CN110101001A - A kind of 3D- whole wheat powder producing method and application - Google Patents
A kind of 3D- whole wheat powder producing method and application Download PDFInfo
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- CN110101001A CN110101001A CN201910419006.5A CN201910419006A CN110101001A CN 110101001 A CN110101001 A CN 110101001A CN 201910419006 A CN201910419006 A CN 201910419006A CN 110101001 A CN110101001 A CN 110101001A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
The present invention relates to a kind of 3D- whole wheat powder producing method and applications, belong to food processing technology field.3D- wholemeal production technology includes wheat cleaning, wheat wetting sterilization, mills and sieve, is dehydrated dust removal, the crushing of wheat bran plumule, hybrid packed six steps of full constituent to get 3D- wholemeal；Whole physiologically active ingredients of an Intact wheat are fully retained in the 3D- wholemeal of production technology preparation, it not only includes whole nutritional ingredients of plumule, endosperm and wheat bran three parts, moreover it is possible to make dietary fiber retentive activity, rich in nutritional ingredients such as alpha-linolenic acid, ferment and SOD；And the 3D- wholemeal is due to remaining the natural anti-oxidation ingredient of itself and cooperating nitrogen-filled packaging, therefore it can save at normal temperature 1 year, it can be used for preparing 3D- whole wheat noodles, 3D- whole-wheat steamed bun and 3D- whole wheat dumpling wrapper etc., resistant to cook, freeze proof, in good taste and nutritive value are high.
Description
Technical field
The present invention relates to a kind of 3D- whole wheat powder producing method and applications, belong to food processing technology field.
Background technique
China is fertile of wheat, and nutritive value is higher, is rich in starch, protein, fat, minerals, calcium, iron, thiamine, core
Flavine, niacin and vitamin A etc. are one of staple foods of people.Common wheat powder eliminates most wheat brans and the wheat of wheat
Embryo, flour-made food color and palatability are preferable.But with the removal of wheat bran and wheat germ, most of cellulose and more than half
Niacin, vitamin and mineral matter element etc. be also lost therewith beneficial to the nutritional ingredient of human body.
Abundant minerals, dietary fiber and the vitamin contained in wholemeal can not only promote growth in humans's development, prolong
Slow aging, also has the important physiological functions such as weight-reducing and anticancer.Wheat bran and plumule are the main nutriment sources of wholemeal, small
Fat content in wheat germ is up to 10%, wherein 80% is unsaturated fatty acid, linoleic acid accounts for about 50% or more, it is right
Human blood-pressure is adjusted, cholesterol is reduced, prevention cardiovascular disease plays an important role.Dietary fiber rich in wheat bran, according to
It studies, the beneficial bacteria in enteron aisle can generate volatile fatty acid, such as acetic acid, butyric acid using the dietary fiber in wholemeal,
These fatty acid can reduce pH value, inhibit the growth of saprophytic bacteria, reduces carcinogen and generates, to reduce intestinal tract.
The production of domestic wholemeal is broadly divided into two methods: whole grain polishing and Hui Tianfa.Whole grain polishing is will be small
Wheat whole grain is ground, during crushing wheat, due to being that whole particle crushes, wheat bran and flour hold effect susceptible to static electricity and
Mutually assemble, unite, the difficulty for increasing subsequent screening and further crushing causes to need to increase during powder crushing process
The difficulty of energy consumption, Control platform is consequently increased, and classification is finally made to require to improve.Further, since being rich in rouge in wheat embryo
Fat and enzyme, the wholemeal storage-stable for producing the method are bad.Studies have reported that first wheat seed is heat-treated again
It is crushed, kill the microorganism in raw material and inactivates the biological enzyme such as lipase, peroxidase, the wholemeal shelf-life can be made
Extend to 5-6 months.Hui Tianfa be by wheat bran and plumule Hui Tian into flour of choosing, due to separated processing wheat bran, plumule,
On the processing quality of mucedin, starch in flour substantially without influence.But to the enzyme and fatty acid in wheat bran and plumule
Influence still has.The common method for carrying out stabilization processes to wheat bran and plumule has: microwave treatment, steam heat treatment with
And the technologies such as extrusion processing.But after both the above whole wheat production method is using heat treatment, protein denaturation, so that wheat
Gluten content is low, it is difficult to produce widely used wholemeal, and the active constituent in flour is lost, nutritive value reduces.
In the prior art the most nutritious part plumule of wheat and nutrient substance or loss in aleurone or
It destroys, the wholemeal that this mode is produced, only " shape " of whole wheat but " mind " without whole wheat, material composition reduces or loses
Active nutritional effect, so the nutritive value of this wholemeal is made a discount.The centrostigma of external wholemeal research is just
It is non-endosperm fraction " stabilisation ", microwave, hydro-thermal reaction, acid protection etc..But this bran flour be unsuitable for noodles boiled dumpling it
Class Chinese style wheaten food.Another flicker consumer's is that the wheat berry of several tablettings curing is spread on common bread just currently on the market
When whole-wheat bread is sold, sheerly " just to make up the number ", market is confused.
The wheat flour milling complex process in China at present, mill diagram is long, is unsuitable for the production of wholemeal, how by whole wheat brans
With plumule Hui Tian into flour, and the dough performance of wholemeal and the volume of product and texture mouthfeel are not influenced, become wholemeal
Production technology needs the matter of utmost importance solved, and the technical problem that can not effectively solve always.
Summary of the invention
In view of the above problems, the present invention provides a kind of 3D- whole wheat powder producing method, and the 3D- wholemeal of preparation is fully retained
One Intact wheat whole physiologically active ingredient, it not only includes whole nutritional ingredients of plumule, endosperm and wheat bran three parts, moreover it is possible to
Make dietary fiber retentive activity, rich in nutritional ingredients such as alpha-linolenic acid, ferment and SOD；And the wholemeal can long-term preservation,
It can be used for preparing 3D- whole wheat noodles, 3D- whole-wheat steamed bun and 3D- whole wheat dumpling wrapper, in good taste, nutritive value is high.3D in the present invention
Definition refer to being fully retained for chemical component and bioactivity in wheat, nutritional ingredient is comprehensive, and nutritive value is high.
To solve the above-mentioned problems, the technical scheme adopted by the invention is that:
A kind of production method of 3D- wholemeal, comprising the following steps:
(1) wheat cleaning: wheat is successively passed through to rotary flat sieve, specific-gravity stoner, permanent magnetic pulley and cleans up impurity, stone
Son and metal make dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting is sterilized: spraying aqueous solution of the wine containing light-coloured vinegar and alcohol to wheat in wheat wetting storehouse, wheat wetting 10-18h makes small
Wheat water content is 15-18%,；
(3) it mills and sieves: through sterilization and wheat wetting treated wheat Alveolus type mill cornmill disposably by wheat
Crushing obtains flour, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, by catching powder
Bag collects fine powder；
(5) wheat bran, plumule crush: the vibromill of wheat bran and plumule ceramic dielectric through gumming is under conditions of inflated with nitrogen
It carries out fine crushing, obtains the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) mix, pack: Semen Tritici aestivi fiber and germ flour after will be fine crushing be mixed with the flour and fine powder processed early period
Uniformly, nitrogen-filled packaging is to get 3D- wholemeal.
Preferably, the wheat includes hard wheat and soft wheat.
Preferably, the 1-3% of light-coloured vinegar and the aqueous solution mass ratio containing light-coloured vinegar and alcohol described in step (2), alcohol with contain
The aqueous solution mass ratio 3-10% of light-coloured vinegar and alcohol.
Preferably, fine granularity described in step (5) is 10-25 μm.
Preferably, the application of the 3D- wholemeal: it can be used for preparing 3D- whole wheat noodles, 3D- whole-wheat steamed bun and 3D- whole wheat
Dumpling wrapper.
The beneficial effects of the present invention are:
(1) technology uses the aqueous solution wheat wetting containing light-coloured vinegar and alcohol, sterilization processing can be carried out to wheat surface, convenient for life
The wholemeal that output is come being capable of long-term preservation；In addition, the effect of wheat wetting can also increase wheat in addition to equilibrium water conten is convenient for being crushed
Kind of skin water content increases the toughness of kind of skin, makes the cortex of wheat wheat bran is non-breakable in coarse crushing to be mixed into endosperm.
(2) technique of milling of the invention is different from high speed disintegrator using Alveolus type mill cornmill, and low speed is ground,
The flour temperature bottom of preparation, nutritional ingredient is broken few, has strong wheat fragrance.
(3) common wholemeal be directed in the production process wheat bran have frying dry or cook drying or microwave drying this
One step, and (oligomeric araboxylan, xylan, β-Portugal are poly- for most of water-soluble and Water insoluble dietary fiber in wheat bran
Sugar, levulan, gossypose etc.), antioxidant (carotenoid, phenolic acid class, anthocyan, osajin etc.), dimension life
B groups plain, vitamin E and mineral trace element etc. are passing through this link, can lose bioactivity, and dietary fiber is living
Property structure change, therefore just do not have to human body yet and resist the health cares function such as obesity, diabetes, cardiovascular disease and cancer
Energy.It is complete that an Intact wheat is fully retained in the case where not adding other ektogenics in the 3D- wholemeal of present invention process preparation
Portion's physiologically active ingredient, it not only includes whole nutritional ingredients of plumule, endosperm and wheat bran three parts, moreover it is possible to protect dietary fiber
It stays activity, rich in nutritional ingredients such as alpha-linolenic acid, ferment and SOD, there is pre- preventing obesity, diabetes, cardiovascular disease and cancer
The effect of.Specific embodiment
The following are specific implementations of the invention, and the description thereof is more specific and detailed, but it cannot be understood as
Limitations on the scope of the patent of the present invention.It should be pointed out that for those of ordinary skill in the art, not departing from this hair
Under the premise of bright design, various modifications and improvements can be made, these obvious alternative forms belong to of the invention
Protection scope.
Embodiment 1
A kind of production method of 3D- wholemeal, comprising the following steps:
(1) wheat cleaning: hard wheat is successively passed through rotary flat sieve, specific-gravity stoner, permanent magnetic pulley clean up it is miscellaneous
Matter, stone and metal make dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting sterilize: in wheat wetting storehouse to wheat spray the aqueous solution containing light-coloured vinegar and alcohol, wherein light-coloured vinegar with contain light-coloured vinegar
It is 3% with the aqueous solution mass ratio of alcohol, alcohol and the aqueous solution mass ratio containing light-coloured vinegar and alcohol are 10%, tempering time 18h,
Make wheat water content 18%,；
(3) it mills and sieves: through sterilization and wheat wetting treated wheat Alveolus type mill cornmill disposably by wheat
Crushing obtains flour, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, by catching powder
The fine powder that bag is collected；
(5) wheat bran, plumule crush: the vibromill of wheat bran and plumule ceramic dielectric through gumming is under conditions of inflated with nitrogen
It carries out fine crushing to 10 μm, obtains the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) mix, pack: Semen Tritici aestivi fiber and germ flour after will be fine crushing be mixed with the flour and fine powder processed early period
Uniformly, nitrogen-filled packaging is to get 3D- wholemeal.
Embodiment 2
A kind of production method of 3D- wholemeal, comprising the following steps:
(1) wheat cleaning: soft wheat is successively passed through rotary flat sieve, specific-gravity stoner, permanent magnetic pulley clean up it is miscellaneous
Matter, stone and metal make dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting sterilize: in wheat wetting storehouse to wheat spray the aqueous solution containing light-coloured vinegar and alcohol, wherein light-coloured vinegar with contain light-coloured vinegar
It is 1% with the aqueous solution mass ratio of alcohol, alcohol and the aqueous solution mass ratio containing light-coloured vinegar and alcohol are 3%, tempering time 10h,
Make wheat water content 15%,；
(3) it mills and sieves: through sterilization and wheat wetting treated wheat Alveolus type mill cornmill disposably by wheat
Crushing obtains flour, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, by catching powder
The fine powder that bag is collected；
(5) wheat bran, plumule crush: the vibromill of wheat bran and plumule ceramic dielectric through gumming is under conditions of inflated with nitrogen
It carries out fine crushing to 25 μm, obtains the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) mix, pack: Semen Tritici aestivi fiber and germ flour after will be fine crushing be mixed with the flour and fine powder processed early period
Uniformly, nitrogen-filled packaging is to get 3D- wholemeal.
Embodiment 3
A kind of production method of 3D- wholemeal, comprising the following steps:
(1) wheat cleaning: soft wheat is successively passed through rotary flat sieve, specific-gravity stoner, permanent magnetic pulley clean up it is miscellaneous
Matter, stone and metal make dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting sterilize: in wheat wetting storehouse to wheat spray the aqueous solution containing light-coloured vinegar and alcohol, wherein light-coloured vinegar with contain light-coloured vinegar
Aqueous solution mass ratio with alcohol is 1.5%, and alcohol and the aqueous solution mass ratio containing light-coloured vinegar and alcohol are 5%, tempering time
15h makes wheat water content 17%,；
(3) it mills and sieves: through sterilization and wheat wetting treated wheat Alveolus type mill cornmill disposably by wheat
Crushing obtains flour, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, by catching powder
The fine powder that bag is collected；
(5) wheat bran, plumule crush: the vibromill of wheat bran and plumule ceramic dielectric through gumming is under conditions of inflated with nitrogen
It carries out fine crushing to 15 μm, obtains the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) mix, pack: Semen Tritici aestivi fiber and germ flour after will be fine crushing be mixed with the flour and fine powder processed early period
Uniformly, nitrogen-filled packaging is to get 3D- wholemeal.
Embodiment 4
A kind of production method of 3D- wholemeal, comprising the following steps:
(1) wheat cleaning: soft wheat is successively passed through rotary flat sieve, specific-gravity stoner, permanent magnetic pulley clean up it is miscellaneous
Matter, stone and metal make dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting sterilize: in wheat wetting storehouse to wheat spray the aqueous solution containing light-coloured vinegar and alcohol, wherein light-coloured vinegar with contain light-coloured vinegar
Aqueous solution mass ratio with alcohol is 2.5%, and alcohol and the aqueous solution mass ratio containing light-coloured vinegar and alcohol are 7%, tempering time
13h makes wheat water content 16%；
(3) it mills and sieves: through sterilization and wheat wetting treated wheat Alveolus type mill cornmill disposably by wheat
Crushing obtains flour, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, by catching powder
The fine powder that bag is collected；
(5) wheat bran, plumule crush: the vibromill of wheat bran and plumule ceramic dielectric through gumming is under conditions of inflated with nitrogen
It carries out fine crushing to 20 μm, obtains the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) mix, pack: Semen Tritici aestivi fiber and germ flour after will be fine crushing be mixed with the flour and fine powder processed early period
Uniformly, nitrogen-filled packaging is to get 3D- wholemeal.
Embodiment 5
The application of 3D- wholemeal: 3D- whole wheat noodles
The 3D- wholemeal 1000g obtained by embodiment 1,3 albumen, water total 450-500g, salt 10g；Its preparation step
Are as follows: dough mixing machine is added in flour and salt, while stirring plus albumen and water, stirring 5min stand 10min, are again stirring for 5min standing
10min is repeated 3-5 times, and upper noodle press is depressed into the smooth flexible of musculus cutaneus and changes cutter press strip.
The 3D- whole wheat noodles of this method preparation are fine and smooth smooth after boiling, and have bite, in good taste, and nutritive value is high.
Embodiment 6
The application of 3D- wholemeal: 3D- whole-wheat steamed bun
3D- the wholemeal 500g, water 400g, whole milk powder 10g, sugared 10g, yeast 5g obtained by embodiment 2；It prepares step
Suddenly are as follows: sugar, water, yeast and milk powder are uniformly mixed and stand 3-5min, flour is added and stirs evenly, after stirring to no dry powder
10min is stood, kneads dough, glues a little water on hand and rub again, rub viscous hand and stand 19min again, then is rubbed to essentially smooth flexible, again
20min is stood, divides shaping, does not need complete fermentation.On cold water after pot, ferment 30min, and the boiled moderate heat that turns of high fire steams 26-
30min closes the stewing 5min of fire and takes the dish out of the pot again.
The 3D- whole-wheat steamed bun malleable of this method preparation is good, and surface color is uniform, and glossy, chewiness is good.
Embodiment 7
The application of 3D- wholemeal: 3D- whole wheat dumpling wrapper
The 3D- wholemeal 500g obtained by embodiment 3, shell egg 1, water total 400g, salt 5g；Preparation method is will own
Material, which is placed in dough mixing machine, stirs 10-15min standing 1h, compression molding.
3D- whole wheat dumpling wrapper toughness and elasticity is good, the water conservation time is long after dumpling wrapper forming prepared by this method, stability
It is good；Crust is bright after cooking, and smooth in taste has bite.
Claims (5)
1. a kind of production method of 3D- wholemeal, it is characterised in that: its technique the following steps are included:
(1) wheat cleaning: wheat is successively passed through rotary flat sieve, specific-gravity stoner, permanent magnetic pulley clean up impurity, stone and
Metal makes dust and weed-trifles impurity be no more than 0.2%, and sandstone are no more than 0.02%；
(2) wheat wetting is sterilized: spraying the aqueous solution containing light-coloured vinegar and alcohol to wheat in wheat wetting storehouse, wheat wetting 10-18h contains wheat
Water quality score is 15-18%；
(3) mill and sieve: the wheat after wheat wetting and sterilization processing is with Alveolus type mill cornmill disposably by wheat crushing
Flour is obtained, while wheat bran and germ separation being come out；
(4) it is dehydrated dust removal: the wheat bran separated and plumule pressurization cyclopneumatic separator dehydration being removed into dust, received by catching flour bag
Collect fine powder；
(5) wheat bran, plumule crush: wheat bran and plumule through gumming are carried out under conditions of inflated with nitrogen with the vibromill of ceramic dielectric
It is fine crushing, obtain the Semen Tritici aestivi fiber and germ flour rich in nutrient；
(6) it mixes, pack: Semen Tritici aestivi fiber and germ flour and the flour processed early period and the fine powder being collected into after will be fine crushing
It is uniformly mixed, nitrogen-filled packaging is to get 3D- wholemeal.
2. a kind of production method of 3D- wholemeal according to claim 1, it is characterised in that: the wheat includes hard
Wheat and soft wheat.
3. a kind of production method of 3D- wholemeal according to claim 1, it is characterised in that: step (2) light-coloured vinegar with
Aqueous solution mass ratio 1-3% containing light-coloured vinegar and alcohol, the alcohol and the aqueous solution mass ratio 3-10% containing light-coloured vinegar and alcohol.
4. a kind of production method of 3D- wholemeal according to claim 1, it is characterised in that: step (5) grain fine crushing
Degree is 10-25 μm.
5. the application of 3D- wholemeal described in a kind of claim 1, it is characterised in that: it is complete to can be used for preparing 3D- whole wheat noodles, 3D-
Wheat steamed bun, 3D- whole wheat dumpling wrapper, 3D- whole wheat cake and 3D- whole wheat steamed stuffed bun.
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| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN114558661A (en) * | 2021-03-22 | 2022-05-31 | 北京工商大学 | Plant-derived material processing device, and processing method and product of wheat crop bran or whole grain flour |
| CN114586973A (en) * | 2021-06-23 | 2022-06-07 | 重庆工商大学 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
| CN115104729A (en) * | 2021-06-23 | 2022-09-27 | 重庆工商大学 | Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof |
| CN115606614A (en) * | 2022-10-31 | 2023-01-17 | 安徽燕之坊食品有限公司 | Low-GI high-dietary-fiber whole-wheat bread and preparation process thereof |
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| CN114558661A (en) * | 2021-03-22 | 2022-05-31 | 北京工商大学 | Plant-derived material processing device, and processing method and product of wheat crop bran or whole grain flour |
| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN114586973A (en) * | 2021-06-23 | 2022-06-07 | 重庆工商大学 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
| CN115104729A (en) * | 2021-06-23 | 2022-09-27 | 重庆工商大学 | Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof |
| CN115606614A (en) * | 2022-10-31 | 2023-01-17 | 安徽燕之坊食品有限公司 | Low-GI high-dietary-fiber whole-wheat bread and preparation process thereof |
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