CN110237897A - A kind of processing method of Luzhou-flavor wholewheat flour - Google Patents
A kind of processing method of Luzhou-flavor wholewheat flour Download PDFInfo
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- CN110237897A CN110237897A CN201910466215.5A CN201910466215A CN110237897A CN 110237897 A CN110237897 A CN 110237897A CN 201910466215 A CN201910466215 A CN 201910466215A CN 110237897 A CN110237897 A CN 110237897A
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- wheat
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- wholewheat flour
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/04—Systems or sequences of operations; Plant
Abstract
The invention mainly relates to flour processing technical fields, disclose a kind of processing method of Luzhou-flavor wholewheat flour, comprising: (1) removal of impurities, (2) cleaning, (3) primary drying, (4) redrying, (5) crush；The processing method of Luzhou-flavor wholewheat flour provided by the invention, method is simple, high-efficient, and obtained wholewheat flour remains the nutritional ingredient of Intact wheat, natural health, aromatic flavour, delicate mouthfeel；Wheat is subjected to selection by winnowing and magnetic separation, the particulate contaminants in wheat can be removed, guarantee the safety and mouthfeel of flour；It is cleaned through wheat by distilled water after removal of impurities, the impurity for being adhered to wheat grain surface can not only be removed, guarantee flour cleaning, it can also make wheat grain uniform water absorption, the free water content for improving wheat, increases the fine and smooth mouthfeel of flour, avoids the coarse disadvantage of traditional wholewheat flour.
Description
Technical field
The invention mainly relates to flour processing technical field more particularly to a kind of processing methods of Luzhou-flavor wholewheat flour.
Background technique
Wholewheat flour refer in wheat flour include its outer layer wheat bran, make its endosperm and wheat bran ratio and materials of wheat at
Split-phase is same.Wholewheat flour is (to be classified appropriate granular size) by Whole Wheat by milling, screening, possess with it is originally whole
Product made of the ingredients such as endosperm, wheat bran and the plumule of grain wheat same ratio, wholewheat flour is full of nutrition, is natural health
Nutraceutical, however existing wholewheat flour coarse mouthfeel, many consumers are unwilling to eat at present, therefore also limit complete
The popularization of wheat flour is edible.
Existing patent document CN109315680A discloses a kind of production method of wholewheat flour, and specifically disclosing first will be small
Wheat wheat carries out roller mill, wheat bran layer, wheat cream layer, coarse grained wheatfeed and coarse grained wheat-middlings is then screened out, finally by wheat
Bran layer and wheat cream layer are mixed in proportion, although preparation method is simple, first sieve then again by different ingredients
Mixing meeting is carried out obviously by working efficiency, and obtained wholemeal coarse mouthfeel, wheat fragrance is thin, is unfavorable for being promoted；
Existing patent document CN108041437A discloses a kind of manufacture craft of wholewheat flour, specifically discloses and takes off to wheat
Shell, grinding, screening, nutriment working process, wherein nutriment working process is to mix the substance after screening, so
High temperature sterilization and extruding are carried out afterwards, is then crushed again, impurity elimination and packaging, same patent document are also first to be sieved, so
Mixed again afterwards, can be substantially reduced flour and processing efficiency, and steamed in the process in patent document by high temperature
System sterilization and high temperature puffing, are equivalent to after flour is added water and are cured and be gelatinized, the starch after gelatinization can be substantially reduced flour
Flavor, therefore usually extruded wheat powder is all used as feed, therefore the wholewheat flour edible performance after expanding treatment also can be bright
It is aobvious to be deteriorated.
Summary of the invention
In order to make up the defect of prior art, the object of the present invention is to provide a kind of processing sides of Luzhou-flavor wholewheat flour
Method.
A kind of processing method of Luzhou-flavor wholewheat flour, comprising the following steps:
(1) it cleans: wheat being subjected to selection by winnowing and magnetic separation, the particulate contaminants in wheat can be removed, guarantee the health peace of flour
Complete and mouthfeel, obtains removal of impurities wheat；
(2) it cleans: removal of impurities wheat is passed through in draining basket, concussion cleaning 2 ~ 3 times in distilled water, by draining basket from distilled water
It takes out, draining, the impurity for being adhered to wheat grain surface can not only be removed, guarantee flour cleaning, moreover it is possible to keep wheat grain equal
Even water suction improves the free water content of wheat, increases the fine and smooth mouthfeel of flour, avoids the coarse disadvantage of traditional wholewheat flour, obtains
Washing wheat；
(3) primary drying: washing wheat is placed in freeze drier, in the water content of -46 ~ -48 DEG C of freeze-dryings to wheat
It is 25 ~ 27%, can quickly removes the moisture in wheat, increase the porous structure of wheat, improves sophistication and the face of wholewheat flour
The fluffy chewiness mouthfeel of product, obtains primary drying wheat；
(4) redrying: primary drying wheat is placed in baking oven, and whole process carries out ultraviolet light irradiation, is dried to water content
It is 11 ~ 13%, when drying, first carries out slightly higher temperature drying, and it reuses compared with low temperature drying, the uniform moisture in wheat can be made to volatilize,
The fragrance of wheat is obviously increased, while being irradiated with ultraviolet light, the germ in flour and worm's ovum can be killed, moreover it is possible to increase
The whiteness of wheat improves the whiteness of wholewheat flour, increases increase appetite, obtains redrying wheat；
(5) it crushes: redrying wheat is placed in ultra micro Lowtemperaturepulverizer, being crushed to partial size is 100 ~ 120 mesh, and freeze-drying is added
Albumen powder avoids the cumbersome operating process such as traditional shelling, grinding, screening, mixing, can significantly improve working efficiency,
And nutrition and the natural flavor that can do the reservation wheat of limits, make wholewheat flour aromatic flavour, meet the battalion of consumer
Feeding and health care demand, obtains Luzhou-flavor wholewheat flour.
The freeze-drying of the step (3), shelf heating temperature are 36 ~ 38 DEG C.
The ultraviolet light of the step (4) irradiates, and exposure dose is 4000 ~ 5000uW.s/cm2。
The drying of the step (4), first with 60 ~ 62 DEG C of constant temperature dryings to water content for 18 ~ 20% when drying, then with 55 ~ 57
DEG C constant temperature drying to water content is 11 ~ 13%.
The low temperature of the step (5), flour temperature≤40 DEG C in crushing process.
The lyophilized protein powder of the step (5), additional amount are the 0.3 ~ 0.5% of wheat weight, the system of the lyophilized protein powder
Egg white is beaten uniformly, is placed in freeze drier by Preparation Method, and freeze-drying to water content is 3 ~ 5%, is crushed to 140 ~ 180
Mesh.
The Luzhou-flavor wholewheat flour that the processing method of the Luzhou-flavor wholewheat flour is prepared.
The invention has the advantages that the processing method of Luzhou-flavor wholewheat flour provided by the invention, method is simple, high-efficient,
Obtained wholewheat flour remains the nutritional ingredient of Intact wheat, natural health, aromatic flavour, delicate mouthfeel；Wheat is carried out
Selection by winnowing and magnetic separation can remove the particulate contaminants in wheat, guarantee the safe and healthy and mouthfeel of flour；It is passed through after removal of impurities through wheat
It crosses distilled water to be cleaned, the impurity for being adhered to wheat grain surface can not only be removed, guarantee flour cleaning, moreover it is possible to make wheat
Particle uniform water absorption improves the free water content of wheat, increases the fine and smooth mouthfeel of flour, and the coarse of traditional wholewheat flour is avoided to lack
Point；Primary drying is carried out to wheat after cleaning, using freeze-drying when primary drying, can quickly remove the moisture in wheat,
The porous structure for increasing wheat, improves the sophistication of wholewheat flour and the fluffy chewiness mouthfeel of Flour product；To small after primary drying
Wheat carries out the drying of residual moisture, and when drying, which first carries out slightly higher temperature, dries, and reuses compared with low temperature drying, can make the water in wheat
Divide uniformly volatilization, hence it is evident that increase the fragrance of wheat, while being irradiated with ultraviolet light, the germ and worm in flour can be killed
Ovum, moreover it is possible to which the whiteness for increasing wheat improves the whiteness of wholewheat flour, increases increase appetite；After redrying by wheat directly into
Row ultra micro low-temperature grinding avoids the cumbersome operating process such as traditional shelling, grinding, screening, mixing, can significantly improve work
Make efficiency, and nutrition and the natural flavor of the reservation wheat of limits can be done, makes wholewheat flour aromatic flavour, be added simultaneously
A small amount of lyophilized protein powder, can enrich the nutrition of wholewheat flour, improve the DOUGH PROPERTIES of wholewheat flour, meet the nutrition of consumer
And health care demand, it is conducive to promote edible.
Specific embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of processing method of Luzhou-flavor wholewheat flour, comprising the following steps:
(1) it cleans: wheat being subjected to selection by winnowing and magnetic separation, the particulate contaminants in wheat can be removed, guarantee the health peace of flour
Complete and mouthfeel, obtains removal of impurities wheat；
(2) it cleans: removal of impurities wheat is passed through in draining basket, concussion cleaning 2 times, draining basket is taken from distilled water in distilled water
Out, draining can not only remove the impurity for being adhered to wheat grain surface, guarantee flour cleaning, moreover it is possible to keep wheat grain uniform
Water suction, improves the free water content of wheat, increases the fine and smooth mouthfeel of flour, avoid the coarse disadvantage of traditional wholewheat flour, obtain clearly
Wash wheat；
(3) primary drying: washing wheat is placed in freeze drier, and shelf heating temperature is 36 DEG C, is freeze-dried in -46 DEG C
Water content to wheat is 25 ~ 27%, can quickly remove the moisture in wheat, increases the porous structure of wheat, improves whole wheat face
The sophistication of powder and the fluffy chewiness mouthfeel of Flour product, obtain primary drying wheat；
(4) redrying: primary drying wheat is placed in baking oven, and whole process carries out ultraviolet light irradiation, and exposure dose is
4000uW.s/cm2, being dried to water content is 11 ~ 13%, first with 60 DEG C of constant temperature dryings to water content for 18 ~ 20% when drying, then with
55 DEG C of constant temperature dryings to water content is 11 ~ 13%, and when drying, which first carries out slightly higher temperature, dries, and reuses compared with low temperature drying, can make small
Uniform moisture volatilization in wheat, hence it is evident that increase the fragrance of wheat, while being irradiated with ultraviolet light, can be killed in flour
Germ and worm's ovum, moreover it is possible to which the whiteness for increasing wheat improves the whiteness of wholewheat flour, increases increase appetite, obtains redrying wheat；
(5) it crushes: redrying wheat being placed in ultra micro Lowtemperaturepulverizer, flour temperature≤40 DEG C in crushing process, crushed
It is 100 ~ 120 mesh to partial size, lyophilized protein powder, the lyophilized protein powder is added, additional amount is the 0.3 ~ 0.5% of wheat weight,
The preparation method of the lyophilized protein powder, by egg white beat uniformly, be placed in freeze drier, freeze-drying to water content be 3 ~
5%, 140 ~ 180 mesh are crushed to, the cumbersome operating process such as traditional shelling, grinding, screening, mixing is avoided, can obviously mention
High working efficiency, and nutrition and the natural flavor of the reservation wheat of limits can be done, make wholewheat flour aromatic flavour, meets
The nutrition and health care demand of consumer, obtains Luzhou-flavor wholewheat flour.
The Luzhou-flavor wholewheat flour that the processing method of the Luzhou-flavor wholewheat flour is prepared.
Embodiment 2
A kind of processing method of Luzhou-flavor wholewheat flour, comprising the following steps:
(1) it cleans: wheat being subjected to selection by winnowing and magnetic separation, the particulate contaminants in wheat can be removed, guarantee the health peace of flour
Complete and mouthfeel, obtains removal of impurities wheat；
(2) it cleans: removal of impurities wheat is passed through in draining basket, concussion cleaning 2 times, draining basket is taken from distilled water in distilled water
Out, draining can not only remove the impurity for being adhered to wheat grain surface, guarantee flour cleaning, moreover it is possible to keep wheat grain uniform
Water suction, improves the free water content of wheat, increases the fine and smooth mouthfeel of flour, avoid the coarse disadvantage of traditional wholewheat flour, obtain clearly
Wash wheat；
(3) primary drying: washing wheat is placed in freeze drier, and shelf heating temperature is 37 DEG C, is freeze-dried in -47 DEG C
Water content to wheat is 25 ~ 27%, can quickly remove the moisture in wheat, increases the porous structure of wheat, improves whole wheat face
The sophistication of powder and the fluffy chewiness mouthfeel of Flour product, obtain primary drying wheat；
(4) redrying: primary drying wheat is placed in baking oven, and whole process carries out ultraviolet light irradiation, and exposure dose is
4500uW.s/cm2, being dried to water content is 11 ~ 13%, first with 61 DEG C of constant temperature dryings to water content for 18 ~ 20% when drying, then with
56 DEG C of constant temperature dryings to water content is 11 ~ 13%, and when drying, which first carries out slightly higher temperature, dries, and reuses compared with low temperature drying, can make small
Uniform moisture volatilization in wheat, hence it is evident that increase the fragrance of wheat, while being irradiated with ultraviolet light, can be killed in flour
Germ and worm's ovum, moreover it is possible to which the whiteness for increasing wheat improves the whiteness of wholewheat flour, increases increase appetite, obtains redrying wheat；
(5) it crushes: redrying wheat being placed in ultra micro Lowtemperaturepulverizer, flour temperature≤40 DEG C in crushing process, crushed
It is 100 ~ 120 mesh to partial size, lyophilized protein powder, the lyophilized protein powder is added, additional amount is the 0.3 ~ 0.5% of wheat weight,
The preparation method of the lyophilized protein powder, by egg white beat uniformly, be placed in freeze drier, freeze-drying to water content be 3 ~
5%, 140 ~ 180 mesh are crushed to, the cumbersome operating process such as traditional shelling, grinding, screening, mixing is avoided, can obviously mention
High working efficiency, and nutrition and the natural flavor of the reservation wheat of limits can be done, make wholewheat flour aromatic flavour, meets
The nutrition and health care demand of consumer, obtains Luzhou-flavor wholewheat flour.
The Luzhou-flavor wholewheat flour that the processing method of the Luzhou-flavor wholewheat flour is prepared.
Embodiment 3
A kind of processing method of Luzhou-flavor wholewheat flour, comprising the following steps:
(1) it cleans: wheat being subjected to selection by winnowing and magnetic separation, the particulate contaminants in wheat can be removed, guarantee the health peace of flour
Complete and mouthfeel, obtains removal of impurities wheat；
(2) it cleans: removal of impurities wheat is passed through in draining basket, concussion cleaning 3 times, draining basket is taken from distilled water in distilled water
Out, draining can not only remove the impurity for being adhered to wheat grain surface, guarantee flour cleaning, moreover it is possible to keep wheat grain uniform
Water suction, improves the free water content of wheat, increases the fine and smooth mouthfeel of flour, avoid the coarse disadvantage of traditional wholewheat flour, obtain clearly
Wash wheat；
(3) primary drying: washing wheat is placed in freeze drier, and shelf heating temperature is 38 DEG C, is freeze-dried in -48 DEG C
Water content to wheat is 25 ~ 27%, can quickly remove the moisture in wheat, increases the porous structure of wheat, improves whole wheat face
The sophistication of powder and the fluffy chewiness mouthfeel of Flour product, obtain primary drying wheat；
(4) redrying: primary drying wheat is placed in baking oven, and whole process carries out ultraviolet light irradiation, and exposure dose is
5000uW.s/cm2, being dried to water content is 11 ~ 13%, first with 62 DEG C of constant temperature dryings to water content for 18 ~ 20% when drying, then with
57 DEG C of constant temperature dryings to water content is 11 ~ 13%, and when drying, which first carries out slightly higher temperature, dries, and reuses compared with low temperature drying, can make small
Uniform moisture volatilization in wheat, hence it is evident that increase the fragrance of wheat, while being irradiated with ultraviolet light, can be killed in flour
Germ and worm's ovum, moreover it is possible to which the whiteness for increasing wheat improves the whiteness of wholewheat flour, increases increase appetite, obtains redrying wheat；
(5) it crushes: redrying wheat being placed in ultra micro Lowtemperaturepulverizer, flour temperature≤40 DEG C in crushing process, crushed
It is 100 ~ 120 mesh to partial size, lyophilized protein powder, the lyophilized protein powder is added, additional amount is the 0.3 ~ 0.5% of wheat weight,
The preparation method of the lyophilized protein powder, by egg white beat uniformly, be placed in freeze drier, freeze-drying to water content be 3 ~
5%, 140 ~ 180 mesh are crushed to, is uniformly mixed, avoids the cumbersome operating process such as traditional shelling, grinding, screening, mixing,
Working efficiency can be significantly improved, and nutrition and the natural flavor of the reservation wheat of limits can be done, keeps wholewheat flour fragrant
Taste is strong, meets the nutrition and health care demand of consumer, obtains Luzhou-flavor wholewheat flour.
The Luzhou-flavor wholewheat flour that the processing method of the Luzhou-flavor wholewheat flour is prepared.
Comparative example 1
Remove the cleaning in step (2), remaining method, with embodiment 1.
Comparative example 2
It removes step (3), remaining method, with embodiment 1.
Comparative example 3
It removes step (4), remaining method, with embodiment 1.
Comparative example 4
Ultra micro Lowtemperaturepulverizer in step (5) is changed to traditional flour milling machine, remaining method, with embodiment 1.
Comparative example 5
Remove the lyophilized protein powder in step (5), remaining method, with embodiment 1.
Comparative example 6
Existing patent document CN109315680A discloses a kind of production method of wholewheat flour.
Comparative example 7
Existing patent document CN108041437A discloses a kind of manufacture craft of wholewheat flour.
The DOUGH PROPERTIES of embodiment and comparative example wholewheat flour:
The wholewheat flour 300g(for weighing embodiment and comparative example respectively is subject to 14% water content), each group wholewheat flour is added
Enter in the alms bowl of face, add pure water, rubbing up to maximum consistency is 500 ± 10FU, is examined using brabender farinograph (JFZD type)
Stabilization time and the silty index of each group dough are surveyed, and detects the tensile properties of each group dough using tensilometer (JMLD150 type),
The dough of 2 100g is weighed in tensilometer, carries out rubbing round, molding, provocation 45min respectively, tensile properties are carried out after provocation
It is specific, then each group dough is steamed into 30min in 100 DEG C, until curing completely, organize 20 subjects to the fragrance of each group dough into
Row subjective appreciation, the DOUGH PROPERTIES table 1 of embodiment and comparative example wholewheat flour.
Table 1: the DOUGH PROPERTIES of embodiment and comparative example wholewheat flour
Note: "+" indicates savory, and the more fragrance of quantity are denseer, and "-" indicates British plain spirits.
From table 1 the result shows that, the processing method of the Luzhou-flavor wholewheat flour of embodiment, stablize the time, silty index, draw
It stretches resistance, stretch ratio and fragrance index and is significantly better than that comparative example, illustrate adding for Luzhou-flavor wholewheat flour provided by the invention
Work method has good processing effect.
Claims (7)
1. a kind of processing method of Luzhou-flavor wholewheat flour, which comprises the following steps:
(1) it cleans: wheat being subjected to selection by winnowing and magnetic separation, obtains removal of impurities wheat；
(2) it cleans: removal of impurities wheat is passed through in draining basket, concussion cleaning 2 ~ 3 times in distilled water, by draining basket from distilled water
It takes out, draining obtains washing wheat；
(3) primary drying: washing wheat is placed in freeze drier, in the water content of -46 ~ -48 DEG C of freeze-dryings to wheat
It is 25 ~ 27%, obtains primary drying wheat；
(4) redrying: primary drying wheat is placed in baking oven, and whole process carries out ultraviolet light irradiation, is dried to water content
It is 11 ~ 13%, obtains redrying wheat；
(5) it crushes: redrying wheat is placed in ultra micro Lowtemperaturepulverizer, being crushed to partial size is 100 ~ 120 mesh, and freeze-drying is added
Albumen powder obtains Luzhou-flavor wholewheat flour.
2. the processing method of Luzhou-flavor wholewheat flour according to claim 1, which is characterized in that the freezing of the step (3)
Dry, shelf heating temperature is 36 ~ 38 DEG C.
3. the processing method of Luzhou-flavor wholewheat flour according to claim 1, which is characterized in that the step (4) it is ultraviolet
Line irradiation, exposure dose are 4000 ~ 5000uW.s/cm2。
4. the processing method of Luzhou-flavor wholewheat flour according to claim 1, which is characterized in that the drying of the step (4),
When drying first with 60 ~ 62 DEG C of constant temperature dryings to water content be 18 ~ 20%, then with 55 ~ 57 DEG C of constant temperature dryings to water content be 11 ~
13%。
5. the processing method of Luzhou-flavor wholewheat flour according to claim 1, which is characterized in that the low temperature of the step (5),
Flour temperature≤40 DEG C in crushing process.
6. the processing method of Luzhou-flavor wholewheat flour according to claim 1, which is characterized in that the freeze-drying of the step (5)
Albumen powder, additional amount are the 0.3 ~ 0.5% of wheat weight, and egg white is beaten uniformly, set by the preparation method of the lyophilized protein powder
In freeze drier, freeze-drying to water content is 3 ~ 5%, is crushed to 140 ~ 180 mesh.
7. the Luzhou-flavor whole wheat face that a kind of processing method of any one of claim 1 ~ 6 Luzhou-flavor wholewheat flour is prepared
Powder.
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| CN113826814A (en) * | 2021-09-24 | 2021-12-24 | 山东金利康面粉有限公司 | Preparation process of wheat composite flour |
| CN114377785A (en) * | 2021-12-30 | 2022-04-22 | 徐州优盛农业科技发展有限公司 | Environment-friendly wheat shredding device based on pretreatment |
| CN115254682A (en) * | 2022-08-08 | 2022-11-01 | 滨州中裕食品有限公司 | Wheat flour preparation process |
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