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Method for preparing full-grain flour

A technology of whole grain flour and preparation method, which is applied in food preparation, food science, application, etc., and can solve problems such as low-efficiency application

Inactive Publication Date: 2013-05-22
苏州科谷米业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It can be said that this is an inefficient application

Method used

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  • Method for preparing full-grain flour

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Embodiment Construction

[0019] A method for preparing whole grain flour, the steps are as follows:

[0020] (1) Pretreatment of raw grains: Poaceae chooses the caryopsis with glume removed; buckwheat chooses the seeds of the achene with the shell removed; beans use the seeds treated by the grain polishing machine; Seed kernels; the raw grains used are produced in the same year and meet the first-class quality indicators of the national standard, with normal grain color and luster; uniform grain size; full grain shape; fresh grain taste;

[0021] ①Cleaning and removing impurities of raw grains, including winnowing, screening, density sorting, magnetic separation; winnowing—suction winnowing device; select the wind speed at the suction port according to the suspension speed of the selected raw grains to ensure that the grains are not sucked away Under the front embankment, absorb light impurities to the maximum extent; Screening——TQLZ type vibrating screen or TQCM type plane vibrating rotary screen, ro...

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Abstract

The invention discloses a method for preparing full-grain flour. The method comprises three parts of raw grain pretreating, flour producing and processing. Compared with fine grain, the full-grain flour has the following obvious advantages in nutritional effect that nutrient and physiologically active ingredients which are rich in original grain are maintained; the glycemic index (GI value) of the full-grain flour is far lower than that of the fine grain; mineral elements such as potassium, calcium, sodium, magnesium, zinc and the like which are contained in the full-grain flour are greatly more than those of the fine grain; the full-grain flour has significant effects on maintaining body fluid alkalescence and preventing and treating hyperglycemia, hyperlipidemia, blood hyperviscosity, hematic acid, hypertension and the like; and the digestibility of the full-grain flour is higher than that of granular fine grain. The method for preparing the full-grain flour is implemented, so that various selection requirements of patients on treating diabetes can be satisfied.

Description

technical field [0001] The invention relates to a method for preparing edible powder, in particular to a method for preparing whole grain powder. Background technique [0002] The latest report of the Chinese Center for Disease Control shows that there are nearly 160 million people with high blood pressure and dyslipidemia in my country. There are more than 92 million people with diabetes in my country, and 150 million people are pre-diabetic—people with high blood sugar. Although they have not yet developed diabetes, they are at great risk of developing diabetes. And the incidence rate is developing towards younger age. Diabetics and people with high blood sugar are often accompanied by symptoms of high blood pressure, high blood lipids, and high blood viscosity. Diabetes has become the third killer of human beings after cancer and cardiovascular disease. [0003] Whole grain flour is a fine powder with good rehydration properties, which improves and improves the cooking...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L1/20A23L1/36A23L7/10A23L11/00A23L25/00A23L33/00
Inventor 徐晓军金增辉
Owner 苏州科谷米业有限公司
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