CN108714453A - It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran - Google Patents
It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran Download PDFInfo
- Publication number
- CN108714453A CN108714453A CN201810319395.XA CN201810319395A CN108714453A CN 108714453 A CN108714453 A CN 108714453A CN 201810319395 A CN201810319395 A CN 201810319395A CN 108714453 A CN108714453 A CN 108714453A
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- CN
- China
- Prior art keywords
- wheat
- wheat bran
- processing
- wholewheat flour
- legal system
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
- B02C23/18—Adding fluid, other than for crushing or disintegrating by fluid energy
- B02C23/20—Adding fluid, other than for crushing or disintegrating by fluid energy after crushing or disintegrating
Abstract
The invention discloses a kind of processing technologys for being returned using wheat bran and adding legal system and making wholewheat flour, initial gross separation is carried out to wheat, stabilization processes are carried out to the wheat bran and malt isolated, using the method expanding treatment method for using heat-chemistry under pressure, the lipase being effectively passivated in wheat bran and plumule, matched alcohol are used in compounding, and do not only reach the effect that sterilization inhibits enzyme activity, and wheat wine flavour can be assigned, improve wholewheat flour taste flavor；Stabilized treated wheat bran and plumule are subjected to Hui Tian again, it is mixed with endosperm and carries out microwave pre-dried, microwave treatment can effectively inhibit the increase of the fatty acid value in wholemeal, its oxidation resistance can also be improved, contribute to the shelf life of extension wholemeal, and the nutritive loss of obtained wholemeal is smaller.
Description
Technical field
The present invention relates to wheat flour processing technique fields, and in particular to a kind of returned using wheat bran is added legal system and make wholewheat flour
Processing technology.
Background technology
Wheat is mainly by endosperm（77.0%~85.0%）, cortex（10.6%~15.3%）And plumule（1.4%~3.8%）3 parts
Composition.Common wheat powder is all to remove the cortex of wheat and plumule, is ground by primary raw material of endosperm.It is small compared to common
Flour, wholemeal completely contain endosperm, cortex and plumule.
The preparation method of wholemeal mainly has whole grain polishing and wheat bran Hui Tianfa, wherein whole grain polishing, wheat bran at present
Be easy mutually to be assembled by the effect of electrostatic with flour, unite, to after being allowed to screening and the difficulty that further crushes increase
Greatly, the difficulty of Control platform is consequently increased；In addition, whole grain polishing can make the endosperm of wheat and plumule be fully retained, but
Aliphatic acid in plumule（Such as unsaturated fatty acid）Easy putrid and deteriorated, enzyme in wheat bran（Such as oxide enzyme, polyphenol oxides enzyme, form sediment
Powder enzyme etc.）It is easily-activated, cause wholemeal Storage period short, quality larger problem affected by environment.
And wheat bran returns the method that adds because being to separate processing wheat bran, plumule, the processing to mucedin, starch in flour
Quality is substantially without influence.But the influence to enzyme and aliphatic acid in wheat bran and plumule still has, and is being reduced so need to find
In wheat bran and plumule under the premise of nutrient component damages, the method for stabilization processes wheat bran and plumule.
Invention content
In view of the above-mentioned problems, the present invention provides a kind of processing technology for being returned using wheat bran and adding legal system and making wholewheat flour, have
Effect retains the nutritional ingredient in wheat bran and malt, extends the Storage period of wholemeal.
In order to achieve the above objectives, the present invention uses following technical scheme：
It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran, include the following steps：
（1）Cleaning removal of impurities, wheat wetting processing are carried out to the wheat after cleaning, drying；
（2）First pulverization process：
Wheat after wheat wetting is subjected to extruding crushing using roller crusher, wheat exodermis is then sloughed by sieve, takes sieve
It is spare to obtain clean wheat kernel for upper solid material；
（3）Separating twice processing：
Above-mentioned wheat kernel is subjected to separating twice processing, wheat bran, wheat embryo and endosperm material are then got by wind riddle；
（4）Stabilization processes：
Wheat bran obtained above and wheat embryo are placed in closed disinfecting container, a certain amount of concentration is added 20-60%'s
Edible alcohol sets heating temperature as 120-180 DEG C, and maximum pressure is in 1.0-2.5 MPa, processing time 5-40min, processing
After gas discharged rapidly to closed container depressurize, be cooled to room temperature；
（5）By aforementioned stableization treated wheat bran and plumule and step（3）Obtained endosperm material is uniformly mixed, and is carried out pre-
After drying process, then carry out ultramicro grinding processing, be made grain size 80-150 mesh wholewheat flour.
Wherein, the step（1）Wheat water content is in 10-18% after wheat wetting processing.
Wherein, the step（4）Stabilization processes are using the method expanding treatment for using heat-chemistry under pressure.
Wherein, the step（5）Pre-dried refers to using microwave drying treatment 1-4min, microwave power 0.4-
1.0kW, 80-95 DEG C of drying temperature.
Compared with prior art, the present invention has the following advantages：
The present invention carries out initial gross separation to wheat, and stabilization processes are carried out to the wheat bran and malt isolated, using pressing
The method expanding treatment method of heat-chemistry is used under force effect, the lipase being effectively passivated in wheat bran and plumule, fatty enzyme values are shown
It writing and declines, matched alcohol is used in compounding, and is not only reached sterilization and is inhibited the effect of enzyme activity, and can assign wheat wine flavour,
Improve the defect that flour taste flavor reduces caused by the addition of wheat bran；By stabilized treated wheat bran and embryo in the present invention
Bud carries out Hui Tian, is mixed with endosperm and carries out microwave pre-dried, then crush to obtain wholewheat flour, then dropped through microwave drying treatment
Low mixture moisture content, the alcohol liquid remained in flour is volatilized and is removed, and microwave treatment can effectively inhibit in wholemeal
The increase of fatty acid value can also improve its oxidation resistance；Lipase and fat in the wholewheat flour prepared using the method for the present invention
The activity of oxidizing ferment is low, and content of fatty acid is low, contributes to the shelf life for extending wholemeal, and the nutritive loss of obtained wholemeal
It is smaller.
Specific implementation mode
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran, include the following steps：
（1）Cleaning removal of impurities, wheat wetting processing are carried out to the wheat after cleaning, drying, wheat water content is 16% after wheat wetting processing；
（2）First pulverization process：
Wheat after wheat wetting is subjected to extruding crushing using roller crusher, wheat exodermis is then sloughed by sieve, takes sieve
It is spare to obtain clean wheat kernel for upper solid material；
（3）Separating twice processing：
Above-mentioned wheat kernel is subjected to separating twice processing, wheat bran, wheat embryo and endosperm material are then got by wind riddle；
（4）Stabilization processes：
Using expanding treatment is carried out with the method for heat-chemistry under pressure, by wheat bran obtained above and wheat
Bud is placed in closed disinfecting container, and edible alcohol of the appropriate concentration 40% is added, and sets heating temperature as 130 DEG C, maximal pressure
Power discharges rapidly gas to closed container and depressurizes in 1.0 MPa, processing time 15min, after treatment, is cooled to room
Temperature；
（5）By aforementioned stableization treated wheat bran and plumule and step（3）Obtained endosperm material is uniformly mixed, and use is micro-
Wave is dried 3min, microwave power 0.6kW, 95 DEG C of drying temperature, then carries out ultramicro grinding processing, and grain size is made in 100 mesh
Wholewheat flour.
Claims (4)
1. a kind of returning the processing technology for adding legal system and making wholewheat flour using wheat bran, which is characterized in that include the following steps：
（1）Cleaning removal of impurities, wheat wetting processing are carried out to the wheat after cleaning, drying；
（2）First pulverization process：
Wheat after wheat wetting is subjected to extruding crushing using roller crusher, wheat exodermis is then sloughed by sieve, takes sieve
It is spare to obtain clean wheat kernel for upper solid material；
（3）Separating twice processing：
Above-mentioned wheat kernel is subjected to separating twice processing, wheat bran, wheat embryo and endosperm material are then got by wind riddle；
（4）Stabilization processes：
Wheat bran obtained above and wheat embryo are placed in closed disinfecting container, a certain amount of concentration is added 20-60%'s
Edible alcohol sets heating temperature as 120-180 DEG C, and maximum pressure is in 1.0-2.5 MPa, processing time 5-40min, processing
After gas discharged rapidly to closed container depressurize, be cooled to room temperature；
（5）By aforementioned stableization treated wheat bran and plumule and step（3）Obtained endosperm material is uniformly mixed, and is carried out pre-
After drying process, then carry out ultramicro grinding processing, be made grain size 80-150 mesh wholewheat flour.
2. a kind of returned using wheat bran according to claim 1 adds the processing technology that legal system makees wholewheat flour, which is characterized in that
The step（1）Wheat water content is in 10-18% after wheat wetting processing.
3. a kind of returned using wheat bran according to claim 1 adds the processing technology that legal system makees wholewheat flour, which is characterized in that
The step（4）Stabilization processes are using the method expanding treatment for using heat-chemistry under pressure.
4. a kind of returned using wheat bran according to claim 1 adds the processing technology that legal system makees wholewheat flour, which is characterized in that
The step（5）Pre-dried refers to using microwave drying treatment 1-4min, microwave power 0.4-1.0kW, drying temperature 80-
95℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319395.XA CN108714453A (en) | 2018-04-11 | 2018-04-11 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319395.XA CN108714453A (en) | 2018-04-11 | 2018-04-11 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108714453A true CN108714453A (en) | 2018-10-30 |
Family
ID=63898968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810319395.XA Pending CN108714453A (en) | 2018-04-11 | 2018-04-11 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
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| CN (1) | CN108714453A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
| CN109675677A (en) * | 2018-12-17 | 2019-04-26 | 山东奥颐生物科技有限公司 | Flour production technique and Flour production system |
| CN109924414A (en) * | 2019-03-29 | 2019-06-25 | 武汉轻工大学 | A kind of preparation method and whole-wheat product of wheat bran composition |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN110180632A (en) * | 2019-05-30 | 2019-08-30 | 宋联邦 | A kind of wheat bran flakes powder system of processing |
| CN113976283A (en) * | 2021-10-30 | 2022-01-28 | 刘继畅 | Flour processing technology |
| CN114558661A (en) * | 2021-03-22 | 2022-05-31 | 北京工商大学 | Plant-derived material processing device, and processing method and product of wheat crop bran or whole grain flour |
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| CN102805292A (en) * | 2012-09-05 | 2012-12-05 | 江南大学 | Method for stabilizing wheat bran specially used for whole wheat flour |
| CN105285700A (en) * | 2015-09-23 | 2016-02-03 | 浙江恒乐粮食有限公司 | Biologic modifying method of bran for producing whole wheat flour |
| CN105360963A (en) * | 2015-12-16 | 2016-03-02 | 宁夏五朵梅食品股份有限公司 | High-fiber edible oat bran powder, peeled oat grains and preparation methods thereof |
| CN105767869A (en) * | 2016-03-31 | 2016-07-20 | 中粮（成都）粮油工业有限公司 | Preparation method of milled whole wheat flour using stone mill |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109675677A (en) * | 2018-12-17 | 2019-04-26 | 山东奥颐生物科技有限公司 | Flour production technique and Flour production system |
| CN109675677B (en) * | 2018-12-17 | 2022-09-06 | 山东龙脉中医药科技有限公司 | Flour production process and flour production system |
| CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
| CN109924414A (en) * | 2019-03-29 | 2019-06-25 | 武汉轻工大学 | A kind of preparation method and whole-wheat product of wheat bran composition |
| CN109924414B (en) * | 2019-03-29 | 2022-03-29 | 武汉轻工大学 | Preparation method of wheat bran composition and whole wheat product |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN110180632A (en) * | 2019-05-30 | 2019-08-30 | 宋联邦 | A kind of wheat bran flakes powder system of processing |
| CN114558661A (en) * | 2021-03-22 | 2022-05-31 | 北京工商大学 | Plant-derived material processing device, and processing method and product of wheat crop bran or whole grain flour |
| CN113976283A (en) * | 2021-10-30 | 2022-01-28 | 刘继畅 | Flour processing technology |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181030 |
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