big sheet wheat germ of high-purity can be produced and its storage problem is solved, the nutritive value of wheat germ is farthest remained.
The present invention is adopted the following technical scheme that：
Nutrition wheat germ wheat flour, including according to the following raw material of mass fraction meter：
80-90 parts of high gluten wheat flour, 10-20 parts of nutrition wheat germ, 1-2 parts of Gluten, 0.8-1 parts of enzyme preparation, emulsifying agent
0.05-0.1 parts, wherein the nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australia
White wheat 20-30%, U.S. red hard spring wheat 30-40%, Canada Red spring wheat 35-40%, add up to 100%.
Further, the enzyme preparation is one kind in amylase, zytase or lipase.
Further, the emulsifying agent is one kind in stearoyl lactate or CSL.
The present invention also provides the preparation method of described nutrition wheat germ wheat flour, comprises the following steps：
Step one, raw material is selected：Good quality wheat is selected, the wheat is the white wheat of Australia, U.S. red hard spring wheat and Jia Na
Big red spring；
It is clear at the beginning of step 2, raw material：Raw material is removed into impurity removing by screen；
Step 3, with wheat：According to the quality proportioning, by Australian white wheat, U.S. red hard spring wheat and Canada Red spring wheat
It is well mixed；
Step 4, wheat wetting；Adding water moistens epidermis, control moisture content, wheat by the step regulation moisture after, cortex with
The intensity difference of endosperm expands, and cortex toughness is improved, and makes wheat bran and wheat germ non-breakable in development process, is conducive to improving and produces
The precision of product；Intensity declines after endosperm is improved, and is easily finely ground to powder, advantageously ensures that the quality of product；
Step 5, the secondary cleaning of raw material：By multiple screen, thresh wheat, go stone, degaussing make the cleanliness factor of wheat reach will
Ask；
Step 6, wheat germ flattens mill, and the extruding of mill is flattened by wheat germ, makes it possible to produce the wheat germ of larger piece；
Step 7, screen；
Step 8, grinding；
Step 9, is classified screen：Flour, wheat bran, wheat germ are separated by being classified screen；
Step 10, wheat germ sieve；By the way that wheat bran, wheat germ are screened to extract wheat germ；
Step 11, low temperature drying：Take two-stage moisturizing to dry the wheat germ of extraction, obtain nutrition wheat germ；
Step 12, according to the quality proportioning, by high gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent
Dispensing is carried out, after mixing screen, through weighing and bagging, metal detection, the nutrition wheat germ wheat flour is produced.
Further, described in step one select good quality wheat be specially：Select unit weight >=790 g/l, unsound grain
≤ 6%, impurity≤1%, the good quality wheat of moisture≤12.5%.
Further, wheat moisture control is added water in step 4 in 15-16%.
Further, screen described in step 7 is specially：The material that mill is flattened by wheat germ is subjected to classification processing, carried
The flour and fine bran of generation are taken, the material containing endosperm, wheat germ and wheat skin is entered into follow-up grinding step.
Further, grinding is specially described in step 8：Step 7 resulting material is passed sequentially through into shelling, reduction, slag
Mill and tail rolls.
Further, two-stage moisturizing drying is specially described in step 11：The first order：In 80~85 DEG C of temperature, relatively
Humidity is dried 60~70 minutes under conditions of 70~75%；The second level：Temperature at 70~75 DEG C, relative humidity 60~
Under conditions of 65%, dry 80~100 minutes；Wheat moisture content is controlled within 4%.
Further, metal detection described in step 12 makes in product to exist >=Φ 1.5mm ferrous metal, really
Protect food security.
The present invention compared with prior art, has the advantages that：
The present invention extracts nutrition wheat germ by the way that the wheat of different sources is mixed, and is incorporated wheat flour, both remained
The natural nutritive value of wheat germ eliminates the fishy smell of wheat germ again, and selects unit weight >=790 g/l, unsound grain≤6%,
Impurity≤1%, the good quality wheat of moisture≤12.5%, it is ensured that larger piece wheat germ can be extracted；Wheat wetting step is also more closed
Key, wheat is after wheat wetting regulation moisture, and the intensity difference of cortex and endosperm expands, and cortex toughness is improved, and makes wheat bran and wheat germ
It is non-breakable in development process, be conducive to improving the precision of product；Intensity declines after endosperm is improved, and is easily finely ground to powder, favorably
In the quality for ensureing product.
Mill is flattened by wheat germ to extrude wheat, wheat germ is farthest retained big in production extraction process
Piece, also makes the purity of wheat germ get a promotion, and then by low temperature drying and using two-stage moisturizing drying, drops to the moisture of wheat germ
Within 4%, while making the nutritive value of wheat germ not be damaged, it is possible to further reduce the fishy smell of wheat germ in itself, finally will
High gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent carry out science collocation, consumer is had delicious face
Food, can draw the nutritive value of natural wheat germ again.
Therefore, nutrition wheat germ wheat flour of the present invention can supplement natural albumen for human body, vitamin E, vitamin B and
Several mineral materials, long-term consumption has effects that to improve function of human body.
Embodiment
The present invention is described in further detail below by embodiment, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.
Embodiment 1
Nutrition wheat germ wheat flour, including according to the following raw material of mass fraction meter：
85 parts of high gluten wheat flour, 15 parts of nutrition wheat germ, 1.5 parts of Gluten, 0.9 part of zytase, stearoyl lactate
0.08 part, wherein the nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australian white wheat
25%th, U.S. red hard spring wheat 40%, Canada Red spring wheat 35%.
The preparation method of nutrition wheat germ wheat flour, comprises the following steps described in the present embodiment：
Step one, raw material is selected：Good quality wheat is selected, the wheat is the white wheat of Australia, U.S. red hard spring wheat and Jia Na
Big red spring, good quality wheat need to meet the requirements：Unit weight >=790 g/l, unsound grain≤6%, impurity≤1%, moisture≤
12.5%；
It is clear at the beginning of step 2, raw material：Raw material is removed into impurity removing by screen；
Step 3, with wheat：According to the quality proportioning, by Australian white wheat, U.S. red hard spring wheat and Canada Red spring wheat
It is well mixed；
Step 4, wheat wetting；Adding water moistens epidermis, and moisture control adjusts moisture in 15-16%, wheat by the step
Afterwards, the intensity difference of cortex and endosperm expands, and cortex toughness is improved, and makes wheat bran and wheat germ non-breakable in development process, has
Beneficial to the precision for improving product；Intensity declines after endosperm is improved, and is easily finely ground to powder, advantageously ensures that the quality of product；
Step 5, the secondary cleaning of raw material：By multiple screen, thresh wheat, go stone, degaussing make the cleanliness factor of wheat reach will
Ask；
Step 6, wheat germ flattens mill, and the extruding of mill is flattened by wheat germ, makes it possible to produce the wheat germ of larger piece；
Step 7, screen：The material that mill is flattened by wheat germ is subjected to classification processing, the flour produced and fine bran is extracted,
Material containing endosperm, wheat germ and wheat skin is entered into follow-up grinding step；
Step 8, grinding：Step 7 resulting material is passed sequentially through into shelling, reduction, sizing and tail rolls；
Step 9, is classified screen：Flour, wheat bran, wheat germ are separated by being classified screen；
Step 10, wheat germ sieve；By the way that wheat bran, wheat germ are screened to extract wheat germ；
Step 11, low temperature drying：Take two-stage moisturizing to dry the wheat germ of extraction, obtain nutrition wheat germ, the two-stage
Moisturizing is dried：The first order：In 85 DEG C of temperature, relative humidity under conditions of 75%, dry 60 minutes；The second level：Temperature
Degree is at 75 DEG C, and relative humidity is dried 90 minutes under conditions of 65%；Wheat moisture content is controlled within 4%；
Step 12, according to the quality proportioning, by high gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent
Dispensing is carried out, after mixing screen, through weighing and bagging, metal detection, the nutrition wheat germ wheat flour is produced, the metal detection makes
There must not be >=Φ 1.5mm ferrous metal in product, it is ensured that food security.
Embodiment 2
Nutrition wheat germ wheat flour, including according to the following raw material of mass fraction meter：
80 parts of high gluten wheat flour, 10 parts of nutrition wheat germ, 1 part of Gluten, 0.8 part of amylase, 0.05 part of CSL,
Wherein described nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australian white wheat 20%, U.S.
Red hard spring wheat 40%, Canada Red spring wheat 40%.
The preparation method of nutrition wheat germ wheat flour, comprises the following steps described in the present embodiment：
Step one, raw material is selected：Good quality wheat is selected, the wheat is the white wheat of Australia, U.S. red hard spring wheat and Jia Na
Big red spring, good quality wheat need to meet the requirements：Unit weight >=790 g/l, unsound grain≤6%, impurity≤1%, moisture≤
12.5%；
It is clear at the beginning of step 2, raw material：Raw material is removed into impurity removing by screen；
Step 3, with wheat：According to the quality proportioning, by Australian white wheat, U.S. red hard spring wheat and Canada Red spring wheat
It is well mixed；
Step 4, wheat wetting；Adding water moistens epidermis, and moisture control adjusts moisture in 15-16%, wheat by the step
Afterwards, the intensity difference of cortex and endosperm expands, and cortex toughness is improved, and makes wheat bran and wheat germ non-breakable in development process, has
Beneficial to the precision for improving product；Intensity declines after endosperm is improved, and is easily finely ground to powder, advantageously ensures that the quality of product；
Step 5, the secondary cleaning of raw material：By multiple screen, thresh wheat, go stone, degaussing make the cleanliness factor of wheat reach will
Ask；
Step 6, wheat germ flattens mill, and the extruding of mill is flattened by wheat germ, makes it possible to produce the wheat germ of larger piece；
Step 7, screen：The material that mill is flattened by wheat germ is subjected to classification processing, the flour produced and fine bran is extracted,
Material containing endosperm, wheat germ and wheat skin is entered into follow-up grinding step；
Step 8, grinding：Step 7 resulting material is passed sequentially through into shelling, reduction, sizing and tail rolls；
Step 9, is classified screen：Flour, wheat bran, wheat germ are separated by being classified screen；
Step 10, wheat germ sieve；By the way that wheat bran, wheat germ are screened to extract wheat germ；
Step 11, low temperature drying：Take two-stage moisturizing to dry the wheat germ of extraction, obtain nutrition wheat germ, the two-stage
Moisturizing is dried：The first order：In 80 DEG C of temperature, relative humidity under conditions of 70%, dry 70 minutes；The second level：Temperature
Degree is at 70 DEG C, and relative humidity is dried 100 minutes under conditions of 60%；Wheat moisture content is controlled within 4%；
Step 12, according to the quality proportioning, by high gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent
Dispensing is carried out, after mixing screen, through weighing and bagging, metal detection, the nutrition wheat germ wheat flour is produced, the metal detection makes
There must not be >=Φ 1.5mm ferrous metal in product, it is ensured that food security.
Embodiment 3
Nutrition wheat germ wheat flour, including according to the following raw material of mass fraction meter：
90 parts of high gluten wheat flour, 20 parts of nutrition wheat germ, 2 parts of Gluten, 1 part of enzyme preparation, 0.1 part of emulsifying agent, wherein described
Nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australian white wheat 30%, U.S. red hard spring wheat
30%th, Canada Red spring wheat 40%.
Further, the enzyme preparation is one kind in amylase, zytase or lipase.
Further, the emulsifying agent is one kind in stearoyl lactate or CSL.
The preparation method of nutrition wheat germ wheat flour, comprises the following steps described in the present embodiment：
Step one, raw material is selected：Good quality wheat is selected, the wheat is the white wheat of Australia, U.S. red hard spring wheat and Jia Na
Big red spring, good quality wheat need to meet the requirements：Unit weight >=790 g/l, unsound grain≤6%, impurity≤1%, moisture≤
12.5%；
It is clear at the beginning of step 2, raw material：Raw material is removed into impurity removing by screen；
Step 3, with wheat：According to the quality proportioning, by Australian white wheat, U.S. red hard spring wheat and Canada Red spring wheat
It is well mixed；
Step 4, wheat wetting；Adding water moistens epidermis, and moisture control adjusts moisture in 15-16%, wheat by the step
Afterwards, the intensity difference of cortex and endosperm expands, and cortex toughness is improved, and makes wheat bran and wheat germ non-breakable in development process, has
Beneficial to the precision for improving product；Intensity declines after endosperm is improved, and is easily finely ground to powder, advantageously ensures that the quality of product；
Step 5, the secondary cleaning of raw material：By multiple screen, thresh wheat, go stone, degaussing make the cleanliness factor of wheat reach will
Ask；
Step 6, wheat germ flattens mill, and the extruding of mill is flattened by wheat germ, makes it possible to produce the wheat germ of larger piece；
Step 7, screen：The material that mill is flattened by wheat germ is subjected to classification processing, the flour produced and fine bran is extracted,
Material containing endosperm, wheat germ and wheat skin is entered into follow-up grinding step；
Step 8, grinding：Step 7 resulting material is passed sequentially through into shelling, reduction, sizing and tail rolls；
Step 9, is classified screen：Flour, wheat bran, wheat germ are separated by being classified screen；
Step 10, wheat germ sieve；By the way that wheat bran, wheat germ are screened to extract wheat germ；
Step 11, low temperature drying：Take two-stage moisturizing to dry the wheat germ of extraction, obtain nutrition wheat germ, the two-stage
Moisturizing is dried：The first order：In 80 DEG C of temperature, relative humidity under conditions of 75%, dry 60 minutes；The second level：Temperature
Degree is at 75 DEG C, and relative humidity is dried 80 minutes under conditions of 65%；Wheat moisture content is controlled within 4%；
Step 12, according to the quality proportioning, by high gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent
Dispensing is carried out, after mixing screen, through weighing and bagging, metal detection, the nutrition wheat germ wheat flour is produced, the metal detection makes
There must not be >=Φ 1.5mm ferrous metal in product, it is ensured that food security.
Reference examples
Reference examples are used as using the high gluten wheat flour of certain existing brand.
Performance detection is carried out to the gained nutrition wheat germ of embodiment 2, testing result see the table below 1：
The testing result of the gained nutrition wheat germ of 1 embodiment of table 2
High gluten wheat flour to the gained nutrition wheat germ wheat flour of embodiment 2, reference examples is detected, as a result see the table below 2：
The gained nutrition wheat germ wheat flour of 2 embodiment of table 2, the testing result of the high gluten wheat flour of reference examples
From Tables 1 and 2, the nutrition wheat germ that the application is obtained have higher nutritive value, prepared by nutrition wheat
The nutritive value of embryo wheat flour is also gratifying, compared with existing common wheat powder, and the harmonious of its nutrition-allocated proportion obtains
To being obviously improved.
Claims (10)
1. nutrition wheat germ wheat flour, it is characterised in that including the following raw material according to mass fraction meter：
80-90 parts of high gluten wheat flour, 10-20 parts of nutrition wheat germ, 1-2 parts of Gluten, 0.8-1 parts of enzyme preparation, emulsifying agent 0.05-
0.1 part, wherein the nutrition wheat germ extracts from the mixture of the following raw material according to mass percent meter：Australian white wheat
20-30%, U.S. red hard spring wheat 30-40%, Canada Red spring wheat 35-40%, add up to 100%.
2. nutrition wheat germ wheat flour according to claim 1, it is characterised in that the enzyme preparation is amylase, xylan
One kind in enzyme or lipase.
3. nutrition wheat germ wheat flour according to claim 1, it is characterised in that the emulsifying agent be stearoyl lactate or
One kind in CSL.
4. the preparation method of the nutrition wheat germ wheat flour described in claim 1, it is characterised in that comprise the following steps：
Step one, raw material is selected：Good quality wheat is selected, the wheat is the white wheat of Australia, U.S. red hard spring wheat and Canada Red
Spring wheat；
It is clear at the beginning of step 2, raw material：Raw material is removed into impurity removing by screen；
Step 3, with wheat：According to the quality proportioning, Australian white wheat, U.S. red hard spring wheat and Canada Red spring wheat are mixed
Uniformly；
Step 4, wheat wetting；Adding water moistens epidermis, controls moisture content；
Step 5, the secondary cleaning of raw material：By multiple screen, thresh wheat, go stone, degaussing the cleanliness factor of wheat is reached requirement；
Step 6, wheat germ flattens mill：Mill is flattened by wheat germ to extrude wheat；
Step 7, screen；
Step 8, grinding；
Step 9, is classified screen：Flour, wheat bran, wheat germ are separated by being classified screen；
Step 10, wheat germ sieve；
Step 11, low temperature drying：The wheat germ of extraction is dried, takes two-stage moisturizing to dry, obtains nutrition wheat germ；
Step 12, according to the quality proportioning, high gluten wheat flour, nutrition wheat germ, Gluten, enzyme preparation and emulsifying agent are carried out
Dispensing, after mixing screen, through weighing and bagging, metal detection, produces the nutrition wheat germ wheat flour.
5. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that selected described in step one
Good quality wheat is specially：Unit weight >=790 g/l are selected, unsound grain≤6%, impurity≤1%, the high-quality of moisture≤12.5% is small
Wheat.
6. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that added water in step 4 small
Wheat moisture control is in 15-16%.
7. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that screen described in step 7 has
Body is：Will by wheat germ flatten mill material carry out classification processing, extract produce flour and fine bran, will contain endosperm, wheat germ and
The material of wheat skin enters follow-up grinding step.
8. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that lap described in step 8
Body is：Step 7 resulting material is passed sequentially through into shelling, reduction, sizing and tail rolls.
9. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that two-stage described in step 11
Moisturizing is dried：The first order：In 80~85 DEG C of temperature, relative humidity under conditions of 70~75%, 60~70 points are dried
Clock；The second level：Temperature is at 70~75 DEG C, and relative humidity is dried 80~100 minutes under conditions of 60~65%；Control wheat contains
Water rate is within 4%.
10. the preparation method of nutrition wheat germ wheat flour according to claim 4, it is characterised in that described in step 12
Metal detection makes in product to exist >=Φ 1.5mm ferrous metal.
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| CN201710540240.4A CN107156824A (en) | 2017-07-05 | 2017-07-05 | Nutrition wheat germ wheat flour and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108080084A (en) * | 2017-12-27 | 2018-05-29 | 安徽省达亿粮油食品有限公司 | A kind of production method of waxy wheat flour |
| CN110892965A (en) * | 2019-11-25 | 2020-03-20 | 吉林省金满乌农业科技开发有限公司 | Wu late-maturing flour |
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| CN102742614A (en) * | 2012-03-23 | 2012-10-24 | 杨五十二 | Nutrient flour |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742614A (en) * | 2012-03-23 | 2012-10-24 | 杨五十二 | Nutrient flour |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
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| 彭亚锋等: "《焙烤食品科学与技术》", 31 July 2011, 中国计量出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108080084A (en) * | 2017-12-27 | 2018-05-29 | 安徽省达亿粮油食品有限公司 | A kind of production method of waxy wheat flour |
| CN110892965A (en) * | 2019-11-25 | 2020-03-20 | 吉林省金满乌农业科技开发有限公司 | Wu late-maturing flour |
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Application publication date: 20170915 |