CN110013903A - Wheat wholemeal production method - Google Patents
Wheat wholemeal production method Download PDFInfo
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- CN110013903A CN110013903A CN201910265892.0A CN201910265892A CN110013903A CN 110013903 A CN110013903 A CN 110013903A CN 201910265892 A CN201910265892 A CN 201910265892A CN 110013903 A CN110013903 A CN 110013903A
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- 241000209140 Triticum Species 0.000 title claims abstract description 95
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 95
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 164
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000007873 sieving Methods 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 244000227633 Ocotea pretiosa Species 0.000 claims description 5
- 235000004263 Ocotea pretiosa Nutrition 0.000 claims description 5
- 239000013056 hazardous product Substances 0.000 claims description 5
- 238000009736 wetting Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 17
- 238000005265 energy consumption Methods 0.000 abstract description 17
- 239000008107 starch Substances 0.000 abstract description 17
- 235000019698 starch Nutrition 0.000 abstract description 17
- 230000009467 reduction Effects 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 238000002161 passivation Methods 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000020985 whole grains Nutrition 0.000 description 15
- 108010050792 glutenin Proteins 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000004513 sizing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- 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 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
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses wheat wholemeal production method, step includes: 1) by grinding to obtain the wheat bran for having part endosperm, the non-flour component and flour of wheat germ；2) non-flour component is mixed after miniaturization is handled with flour component, wholemeal is made.The present invention reduces the water content of non-flour component, passivation and reduction enzymatic activity by microwave drying, improves the easy to be comminuted of wheat bran, improves non-flour component miniaturization efficiency and stability, reduces non-flour component miniaturization energy consumption, extends shelf life；The technique that will be miniaturize after wheat bran wheat germ and endosperm appropriateness separation this simultaneously, reduce the material that need to be miniaturize, further reduced wholemeal preparation energy consumption, avoid the excessive crushing of endosperm, the natural structure for remaining protein and starch has established the basis of whole-wheat product quality.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of wheat wholemeal production method.
Background technique
Wheat is the first in the world generalized grain crop, and annual output is about 600,000,000 tons.Wheat is most important food and feedstuff
One of, wherein food consumption accounts for about 65%, and feed consumption accounts for about 20%.The main converted products of wheat has flour, wheat bran and wheat
Embryo.Wheat flour milling is by the process of flour (endosperm) and wheat bran (pericarp, kind skin, aleurone), wheat germ (plumule) separation, to obtain
Corresponding product.As flour extraction increases, wheat bran and wheat germ progress into flour, and cellulose and content of ashes increase.And with
The continuous improvement of machining accuracy, wheat flour flour extraction reduce, and nutriment largely loses, and reduce the battalion of wheat flour production food
Support value.Intact wheat is all processed as flour, or adds a certain amount of wheat bran product, referred to as wholemeal into flour, is used
Its food processed is known as whole grain food.Whole grain food can effectively prevent cardiovascular disease, tumor in digestive tract, diabetes
Great attention Deng " rich people's disease ", by grain processing, food manufacturing and nutrition science.
The problems such as wholemeal or whole-wheat product palatability are poor, and shelf life is short limits its application and the market share.Wheat bran
Miniaturization with wheat germ is to improve the main path of wholemeal or whole-wheat product palatability.Reduce or be passivated wheat seed endogenous enzymes
Activity is the key that improve wholemeal or whole-wheat product shelf life.Further, since wheat-bran fiber cellulose content is higher, when miniaturization
Energy consumption is higher.Wholemeal is the basis of whole-wheat product, and there are two main classes for production technology, and one kind is whole grain crushing technology, another
Class is that first powder processed, wheat bran and wheat germ are crushed, mixed with flour, referred to as Hui Tianfa.When whole grain crushes, in order to reach the micro- of wheat bran
Refinement, the problems such as needing the crushing of long period, cause protein and starch degradation, when manufacturing whole-wheat product with it, gluten knot
Structure reduction, quality of item serious deterioration.Due to only crushing to wheat bran wheat germ in Hui Tianfa, crush efficiency is extremely low, energy consumption pole
It is high.Return add production wholemeal when, since two groups of density of fraction are inconsistent, it is difficult to be uniformly mixed.
The present invention the above method there are aiming at the problem that, in conjunction with material glass transition, water translocation, material spread isotactic
Rule comprehensively considers miniaturization, reduction or inactive enzyme, the factors such as crush efficiency, protein and starch structure retain, optimizes wholemeal
Manufacturing process and technology system realizes high palatability, long shelf life, compared with low energy consumption, the production of high quality wholemeal.
Summary of the invention
The object of the present invention is to provide one kind can reduce Grin-ding energ7, Shelf-life, retaining protein and starch day
The wheat wholemeal production method of right structure.
Aiming at the problem that being previously mentioned, the present invention provides a kind of wheat wholemeal production method, step includes:
1) by grinding to obtain the wheat bran for having part endosperm, the non-flour component and flour of wheat germ；
2) the non-flour component is mixed after miniaturization is handled with the flour component, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component be 53~67%, non-flour component be 33~
47%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 53%, non-flour component is 47%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 67%, non-flour component is 33%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 61%, non-flour component is 39%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 53%, non-flour component is 47%；
2) by non-flour component microwave drying to water content be 5~7% after pulverize, be sieved；
3) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 67%, non-flour component is 33%；
2) by non-flour component microwave drying to water content be 5~7% after pulverize, be sieved；
3) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
Preferred embodiment is: step includes:
1) non-flour component and flour is made by grinding, flour component 61%, non-flour component is 39%；
2) by non-flour component microwave drying to water content be 5~7% after pulverize, be sieved；
3) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
Preferred embodiment is: the non-flour component is crossed 100 mesh hole sizers after miniaturization is handled.
Preferred embodiment is: before being ground further include:
1) wheat seed by cleaning, removal of impurities, remove the impurity unless wheat, add water wheat wetting to moisture content be 14~
15%；
2) wheat seed uses wheat scourers or sassafras wheat machine, wipes wheat seed outer tissue, and the rate of wiping is about 3~5%,
Remove the potential risks factor or hazardous material in outer tissue.
Beneficial effects of the present invention:
1) heretofore described non-flour component has wheat bran, wheat germ, and has endosperm to compare with pure wheat bran, wheat germ,
Density is larger, and when miniaturization, crush efficiency is higher, and energy consumption is lower.Energy consumption by the miniaturization of full seed is pure wheat bran in terms of 100%
It is about 190% with wheat germ miniaturization energy consumption, non-flour component miniaturization energy consumption falls between；
2) present invention only carries out miniaturization processing to non-flour component, avoids protein and starch degradation；
3) since wheat endogenous enzyme is predominantly located in wheat bran and wheat germ, only non-flour component is passivated or is reduced enzyme activity
Property processing, reduce passivation or reduce the inventory of enzymatic activity, while avoiding the overprocessing to flour component；
4) present invention reduces the water content of non-flour component, passivation and reduction enzymatic activity by microwave drying, improves wheat
Bran it is easy to be comminuted, improve crush efficiency and stability, reduce Grin-ding energ7, extend shelf life；It is this by wheat simultaneously
The technique that bran wheat germ and endosperm crush after moderately separating, reduces the material that need to be crushed, further reduced energy consumption, avoid embryo
The excessive crushing of cream, remains the natural structure of protein and starch, has established the basis of whole-wheat product quality.
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
Embodiment 1
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) by grinding to obtain the wheat bran for having part endosperm, the non-flour component and flour of wheat germ；
2) non-flour component is mixed after miniaturization is handled with flour component, wholemeal is made.
Embodiment 2
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) non-flour component and flour is made by grinding, flour component 53%, non-flour component is 47%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Embodiment 3
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) non-flour component and flour is made by grinding, flour component 67%, non-flour component is 33%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Embodiment 4
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) non-flour component and flour is made by grinding, flour component 61%, non-flour component is 39%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
Embodiment 5
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) wheat seed removes the impurity unless wheat by cleaning, removal of impurities, and adding water wheat wetting to moisture content is 14%；
2) wheat seed uses wheat scourers or sassafras wheat machine, wipes wheat seed outer tissue, the rate of wiping is about 3%, is gone
Except the potential risks factor or hazardous material in outer tissue；
3) with 5 shellings, 8 reductions, the milling process of 2 sizing and 2 tail rolls, for total installed capacity power is 400KW,
The flour and non-flour component of preceding 4 shelling and preceding 4 reduction are collected, at this point, flour quality accounting is about 53%, non-flour group
Sub-prime amount accounting is about 47%, and equipment power used is about 47%；
4) by non-flour component microwave drying to water content be 5% after pulverize, sieve with 100 mesh sieve, it is micro- with whole grain
Energy consumption is 100% meter when refinement, at this point, non-flour component miniaturization energy consumption is about 130%, about increases by 30 percentage points；
5) the non-flour component after sieving is mixed with flour obtained, wholemeal is made, it is raw with whole grain comminuting method
The Glutenin macropolymer ratio and damage starch ratio for producing wholemeal are 100% meter.The glutelin of wholemeal after mixing at this time
Big aggressiveness ratio and damage starch ratio respectively may be about the 108% and 65% of flour.Show wholemeal produced than whole grain powder
The Glutenin macropolymer of broken method production wholemeal about increases by 8 percentage points, and damage starch declines 35 percentage points.
Embodiment 6
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) wheat seed removes the impurity unless wheat by cleaning, removal of impurities, and adding water wheat wetting to moisture content is 15%；
2) wheat seed uses wheat scourers or sassafras wheat machine, wipes wheat seed outer tissue, the rate of wiping is about 5%, is gone
Except the potential risks factor or hazardous material in outer tissue；
3) with 5 shellings, 8 reductions, the milling process of 2 sizing and 2 tail rolls, for total installed capacity power is 400kW,
The flour and non-flour component of preceding 5 shelling and preceding 5 reduction are collected, at this point, flour quality accounting is about 67%, non-flour group
Sub-prime amount accounting is about 33%, and equipment power used is about 59%；
4) by non-flour component microwave drying to water content be 5% after pulverized to sieving with 100 mesh sieve, it is micro- with whole grain
Energy consumption is 100% meter when refinement, at this point, non-flour component miniaturization energy consumption is about 140%, about increases by 40 percentage points；
5) the non-flour component after sieving is mixed with flour made from step 1 by 33:67 mass ratio, wholemeal is made,
It is in terms of 100% by the Glutenin macropolymer ratio of whole grain comminuting method production wholemeal and damage starch ratio.After mixing at this time
The Glutenin macropolymer ratio and damage starch ratio of wholemeal respectively may be about the 112% and 55% of flour.Show produced
Wholemeal about increases by 12 percentage points than the Glutenin macropolymer of whole grain comminuting method production wholemeal, and damage starch declines 45 hundred
Branch.
Embodiment 7
A kind of wheat wholemeal production method is present embodiments provided, step includes:
1) wheat seed removes the impurity unless wheat by cleaning, removal of impurities, and adding water wheat wetting to moisture content is 15%；
2) wheat seed uses wheat scourers or sassafras wheat machine, wipes wheat seed outer tissue, the rate of wiping is about 4%, is gone
Except the potential risks factor or hazardous material in outer tissue；
3) with 5 shellings, 8 reductions, the milling process of 2 sizing and 2 tail rolls, for total installed capacity power is 400kW,
The flour and non-flour component of preceding 5 shelling and preceding 4 reduction are collected, at this point, flour quality accounting is about 61%, non-flour group
Sub-prime amount accounting is about 39%, and equipment power used is about 53%；
4) by non-flour component microwave drying to water content be 5% after pulverized to sieving with 100 mesh sieve, it is micro- with whole grain
Energy consumption is 100% meter when refinement, at this point, non-flour component miniaturization energy consumption is about 135%, about increases by 35 percentage points；
5) the non-flour component after sieving is mixed with flour made from step 1 by 39:61 mass ratio, wholemeal is made,
It is in terms of 100% by the Glutenin macropolymer ratio of whole grain comminuting method production wholemeal and damage starch ratio.After mixing at this time
The Glutenin macropolymer ratio and damage starch ratio of wholemeal respectively may be about the 110% and 60% of flour.Show produced
Wholemeal about increases by 10 percentage points than the Glutenin macropolymer of whole grain comminuting method production wholemeal, and damage starch declines 40 hundred
Branch.
Comparative example 1 is Hui Tianfa；
A kind of whole wheat flour producing process, comprising the following steps:
1) pre-treatment: wheat seed-cleaning removal of impurities-color sorting-wheat wetting-wiping beats-net wheat；
2) powder processed: net wheat successively carries out 5 shellings, 8 reductions, 2 sizing, 2 tail rolls, high side multideck screen and wheat flour purifier
Deng, isolated wheat bran and wheat germ and flour；
3) wheat bran and wheat germ enzyme deactivation, miniaturization: the wheat bran and wheat germ that step 2) obtains use microwave drying to the water of 5-7%
Divide content, 100 mesh were crushed to using pulverizer；
4) Hui Tian: again according to quality proportioning 24:76 and the flour of step 2) by wheat bran obtained in step 3) and wheat germ
Wholemeal is made in mixing.
Comparative example 2 is whole grain comminuting method, comprising the following steps:
1) pre-treatment: wheat seed-cleaning removal of impurities-color sorting-wheat wetting-wiping beats-net wheat；
2) seed enzyme deactivation, miniaturization: net wheat, to the moisture content of 5-7%, is crushed using microwave drying using pulverizer
To 100 mesh are crossed, wholemeal is made.
Experiment effect data are as shown in table 1:
Table 1
Assume that miniaturization energy consumption, wholemeal Glutenin macropolymer account for total protein when whole grain comminuting method production wholemeal in table 1
Ratio and damage starch to account for the ratio of total starch be to illustrate for 100%.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (10)
1. wheat wholemeal production method, which is characterized in that step includes:
1) by grinding to obtain the wheat bran for having part endosperm, the non-flour component and flour of wheat germ；
2) the non-flour component is mixed after miniaturization is handled with the flour component, wholemeal is made.
2. wheat wholemeal production method according to claim 1, which is characterized in that step includes:
1) non-flour component and flour is made by grinding, flour component is 53~67%, and non-flour component is 33~47%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
3. wheat wholemeal production method according to claim 2, which is characterized in that step includes:
1) non-flour component and flour is made by grinding, flour component 53%, non-flour component is 47%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
4. wheat wholemeal production method according to claim 2, which is characterized in that step includes:
1) non-flour component and flour is made by grinding, flour component 67%, non-flour component is 33%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
5. wheat wholemeal production method according to claim 2, which is characterized in that step includes:
1) non-flour component and flour is made by grinding, flour component 61%, non-flour component is 39%；
2) the non-flour component is mixed after miniaturization is handled with the flour, wholemeal is made.
6. wheat wholemeal production method according to claim 3, which is characterized in that step includes:
1) by non-flour component microwave drying to water content be 5~7% after pulverize, be sieved；
2) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
7. wheat wholemeal production method according to claim 4, which is characterized in that step includes:
1) it after being 5~7% by non-flour component microwave drying to water content, is pulverized, is sieved；
2) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
8. wheat wholemeal production method according to claim 5, which is characterized in that step includes:
1) it after being 5~7% by non-flour component microwave drying to water content, is pulverized, is sieved；
2) the non-flour component after sieving is mixed with flour obtained, wholemeal is made.
9. wheat wholemeal production method according to claim 1, which is characterized in that by the non-flour component by micro-
100 mesh hole sizers are crossed after micronization processes.
10. any one wheat wholemeal production method according to claim 1~9, which is characterized in that before being ground
Further include:
1) wheat seed removes the impurity unless wheat by cleaning, removal of impurities, and adding water wheat wetting to moisture content is 14~15%；
2) wheat seed uses wheat scourers or sassafras wheat machine, wipes wheat seed outer tissue, and the rate of wiping is about 3~5%, removal
The potential risks factor or hazardous material in outer tissue.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114192212A (en) * | 2021-11-24 | 2022-03-18 | 江苏大学 | Nutritional wheat flour and production method thereof |
| CN114342671A (en) * | 2022-01-18 | 2022-04-15 | 中国农业科学院农产品加工研究所 | Wheat flour quality control method and device |
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| CN101253954A (en) * | 2008-04-10 | 2008-09-03 | 上海良友（集团）有限公司 | Wheat puffing bran flour, preparation and applications thereof |
| CN101623063A (en) * | 2009-08-17 | 2010-01-13 | 南京财经大学 | Production method of whole wheat flour |
| CN102150840A (en) * | 2010-12-29 | 2011-08-17 | 国家粮食局科学研究院 | Method for preparing stabilized whole wheat flour |
| CN104207017A (en) * | 2014-08-07 | 2014-12-17 | 张付伟 | Preparation method of whole wheat flour |
| CN105995467A (en) * | 2016-06-21 | 2016-10-12 | 河北科技大学 | Preparation method of special wholewheat staple food flour with long shelf life |
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| CN114192212B (en) * | 2021-11-24 | 2023-09-22 | 江苏大学 | Nutritional wheat flour and production method thereof |
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