CN107950863A - The flour and its production method that a kind of suitable women is eaten - Google Patents

The flour and its production method that a kind of suitable women is eaten Download PDF

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Publication number
CN107950863A
CN107950863A CN201711061941.6A CN201711061941A CN107950863A CN 107950863 A CN107950863 A CN 107950863A CN 201711061941 A CN201711061941 A CN 201711061941A CN 107950863 A CN107950863 A CN 107950863A
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CN
China
Prior art keywords
flour
vitamin
powder
women
eaten
Prior art date
Application number
CN201711061941.6A
Other languages
Chinese (zh)
Inventor
王清伟
尤国安
徐茹
Original Assignee
安徽昊晨食品有限公司
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Publication date
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Priority to CN201711061941.6A priority Critical patent/CN107950863A/en
Publication of CN107950863A publication Critical patent/CN107950863A/en

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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 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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 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
    • 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 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 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 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 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
    • A23L33/185—Vegetable 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 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses the flour that a kind of suitable women is eaten, and includes 0.5~3g gelatin powders, 2~8g red date powders, 1~5g Flos Rosae Rugosas pollens, 1 3g wolfberry fruit 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；A kind of production method of the flour eaten the invention also discloses suitable women, 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 flour and its production method that a kind of suitable women provided by the invention is eaten, is：Increase flour mouthfeel, increase flour nutrient composition content, ground by multistage, reduce severity of grind, improve flour quality.

Description

The flour and its production method that a kind of suitable women is eaten
Technical field
The present invention relates to function flour technical field, more particularly to the flour and its producer that a kind of suitable women is eaten Method.
Background technology
Nutritional ingredient species in long patent flour is less, it is impossible to meet the specific demand of different user colony, and nowadays first People increasingly focus on the component that absorbs nourishment from diet, it is therefore desirable to different additives is added into flour to improve mouth Sense, have additional nutrients component species and content.
The content of the invention
The technical problems to be solved by the invention are to provide flour and its production method that a kind of suitable women is eaten.
The present invention is to solve above-mentioned technical problem by the following technical programs：
The flour that a kind of suitable women is eaten, per 100g flour include 0.5~3g gelatin powders, 2~8g red date powders, 1~ 5g Flos Rosae Rugosas pollens, 1-3g wolfberry fruit powders.
Preferably, 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg dimension lifes are further included in every 100g flour Plain B, 12~18mg vitamin Cs, 1~3mg vitamin Es.
Preferably, 0.5g gelatin powders, 2g red date powders, 1g Flos Rosae Rugosas pollens, 1g wolfberry fruit powders, 12g eggs are included per 100g flour White matter, 0.6mg vitamin As, 0.6mg vitamin Bs, 12mg vitamin Cs, 1mg vitamin Es.
Preferably, 3g gelatin powders, 8g red date powders, 5g Flos Rosae Rugosas pollens, 3g wolfberry fruit powders, 15g albumen are included per 100g flour Matter, 1mg vitamin As, 1.2mg vitamin Bs, 18mg vitamin Cs, 3mg vitamin Es.
Preferably, 2g gelatin powders, 5g red date powders, 4g Flos Rosae Rugosas pollens, 2g wolfberry fruit powders, 14g albumen are included per 100g flour Matter, 0.8mg vitamin As, 1mg vitamin Bs, 15mg vitamin Cs, 2mg vitamin Es.
A kind of production method of the flour eaten the present invention also provides suitable women, comprises 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 production to addition gelatin powder, red date powder, red date powder, rose in flour Pollen, Gluten and vitamin, improve flour mouthfeel, are conducive to female body health, promote the absorption of nutritional ingredient；2. in face Each nutritional ingredient is directly added after powder classification, is conducive to flour and is sufficiently mixed in follow-up conveying process；3. pass through 4 skins Net wheat is ground into flour by mill, 2 sizing, 8 reductions, 2 tail rolls, improves grinding number, reduce grind every time it is strong Degree, improves flour quality；
The flour and its production method that a kind of suitable women provided by the invention is eaten, by increasing capacitance it is possible to increase flour mouthfeel, increase Flour nutrient composition content, is ground by multistage, reduces severity of grind, improves flour quality.
Brief description of the drawings
Fig. 1 is the mill diagram figure of the production method for the flour that a kind of suitable women of the embodiment of the present invention is eaten.
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 for the flour that suitable women is eaten, 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 Coarse grain powder, Gluten and the vitamin of proper proportion, so that the content of each component reaches requirement in different grades of flour.Add Flour 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 of each nutritional ingredient are as follows：
Gelatin powder：2g, red date powder：5g, Flos Rosae Rugosas pollen：4g, wolfberry fruit powder：2g, protein：14g, vitamin A：0.8mg, dimension Raw element B：1mg, vitamin C：15mg, vitamin 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：
Gelatin powder：0.5g, red date powder：2g, Flos Rosae Rugosas pollen：1g, wolfberry fruit powder：1g, protein：12g, vitamin A：0.6mg、 Vitamin B：0.6mg, vitamin C：12mg, vitamin 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：
Gelatin powder：3g, red date powder：8g, Flos Rosae Rugosas pollen：5g, wolfberry fruit powder：3g, protein：15g, vitamin A：1mg, dimension life Plain B：1.2mg, vitamin C：18mg, vitamin 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：
Gelatin powder：1g, red date powder：3g, Flos Rosae Rugosas pollen：2g, wolfberry fruit powder：2g, 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：
Gelatin powder：2.5g, red date powder：7g, Flos Rosae Rugosas pollen：3g, wolfberry fruit powder：2g, 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 (8)

  1. A kind of 1. flour that suitable women is eaten, it is characterised in that：It is red to include 0.5~3g gelatin powders, 2~8g per 100g flour Date powder, 1~5g Flos Rosae Rugosas pollens, 1-3g wolfberry fruit powders.
  2. 2. the flour that a kind of suitable women according to claim 1 is eaten, it is characterised in that：Further included in per 100g flour 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamins E。
  3. 3. the flour that a kind of suitable women according to claim 2 is eaten, it is characterised in that：Include per 100g flour 0.5g gelatin powders, 2g red date powders, 1g Flos Rosae Rugosas pollens, 1g wolfberry fruit powders, 12g protein, 0.6mg vitamin As, 0.6mg vitamin Bs, 12mg vitamin Cs, 1mg vitamin Es.
  4. 4. the flour that a kind of suitable women according to claim 2 is eaten, it is characterised in that：Include 3g per 100g flour Gelatin powder, 8g red date powders, 5g Flos Rosae Rugosas pollens, 3g wolfberry fruit powders, 15g protein, 1mg vitamin As, 1.2mg vitamin Bs, 18mg dimensions Raw element C, 3mg vitamin E.
  5. 5. the flour that a kind of suitable women according to claim 2 is eaten, it is characterised in that：Include 2g per 100g flour Gelatin powder, 5g red date powders, 4g Flos Rosae Rugosas pollens, 2g wolfberry fruit powders, 14g protein, 0.8mg vitamin As, 1mg vitamin Bs, 15mg dimensions Raw element C, 2mg vitamin E.
  6. 6. as claim 1-5 any one of them is adapted to the production method for the flour that women eats, it is characterised in that：Including with Lower step：
    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.
  7. 7. the production method for the flour that a kind of suitable women according to claim 6 is eaten, it is characterised in that：The net wheat Water content be 15%~18%.
  8. 8. the production method for the flour that a kind of suitable women according to claim 6 is eaten, it is characterised in that：Including 4 Shelling, 2 sizing, 8 reductions, 2 tail rolls.
CN201711061941.6A 2017-11-02 2017-11-02 The flour and its production method that a kind of suitable women is eaten CN107950863A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711061941.6A CN107950863A (en) 2017-11-02 2017-11-02 The flour and its production method that a kind of suitable women is eaten

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711061941.6A CN107950863A (en) 2017-11-02 2017-11-02 The flour and its production method that a kind of suitable women is eaten

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Citations (4)

* Cited by examiner, † Cited by third party
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
CN103876019A (en) * 2014-02-21 2014-06-25 朱奕 Nourishing cherry flour and preparation method thereof
CN104026453A (en) * 2014-05-23 2014-09-10 刘凯 Nutritional flour and preparation method thereof
CN104646087A (en) * 2014-12-20 2015-05-27 山东津宜润德面业有限公司 Flour processing technology

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
CN103876019A (en) * 2014-02-21 2014-06-25 朱奕 Nourishing cherry flour and preparation method thereof
CN104026453A (en) * 2014-05-23 2014-09-10 刘凯 Nutritional flour and preparation method thereof
CN104646087A (en) * 2014-12-20 2015-05-27 山东津宜润德面业有限公司 Flour processing technology

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