CN110037238A - A kind of high protein content composite flour and preparation method thereof - Google Patents
A kind of high protein content composite flour and preparation method thereof Download PDFInfo
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- CN110037238A CN110037238A CN201910419310.XA CN201910419310A CN110037238A CN 110037238 A CN110037238 A CN 110037238A CN 201910419310 A CN201910419310 A CN 201910419310A CN 110037238 A CN110037238 A CN 110037238A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 129
- 239000002131 composite material Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 152
- 235000021307 Triticum Nutrition 0.000 claims abstract description 152
- 238000000227 grinding Methods 0.000 claims abstract description 64
- 238000003801 milling Methods 0.000 claims abstract description 43
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 35
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 35
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 235000018102 proteins Nutrition 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 16
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000020234 walnut Nutrition 0.000 claims abstract description 16
- 241001247821 Ziziphus Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 96
- 230000007246 mechanism Effects 0.000 claims description 33
- 235000012054 meals Nutrition 0.000 claims description 28
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229920002261 Corn starch Polymers 0.000 claims description 18
- 239000008120 corn starch Substances 0.000 claims description 18
- 229940099112 cornstarch Drugs 0.000 claims description 18
- 239000010903 husk Substances 0.000 claims description 17
- 239000004382 Amylase Substances 0.000 claims description 12
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- 235000019418 amylase Nutrition 0.000 claims description 12
- 238000012546 transfer Methods 0.000 claims description 12
- 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 8
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
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- 108090000790 Enzymes Proteins 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
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- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 240000008866 Ziziphus nummularia Species 0.000 claims 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 238000005253 cladding Methods 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
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- 238000005829 trimerization reaction Methods 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 229920000881 Modified starch Polymers 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 239000002245 particle Substances 0.000 abstract description 5
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract description 2
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- 241000758789 Juglans Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
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- 239000004368 Modified starch Substances 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000209136 Agropyron Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000004467 Cryptotaenia canadensis Species 0.000 description 1
- 235000014260 Cryptotaenia canadensis Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020939 nutritional additive Nutrition 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000020097 white wine 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/04—Systems or sequences of operations; Plant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of high protein content composite flour, is made of following raw material: 150-200 portions of wheats, 25-50 portions of soybean proteins, 30-50 parts of walnut proteins, 5-15 portions of cocoa powers, 50-70 portions of jujubes, 15-30 parts of red beans, 5-15 parts of butter, 3-5 parts of modifying agents；The invention also discloses a kind of preparation methods of high protein content composite flour；Wheat flour and modifying agent and the soybean protein etc. that wheat flour milling device grinding goes out mix, the process of lapping simultaneously such as heats working process without other, the nutriments such as protein, the carbohydrate in wheat can preferably be remained, there are modified corn starch granules in modifying agent, the particle has hole, particle shape is rounder and more smooth, partial size reduces, and distribution is more uniform, the flour finally prepared has stronger gluten network, make have stronger biceps by the dough that flour is prepared, enhances mouthfeel.
Description
Technical field
The invention belongs to flour processing technical field, specially a kind of high protein content composite flour and preparation method thereof.
Background technique
The development of food industry directly affects the nutrient health level of the people.In recent years, with modern urbanization paces
Accelerate, inferior health problem becomes increasingly conspicuous, and long-term use of drugs not only fail to achieve the desired effect, can also make health further by
Damage.Miscellaneous function of health food for occurring on the market is single now, with single nutrient component, can not equilibrium guarantee that nutrition is taken the photograph
Enter, and expensive, is not suitable for taking for a long time.Therefore, how health care effect is reached by diet and increasingly causes people's
Pay attention to, it has been imperative for researching and developing various functional health-care foods.
Chinese invention patent CN104522119A discloses a kind of high protein flour and preparation method thereof, which is characterized in that
Be made from the following raw materials in parts by weight: wheat flour 400-410, wheat bran 30-35, agropyron 30-31, white wine 5-6, toffee 2-2.5,
Soybean residue 30-31, flesh of fish 20-23, potato 4-5, banana 3-4, red bean 5-6, onion 4-5, small Semen setariae 35-40, corn oil 3-4,
Pumpkin flower 2-3, rhizoma polygonati 4-5, pueraria lobata 1-2, tangerine pith 2-3, ford manglietia fruit 1-1.5, honewort 2-2.2, nutritional additive 10-11.It is small
Wheat straw is smashed to pieces using medical stone, improves the health value of its juice, while the invention also added the flesh of fish, not only increase
Flavor of the invention also improves protein content of the invention, in addition, the invention is also rich in a variety of medicinal herb components, nutrition
Value is high.But the invention preparation method is complicated, takes a long time, although the flour nutritive value prepared is high, mouthfeel compared with
Difference is difficult to be liked by people.
Summary of the invention
In order to overcome above-mentioned technical problem, the present invention provides a kind of high protein content composite flour and preparation method thereof.
The technical problems to be solved by the invention:
(1) existing high protein content flour preparation method is complicated, takes a long time, although the flour nutritive value prepared
Height, but mouthfeel is poor, is difficult to be liked by people, and insufficient by the dough strength that flour is prepared；
(2) existing automatic wheat grinding device needs special working process to be ground, and often destroys in wheat
The nutriments such as protein, carbohydrate, and the effect that wheat flour and wheat shell are automatically separated is poor, can not ensure and grind
The quality of the wheat flour ground.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of high protein content composite flour, is made of following raw material: 150-200 portions of wheats, 25-50 portions of soybean
Albumen, 30-50 parts of walnut proteins, 5-15 portions of cocoa powers, 50-70 portions of jujubes, 15-30 parts of red beans, 5-15 parts of butter, 3-5 parts change
Good dose；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Further, the modifying agent is made of following raw material: 1-3 parts of medium temperature amylase, and 0.3-0.5 parts poly- third
Olefin(e) acid sodium, 1-3 parts of vitamin Cs, 0.1-0.3 parts of sodium tripolyphosphates, 5-10 parts of cornstarch, 25-35 parts of deionized waters.
Further, the modifying agent is made by the following method:
(1) medium temperature amylase is added in the beaker equipped with half deionized water, 45 DEG C of heating water baths at the uniform velocity stir
Medium temperature starch enzyme aqueous solution is made in 15min, spare；
(2) cornstarch is poured into beaker, deionized water is added, is put into water-bath and heats and stir, be heated to boiling
It rises, continues to keep the temperature 20min, make cornstarch liquid at paste；Paste cornstarch is transferred in 60 DEG C of water-bath, is kept the temperature
It is 6.5 that 10% dilute hydrochloric acid is added after 30min and adjusts the PH of paste cornstarch, and the medium temperature amylase water of step (1) preparation is added
Solution reacts 20min；
(3) Sodium Polyacrylate, vitamin C and sodium tripolyphosphate is added, is warming up to 80 DEG C, heat preservation at paste, turning again
Dry 2h in vacuum oven is moved to, set temperature is 80 DEG C, and vacuum degree is -0.1MPa, and grinding sieves with 100 mesh sieve, and improvement is made
Agent.
A kind of preparation method of high protein content composite flour, includes the following steps:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Further, wheat grinding device includes grinding draw box mechanism, grinding mechanism and foundation means, grinder in step S3
Structure one end is mounted on grinding draw box mechanism side, and the grinding mechanism other end is through grinding draw box mechanism inner hub location, foundation means
It is mounted below grinding draw box mechanism, grinds draw box mechanism and contact and fix with foundation means；
Grinding draw box mechanism includes cabinet shell, meal outlet, husk outlet, first motor, splash guard, driving drum, movement
Baffle, transfer roller, conveyer belt and powder leakage baffle, splash guard, driving drum, moving stop, transfer roller, conveyer belt and powder leakage are kept off
Plate is all mounted on cabinet shell lower inside, and splash guard both ends are fixed on cabinet shell both side surface, and moving stop one end is solid
It is scheduled on cabinet shell inner surface, another end in contact splash guard of moving stop, two driving drums are installed in splash guard lower section,
A transfer roller is provided between driving drum, conveyer belt is coated on driving drum and transmission roller surface, and powder leakage baffle is mounted on biography
Below dynamic roller, powder leakage baffle both ends are fixed on cabinet shell both side surface, and first motor is fixed on a cabinet shell upper surface left side
Side, outside the enclosure on the right side of shell lower surface, bottom end on the right side of shell outside the enclosure is arranged in husk outlet for meal outlet setting；
Grinding mechanism includes the first feeding inlet, noise control washer, fixed bracket, fine gtinding ring, drive rod, taper device, row
Housing hole, the second motor and the second feeding inlet, the first feeding inlet are arranged above the second feeding inlet, the first feeding inlet and the second pan feeding
Mouth does not generate contact, and the second feeding inlet peace turns on the left of fixed bracket, and drive rod runs through fixed bracket, fine gtinding ring and taper
Device, drive rod one end are connect with fixed rack, and the drive rod other end is connect with the second motor, and fine gtinding ring and taper device are fixed
On drive rod, both ends are provided with row's housing hole on the outside of taper device；
Foundation means include supporting baffle, pedestal pedestal and support rod, and supporting baffle is mounted below cabinet shell, fixed
Bracket bottom end is fixed on pedestal base upper surface, is connected and fixed between supporting baffle and pedestal pedestal by support rod, support rod
One end is fixed on supporting baffle lower surface, and the support rod other end is fixed on pedestal base upper surface；
Drive rod runs through cabinet shell inner hub location, and the second motor is contacted with cabinet shell right lateral surface, finely ground
Splash guard is run through in bull ring one end, and splash guard is run through in taper device one end, and taper device one end is mounted on powder leakage baffle interior.
Further, the noise control washer is mounted on fixed internal stent, the noise control washer and fixed support assorted.
Beneficial effects of the present invention:
(1) in modifying agent preparation process, paste is made in cornstarch by step (2), and cornstarch is regularly arranged at this time
Micella be destroyed, crystallite disappear, make it easier to the effect for receiving medium temperature amylase, later adjust PH be 6.5, exist at this time
The degree of branching of cornstarch reduces under the action of 10% dilute hydrochloric acid, and gelling ability rises, and toughness increases, and adjusts PH and be
6.5 can provide a kind of optimum condition for medium temperature amylase, and medium temperature amylase is promoted to play effect；It is water-soluble that medium temperature amylase is added
Liquid is modified cornstarch, and the amino acid side chain of medium temperature amylase can form hydrogen bond between hydrone, and modified
The resistant starch in cornstarch can be retained in the process, non-resistant starch is modified, so that modified cornstarch
There is hole in particle, and particle shape is rounder and more smooth, and partial size reduces, and distribution is more uniform, so the modified starch has well
Cross-linking effect, Sodium Polyacrylate and vitamin C etc. can preferably be linked together, the steady of final modifying agent can be enhanced
It is qualitative；
(2) high protein content composite flour prepared by the present invention, using wheat as raw material, wheat passes through wheat flour milling of the present invention
Device carries out fine gtinding, and wheat is added from the first feeding inlet, enters in the wheat flour milling device by the second feeding inlet, splashproof
Baffle can prevent wheat ejection from entering in the device, avoid wasting and damage machine, driving drum rotates clockwise band
Dynamic conveyer belt rotates clockwise, and wheat is fallen into after conveyer belt as conveyer belt moves forward, until powder leakage baffle upper surface is fallen in,
Fine gtinding ring generates fine gtinding to wheat, and the wheat flour after grinding passes through miniature hole and meal outlet row on powder leakage baffle
Wheat flour milling device out, later by adjusting taper device, so that grinding remaining shell passes through row's housing hole and row's housing hole discharge
The wheat flour milling device, this wheat flour milling device can not only carry out full-automatic fine gtinding to wheat, and may be implemented small
Flour is automatically separated with wheat shell, can ensure the quality for the wheat flour being ground, and the wheat flour milling device grinding goes out
The molecular structure of wheat flour is not damaged, thus the pure nature of its pink colour, gluten degree it is high, it is smooth it is fine and smooth, have original pure wheat fragrant
Taste, nutrition are easily absorbed；
(3) wheat flour and modifying agent and the soybean protein etc. that wheat flour milling device grinding goes out through the invention mix, this
Process of lapping simultaneously such as heats special working process without other, can preferably remain protein, carbon water in wheat
The nutriments such as compound have modified corn starch granules in modifying agent, which has hole, and particle shape is more
Round and smooth, partial size reduces, and distribution is more uniform, and then assigns the modified starch good cross-linking effect, when wheat flour and improvement
After agent mixing, modified cornstarch can be mixed preferably with substances such as wheat flour, soybean proteins, so that final system
Standby flour out has stronger gluten network, makes have stronger biceps by the dough that flour is prepared, and enhances mouthfeel.
Detailed description of the invention
In order to facilitate the understanding of those skilled in the art, the present invention will be further described below with reference to the drawings.
Fig. 1 is the structural schematic diagram of wheat grinding device in the present invention；
Fig. 2 is that draw box mechanism structural schematic diagram is ground in Fig. 1；
Fig. 3 is that mechanism explosive view is ground in Fig. 1；
Fig. 4 is powder leakage baffle arrangement schematic diagram in Fig. 2.
In figure: 1, grinding draw box mechanism；11, cabinet shell；111, meal outlet；112, husk outlet；12, first motor；13, prevent
Splash baffle；14, driving drum；15, moving stop；16, transfer roller；17, conveyer belt；18, powder leakage baffle；2, mechanism is ground；21,
First feeding inlet；22, noise control washer；23, fixed bracket；24, fine gtinding ring；25, drive rod；26, taper device；261, shell is arranged
Hole；27, the second motor；28, the second feeding inlet；3, foundation means；31, supporting baffle；32, pedestal pedestal；33, support rod.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, all other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of high protein content composite flour, is made of following raw material: 150 portions of wheats, 25 portions of soybean proteins, and 30
Part walnut protein, 5 portions of cocoa powers, 50 portions of jujubes, 15 parts of red beans, 5 parts of butter, 3 parts of modifying agents；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Modifying agent is made by the following method:
(1) medium temperature amylase is added in the beaker equipped with half deionized water, 45 DEG C of heating water baths at the uniform velocity stir
Medium temperature starch enzyme aqueous solution is made in 15min, spare；
(2) cornstarch is poured into beaker, deionized water is added, is put into water-bath and heats and stir, be heated to boiling
It rises, continues to keep the temperature 20min, make cornstarch liquid at paste；Paste cornstarch is transferred in 60 DEG C of water-bath, is kept the temperature
It is 6.5 that 10% dilute hydrochloric acid is added after 30min and adjusts the PH of paste cornstarch, and the medium temperature amylase water of step (1) preparation is added
Solution reacts 20min；
(3) Sodium Polyacrylate, vitamin C and sodium tripolyphosphate is added, is warming up to 80 DEG C, heat preservation at paste, turning again
Dry 2h in vacuum oven is moved to, set temperature is 80 DEG C, and vacuum degree is -0.1MPa, and grinding sieves with 100 mesh sieve, and improvement is made
Agent.
Embodiment 2
A kind of high protein content composite flour, is made of following raw material: 160 portions of wheats, 30 portions of soybean proteins, and 35
Part walnut protein, 8 portions of cocoa powers, 55 portions of jujubes, 20 parts of red beans, 8 parts of butter, 3 parts of modifying agents；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Embodiment 3
A kind of high protein content composite flour, is made of following raw material: 150-200 portions of wheats, 25-50 portions of soybean
Albumen, 30-50 parts of walnut proteins, 5-15 portions of cocoa powers, 50-70 portions of jujubes, 15-30 parts of red beans, 5-15 parts of butter, 3-5 parts change
Good dose；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Embodiment 4
A kind of high protein content composite flour, is made of following raw material: 180 portions of wheats, 40 portions of soybean proteins, and 45
Part walnut protein, 12 portions of cocoa powers, 65 portions of jujubes, 25 parts of red beans, 12 parts of butter, 4 parts of modifying agents；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, Huang in step S3
Oil and modifying agent are uniformly mixed, and high protein content composite flour is made.
Comparative example 1
This comparative example compared with Example 1, is added without modifying agent, and preparation method is as follows:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 that granularity, which is made,
Purpose red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor, and drive rod rotation drives the rotation of fine gtinding ring, taper device adjusted, by taper device
It is transferred to powder leakage baffle interior without the both ends of row's housing hole, wheat is added from the first feeding inlet, entering by the second feeding inlet should
In wheat flour milling device, driving drum, which rotates clockwise, drives conveyer belt to rotate clockwise, and wheat is fallen into after conveyer belt with biography
Band is sent to move forward, until falling in powder leakage baffle upper surface；
Second step opens first motor, and meal outlet and husk outlet are extracted air out, wheat moved to the right, the essence of rotation
For fine lapping ring by wheat flour milling at powder, it is small that by miniature hole on powder leakage baffle and meal outlet this is discharged in wheat flour after grinding
Wheat flour is made in wheat grinding device；
Step S4, by the wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder and Huang in step S3
Oil is uniformly mixed, and high protein content composite flour is made.
Comparative example 2
This comparative example is a kind of high protein content composite flour in market.
Following performance test is done to flour made from embodiment 1-4 and comparative example 1-2:
| Water absorption rate mL/100g | Extensibility mm | Extension area cm2 | |
| Embodiment 1 | 65.3 | 232 | 210 |
| Embodiment 2 | 66.2 | 238 | 211 |
| Embodiment 3 | 66.3 | 242 | 213 |
| Embodiment 4 | 66.5 | 245 | 214 |
| Comparative example 1 | 63.5 | 212 | 150 |
| Comparative example 2 | 62.1 | 210 | 110 |
It is found that embodiment 1-4 water absorption rate is in 65.3-66.5 (mL/100g) range, comparative example 1-2 water absorption rate is in 62.1-
In 63.5 (mL/100g) ranges；Embodiment 1-4 extensibility is between 232-245 (mm), and comparative example 1-2 extensibility is in 210-212
(mm) between；Embodiment 1-4 extension area is in 210-214 (cm2) in range, comparative example 1-2 extension area is in 110-150 (cm2)
In range；So the good elastic force of high protein content composite flour that the present invention prepares, can enrich mouthfeel.
It please refers to shown in Fig. 1-4, wheat grinding device includes grinding draw box mechanism 1, grinding mechanism 2 and pedestal machine in step S3
Structure 3, grinding 2 one end of mechanism are mounted on grinding 1 side of draw box mechanism, and grinding 2 other end of mechanism is through grinding 1 inside center of draw box mechanism
Position, foundation means 3 are mounted on 1 lower section of grinding draw box mechanism, grind draw box mechanism 1 and contact and fix with foundation means 3；
As shown in Figure 1, grinding draw box mechanism 1 includes cabinet shell 11, meal outlet 111, husk outlet 112, first motor 12, prevents
Splash baffle 13, driving drum 14, moving stop 15, transfer roller 16, conveyer belt 17 and powder leakage baffle 18, splash guard 13, transmission
Roller 14, moving stop 15, transfer roller 16, conveyer belt 17 and powder leakage baffle 18 are all mounted on 11 lower inside of cabinet shell, prevent
It splashes 13 both ends of baffle and is fixed on 11 both side surface of cabinet shell, 15 one end of moving stop is fixed on 11 inner surface of cabinet shell,
Another end in contact splash guard 13 of moving stop 15, installs two driving drums 14 below splash guard 13, driving drum 14 it
Between be provided with 6 transfer rollers 16, conveyer belt 17 is coated on driving drum 14 and 16 surface of transfer roller, and powder leakage baffle 18 is mounted on biography
Dynamic 14 lower section of roller, 18 both ends of powder leakage baffle are fixed on 11 both side surface of cabinet shell, and first motor 12 is fixed on cabinet shell
On the left of 11 upper surfaces, the setting of meal outlet 111 is outside the enclosure on the right side of 11 lower surface of shell, and shell 11 is right outside the enclosure for the setting of husk outlet 112
Side bottom end；
As shown in Fig. 2, grinding mechanism 2 includes the first feeding inlet 21, noise control washer 22, fixed bracket 23, fine gtinding ring
24, drive rod 25, taper device 26, row's housing hole 261, the second motor 27 and the second feeding inlet 28, the first feeding inlet 21 are arranged the
Two feeding inlets, 28 top, the first feeding inlet 21 are not generated with the second feeding inlet 28 and are contacted, and the second feeding inlet 28 peace turns in fixed branch
23 left side of frame, noise control washer 22 are mounted on inside fixed bracket 23, and noise control washer 22 and fixed bracket 23 cooperate, and drive rod 25 passes through
Fixed rack 23, fine gtinding ring 24 and taper device 26 are fastened, 25 one end of drive rod is connect with fixed rack 23,25 other end of drive rod
It is connect with the second motor 27, fine gtinding ring 24 and taper device 26 are each attached on drive rod 25, and 26 outside both ends of taper device are set
The row's of being equipped with housing hole 261；
As shown in figure 3, foundation means 3 include supporting baffle 31, pedestal pedestal 32 and support rod 33, supporting baffle 31 is installed
11 lower section of shell outside the enclosure, fixed 23 bottom end of bracket are fixed on 32 upper surface of pedestal pedestal, supporting baffle 31 and pedestal pedestal 32
Between be connected and fixed by support rod 33,33 one end of support rod is fixed on 31 lower surface of supporting baffle, and 33 other end of support rod is solid
It is scheduled on 32 upper surface of pedestal pedestal；
As shown in Fig. 2, drive rod 25 runs through 11 inner hub location of cabinet shell, the second motor 27 and cabinet shell 11 are right
Splash guard 13 is run through in side surface contact, 24 one end of fine gtinding ring, and splash guard 13, taper device 26 are run through in 26 one end of taper device
One end is mounted on inside powder leakage baffle 18.
The wheat flour milling device working principle and mode:
The first step opens the second motor 27, and drive rod 25 starts turning, and fine gtinding ring 24 is driven to rotate, and adjusts taper
Device 26 adds wheat from the first feeding inlet 21 until taper device 26 protrudes into inside powder leakage baffle 18 without the both ends of row's housing hole 261
Enter, enter in the wheat flour milling device by the second feeding inlet 28, splash guard 13 can prevent wheat ejection from entering the device
In, it avoids wasting and damaging machine, driving drum 14, which rotates clockwise, drives conveyer belt 17 to rotate clockwise, and wheat is fallen into
As conveyer belt 17 moves forward after conveyer belt 17, until falling in 18 upper surface of powder leakage baffle；
Second step opens first motor 12, and meal outlet 111 and husk outlet 112 start to extract air out, by wheat sidesway to the right
It is dynamic, the fine gtinding ring 24 of rotation by wheat flour milling at powder, flour after grinding by miniature hole on powder leakage baffle 18 and
The wheat flour milling device is discharged in meal outlet 111, and the second motor 27 is closed after grinding, adjusts taper device 26, until taper device
26 both ends with row's housing hole 261 are protruded into inside powder leakage baffle 18, are ground remaining shell and are passed through row's housing hole 261 and row's housing hole
261 are discharged the wheat flour milling device, close first motor 12 and driving drum 14.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Above content is only citing made for the present invention and explanation, affiliated those skilled in the art are to being retouched
The specific embodiment stated does various modifications or additions or is substituted in a similar manner, and without departing from invention or surpasses
More range defined in the claims, is within the scope of protection of the invention.
Claims (6)
1. a kind of high protein content composite flour, which is characterized in that be made of following raw material: 150-200 portions of wheats,
25-50 portions of soybean proteins, 30-50 parts of walnut proteins, 5-15 portions of cocoa powers, 50-70 portions of jujubes, 15-30 parts of red beans, 5-15 parts yellow
Oil, 3-5 parts of modifying agents；
The high protein content composite flour is made by the following method:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 purposes that granularity, which is made,
Red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor (27), and drive rod (25) rotation drives fine gtinding ring (24) rotation, adjusts taper device
(26), that taper device (26) is transferred to powder leakage baffle (18) without the both ends of row housing hole (261) is internal, by wheat from the first feeding inlet
(21) it is added, enters in the wheat flour milling device by the second feeding inlet (28), driving drum (14) rotates clockwise drive and passes
Band (17) is sent to rotate clockwise, wheat is fallen into after conveyer belt (17) as conveyer belt (17) move forward, until falling in powder leakage gear
Plate (18) upper surface；
Second step opens first motor (12), and meal outlet (111) and husk outlet (112) extract air out, by wheat sidesway to the right
Dynamic, by wheat flour milling at powder, the wheat flour after grinding passes through miniature on powder leakage baffle (18) the fine gtinding ring (24) of rotation
The wheat flour milling device is discharged in hole and meal outlet (111), and wheat flour is made；
Step S4, by step S3 wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, butter with
And modifying agent is uniformly mixed, and high protein content composite flour is made.
2. a kind of high protein content composite flour according to claim 1, which is characterized in that the modifying agent by weighing as follows
Amount part raw material is made: 1-3 parts of medium temperature amylase, 0.3-0.5 parts of Sodium Polyacrylates, 1-3 parts of vitamin Cs, 0.1-0.3 parts of trimerization phosphorus
Sour sodium, 5-10 parts of cornstarch, 25-35 parts of deionized waters.
3. a kind of high protein content composite flour according to claim 1, which is characterized in that the modifying agent is by such as lower section
Method is made:
(1) medium temperature amylase is added in the beaker equipped with half deionized water, 45 DEG C of heating water baths, at the uniform velocity stirring 15min, system
Medium temperature starch enzyme aqueous solution is obtained, it is spare；
(2) cornstarch is poured into beaker, deionized water is added, is put into water-bath and heats and stir, be heated to boiling, after
Continue insurance temperature 20min, makes cornstarch liquid at paste；Paste cornstarch is transferred in 60 DEG C of water-bath, after keeping the temperature 30min
It is 6.5 that 10% dilute hydrochloric acid, which is added, and adjusts the PH of paste cornstarch, the medium temperature starch enzyme aqueous solution of step (1) preparation is added, instead
Answer 20min；
(3) Sodium Polyacrylate, vitamin C and sodium tripolyphosphate is added, is warming up to 80 DEG C, heat preservation at paste, being transferred to again
Dry 2h in vacuum oven, set temperature are 80 DEG C, and vacuum degree is -0.1 MPa, and grinding sieves with 100 mesh sieve, and modifying agent is made.
4. a kind of preparation method of high protein content composite flour, which comprises the steps of:
Step S1, jujube is cleaned, stoning, being baked at 70 DEG C to water content is 10%, and grinding, it is 100 purposes that granularity, which is made,
Red date powder；
Step S2, red bean is roasted into 5min at 150 DEG C, ground, the red bean powder that granularity is 100 mesh is made；
Step S3, wheat is ground by wheat flour milling device, it is shown that specific step is as follows:
The first step opens the second motor (27), and drive rod (25) rotation drives fine gtinding ring (24) rotation, adjusts taper device
(26), that taper device (26) is transferred to powder leakage baffle (18) without the both ends of row housing hole (261) is internal, by wheat from the first feeding inlet
(21) it is added, enters in the wheat flour milling device by the second feeding inlet (28), driving drum (14) rotates clockwise drive and passes
Band (17) is sent to rotate clockwise, wheat is fallen into after conveyer belt (17) as conveyer belt (17) move forward, until falling in powder leakage gear
Plate (18) upper surface；
Second step opens first motor (12), and meal outlet (111) and husk outlet (112) extract air out, by wheat sidesway to the right
Dynamic, by wheat flour milling at powder, the wheat flour after grinding passes through miniature on powder leakage baffle (18) the fine gtinding ring (24) of rotation
The wheat flour milling device is discharged in hole and meal outlet (111), and wheat flour is made；
Step S4, by step S3 wheat flour and soybean protein, walnut protein, cocoa power, red date powder, red bean powder, butter with
And modifying agent is uniformly mixed, and high protein content composite flour is made.
5. a kind of preparation method of high protein content composite flour according to claim 4, which is characterized in that in step S3
Wheat flour milling device includes that grinding draw box mechanism (1), grinding mechanism (2) and foundation means (3), grinding mechanism (2) one end are mounted on
Draw box mechanism (1) side is ground, grinding mechanism (2) other end is through grinding draw box mechanism (1) inner hub location, foundation means (3)
It is mounted below grinding draw box mechanism (1), grinds draw box mechanism (1) and contact and fix with foundation means (3)；
Grinding draw box mechanism (1) includes cabinet shell (11), meal outlet (111), husk outlet (112), first motor (12), splashproof gear
Plate (13), driving drum (14), moving stop (15), transfer roller (16), conveyer belt (17) and powder leakage baffle (18), splash guard
(13), driving drum (14), moving stop (15), transfer roller (16), conveyer belt (17) and powder leakage baffle (18) are all mounted on case
Body case (11) lower inside, splash guard (13) both ends are fixed on cabinet shell (11) both side surface, moving stop (15) one
End is fixed on cabinet shell (11) inner surface, another end in contact splash guard (13) of moving stop (15), splash guard (13)
Two driving drums (14) are installed in lower section, and (6) a transfer roller (16), conveyer belt (17) cladding are provided between driving drum (14)
In driving drum (14) and transfer roller (16) surface, powder leakage baffle (18) is mounted below driving drum (14), powder leakage baffle
(18) both ends are fixed on cabinet shell (11) both side surface, and first motor (12) is fixed on the left of cabinet shell (11) upper surface,
Outside the enclosure on the right side of shell (11) lower surface, bottom on the right side of shell (11) outside the enclosure is arranged in husk outlet (112) for meal outlet (111) setting
End；
Mechanism (2) are ground to include the first feeding inlet (21), noise control washer (22), fixed bracket (23), fine gtinding ring (24), pass
Lever (25), taper device (26), row housing hole (261), the second motor (27) and the second feeding inlet (28), the first feeding inlet (21) are set
It sets above the second feeding inlet (28), the first feeding inlet (21) is not generated with the second feeding inlet (28) and contacted, the second feeding inlet
(28) peace turns on the left of fixed bracket (23), and drive rod (25) runs through fixed bracket (23), fine gtinding ring (24) and taper device
(26), drive rod (25) one end is connect with fixed rack (23), and drive rod (25) other end is connect with the second motor (27), is finely ground
Bull ring (24) and taper device (26) are each attached on drive rod (25), and both ends are provided with row housing hole (261) on the outside of taper device (26)；
Foundation means (3) include that supporting baffle (31), pedestal pedestal (32) and support rod (33), supporting baffle (31) are mounted on case
Below body case (11), fixed bracket (23) bottom end is fixed on pedestal pedestal (32) upper surface, supporting baffle (31) and pedestal bottom
It is connected and fixed between seat (32) by support rod (33), support rod (33) one end is fixed on supporting baffle (31) lower surface, support
Bar (33) other end is fixed on pedestal pedestal (32) upper surface；
Drive rod (25) runs through cabinet shell (11) inner hub location, the second motor (27) and cabinet shell (11) right lateral surface
Splash guard (13) are run through in contact, fine gtinding ring (24) one end, and splash guard (13) are run through in taper device (26) one end, taper device
(26) it is internal to be mounted on powder leakage baffle (18) for one end.
6. a kind of preparation method of high protein content composite flour according to claim 5, which is characterized in that the noise control
Washer (22) is mounted on fixed bracket (23) inside, the noise control washer (22) and fixed bracket (23) cooperation.
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Cited By (1)
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| 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 |
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