WO2017036036A1 - 一种高压脉冲协同超微粉碎生产全谷物粉的方法 - Google Patents

一种高压脉冲协同超微粉碎生产全谷物粉的方法 Download PDF

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WO2017036036A1
WO2017036036A1 PCT/CN2015/099640 CN2015099640W WO2017036036A1 WO 2017036036 A1 WO2017036036 A1 WO 2017036036A1 CN 2015099640 W CN2015099640 W CN 2015099640W WO 2017036036 A1 WO2017036036 A1 WO 2017036036A1
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flour
suspension
bran
whole grain
electric field
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PCT/CN2015/099640
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English (en)
French (fr)
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曾新安
洪静
韩忠
刘志伟
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华南理工大学
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Priority to US15/755,162 priority Critical patent/US10785983B2/en
Publication of WO2017036036A1 publication Critical patent/WO2017036036A1/zh

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/005—Irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes
    • 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

Definitions

  • the present invention relates to a method for processing whole grain flour, and more particularly to a method for producing a fortified whole grain flour by pulsed electric field synergistic ultrafine pulverization.
  • Whole grain flour refers to all edible parts of various grains such as wheat, corn, rice, oats, barley, and beans.
  • the whole grain flour consists of three parts: the cortex, the endosperm and the germ, and the refined grain is used to obtain the bran and the secondary powder in the cortex and germ.
  • Bran is a rough outer layer of whole grains. It contains a lot of minerals in grains and cellulose, unsaturated fatty acids, B vitamins, antioxidants, phytonutrients and other active ingredients. Its nutritional utility can not be ignored.
  • the secondary powder contains a large amount of protein, but the protein has poor ductility and viscoelasticity.
  • whole grain foods have a certain health-care function due to high dietary fiber, low fat, low saturated fatty acids, low cholesterol and low calories.
  • minerals and vitamins such as calcium, magnesium, zinc, potassium and selenium contained in whole wheat have the function of promoting human growth and development.
  • Dietary fiber can improve digestion, lower cholesterol, blood sugar and improve blood lipid metabolism. Reduce the risk of heart disease and reduce the risk of heart failure.
  • Insoluble fiber can promote intestinal peristalsis and reduce obesity. For whole grain flour, how to find the best balance between taste, nutrition and safety, and achieve higher economic and social benefits, and become the focus of research.
  • the current commercial whole grain flour is generally prepared by adding a mixture of bran and germ in a certain proportion in a special flour, and pulverizing a small amount using whole grains.
  • Process technology for the direct production of whole grain flour or semi-whole grain flour using existing flour mills is also being studied.
  • the methods for processing whole grain flours that have been publicly disclosed mainly include:
  • Chinese invention patent CN 102438458 B discloses a method for preparing highly dispersible whole grain flour, which uses oc-amylase to hydrolyze whole grain flour and then heats it through a cooking extruder. The enzyme is depressurized in a pressurized manner, and the pellet at the exit of the extruder is finely ground to obtain a product;
  • 200710138585.3 discloses a method for superfinely pulverizing whole wheat flour using ultraviolet and high frequency microwaves. Sterilization, after superfine pulverization The material is sterilized by the above method, and the finished product is obtained after measurement and packaging.
  • Chinese invention patent application 20121032647 8.4 discloses a method for stabilizing bran, which is made from wheat as raw material, and is dried by ultraviolet microwave after hot steam treatment to obtain a finished product; In the preparation process of the whole wheat flour described in the invention patents CN101253954A and CN102150840A, the bran is subjected to extrusion and enzymatic treatment before the powdering.
  • the Chinese invention patent application 201410007683.3 discloses a method for producing whole wheat flour by steam blasting technology. The method directly presses and heats the wheat grain, and the grain after the pressure is pulverized to obtain the whole wheat flour.
  • the object of the present invention is to provide a pulse electric field synergistic ultrafine pulverization method for producing whole grain flour, and the process uses non-heat treatment technology to reduce damage to protein and starch.
  • the obtained whole grain powder has high thermal stability, safety, comprehensive nutrition, bright color, good palatability, high application value, simple process and easy operation.
  • a pulse electric field synergistic ultrafine pulverization method for producing whole grain flour comprises the following steps:
  • the water content is less than 14%, and then sieved to obtain the treated bran and the secondary powder;
  • the treated bran and the secondary powder obtained in the step (6) are uniformly mixed with the flour obtained in the step (1) to obtain a whole grain flour.
  • Step (4) The polysaccharide colloid is gum arabic, konjac gum, carrageenan, xanthan gum or pectin.
  • Step (5) The specific parameters of the high-voltage pulse processing are: a pulse frequency of 500-1500 Hz, a pulse width of 20-40 s, a flow rate of 300-600 IJh, and an electric field strength of 10-50.
  • the kV/cm and pulse processing time are 70-550 s.
  • Step (1) of the cleaning including screening, stone removal, magnetic separation, air selection and wheat.
  • Step (2) The sieving is a 60 mesh sieve.
  • the sieving described in step (6) is a sieve having a mesh size of 80 mesh.
  • the centrifugation described in the step (6) is specifically: centrifuging at 3000-5000 r/min for 5-15 min.
  • the present invention can significantly improve the rough taste of the whole grain flour, prolong the shelf life and storage stability of the whole grain flour, and improve the thermal stability of the whole wheat flour while reducing the damage of the starch content.
  • the pulse electric field effect of the invention can promote the snoring of the amino acid side chain, facilitate the access of the polysaccharide molecule, thereby increasing the protein strength, ductility and viscoelasticity of the whole grain flour, thereby improving the application range thereof. Improve the quality of whole grain products.
  • the steamed bread made from the whole grain powder treated by the present invention has a reduced mouth roughness, an increase in viscoelasticity and chewiness, and an increase in the aspect ratio of the steamed bread; and the untreated whole grain flour under the same conditions, The palatability and viscoelasticity are poor, and the height to diameter ratio is low.
  • the prepared bread has uniform voids, good mouthfeel and is not easy to age; the noodles produced are obviously reduced in the broken rate, the toughness of the noodles is large, and the cooking loss rate is decreased.
  • the pulsed electric field can effectively blunt the enzyme and preserve the original flavor, color, taste and nutritional value of the food to the utmost extent.
  • FIG. 2 is a flow chart of a method for producing a fortified whole grain flour by pulsed electric field synergistic ultrafine pulverization according to an embodiment of the present invention.
  • the wheat (hard wheat) grain is obtained by the above-mentioned milling to obtain bran, secondary powder and flour, and the bran and the secondary powder are ultra-finely pulverized, and after passing through a 60 mesh sieve, a 20% suspension is prepared, and a mixer is used. Keep the suspension even. Add the suspension to the 0.2%.
  • the flow rate is 300 IJh
  • the pulse frequency is 1500 Hz
  • the electric field strength is 50 kV/cm
  • the processing time is 70 ⁇ 8.
  • the treated bran and secondary powder suspension were centrifuged at 5000 r/min for 15 min, and the supernatant was removed, and the precipitate was at 30 °C. Dry at C to a moisture content of 14% or less, grind through a 80 mesh sieve, and mix well with the flour in a mixer to obtain whole wheat flour.
  • the whole wheat flour has a bran star content of 15%, a particle size D50 ( ⁇ ) of 13.92, a gluten index of 82, and a broken starch content of 8%.
  • only superfinely pulverized whole wheat flour has a bran star content of 28%, a particle size D50 of 36.88, a gluten index of 66, and a broken starch content of 24%;
  • the wheat (medium-quality wheat) grain is obtained by the above-mentioned milling to obtain bran, secondary powder and flour, and the bran and the secondary powder are ultra-finely pulverized, and after passing through a 60 mesh sieve, a 25% suspension is prepared, and used.
  • the mixer keeps the suspension even.
  • the suspension was added to 0.4%.
  • set the pulse electric field parameters to be: pulse width 40 ⁇ 8 , flow rate 600 IJh, pulse frequency 1000 Hz, electric field strength 30 kV/cm, processing time 500 .
  • the treated bran and secondary powder suspension were centrifuged at 3000 r/min for 10 min, and the supernatant was removed, and the precipitate was at 37. Dry to a moisture content of 14% or less, grind through a 80 mesh sieve, and mix well with the flour in the mixer to obtain whole wheat flour.
  • the whole wheat flour has a bran star content of 12% and a particle size D50 ( ⁇ ) of 15.04. , gluten index 74, broken starch content of 9%.
  • only superfinely pulverized whole wheat flour has a bran star content of 25%, a particle size D50 of 30.12, a gluten index of 62, and a broken starch content of 21%; the comparative data is shown in Fig. 1.
  • the wheat (soft wheat) grain is obtained by the above-mentioned milling to obtain bran, secondary powder and flour, and the bran and the secondary powder are ultra-finely pulverized, and after passing through a 60 mesh sieve, a 30% suspension is prepared, and a mixer is used. Keep the suspension even. Add the suspension to the mouth by 0.5%.
  • the treated bran and secondary powder suspension were centrifuged at 5000 r/min for 5 min, and the supernatant was removed, and the precipitate was at 37. Dry to a moisture content of 14% or less, grind the 80 mesh sieve, and mix it with the flour in the mixer to obtain whole wheat flour.
  • the whole wheat flour has a bran star content of 12% and a particle size D50 of 28.32.
  • Gluten index 66 the broken starch content is 12%.
  • only superfinely pulverized whole wheat flour has a bran star content of 24%, a particle size D50 of 3 6.88, a gluten index of 54 and a broken starch content of 29%; the comparative data is shown in Fig. 1.
  • the above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the examples, and the polysaccharide colloid of the present invention may also be gum arabic, xanthan gum or other polysaccharide colloids.
  • the grain may be oat, wheat, corn, rice, barley, rye, sorghum, triticale, sweet sorghum or bitter buckwheat. Any other changes, modifications, substitutions, and modifications made without departing from the spirit and principles of the present invention. Combinations, simplifications, and equivalent replacements are all included in the scope of the present invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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Abstract

一种高压脉冲协同超微粉碎生产全谷物粉的方法，包括以下步骤：将谷物籽粒制为麸皮、次粉和面粉；将麸皮和次粉超微粉碎后过筛，备用；将过筛后的麸皮、次粉配制成悬浊液，向悬浊液中加入多糖胶体；对悬浊液进行高压脉冲处理；离心，分离上清液，沉淀物干燥；将处理后的麸皮、次粉和面粉混合得全谷物粉。该方法改善了谷物粉的粗糙口感，增加了蛋白质筋力、延展性和粘弹性。

Description

一种高压脉冲协同超微粉碎生产全谷物粉的方法 技术领域
[0001] 本发明涉及一种全谷物粉的加工方法， 特别涉及一种脉冲电场协同超微粉碎生 产强化全谷物粉的方法。
背景技术
[0002] 全谷物粉是指小麦、 玉米、 大米、 燕麦、 大麦、 豆类等各种谷物中全部可食用 的部分。 全谷物粉由皮层、 胚乳和胚芽等三部分组成， 而精制谷物在加工吋往 往被磨去了皮层和胚芽得到麸皮、 次粉。 麸皮是全谷物的粗糙外层， 含有谷物 中大量的矿物质及纤维素、 不饱和脂肪酸、 B族维生素、 抗氧化剂、 植物营养素 和其他活性成分， 其营养效用也不可忽视。 次粉中含有大量的蛋白质， 但蛋白 质的延展性及粘弹性较差， 若可通过对细分的蛋白改性后再加以应用， 不仅可 提高产品的蛋白质含量， 而且增加了全谷物粉的应用价值。 另， 全谷物食品由 于高膳食纤维、 低脂肪、 低饱和脂肪酸、 低胆固醇和低热量， 具有一定的保 健功能。 通过研究发现， 整粒小麦中所含的钙、 镁、 锌、 钾、 硒等矿物质和维 生素有促进人体生长发育的作用， 膳食纤维可以改善消化功能， 降低胆固醇、 血糖， 改善机体血脂代谢， 降低 Π型糖尿病的风险， 降低患心脏衰竭的风险， 而 不溶性纤维可促进肠道蠕动， 减少肥胖病。 对全谷物粉， 如何在口感与营养、 安全之间找到最佳平衡点， 同吋获得较高的经济效益和社会效益， 成为研究探 索的重点。
[0003] 目前的商用全谷物粉一般是在专用面粉中按一定比例将麸皮、 胚芽回添混合制 成， 少量采用全籽粒粉碎。 利用现有面粉厂改造直接生产全谷物粉或半全谷物 粉的工艺技术也正在研究当中。 现已公幵的关于全谷物粉的加工方法主要包括 ： 中国发明专利 CN 102438458 B公布了制备高分散性全谷物粉的方法， 采用 oc- 淀粉酶水解全谷物粉， 再通过蒸煮挤出机加热、 加压的方式灭酶， 挤压机出口 处的丸状物再经细磨后得到制品； 中国发明专利申请 200710138585.3公幵了一种 超微粉碎全麦粉的方法， 采用紫外线和高频微波的方式杀菌， 经超微粉碎后的 物料再经上述方式杀菌， 计量、 包装后得成品； 中国发明专利申请 20121032647 8.4公幵了一种麸皮稳定化的方法， 以小麦为原料， 经热蒸汽处理后由紫外微波 进行干燥得成品； 公幵号 CN101253954A以及 CN102150840A的发明专利所记载 的全麦粉的制备工艺中， 是在配粉前都对麸皮进行了挤压灭酶处理。 中国发明 专利申请 201410007683.3公布了一种利用蒸汽爆破技术生产全麦粉的方法， 该方 法以小麦籽粒直接进行加压、 加热操作， 泄压后的籽粒再进行粉碎得全麦粉。
[0004] 这些方法的缺点在于：
[0005] 1) 酶降解法的成本高， 发酵工艺条件复杂；
[0006] 2) 高温、 高压、 挤压引起蛋白质破坏， 面粉筋力下降， 淀粉部分糊化， 产品 的应用受限， 高温引起褐变反应， 造成麸星颜色加重， 引起全谷物粉色泽差； [0007] 3) 微波辐射干燥或杀菌属间歇操作， 不利于连续生产；
[0008] 4) 紫外辐照制备全麦粉， 对设备要求很高， 同吋可能产生不利于食用的有害 物质。
技术问题
[0009] 为了克服现有技术的上述缺点与不足， 本发明的目的在于提供一种脉冲电场协 同超微粉碎生产强化全谷物粉的方法， 加工过程采用非热处理技术， 降低对蛋 白、 淀粉的破坏， 得到的全谷物粉热稳定性高， 安全、 营养全面， 色泽亮， 适 口性好， 应用价值高； 工艺简单， 易操作。
问题的解决方案
技术解决方案
[0010] 本发明的目的通过以下技术方案实现：
[0011] 一种脉冲电场协同超微粉碎生产强化全谷物粉的方法， 包括以下步骤：
[0012] (1) 将谷物籽粒经清理、 调制后制粉， 得到麸皮、 次粉与面粉；
[0013] (2) 将麸皮、 次粉经超微粉碎后过筛， 待用；
[0014] (3) 将过筛后的麸皮、 次粉与水配成 20-30%的悬浊液， 不断搅拌以保持悬浊 液均匀；
[0015] (4) 向悬浊液中加入多糖胶体， 并调节 pH至 4.0-5.5; 所述多糖胶体添加量为 悬浊液质量的 0.2-0.5%。； [0016] (5) 将步骤 （4) 得到的悬浊液置于清洗后的高压脉冲处理装置的处理腔中进 行高压脉冲处理， 确保悬浊液的稳定流动；
[0017] (6) 将步骤 （5) 处理后的悬浊液离心， 分离出上清液； 得到的沉淀在 30-37。
C下干燥至含水量在 14%以下后过筛， 得到处理后的麸皮和次粉；
[0018] (7) 将步骤 （6) 得到的处理后的麸皮和次粉与步骤 （1) 得到的面粉混合均 匀， 得到全谷物粉。
[0019] 步骤 （4) 所述多糖胶体为阿拉伯胶、 魔芋胶、 卡拉胶、 黄原胶或果胶。
[0020] 步骤 （5) 所述高压脉冲处理的具体参数为： 脉冲频率为 500-1500 Hz， 脉冲宽 度为 20-40 s， 流速为 300-600 IJh， 电场强度为 10-50
kV/cm、 脉冲处理吋间为 70-550 s。
[0021] 步骤 （1) 所述的清理， 包括筛选、 去石、 磁选、 风选和打麦。
[0022] 步骤 （2) 所述过筛， 为过 60目筛。
[0023] 步骤 （6) 所述的过筛， 为过 80目筛。
[0024] 步骤 （6) 所述的离心， 具体为： 在 3000-5000 r/min下离心 5-15 min。
发明的有益效果
有益效果
[0025] 与现有技术相比， 本发明具有以下优点和有益效果：
[0026] ( 1) 本发明可以明显改善全谷物粉的粗糙口感， 延长全谷物粉的货架期和储 存稳定性， 在减少损伤淀粉含量的同吋提高全麦粉的热稳定性。
[0027] (2) 本发明的脉冲电场作用有效可促进氨基酸侧链的打幵， 便于多糖分子的 接入， 从而增加了全谷物粉中蛋白质筋力、 延展性和粘弹性， 从而提高其应用 范围， 改善全谷物产品的品质。 实验证明， 经本发明处理过的全谷物粉制成的 馒头， 其口感粗糙度降低， 粘弹性、 咀嚼性增加， 馒头的高径比增加； 而未经 处理的全谷物粉在相同条件下， 适口性与粘弹性较差， 高径比低； 制成的面包 ， 其空隙均匀， 口感好， 不易老化； 制成的面条， 其断条率明显降低， 面条韧 性大， 蒸煮损失率下降。 同吋， 脉冲电场可有效钝酶， 并能最大限度的保存食 品原有的风味、 色泽、 口感和营养价值。
[0028] (3) 本发明操作简单、 处理吋间短、 能源消耗低， 方法简便可行。 对附图的简要说明
附图说明
[0029] 图 1为本发明的实施例的制得的全麦粉与只进行超微粉碎的全麦粉的全麦粉的 理化指标对比。
[0030] 图 2为本发明的实施例的脉冲电场协同超微粉碎生产强化全谷物粉的方法的流 程图。
实施该发明的最佳实施例
本发明的最佳实施方式
[0031] 下面结合实施例， 对本发明作进一步地详细说明， 但本发明的实施方式不限于 此。
[0032] 实施例 1
[0033] 将小麦 （硬麦） 籽粒经上述磨粉后得麸皮、 次粉和面粉， 麸皮、 次粉经超微粉 碎， 过 60目筛后配成 20%的悬浊液， 使用搅拌机使悬浊液保持均匀。 将悬浊液添 力口 0.2%。的果胶， 调节 pH=4.0后置于清洗后的脉冲电场处理装置的处理腔中； 保 证被处理悬浊液的稳定流动， 设定脉冲电场参数为： 脉冲宽度为 40
s， 流速为 300 IJh， 脉冲频率为 1500 Hz， 电场强度为 50 kV/cm， 处理吋间为 70 μ8。 处理后的麸皮、 次粉悬浊液在 5000 r/min下离心 15 min， 去掉上清液， 沉淀 物在 30。C下干燥至水分含量 14%以下， 研磨过 80目筛， 在混粉机中与面粉中混 合均匀即得全麦粉。 该全麦粉的麸星含量为 15%， 粒径 D50 (μηι) 为 13.92， 面 筋指数 82， 破损淀粉含量为 8%。 其中， 只进行超微粉碎的全麦粉， 其麸星含量 为 28%， 粒径 D50为 36.88， 面筋指数 66， 破损淀粉含量为 24%; 对比数据见图 1
[0034] 本实施例的脉冲电场协同超微粉碎生产强化全谷物粉的方法的流程如图 2所示
[0035] 实施例 2
[0036] 将小麦 （中质麦） 籽粒经上述磨粉后得麸皮、 次粉和面粉， 麸皮、 次粉经超微 粉碎， 过 60目筛后配成 25%的悬浊液， 使用搅拌机使悬浊液保持均匀。 将悬浊液 添加 0.4%。的卡拉胶， 调节 ρΗ=4.5后置于清洗后的脉冲电场处理装置的处理腔中 ； 保证被处理悬浊液的稳定流动， 设定脉冲电场参数为： 脉冲宽度为 40 μ8， 流 速为 600 IJh， 脉冲频率为 1000 Hz吋， 电场强度为 30 kV/cm， 处理吋间为 500 。 处理后的麸皮、 次粉悬浊液在 3000 r/min下离心 10 min， 去掉上清液， 沉淀物 在 37。C下干燥至水分含量 14%以下， 研磨过 80目筛， 在混粉机中与面粉中混合 均匀即得全麦粉， 该全麦粉的麸星含量为 12%， 粒径 D50 (μηι) 为 15.04， 面筋 指数 74， 破损淀粉含量为 9%。 其中， 只进行超微粉碎的全麦粉， 其麸星含量为 2 5% , 粒径 D50为 30.12， 面筋指数 62， 破损淀粉含量为 21%; 对比数据见图 1。
[0037] 实施例 3
[0038] 将小麦 （软麦） 籽粒经上述磨粉后得麸皮、 次粉和面粉， 麸皮、 次粉经超微粉 碎， 过 60目筛后配成 30%的悬浊液， 使用搅拌机使悬浊液保持均匀。 将悬浊液添 力口 0.5%。的魔芋胶， 调节 ρΗ=5.5后置于清洗后的脉冲电场处理装置的处理腔中； 保证被处理悬浊液的稳定流动， 设定脉冲电场参数为： 脉冲宽度为 40 μ8， 流速 为 300 IJh， 脉冲频率为 500Hz日寸， 电场强度为 10 kV/cm， 处理吋间为 450 s。 处 理后的麸皮、 次粉悬浊液在 5000 r/min下离心 5 min， 去掉上清液， 沉淀物在 37。C 下干燥至水分含量 14%以下， 研磨过 80目筛， 在混粉机中与面粉中混合均匀即得 全麦粉， 该全麦粉的麸星含量为 12%， 粒径 D50为 28.32， 面筋指数 66， 破损淀粉 含量为 12%。 其中， 只进行超微粉碎的全麦粉， 其麸星含量为 24%， 粒径 D50为 3 6.88， 面筋指数 54， 破损淀粉含量为 29% ; 对比数据见图 1。
[0039] 上述实施例为本发明较佳的实施方式， 但本发明的实施方式并不受所述实施例 的限制， 如本发明的多糖胶体还可为阿拉伯胶、 黄原胶或其他多糖胶体； 谷物 可为燕麦、 小麦、 玉米、 大米、 大麦、 黑麦、 高粱、 黑小麦、 甜荞或苦荞等谷 物其他的任何未背离本发明的精神实质与原理下所作的改变、 修饰、 替代、 组 合、 简化， 均应为等效的置换方式， 都包含在本发明的保护范围之内。

Claims

权利要求书 一种脉冲电场协同超微粉碎生产强化全谷物粉的方法， 其特征在于， 包括以下步骤：
(1) 将谷物籽粒经清理、 调制后制粉， 得到麸皮、 次粉与面粉；
(2) 将麸皮、 次粉经超微粉碎后过筛， 待用；
(3) 将过筛后的麸皮、 次粉与水配成 20-30%的悬浊液， 不断搅拌 以保持悬浊液均匀；
(4) 向悬浊液中加入多糖胶体， 并调节 pH至 4.0-5.5; 所述多糖胶体 添加量为悬浊液质量的 0.2-0.5%。；
(5) 将步骤 （4) 得到的悬浊液置于清洗后的高压脉冲处理装置的处 理腔中进行高压脉冲处理， 确保悬浊液的稳定流动；
(6) 将步骤 （5) 处理后的悬浊液离心， 分离出上清液； 得到的沉淀 在 30-37。C下干燥至含水量在 14%以下后过筛， 得到处理后的麸皮和 次粉；
(7) 将步骤 （6) 得到的处理后的麸皮和次粉与步骤 （1) 得到的面 粉混合均匀， 得到全谷物粉。
根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （4) 所述多糖胶体为阿拉伯胶、 魔芋胶、 卡 拉胶、 黄原胶或果胶。
根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （5) 所述高压脉冲处理的具体参数为： 脉冲 频率为 500- 1500 Hz， 脉冲宽度为 20-40 s， 流速为 300-600 IJh， 电场 强度为 10-50 kV/cm、 脉冲处理吋间为 70-550 s。
根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （1) 所述的清理， 包括筛选、 去石、 磁选、 风选和打麦。
根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （2) 所述过筛， 为过 60目筛。 [权利要求 6] 根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （6) 所述的过筛， 为过 80目筛。
[权利要求 7] 根据权利要求 1所述的脉冲电场协同超微粉碎生产强化全谷物粉的方 法， 其特征在于， 步骤 （6) 所述的离心， 具体为： 在 3000-5000 mm。
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