63results about How to "Not easy to brown" patented technology

The invention discloses a production method of flour special for low-bacterial raw and wet flour products, and belongs to the field of flour processing. The production method comprises the following steps that wheat is cleaned and wetted in reverse osmosis water or slightly-acidic electrolytic water with pH being 5.8-6.2 and effective chlorine concentration being 40-70ppm in a steam or mixing wheat wetting mode, decrustation and wheat scouring are conducted after wheat wetting, wheat cortex removing and grinding are performed, a tube cell with low polyphenol oxidase activity is selected for flour taking, and the flour is mixed to obtain the flour special for the low-bacterial raw and wet flour products. The preparation technology is simple and mild. The total number of bacterial colony ofobtained flour is less than or equal to 6.0*10<3>CFU / g, the total number of mold and yeast is less than or equal to 7.0*10<2>CFU / g, the total number of heat-resistant spores is less than or equal to 70CFU / g, enzyme activity is less than or equal to 360U / g.min, and the damaged starch content is 20-29UCD. The obtained flour special for the low-bacterial raw and wet flour products by the productionmethod is low in microbial content, is not liable to brown, and is not prone to water returning. The processing quality is stable, the flour is suitable for production and processing of the raw and wet flour products, and the application prospect is wide.