CN116764522A - Processing method and equipment for improving content of resistant starch in wheat flour - Google Patents
Processing method and equipment for improving content of resistant starch in wheat flour Download PDFInfo
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Abstract
本发明公开了一种提高小麦面粉中抗性淀粉含量的加工方法及设备，涉及抗性淀粉生产技术领域，该加工方法包括将卵清蛋白粉等原料进行混匀、搅拌、制坯、干坯和制粉等步骤；该设备包括自上而下布置的层层混匀装置、搅拌室、制坯室、干坯室和制粉室；层层混匀装置包括罐体，罐体中设置有多层搅拌器，罐体左侧设置有进料管道，罐体右侧壁上设置有多个喷嘴组；搅拌室中设有温控装置和搅拌器；制坯室内设置有两个转动方向相向的制坯滚轮；干坯室内部设置有两个干坯滚筒；制粉室中设有粉碎机。本发明以添加卵清蛋白粉等原料制备富含抗性淀粉的小麦粉加工方法具有原料易得、操作简单、处理量大、抗性淀粉转化率高的优点。
The invention discloses a processing method and equipment for increasing the content of resistant starch in wheat flour, and relates to the technical field of resistant starch production. The processing method includes mixing, stirring, forming and drying raw materials such as egg white protein powder. and powder making steps; the equipment includes a layer-by-layer mixing device, a stirring chamber, a billet making room, a dry billet room and a powder-making chamber arranged from top to bottom; the layer-by-layer mixing device includes a tank, and the tank is provided with A multi-layer agitator has a feed pipe on the left side of the tank, and multiple nozzle groups on the right wall of the tank; a temperature control device and a stirrer are provided in the mixing chamber; two rotation directions are installed in the billet making room with opposite directions. There are billet making rollers; there are two dry billet rollers inside the dry billet chamber; there is a crusher in the powder making room. The method for preparing wheat flour rich in resistant starch by adding raw materials such as egg white protein powder has the advantages of easy availability of raw materials, simple operation, large processing capacity and high resistant starch conversion rate.
Description
Technical Field
The invention relates to the technical field of resistant starch production, in particular to a processing method and processing equipment for improving the content of resistant starch in wheat flour.
Background
Overweight and obesity are established risk factors for non-infectious diseases such as cardiovascular disease, type 2 diabetes, etc., and long-term consumption of digestible starch-based foods is one of the main causes of overweight or obesity. The resistant starch is also called enzymolysis resistant starch or indigestible starch, can not be digested in the small intestine of a healthy human body, but can be fermented in the colon to generate a large amount of short chain fatty acids, can increase satiety, has the physiological function of dietary fibers, has good weight-losing efficacy, and can reduce intestinal inflammation and the risk of onset of colon cancer, reduce blood sugar and insulin response, and have the physiological functions of promoting mineral absorption and the like.
Currently, most resistant starches are prepared by chemical modification, physical modification, enzymatic modification, complex modification and other methods, and each of the methods has advantages and disadvantages. The chemical modification method adds chemical reagent in the process of obtaining resistant starch, so that certain edible potential safety hazard exists; the physical treatment method is simple to operate, but the yield of the resistant starch is lower, and the stability of the obtained resistant starch is not high; the enzymatic modification method has the advantages of complex process, long preparation time, high price, low market input rate and difficult industrial production; the most studied at present is the complex modification method, which is to prepare ternary complex resistant starch by compounding starch, protein and fatty acid.
Wheat flour contains protein and starch, but how to compound the protein, starch and fatty acid in the wheat flour to prepare the wheat flour containing the starch with higher resistance is the greatest challenge at present. At present, no processing equipment or processing method is available for effectively improving the content of resistant starch in wheat flour, so that the content of resistant starch in wheat flour cannot meet the demands of customers, and based on the problems, a processing method and equipment for improving the content of resistant starch in wheat flour are needed to be proposed.
Disclosure of Invention
The invention aims to provide a processing method and equipment for improving the content of resistant starch in wheat flour, by adopting the equipment, ovalbumin powder and oleic acid are fully mixed with the wheat flour, the permeation of the oleic acid and the ovalbumin into the starch is promoted, and the recombination rate of the gluten, the ovalbumin, the starch and the oleic acid is improved, so that the wheat flour with high content of resistant starch is prepared.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides processing equipment for improving the content of resistant starch in wheat flour, which comprises a layer-by-layer mixing device, a stirring chamber, a blank making chamber, a dry blank chamber and a powder making chamber which are arranged from top to bottom; the layer-by-layer mixing device comprises a tank body, wherein a plurality of layers of stirrers are arranged in the tank body, a heating device is arranged on the outer wall of the tank body, a feeding pipeline is arranged on the left side outside the tank body, a powder charging hopper is arranged at the top of the feeding pipeline, a plurality of valve plugboards which are obliquely arranged are arranged on the feeding pipeline at intervals, a discharge port communicated with the tank body is arranged at the position above each valve plugboard in the feeding pipeline, a first feeder is arranged in each discharge port, a plurality of nozzle groups are arranged on the right side wall of the tank body from top to bottom, each nozzle group comprises an edible ovalbumin powder nozzle and an edible oleic acid nozzle, each nozzle group corresponds to the discharge port one by one, the edible ovalbumin powder nozzles and the edible oleic acid nozzles are arranged at intervals, and a pressure relief port is arranged at the top of the tank body; a first blanking valve is arranged between the stirring chamber and the layer-by-layer mixing device, temperature control devices are arranged at the top and the bottom of the stirring chamber, a stirrer and a water nozzle are arranged in the stirring chamber, the stirrer is transversely arranged, and the water nozzle is positioned above the stirrer; a second blanking valve is arranged between the blank making chamber and the stirring chamber, a conical discharge hole is arranged in the stirring chamber, and two blank making rollers with opposite rotation directions are arranged in the conical discharge hole; the drying chamber adopts a funnel-shaped structure, two drying rollers capable of cutting dough into dough strips are arranged in the drying chamber, and vacuum tube valves are respectively arranged on the inner walls of the two sides of the drying chamber; the top of the powder making chamber is provided with a second feeder, the right side of the bottom of the powder making chamber is provided with a powder outlet, and a pulverizer is arranged below the second feeder.
Preferably, the multilayer stirrer comprises a stirring shaft, the stirring shaft is positioned in the tank body, the top of the stirring shaft is connected with the output end of the motor, the motor is fixed at the top of the tank body, and stirring blades are arranged on the stirring shaft.
Preferably, the stirring blades are fixed at different heights of the stirring shaft in 4 layers.
Preferably, the number of the valve plugboards is 6, and the number of the discharge holes and the number of the nozzle groups are 7.
Preferably, the heating device is provided as a coiled heating steam pipeline, and the temperature control device comprises a coiled heating steam pipeline and a cooling water pipeline.
Preferably, the dry blank roller comprises a transmission frame, one end of the transmission frame is fixed on a transmission shaft, the other end of the transmission frame is fixed on an outer ring of the roller, shredding teeth are arranged on the outer ring of the roller, the transmission shaft is further connected with a supporting frame, the supporting frame is connected with an inner ring of the roller, and a plurality of electric heating rods for heating the dry blank roller are fixedly arranged on the outer side of the inner ring of the roller.
Preferably, a first interval adjusting device for controlling the interval between the two blank making rollers is further arranged in the blank making chamber; and a second interval adjusting device for controlling the interval between the two dry blank rollers is also arranged in the dry blank chamber.
The second aspect of the invention also provides a processing method for increasing the content of resistant starch in wheat flour, comprising the steps of:
step one, uniformly mixing, namely placing wheat flour into a flour loading hopper, sequentially starting the first feeder, the edible ovalbumin powder nozzle and the edible oleic acid nozzle of each layer from top to bottom, adding the wheat flour, the ovalbumin powder and the oleic acid into the layer-by-layer uniformly mixing device, starting the heating device to heat, starting the multi-layer stirrer to uniformly stir raw materials, and then, obtaining a mixture, and dropping into the stirring chamber;
stirring, namely starting the stirrer to continuously stir the mixture in the stirring chamber, carrying out temperature treatment on the mixture by using the temperature control device while stirring, spraying purified water, and finally forming dough and dropping into the blank making chamber;
step three, blank making, wherein in the blank making chamber, two blank making rollers which are arranged in opposite directions of rotation roll the dough into a dough blank, and the dough blank falls into the blank drying chamber;
step four, drying the dough through the drying roller and cutting the dough into dough strips, wherein the dough strips fall into the pulverizing chamber through the second feeder;
and fifthly, milling, wherein in the milling chamber, the flour dough strips are crushed into wheat flour by the crusher.
Preferably, in the first step, the additive amount mass ratio of the wheat flour, the egg white protein powder and the oleic acid is 1: (0.1-0.05): (0.05-0.01).
Preferably, in the second step, the mass ratio of the added amount of the wheat flour to the purified water is as follows: 1 (12-16).
Preferably, the uniform mixing temperature in the first step is 40-50 ℃;
the temperature treatment process in the second step is as follows: opening a heating steam coil pipe of the temperature control device, heating by adopting steam, heating from 50 ℃ to 95 ℃ at a heating rate of 12-18 ℃/min, and keeping at 95 ℃ for 2-5 minutes; then closing the heating steam coil, opening the cooling coil, adopting cooling water to cool, cooling from 95 ℃ to 50 ℃ at the cooling rate of 12-18 ℃/min, and keeping at 50 ℃ for 2-5 minutes;
the temperature of the dry blank in the fourth step is 80-90 ℃;
in the fifth step, the pulverizing temperature is between 30 and 50 ℃.
Preferably, the multilayer stirrer stirs for 10 to 30 minutes at a speed of 10 to 30 revolutions per minute in the layer-by-layer mixing device;
stirring the stirrer in the stirring chamber at a speed of 40-60 rpm for 20-40 minutes, wherein the stirring direction is adjusted after each stirring time of 2-10 minutes;
the rotational speed of the dry blank roller in the dry blank chamber is 5-20 revolutions per minute.
Compared with the prior art, the invention has the beneficial technical effects that:
(1) The raw materials adopted in the processing method are food materials, are low in cost and easy to obtain, and can be widely applied to the field of starch deep processing; meanwhile, the processing method has the advantages of simplicity in operation, large treatment capacity and high conversion rate of resistant starch.
(2) Compared with the traditional device, the processing equipment has the main difference that the layer-by-layer stirring device can ensure that the raw materials are mixed more uniformly, so that oleic acid and ovalbumin fully permeate into wheat flour, and the recombination rate of the gluten protein, the ovalbumin, starch and the oleic acid is improved.
Drawings
The invention is further described with reference to the following description of the drawings.
FIG. 1 is a schematic view of the whole structure of the present invention in a first embodiment;
FIG. 2 is a schematic view showing a structure of a multi-layer stirrer according to an embodiment of the present invention;
fig. 3 is a schematic cross-sectional view of a dry blank roller according to an embodiment of the present invention in embodiment one.
Reference numerals illustrate: 1. a layer-by-layer mixing device; 101. a tank body; 102. a multi-layer stirrer; 102-1, a stirring shaft; 102-2, a motor; 102-3, stirring blades; 103. a heating device; 104. a feed conduit; 104-1, a powder charging hopper; 104-2, valve plugboard; 104-3, a discharge port; 104-4, a first feeder; 105-1, an edible egg albumin powder nozzle; 105-2, edible oleic acid nozzle; 106. a pressure relief port; 2. a stirring chamber; 201. a temperature control device; 202. a stirrer; 203. a water nozzle; 3. a blank making chamber; 301. a conical discharge port; 302. blank making rollers; 303. a first pitch adjustment device; 4. a dry blank chamber; 401. a dry blank roller; 401-1, a transmission frame; 401-2, a transmission shaft; 401-3, roller outer ring; 401-4, cutting teeth; 401-5, supporting frame; 401-6, inner ring of roller; 401-7, an electric heating rod; 402. a vacuum tube valve; 403. a second pitch adjustment device; 5. a pulverizing chamber; 501. a second feeder; 502. a pulverizer; 503. a powder outlet; 6. a first blanking valve; 7. and a second blanking valve.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved more clear, the invention is further described in detail below with reference to the accompanying drawings and embodiments.
Example 1
The present embodiment provides a processing apparatus for increasing the resistant starch content of wheat flour, which comprises a layer-by-layer blending device 1, a stirring chamber 2, a blanking chamber 3, a dry blanking chamber 4 and a milling chamber 5 which are arranged from top to bottom as shown in fig. 1 to 3.
The layer-by-layer mixing device 1 comprises a tank body 101, a plurality of layers of stirrers 102 are arranged in the tank body 101, a heating device 103 is arranged on the outer wall of the tank body 101, the heating device 103 is a coiled steam pipeline, a feeding pipeline 104 is arranged on the left side outside the tank body 101, a powder filling hopper 104-1 is arranged at the top of the feeding pipeline 104, a plurality of obliquely arranged valve plugboards 104-2 are arranged on the feeding pipeline 104 at intervals, a discharge port 104-3 communicated with the tank body 101 is arranged at the position above each valve plugboard 104-2 in the feeding pipeline 104, a first feeder 104-4 is arranged in each discharge port 104-3, the unopened oblique valve plugboards 104-2 can play a role of draining wheat flour, the wheat flour can be sprayed out from the first feeder 104-4 better, a plurality of nozzle groups are arranged on the right side wall of the tank body 101 from top to bottom, each nozzle group comprises an edible egg albumin powder nozzle 105-1 and an edible oleic acid nozzle 105-2, each nozzle group corresponds to the discharge port 104-3, the edible egg albumin powder nozzle 105-1 and the edible oleic acid nozzle 105-2 are arranged at intervals, and the top of the tank body 101 is provided with a pressure relief port 106.
The multi-layer stirrer 102 comprises a stirring shaft 102-1, wherein the stirring shaft 102-1 is positioned in a tank body 101, the top of the stirring shaft 102-1 is connected with the output end of a motor 102-2, the motor 102-2 is fixed at the top of the tank body 101, stirring blades 102-3 are arranged on the stirring shaft 102-1, and the stirring blades 102-3 are fixed on different heights of the stirring shaft 102-2 in layers of 4.
The valve picture peg 104-2 on the left side of jar body 101 is totally 6, and the number of discharge gate 104-3 and nozzle group is 7, and every nozzle group and discharge gate 104-3 each other one-to-one, and jar body 101 is divided into 7 layers from the top down, and every layer has 1 discharge gate 104-3, 1 edible ovalbumin powder nozzle 105-1 and 1 edible oleic acid nozzle 105-2.
A first blanking valve 6 is arranged between the stirring chamber 2 and the tank body 101, a temperature control device 201 is arranged at the top and the bottom of the stirring chamber 2, the temperature control device 201 comprises a coiled heating steam pipeline and a cooling water pipeline, a stirrer 202 and water nozzles 203 are arranged inside the stirring chamber 2, the stirrer 202 is transversely arranged, and the two water nozzles 203 are respectively positioned at two sides of the top of the stirring chamber 2.
A second blanking valve 7 is arranged between the blank making chamber 3 and the stirring chamber 2, a conical discharge hole 301 is arranged in the stirring chamber 2, two blank making rollers 302 with opposite rotation directions are arranged in the conical discharge hole 301, the blank making rollers 302 can extrude dough into dough blanks, and a first interval adjusting device 303 capable of controlling the interval is arranged between the two blank making rollers 301.
The dry blank chamber 4 adopts a funnel-shaped structure, two dry blank rollers 401 capable of cutting the dough blank into dough blank strips are arranged in the dry blank chamber 4, a second interval adjusting device 403 capable of controlling the interval is also arranged between the two dry blank rollers 401, vacuum pipe valves 402 are respectively arranged on the inner walls of the two sides of the dry blank chamber 4, the two vacuum pipe valves 402 are connected with a water jet vacuum pump, and when the water jet vacuum pump works, the vacuum degree of-0.1 Mpa can be generated in the dry blank chamber 4. The specific structure of the first spacing adjustment device 303 and the second spacing adjustment device 403 is described in the prior art.
The dry blank roller 401 comprises a transmission frame 401-1, one end of the transmission frame 401-1 is welded on a transmission shaft 401-2, the other end of the transmission frame 401-1 is welded on a roller outer ring 401-3, shredding teeth 401-4 are arranged on the roller outer ring 401-3, the transmission shaft 401-2 is further connected with a support frame 401-5, the support frame 401-5 is connected with a roller inner ring 401-6, the transmission shaft 401-2 is connected with a motor, the motor drives the roller outer ring 401-3 and the inner ring 401-6 to move through the transmission shaft 401-2, and a plurality of electric heating rods 401-7 for heating the dry blank roller 401 are fixedly arranged on the outer side of the roller inner ring 401-6.
The top of the flour milling chamber 5 is provided with a second feeder 501, the right side of the bottom is provided with a flour outlet 502, a pulverizer 503 is arranged below the second feeder 501, the second feeder 501 can send dried dough strips to the pulverizer 503 below, the pulverizer 503 pulverizes the dough strips into wheat flour again, and the content of resistant starch in the wheat flour can be detected at the flour outlet 502.
Example 2
This example provides a process for increasing the resistant starch content of wheat flour using the process apparatus of example 1 for increasing the resistant starch content of wheat flour comprising the steps of:
step one, uniformly mixing, namely placing wheat flour into a flour loading hopper 104-1, sequentially starting a first feeder 104-4, an edible ovalbumin powder nozzle 105-1 and an edible oleic acid nozzle 105-2 of each layer from top to bottom, adding the wheat flour, the ovalbumin powder and oleic acid into a layer-by-layer uniformly mixing device 1, starting a heating device 103 for heating, starting a multi-layer stirrer 102 for uniformly mixing raw materials, and then, dropping the obtained mixture into a stirring chamber 2;
in the first step, the adding amount mass ratio of the wheat flour, the egg white protein powder and the oleic acid is 1: (0.1-0.05): (0.05-0.01); the multi-layer stirrer 102 stirs at a speed of 10 to 30 rpm for 10 to 30 minutes in the layer-by-layer kneading apparatus 1. In the first step, the uniform mixing temperature is 40-50 ℃.
Stirring, namely starting a stirrer 202 to continuously stir the mixture in a stirring chamber 2, performing temperature treatment on the mixture in the step one by using a temperature control device 201 while stirring, spraying purified water, and finally forming dough and dropping into a blank making chamber 3;
in the second step, the adding amount mass ratio of the wheat flour to the purified water is as follows: 1, (12-16); the temperature treatment process comprises the following steps: opening a heating steam coil of the temperature control device 201, heating by steam, heating from 50 ℃ to 95 ℃ at a heating rate of 12-18 ℃/min, and keeping at 95 ℃ for 2-5 minutes; then closing the heating steam coil, opening the cooling coil, adopting cooling water to cool, cooling from 95 ℃ to 50 ℃ at the cooling rate of 12-18 ℃/min, and keeping at 50 ℃ for 2-5 minutes;
stirring the stirrer 202 in the stirring chamber 2 at a speed of 40-60 rpm for 20-40 minutes, wherein the stirring direction is adjusted after each stirring time of 2-10 minutes;
and step three, blank making, namely rolling the dough in the step two into a dough blank by two blank making rollers 302 which are arranged in the blank making chamber 3 in opposite directions of rotation, and dropping the dough blank into the blank drying chamber 4.
Step four, drying the dough in the step three through a drying roller 401 and cutting the dough into dough strips, wherein a vacuum valve 402 is opened in a drying chamber 4 to generate vacuum degree of-0.1 Mpa, and the dough strips fall into a pulverizing chamber 5 through a second feeder 501;
in the fourth step, the temperature of the dry blank is 80-90 ℃; the rotational speed of the dry blank drum 401 in the dry blank chamber 4 is 5 to 20 rpm.
Step five, milling, namely crushing the dough strips in the step four into wheat flour by a crusher 502 in a flour making chamber 5;
and fifthly, milling at 30-50 ℃, wherein the rotating speed of a pulverizer is 3000-5000 r/min, and finally the wheat flour with the resistant starch content of 28.45-32.25% is prepared.
Example 3
The embodiment provides a specific processing method for improving the content of resistant starch in wheat flour, which comprises the following steps:
firstly, uniformly mixing, firstly opening an edible egg white powder nozzle 105-1 and an edible oleic acid nozzle 105-2 at the bottommost layer, spraying a certain amount of edible oleic acid and edible egg white powder before adding wheat flour, so as to ensure that the edible oleic acid and the edible egg white powder are also arranged at the bottommost layer of the wheat flour, then putting a certain amount of the wheat flour into a powder filling hopper 104-1, starting a first feeder 104-4 at the first layer, putting the wheat flour into a layer-by-layer uniformly mixing device 1, sequentially opening the edible egg white powder nozzle 105-1 and the edible oleic acid nozzle 105-2 at the first layer, and spraying a certain amount of edible oleic acid to enable suspended wheat flour and egg white powder to fall down; repeating the above steps, sequentially opening the first feeder 104-4, the edible ovalbumin powder nozzle 105-1 and the edible oleic acid nozzle 105-2 of each layer, wherein the ratio of wheat flour, ovalbumin powder and oleic acid is 1:0.1: after 0.05 mass ratio is added into the layer-by-layer mixing device 1, the heating device 103 is turned on, the temperature in the layer-by-layer mixing device 1 is heated to 40 ℃, the mixture is stood for 30 minutes to enable oleic acid to be fully moistened into wheat flour and egg white protein powder, the multi-layer stirrer 102 is started, and the mixture is obtained by stirring for 30 minutes at a rotating speed of 20 revolutions per minute to enable the wheat flour, the egg white protein powder and the oleic acid to be fully mixed.
Step two, stirring, namely opening a heating steam coil pipe in a temperature control device 201 in a stirring chamber 2, heating the temperature of the stirring chamber 2 to 50 ℃, maintaining the temperature for 2 minutes, closing the heating steam coil pipe, opening a first blanking valve 6 to enable a mixture to enter the stirring chamber 2, opening a water nozzle 203, adding water into the stirring chamber 2 in a mass ratio of 1:15, starting a stirrer 202, stirring at a speed of 50 revolutions per minute, and adjusting the stirring direction after each stirring time is 5 minutes; the temperature control device 201 is started to process the mixture at the same time of stirring, a heating steam coil in the temperature control device 201 is firstly opened, the mixture is heated from 50 ℃ to 95 ℃ at a heating rate of 15 ℃/min and then kept at 95 ℃ for 5 minutes, then the heating steam coil is closed, a cooling coil is opened, the mixture is also cooled from 95 ℃ to 50 ℃ at a cooling rate of 15 ℃/min, and the mixture is kept at 50 ℃ for 5 minutes.
Step three, blank making, namely opening a second blanking valve 7, placing dough in a blank making chamber 3, adjusting the distance between two blank making rollers 301 to a proper position by utilizing a first distance adjusting device 303 in the blank making chamber 3, and starting the blank making rollers 301 to enable the two rollers to run in opposite directions so as to drive a dough blank to be extruded into a blank drying chamber 4 from a roller gap.
Step four, drying, namely opening a vacuum tube valve 402 connected with a water jet vacuum pump, generating vacuum degree of-0.1 Mpa in a drying chamber 4, adjusting two drying blank rollers 401 to a proper distance by using a second distance adjusting device 403, starting the drying blank rollers 401, heating the drying blank rollers 401 to 85 ℃ by an internal electric heating rod 401-7, cutting the dough into dough strips with the width of 1cm and the thickness of 3mm by the drying blank rollers 401 at the rotating speed of 15 revolutions per minute, and dropping the dough strips into a pulverizing chamber 5 by a second feeder 501.
Fifthly, pulverizing, namely starting a pulverizer 503 in a pulverizing chamber 5, controlling the temperature of the pulverizer 503 to be 50 ℃, and pulverizing the dough strips in the fourth step into wheat flour by the pulverizer 503, wherein the rotating speed of the pulverizer 503 is 5000 r/min, so as to obtain the wheat flour with the resistant starch content of 31.15%.
Example 4
The present example provides a specific processing method for increasing the resistant starch content of wheat flour, and the difference between this example and example 3 is that:
in the first step, the adding amount mass ratio of the wheat flour, the egg white protein powder and the oleic acid is as follows: 1:0.08:0.05; in the first step, the uniform mixing temperature is 45 ℃.
The mass ratio of the wheat flour to the water in the second step is as follows: 1:13; the temperature treatment in the second step is as follows: after heating from 50 ℃ to 95 ℃ at a heating rate of 17 ℃/min, the mixture is kept at 95 ℃ for 5 minutes, and then cooled from 95 ℃ to 50 ℃ at a cooling rate of 17 ℃/min as well, and kept at 50 ℃ for 5 minutes.
In the fourth step, the temperature of the dry blank drum 401 is 80 ℃, and the rotating speed of the dry blank drum 401 is 20 rpm.
In the fifth step, the temperature of the pulverizer 503 is controlled to be 50 ℃, and the rotation speed of the pulverizer 503 is 4500 rpm.
The final wheat flour of this example was prepared with a resistant starch content of 30.55%.
Comparative example 1
According to the same raw material proportion and addition amount as in example 3, the raw materials are directly added into a dough mixer for stirring without being treated by the equipment of example 1, dough is obtained, then the dough is cut into dough strips with the width of 2cm and the thickness of 3mm, the dough strips are placed in a vacuum oven for drying at the temperature of 70 ℃, and then the resistant starch content is detected to be 13.35%.
Comparative example 2
The comparative example was conducted in the same manner as in example 3 except that ovalbumin powder was not added, and the same manner as in example 3 was conducted to obtain a product having a resistant starch content of 24.25% by the treatment conducted by the apparatus of example 1.
The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
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