CN110892965A - Wu late-maturing flour - Google Patents
Wu late-maturing flour Download PDFInfo
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- CN110892965A CN110892965A CN201911166696.4A CN201911166696A CN110892965A CN 110892965 A CN110892965 A CN 110892965A CN 201911166696 A CN201911166696 A CN 201911166696A CN 110892965 A CN110892965 A CN 110892965A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Abstract
The invention discloses a black late-maturing flour, which comprises wheat flour, sorghum black rice flour, starch, wheat gluten, an enzyme preparation, a thickening agent, an emulsifying agent and a reducing agent, and the processing technology comprises the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing; the method comprises the steps of selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat through a vibrating screen, a stoner and other equipment, warehousing the screened wheat, adding water to the warehoused wheat, and conveying the warehoused wheat to a wheat wetting workshop for cleaning and wetting.
Description
Technical Field
The invention relates to the technical field of flour processing, in particular to a black late-maturing flour.
Background
The flour is a powder ground by wheat, the flour is staple food in most areas in the north of China, the food made of the flour is various in variety, various in pattern and different in flavor, the black rice is a fungus growing on the top of crops, belongs to basidiomycetous subgenus fungus, is mostly black, and refers to a black late-maturing edible fungus growing in broomcorn, broomcorn and corn when booting, and generally grows on broomcorn, corn and broomcorn, and generally refers to a broomcorn silky black late-maturing edible fungus, the black rice is edible, delicious in taste and high in nutritional value, the flour in the prior art does not have high nutritional and medicinal values, the processing is complex, the flour cannot be classified, meanwhile, the processed flour is low in quality, the fresh-keeping effect is poor, and the subsequent processing of the flour is influenced, so that the design of the broomcorn late-maturing flour and the processing technology are necessary.
Disclosure of Invention
The invention aims to provide a black late-maturing flour to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the Wu late-maturing flour comprises 50-60% of wheat flour, 30-40% of sorghum black rice flour, 4-6% of starch, 0.5-2% of wheat gluten, 2-4% of an enzyme preparation, 1-2% of a thickening agent, 1-2% of an emulsifier and 1-2% of a reducing agent.
A black late-maturing flour, comprising the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing;
selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat by using equipment such as a vibrating screen and a stoner, and warehousing the screened wheat;
in the second step, adding water into the wheat put into the bin, conveying the wheat into a wheat wetting workshop for cleaning and wetting, and cleaning again before the wheat enters the flour mill to remove wheat hair on the skin of the wheat;
in the third step, the selected wheat is conveyed into a grinding workshop for grinding, and the ground wheat is sieved by a square sieve and a vibrating sieve to produce flour, bran and wheat germ;
wherein in the fourth step, the diseased sorghum ears are picked, the spore pile is collected, impurities are removed, the sorghum black rice after being dried is dried in the sun, and the sorghum black rice after being dried in the sun is put into a grinder to be ground to prepare the sorghum black rice powder;
in the fifth step, raw materials including 50-60% of wheat flour, 30-40% of sorghum black rice flour, 4-6% of starch, 0.5-2% of wheat gluten, 2-4% of an enzyme preparation, 1-2% of a thickening agent, 1-2% of an emulsifier and 1-2% of a reducing agent are weighed according to the component ratio, the produced wheat flour and sorghum black rice flour are mixed and blended in a flour blending bin, the starch, the wheat gluten, the enzyme preparation, the thickening agent, the emulsifier and the reducing agent are sequentially added, and then flour mixing is carried out again;
in the sixth step, the flour is treated by chlorine gas, and simultaneously the flour is subjected to airflow classification treatment, so that the flour and the air form a mixture, and then the mixture enters an air classification sieve to be classified into the flour with different particle sizes and different protein contents;
and seventhly, packaging the processed flour into finished products, and warehousing for storage.
According to the technical scheme, the enzyme preparation is one or more of amylase, glucose oxidase, xylanase, lipoxygenase, lipase, protease, glutamine transaminase and phytase.
According to the technical scheme, the thickening agent is one or more of hydroxypropyl methyl cellulose, carboxymethyl cellulose and β -glucan.
According to the technical scheme, the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride and the like.
According to the technical scheme, the reducing agent is one or more of L-cysteine, sulfite and protease.
According to the technical scheme, in the first step, gravel, corns, peas, beans and small grass particles are removed through a classifier, gravel chaff, shells, dust, wheat straws and all lighter impurities are removed through an air suction device, stones, metal, glass and heavy and light impurities are removed through a dry type stone remover, malt fans, jungli, oats and barley are removed through a roller machine, jungli and wild mustard are removed through a spiral classifier, iron particles are removed through a magnet device, oats, barley and ergot are removed through a rough grain separator, and heterochromatic particles are removed through a color selector.
According to the technical scheme, in the seventh step, the flour is stored in a clean environment with ventilation and no peculiar smell, the humidity is 60% -70%, the temperature is 18-24 ℃, insects and mice are reduced through regular cleaning, the flour is guaranteed to be stable through first-in first-out, and the flour expiration caused by human is reduced.
Compared with the prior art, the invention has the beneficial effects that: the screened wheat is subjected to wheat moistening and wheat polishing treatment, grinding treatment is carried out, the wheat is mixed with the prepared sorghum black rice flour, an additive is added to improve the quality of the flour, the flour is treated by chlorine gas to oxidize certain substance components in the flour, the dispersibility of protein and the solubility of gluten are increased, air flow classification is carried out, the subsequent processing of the flour is facilitated, the processing is simple, a large number of 8 amino acids, carbohydrates, melanin, vitamins and other components necessary for a human body are contained in the sorghum black rice, the flour has high nutritional and medicinal values due to the addition of the sorghum black rice flour, the fresh-keeping effect is good, and the quality of the flour is improved.
Drawings
Fig. 1 is a flow chart of the processing technology of the black late-maturing flour of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a black late-maturing flour comprises wheat flour, sorghum black rice flour, starch, wheat gluten, an enzyme preparation, a thickening agent, an emulsifying agent and a reducing agent, wherein the raw materials comprise 60% of wheat flour, 30% of sorghum black rice flour, 4% of starch, 1% of wheat gluten, 2% of the enzyme preparation, 1% of the thickening agent, 1% of the emulsifying agent and 1% of the reducing agent.
A processing technology of Wu late-maturing flour comprises the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing;
selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat by using equipment such as a vibrating screen and a stoner, and warehousing the screened wheat;
in the second step, adding water into the wheat put into the bin, conveying the wheat into a wheat wetting workshop for cleaning and wetting, and cleaning again before the wheat enters the flour mill to remove wheat hair on the skin of the wheat;
in the third step, the selected wheat is conveyed into a grinding workshop for grinding, and the ground wheat is sieved by a square sieve and a vibrating sieve to produce flour, bran and wheat germ;
wherein in the fourth step, the diseased sorghum ears are picked, the spore pile is collected, impurities are removed, the sorghum black rice after being dried is dried in the sun, and the sorghum black rice after being dried in the sun is put into a grinder to be ground to prepare the sorghum black rice powder;
in the fifth step, raw materials of 60% of wheat flour, 30% of sorghum black rice flour, 4% of starch, 1% of wheat gluten, 2% of enzyme preparation, 1% of thickening agent, 1% of emulsifier and 1% of reducing agent are weighed according to the component ratio, the produced wheat flour and the sorghum black rice flour are mixed and blended in a blending bin, and simultaneously, the starch, the wheat gluten, the enzyme preparation, the thickening agent, the emulsifier and the reducing agent are sequentially added, and then the flour is mixed again;
in the sixth step, the flour is treated by chlorine gas, and simultaneously the flour is subjected to airflow classification treatment, so that the flour and the air form a mixture, and then the mixture enters an air classification sieve to be classified into the flour with different particle sizes and different protein contents;
and seventhly, packaging the processed flour into finished products, and warehousing for storage.
According to the technical scheme, the enzyme preparation is one or more of amylase, glucose oxidase, xylanase, lipoxygenase, lipase, protease, glutamine transaminase and phytase.
According to the technical scheme, the thickening agent is one or more of hydroxypropyl methyl cellulose, carboxymethyl cellulose and β -glucan.
According to the technical scheme, the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride and the like.
According to the technical scheme, the reducing agent is one or more of L-cysteine, sulfite and protease.
According to the technical scheme, in the first step, gravel, corns, peas, beans and small grass particles are removed through a classifier, gravel chaff, shells, dust, wheat straws and all light impurities are removed through an air suction device, stones, metal, glass and light impurities are removed through a dry type stone remover, malt fans, jungli, oats and barley are removed through a roller machine, jungli and wild mustard are removed through a spiral classifier, iron particles are removed through a magnet device, oats, barley and ergots are removed through a rough grain separator, and heterochromatic particles are removed through a color sorter.
According to the technical scheme, in the seventh step, the flour is stored in a clean environment with ventilation and no peculiar smell, the humidity is 60% -70%, the temperature is 18-24 ℃, insects and mice are reduced through regular cleaning, the flour is guaranteed to be stable through first-in first-out, and the flour expiration caused by human is reduced.
Example 2:
the Wu late-maturing flour comprises wheat flour 51%, sorghum black rice flour 35%, starch 5%, wheat gluten 1.5%, enzyme preparation 3%, thickening agent 1.5%, emulsifying agent 1.5% and reducing agent 1.5%.
A processing technology of Wu late-maturing flour comprises the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing;
selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat by using equipment such as a vibrating screen and a stoner, and warehousing the screened wheat;
in the second step, adding water into the wheat put into the bin, conveying the wheat into a wheat wetting workshop for cleaning and wetting, and cleaning again before the wheat enters the flour mill to remove wheat hair on the skin of the wheat;
in the third step, the selected wheat is conveyed into a grinding workshop for grinding, and the ground wheat is sieved by a square sieve and a vibrating sieve to produce flour, bran and wheat germ;
wherein in the fourth step, the diseased sorghum ears are picked, the spore pile is collected, impurities are removed, the sorghum black rice after being dried is dried in the sun, and the sorghum black rice after being dried in the sun is put into a grinder to be ground to prepare the sorghum black rice powder;
in the fifth step, raw materials including 51% of wheat flour, 35% of sorghum black rice flour, 5% of starch, 1.5% of wheat gluten, 3% of enzyme preparation, 1.5% of thickening agent, 1.5% of emulsifier and 1.5% of reducing agent are weighed according to the component ratio, the produced wheat flour and the sorghum black rice flour are mixed and blended in a flour blending bin, meanwhile, the starch, the wheat gluten, the enzyme preparation, the thickening agent, the emulsifier and the reducing agent are sequentially added, and then, the flour is mixed again;
in the sixth step, the flour is treated by chlorine gas, and simultaneously the flour is subjected to airflow classification treatment, so that the flour and the air form a mixture, and then the mixture enters an air classification sieve to be classified into the flour with different particle sizes and different protein contents;
and seventhly, packaging the processed flour into finished products, and warehousing for storage.
According to the technical scheme, the enzyme preparation is one or more of amylase, glucose oxidase, xylanase, lipoxygenase, lipase, protease, glutamine transaminase and phytase.
According to the technical scheme, the thickening agent is one or more of hydroxypropyl methyl cellulose, carboxymethyl cellulose and β -glucan.
According to the technical scheme, the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride and the like.
According to the technical scheme, the reducing agent is one or more of L-cysteine, sulfite and protease.
According to the technical scheme, in the first step, gravel, corns, peas, beans and small grass particles are removed through a classifier, gravel chaff, shells, dust, wheat straws and all light impurities are removed through an air suction device, stones, metal, glass and light impurities are removed through a dry type stone remover, malt fans, jungli, oats and barley are removed through a roller machine, jungli and wild mustard are removed through a spiral classifier, iron particles are removed through a magnet device, oats, barley and ergots are removed through a rough grain separator, and heterochromatic particles are removed through a color sorter.
According to the technical scheme, in the seventh step, the flour is stored in a clean environment with ventilation and no peculiar smell, the humidity is 60% -70%, the temperature is 18-24 ℃, insects and mice are reduced through regular cleaning, the flour is guaranteed to be stable through first-in first-out, and the flour expiration caused by human is reduced.
Example 3:
a black late-maturing flour comprises wheat flour, sorghum black rice flour, starch, wheat gluten, an enzyme preparation, a thickening agent, an emulsifying agent and a reducing agent, wherein the raw materials comprise 50% of wheat flour, 33% of sorghum black rice flour, 5% of starch, 2% of wheat gluten, 4% of the enzyme preparation, 2% of the thickening agent, 2% of the emulsifying agent and 2% of the reducing agent.
A processing technology of Wu late-maturing flour comprises the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing;
selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat by using equipment such as a vibrating screen and a stoner, and warehousing the screened wheat;
in the second step, adding water into the wheat put into the bin, conveying the wheat into a wheat wetting workshop for cleaning and wetting, and cleaning again before the wheat enters the flour mill to remove wheat hair on the skin of the wheat;
in the third step, the selected wheat is conveyed into a grinding workshop for grinding, and the ground wheat is sieved by a square sieve and a vibrating sieve to produce flour, bran and wheat germ;
wherein in the fourth step, the diseased sorghum ears are picked, the spore pile is collected, impurities are removed, the sorghum black rice after being dried is dried in the sun, and the sorghum black rice after being dried in the sun is put into a grinder to be ground to prepare the sorghum black rice powder;
in the fifth step, the raw materials of 50% of wheat flour, 33% of sorghum black rice flour, 5% of starch, 2% of wheat gluten, 4% of enzyme preparation, 2% of thickening agent, 2% of emulsifier and 2% of reducing agent are weighed according to the component ratio, the produced wheat flour and sorghum black rice flour are mixed and blended in a blending bin, and simultaneously, the starch, the wheat gluten, the enzyme preparation, the thickening agent, the emulsifier and the reducing agent are sequentially added, and then the flour is mixed again;
in the sixth step, the flour is treated by chlorine gas, and simultaneously the flour is subjected to airflow classification treatment, so that the flour and the air form a mixture, and then the mixture enters an air classification sieve to be classified into the flour with different particle sizes and different protein contents;
and seventhly, packaging the processed flour into finished products, and warehousing for storage.
According to the technical scheme, the enzyme preparation is one or more of amylase, glucose oxidase, xylanase, lipoxygenase, lipase, protease, glutamine transaminase and phytase.
According to the technical scheme, the thickening agent is one or more of hydroxypropyl methyl cellulose, carboxymethyl cellulose and β -glucan.
According to the technical scheme, the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride and the like.
According to the technical scheme, the reducing agent is one or more of L-cysteine, sulfite and protease.
According to the technical scheme, in the first step, gravel, corns, peas, beans and small grass particles are removed through a classifier, gravel chaff, shells, dust, wheat straws and all light impurities are removed through an air suction device, stones, metal, glass and light impurities are removed through a dry type stone remover, malt fans, jungli, oats and barley are removed through a roller machine, jungli and wild mustard are removed through a spiral classifier, iron particles are removed through a magnet device, oats, barley and ergots are removed through a rough grain separator, and heterochromatic particles are removed through a color sorter.
According to the technical scheme, in the seventh step, the flour is stored in a clean environment with ventilation and no peculiar smell, the humidity is 60% -70%, the temperature is 18-24 ℃, insects and mice are reduced through regular cleaning, the flour is guaranteed to be stable through first-in first-out, and the flour expiration caused by human is reduced.
Comparative example:
common flour processed on the market.
The properties of the examples are compared in the following table:
based on the above, the invention has the advantages that the screened wheat is subjected to wheat moistening and polishing treatment, then is subjected to grinding treatment, is mixed with the prepared sorghum black rice flour for flour blending, and is added with the additive to improve the quality of the flour, the flour is treated by chlorine gas to oxidize certain substance components in the flour, so that the dispersibility of protein and the solubility of gluten are increased, and air flow classification is performed, so that the subsequent processing of the flour is facilitated, the processing is simple, the sorghum black rice contains a large amount of 8 amino acids, carbohydrates, melanin, vitamins and other components necessary for a human body, the flour has high nutritional and medicinal values due to the addition of the sorghum black rice flour, the fresh-keeping effect is good, and the quality of the flour is improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A kind of Wu late-maturing flour, including wheat flour, sorghum millet flour, starch, wheat gluten, enzyme preparation, thickening agent, emulsifier and reducing agent, its characteristic lies in: the raw materials comprise, by weight, 50-60% of wheat flour, 30-40% of sorghum black rice flour, 4-6% of starch, 0.5-2% of wheat gluten, 2-4% of an enzyme preparation, 1-2% of a thickening agent, 1-2% of an emulsifier and 1-2% of a reducing agent.
2. A processing technology of Wu late-maturing flour comprises the following steps: step one, screening wheat; step two, wheat wetting and polishing treatment; grinding; step four, preparing sorghum black rice flour; step five, mixing the powder; step six, chlorine treatment and classification; step seven, packaging and storing; the method is characterized in that:
selecting mature wheat without diseases and insect pests, screening, removing other impurities such as broken stones in the unsaturated wheat and the wheat by using equipment such as a vibrating screen and a stoner, and warehousing the screened wheat;
in the second step, adding water into the wheat put into the bin, conveying the wheat into a wheat wetting workshop for cleaning and wetting, and cleaning again before the wheat enters the flour mill to remove wheat hair on the skin of the wheat;
in the third step, the selected wheat is conveyed into a grinding workshop for grinding, and the ground wheat is sieved by a square sieve and a vibrating sieve to produce flour, bran and wheat germ;
wherein in the fourth step, the diseased sorghum ears are picked, the spore pile is collected, impurities are removed, the sorghum black rice after being dried is dried in the sun, and the sorghum black rice after being dried in the sun is put into a grinder to be ground to prepare the sorghum black rice powder;
in the fifth step, raw materials including 50-60% of wheat flour, 30-40% of sorghum black rice flour, 4-6% of starch, 0.5-2% of wheat gluten, 2-4% of an enzyme preparation, 1-2% of a thickening agent, 1-2% of an emulsifier and 1-2% of a reducing agent are weighed according to the component ratio, the produced wheat flour and sorghum black rice flour are mixed and blended in a flour blending bin, the starch, the wheat gluten, the enzyme preparation, the thickening agent, the emulsifier and the reducing agent are sequentially added, and then flour mixing is carried out again;
in the sixth step, the flour is treated by chlorine gas, and simultaneously the flour is subjected to airflow classification treatment, so that the flour and the air form a mixture, and then the mixture enters an air classification sieve to be classified into the flour with different particle sizes and different protein contents;
and seventhly, packaging the processed flour into finished products, and warehousing for storage.
3. A Umbelliferae late-maturing flour as claimed in claim 1, wherein: the enzyme preparation is one or more of amylase, glucose oxidase, xylanase, lipoxygenase, lipase, protease, glutamine transaminase and phytase.
4. A Umbelliferae late-maturing flour as claimed in claim 1, wherein the thickener is one or more of hydroxypropyl methylcellulose, carboxymethyl cellulose and β -dextran.
5. A Umbelliferae late-maturing flour as claimed in claim 1, wherein: the emulsifier is one or more of calcium lactate stearate, sodium lactate stearate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, lactic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, etc.
6. A Umbelliferae late-maturing flour as claimed in claim 1, wherein: the reducing agent is one or more of L-cysteine, sulfite and protease.
7. A process of processing a niu late-maturing flour as claimed in claim 2, wherein: in the first step, broken stones, corns, peas, beans and small grass particles are removed through a classifier, gravel chaff, shells, dust, wheat straws and all lighter impurities are removed through an air suction device, stones, metal, glass and heavy and light impurities are removed through a dry type stone remover, malt fans, jun rue, oats and barley are removed through a drum machine, jun rue and wild mustard are removed through a spiral classifier, iron particles are removed through a magnet, oats, barley and ergots are removed through a rough grain separator, and heterochromatic particles are removed through a color selector.
8. A process of processing a niu late-maturing flour as claimed in claim 2, wherein: and step seven, storing the flour in a clean environment with ventilation and no peculiar smell, wherein the humidity is 60-70%, the temperature is 18-24 ℃, the breeding of insects and mice is reduced by cleaning regularly, the flour is ensured to be stable by first-in first-out, and the flour overdue caused by man-made factors is reduced.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114160284A (en) * | 2021-12-08 | 2022-03-11 | 丁泽四 | High-nutrition flour processing equipment and processing technology thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1620916A (en) * | 2004-12-15 | 2005-06-01 | 辽宁省农业科学院食品与加工研究所 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114160284A (en) * | 2021-12-08 | 2022-03-11 | 丁泽四 | High-nutrition flour processing equipment and processing technology thereof |
| CN114160284B (en) * | 2021-12-08 | 2023-08-25 | 山东众品工贸有限公司 | Processing technology of high-nutrition flour |
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