CN111165724A - Wheat cold-making flour processing technology - Google Patents

Wheat cold-making flour processing technology Download PDF

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CN111165724A
CN111165724A CN202010005445.4A CN202010005445A CN111165724A CN 111165724 A CN111165724 A CN 111165724A CN 202010005445 A CN202010005445 A CN 202010005445A CN 111165724 A CN111165724 A CN 111165724A
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wheat
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enteromorpha
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汪玉慧
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Changsha Kaize Engineering Design Co Ltd
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a processing technology for cold milling wheat flour, which comprises the steps of cleaning, impurity removal, wheat wetting and grinding, wherein the specific method for wheat wetting is as follows: firstly, uniformly spraying the wheat wetting mixed solution on wheat grains, continuously stirring for 20-30 minutes, then transferring to a closed environment, and introducing air at 15-18 ℃ for 300-400 m3Ventilating for 50-60 minutes at a flow rate of one minute continuously, and then sequentially performing freezing treatment and microwave treatment to obtain wheat cold milling powder; the wheat wetting mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extracting solution, 10-15 parts of black tea water, 30-40 parts of okra tender pod-egg white mixed fermentation liquor, 3-5 parts of a turmeric rhizome extracting solution and 3-5 parts of glutathione. The wheat is processed by the steps of cleaning, removing impurities, moistening and grinding, high-temperature processing is avoided, the quality of the flour is ensured, and the wheat flour has high flour yield.

Description

Wheat cold-making flour processing technology
Technical Field
The invention relates to the technical field of grain processing, in particular to a wheat cold-making flour processing technology.
Background
The process of grinding wheat into flour mainly is the process of separating endosperm, bran and embryo of wheat. Ideally, milling should separate as much endosperm as possible without destroying the integrity of the starch granules and reducing the loss of nutrients contained in the wheat, but is difficult to achieve. In fact, the endosperm (flour) content of each 100 g of wheat is as high as 85%, but about 70 g of flour can be extracted from each 100 g of wheat by commercial grinding treatment, and the flour yield is less than 70%.
Existing flour milling techniques require the heating of wheat and aged bran to soften the germ in order to increase the wheat yield, which makes it easier to separate the endosperm from the bran and germ. The high-temperature working environment brings high pressure and high working strength of the flour mill, so that the grinding process of the flour mill is too strong, original nutritional ingredients of materials are damaged (such as starch, cellulose, protein and the like), the starch is converted into sugar at high temperature, the flour stabilizing time is short, the finished product tastes sticky, and the appearance of the flour product is wrinkled; meanwhile, proteins are also denatured at high temperature to lose the water swelling function. Meanwhile, trace elements beneficial to human bodies, such as vitamin A, vitamin B1, vitamin B2, folic acid, pantothenic acid and the like, are damaged and lost in the high-temperature processing process. The natural fragrance in the wheat germ is lost more, and the damage to wheat starch branched chains is serious in the processing process, so that the ductility and plasticity of the food made of the flour are reduced.
The dough obtained by high-temperature processing has short stabilizing time and low gluten degree, additives such as a stabilizing agent, a gluten-strengthening agent (benzoyl peroxide and potassium bromate industrial chemical raw materials) and an oxidant need to be added to enhance the stability, taste and gluten degree of the flour, so that carotene and the like in the flour are damaged, the water consumption is low during dough making, the well kneaded dough is difficult to roll, the cooked dough looks good and is chewy when being eaten, but the wheat flavor is not generated. The flour containing the additive can cause the poisoning phenomena of nausea, dizziness, neurasthenia and the like when people eat the flour for a short time. The long-term consumption of the benzoyl peroxide can cause serious damage to the liver, easily aggravate the burden of the liver and cause various diseases, and in addition, the benzoyl peroxide contains trace arsenic and lead and has certain toxic and side effects on human bodies. In addition, the flour produced in the way is generally yellowish, and in order to sell, a merchant often adds a whitening agent to whiten the color of the flour, and the whitening agent also causes certain damage to the body of a user and is not good for the health of the user.
Disclosure of Invention
The invention aims to provide a processing technology for cold milling of wheat, which aims to solve the technical problems that high-temperature processing influences the quality of flour, the flour yield is low and the like.
In order to achieve the purpose, the invention provides a wheat cold milling processing technology, which comprises the steps of cleaning, impurity removal, wheat wetting and grinding, wherein the wheat wetting method comprises the following specific steps: firstly, uniformly spraying the wheat wetting mixed solution on wheat grains, continuously stirring for 20-30 minutes, then transferring to a closed environment, and introducing air at 15-18 ℃ for 300-400 m3Continuously ventilating for 50-60 min at a flow rate of one minute, and sequentially coolingFreezing and microwave treating to obtain wheat cold milling powder; the wheat wetting mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extracting solution, 10-15 parts of black tea water, 30-40 parts of okra tender pod-egg white mixed fermentation liquor, 3-5 parts of a turmeric rhizome extracting solution and 3-5 parts of glutathione.
Preferably, the specific method for cleaning and removing the impurities comprises the following steps: firstly, the wheat grains are primarily screened by using a high-efficiency vibrating screen, and then the foreign stones in the wheat are separated by using a specific gravity grading stone remover.
Preferably, the specific method of grinding is: and (3) grinding for three times by using a stone grinder, wherein the rotating speeds are 35 r/min, 32 r/min and 30 r/min in sequence, and the grinding time is 20-30 min, 30-40 min and 5-10 min in sequence.
Preferably, the spraying amount of the wheat wetting mixed liquid is 20-30 mL per kilogram of wheat grains.
Preferably, the process conditions of the freezing treatment are as follows: freezing at-5 to-10 ℃ for 50 to 80 minutes.
Preferably, the microwave treatment process conditions are as follows: microwave treatment is carried out for 1-2 minutes at 600-800W.
Preferably, the preparation method of the barley wetting mixed solution is as follows: adding black tea water into an enteromorpha extracting solution, performing microwave treatment for 2-4 minutes at 300-450W, filtering to obtain a filtrate, uniformly mixing the filtrate with an okra tender pod-egg white mixed fermentation liquid and a yellow ginger rhizome extracting solution, adding glutathione, and performing ultrasonic oscillation treatment for 30-40 minutes to obtain the wheat-moistening mixed solution.
Preferably, the preparation method of the enteromorpha extract comprises the following steps: crushing the cleaned enteromorpha, adding the crushed enteromorpha into water with the weight of 8-10 times, extracting for 20-30 minutes at the temperature of 45-55 ℃ and under the pressure of 0.05-0.1 MPa, and filtering to obtain the enteromorpha extracting solution.
Further preferably, the enteromorpha prolifera crushing method comprises the following steps: firstly, the enteromorpha is frozen to-20 to-22 ℃, then the enteromorpha is transferred to a ball mill, and materials are ball-milled by the ball mill under the atmosphere of cooling gas; wherein the temperature of the cooling gas is-20 to-22 ℃, the size of the grinding ball is 1 to 2mm, and the ball milling time is 1 to 2 hours.
Preferably, the preparation method of the black tea water comprises the following steps: adding black tea into water with the temperature of 70-80 ℃ which is 40-50 times of the weight of the black tea, preserving heat, soaking for 2-3 minutes, and naturally cooling to room temperature (25 ℃).
Preferably, the preparation method of the okra tender pod-egg white mixed fermentation broth comprises the following steps: firstly, crushing okra tender pods, then adding the okra tender pods into egg white, inoculating yeast seed liquid, fermenting for 35-42 hours at 22-24 ℃, and filtering to obtain the mixed fermentation liquid.
More preferably, the method for grinding the okra tender pods comprises the following steps: freezing okra tender pods to-22 to-25 ℃, transferring the okra tender pods to a ball mill, and ball-milling materials by using the ball mill in a cooling gas atmosphere; wherein the temperature of the cooling gas is-22 to-25 ℃, the size of the grinding ball is 3 to 5mm, and the ball milling time is 2 to 3 hours.
Preferably, the preparation method of the turmeric rhizome extract comprises the following steps: adding the cleaned rhizome of the yellow ginger into water with the weight of 6-8 times, performing ultrasonic extraction for 40-60 minutes, and filtering to obtain the rhizome extracting solution of the yellow ginger.
Further preferably, the process conditions of the ultrasonic extraction are as follows: the frequency of ultrasonic oscillation is 60-80 KHz, the power is 600-800W, and the processing time is 30-40 minutes.
The invention has the following beneficial effects:
the wheat is processed by the steps of cleaning, removing impurities, moistening and grinding, high-temperature processing is avoided, the quality of the flour is ensured, and the wheat flour has high flour yield.
1. When in wheat wetting, the wheat wetting mixed liquid is uniformly sprayed on the wheat grains, so that the wheat wetting mixed liquid is fully contacted with the wheat grains; continuously stirring to realize the full infiltration of the wheat wetting mixed liquid to the wheat grains; then the high-speed airflow impacts in a closed environment, and the impact force of the high-speed airflow promotes the generation of gaps among tissue cell layers and promotes the wetting wheat mixed liquid including water to enter the wheat grains on one hand, and on the other hand, the high-speed airflow directly acts between the endosperm and the crust to promote the separation of the endosperm and the crust; and finally, performing freezing treatment and microwave treatment, wherein the freezing treatment enables water entering the wheat grains to form micro ice crystals, the ice crystals melt or sublimate to escape during the microwave treatment, and the endosperm and the outer skin are further separated when the ice crystals escape.
2. The wheat wetting mixed solution is prepared by mixing enteromorpha extract, black tea water, okra tender pod-egg white mixed fermentation liquor, turmeric rhizome extract, glutathione and the like. The enteromorpha prolifera contains mannitol, enteromorpha prolifera polysaccharide and the like, the okra green pods contain rich pectin and the like, the egg white contains high-molecular protein and lysozyme, the high-molecular protein is degraded in the mixed fermentation process of the okra green pods and the egg white, the lysozyme is dissociated, the endosperm is protected, and meanwhile, the enteromorpha prolifera polysaccharide, the pectin and the like have the film forming property and cover the surface of the endosperm, so that the protection effect on the endosperm is further strengthened, and the product quality is ensured. However, the enteromorpha extract has a special fishy smell, and if trace residues exist after treatment, the flavor of the obtained flour is inevitably influenced, so that the black tea water is introduced, and the fishy smell substances, namely dimethyl sulfide in the enteromorpha extract and theaflavin, thearubigins and the like in the black tea water form a hydrogen bond effect, so that the dimethyl sulfide is immobilized, and the fishy smell is eliminated.
The rhizome of yellow ginger contains saponin, and in the chemical structure of the saponin, because aglycone has lipophilicity of different degrees, sugar chain has strong hydrophilicity, one end can form hydrogen bond action with mannitol, polysaccharide and the like, and the other end can be combined with endosperm, so that hydrophilic substances can be promoted to enter the inner part of wheat grains, the separation of endosperm and husk is promoted, and the flour yield is improved. The rhizome of yellow ginger can cause poisoning symptoms such as dizziness and giddiness when being used excessively, and the appropriate amount of the rhizome of yellow ginger has nourishing effect on human body, so the dosage of the rhizome of yellow ginger should be cautious and not be changed freely.
The glutathione has certain reducibility, can protect endosperm and avoid damage in the processing and storage processes, and can form hydrogen bond action with various polysaccharides such as mannitol, enteromorpha polysaccharide, pectin and the like, saponin and the like, so that the retention time on wheat grains is prolonged, the protection effect is effectively realized, and the product quality is ensured.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.
For comparison, the wheat variety in all the following examples and comparative examples is Eimei 580, which is a weak gluten wheat variety.
Example 1:
a wheat cold-making flour processing technology comprises the steps of cleaning, impurity removing, wheat wetting and grinding, wherein the wheat wetting method comprises the following specific steps: uniformly spraying the mixed solution on wheat grains, stirring for 20 min, transferring to a sealed environment, and introducing air at 18 deg.C and 300m3Ventilating for 60 minutes at a flow rate of one minute, and sequentially freezing and microwave treating to obtain wheat cold milling powder; the wheat wetting mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extract, 10 parts of black tea water and 40 parts of black tea water
Okra tender pods-egg white mixed fermentation liquor, 3 parts of turmeric rhizome extracting solution and 5 parts of glutathione.
The specific method for cleaning and removing impurities comprises the following steps: firstly, the wheat grains are primarily screened by using a high-efficiency vibrating screen, and then the foreign stones in the wheat are separated by using a specific gravity grading stone remover.
The specific method of grinding is as follows: the grinding was repeated three times by means of a stone mill at 35 r/min, 32 r/min and 30 r/min in this order and for 20 min, 40 min and 5 min in this order.
The spraying amount of the wheat wetting mixed liquid is 20mL for each kilogram of wheat grains.
The process conditions of the freezing treatment are as follows: freezing at-10 ℃ for 50 minutes.
The process conditions of the microwave treatment are as follows: the microwave treatment was carried out at 800W for 1 minute.
The preparation method of the wheat wetting mixed solution comprises the following steps: adding black tea water into an enteromorpha extracting solution, carrying out microwave treatment for 2 minutes at 450W, filtering to obtain a filtrate, uniformly mixing the filtrate with an okra tender pod-egg white mixed fermentation liquor and a turmeric rhizome extracting solution, finally adding glutathione, and carrying out ultrasonic oscillation treatment for 40 minutes to obtain the wheat-moistening mixed solution.
The preparation method of the enteromorpha extract comprises the following steps: crushing the cleaned enteromorpha, adding the crushed enteromorpha into water with the weight of 8 times, extracting for 30 minutes at the temperature of 55 ℃ and under the pressure of 0.05MPa, and filtering to obtain the enteromorpha extracting solution. The crushing method of the enteromorpha prolifera comprises the following steps: firstly, freezing the enteromorpha to-20 ℃, then transferring the enteromorpha to a ball mill, and ball-milling the materials by using a grinding ball in a cooling gas atmosphere; wherein the temperature of the cooling gas is-20 ℃, the size of the grinding ball is 1mm, and the ball milling time is 2 hours.
The preparation method of the black tea water comprises the following steps: adding black tea into water of 80 ℃ 40 times of the weight of the black tea, preserving heat, soaking for 2 minutes, and naturally cooling to room temperature (25 ℃).
The preparation method of the okra tender pod-egg white mixed fermentation liquor comprises the following steps: firstly, crushing okra tender pods, then adding the okra tender pods into egg white, inoculating yeast seed liquid, fermenting for 35 hours at 24 ℃, and filtering to obtain the mixed fermentation liquid. The method for crushing the okra tender pods comprises the following steps: freezing okra tender pods to-22 ℃, transferring the okra tender pods to a ball mill, and ball-milling materials by using the ball mill in a cooling gas atmosphere; wherein the temperature of the cooling gas is-22 ℃, the size of the grinding ball is 5mm, and the ball milling time is 2 hours.
The preparation method of the turmeric rhizome extracting solution comprises the following steps: adding the cleaned rhizome of the turmeric into water with the weight 8 times of the rhizome of the turmeric, extracting for 40 minutes by ultrasonic waves, and filtering to obtain the rhizome extracting solution of the turmeric. The process conditions of ultrasonic extraction are as follows: the frequency of ultrasonic oscillation is 80KHz, the power is 600W, and the processing time is 40 minutes.
Example 2:
a wheat cold-making flour processing technology comprises the steps of cleaning, impurity removing, wheat wetting and grinding, wherein the wheat wetting method comprises the following specific steps: the mixed solution of wheat and barley is sprayed onto wheat grains, and stirred for 30 min, and then transferred to sealed environment at 15 deg.C and 400m in air3Ventilating for 50 minutes at a flow rate of one minute, and sequentially freezing and microwave treating to obtain wheat cold milling powder; the wheat wetting agentThe mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extract, 15 parts of black tea water and 30 parts of black tea water
Okra tender pods-egg white mixed fermentation liquor, 5 parts of turmeric rhizome extracting solution and 3 parts of glutathione.
The specific method for cleaning and removing impurities comprises the following steps: firstly, the wheat grains are primarily screened by using a high-efficiency vibrating screen, and then the foreign stones in the wheat are separated by using a specific gravity grading stone remover.
The specific method of grinding is as follows: the grinding was repeated three times by means of a stone mill at 35 r/min, 32 r/min and 30 r/min in this order and for 30 min, 30 min and 10 min in this order.
The spraying amount of the wheat wetting mixed liquid is 30mL for each kilogram of wheat grains.
The process conditions of the freezing treatment are as follows: freezing at-5 deg.C for 80 min.
The process conditions of the microwave treatment are as follows: microwave treatment at 600W for 2 minutes.
The preparation method of the wheat wetting mixed solution comprises the following steps: adding black tea water into an enteromorpha extracting solution, performing microwave treatment for 4 minutes at 300W, filtering to obtain a filtrate, uniformly mixing the filtrate with an okra tender pod-egg white mixed fermentation liquor and a turmeric rhizome extracting solution, finally adding glutathione, and performing ultrasonic oscillation treatment for 30 minutes to obtain the wheat-moistening mixed solution.
The preparation method of the enteromorpha extract comprises the following steps: crushing the cleaned enteromorpha, adding the crushed enteromorpha into water with the weight of 10 times, extracting for 20 minutes at the temperature of 45 ℃ and under the pressure of 0.1MPa, and filtering to obtain the enteromorpha extracting solution. The crushing method of the enteromorpha prolifera comprises the following steps: firstly, freezing the enteromorpha to-22 ℃, then transferring the enteromorpha to a ball mill, and ball-milling the materials by using a grinding ball in a cooling gas atmosphere; wherein the temperature of the cooling gas is-22 ℃, the size of the grinding ball is 2mm, and the ball milling time is 1 hour.
The preparation method of the black tea water comprises the following steps: adding black tea into 70 deg.C water 50 times the weight of black tea, soaking for 3 min, and naturally cooling to room temperature (25 deg.C).
The preparation method of the okra tender pod-egg white mixed fermentation liquor comprises the following steps: firstly, crushing okra tender pods, then adding the okra tender pods into egg white, inoculating yeast seed liquid, fermenting for 42 hours at 22 ℃, and filtering to obtain the mixed fermentation liquid. The method for crushing the okra tender pods comprises the following steps: freezing okra tender pods to-25 ℃, transferring the okra tender pods to a ball mill, and ball-milling materials by using the ball mill in a cooling gas atmosphere; wherein the temperature of the cooling gas is-25 ℃, the size of the grinding ball is 3mm, and the ball milling time is 3 hours.
The preparation method of the turmeric rhizome extracting solution comprises the following steps: adding the cleaned rhizome of the turmeric into 6 times of water by weight, extracting for 60 minutes by ultrasonic wave, and filtering to obtain the rhizome extracting solution of the turmeric. The process conditions of ultrasonic extraction are as follows: the frequency of ultrasonic oscillation is 60KHz, the power is 800W, and the processing time is 30 minutes.
Example 3:
a wheat cold-making flour processing technology comprises the steps of cleaning, impurity removing, wheat wetting and grinding, wherein the wheat wetting method comprises the following specific steps: the mixed solution is sprayed on wheat grains uniformly, stirred for 25 min, and then transferred into a closed environment, and air with the temperature of 16 ℃ is used for 350m3Ventilating for 55 minutes at a flow rate of one minute, and sequentially freezing and microwave treating to obtain wheat cold milling powder; the wheat wetting mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extract, 12 parts of black tea water and 35 parts of black tea water
Okra tender pods-egg white mixed fermentation liquor, 4 parts of turmeric rhizome extracting solution and 4 parts of glutathione.
The specific method for cleaning and removing impurities comprises the following steps: firstly, the wheat grains are primarily screened by using a high-efficiency vibrating screen, and then the foreign stones in the wheat are separated by using a specific gravity grading stone remover.
The specific method of grinding is as follows: the grinding was repeated three times by means of a stone mill at 35 r/min, 32 r/min and 30 r/min in this order and at 25 min, 35 min and 8 min in this order.
The spraying amount of the wheat wetting mixed liquid is 25mL for each kilogram of wheat grains.
The process conditions of the freezing treatment are as follows: freezing at-8 deg.C for 70 min.
The process conditions of the microwave treatment are as follows: microwave treatment at 700W for 1 min.
The preparation method of the wheat wetting mixed solution comprises the following steps: adding black tea water into an enteromorpha extracting solution, carrying out 400W microwave treatment for 3 minutes, filtering to obtain a filtrate, uniformly mixing the filtrate with an okra tender pod-egg white mixed fermentation liquor and a turmeric rhizome extracting solution, finally adding glutathione, and carrying out ultrasonic oscillation treatment for 35 minutes to obtain the wheat-moistening mixed solution.
The preparation method of the enteromorpha extract comprises the following steps: crushing the cleaned enteromorpha, adding the crushed enteromorpha into 9 times of water by weight, extracting for 25 minutes at 50 ℃ under the condition of 0.08MPa, and filtering to obtain the enteromorpha extracting solution. The crushing method of the enteromorpha prolifera comprises the following steps: firstly, freezing the enteromorpha to-21 ℃, then transferring the enteromorpha to a ball mill, and ball-milling the materials by using a grinding ball in a cooling gas atmosphere; wherein the temperature of the cooling gas is-21 ℃, the size of the grinding ball is 1mm, and the ball milling time is 2 hours.
The preparation method of the black tea water comprises the following steps: adding black tea into water of 75 ℃ with the weight of 45 times, preserving heat, soaking for 2 minutes, and naturally cooling to room temperature (25 ℃).
The preparation method of the okra tender pod-egg white mixed fermentation liquor comprises the following steps: firstly, crushing okra tender pods, then adding the okra tender pods into egg white, inoculating yeast seed liquid, fermenting for 40 hours at 23 ℃, and filtering to obtain the mixed fermentation liquid. The method for crushing the okra tender pods comprises the following steps: freezing okra tender pods to-24 ℃, transferring the okra tender pods to a ball mill, and ball-milling materials by using the ball mill in a cooling gas atmosphere; wherein the temperature of the cooling gas is-24 ℃, the size of the grinding ball is 4mm, and the ball milling time is 2 hours.
The preparation method of the turmeric rhizome extracting solution comprises the following steps: adding the cleaned rhizome of the turmeric into water with the weight 7 times that of the rhizome of the turmeric, extracting for 50 minutes by ultrasonic waves, and filtering to obtain the rhizome extracting solution of the turmeric. The process conditions of ultrasonic extraction are as follows: the frequency of ultrasonic oscillation is 70KHz, the power is 750W, and the treatment time is 35 minutes.
Comparative example 1
Air flow rate of 290m3Per minute, otherwise as in example 1.
Comparative example 2
Air flow rate of 410m3Per minute, otherwise as in example 1.
Comparative example 3
The freezing process was omitted, and the same procedure as in example 1 was repeated.
Comparative example 4
The microwave treatment was omitted, and the same as in example 1 was repeated.
Comparative example 5
The enteromorpha extract in the wheat-moistening mixed solution is omitted, and the rest is the same as in example 1.
Comparative example 6
The okra tender pod-egg white mixed fermentation broth in the wheat wetting mixed solution was omitted, and the rest of the procedure was the same as in example 1.
Comparative example 7
The same procedure as in example 1 was repeated except that the turmeric rhizome extract in the barley-malt mixture was omitted.
Comparative example 8
Glutathione in the wheat-malt mixture was omitted, and the procedure of example 1 was repeated.
Test examples
Relevant indexes of the cold milling powder obtained in the examples 1-3 and the comparative examples 1-8 are examined by referring to GB/T1355-2006, and the results are shown in Table 1.
The induction periods of the cold-milled powders obtained in examples 1 to 3 and comparative examples 5, 6 and 8 at 110 ℃, 120 ℃ and 130 ℃ were measured by using a grease oxidation stabilizer, and the results are shown in table 2. The amount of the sample is 3g, the air flow is 2L/h, 60mL of distilled water is added into the measuring cell, and the measurement is started when the set temperature is reached.
TABLE 1 quality index of cold-processed powders
Figure BDA0002355104770000071
Note: "- -" indicates the absence of the item
TABLE 2 Oxidation stability Studies
Figure BDA0002355104770000072
Figure BDA0002355104770000081
As can be seen from Table 1, the powder yield in examples 1 to 3 is high, the product quality meets the national standard requirements of weak gluten powder, and the oxidation stability is good. Comparative example 1 air flow rate 290m3In one minute, the separation of endosperm and husk is insufficient, which affects the product quality and the flour yield; comparative example 2 air flow rate 410m3In one minute, the impact force is too large, so that the endosperm and the husk are mixed, and the product quality and the flour yield are influenced; comparative example 3 omitting the freezing treatment, comparative example 4 omitting the microwave treatment, lacking the change of the internal microstructure of cold-hot, the separation of the endosperm and the husk is not good enough, affecting the product quality and the flour yield; the enteromorpha extract in the wheat wetting mixed solution is omitted in a comparative example 5, the okra tender pod-egg white mixed fermentation liquor in the wheat wetting mixed solution is omitted in a comparative example 6, the turmeric rhizome extract in the wheat wetting mixed solution is omitted in a comparative example 7, the wheat wetting mixed solution has insufficient wettability on wheat grains, the flour yield is influenced, and the product quality of the comparative examples 5 and 6 is also poor; in the comparative example 8, glutathione in the wheat wetting mixed solution is omitted, the protection effect is lost, and the quality of the obtained cold milled powder is poor; the oxidation stability of comparative examples 5, 6, 8 was significantly deteriorated.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A wheat cold-making flour processing technology comprises the steps of cleaning, impurity removal, wheat wetting and grinding, and is characterized in that the wheat wetting method specifically comprises the following steps: firstly, uniformly spraying the wheat wetting mixed solution on wheat grains, continuously stirring for 20-30 minutes, then transferring to a closed environment, and introducing air at 15-18 ℃ for 300-400 m3Ventilating for 50-60 minutes at a flow rate of one minute continuously, and then sequentially performing freezing treatment and microwave treatment to obtain wheat cold milling powder; the wheat wetting mixed solution is prepared from the following components in parts by weight: 100 parts of enteromorpha extract and 10-15 parts of redTea water, 30-40 parts of okra tender pod-egg white mixed fermentation liquor, 3-5 parts of a turmeric rhizome extracting solution and 3-5 parts of glutathione.
2. The cold wheat flour processing technology of claim 1, wherein the specific grinding method comprises the following steps: and (3) grinding for three times by using a stone grinder, wherein the rotating speeds are 35 r/min, 32 r/min and 30 r/min in sequence, and the grinding time is 20-30 min, 30-40 min and 5-10 min in sequence.
3. The wheat cold flour processing technology as claimed in claim 1, wherein the spraying amount of the wheat wetting mixed liquid is 20-30 mL per kilogram of wheat grains.
4. The wheat cold-making flour processing technology according to claim 1, characterized in that the technological conditions of freezing treatment are as follows: freezing at-5 to-10 ℃ for 50 to 80 minutes.
5. The cold wheat flour making process according to claim 1, wherein the microwave treatment process conditions are as follows: microwave treatment is carried out for 1-2 minutes at 600-800W.
6. The cold wheat flour processing technology of claim 1, wherein the preparation method of the wheat wetting mixed solution is as follows: adding black tea water into an enteromorpha extracting solution, performing microwave treatment for 2-4 minutes at 300-450W, filtering to obtain a filtrate, uniformly mixing the filtrate with an okra tender pod-egg white mixed fermentation liquid and a yellow ginger rhizome extracting solution, adding glutathione, and performing ultrasonic oscillation treatment for 30-40 minutes to obtain the wheat-moistening mixed solution.
7. The cold wheat flour processing technology of claim 1, wherein the preparation method of the enteromorpha extract is as follows: crushing the cleaned enteromorpha, adding the crushed enteromorpha into water with the weight of 8-10 times, extracting for 20-30 minutes at the temperature of 45-55 ℃ and under the pressure of 0.05-0.1 MPa, and filtering to obtain the enteromorpha extracting solution.
8. The wheat cold noodle processing technology according to claim 1, wherein the preparation method of the black tea water is as follows: adding black tea into water with the weight of 40-50 times and the temperature of 70-80 ℃, preserving heat, soaking for 2-3 minutes, and naturally cooling to room temperature to obtain the black tea.
9. The wheat cold flour processing technology of claim 1, wherein the preparation method of the okra tender pod-egg white mixed fermentation liquid is as follows: firstly, crushing okra tender pods, then adding the okra tender pods into egg white, inoculating yeast seed liquid, fermenting for 35-42 hours at 22-24 ℃, and filtering to obtain the mixed fermentation liquid.
10. The wheat cold noodle processing technology according to claim 1, wherein the preparation method of the turmeric rhizome extract comprises the following steps: adding the cleaned rhizome of the yellow ginger into water with the weight of 6-8 times, performing ultrasonic extraction for 40-60 minutes, and filtering to obtain the rhizome extracting solution of the yellow ginger.
CN202010005445.4A 2020-01-03 2020-01-03 Wheat cold-making flour processing technology Withdrawn CN111165724A (en)

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