A new process of wheat conditioning and temperature control

Abstract

The invention provides a novel process for quality adjusting and temperature controlling of wheat. The novel process for the quality adjusting and the temperature controlling of the wheat is characterized by comprising the following steps that: (1) moisture of wheat is enlarged to enable moisture among all grains of the wheat to be distributed evenly; (2) the wheat enters a quality adjusting and wheat moistening bin through the step (1) to adjusting the moisture, cortexes absorb water and swell first, and later on aleurone layers and endosperm absorb water and swell; (3) bin temperature control and temperature control are carried out on the step (2); (4) the grains of the wheat are taken out of the bin after 16-35 hours. The novel process for the quality adjusting and the temperature controlling of the wheat has the advantages that moisture is increased for the wheat, the moisture of the wheat is made to be distributed evenly, in the moisture adjusting process, the cortexes absorb water and swell first, the aleurone layers and the endosperm absorb water and swell later on, and toughness is increased. A bin temperature and water temperature synergistic interaction quality adjusting method is adopted, zinc plated pipelines with the diameter of 60 mm are laid in the walls of the peripheries of a raw wheat bin and a wheat moistening bin to achieve temperature control in the bins, the whiteness of flour is improved, grey contents of the flour is lowered, the flour output rate is increased, quality of the flour is guaranteed, low carbon and environment protection are achieved, and the novel process for the quality adjusting and the temperature controlling of the wheat has wide promotion values in north flourmills.

Description

technical field [0001] The invention relates to the processing field of wheat conditioning, in particular to a new process for temperature control of wheat conditioning. Background technique [0002] Wheat conditioning treatment is what we usually call wheat moisture adjustment, and it is a very important process in the milling process. There are three factors affecting the moisture regulation of wheat: wheat factor, time factor and temperature factor. Among these three factors, the temperature factor is more difficult to control and is often ignored by many mills. [0003] At present, most of the flour mills in my country do not use wheat conditioning, that is, moisture regulation and temperature control technology, but use the normal temperature method that changes naturally with the climate. Due to the warmer and humid climate in the southern region, the tempering and tempering of wheat can basically be moistened, and it is less affected by climate conditions. The nort...

AI Technical Summary

Problems solved by technology

Because it is difficult for water to penetrate into the wheat, it is difficult to separate the wheat endosperm from the bran, and the bran is not strong enough, so it is brittle during grinding, the number of small bran stars in the finished flour increases, and the flour pink is not good.

Even if the moistening time is extended to 40 hours, the desired effect cannot be achieved

Moreover, due to the excessive extension of the tempering time, the turnover of the tempering warehouse is insufficient, which delays normal production