CN104941716A - High-nutrient flour making method - Google Patents
High-nutrient flour making method Download PDFInfo
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- CN104941716A CN104941716A CN201510373791.7A CN201510373791A CN104941716A CN 104941716 A CN104941716 A CN 104941716A CN 201510373791 A CN201510373791 A CN 201510373791A CN 104941716 A CN104941716 A CN 104941716A
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000002245 particle Substances 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 9
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a high-nutrient flour making method. The high-nutrient flour making method includes the steps of initial screening, wheat threshing, screening, microwave sterilization, vacuum freezing drying, low-temperature superfine grinding and vacuum aseptic packaging. The high-nutrient flour making method has the advantages that the lower temperature is guaranteed in the overall processing process, and albuminous degeneration inactivation caused by the high temperature can be avoided; the processing process is pure physical treatment, nutrient substance losses are basically avoided, and no annexing agent exists; through superfine particles, the quality and the taste of flour are improved, and the absorptivity of the human body is improved.
Description
Technical field
The present invention relates to fluor producing process, particularly relate to a kind of high-nutrition flour preparation method.
Background technology
The main component of wheat is the compositions such as carbohydrate, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and nicotinic acid, also has a kind of composition of allantoin.In addition, in wheat embryo, food fiber and vitamin E is also rich in, arginine, amylase, sitosterol, lecithin and protease that heart is a small amount of.In daily production and processing wheat process, often wheat processing is become flour, for main component with wherein starch, carry out post-production and absorb.Along with the raising of people's living standard, require more and more higher to the reservation of the original composition of flour and absorbing, the wheat nutritional labeling of ecosystem is all partial in society and public opinion.And in existing production process, need repeatedly to carry out wheat wetting to wheat, screen and thresh wheat, wheat grain is in humidification and grinding, can along with the raising of humidity and temperature, destroy cytotrophy composition in wheat, thus be only left starch and Partial Protein, other nutriments are lost substantially completely.Therefore, after machining, maximum wheat ultimate constituents how is retained and nutriment is the problem needing solution badly.
Chinese patent CN103977852A discloses a kind of fluor producing process, comprise the wheat raw grain carried out successively to enter silo, wheat raw grain cleaning technology, flouring technology and flour and to weigh packing process, the toughness adopting secondary water to ensure into mill wheat wheat skin, ensure flour quality, but the method only with the addition of on traditional handicraft basis many once water conservancy project skill, the loss of wheat processing process Middle nutrition composition can not be stoped.Chinese patent CN104646087A discloses a kind of fluor producing process, comprise get the raw materials ready, clean wheat proportioning, wheat wetting, grinding, clear powder and join powder step, percussion grinder is used to replace tradition grinding in process, what less particle can be made to be polished is more abundant, improve flour extraction and the flour quality of flour, but percussion grinder can produce higher heat, the flour temperature of grinding out is more increased, the original nutritional labeling of wheat nearly all lost, and deactivation has also appearred in Partial Protein.
Summary of the invention
Nutrient loss is there is because temperature too high moisture is too high in order to solve in fluor producing process, the problem of albuminous degeneration inactivation, we have proposed a kind of high-nutrition flour preparation method, adopt the present invention can reach nutritional labeling retention rate high, the object that flour humidity is low.
The present invention is achieved by the following technical solutions:
For achieving the above object, the invention provides a kind of high-nutrition flour preparation method, step is as follows:
(1) primary dcreening operation: the wheat after examination carries out Preliminary screening, with efficient oscillating screen separation wheat and impurity, is separated stone with gravity grading stone remover, utilizes the proportion of wheat and stone shoulder to shoulder different, the compass screen surface that process has air-flow to pass through, wheat is separated with stone.Further reinforcement de-stone effect, notes in production process observing cleaning effect, and after requiring to reach cleaning, clean wheat is containing assorted standard, controls air quantity between 5-6, without damaged screen cloth.
(2) thresh wheat: use horizontal wheat scourer to remove crust the wheat after primary dcreening operation in step (1), re-packing by High Rotation Speed, destroy the dust in wheat ventral groove and wheat hair, simultaneously by the strike effect of wheat scourers clean out wheat hair on wheat and with the impurity such as the soil block of wheat shape approximation.
(3) screen: peeling wheat in step (2) is screened again, uses efficient oscillating screen initial gross separation, use heterochromatic particle in color selector separation wheat, use metal impurities in circular magnetic separator separation wheat.
(4) microwave sterilization: under the microwave intensity of 8kw/kg, temperature controls at 40 ~ 60 DEG C, and through the microwave treatment of 1 ~ 2 minute, microwave sterilization under the environment that temperature is lower, can play the effect of sterilizing, can not cause albuminous degeneration inactivation.
(5) vacuum freeze drying: the peeling wheat after first sterilizing system is ripe just freezes 1 ~ 2 hour under-2 ~ 4 DEG C of environment, be transferred to-40 DEG C afterwards, in the freeze drying box of 13.33Pa, close freeze drying box, pass into cold-producing medium rapidly, make wheat after freezing 1 ~ 2 hour, open vavuum pump, reduce pressure gradually, reach pressure 1.33Pa, when temperature is below-60 DEG C, ice starts to distil and forms ice crystal, reduces wheat water content.For ensureing the distillation of ice, opening 2kw heating system simultaneously, being heated by shelf, temperature, between-10 ~ 10 DEG C, constantly supplies the heat needed for ice distillation.It is broken that dried wheat just can carry out low-temperature submicron powder, otherwise the flour after excess moisture pulverizing is difficult to again dewater, and again dewaters to relate to and heat, can cause nutrient loss.
(6) low-temperature submicron powder is broken: cooled under liquid nitrogen by dried wheat, after reaching low temperature brittleness state, drops into rapidly in the pulverizer of 5 ~ 10 DEG C and pulverizes, until micro mist diameter reaches 10 ~ 100 microns.According to particuology principle, particle size and surface area can affect the assimilation effect of food, dissolve faster, absorb faster and effect is better, wheat cell granular size is 10 ~ 100 microns, when pulverizing wheat grain and being crushed to 10 ~ 100 microns, part clasmatosis, cell interior nutriment discharges completely, improve flour mouthfeel and absorption efficiency, thus ensure that vitamin and fiber etc. are complete and enter flour finished product, after being processed into food, it can be made longer in the enteron aisle time of staying, and absorptivity improves 5 ~ 10 times.
(7) sterile vacuum packaging: by vavuum pump, packaging bag is vacuumized, reach rated pressure post heat-seal sack.
Preferably, above-mentioned steps (2) is threshed wheat repetition 2 ~ 3 times, first time threshes wheat as tip-tap, by the strike effect of wheat scourers clean out wheat hair on wheat and with the impurity such as the soil block of wheat shape approximation, second time is threshed wheat as beating again, and its objective is the dust cleaned out in wheat ventral groove, injured kernel and most wheat hair and part wheat germ.
Preferably, wheat dust and weed-trifles impurity≤0.2% after above-mentioned steps (3) screening, gravel content≤0.015% wherein, different kind Cereals≤0.5%.
Preferably, after above-mentioned steps (5) vacuum freeze drying, wheat water content is 3-10%.
Compared with prior art, beneficial effect of the present invention is:
1, whole process ensures that temperature is lower, can not cause albuminous degeneration inactivation because of high temperature;
2, all process are pure physical treatment, and substantially nonnutritive material runs off, without any additive;
3, ultramicro powder improves flour quality and mouthfeel, improves human absorptivity.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention or change all fall into scope; And the method in following embodiment, if no special instructions, be the conventional method of this area.
Embodiment 1:
A kind of high-nutrition flour preparation method, step is as follows:
(1) primary dcreening operation: the wheat after examination carries out Preliminary screening, with efficient oscillating screen separation wheat and impurity, is separated stone with gravity grading stone remover.
(2) thresh wheat: use horizontal wheat scourer to remove crust the wheat after primary dcreening operation in step (1), repeat 2 times.
(3) screen: peeling wheat in step (2) is screened again, use efficient oscillating screen initial gross separation, use heterochromatic particle in color selector separation wheat, use metal impurities in circular magnetic separator separation wheat, wheat dust and weed-trifles impurity≤0.2% after separation, gravel content≤0.015% wherein, different kind Cereals≤0.5%.
(4) microwave sterilization: under the microwave intensity of 8kw/kg, temperature controlled at 40 DEG C, through the microwave treatment of 2 minutes.
(5) vacuum freeze drying: the peeling wheat after first sterilizing system is ripe just freezes 1 hour under-2 DEG C of environment, be transferred to-40 DEG C afterwards, in the freeze drying box of 13.33Pa, close freeze drying box, pass into cold-producing medium rapidly, make wheat after freezing 2 hours, open vavuum pump, reduce pressure gradually, reach pressure 1.33Pa, when temperature is below-60 DEG C, ice starts to distil and forms ice crystal, reduces wheat water content to≤10%.
(6) low-temperature submicron powder is broken: cooled under liquid nitrogen by dried wheat, after reaching low temperature brittleness state, drops into rapidly in the pulverizer of 5 DEG C and pulverizes, until micro mist diameter reach≤100 microns.
(7) sterile vacuum packaging: by vavuum pump, packaging bag is vacuumized, reach rated pressure post heat-seal sack.
After inspection, flour particle diameter is 88.3 ± 4.8 microns.
Embodiment 2:
A kind of high-nutrition flour preparation method, step is as follows:
(1) primary dcreening operation: the wheat after examination carries out Preliminary screening, with efficient oscillating screen separation wheat and impurity, is separated stone with gravity grading stone remover.
(2) thresh wheat: use horizontal wheat scourer to remove crust the wheat after primary dcreening operation in step (1), repeat 2 ~ 3 times.
(3) screen: peeling wheat in step (2) is screened again, use efficient oscillating screen initial gross separation, use heterochromatic particle in color selector separation wheat, use metal impurities in circular magnetic separator separation wheat, wheat dust and weed-trifles impurity≤0.2% after separation, gravel content≤0.015% wherein, different kind Cereals≤0.5%.
(4) microwave sterilization: under the microwave intensity of 8kw/kg, temperature controlled at 60 DEG C, through the microwave treatment of 1 minute.
(5) vacuum freeze drying: the peeling wheat after first sterilizing system is ripe just freezes 1 hour under 4 DEG C of environment, be transferred to-40 DEG C afterwards, in the freeze drying box of 13.33Pa, close freeze drying box, pass into cold-producing medium rapidly, make wheat after freezing 2 hours, open vavuum pump, reduce pressure gradually, reach pressure 1.33Pa, when temperature is below-60 DEG C, ice starts to distil and forms ice crystal, reduces wheat water content to≤10%.
(6) low-temperature submicron powder is broken: cooled under liquid nitrogen by dried wheat, after reaching low temperature brittleness state, drops into rapidly in the pulverizer of 5 DEG C and pulverizes, until micro mist diameter reach≤100 microns.
(7) sterile vacuum packaging: by vavuum pump, packaging bag is vacuumized, reach rated pressure post heat-seal sack.
After inspection, flour particle diameter is 53.3 ± 10.3 microns.
Embodiment 3:
A kind of high-nutrition flour preparation method, step is as follows:
(1) primary dcreening operation: the wheat after examination carries out Preliminary screening, with efficient oscillating screen separation wheat and impurity, is separated stone with gravity grading stone remover.
(2) thresh wheat: use horizontal wheat scourer to remove crust the wheat after primary dcreening operation in step (1), repeat 2 times.
(3) screen: peeling wheat in step (2) is screened again, use efficient oscillating screen initial gross separation, use heterochromatic particle in color selector separation wheat, use metal impurities in circular magnetic separator separation wheat, wheat dust and weed-trifles impurity≤0.2% after separation, gravel content≤0.015% wherein, different kind Cereals≤0.5%.
(4) microwave sterilization: under the microwave intensity of 8kw/kg, temperature controlled at 50 DEG C, through the microwave treatment of 1.5 minutes.
(5) vacuum freeze drying: the peeling wheat after first sterilizing system is ripe just freezes 2 hours under 0 DEG C of environment, be transferred to-40 DEG C afterwards, in the freeze drying box of 13.33Pa, close freeze drying box, pass into cold-producing medium rapidly, make wheat after freezing 2 hours, open vavuum pump, reduce pressure gradually, reach pressure 1.33Pa, when temperature is below-60 DEG C, ice starts to distil and forms ice crystal, reduces wheat water content to≤10%.
(6) low-temperature submicron powder is broken: cooled under liquid nitrogen by dried wheat, after reaching low temperature brittleness state, drops into rapidly in the pulverizer of 5 DEG C and pulverizes, until micro mist diameter reach≤100 microns.
(7) sterile vacuum packaging: by vavuum pump, packaging bag is vacuumized, reach rated pressure post heat-seal sack.
After inspection, flour particle diameter is 71.1 ± 8.2 microns.
Claims (4)
1. a high-nutrition flour preparation method, is characterized in that, step is as follows:
(1) primary dcreening operation: the wheat after examination carries out Preliminary screening, with efficient oscillating screen separation wheat and impurity, is separated stone with gravity grading stone remover;
(2) thresh wheat: use horizontal wheat scourer to remove crust the wheat after primary dcreening operation in step (1);
(3) screen: peeling wheat in step (2) is screened again, uses efficient oscillating screen initial gross separation, use heterochromatic particle in color selector separation wheat, use metal impurities in circular magnetic separator separation wheat;
(4) microwave sterilization: under the microwave intensity of 8kw/kg, temperature controlled at 40 ~ 60 DEG C, through the microwave treatment of 1 ~ 2 minute;
(5) vacuum freeze drying: the peeling wheat after first sterilizing system is ripe just freezes 1 ~ 2 hour under-2 ~ 4 DEG C of environment, be transferred to-40 DEG C afterwards, in the freeze drying box of 13.33Pa, close freeze drying box, pass into cold-producing medium rapidly, make wheat after freezing 1 ~ 2 hour, open vavuum pump, reduce pressure gradually, reach pressure 1.33Pa, when temperature is below-60 DEG C, ice starts to distil and forms ice crystal, reduces wheat water content;
(6) low-temperature submicron powder is broken: cooled under liquid nitrogen by dried wheat, after reaching low temperature brittleness state, drops into rapidly in the pulverizer of 5 ~ 10 DEG C and pulverizes, until micro mist diameter reaches 10 ~ 100 microns;
(7) sterile vacuum packaging: by vavuum pump, packaging bag is vacuumized, reach rated pressure post heat-seal sack.
2. a kind of high-nutrition flour preparation method as claimed in claim 1, is characterized in that, described step (2) is threshed wheat repetition 2 ~ 3 times.
3. a kind of high-nutrition flour preparation method as claimed in claim 1, is characterized in that, wheat dust and weed-trifles impurity≤0.2% after described step (3) screening, gravel content≤0.015% wherein, different kind Cereals≤0.5%.
4. a kind of high-nutrition flour preparation method as claimed in claim 1, is characterized in that, after described step (5) vacuum freeze drying, wheat water content is 3 ~ 10%.
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| CN105832841A (en) * | 2016-05-25 | 2016-08-10 | 山东锐基生物科技有限公司 | Poultry medicine taking chitosan as carrier and preparation method of poultry medicine |
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| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
| CN109158142A (en) * | 2015-12-11 | 2019-01-08 | 天津中天精科科技有限公司 | A method of for the high polished rice rate processing of buckwheat |
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| CN109174258B (en) * | 2015-12-11 | 2021-04-30 | 天津中天精科科技有限公司 | High polished buckwheat rate processing method |
| CN109174258A (en) * | 2015-12-11 | 2019-01-11 | 天津中天精科科技有限公司 | The high polished rice rate processing method of buckwheat |
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| CN105396641A (en) * | 2015-12-14 | 2016-03-16 | 宁夏钰丰科技有限公司 | Post-processing technology for buckwheat |
| CN105435878A (en) * | 2015-12-14 | 2016-03-30 | 义乌市锦钰信息科技有限公司 | Buckwheat processing and separating process |
| CN105583020A (en) * | 2016-01-04 | 2016-05-18 | 宁夏钰丰科技有限公司 | Finishing process for groats of buckwheat |
| CN105832841A (en) * | 2016-05-25 | 2016-08-10 | 山东锐基生物科技有限公司 | Poultry medicine taking chitosan as carrier and preparation method of poultry medicine |
| CN110072416A (en) * | 2016-12-15 | 2019-07-30 | 皇家飞利浦有限公司 | Monitoring device and the food-handling equipment for using the monitoring device |
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| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN107348316A (en) * | 2017-07-25 | 2017-11-17 | 宋若翰 | The system of processing and mode of a kind of food material |
| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
| CN109569772A (en) * | 2019-01-04 | 2019-04-05 | 高广雨 | A kind of peeling processing method of full nutrition wheat flour |
| CN114377785A (en) * | 2021-12-30 | 2022-04-22 | 徐州优盛农业科技发展有限公司 | Environment-friendly wheat shredding device based on pretreatment |
| CN114377785B (en) * | 2021-12-30 | 2022-11-08 | 徐州优盛农业科技发展有限公司 | Environment-friendly wheat shredding device based on pretreatment |
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