CN116458600A - Method for making digestible flour - Google Patents
Method for making digestible flour Download PDFInfo
- Publication number
- CN116458600A CN116458600A CN202310439195.9A CN202310439195A CN116458600A CN 116458600 A CN116458600 A CN 116458600A CN 202310439195 A CN202310439195 A CN 202310439195A CN 116458600 A CN116458600 A CN 116458600A
- Authority
- CN
- China
- Prior art keywords
- flour
- wheat
- digestible
- equal
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims description 8
- 241000209140 Triticum Species 0.000 claims abstract description 32
- 235000021307 Triticum Nutrition 0.000 claims abstract description 32
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 239000004153 Potassium bromate Substances 0.000 claims abstract description 8
- 229940094037 potassium bromate Drugs 0.000 claims abstract description 8
- 235000019396 potassium bromate Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 3
- 238000003763 carbonization Methods 0.000 claims description 3
- 239000003153 chemical reaction reagent Substances 0.000 claims description 3
- 238000004255 ion exchange chromatography Methods 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 238000004380 ashing Methods 0.000 claims description 2
- 230000006866 deterioration Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 description 3
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a preparation method of digestible flour, which comprises the steps of putting wheat kernels into clear water for washing, and putting the wheat kernels into cold air drying equipment to evaporate moisture on the surfaces of the wheat kernels; then crushing the wheat flour, wherein the efficiency of removing the clod is more than or equal to 60%, the ash content is less than or equal to 0.02%, the increasing rate of crushed wheat is less than or equal to 0.5%, and when the quality of the wheat flour needs to be changed, potassium bromate, vitamin C and azoformamide can be added, wherein the maximum allowable addition amount is as follows: potassium bromate: 0.03g/kg, the quality of flour can be changed by changing the quality of other objects, the flour can be changed into low-gluten flour, medium-gluten flour and high-gluten flour, and other nutrients can be added, so that the nutrition and digestibility of the flour can be improved.
Description
Technical Field
The invention relates to the technical field of flour production, in particular to a production method of digestible flour.
Background
In daily life, the term "flour" refers to wheat flour. Along with the improvement of living standard, people pay more attention to reasonable collocation of nutrition, however, the existing flour has nutrition, but is not easy to digest, is easy to cause physical burden, is inconvenient to change the quality of the flour, and reduces the use of the flour.
Disclosure of Invention
In order to achieve the above purpose, the present invention provides the following technical solutions: a method for preparing digestible flour,
s1: washing wheat kernels in clear water, and placing the wheat kernels in cold air drying equipment to evaporate moisture on the surfaces of the wheat kernels;
s2: then crushing the wheat flour, wherein the efficiency of removing the clod is more than or equal to 60%, the ash content is less than or equal to 0.02%, the increasing rate of crushed wheat is less than or equal to 0.5%, and when the quality of the wheat flour needs to be changed, potassium bromate, vitamin C and azoformamide can be added, wherein the maximum allowable addition amount is as follows: potassium bromate: 0.03g/kg;
s3: the pentosan solution was acid hydrolyzed with 4ml of 0.02,0.05moL/L and 0.1moL/L trifluoroacetic acid solution, respectively, and the acid hydrolysis products were measured by ion chromatography and their relative molecular masses were determined;
s4: adding flour into a tempering device hopper, carrying out wet heat treatment according to optimized wet heat treatment process conditions to prepare flour treated matters, crushing the flour treated matters to 80-100 meshes, and crushing the flour to 100-180 meshes by using a high-speed crusher to obtain digestible flour.
Preferably, the wheat flour has little change in moisture during 45 days of storage, a maximum moisture content of not more than 12%, and the whiteness of the high-nutrition flour tends to increase with the storage time when stored at 4 ℃ under refrigeration.
Preferably, the coating amount of the flour is 25.10%, the fried water retention is 16.69%, and the coating brittleness after frying is 611.62g; the wheat flour is used as the wet heat treatment flour, the pasting amount of the obtained wrapping flour is 35.61-44.78%, the fried water retention is 17.27-21.28%, and the coating brittleness after being fried is 645.56-1181.97 g.
Preferably, the reagent control does not need carbonization, and the ash (in kilo basis) is calculated as:
preferably, the forming time is significantly different from 5 to 40% of the flour addition amount, and the degree of deterioration is relatively large, and when the flour is added more, the shorter the forming time of the mixed dough, the weaker the elastic force of the dough.
Compared with the prior art, the invention has the beneficial effects that:
the invention can change the flour quality by changing the flour quality through other materials, changes the flour into low-gluten flour, medium-gluten flour and high-gluten flour, and can add other nutrients so as to improve the nutrition and digestibility of the flour.
Drawings
FIG. 1 is a flow chart of the flour making process of the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, the present invention provides a technical solution: a method for preparing digestible flour,
s1: washing wheat kernels in clear water, and placing the wheat kernels in cold air drying equipment to evaporate moisture on the surfaces of the wheat kernels;
s2: then crushing the wheat flour, wherein the efficiency of removing the clod is more than or equal to 60%, the ash content is less than or equal to 0.02%, the increasing rate of crushed wheat is less than or equal to 0.5%, and when the quality of the wheat flour needs to be changed, potassium bromate, vitamin C and azoformamide can be added, wherein the maximum allowable addition amount is as follows: potassium bromate: 0.03g/kg;
s3: the pentosan solution was acid hydrolyzed with 4ml of 0.02,0.05moL/L and 0.1moL/L trifluoroacetic acid solution, respectively, and the acid hydrolysis products were measured by ion chromatography and their relative molecular masses were determined;
s4: adding flour into a tempering device hopper, carrying out wet heat treatment according to optimized wet heat treatment process conditions to prepare flour treated matters, crushing the flour treated matters to 80-100 meshes, and crushing the flour to 100-180 meshes by using a high-speed crusher to obtain digestible flour.
The moisture of the wheat flour is not greatly changed in the period of 45 days of storage, the maximum moisture content is not more than 12%, the whiteness of the high-nutrition flour can be increased along with the extension of the storage time when the wheat flour is stored at the temperature of 4 ℃, the paste coating amount of the flour-made flour is 25.10%, the fried water-retaining property is 16.69%, and the coating brittleness after being fried is 611.62g; the wheat flour is used as the wet heat treatment powder, the prepared flour has the paste coating quantity of 35.61-44.78%, the fried water retention of 17.27-21.28%, the coating brittleness after frying of 645.56-1181.97 g, the forming time is obviously different when the flour adding quantity is 5-40%, the degradation degree is relatively large, and when the flour is added more, the forming time of the mixed dough is shorter, and the elastic force of the dough is weaker;
the reagent control does not need carbonization, the water mass fraction measured with the sample ashing result recorded as M1 and W being 1.5.1 is shown in the following formula:
although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A preparation method of digestible flour is characterized in that:
s1: washing wheat kernels in clear water, and placing the wheat kernels in cold air drying equipment to evaporate moisture on the surfaces of the wheat kernels;
s2: then crushing the wheat flour, wherein the efficiency of removing the clod is more than or equal to 60%, the ash content is less than or equal to 0.02%, the increasing rate of crushed wheat is less than or equal to 0.5%, and when the quality of the wheat flour needs to be changed, potassium bromate, vitamin C and azoformamide can be added, wherein the maximum allowable addition amount is as follows: potassium bromate: 0.03g/kg;
s3: the pentosan solution was acid hydrolyzed with 4ml of 0.02,0.05moL/L and 0.1moL/L trifluoroacetic acid solution, respectively, and the acid hydrolysis products were measured by ion chromatography and their relative molecular masses were determined;
s4: adding flour into a tempering device hopper, carrying out wet heat treatment according to optimized wet heat treatment process conditions to prepare flour treated matters, crushing the flour treated matters to 80-100 meshes, and crushing the flour to 100-180 meshes by using a high-speed crusher to obtain digestible flour.
2. The method for producing digestible flour according to claim 1, wherein: the wheat flour has little change of moisture during 45 days of storage, the maximum moisture content is not more than 12%, and the whiteness of the high-nutrition powder can be increased along with the extension of the storage time when the high-nutrition powder is stored at the temperature of 4 ℃.
3. The method for producing digestible flour according to claim 1, wherein: the coating amount of the coating powder made of flour is 25.10%, the fried water retention is 16.69%, and the coating brittleness after frying is 611.62g; the wheat flour is used as the wet heat treatment flour, the pasting amount of the obtained wrapping flour is 35.61-44.78%, the fried water retention is 17.27-21.28%, and the coating brittleness after being fried is 645.56-1181.97 g.
4. The method for producing digestible flour according to claim 1, wherein: the reagent control does not need carbonization, and the result is recorded as M after sample ashing 1 W is the mass fraction of moisture measured at 1.5.1, then ash (in kilo basis) is calculated as:
5. the method for producing digestible flour according to claim 1, wherein: the forming time is obviously different when the flour is added by 5-40%, the degree of deterioration is relatively large, and when the flour is added more, the forming time of the mixed dough is shorter, and the elastic strength of the dough is weaker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310439195.9A CN116458600A (en) | 2023-04-23 | 2023-04-23 | Method for making digestible flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310439195.9A CN116458600A (en) | 2023-04-23 | 2023-04-23 | Method for making digestible flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116458600A true CN116458600A (en) | 2023-07-21 |
Family
ID=87174983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310439195.9A Pending CN116458600A (en) | 2023-04-23 | 2023-04-23 | Method for making digestible flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116458600A (en) |
-
2023
- 2023-04-23 CN CN202310439195.9A patent/CN116458600A/en active Pending
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