CN112450364A - Nutritious flour and production method thereof - Google Patents

Nutritious flour and production method thereof Download PDF

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Publication number
CN112450364A
CN112450364A CN202011348441.2A CN202011348441A CN112450364A CN 112450364 A CN112450364 A CN 112450364A CN 202011348441 A CN202011348441 A CN 202011348441A CN 112450364 A CN112450364 A CN 112450364A
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flour
raw materials
fine powder
pouring
trace elements
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周立峰
周泽鹏
杨艳
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Ningxia Zhonghuaxue Food Technology Co ltd
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Ningxia Zhonghuaxue Food Technology 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a nutritious flour and a production method thereof, the nutritious flour comprises 50-60% of wheat flour, 5-10% of barley flour, 5-10% of bran flour, 5-10% of corn flour, 5-10% of sweet potato flour, 5-10% of soybean flour, 5-10% of salvia miltiorrhiza, 5-10% of walnut powder and 0.2-0.4% of trace elements; the production method comprises the steps of raw material selection, raw material cleaning, raw material water filtration, raw material drying, coarse grinding treatment, fine grinding treatment, purification treatment, trace element addition and packaging treatment. The flour has the beneficial effects of high nutritional value, good taste and higher effect, and can meet the requirements of people on high requirements; the production process is simple, the working efficiency of processing the nutritional flour is high, a large amount of yield can be rapidly finished, and the benefit of a producer can be effectively improved; effectively obtain more delicate nutrient flour and effectively improve the quality of the nutrient flour.

Description

Nutritious flour and production method thereof
Technical Field
The invention relates to the technical field of flour production, in particular to nutritional flour and a production method thereof.
Background
Flour is a powder ground from wheat. According to the content of protein in the flour, the flour can be divided into high gluten flour, medium gluten flour, low gluten flour and non-gluten flour. Flour is staple food in most areas in the north of China, and foods made of the flour are various in variety, various in shape and different in flavor.
The wheat grains of wheat mainly comprise three parts, namely 18 to 25 percent of the weight of the grains is wrapped by wheat bran; the wheat grain only accounts for 1 to 2 percent of the germinated wheat germ; the endosperm is about 80%. The endosperm and testa Tritici are adhered by aleurone layer. The wheat grains are processed by a milling process to separate wheat bran, wheat germ and endosperm, and the endosperm is milled into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of the wheat endosperm and the rheological properties of the dough after hydration.
The flour product is a main food for people to have meals, and the requirements of people on flour are higher and higher along with the improvement of living standard of people. The existing flour has fewer components, low nutritional value, poor taste and low efficacy, so that the requirement of people on high requirements cannot be met.
Disclosure of Invention
In order to comprehensively solve the problems, particularly the defects in the prior art, the invention provides the nutritional flour and the production method thereof, which can comprehensively solve the problems.
In order to achieve the purpose, the invention adopts the following technical means:
a nutritional flour is prepared from the following raw materials in percentage by weight:
50-60% of wheat flour, 5-10% of barley flour, 5-10% of bran powder, 5-10% of corn flour, 5-10% of sweet potato powder, 5-10% of soybean flour, 5-10% of salvia miltiorrhiza, 5-10% of walnut powder and 0.2-0.4% of trace elements.
Preferably, the following raw materials are weighed according to the percentage: 50% of wheat flour, 6% of barley flour, 8% of bran flour, 6% of corn flour, 8% of sweet potato flour, 6% of soybean flour, 7.8% of salvia miltiorrhiza, 8% of walnut powder and 0.2% of trace elements.
Preferably, the following raw materials are weighed according to the percentage: 55% of wheat flour, 6% of barley flour, 7% of bran flour, 5% of corn flour, 7% of sweet potato flour, 5% of soybean flour, 7.7% of salvia miltiorrhiza, 7% of walnut powder and 0.3% of trace elements.
Preferably, the following raw materials are weighed according to the percentage: 60% of wheat flour, 5% of barley flour, 5% of bran flour, 5% of corn flour, 6% of sweet potato flour, 5% of soybean flour, 6.6% of salvia miltiorrhiza, 7% of walnut powder and 0.4% of trace elements.
A production method of nutritional flour comprises the following production steps:
the method comprises the following steps of:
selecting high-quality wheat and barley, selecting dried bran, corn kernels, dried sweet potatoes, soybeans, salvia miltiorrhiza and hulled walnuts, manually pouring all raw materials into a conveyor, conveying all the raw materials to a screening machine by the conveyor, and removing impurities in the raw materials by the screening machine;
the second step, raw material cleaning:
pouring the raw materials screened in the first step into clear water for cleaning, and removing light impurities, wherein the cleaning times are 5-8 times;
third step, raw material water filtration:
pouring the cleaned raw materials in the second step into a filter screen for filtering water, and removing accumulated water among the raw materials;
step four, drying the raw materials:
pouring the filtered raw materials obtained in the third step into a dryer for drying treatment, removing accumulated water on the surface of the raw materials, wherein the drying time is 50-70 minutes, and the drying temperature is 80-90 ℃;
fifth step, coarse grinding treatment:
pouring the raw materials in the fourth step into a coarse grinding mill, and grinding for multiple times to obtain coarse materials and fine powder;
sixth step, fine grinding treatment:
pouring the coarse material and the fine powder in the fifth step into a fine grinding machine, and grinding the coarse material and the fine powder for multiple times by the grinding machine to finally obtain fine powder;
seventh step, purification treatment:
pouring the fine powder obtained in the sixth step into a powder cleaning machine for purification, and screening the purified fine powder by using a 200-250-mesh sieve;
eighth step, adding trace elements:
pouring the fine powder subjected to screening treatment in the seventh step into a stirring barrel, adding the trace elements into the stirring barrel, and uniformly stirring for 50-70 minutes by using the stirring barrel;
ninth step, packaging processing:
and (5) pouring the fine powder in the stirring barrel in the eighth step onto a conveyor, conveying the fine powder into a packaging machine by the conveyor, and packaging the fine powder by the packaging machine to complete the production of a package of finished product nutritional flour.
Preferably, in the second step, the raw materials screened in the first step are poured into clear water for cleaning, so that light impurities are removed, and the cleaning times are 6 times.
The beneficial effects are that, the cleaning work of raw materials can be effectively completed by the arrangement, and light impurities in the raw materials can be effectively removed.
Preferably, in the fourth step, the filtered raw materials in the third step are poured into a dryer for drying treatment, accumulated water on the surfaces of the raw materials is removed, the drying time is 60 minutes, and the drying temperature is 85 ℃.
The drying device has the advantages that the drying time is short, the drying efficiency is high, and the raw material drying can be efficiently completed.
Preferably, in the seventh step, the fine powder in the sixth step is poured into a powder cleaner for purification, and the purified fine powder is screened by a 200-mesh sieve.
The beneficial effects are that the fine nutritional flour can be obtained by the arrangement, and the quality of the processed raw materials is effectively improved.
Preferably, in the ninth step, the fine powder screened and treated in the eighth step is poured into a stirring barrel, trace elements are added into the stirring barrel, and the stirring barrel is stirred for 60 minutes at a constant speed.
The beneficial effects are that the arrangement can ensure that the fine powder and the trace elements in the stirring barrel are fully mixed, thereby obtaining the high-quality nutritional flour.
Preferably, the trace elements in the ninth step are phosphorus, potassium, calcium and magnesium.
The beneficial effects are that phosphorus, potassium, calcium and magnesium are indispensable trace elements in human bodies, and the addition of the trace elements can effectively improve the nutritional value of the flour.
Wheat: wheat is a general name of wheat plants, is a monocotyledon, is a gramineous plant widely planted all over the world, has caryopsis as one of staple food of human beings, and can be used for making foods such as bread, steamed bread, biscuits, noodles and the like after being ground into flour; fermenting, and making into beer, alcohol, Chinese liquor (such as vodka), or biomass fuel. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid, vitamin A, vitamin C, etc.
Barley: barley, also called mumai, mai and akajimai, has similar nutrient components to wheat, but has a slightly higher cellulose content. Annual gramineous and hordeum gramineae, strong straw, smooth, hairless, upright, loose leaf sheath and stem holding, more hairless or soft hair at the base; two sides are provided with two caper shaped leaf ears; the tongue and leaf membrane has the advantages of nut fragrance, high carbohydrate content, moderate protein, calcium and phosphorus content and a small amount of B vitamins.
Bran: the wheat is the outermost epidermis of wheat, and is processed by a flour mill to become two parts of flour and bran, wherein the bran is the outer skin of the wheat and is mixed with high-gluten white flour to prepare the high-fiber bran bread. The skin remaining after processing wheat flour is called bran. Bran can strengthen spleen and stomach for oral administration, and parched and vinegar for external application can treat soft tissue injury.
Corn: corn is an annual herbaceous plant of the genus zea of the family poaceae. Alias: maize, stick, corn, maize, corn, maize, reed canary, northeast Liaoning called pearl grain, Chaozhou called coix seed, Guangdong called maize, Minnan called sweet corn. Corn is an annual cross-pollinated plant with the same male and female plants, has tall and big plants and strong stems, is an important food crop and feed crop, is also the crop with the highest total yield all over the world, and has the planting area and the total yield which are second to rice and wheat. Corn has been known as a long-life food and contains rich protein, fat, vitamins, trace elements, cellulose and the like.
Dried sweet potatoes: dried sweet potatoes are also called dried sweet potatoes and dried sweet potatoes; is a special product of the traditional soil in Fujian city and Shandong, is popular with consumers, and the raw material is sweet potato. Generally, the whole sweet potato is steamed and peeled, then cut and naturally aired. The food is in a sheet shape or a strip shape, has edible and medicinal functions of benefiting qi, promoting the production of body fluid and the like, and is praised as the most healthy food by the united nations.
Soybean: the soybean contains comprehensive nutrients and is rich, each 100 g of soybean contains 36.3 g of protein, 18.4 g of fat, 25.3 g of sugar, 412 kcal of heat, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, 0.4 mg of carotene, 10.79 mg of vitamin B, 20.25 mg of vitamin B and 2.1 mg of nicotinic acid, and compared with the same amount of pork, the soybean contains 1 time more protein, 33 times more calcium and 26 times more iron, and the price is much lower than that of pork. Soybean protein contains various amino acids necessary for human body, and particularly, lysine, leucine, threonine and other human essential helium acids are relatively more, and only methionine is relatively less. This is in contrast to typical cereals. Therefore, the soybean and the grain can be mixed and eaten complementarily, and the nutritive value of the soybean and the grain is greatly improved. Soybeans contain high amounts of fat and are unsaturated fatty acids, most abundant in linolenic acid content in particular. This is very useful for preventing arteriosclerosis, and soybean contains about 1.5% of phospholipids. Phospholipids are the basic components of cells and play an important role in maintaining the health of human nerves, liver, bones and skin.
Red sage root: the red sage dicotyledons are perennial upright herbaceous plants of salvia, labiatae, thick root, vermilion, white inside, meat, and often have odd feathered compound leaves, terminal or axillary general inflorescence; the bract is in the shape of a needle, the calyx is in the shape of a bell, the bract is purple, the corolla is purple blue, the flower column extends outwards, the small nut is black and oval, the flower blooms in 4-8 months, and the fruit appears after the flower. The root-applied medicine contains tanshinone, is a strong menstrual flow clearing agent, has the effects of removing blood stasis, promoting tissue regeneration, promoting blood circulation, regulating menstruation and the like, is a key gynecological medicine and is mainly used for treating metrorrhagia, irregular menstruation, blood stasis, abdominal pain, menstrual pain, amenorrhea and temple pain. Has good effect on treating coronary heart disease. In addition, the medicine also can be used for treating insomnia caused by neurasthenia, arthralgia, anemia, mastitis, lymphadenitis, arthritis, sore and furuncle pain and swelling, erysipelas, acute and chronic hepatitis, kidney menyan nephritis, traumatic injury, liver and spleen swelling caused by late schistosomiasis, and epilepsy 30286. It can be used for external application to wash paint sore.
Walnut: walnut, also known as walnut and walnut, is a plant of the family juglandaceae. It is also called four-big-dried fruit in the world together with almond, cashew nut and hazelnut. The walnut kernel contains rich nutrients, each hundred grams of the walnut kernel contains 15-20 grams of protein, more fat and 10 grams of carbohydrate, and contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for a human body, and various vitamins such as carotene, riboflavin and the like. Is beneficial to human body.
The invention has the beneficial effects that:
(1) the nutritional flour disclosed by the invention is composed of wheat flour, barley flour, bran flour, corn flour, sweet potato flour, soybean flour, salvia miltiorrhiza, walnut and trace elements, and the prepared flour is high in nutritional value, good in taste and high in effect, and can meet the requirements of people on high requirements.
(2) The production process is simple, the working efficiency of processing the nutritional flour is high, a large amount of yield can be rapidly completed, and the benefit of a producer can be effectively improved.
(3) The invention effectively obtains more delicate nutritional flour through multiple times of grinding and purification, and effectively improves the quality of the nutritional flour.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A production method of nutritional flour comprises the following production steps:
the method comprises the following steps of:
selecting high-quality wheat and barley, selecting dried bran, corn kernels, dried sweet potatoes, soybeans, salvia miltiorrhiza and hulled walnuts, and weighing the following raw materials in percentage: 50% of wheat, 6% of barley, 8% of bran, 6% of corn kernels, 8% of dried sweet potatoes, 6% of soybeans, 7.8% of salvia miltiorrhiza and 8% of walnuts, all the raw materials are manually poured into a conveyor, the conveyor conveys all the raw materials to a screening machine, and the screening machine removes impurities in the raw materials;
the second step, raw material cleaning:
pouring the raw materials screened in the first step into clear water for cleaning, and removing light impurities, wherein the cleaning times are 58 times;
third step, raw material water filtration:
pouring the cleaned raw materials in the second step into a filter screen for filtering water, and removing accumulated water among the raw materials;
step four, drying the raw materials:
pouring the filtered raw materials in the third step into a dryer for drying treatment, removing accumulated water on the surface of the raw materials, wherein the drying time is 50 minutes, and the drying temperature is 90 ℃;
fifth step, coarse grinding treatment:
pouring the raw materials in the fourth step into a coarse grinding mill, and grinding for multiple times to obtain coarse materials and fine powder;
sixth step, fine grinding treatment:
pouring the coarse material and the fine powder in the fifth step into a fine grinding machine, and grinding the coarse material and the fine powder for multiple times by the grinding machine to finally obtain fine powder;
seventh step, purification treatment:
pouring the fine powder obtained in the sixth step into a powder cleaning machine for purification, and screening the purified fine powder by using a 200-mesh sieve;
eighth step, adding trace elements:
pouring the fine powder subjected to screening treatment in the seventh step into a stirring barrel, adding 0.2% of trace elements into the stirring barrel, and uniformly stirring for 50 minutes by using the stirring barrel;
ninth step, packaging processing:
and (5) pouring the fine powder in the stirring barrel in the eighth step onto a conveyor, conveying the fine powder into a packaging machine by the conveyor, and packaging the fine powder by the packaging machine to complete the production of a package of finished product nutritional flour.
Example 2
A production method of nutritional flour comprises the following production steps:
the method comprises the following steps of:
selecting high-quality wheat and barley, selecting dried bran, corn kernels, dried sweet potatoes, soybeans, salvia miltiorrhiza and hulled walnuts, and weighing the following raw materials in percentage: 55% of wheat, 6% of barley, 7% of bran, 5% of corn kernels, 7% of dried sweet potatoes, 5% of soybeans, 7.7% of salvia miltiorrhiza and 7% of walnuts, manually pouring all the raw materials into a conveyor, conveying all the raw materials to a screening machine by the conveyor, and removing impurities in the raw materials by the screening machine;
the second step, raw material cleaning:
pouring the raw materials screened in the first step into clear water for cleaning, and removing light impurities, wherein the cleaning times are 7 times;
third step, raw material water filtration:
pouring the cleaned raw materials in the second step into a filter screen for filtering water, and removing accumulated water among the raw materials;
step four, drying the raw materials:
pouring the filtered raw materials in the third step into a dryer for drying treatment, removing accumulated water on the surface of the raw materials, wherein the drying time is 60 minutes, and the drying temperature is 85 ℃;
fifth step, coarse grinding treatment:
pouring the raw materials in the fourth step into a coarse grinding mill, and grinding for multiple times to obtain coarse materials and fine powder;
sixth step, fine grinding treatment:
pouring the coarse material and the fine powder in the fifth step into a fine grinding machine, and grinding the coarse material and the fine powder for multiple times by the grinding machine to finally obtain fine powder;
seventh step, purification treatment:
pouring the fine powder obtained in the sixth step into a powder cleaning machine for purification, and screening the purified fine powder by using a 220-mesh sieve;
eighth step, adding trace elements:
pouring the fine powder subjected to screening treatment in the seventh step into a stirring barrel, adding 0.3% of trace elements into the stirring barrel, and uniformly stirring for 60 minutes by using the stirring barrel;
ninth step, packaging processing:
and (5) pouring the fine powder in the stirring barrel in the eighth step onto a conveyor, conveying the fine powder into a packaging machine by the conveyor, and packaging the fine powder by the packaging machine to complete the production of a package of finished product nutritional flour.
Example 3
A production method of nutritional flour comprises the following production steps:
the method comprises the following steps of:
selecting high-quality wheat and barley, selecting dried bran, corn kernels, dried sweet potatoes, soybeans, salvia miltiorrhiza and hulled walnuts, and weighing the following raw materials in percentage: 60% of wheat, 5% of barley, 5% of bran, 5% of corn kernels, 6% of dried sweet potatoes, 5% of soybeans, 6.6% of salvia miltiorrhiza and 7% of walnuts, all the raw materials are manually poured into a conveyor, the conveyor conveys all the raw materials to a screening machine, and the screening machine removes impurities in the raw materials;
the second step, raw material cleaning:
pouring the raw materials screened in the first step into clear water for cleaning, and removing light impurities, wherein the cleaning times are 8 times;
third step, raw material water filtration:
pouring the cleaned raw materials in the second step into a filter screen for filtering water, and removing accumulated water among the raw materials;
step four, drying the raw materials:
pouring the filtered raw materials in the third step into a dryer for drying treatment, removing accumulated water on the surface of the raw materials, wherein the drying time is 70 minutes, and the drying temperature is 80 ℃;
fifth step, coarse grinding treatment:
pouring the raw materials in the fourth step into a coarse grinding mill, and grinding for multiple times to obtain coarse materials and fine powder;
sixth step, fine grinding treatment:
pouring the coarse material and the fine powder in the fifth step into a fine grinding machine, and grinding the coarse material and the fine powder for multiple times by the grinding machine to finally obtain fine powder;
seventh step, purification treatment:
pouring the fine powder in the sixth step into a powder cleaning machine for purification, and screening the purified fine powder by using a 250-mesh sieve;
eighth step, adding trace elements:
pouring the fine powder subjected to screening treatment in the seventh step into a stirring barrel, adding 0.4% of trace elements into the stirring barrel, and uniformly stirring for 70 minutes by using the stirring barrel;
ninth step, packaging processing:
and (5) pouring the fine powder in the stirring barrel in the eighth step onto a conveyor, conveying the fine powder into a packaging machine by the conveyor, and packaging the fine powder by the packaging machine to complete the production of a package of finished product nutritional flour.
The nutritional flour is composed of wheat flour, barley flour, bran flour, corn flour, sweet potato flour, soybean flour, salvia miltiorrhiza, walnuts and trace elements, and the prepared flour is high in nutritional value, good in taste and high in effect, and can meet the requirements of people on high requirements.
The invention relates to nutritional flour and a production method thereof, the production process is simple, the working efficiency of processing the nutritional flour is high, a large amount of yield can be rapidly completed, and the benefit of a producer can be effectively improved.
The invention relates to nutritional flour and a production method thereof, which effectively obtains more delicate nutritional flour through multiple grinding and purification and effectively improves the quality of the nutritional flour.
The present invention is illustrated by way of example and not by way of limitation. It will be apparent to those skilled in the art that other variations and modifications may be made in the foregoing disclosure without departing from the spirit or essential characteristics of all embodiments, and that all changes and modifications apparent from the above teachings are within the scope of the invention.

Claims (10)

1. The nutritional flour is characterized by being prepared from the following raw materials in percentage by weight:
50-60% of wheat flour, 5-10% of barley flour, 5-10% of bran powder, 5-10% of corn flour, 5-10% of sweet potato powder, 5-10% of soybean flour, 5-10% of salvia miltiorrhiza, 5-10% of walnut powder and 0.2-0.4% of trace elements.
2. The nutritional flour as claimed in claim 1, wherein the following raw materials are weighed in percentage: 50% of wheat flour, 6% of barley flour, 8% of bran flour, 6% of corn flour, 8% of sweet potato flour, 6% of soybean flour, 7.8% of salvia miltiorrhiza, 8% of walnut powder and 0.2% of trace elements.
3. The nutritional flour as claimed in claim 1, wherein the following raw materials are weighed in percentage: 55% of wheat flour, 6% of barley flour, 7% of bran flour, 5% of corn flour, 7% of sweet potato flour, 5% of soybean flour, 7.7% of salvia miltiorrhiza, 7% of walnut powder and 0.3% of trace elements.
4. The nutritional flour as claimed in claim 1, wherein the following raw materials are weighed in percentage: 60% of wheat flour, 5% of barley flour, 5% of bran flour, 5% of corn flour, 6% of sweet potato flour, 5% of soybean flour, 6.6% of salvia miltiorrhiza, 7% of walnut powder and 0.4% of trace elements.
5. The production method of the nutritional flour is characterized by comprising the following production steps:
the method comprises the following steps of:
selecting high-quality wheat and barley, selecting dried bran, corn kernels, dried sweet potatoes, soybeans, salvia miltiorrhiza and hulled walnuts, manually pouring all raw materials into a conveyor, conveying all the raw materials to a screening machine by the conveyor, and removing impurities in the raw materials by the screening machine;
the second step, raw material cleaning:
pouring the raw materials screened in the first step into clear water for cleaning, and removing light impurities, wherein the cleaning times are 5-8 times;
third step, raw material water filtration:
pouring the cleaned raw materials in the second step into a filter screen for filtering water, and removing accumulated water among the raw materials;
step four, drying the raw materials:
pouring the filtered raw materials obtained in the third step into a dryer for drying treatment, removing accumulated water on the surface of the raw materials, wherein the drying time is 50-70 minutes, and the drying temperature is 80-90 ℃;
fifth step, coarse grinding treatment:
pouring the raw materials in the fourth step into a coarse grinding mill, and grinding for multiple times to obtain coarse materials and fine powder;
sixth step, fine grinding treatment:
pouring the coarse material and the fine powder in the fifth step into a fine grinding machine, and grinding the coarse material and the fine powder for multiple times by the grinding machine to finally obtain fine powder;
seventh step, purification treatment:
pouring the fine powder obtained in the sixth step into a powder cleaning machine for purification, and screening the purified fine powder by using a 200-250-mesh sieve;
eighth step, adding trace elements:
pouring the fine powder subjected to screening treatment in the seventh step into a stirring barrel, adding the trace elements into the stirring barrel, and uniformly stirring for 50-70 minutes by using the stirring barrel;
ninth step, packaging processing:
and (5) pouring the fine powder in the stirring barrel in the eighth step onto a conveyor, conveying the fine powder into a packaging machine by the conveyor, and packaging the fine powder by the packaging machine to complete the production of a package of finished product nutritional flour.
6. The nutritious flour and the production method thereof according to claim 1, wherein the second step is to wash the screened raw materials in the first step by pouring the raw materials into clear water to remove light impurities, and the number of washing is 6.
7. The nutritious flour and the production method thereof according to claim 1, wherein in the fourth step, the filtered raw material in the third step is poured into a dryer for drying treatment, the accumulated water on the surface of the raw material is removed, the drying time is 60 minutes, and the drying temperature is 85 ℃.
8. The nutritious flour and the production method thereof according to claim 1, wherein the fine powder in the sixth step is purified in the seventh step by pouring into a flour cleaner, and the purified fine powder is screened by a 200-mesh sieve.
9. The nutritious flour and the production method thereof according to claim 1, wherein in the ninth step, the fine powder screened in the eighth step is poured into a stirring barrel, trace elements are added into the stirring barrel, and the stirring barrel stirs for 60 minutes at a constant speed.
10. A nutritional flour and method of manufacture according to claim 1 or 9 wherein the trace elements in the ninth step are phosphorus, potassium, calcium and magnesium.
CN202011348441.2A 2020-11-26 2020-11-26 Nutritious flour and production method thereof Withdrawn CN112450364A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113068794A (en) * 2021-04-07 2021-07-06 北京大学 Health edible powder for nursing old people and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113068794A (en) * 2021-04-07 2021-07-06 北京大学 Health edible powder for nursing old people and preparation method thereof

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