CN110935502A - Preparation method for improving nutritional value of wheat flour - Google Patents

Preparation method for improving nutritional value of wheat flour Download PDF

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Publication number
CN110935502A
CN110935502A CN201911112702.8A CN201911112702A CN110935502A CN 110935502 A CN110935502 A CN 110935502A CN 201911112702 A CN201911112702 A CN 201911112702A CN 110935502 A CN110935502 A CN 110935502A
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wheat
temperature
treatment
grains
wheat flour
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史自顺
刘德田
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Anhui Province East Rice Industry Ltd Co
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Anhui Province East Rice Industry Ltd Co
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/02—Dry treatment
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming

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  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a preparation method for improving the nutritional value of wheat flour, which comprises the following steps: (1) harvesting wheat grains, (2) atomizing and spraying water, (3) freezing at low temperature, (4) freeze drying, and (5) shelling and grinding. The invention provides a processing and preparation method of wheat flour, which has the advantages of simple integral process, reasonable matching of all steps, contribution to popularization and application, high nutritive value of the prepared wheat flour and good eating taste.

Description

Preparation method for improving nutritional value of wheat flour
Technical Field
The invention belongs to the technical field of wheat flour processing, and particularly relates to a preparation method for improving the nutritional value of wheat flour.
Background
Wheat is one of the widely planted grain crops in China, and has the advantages of wide planting range, high yield and good nutritional value. The wheat is usually processed and eaten by firstly preparing the wheat into powder, namely processing the wheat into wheat flour and then producing and eating the wheat flour. At present, the preparation method of wheat flour is more conventional, namely wheat hulls are peeled off and then ground into powder. However, as the pursuit of people for the nutritive value of food is continuously improved, the too coarse processing method not only wastes raw materials, but also reduces the competitiveness of the product. In the prior art, attempts are made to improve the nutritional value of wheat flour, such as the following applications: 201910195043.2 discloses a method for processing chlorophyll wheat flour, which is mainly used for shelling and grinding wheat grains which are not completely yellow to increase the chlorophyll content of wheat; although this method increases the chlorophyll content of wheat flour to some extent, the wheat flour produced by this method is not completely ripe in taste and the like because of being made from wheat grains that are not completely yellow, and the application range is limited, and the characteristic that wheat itself contains a high chlorophyll content is also utilized, and the content of other nutrients is not effectively improved.
Disclosure of Invention
The invention aims to provide a preparation method for improving the nutritional value of wheat flour aiming at the existing problems.
The invention is realized by the following technical scheme:
a preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and thoroughly mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 23-25 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content of the wheat grains is controlled to be not more than 0.2% by weight after the impurity removal treatment, and finally the wheat grains are subjected to solarization for 2-3 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains, wherein the temperature in the temperature-variable box is controlled to be 15-18 ℃, and the whole water content of the wheat grains subjected to the atomization and water spraying treatment is controlled to be 22-25% for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, controlling the cooling speed to be 4-5 ℃/min, cooling the temperature in the temperature change box to-6 to-8 ℃, and taking out for later use after low-temperature freezing treatment for 25-30 min;
(4) and (3) freeze drying treatment:
putting the wheat grains processed in the step (3) into a freeze drying box for freeze drying, controlling the freezing temperature in the freeze drying box to be-25 to-30 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be not higher than 30 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
The existing wheat flour processing method is more conventional, so that the quality such as the nutritive value of the wheat flour is more common, and in order to improve the problem, the processing method is improved. The invention adjusts the preparation process of wheat flour and fully utilizes the nutrient components, wherein the wheat kernels are firstly harvested, cleaned and solarized, and then are reversely processed by atomizing and spraying water, the amount of the sprayed water is strictly controlled, so that the water only permeates from the wheat hulls and is soaked into the surface layer of the wheat kernels and cannot permeate into the wheat kernels, the treatment aims at promoting the thickening of the nutrient components between the wheat hulls and the wheat kernels, being more beneficial to being attached to the wheat kernels, then the treatment is carried out at low temperature, the pores between the wheat hulls and the wheat kernels are enlarged by utilizing the crystallization and expansion of the water, and finally the freeze drying treatment is carried out, the separation of the wheat husks and the wheat grains is further promoted by utilizing the difference of the expansion rates of the wheat husks and the wheat grains, and due to the principle of sublimation of freezing treatment, larger stress can not be generated, the adhesion of nutrient substances and the wheat grains can still be ensured, and finally the wheat flour with higher nutritional value is obtained through husking and crushing treatment.
Compared with the prior art, the invention has the following advantages:
the invention provides a processing and preparation method of wheat flour, which has the advantages of simple integral process, reasonable matching of all steps, contribution to popularization and application, high nutritive value of the prepared wheat flour, good edible mouthfeel and great market competitiveness.
Drawings
FIG. 1 is a histogram of data of the index corresponding to each set of experimental examples.
Detailed Description
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and thoroughly mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 23-25 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content of the wheat grains is controlled to be not more than 0.2% by weight after the impurity removal treatment, and finally the wheat grains are subjected to solarization for 2-3 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains, wherein the temperature in the temperature-variable box is controlled to be 15-18 ℃, and the whole water content of the wheat grains subjected to the atomization and water spraying treatment is controlled to be 22-25% for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, controlling the cooling speed to be 4-5 ℃/min, cooling the temperature in the temperature change box to-6 to-8 ℃, and taking out for later use after low-temperature freezing treatment for 25-30 min;
(4) and (3) freeze drying treatment:
putting the wheat grains processed in the step (3) into a freeze drying box for freeze drying, controlling the freezing temperature in the freeze drying box to be-25 to-30 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be not higher than 30 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
Example 1
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 23 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content percentage of the wheat grains is controlled to be not more than 0.2% after the impurity removal treatment, and finally the wheat grains are exposed for 2 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains, wherein the temperature in the temperature-variable box is controlled to be 15 ℃, and the whole water content of the wheat grains after the atomization and water spraying treatment is controlled to be 22% for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, controlling the cooling speed to be 4 ℃/min, cooling the temperature in the temperature change box to-6 ℃, and taking out for later use after low-temperature freezing treatment for 25 min;
(4) and (3) freeze drying treatment:
putting the wheat grains treated in the step (3) into a freeze drying box for freeze drying treatment, controlling the freezing temperature in the freeze drying box to be-25 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be 30 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
Example 2
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 24 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content percentage of the wheat grains is controlled to be not more than 0.2% after the impurity removal treatment, and finally the wheat grains are exposed for 2 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains, wherein the temperature in the temperature-variable box is controlled to be 17 ℃, and the whole water content of the wheat grains after the atomization and water spraying treatment is controlled to be 24% for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, controlling the cooling speed to be 4.5 ℃/min, cooling the temperature in the temperature change box to-7 ℃, and taking out for later use after low-temperature freezing treatment for 28 min;
(4) and (3) freeze drying treatment:
putting the wheat grains treated in the step (3) into a freeze drying box for freeze drying treatment, controlling the freezing temperature in the freeze drying box to be-28 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be 28 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
Example 3
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and mature wheat kernels, then carrying out impurity removal treatment on the wheat kernels, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 25 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content percentage of the wheat kernels is controlled to be not more than 0.2% after the impurity removal treatment, and finally the wheat kernels are exposed for 3 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains, wherein the temperature in the temperature-variable box is controlled to be 18 ℃, and the whole water content of the wheat grains after the atomization and water spraying treatment is controlled to be 25% for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, controlling the cooling speed to be 5 ℃/min, cooling the temperature in the temperature change box to-8 ℃, and taking out for later use after low-temperature freezing treatment is carried out for 30 min;
(4) and (3) freeze drying treatment:
putting the wheat grains treated in the step (3) into a freeze drying box for freeze drying treatment, controlling the freezing temperature in the freeze drying box to be-30 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be 25 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
Example 4
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 24 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content percentage of the wheat grains is controlled to be not more than 0.2% after the impurity removal treatment, and finally the wheat grains are exposed for 2 days for later use;
(2) low-temperature freezing treatment:
when the wheat grains processed in the step (1) are placed in a temperature changing box, immediately adjusting the temperature in the temperature changing box, controlling the cooling speed to be 4.5 ℃/min, cooling the temperature in the temperature changing box to-7 ℃, and taking out for later use after low-temperature freezing treatment for 28 min;
(3) and (3) freeze drying treatment:
putting the wheat grains treated in the step (2) into a freeze drying box for freeze drying treatment, controlling the freezing temperature in the freeze drying box to be-28 ℃, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(4) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (3) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be 28 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
The process is distinguished from example 2 by the elimination of the unconventional atomized water spray treatment step, except that the process steps are identical.
Example 5
A preparation method for improving the nutritional value of wheat flour comprises the following steps:
(1) harvesting the wheat grains:
harvesting completely yellow and mature wheat grains, then carrying out impurity removal treatment on the wheat grains, wherein the impurity removal treatment is carried out at room temperature, the room temperature is 24 ℃, the impurity removal treatment is to remove soil, wheat leaves and wheat stalks, the impurity content percentage of the wheat grains is controlled to be not more than 0.2% after the impurity removal treatment, and finally the wheat grains are exposed for 2 days for later use;
(2) shelling and grinding treatment:
and (2) putting the wheat grains treated in the step (1) into a huller to perform hulling treatment to obtain wheat kernels, controlling the temperature in the huller to be 28 ℃, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
Compared with the process method of the embodiment 2, the process method has the difference that the unconventional steps of atomizing and spraying water, freezing at low temperature and freeze drying are omitted, and the steps are the same except for the steps.
Example 6
The application numbers are: 201910195043.2 discloses a processing method of chlorophyll wheat flour, which specifically adopts the technique of the embodiment 2, wherein the harvesting of wheat is replaced by harvesting of yellow mature wheat.
In order to further illustrate the invention, wheat of No. 18 variety of white skin wheat and Hemai is selected as an experimental object, the wheat which is planted in a certain planting test field in Unionidae in the same season is harvested and processed into wheat flour, the wheat flour is prepared by the methods corresponding to the above example 2, example 4, example 5 and example 6 respectively, then the wheat flour prepared by each group is subjected to detection and recording of nutrient components, each group is subjected to five times of repeated tests, then the data is subjected to statistics and arrangement by a conventional statistical method, wherein the indexes of total flavonoids, chlorophyll and anthocyanin are mainly measured, and the specific data is shown in the attached figure 1.
As can be seen from fig. 1, the contents of total flavonoids, chlorophyll and anthocyanins in the wheat flour obtained in the above example 2 of the present invention are significantly increased compared to those in examples 4, 5 and 6, and the chlorophyll content in the wheat flour obtained in example 6 is not particularly increased, because the application numbers are: 201910195043.2 the wheat raw material used in the method for processing chlorophyll wheat flour has high chlorophyll content, but the method does not have obvious improvement effect. Therefore, the method has good popularization and application values.
Note: the method for measuring the total flavonoids comprises the following steps: preparation of a standard curve: precisely weighing rutin as flavone reference substance, placing into a 100mL volumetric flask with 20mg (dried to constant weight at 120 ℃), adding 70% ethanol: diluting 20mL of solvent with acetone =3:2 to a constant volume, shaking up, diluting to 50mL (0.1 mg/mL) with distilled water, precisely sucking 1.0,2.0,3.0,4.0 and 5.0mL of solvent, respectively placing the diluted solution in a volumetric flask with the volume of 10mL, respectively adding 0.3mL of 5% sodium nitrite solution and 0.3mL of 10% aluminum nitrate solution, respectively placing for 6min, then adding 4.0mL of 1mol/L sodium hydroxide solution, fixing the volume and shaking up. Standing for 15min, measuring absorbance at 510nm, and making standard curve of concentration and absorbance. Precisely absorbing 5mL of wheat flour extract, measuring absorbance according to a method under a standard curve, and calculating the content of total flavonoids, wherein the content of pigment (mg/L) = concentration (mg/L) × total amount of extract (mL)/weight of wheat flour (g) × 1000;
the method for measuring the anthocyanin comprises the following steps: preparation of a standard curve: weighing catechin 2.5mg, heating to dissolve, and adding water to desired volume of 50 ml. Sucking 0, 1, 2, 3, 4 and 5ml of standard solution into a 5ml volumetric flask, fixing the volume to the scale (water) to obtain 0, 10, 20, 30, 40 and 50 mu g/ml serial solutions, sucking 0.5ml of standard solution with different concentrations into a 10ml colorimetric tube respectively, adding 3ml of 4% vanillin methanol solution and 1.5ml of concentrated HCL, mixing uniformly, placing in a water bath at 20 ℃ for 15min, and measuring the absorbance at 500nm by using pure water as a reference. Precisely sucking 0.5mL of wheat flour extract, measuring absorbance according to a method under a standard curve term, and calculating the content of anthocyanin. Content (mg/L) = concentration (mg/L) × total amount of extract (ml)/weight of wheat flour (g) × 1000;
the chlorophyll determination method comprises the following steps: carrying out color comparison at the wavelengths of 662nm, 644nm, 470nm and 440nm respectively; during color comparison, the content C is calculated by using the extracting solution as a blank reference according to the method of WetstteinA（mg/L）=12.7A662-2.69A644；CB（mg/L）=22.9A664-4.68A662(ii) a Chlorophyll content (mg/L) = concentration (C)A+ CB) (mg/L). times.total amount of extract (ml)/weight of wheat flour (g). times.1000.

Claims (6)

1. A preparation method for improving the nutritional value of wheat flour is characterized by comprising the following steps:
(1) harvesting the wheat grains:
harvesting the wheat kernels which are completely yellow and mature, then removing impurities from the wheat kernels, and finally solarizing the wheat kernels for 2-3 days for later use;
(2) atomizing and spraying water:
paving the wheat grains treated in the step (1) in a temperature-variable box, and then carrying out atomization and water spraying treatment on the surfaces of the wheat grains for later use;
(3) low-temperature freezing treatment:
after the atomization water spraying treatment in the step (2) is finished, immediately adjusting the temperature in the temperature change box, reducing the temperature in the temperature change box to-6 to-8 ℃, freezing at a low temperature for 25-30 min, and taking out for later use;
(4) and (3) freeze drying treatment:
putting the wheat grains treated in the step (3) into a freeze drying box for freeze drying treatment, and taking out the wheat grains for later use when the water content of the wheat grains is not more than 5%;
(5) shelling and grinding treatment:
and (4) putting the wheat grains treated in the step (4) into a huller to perform hulling treatment to obtain wheat kernels, and then performing conventional grinding treatment on the obtained wheat kernels to obtain the finished product wheat flour.
2. The preparation method for improving the nutritional value of wheat flour as claimed in claim 1, wherein the impurity removing treatment in step (1) is carried out at room temperature, the room temperature is 23-25 ℃, the impurity removing treatment is carried out for removing mud, wheat leaves and wheat stalks, and the impurity content percentage of the wheat grains is controlled to be not more than 0.2% after the impurity removing treatment.
3. The preparation method for improving the nutritional value of wheat flour according to claim 1, wherein the temperature in the temperature-variable box is controlled to be 15-18 ℃ during the atomization and water spraying treatment in the step (2); controlling the whole water content of the wheat grains after the atomization and water spraying treatment to be 22-25%.
4. The preparation method for improving the nutritional value of wheat flour according to claim 1, wherein the temperature reduction speed in the temperature changing box is controlled to be 4-5 ℃/min in the step (3).
5. The preparation method for improving the nutritional value of wheat flour as claimed in claim 1, wherein the freezing temperature in the freeze drying oven is controlled to be-25 to-30 ℃ during the freeze drying treatment in the step (4).
6. The method for improving nutritional value of wheat flour according to claim 1, wherein the temperature in the huller is controlled to be not higher than 30 ℃ during the hulling process in the step (5).
CN201911112702.8A 2019-11-14 2019-11-14 Preparation method for improving nutritional value of wheat flour Withdrawn CN110935502A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113951431A (en) * 2021-11-01 2022-01-21 河南农业大学 Preparation method of pure natural phenol-rich nutritional triticale 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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113951431A (en) * 2021-11-01 2022-01-21 河南农业大学 Preparation method of pure natural phenol-rich nutritional triticale 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
CN114377785B (en) * 2021-12-30 2022-11-08 徐州优盛农业科技发展有限公司 Environment-friendly wheat shredding device based on pretreatment

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Application publication date: 20200331