CN107801898A - A kind of flour heat-treatment processing process - Google Patents
A kind of flour heat-treatment processing process Download PDFInfo
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- CN107801898A CN107801898A CN201710867643.XA CN201710867643A CN107801898A CN 107801898 A CN107801898 A CN 107801898A CN 201710867643 A CN201710867643 A CN 201710867643A CN 107801898 A CN107801898 A CN 107801898A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 141
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000008569 process Effects 0.000 title claims abstract description 18
- 238000010438 heat treatment Methods 0.000 title claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 238000005213 imbibition Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 5
- 241000219051 Fagopyrum Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000010170 biological method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241001677738 Aleuron Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
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 present invention relates to a kind of flour heat-treatment processing process.The processing technology comprises the following steps：Prepare flour；Flour pre-processes；Launch flour；It is passed through steam；Quick cooling；Crush flour；Flour sieving；Clear up remaining flour；Flour is dried；Natural cooling；Tinning is deposited；The flour is one or more combinations of wheat flour, pearling cone meal, oatmeal, buckwheat and corn flour.Flour heat-treatment processing process provided by the present invention, it by multiple steam treatment, can effectively improve flour performance, increase the application of flour；Flour after present invention processing reduces relative to untreated flour, the increase of its water imbibition, viscosity；Manufacture craft of the invention is simple and easy, simple operation, and up-front investment cost is low, is adapted to large-scale production, is with a wide range of applications in terms of food.
Description
Technical field
The present invention relates to flour processing technology field, more particularly to a kind of flour heat-treatment processing process.
Background technology
Flour is the primary raw material of the conventional staple food and baked goods of people.And tailored flour quantity domestic at present and product
Kind is less, and the method for production is also relatively simple, is largely to use with wheat, with powder and additivated method, does not almost have
Using other new technologies, so causing, food enterprise selection variety range is small, food quality is not high and of less types shows
As.Continually developing and applying with new technology, developed country, which has started to explore after physical method carries out flour, modifies next life
Produce all kinds of tailored flours.
Flour heat treatment is a new technology in terms of flower characters improvement, is the production of flour tailored flour, increment utilizes, drop
The effective measures of low production cost.Through research, flour can improve and relax the physics and rheology of flour after high pressure moderately gelatinization
Characteristic is learned, flour carries the gelation of starch, and the viscosity of hot and cold is modified to a preferable state, and the viscosity of cold conditions is still
Good, i.e., under the stirring of cold water, the viscosity of batter is still good.Meanwhile high temperature can make the content of microorganisms in flour anxious with steam
Reduce sharply less, so as to lift the edible safety of product.Noodles, the dumpling and other food of important proportion are accounted in China's food configuration,
Particularly it is dynamic and competition industrialization food such as instant noodles, quick-freezing dumpling, vermicelli property improvement during, majority
Need to use converted starch, and use the denaturation that the modified wheat flour containing aleuron all replaces or part replacement largely uses at present
Starch, very with actual application prospect, and the security and applicability of food can be further ensured that.
The production of domestic tailored flour at present substantially surrounds the technology expansion of two aspects, first, the face to separate sources
Powder carries out reasonably combined matching somebody with somebody powder technology；Second, the additive improvement skill carried out using the additive of chemistry or biological method production
Art.Can solve the cracker meal that has of problem by typically matching somebody with somebody powder mode, but this is by using condition premised on low muscle wheat
, due to being limited to the quality of domestic low muscle wheat, the raw materials for production of Current Domestic cracker meal mainly based on import wheat, this
Since sample, the cost of material of cracker meal production accordingly increases.It is to change using chemistry or the additive of biological method synthesis or extraction
Another shortcut of kind flour quality, typical such as brightening agent, gluten fortifier, emulsion stabilizer.For the use of additive has two
Limitation, first, the limitation for the use of it safety using amount be present of most additives.
Flour through Overheating Treatment is a kind of wholefood without any additive, and the distinctive wheat of flour can be kept fragrant
Taste, nowadays it is widely used for making face coat, soup stock, the tune for being permitted numerous food and food additives, image planes bag and food
Taste juice, sauce, wafer and bakery；Thickener, baby food and biscuit, adhesive can be also used as, such as be used in sausage and produce
Product, as premix, blend flour and partly replace starch.For flour mill, the flour through Overheating Treatment
It is a kind of value-added product of high profit.Flour Technology for Heating Processing originates in developed country in the early 1990s, main at that time
It is to produce sticky high, the few flour dedicated for making cake of bacterium, but domestic grinding now for flour heat treatment
Study carefully and be also confined to laboratory stage mostly, for the flour thermal treatment process technology equipment or blank of factorial praluction.
The content of the invention
In order to solve the problems, such as that prior art is present, the invention provides a kind of flour heat-treatment processing process, makes work
Skill is simple, is adapted to large-scale production, can effectively improve flour performance, increase the application of flour, have in terms of food
Have wide practical use.
To achieve these goals, the present invention is to realize by the following technical solutions：A kind of flour heat treatment process
Technique, the processing technology comprise the following steps：
Step 1：Prepare flour；The type and weight of processing flour as needed, collect the flour that water content is 10.5-19.5%
It is standby；
Step 2：Flour pre-processes；Under conditions of temperature is 120-150 DEG C, the flour collected is pre-processed, pre- place
Flour water content after reason is 13.5%-15%, and temperature is 30-35 DEG C；
Step 3：Launch flour；Pretreated flour is sent into annealer with 80-120 kg/min of flow；
Step 4：It is passed through steam；Steam is passed through in heat treated device to heat flour, be continually fed into steaming for the first time in three times
Vapour 10-15 minutes, the flow for being passed through steam are 3-6 cubic meters per minutes, and temperature is 100-110 DEG C, pressure 0.35-
0.45Mpa, steam 5-10 minutes are continually fed into for the second time, the flow for being passed through steam is 2-4 cubic meters per minutes, temperature 110-
120 DEG C, pressure 0.45-0.55Mpa；Third time is continually fed into steam 5-10 minutes, and the flow for being passed through steam is 2-4 cubes
M/min, temperature is 120-130 DEG C, pressure 0.50-0.65Mpa；
Step 5：Quick cooling；The flour after steam treatment is quickly cooled down using cooling tower；
Step 6：Crush flour；Flour is exported by delivery pipe, and fully crushed using pulverizer；
Step 7：Flour sieving；Flour after crushing is screened by sieve, the full-size of sieve sieve aperture is 160 microns；
Step 8：Clear up remaining flour；The flour that will be screened in delivery pipe not over sieve, cleans out delivery pipe；
Step 9：Flour is dried；Using drying machine, processing is dried in the flour after screening；
Step 10：Natural cooling；By the flour after drying process under conditions of temperature is 25-30 DEG C, natural cooling is carried out；
Step 11：Tinning is deposited；Flour after drying process is loaded in vial and deposited.
As a kind of preferred embodiment of the present invention, the temperature after the quick cooling should be less than 30 DEG C, the moisture in flour
Content should be less than 13.5%.
As a kind of preferred embodiment of the present invention, the flour is wheat flour, pearling cone meal, oatmeal, buckwheat and corn
One or more combinations of powder, when flour is multiple combinations, wheat flour, pearling cone meal, oatmeal, buckwheat and corn flour are matched somebody with somebody
Than for 1：2：2：1：1.
As a kind of preferred embodiment of the present invention, it is under conditions of temperature is 120-150 DEG C that the flour, which is dried, is dried
80-100 minutes.
Beneficial effects of the present invention are：
1st, flour heat-treatment processing process provided by the present invention, by multiple steam treatment, flour can effectively be improved
Energy, increase the application of flour.
2nd, the flour after present invention processing reduces relative to untreated flour, the increase of its water imbibition, viscosity, realizes flour
Performance notable improvement.
3rd, manufacture craft of the invention is simple and easy, simple operation, and up-front investment cost is low, is adapted to large-scale production,
It is with a wide range of applications in terms of food.
Brief description of the drawings
Fig. 1 is a kind of flour heat-treatment processing process flow chart；
Embodiment
To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to
Embodiment, the present invention is expanded on further.
Referring to Fig. 1, the present invention provides a kind of technical scheme：A kind of flour heat-treatment processing process, the processing technology
Comprise the following steps：
Step 1：Prepare flour；The type and weight of processing flour as needed, collect the flour that water content is 10.5-19.5%
It is standby；
Step 2：Flour pre-processes；Under conditions of temperature is 120-150 DEG C, the flour collected is pre-processed, pre- place
Flour water content after reason is 13.5%-15%, and temperature is 30-35 DEG C；
Step 3：Launch flour；Pretreated flour is sent into annealer with 80-120 kg/min of flow；
Step 4：It is passed through steam；Steam is passed through in heat treated device to heat flour, be continually fed into steaming for the first time in three times
Vapour 10-15 minutes, the flow for being passed through steam are 3-6 cubic meters per minutes, and temperature is 100-110 DEG C, pressure 0.35-
0.45Mpa, steam 5-10 minutes are continually fed into for the second time, the flow for being passed through steam is 2-4 cubic meters per minutes, temperature 110-
120 DEG C, pressure 0.45-0.55Mpa；Third time is continually fed into steam 5-10 minutes, and the flow for being passed through steam is 2-4 cubes
M/min, temperature is 120-130 DEG C, pressure 0.50-0.65Mpa；
Step 5：Quick cooling；The flour after steam treatment is quickly cooled down using cooling tower；
Step 6：Crush flour；Flour is exported by delivery pipe, and fully crushed using pulverizer；
Step 7：Flour sieving；Flour after crushing is screened by sieve, the full-size of sieve sieve aperture is 160 microns；
Step 8：Clear up remaining flour；The flour that will be screened in delivery pipe not over sieve, cleans out delivery pipe；
Step 9：Flour is dried；Using drying machine, processing is dried in the flour after screening；
Step 10：Natural cooling；By the flour after drying process under conditions of temperature is 25-30 DEG C, natural cooling is carried out；
Step 11：Tinning is deposited；Flour after drying process is loaded in vial and deposited.
As a kind of preferred embodiment of the present invention, the temperature after the quick cooling should be less than 30 DEG C, the moisture in flour
Content should be less than 13.5%.
As a kind of preferred embodiment of the present invention, the flour is wheat flour, pearling cone meal, oatmeal, buckwheat and corn
One or more combinations of powder, when flour is multiple combinations, wheat flour, pearling cone meal, oatmeal, buckwheat and corn flour are matched somebody with somebody
Than for 1：2：2：1：1.
As a kind of preferred embodiment of the present invention, it is under conditions of temperature is 120-150 DEG C that the flour, which is dried, is dried
80-100 minutes.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above, for this area skill
For art personnel, it is clear that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing substantially from the present invention spirit or
In the case of essential characteristic, the present invention can be realized in other specific forms.Which point therefore, no matter from the point of view of, all should incite somebody to action
Embodiment regards exemplary as, and be it is nonrestrictive, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that all changes fallen in the implication and scope of the equivalency of claim are included in the present invention
It is interior.Any reference in claim should not be considered as to the involved claim of limitation.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (4)
1. a kind of flour heat-treatment processing process, it is characterised in that the processing technology comprises the following steps：
Step 1：Prepare flour；The type and weight of processing flour as needed, collect the flour that water content is 10.5-19.5%
It is standby；
Step 2：Flour pre-processes；Under conditions of temperature is 120-150 DEG C, the flour collected is pre-processed, pre- place
Flour water content after reason is 13.5%-15%, and temperature is 30-35 DEG C；
Step 3：Launch flour；Pretreated flour is sent into annealer with 80-120 kg/min of flow；
Step 4：It is passed through steam；Steam is passed through in heat treated device to heat flour, be continually fed into steaming for the first time in three times
Vapour 10-15 minutes, the flow for being passed through steam are 3-6 cubic meters per minutes, and temperature is 100-110 DEG C, pressure 0.35-
0.45Mpa, steam 5-10 minutes are continually fed into for the second time, the flow for being passed through steam is 2-4 cubic meters per minutes, temperature 110-
120 DEG C, pressure 0.45-0.55Mpa；Third time is continually fed into steam 5-10 minutes, and the flow for being passed through steam is 2-4 cubes
M/min, temperature is 120-130 DEG C, pressure 0.50-0.65Mpa；
Step 5：Quick cooling；The flour after steam treatment is quickly cooled down using cooling tower；
Step 6：Crush flour；Flour is exported by delivery pipe, and fully crushed using pulverizer；
Step 7：Flour sieving；Flour after crushing is screened by sieve, the full-size of sieve sieve aperture is 160 microns；
Step 8：Clear up remaining flour；The flour that will be screened in delivery pipe not over sieve, cleans out delivery pipe；
Step 9：Flour is dried；Using drying machine, processing is dried in the flour after screening；
Step 10：Natural cooling；By the flour after drying process under conditions of temperature is 25-30 DEG C, natural cooling is carried out；
Step 11：Tinning is deposited；Flour after drying process is loaded in vial and deposited.
A kind of 2. flour heat-treatment processing process according to claim 1, it is characterised in that the temperature after the quick cooling
Degree should be less than 30 DEG C, and the moisture in flour should be less than 13.5%.
A kind of 3. flour heat-treatment processing process according to claim 1, it is characterised in that the flour be wheat flour,
Pearling cone meal, oatmeal, buckwheat and the one or more of corn flour combine, when flour is multiple combinations, wheat flour, barley
Powder, oatmeal, the proportioning of buckwheat and corn flour are 1：2：2：1：1.
4. a kind of flour heat-treatment processing process according to claim 1, it is characterised in that it is in temperature that the flour, which is dried,
Spend under conditions of 120-150 DEG C, to dry 80-100 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710867643.XA CN107801898A (en) | 2017-09-22 | 2017-09-22 | A kind of flour heat-treatment processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710867643.XA CN107801898A (en) | 2017-09-22 | 2017-09-22 | A kind of flour heat-treatment processing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107801898A true CN107801898A (en) | 2018-03-16 |
Family
ID=61584494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710867643.XA Pending CN107801898A (en) | 2017-09-22 | 2017-09-22 | A kind of flour heat-treatment processing process |
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| Country | Link |
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| CN (1) | CN107801898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080369A (en) * | 2021-05-09 | 2021-07-09 | 曲阜市圣儒食品有限公司 | Flour steam crisp-opening process method for cakes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009013346A1 (en) * | 2007-07-26 | 2009-01-29 | Cargill, Incorporated | Process for modifying starches |
| CN105431047A (en) * | 2013-03-14 | 2016-03-23 | 里奇产品有限公司 | Heat-treated flour |
| CN105815364A (en) * | 2016-04-26 | 2016-08-03 | 无锡大东粮食工程科技有限公司 | Flour heat treatment processing process |
-
2017
- 2017-09-22 CN CN201710867643.XA patent/CN107801898A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009013346A1 (en) * | 2007-07-26 | 2009-01-29 | Cargill, Incorporated | Process for modifying starches |
| CN105431047A (en) * | 2013-03-14 | 2016-03-23 | 里奇产品有限公司 | Heat-treated flour |
| CN105815364A (en) * | 2016-04-26 | 2016-08-03 | 无锡大东粮食工程科技有限公司 | Flour heat treatment processing process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080369A (en) * | 2021-05-09 | 2021-07-09 | 曲阜市圣儒食品有限公司 | Flour steam crisp-opening process method for cakes |
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Application publication date: 20180316 |