CN108522961A - A kind of flour processing method improving flower characters and flour-made food quality - Google Patents
A kind of flour processing method improving flower characters and flour-made food quality Download PDFInfo
- Publication number
- CN108522961A CN108522961A CN201810045125.4A CN201810045125A CN108522961A CN 108522961 A CN108522961 A CN 108522961A CN 201810045125 A CN201810045125 A CN 201810045125A CN 108522961 A CN108522961 A CN 108522961A
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- Prior art keywords
- flour
- wheat
- fine powder
- processing method
- food quality
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- 235000013312 flour Nutrition 0.000 title claims abstract description 43
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 52
- 235000021307 Triticum Nutrition 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000009736 wetting Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012546 transfer Methods 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 description 4
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
- 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
- A23L33/17—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 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of improvement flower characters of flour processing technical field and the flour processing method of flour-made food quality, this method to be as follows：S1：The impurity in wheat is filtered out using filter screen；S2：Wheat is subjected to wheat wetting processing；S3：Then wheat is sent into flour mill and is milled；S4：Wheat fine powder is delivered in micronizer；S5：Modifying agent is added, drying drying process is then carried out；S6：It is sent into packing shop by modified wheat fine powder, it carries out filling, the flour of the present invention is handled by ultra-fine grinding, make the protein in flour that transfer occur and concentrate, the flour of different proteins content is can get, to meet the production needs of various flour-made foods, product property prepared by the present invention is stable and contributes to absorption of the human body to the beneficial element in flour, modifying agent is added in flour simultaneously, can dramatically increase Flour whiteness, improves flower characters.
Description
Technical field
The invention discloses a kind of improvement flower characters and the flour processing method of flour-made food quality, specially flour to add
Work technical field.
Background technology
The size that the most important index of flour quality is exactly flour muscle rate is weighed, this is mainly by mucedin quality and quantity
It being determined, different flour-made foods has different requirements to flour muscle rate, for nutrition viewpoint, the thick egg of state's yield wheat
White matter and lysine content are not very big with Foreign wheat gap, then from the point of view of processing quality, state's yield wheat in the prevalence of
The not weak phenomenon of the not strong and low muscle of high muscle, gluten strength, baking performance$, rheological properties etc. can not show a candle to external excellent product
Kind, it is difficult to meet the requirement in market.For this purpose, we have proposed a kind of improvement flower characters and the flour processings of flour-made food quality
Method comes into operation, to solve the above problems.
Invention content
The purpose of the present invention is to provide a kind of improvement flower characters and the flour processing methods of flour-made food quality, with solution
Certainly the problems mentioned above in the background art.
To achieve the above object, the present invention provides the following technical solutions：A kind of improvement flower characters and flour-made food quality
Flour processing method, this method is as follows：
S1：The silt in wheat, dust, metal impurities are filtered out using filter screen；
S2：Wheat is subjected to wheat wetting processing, changes wheat moisture content, increases wheat shell elasticity, softening wheat germ breast；
S3：Then wheat is sent into flour mill and is milled, 60--80 mesh sieve is crossed, collects wheat fine powder；
S4：Wheat fine powder is delivered in micronizer, fine powder particle is crushed to 100 μm or less；
S5：Wheat fine powder is delivered in Flour blending machine, and adds modifying agent in Flour blending machine, then carries out drying dry place
Reason makes the control of its moisture in 1--1.5%；
S6：It is sent into packing shop by modified wheat fine powder, is carried out filling.
Preferably, in the step S2, tempering time is 16~for 24 hours, wheat moisture control after wheat wetting 18~
22%.
Preferably, in the step S3, the break release of wheat flour mill is 1B20~30%, while sieving grain classification cooperation wind
System is selected to carry out.
Preferably, in the step S5, modifying agent is the mixed of vitamin C, L-cysteine, tanimoto powder and alpha-amylase
Object is closed, and the additive amount of modifying agent is 0.05--0.08g/kg.
Preferably, in the step S5, drying and processing carries out in drying oven, and furnace temperature is 100--120 DEG C, drying time
For 20--30min.
Compared with prior art, the beneficial effects of the invention are as follows：The flour of the present invention is handled by ultra-fine grinding, by dividing
Grade technology detaches the flour particle of different-grain diameter range, makes the protein in flour that transfer occur and concentrate, can get difference
The flour of protein content, to meet the production needs of various flour-made foods, product property prepared by the present invention is stable and helps
In absorption of the human body to the beneficial element in flour, while modifying agent is added in flour, can dramatically increase Flour whiteness, carry
High flower characters.
Description of the drawings
Fig. 1 is flow process chart of the present invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution：A kind of flour improving flower characters and flour-made food quality
Processing method, this method are as follows：
S1：The silt in wheat, dust, metal impurities are filtered out using filter screen；
S2：Wheat is subjected to wheat wetting processing, changes wheat moisture content, increases wheat shell elasticity, softening wheat germ breast, when wheat wetting
Between for 16~for 24 hours, the wheat moisture control after wheat wetting is 18~22%；
S3：Then wheat is sent into flour mill and is milled, 60--80 mesh sieve is crossed, collects wheat fine powder, wheat milling
The break release of machine is 1B20~30%, while sieving grain classification cooperation aidr bells blast system and carrying out；
S4：Wheat fine powder is delivered in micronizer, fine powder particle is crushed to 100 μm or less；
S5：Wheat fine powder is delivered in Flour blending machine, and adds modifying agent in Flour blending machine, then carries out drying dry place
Reason makes the control of its moisture in 1--1.5%, and modifying agent is the mixing of vitamin C, L-cysteine, tanimoto powder and alpha-amylase
Object, and the additive amount of modifying agent is 0.05--0.08g/kg, drying and processing carries out in drying oven, and furnace temperature is 100--120 DEG C,
Drying time is 20--30min；
S6：It is sent into packing shop by modified wheat fine powder, is carried out filling.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of flour processing method improving flower characters and flour-made food quality, it is characterised in that：The specific step of this method
It is rapid as follows：
S1：The silt in wheat, dust, metal impurities are filtered out using filter screen；
S2：Wheat is subjected to wheat wetting processing, changes wheat moisture content, increases wheat shell elasticity, softening wheat germ breast；
S3：Then wheat is sent into flour mill and is milled, 60--80 mesh sieve is crossed, collects wheat fine powder；
S4：Wheat fine powder is delivered in micronizer, fine powder particle is crushed to 100 μm or less；
S5：Wheat fine powder is delivered in Flour blending machine, and adds modifying agent in Flour blending machine, then carries out drying drying process,
Make the control of its moisture in 1--1.5%；
S6：It is sent into packing shop by modified wheat fine powder, is carried out filling.
2. a kind of flour processing method improving flower characters and flour-made food quality according to claim 1, feature
It is：In the step S2, tempering time be 16~for 24 hours, the wheat moisture control after wheat wetting is 18~22%.
3. a kind of flour processing method improving flower characters and flour-made food quality according to claim 1, feature
It is：In the step S3, the break release of wheat flour mill is 1B20~30%, at the same sieve grain classification cooperation aidr bells blast system into
Row.
4. a kind of flour processing method improving flower characters and flour-made food quality according to claim 1, feature
It is：In the step S5, modifying agent be vitamin C, L-cysteine, tanimoto powder and alpha-amylase mixture, and change
Good dose of additive amount is 0.05--0.08g/kg.
5. a kind of flour processing method improving flower characters and flour-made food quality according to claim 1, feature
It is：In the step S5, drying and processing carries out in drying oven, and furnace temperature is 100--120 DEG C, drying time 20--
30min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810045125.4A CN108522961A (en) | 2018-01-17 | 2018-01-17 | A kind of flour processing method improving flower characters and flour-made food quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810045125.4A CN108522961A (en) | 2018-01-17 | 2018-01-17 | A kind of flour processing method improving flower characters and flour-made food quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522961A true CN108522961A (en) | 2018-09-14 |
Family
ID=63485461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810045125.4A Withdrawn CN108522961A (en) | 2018-01-17 | 2018-01-17 | A kind of flour processing method improving flower characters and flour-made food quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522961A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108405067A (en) * | 2018-01-17 | 2018-08-17 | 刘立稳 | A kind of flour processing method improving fine powder rate |
| CN110663868A (en) * | 2019-10-16 | 2020-01-10 | 宁夏玉礼面粉有限公司 | Production process for improving gluten degree of 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 |
| CN112137014A (en) * | 2020-09-24 | 2020-12-29 | 安徽康美达面业有限责任公司 | Processing method for prolonging quality guarantee period of flour |
-
2018
- 2018-01-17 CN CN201810045125.4A patent/CN108522961A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108405067A (en) * | 2018-01-17 | 2018-08-17 | 刘立稳 | A kind of flour processing method improving fine powder rate |
| CN110663868A (en) * | 2019-10-16 | 2020-01-10 | 宁夏玉礼面粉有限公司 | Production process for improving gluten degree of 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 |
| CN112137014A (en) * | 2020-09-24 | 2020-12-29 | 安徽康美达面业有限责任公司 | Processing method for prolonging quality guarantee period of flour |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180914 |
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| WW01 | Invention patent application withdrawn after publication |