CN107897655A - A kind of potato flour and its production method - Google Patents
A kind of potato flour and its production method Download PDFInfo
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- CN107897655A CN107897655A CN201711061919.1A CN201711061919A CN107897655A CN 107897655 A CN107897655 A CN 107897655A CN 201711061919 A CN201711061919 A CN 201711061919A CN 107897655 A CN107897655 A CN 107897655A
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- 229920001592 potato starch Polymers 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 42
- 229930003231 vitamin Natural products 0.000 claims abstract description 37
- 235000013343 vitamin Nutrition 0.000 claims abstract description 37
- 239000011782 vitamin Substances 0.000 claims abstract description 37
- 229940088594 vitamin Drugs 0.000 claims abstract description 37
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 33
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 18
- 238000004513 sizing Methods 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 230000009467 reduction Effects 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 43
- 238000012216 screening Methods 0.000 claims description 22
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 238000010586 diagram Methods 0.000 claims description 4
- 238000011946 reduction process Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 6
- 229930003268 Vitamin C Natural products 0.000 description 6
- 235000019154 vitamin C Nutrition 0.000 description 6
- 239000011718 vitamin C Substances 0.000 description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 5
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 5
- 229930003270 Vitamin B Natural products 0.000 description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 235000019155 vitamin A Nutrition 0.000 description 5
- 239000011719 vitamin A Substances 0.000 description 5
- 235000019156 vitamin B Nutrition 0.000 description 5
- 239000011720 vitamin B Substances 0.000 description 5
- 229940045997 vitamin a Drugs 0.000 description 5
- 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 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 235000021185 dessert Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 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 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of potato flour, includes 2~10g potato full-powders, 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamin Es per 100g flour；The invention also discloses a kind of production method of potato flour, including 4 shellings, 2 sizing, 8 reductions, 2 tail rolls, finally to additive of the addition containing above-mentioned nutritional ingredient in proportion in the flour obtained after grinding.The advantages of a kind of potato flour provided by the invention and its production method, is：Increase flour mouthfeel, increase flour nutrient composition content, ground by multistage, reduce severity of grind, improve flour quality.
Description
Technical field
The present invention relates to function flour technical field, more particularly to a kind of potato flour and its production method.
Background technology
Sweet potato contains abundant starch, dietary fiber, carrotene and various vitamins, trace element etc., nutritive value
Very high, edible sweet potato can be very good relief of constipation.But since sweet potato seasonality is stronger, storage and difficulty, so, mostly
Only just edible tasty sweet potato is arrived in autumn and winter.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of potato flour and its producer containing potato
Method.
The present invention is to solve above-mentioned technical problem by the following technical programs：
A kind of potato flour, per 100g flour include 2~10g potato full-powders, 12~15g protein, 0.6~
1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamin Es.
Preferably, 2g potato full-powders, 12g protein, 0.6mg vitamin As, 0.6mg dimension lifes are included per 100g flour
Plain B, 12mg vitamin C, 1mg vitamin Es.
Preferably, 10g potato full-powders, 15g protein, 1mg vitamin As, 1.2mg vitamins are included per 100g flour
B, 18mg vitamin Cs, 3mg vitamin Es.
Preferably, 5g potato full-powders, 14g protein, 0.8mg vitamin As, 1mg vitamins are included per 100g flour
B, 15mg vitamin Cs, 2mg vitamin Es.
Present invention also offers a kind of production method of potato flour, comprise the following steps：
1) take net wheat to enter grinder and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；
2) the shelling process of step 1) is repeated several times in the wheat bran for obtaining step 1), and final resulting material is divided into tail through screening
Material, coarse fodder, heart material and powder；
3) by step 1) and 2) in obtained coarse fodder reenter grinder respectively and carry out sizing, the material after sizing passes through
Screening respectively obtains coarse fodder, heart material and powder；
4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material is obtained through screening
Tailing, heart material and powder；
5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction is through screening
Obtain heart material and powder；
6) operation of step 5) is repeated several times in the heart material for obtaining step 5), and the material finally obtained obtains tailing through screening
And powder；
7) by it is above-mentioned by the tailing that step 2) shelling process, step 4) sizing process, step 6) reduction process obtain into
The multiple tail rolls of row, powder and oversize are obtained through screening；
8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；
9) add each additive in proportion respectively in the different grades of flour obtained into step 8), then pack respectively
.
Preferably, the water content of the net wheat is 15%~18%.
Preferably, including 4 shellings, 2 sizing, 8 reductions, 2 tail rolls.
The advantage of the invention is that：1. by potato is added in flour, making flour that there is potato in production
Partial efficacy, and flour mouthfeel can be improved；2. also containing 12%~15% protein in flour, reach the mark of Strong flour
Standard, improves the mouthfeel of potato flour；3. also containing a variety of vitamins needed by human in flour, be conducive to health, promote
Into nutrient absorption；4. directly adding other nutritional ingredients after flour classification, be conducive to being sufficiently mixed for flour；5. pass through 4
Net wheat is ground into flour by shelling, 2 sizing, 8 reductions, 2 tail rolls, is improved grinding number, is reduced what is ground every time
Intensity, improves flour quality；
A kind of potato flour provided by the invention and its production method, by increasing capacitance it is possible to increase flour mouthfeel, increases flour nutrition
Component content, is ground by multistage, reduces severity of grind, improves flour quality.
Brief description of the drawings
Fig. 1 is a kind of mill diagram figure of the production method of potato flour of the embodiment of the present invention.
Each letter implication is as follows in figure：
B：Shelling, S：Sizing, M：Reduction, T：Tail rolls, D：Sieve again, P：Wheat flour purifier, Bc：Bran, Bf：Fine bran, Br：Bran
Skin, DF：Bran finisher, F1：No. 1 powder (high-precision flour), F2：No. 2 powder, F3：No. 3 powder.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, below in conjunction with specific embodiment, and reference
Attached drawing, the present invention is described in further detail.
Embodiment 1
As shown in Figure 1, a kind of production method of potato flour, comprises the following steps：
1) take net wheat to enter grinder 1 and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；
2) the shelling process of step 1) is repeated several times in the wheat bran for obtaining step 1), and final resulting material is divided into tail through screening
Material, coarse fodder, heart material and powder；
3) by step 1) and 2) in obtained coarse fodder reenter grinder 1 respectively and carry out sizing, the material warp after sizing
Cross screening and respectively obtain coarse fodder, heart material and powder；
4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material is obtained through screening
Tailing, heart material and powder；
5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction is through screening
Obtain heart material and powder；
6) operation of step 5) is repeated several times in the heart material for obtaining step 5), and the material finally obtained obtains tailing through screening
And powder；
7) by it is above-mentioned by the tailing that step 2) shelling process, step 4) sizing process, step 6) reduction process obtain into
The multiple tail rolls of row, powder and oversize are obtained through screening；
8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；
9) add nutritional ingredient in proportion respectively in the different grades of flour obtained into step 8), then pack respectively
.
Include 4 shellings, 2 sizing, 8 reductions, 2 tail rolls in above-mentioned steps altogether, in order to completely represent powder in figure
Lu Tu, is labelled with multiple courses of work on uniform machinery, but each machine individually completes a mistake in actual production
Journey；Screening in above-mentioned steps is completed by high side multideck screen 2, and partial material is also needed to separate by wheat flour purifier 3 and entered different
Grinder 1 carries out different grinding work.
Above-mentioned steps 1) in the net wheat water content that uses be 16%, above-mentioned steps 9) in added into different grades of flour
Potato full-powder, Gluten and the vitamin of proper proportion, so that the content of each component reaches requirement in different grades of flour.
The flour added after additive makes flour uniformly be mixed with additive by pipeline transportation.Contain in the present embodiment in every 100g flour
The species and content for each nutritional ingredient having are as follows：
Potato full-powder：5g, protein：14g, vitamin A：0.8mg, vitamin B：1mg, vitamin C：15mg, dimension life
Plain E：2mg.
Embodiment 2
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 15%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Potato full-powder：2g, protein：12g, vitamin A：0.6mg, vitamin B：0.6mg, vitamin C：12mg, dimension
Raw element E：1mg.
Embodiment 3
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 18%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Potato full-powder：10g, protein：15g, vitamin A：1mg, vitamin B：1.2mg, vitamin C：18mg, dimension life
Plain E：3mg.
Embodiment 4
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 17%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Potato full-powder：3g, protein：13.5g, vitamin A：0.9mg, vitamin B：0.8mg, vitamin C：13mg、
Vitamin E：2.5mg.
Embodiment 5
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 16.5%, this
The species and content of each nutritional ingredient contained in embodiment in every 100g flour are as follows：
Potato full-powder：8g, protein：12.5g, vitamin A：0.7mg, vitamin B：1.1mg, vitamin C：16mg、
Vitamin E：1.5mg.
Protein content in the various embodiments described above reaches the standard of high-strength flour between 12%~15%, taste good,
But high-strength flour is mainly used for bread, shortening dessert, puff dessert etc.；As needed, the ratio of the Gluten of addition can be adjusted,
Make 7%~9% that protein content is weak strength flour, for the making of the cakes such as cake, sweet tea shortcake dessert, biscuit；Or make egg
White matter content is the 9%~12% of medium strength flour, with for making heavy Fruit cake, meat-patty etc..
Particular embodiments described above, has carried out the purpose of the present invention, technical solution and beneficial effect further in detail
Describe in detail bright, it should be understood that the foregoing is merely the specific embodiment of the present invention, be not intended to limit the invention, not
It is any modification that those of ordinary skill in the art make the present invention, equivalent on the premise of departing from the spirit and principles in the present invention
Replace, improve etc., it should all fall within the protection domain that claims of the present invention determines.
Claims (7)
- A kind of 1. potato flour, it is characterised in that：Include 2~10g potato full-powders, 12~15g albumen per 100g flour Matter, 0.6~1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamin Es.
- A kind of 2. potato flour according to claim 1, it is characterised in that：It is complete to include 2g potatos per 100g flour Powder, 12g protein, 0.6mg vitamin As, 0.6mg vitamin Bs, 12mg vitamin Cs, 1mg vitamin Es.
- A kind of 3. potato flour according to claim 1, it is characterised in that：Include 10g potatos per 100g flour Quan Fen, 15g protein, 1mg vitamin As, 1.2mg vitamin Bs, 18mg vitamin Cs, 3mg vitamin Es.
- A kind of 4. potato flour according to claim 1, it is characterised in that：It is complete to include 5g potatos per 100g flour Powder, 14g protein, 0.8mg vitamin As, 1mg vitamin Bs, 15mg vitamin Cs, 2mg vitamin Es.
- 5. such as the production method of claim 1-4 any one of them potato flour, it is characterised in that：Comprise the following steps：1) take net wheat to enter grinder and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；2) wheat bran obtained step 1) is repeated several times the shelling process of step 1), final resulting material through screening be divided into tailing, Coarse fodder, heart material and powder；3) by step 1) and 2) in obtained coarse fodder reenter grinder respectively and carry out sizing, the material after sizing is by screening Respectively obtain coarse fodder, heart material and powder；4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material obtains tail through screening Material, heart material and powder；5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction is obtained through screening Heart material and powder；6) heart material obtained step 5) is repeated several times the operation of step 5), the material finally obtained through screening obtain tailing and Powder；7) the above-mentioned tailing obtained by step 2) shelling process, step 4) sizing process, step 6) reduction process is carried out more Secondary tail rolls, powder and oversize are obtained through screening；8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；9) each additive is added in proportion respectively in the different grades of flour obtained into step 8), then packaging is respectively Can.
- A kind of 6. production method of potato flour according to claim 5, it is characterised in that：The water content of the net wheat For 15%~18%.
- A kind of 7. production method of potato flour according to claim 5, it is characterised in that：Including 4 shellings, 2 Sizing, 8 reductions, 2 tail rolls.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061919.1A CN107897655A (en) | 2017-11-02 | 2017-11-02 | A kind of potato flour and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061919.1A CN107897655A (en) | 2017-11-02 | 2017-11-02 | A kind of potato flour and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897655A true CN107897655A (en) | 2018-04-13 |
Family
ID=61843206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061919.1A Withdrawn CN107897655A (en) | 2017-11-02 | 2017-11-02 | A kind of potato flour and its production method |
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| Country | Link |
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| CN (1) | CN107897655A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
| CN103141747A (en) * | 2013-01-24 | 2013-06-12 | 梁俐东 | Nutritious five-cereal flour |
-
2017
- 2017-11-02 CN CN201711061919.1A patent/CN107897655A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
| CN103141747A (en) * | 2013-01-24 | 2013-06-12 | 梁俐东 | Nutritious five-cereal flour |
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