CN109603985A - A kind of production method of the raw wet Flour product tailored flour of low bacterium - Google Patents
A kind of production method of the raw wet Flour product tailored flour of low bacterium Download PDFInfo
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- CN109603985A CN109603985A CN201811441993.0A CN201811441993A CN109603985A CN 109603985 A CN109603985 A CN 109603985A CN 201811441993 A CN201811441993 A CN 201811441993A CN 109603985 A CN109603985 A CN 109603985A
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- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/08—Conditioning grain with respect to temperature or water content
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
Abstract
The invention discloses a kind of production methods of the raw wet Flour product tailored flour of low bacterium, belong to flour processing field.Production method of the present invention includes: cleaning wheat, then middle in reverse osmosis water or pH5.8~6.2, the subacidity electrolysis water that effective chlorine density is 40-70ppm to carry out wheat wetting by the way of steam or mixing wheat wetting, it peels, thresh wheat again after wheat wetting, remove wheat cortex, milling, then it chooses the low tube cell of polyphenol oxidase activity to carry out taking powder, mixes powder up to the raw wet Flour product tailored flour of low bacterium.Preparation process of the present invention is easy to be mild, obtained flour total plate count≤6.0 × 103CFU/g, mould and yeast sum≤7.0 × 102CFU/g, heat resistant spores sum≤70CFU/g, enzyme activity≤360U/gmin, Granularity And Damaged Starch are 20~29UCD.The tailored flour content of microorganisms that production method of the present invention obtains is low, is not easy brown stain, and is not easy to return water, and processing quality is stablized, and is suitble to the production and processing of raw wet Flour product, has a extensive future.
Description
Technical field
The invention belongs to flour processing fields, and in particular to a kind of production method of the raw wet Flour product tailored flour of low bacterium.
Background technique
Raw wet Flour product mainly includes noodles, dumpling wrapper, Wantun skin and steamed dumplings skin etc., is the traditional food in China.With
Social progress and improvement of living standard, the drying Flour product such as vermicelli, fried instant noodle in the market have been unable to meet people couple
The requirement of food nutrition, health and edible quality, and raw wet Flour product is due to remaining original natural texture, fresh wind
Taste, good mouthfeel, preferable face Flavor and higher nutritive value are more and more welcomed by the people, become on dining table
Necessity has very big market development potential.
The wet Flour product of fresh life also easily occurs brown stain in storage and returns water problems.There is multiple for wheat flour itself
Miscellaneous enzyme system, polyphenol oxidase therein are to be acknowledged as causing Flour product that the main reason for color is returned in brown stain occurs, and are catalyzed phenol
Substance oxidation generates the quinones substance of light color, then reacts the colors to form black or brown, sends out noodle color
It is raw to change, reduce its quality.And Granularity And Damaged Starch in wheat flour it is excessively high also result in Flour product occur water absorption increase but
The gluten network structure of the phenomenon that specific retention declines, Flour product is deteriorated, and moisture holding capacity decline, Flour product quality is affected.
In addition, raw wet Flour product moisture content is high, full of nutrition, therefore easily cause the growth and breeding of putrefactive microorganisms,
Lead to Flour product souring, mouldy, deterioration occurs for product quality, and the shelf-life shortens, this not only results in very big in actual production
Waste, influences the profit of food enterprise, can also become the potential source of food poisoning, endanger the health of consumer.Somely
Total plate count≤3 × 10 of the raw wet product of clear stipulaties wheat flour in square standard5, this is just to the processing environment of the wet Flour product of life
With use raw material to have certain hygienic requirements.Currently, China is to content of microorganisms in wheat flour without clearly stipulate that wheat
Processing focuses on appearances and cereal itself quality characteristics such as the visible foreign cleaning of grain raw material, " fine white " that processes finished product
On, the microbial contamination in grain processing is not included in hygienic range.On the market the bacteria total amount in wheat flour mostly thousand to
100000 orders of magnitude, wherein Bacillus sum is in hundred to thousand orders of magnitude, and coliform is in hundred orders of magnitude, and mould and yeast sum exist
On thousand to ten thousand orders of magnitude, quantity is generally higher than external flour.If producing raw wet Flour product using these wheat flours, can directly lead
Cause the microorganism of product exceeded.The production process of conventional wheat powder includes cleaning, wheat wetting, crushing and screening etc., wheat growth, receipts
It obtains and makes itself to have a large amount of microorganism with the opening of transportation environment, these microbes are in wheat wetting and subsequent production mistake
Further growth is bred in journey, causes content of microorganisms in the wheat flour just produced higher, and then can make the life processed
It is rotten that microbial spoilage occurs for wet Flour product.
Therefore, how to seek one kind control polyphenol oxidase activity and damage starch during wheat flour processing to contain
Amount guarantees raw wet Flour product quality, while can also suppress growth of microorganism, obtain the producer of the raw wet Flour product tailored flour of low bacterium
Method has urgent need.
Summary of the invention
To solve the above-mentioned problems, it the present invention provides a kind of production method of the raw wet Flour product tailored flour of low bacterium, uses
Special cleaning technology, special wheat wetting technique, the growth of control microorganism and Granularity And Damaged Starch reduce polyphenol oxidase enzyme activity
Property, the microorganism of the impurity and surface in wheat seed is utmostly removed, obtains best in quality, low brown stain low returns the low of water
The raw wet Flour product tailored flour of bacterium.
The first purpose of this invention is to provide a kind of production method of raw wet Flour product tailored flour of low bacterium, the method
Include:
(1) wheat is cleared up, including is threshed wheat, color sorting；
(2) wheat wetting: wheat-wetting water includes one of reverse osmosis water, subacidity electrolysis water or a variety of, the subacidity electrolysis
The pH value of water is 5.8~6.2, and the mode of the wheat wetting includes steam wheat wetting；
(3) wheat after step (2) wheat wetting is cleared up again, including peels, threshes wheat, remove the wheat of 1~4wt%
Cortex；
(4) wheat obtained by step (3) is milled；
(5) it chooses the low tube cell of polyphenol oxidase activity to carry out taking powder, mixes powder up to the raw wet Flour product tailored flour of low bacterium.
In one embodiment of the invention, the conductivity of the reverse osmosis water in the step (2) is no more than 10 μ S/
cm。
In one embodiment of the invention, effective chlorine density is 40 in the subacidity electrolysis water in the step (2)
~70ppm, oxidation-reduction potential are 800~1100mv.
In one embodiment of the invention, the steam wheat wetting in the step (2) specifically includes: wheat is placed in steaming
0.02~0.3MPa of steam pressure, be heated under the conditions of 105~135 DEG C of temperature 2~5min, balances 8 at 20~30 DEG C again after heated
~12h.
In one embodiment of the invention, the moisture content of the wheat in the step (2) after wheat wetting be 15.5~
17.5wt%.
In one embodiment of the invention, in the step (5) the low tube cell of polyphenol oxidase activity include 1Mf,
1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2, wherein M, T, S, D respectively represent reduction, tail rolls, sizing, weight screen system, f,
C, m respectively represent material it is thin, it is thick, in, 1,2,3 indicate the sequence of same systems.
In one embodiment of the invention, the flour extraction of the step (5) is no more than 50%.
In one embodiment of the invention, wheat-wetting water further includes Ozone Water in the step (2), and ozone in water is dense
Degree is 1.0~10.0mg/L, and water temperature is 0~15 DEG C.
In one embodiment of the invention, the tempering method in the step (2) further includes vibro tempering.
In one embodiment of the invention, the wheat wetting temperature of the vibro tempering is 20~30 DEG C, tempering time 8
~12h.
In one embodiment of the invention, the cleaning in the step (1) include screening, selection by winnowing, it is selected, thresh wheat,
Color sorting；The described color sorting processing it is primarily discrete go out wheat in content of microorganisms and the higher moldy kernel of mycotoxin levels, black
Embryo grain, heterochromatic grain etc..
In one embodiment of the invention, the processing of the step (3) further includes in screening and selection by winnowing.
In one embodiment of the invention, the milling of the step (4) further includes screening, clear powder and with powder.
In one embodiment of the invention, the production method further includes packaging wheat flour.
In one embodiment of the invention, the packaging specifically includes: using controlled atmospheric packing, being filled with N2Or CO2, institute
The packaging material used is the heavy-duty bag of included PE polybag.
In one embodiment of the invention, the wheat is the high-quality small of Canada, the U.S., Australia and China
Wheat compounds, the Canada, the U.S., Australia and China good quality wheat mass ratio be (3~5): (3~5): (6
~8): (4~6)；It is preferably 4: 4: 7: 5 with wheat ratio.
In one embodiment of the invention, the Canadian wheat can choose CWRS or CWHWS kind；The U.S. is small
Wheat can choose NS or DNS kind；Australian wheat can choose AH or APH kind；It is No. 1 strong that Wheat in China can choose saliva
Or western agriculture 979 or teacher's goldenrain tree 02-1 kind.
In one embodiment of the invention, the step (1) specifically includes: dirty wheat → screening → selection by winnowing → go stone →
Selected → magnetic separation → threshes wheat → screens → selection by winnowing → color sorting.
In one embodiment of the invention, the step (3) specifically includes: wheat after profit → remove stone → decortication → magnetic
→ threshing wheat → is selected to screen → selection by winnowing.
In one embodiment of the invention, decortication processing is to utilize MHXM-W wheat skinning machine or RCMTK
Series of flexible kinetic energy wheat debranner descaling machine or FBPY wheat increased multielement pressure rotation stripping machine remove the wheat cortex of 1~4wt%, preferably
, the removal rate of wheat cortex is 2~3wt%.
In one embodiment of the invention, the step (4) specifically includes: milling uses five shellings, eight reduction
Two sizing, two tail rolls, three beat bran, the technique of nine clear powder；The equipment such as flour mill, high side multideck screen, wheat flour purifier inside and material
The surface of contact and elephant trunk, Asta-3746 are all made of stainless steel material, and tube cell uses stainless steel pipes；Air in wind net is
Filtered pure air, content of microorganisms≤500CFU/m3。
A second object of the present invention is to provide a kind of raw wet Flour product tailored flour of low bacterium, the raw wet Flour product of low bacterium is special
It is the above method with the production method of powder.
Third object of the present invention is to provide a kind of wet Flour product of life, the formula of the wet Flour product of life includes above-mentioned
The raw wet Flour product tailored flour of low bacterium.
In one embodiment of the invention, the wet Flour product of the life includes noodles, dumpling wrapper, Wantun skin and steamed dumplings
Skin.
Beneficial effects of the present invention:
1, production method of the present invention selects suitable wheat breed to carry out with wheat；Using the special cleaning technology of multiple tracks as beaten
Wheat, color sorting, decortication etc. utmostly remove the microorganism of the impurity and surface in wheat seed；Such as using special wheat-wetting water
Reverse osmosis water, subacidity electrolysis water, Ozone Water etc. control wheat wetting using the special wheat wetting technique such as vibro tempering, steam wheat wetting
Microorganism growth in the process；Choose the powder stream of reduction part in the pulverized coal preparation systems such as preceding road reduction, preceding road sizing, polyphenol oxidase
Enzymatic activity is lower；Control the Granularity And Damaged Starch in powder stream；Using micro- in controlled atmospheric packing control wheat flour storage transportational process
Biology；The equipment surface contacted with wheat flour uses stainless steel material, and the air in wind net uses filtered pure air.
2, the method for the present invention passes through a series of micro- life in technical controlling wheat flours through in wheat whole process
Object content, Granularity And Damaged Starch and polyphenol oxidase activity produce and process out low bacterium, the wet wheat flour of life for being not easy brown stain, returning water
Product tailored flour.Wheat flour total plate count≤6.0 × 103CFU/g, mould and yeast sum≤7.0 × 102CFU/g, heat resistant spores
Sum≤70CFU/g, enzyme activity≤360U/gmin, content of ashes be≤0.55g/100g, Granularity And Damaged Starch be 20~
29UCD。
3, the obtained wet Flour product of life of flour prepared using the method for the present invention can guarantee the quality storage, and cooking loss rate is less,
Sensory evaluation is good.
Detailed description of the invention
The flow diagram of the production method of the raw wet Flour product tailored flour of the low bacterium of Fig. 1 present invention.
Specific embodiment
In view of deficiency in the prior art, inventor is studied for a long period of time and is largely practiced, and is able to propose of the invention
Technical solution.The technical solution, its implementation process and principle etc. will be further explained as follows.
Below by way of several embodiments technical solution that present invention be described in more detail.However, selected embodiment is only
For illustrating the present invention, and do not limit the scope of the invention.
Wheat hereafter is selected from: carry out according to the ratio that mass ratio is 4: 4: 7: 5 with wheat, select Canada CWRS or
CWHWS wheat breed, U.S.'s NS or DNS wheat breed, Australia's AH or APH wheat breed, Chinese saliva strong No. 1 or western agriculture
979 or teacher's goldenrain tree 02-1 wheat breed compound, obtain mixing wheat.
Microbe quantity quantity measuring method: the total plate count in wheat flour is measured referring to GB 4789.2-2016, mould and ferment
Female sum is measured referring to GB 4789.15-2016, method of the heat-resistant bacillus sum referring to Berghofer et al.
(Berghofer L K,Hocking A D,Miskelly D,et al.Microbiology of wheat and flour
milling in Australia[J].International Journal of Food Microbiology,2003,85
(1): 137-149. it) measures.
PPO activity determination method: it weighs 1g wheat flour and 10mL (0.1M, pH 6.0) PBS buffer solution, 4 DEG C of concussions is added
It extracts and is centrifuged (4 DEG C of temperature, time 20min, revolving speed 10000r/min) afterwards for 24 hours, obtain crude enzyme liquid.The 250 thick enzymes of μ L are drawn respectively
The 0.1M catechol solution of 50 μ L is added (with PBS buffer solution in 96 hollow plates in liquid before being put into the microplate reader preheated in advance
Prepare), minute interval 2min is set, and wavelength 420nm persistently measures 20min.Every gram of sample increased in one minute internal absorbance
Big 0.001 is defined as a polyphenol oxidase enzyme-activity unit (Ug-1·min-1)。
Analysis Method of Damaged Starch Cotent: being measured using Chopin's SD matic type damage starch analyzer, accurate to claim
The wheat flour that 1g is sieved with 100 mesh sieve is taken, is put into the small bucket of instrument sample, 120mL H is added in reaction cup2O, 3g boric acid, 3g iodate
Potassium and 0.1mol/L sodium thiosulfate 1 drip, and measure Damage starch, are as a result indicated with UCD value.
Measuring brightness method: measuring L, a, b value of wheat flour using CR-400 type colour difference meter, according to Formula calculate the whiteness value of wheat flour.
Cooking loss rate measuring method: the fresh flour of constant weight is accurately weighed, is then put into noodles equipped with 450mL
It is pulled out rapidly after being boiled in boiling distillated water to best digestion time, remaining noodle soup is transferred in 500mL volumetric flask, wait noodle soup
Accurate constant volume after cooling.The noodle soup of 100mL is disposably measured after constant volume, then the noodle soup of measurement gently pours into constant weight is simultaneously
In the beaker for recording the 250mL of quality, places the beaker on infrared electric heating furnace, evaporate moisture, when face remaining in beaker
Soup stops heating when being less than 10mL, and beaker is put into air dry oven, dries to constant weight under the conditions of 105 DEG C, calculates the steaming of noodles
Boil loss late.(quality/g of remaining dry matter, G-are fresh before boiling in M-noodle soup
Moisture content/% of fresh flour before the quality/g in face, W-are boiled).
Sensory evaluation total score measuring method: sensory evaluation total score is calculated according to table 4.
It forms the time, stablize time measuring method: being measured using Mixolab combined experiments instrument.The formation time refers to
Time needed for since wheat flour reach peak torque C1 adding water at 30 DEG C；The stable time refers to torque caused by dough
It is maintained at the time of (C1 ± 11% × C1) Nm, reaches maximum torque when wherein C1 refers to 30 DEG C of dough.
Embodiment 1:
The processing technology of the raw wet face tailored flour of the low bacterium of the present embodiment includes the following steps:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat in (1) after cleaning is subjected to wheat wetting, using 70ppm, the subacidity electrolysis water that PH is 5.8 is by wheat
The moisture regulation of seed handles 2min at 135 DEG C to 14.0wt%, in conjunction with steam wheat wetting, 8h is balanced at 25 DEG C, finally
Wheat seed moisture reaches 16.0%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is dynamic using RCMTK series of flexible
Energy wheat debranner descaling machine removes the wheat cortex of 3wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 47.7%, content of ashes 0.45g/100g,
Granularity And Damaged Starch is 24.7UCD；
(6) by obtained wheat flour metering packing in (5), using nitrogen-filled packaging, packaging material uses the ox-hide of included PE polybag
Paper wrapping bag obtains the raw wet Flour product tailored flour of low bacterium, and using the raw wet Flour product tailored flour of above-mentioned low bacterium makes to obtain fresh
Face.
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Embodiment 2:
The processing technology of the raw wet face tailored flour of the low bacterium of the present embodiment includes the following steps:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat after cleaning in (1) is subjected to wheat wetting, using 70ppm, the subacidity electrolysis water that PH is 5.8 combines vibration
Dynamic wheat wetting wheat wetting 8h at 25 DEG C, by the moisture regulation of wheat seed to 16.0wt%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is dynamic using RCMTK series of flexible
Energy wheat debranner descaling machine removes the wheat cortex of 3wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 48.5%, content of ashes 0.40g/100g,
Granularity And Damaged Starch is 25.1UCD；
(6) by obtained wheat flour metering packing in (5), using nitrogen-filled packaging, packaging material uses the ox-hide of included PE polybag
Paper wrapping bag obtains the raw wet Flour product tailored flour of low bacterium, and makes fresh flour using the raw wet Flour product tailored flour of above-mentioned low bacterium；
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Embodiment 3:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat after cleaning in (1) is subjected to wheat wetting, using 10mg/L, the Ozone Water that temperature is 0 DEG C combines vibration profit
Wheat wheat wetting 9h at 25 DEG C, by the moisture regulation of wheat seed to 16.0wt%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is polynary gradually using FBPY wheat
Pressure rotation stripping machine removes the wheat cortex of 3wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 48.3%, content of ashes 0.41g/100g,
Granularity And Damaged Starch is 25.3UCD；
(6) it by obtained wheat flour metering packing in (5), is packed using filling CO 2, packaging material uses included PE polybag
Heavy-duty bag, obtain the raw wet Flour product tailored flour of low bacterium, and utilize the raw wet Flour product tailored flour production life of above-mentioned low bacterium
Fresh face.
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Embodiment 4:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat in (1) after cleaning is subjected to wheat wetting, using reverse osmosis water combination steam wheat wetting at 105 DEG C wheat wetting
5min, then 8h is balanced at 25 DEG C, by the moisture regulation of wheat seed to 16.5wt%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is polynary gradually using FBPY wheat
Pressure rotation stripping machine removes the wheat cortex of 2wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 47.1%, content of ashes 0.49g/100g,
Granularity And Damaged Starch is 24.5UCD；
(6) it by obtained wheat flour metering packing in (5), is packed using filling CO 2, packaging material uses included PE polybag
Heavy-duty bag, obtain the raw wet Flour product tailored flour of low bacterium, and utilize the raw wet Flour product tailored flour production life of above-mentioned low bacterium
Fresh face.
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Embodiment 5:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat in (1) after cleaning is subjected to wheat wetting, using reverse osmosis water combination steam wheat wetting at 135 DEG C wheat wetting
3min, then 10h is balanced at 25 DEG C, by the moisture regulation of wheat seed to 15.9wt%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is removed the peel using MHXM-W wheat
The wheat cortex of machine removing 3wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 49.0%, content of ashes 0.41g/100g,
Granularity And Damaged Starch is 24.0UCD；
(6) by obtained wheat flour metering packing in (5), using nitrogen-filled packaging, packaging material uses the ox-hide of included PE polybag
Paper wrapping bag obtains the raw wet Flour product tailored flour of the low bacterium, and uses the raw wet Flour product tailored flour production life of above-mentioned low bacterium
Fresh face.
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Embodiment 6:
(1) mixing wheat is subjected to primary cleaning, including twice screening, twice selection by winnowing, selected threshed wheat together and one for one
Road color sorting specifically includes dirty wheat → screening → selection by winnowing → and stone → selected → magnetic separation → is gone to thresh wheat → screen → selection by winnowing → color sorting；
(2) wheat in (1) after cleaning is subjected to wheat wetting, using reverse osmosis water combination steam wheat wetting at 110 DEG C wheat wetting
4min, then 12h is balanced at 25 DEG C, by the moisture regulation of wheat seed to 16.0wt%；
(3) wheat after the profit in (2) is cleared up again, including peels, threshes wheat together together, screens with together with together
Selection by winnowing specifically includes stone → decortication → magnetic separation → and threshes wheat → screen → selection by winnowing, wherein decortication is dynamic using RCMTK series of flexible
Energy wheat debranner descaling machine removes the wheat cortex of 2.5wt%；
(4) by obtained wheat in (3) be transported to powder between process, including milling, screening, clear powder and match powder, milling is using five
Bis- slag of Pi Baxin, two tail, three dozens of brans, the technique of nine clear powder；
(5) in the powder stream in (4), the polyphenol oxidases such as 1Mf, 1Mc, 1Mm, 2M, 3M1,3M2,1T, 1S, D1 and D2 are selected
The low tube cell of enzymatic activity carries out taking powder, mixed powder, the wheat flour of acquisition flour extraction 48.9%, content of ashes 0.45g/100g,
Granularity And Damaged Starch is 24.3UCD；
(6) it by obtained wheat flour metering packing in (5), is packed using filling CO 2, packaging material uses included PE polybag
Heavy-duty bag, obtain the raw wet Flour product tailored flour of low bacterium, and use the raw wet Flour product tailored flour production life of above-mentioned low bacterium
Fresh face.
The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Reference examples 1:
Referring to embodiment 2, the wheat-wetting water in step (2) is replaced with to the tap water for being usually used in wheat wetting, other conditions are constant,
Obtain the raw wet Flour product tailored flour of low bacterium and fresh flour.The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Reference examples 2:
Referring to embodiment 2, the wheat-wetting water in step (2) is replaced with into the acidic electrolytic water that pH is 2.4, other conditions are not
Become, obtains the raw wet Flour product tailored flour of low bacterium and fresh flour.The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
Reference examples 3:
The effective chlorine density of wheat-wetting water is replaced with 30ppm by 70ppm by reference implementation example 2, and other conditions are constant, preparation
Obtain the raw wet Flour product tailored flour of low bacterium and fresh flour.The index of quality of gained tailored flour and fresh flour is shown in Table 1,2,3.
The micro organism quantity (unit: CFU/g) of wheat flour under the different fabrication process conditions of table 1
| Total plate count | Mould and yeast sum | Heat resistant spores sum | |
| Blank | 9.1×103 | 8.7×102 | 82 |
| Embodiment 1 | 2.9×102 | 95 | 20 |
| Embodiment 2 | 5.8×103 | 6.8×102 | 70 |
| Embodiment 3 | 1.4×103 | 2.5×102 | 58 |
| Embodiment 4 | 9.6×102 | 1.0×102 | 40 |
| Embodiment 5 | 1.3×102 | 75 | 15 |
| Embodiment 6 | 8.0×102 | 1.1×102 | 30 |
| Reference examples 1 | 3.1×104 | 2.3×103 | 96 |
| Reference examples 2 | 8.0×103 | 7.9×102 | 75 |
| Reference examples 3 | 9.1×103 | 8.7×102 | 82 |
The index of quality of wheat flour under the different fabrication process conditions of table 2
The quality evaluation for the fresh flour that the wheat flour that the different processing technologys of table 3 obtain is produced
| Storage time (d) | Cooking loss rate (%) | Sensory evaluation total score | |
| Blank | 0 | 4.0 | 82 |
| Embodiment 1 | 3 | 3.1 | 89 |
| Embodiment 2 | 2 | 3.5 | 87 |
| Embodiment 3 | 2 | 3.4 | 86 |
| Embodiment 4 | 2 | 3.2 | 89 |
| Embodiment 5 | 3 | 2.9 | 90 |
| Embodiment 6 | 2 | 3.0 | 90 |
| Reference examples 1 | 0 | 3.8 | 85 |
| Reference examples 2 | 1 | 3.6 | 85 |
| Reference examples 3 | 1 | 3.7 | 85 |
Blank in table 1,2,3 refers to be handled without any special measures, 70 powder that common production technology is produced.Sensory evaluation
Total score 100 is divided, and specific noodles taste project and standards of grading table is shown in Table 4.
4 noodles of table taste project and standards of grading table
It should be appreciated that the technical concepts and features of above-described embodiment only to illustrate the invention, its object is to allow be familiar with this
The personage of item technology cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
Equivalent change or modification made by Spirit Essence according to the present invention, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of production method of the raw wet Flour product tailored flour of low bacterium, which is characterized in that the described method includes:
(1) wheat is cleared up, including is threshed wheat, color sorting；
(2) wheat wetting: wheat-wetting water includes one of reverse osmosis water, subacidity electrolysis water or a variety of, the subacidity electrolysis water
PH value is 5.8~6.2, effective chlorine density 40-70ppm；
(3) wheat after step (2) wheat wetting is cleared up again, including peels, threshes wheat, remove wheat cortex；
(4) wheat obtained by step (3) is milled；
(5) it carries out taking powder in reduction, tail rolls, sizing, weight screen system respectively using tube cell, mixes powder then up to the raw wet face of low bacterium
Product tailored flour.
2. the method according to claim 1, wherein the oxidation of the subacidity electrolysis water in the step (2) is also
Former current potential is 800~1100mv.
3. method according to claim 1 or 2, which is characterized in that the mode of wheat wetting includes steam profit in the step (2)
Wheat, vibro tempering.
4. according to the method described in claim 3, it is characterized in that, the steam wheat wetting in the step (2) specifically includes: will be small
Wheat is placed in 0.02~0.3MPa of steam pressure, be heated under conditions of 105~135 DEG C of temperature 2~5min, again 20~30 after being heated
8~12h is balanced at DEG C.
5. method according to claim 1 to 4, which is characterized in that the water of the wheat in the step (2) after wheat wetting
Dividing content is 15.5~17.5wt%.
6. method according to claim 1 to 4, which is characterized in that be to utilize after being cleared up again in the step (3)
It peels, thresh wheat, remove the wheat cortex of 1~4wt%.
7. the method according to claim 1, wherein the flour extraction of the step (5) is no more than 50%.
8. -7 any method according to claim 1, which is characterized in that wheat-wetting water further includes ozone in the step (2)
Water.
9. a kind of raw wet Flour product tailored flour of low bacterium, which is characterized in that the production method of the raw wet Flour product tailored flour of low bacterium
For any method of claim 1-8.
10. a kind of wet Flour product of life, the formula of the wet Flour product of life includes that the raw wet Flour product of low bacterium as claimed in claim 9 is special
Use powder.
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| CN111149973A (en) * | 2020-01-06 | 2020-05-15 | 江南大学 | Production method of low-bacteria wheat flour |
| CN111389509A (en) * | 2020-03-21 | 2020-07-10 | 李康明 | Environment-friendly flour processing production line equipment and operation method thereof |
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