CN112335826A - Whole wheat flour preparation technology - Google Patents

Whole wheat flour preparation technology Download PDF

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Publication number
CN112335826A
CN112335826A CN202011163232.0A CN202011163232A CN112335826A CN 112335826 A CN112335826 A CN 112335826A CN 202011163232 A CN202011163232 A CN 202011163232A CN 112335826 A CN112335826 A CN 112335826A
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China
Prior art keywords
particles
wheat flour
powder
whole wheat
grinding
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Pending
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CN202011163232.0A
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Chinese (zh)
Inventor
张宏根
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Suzhou Jinhai Flour Co ltd
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Suzhou Jinhai Flour Co ltd
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Priority to CN202011163232.0A priority Critical patent/CN112335826A/en
Publication of CN112335826A publication Critical patent/CN112335826A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a whole wheat flour preparation process, which belongs to the technical field of grain processing and comprises the following steps: taking raw materials, preparing nutritional particles and wheat, wherein the nutritional particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, primarily removing impurities, screening the wheat through a 100-150-mesh screen, and cleaning and drying the screened wheat. The nutritional particles added in the invention can not only increase the nutrition deficiency of the whole wheat flour, but also help the weight-losing effect of people who lose weight, and the traditional Chinese medicine particles can remove moisture and edema, and simultaneously can condition the body and prevent excessive internal heat; the added vegetable powder can supplement dietary fiber and reduce the constipation caused by weight loss; the production process adopts the mixing of the crushed whole wheat flour and the nutrient particles to ensure that the mixture is more uniform, and simultaneously, the mixture A is sterilized and cured after the mixture is mixed, so that the storage rate of the whole wheat flour can be prolonged, and the taste of the whole wheat flour can be changed.

Description

Whole wheat flour preparation technology
Technical Field
The invention relates to a flour preparation process, in particular to a whole wheat flour preparation process, and belongs to the technical field of grain processing.
Background
The whole wheat flour is flour which is prepared by grinding whole wheat without removing bran and is a popular health food, a large amount of nutritional ingredients in the bran are reserved, but the whole wheat flour is single in overall nutritional value and does not meet the pursuit of modern people for high-nutrition health food.
The existing whole wheat flour is the first choice of people who lose weight, but because the whole wheat flour contains limited nutrient elements, the eating of a single food can cause malnutrition, so that the whole wheat flour with comprehensive nutrition is urgently needed, and meanwhile, the whole wheat flour prepared by the traditional process has poor taste, and the sale of the whole wheat flour is influenced.
Disclosure of Invention
The invention mainly aims to solve the defects of the prior art and provide a whole wheat flour preparation process.
The purpose of the invention can be achieved by adopting the following technical scheme:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, and preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles;
step 2: primarily removing impurities, namely screening the wheat through a 100-150-mesh screen, and cleaning and drying the screened wheat;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilizing machine, and grinding the cured mixture A by a grinder to obtain the whole wheat flour.
Preferably, in the step 1, 10-15 parts of the nutritional particles and 50-75 parts of wheat are taken according to parts by weight.
Preferably, in step 1, in the nutritional granules, the adding proportion of the vegetable powder granules, the traditional Chinese medicine granules and the edible fungus granules is 1: 2: 3.
preferably, the vegetable powder particles comprise particles prepared by mixing celery fiber powder, bitter gourd powder and spinach powder.
Preferably, the traditional Chinese medicine particles comprise inulin, tea powder, honeysuckle powder, tuckahoe powder and coix seeds.
Preferably, the edible fungus particles are one or more of lentinus edodes, straw mushrooms, agaric, tremella, hericium erinaceus, dictyophora phalloidea and tricholoma matsutake.
Preferably, in the step 2, the cleaning is performed for multiple times under high pressure, and the cleaning times are 3-5 times.
Preferably, in the step 2, the drying temperature is 50-70 ℃, and the drying time is 10-15 min.
Preferably, the temperature of the sterilization and curing is 100-130 ℃, and the sterilization time is 15-20 mi.
Preferably, in the step 4, the particle size of the whole wheat flour after grinding is 40-60 meshes.
The invention has the beneficial technical effects that: according to the whole wheat flour preparation process, the nutrition particles are added, so that the nutrition deficiency of the whole wheat flour can be increased, the weight-losing effect of people who lose weight can be facilitated, the traditional Chinese medicine particles are added, the moisture and the edema can be removed, the body can be conditioned, and the internal heat can be prevented; the added vegetable powder can supplement dietary fiber and reduce the constipation caused by weight loss; the production process adopts the mixing of the crushed whole wheat flour and the nutrient particles to ensure that the mixture is more uniform, and simultaneously, the mixture A is sterilized and cured after the mixture is mixed, so that the storage rate of the whole wheat flour can be prolonged, and the taste of the whole wheat flour can be changed.
Detailed Description
In order to make the technical solutions of the present invention more clear and definite for those skilled in the art, the present invention is further described in detail with reference to the following examples, but the embodiments of the present invention are not limited thereto.
The whole wheat flour preparation process provided by the embodiment comprises the following steps:
step 1: taking raw materials, preparing nutritional particles and wheat, wherein the nutritional particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles;
step 2: primarily removing impurities, namely screening the wheat through a 100-150-mesh screen, and cleaning and drying the screened wheat;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilizing machine, and grinding the cured mixture A by a grinder to obtain the whole wheat flour.
In the step 1, 10-15 parts of nutrient particles and 50-75 parts of wheat are taken according to parts by weight. In the step 1, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles in the nutrient particles is 1: 2: 3.
the vegetable powder particles comprise celery fiber powder, balsam pear powder and spinach powder which are mixed to prepare particles. The Chinese medicinal granule comprises inulin, tea powder, flos Lonicerae powder, Poria powder and Coicis semen. The edible fungus granules are one or more of Lentinus Edodes, straw Mushroom, Agaricus campestris, Auricularia, Tremella, Hericium Erinaceus, Dictyophora Indusiata (Vent. Ex pers) Fisch and Tricholoma matsutake.
In the step 2, the cleaning is high-pressure multiple cleaning, and the cleaning times are 3-5 times. In the step 2, the drying temperature is 50-70 ℃, and the drying time is 10-15 min. The temperature for sterilization and curing is 100-130 ℃, and the sterilization time is 15-20 mi. In the step 4, the particle size of the whole wheat flour after grinding is 40-60 meshes.
Example 1:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, the nutrient particles comprise 10 parts of the vegetable powder particles, the traditional Chinese medicine particles and 50 parts of the wheat according to parts by weight, and in the nutrient particles, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles is 1: 2: 3;
step 2: primarily removing impurities, namely screening wheat through a 100-mesh screen, and cleaning the screened wheat for multiple times under high pressure, wherein the cleaning times are 3-5 times and drying, the drying temperature is 50-70 ℃, and the drying time is 10-15 min;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilization machine, grinding the cured mixture A by a grinder, wherein the particle size of the ground whole wheat flour is 40-60 meshes, and thus obtaining the whole wheat flour.
Example 2:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, 11 parts of the nutrient particles and 55 parts of the wheat are taken according to parts by weight, and in the nutrient particles, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles is 1: 2: 3;
step 2: primarily removing impurities, namely screening the wheat through a 110-mesh screen, and cleaning the screened wheat for multiple times under high pressure, wherein the cleaning times are 3-5 times and drying, the drying temperature is 50-70 ℃, and the drying time is 10-15 min;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilization machine, grinding the cured mixture A by a grinder, wherein the particle size of the ground whole wheat flour is 40-60 meshes, and thus obtaining the whole wheat flour.
Example 3:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, the nutrient particles comprise 12 parts by weight of the vegetable powder particles, 60 parts by weight of the wheat, and in the nutrient particles, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles is 1: 2: 3;
step 2: primarily removing impurities, namely screening wheat through a 100-150-mesh screen, and cleaning the screened wheat for multiple times of cleaning under high pressure, wherein the cleaning times are 3-5 times and drying, the drying temperature is 50-70 ℃, and the drying time is 10-15 min;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilization machine, grinding the cured mixture A by a grinder, wherein the particle size of the ground whole wheat flour is 40-60 meshes, and thus obtaining the whole wheat flour.
Example 4:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, the nutrient particles comprise 14 parts of the vegetable powder particles, 70 parts of the wheat according to parts by weight, and in the nutrient particles, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles is 1: 2: 3;
step 2: primarily removing impurities, namely screening the wheat through a sieve of 140 meshes, and cleaning the screened wheat for multiple times under high pressure, wherein the cleaning times are 3-5 times and drying, the drying temperature is 50-70 ℃, and the drying time is 10-15 min;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilization machine, grinding the cured mixture A by a grinder, wherein the particle size of the ground whole wheat flour is 40-60 meshes, and thus obtaining the whole wheat flour.
Example 5:
a whole wheat flour preparation process comprises the following steps:
step 1: taking raw materials, preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, 15 parts of the nutrient particles and 75 parts of the wheat are taken according to parts by weight, and in the nutrient particles, the adding proportion of the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles is 1: 2: 3;
step 2: primarily removing impurities, namely screening the wheat through a 150-mesh screen, and cleaning the screened wheat for multiple times under high pressure, wherein the cleaning times are 3-5 times and drying, the drying temperature is 50-70 ℃, and the drying time is 10-15 min;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilization machine, grinding the cured mixture A by a grinder, wherein the particle size of the ground whole wheat flour is 40-60 meshes, and thus obtaining the whole wheat flour.
In summary, in this example, according to the whole wheat flour preparation process of this example, the whole wheat flour preparation process provided in this example, as can be seen from examples 1 to 5, the whole wheat flour prepared by the whole wheat flour preparation process of example 4 has the best taste and contains the most comprehensive nutritional elements; the addition of the nutritional particles can not only increase the nutrition deficiency of the whole wheat flour, but also contribute to the weight-losing effect of people who lose weight, and the addition of the traditional Chinese medicine particles can remove moisture and edema, also condition the body and prevent excessive internal heat; the added vegetable powder can supplement dietary fiber and reduce the constipation caused by weight loss; the production process adopts the mixing of the crushed whole wheat flour and the nutrient particles to ensure that the mixture is more uniform, and simultaneously, the mixture A is sterilized and cured after the mixture is mixed, so that the storage rate of the whole wheat flour can be prolonged, and the taste of the whole wheat flour can be changed.
The above description is only for the purpose of illustrating the present invention and is not intended to limit the scope of the present invention, and any person skilled in the art can substitute or change the technical solution of the present invention and its conception within the scope of the present invention.

Claims (10)

1. A whole wheat flour preparation process is characterized by comprising the following steps:
step 1: taking raw materials, and preparing nutrient particles and wheat, wherein the nutrient particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles;
step 2: primarily removing impurities, namely screening the wheat through a 100-150-mesh screen, and cleaning and drying the screened wheat;
and step 3: grinding and screening, namely putting the cleaned wheat into a roller mill, grinding and separating to obtain bran powder, uniformly dividing and secondarily grinding, adding the bran powder into the grinding mill, grinding into powder with the average particle size of 190-195 mu m and nutrient particles in a stirrer according to the proportion of 1: 5 to obtain a mixture A;
and 4, step 4: and (3) sterilizing and curing the mixture A in a sterilizing machine, and grinding the cured mixture A by a grinder to obtain the whole wheat flour.
2. The process for preparing wholewheat flour according to claim 1, wherein in the step 1, 10-15 parts of nutrient particles and 50-75 parts of wheat are taken according to parts by weight.
3. The preparation process of whole wheat flour according to claim 1, wherein in the step 1, the vegetable powder particles, the traditional Chinese medicine particles and the edible fungus particles are added in a proportion of 1: 2: 3.
4. the preparation process of whole wheat flour as claimed in claim 1, wherein the vegetable powder particles comprise particles prepared by mixing celery fiber powder, bitter gourd powder and spinach powder.
5. The process for preparing whole wheat flour according to claim 1, wherein the traditional Chinese medicine particles comprise inulin, tea powder, honeysuckle powder, tuckahoe powder and coix seed.
6. The process for preparing wholewheat flour according to claim 1, wherein the edible fungus particles are one or more of lentinus edodes, straw mushrooms, agarics, tremella, hericium erinaceus, dictyophora phalloidea and tricholoma matsutake.
7. The process for preparing wholewheat flour according to claim 1, wherein in the step 2, the washing is high-pressure multiple washing, and the number of washing is 3-5.
8. The process for preparing wholewheat flour according to claim 1, wherein in the step 2, the drying temperature is 50-70 ℃ and the drying time is 10-15 min.
9. The process for preparing wholewheat flour according to claim 1, wherein the temperature for sterilization and curing is 100-130 ℃ and the sterilization time is 15-20 mi.
10. The process for preparing whole wheat flour according to claim 1, wherein in step 4, the whole wheat flour has a particle size of 40-60 mesh after grinding.
CN202011163232.0A 2020-10-27 2020-10-27 Whole wheat flour preparation technology Pending CN112335826A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826814A (en) * 2021-09-24 2021-12-24 山东金利康面粉有限公司 Preparation process of wheat composite flour
CN114618608A (en) * 2022-03-29 2022-06-14 王磊 Nutritional flour and processing method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347241A (en) * 2008-09-05 2009-01-21 赵辛茅 Nano functional health food and method of processing the same
CN106942582A (en) * 2017-03-16 2017-07-14 蚌埠学院 A kind of wheat bran fast food powder and preparation method thereof
CN107373361A (en) * 2017-07-19 2017-11-24 滁州润泰清真食品有限公司 A kind of instant flour of multiple nutritive components and preparation method thereof
CN109363065A (en) * 2018-10-18 2019-02-22 李红光 A kind of wheat bran, oat for health care food
CN110024947A (en) * 2019-05-20 2019-07-19 安徽正宇面粉有限公司 A kind of health-care instant flour and its production technology

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347241A (en) * 2008-09-05 2009-01-21 赵辛茅 Nano functional health food and method of processing the same
CN106942582A (en) * 2017-03-16 2017-07-14 蚌埠学院 A kind of wheat bran fast food powder and preparation method thereof
CN107373361A (en) * 2017-07-19 2017-11-24 滁州润泰清真食品有限公司 A kind of instant flour of multiple nutritive components and preparation method thereof
CN109363065A (en) * 2018-10-18 2019-02-22 李红光 A kind of wheat bran, oat for health care food
CN110024947A (en) * 2019-05-20 2019-07-19 安徽正宇面粉有限公司 A kind of health-care instant flour and its production technology

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826814A (en) * 2021-09-24 2021-12-24 山东金利康面粉有限公司 Preparation process of wheat composite flour
CN114618608A (en) * 2022-03-29 2022-06-14 王磊 Nutritional flour and processing method thereof
CN114618608B (en) * 2022-03-29 2023-08-29 山西建强面粉股份有限公司 Nutritional flour and processing method thereof

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Application publication date: 20210209