Technology and device for producing high-precision whole wheat flour

Abstract

The invention belongs to the technical field of wheat processing, and particularly relates to a technology for producing high-precision whole wheat flour. The technology is composed of a whole wheat cleaning workshop technology and a wheat flour manufacturing workshop technology. According to the whole wheat cleaning workshop technology, 60 percent to 70 percent of pericarp is removed, the wheat flour manufacturing workshop technology comprises five to eight shelling processes, each shelling process comprises smashing and bolting processes, a high-speed extrusion cutting machine is adopted in one to three shelling processes of the wheat flour manufacturing workshop technology, the minimum clearance between rotor pins and positioning pins of the high-speed extrusion cutting machine is 0.5 mm to 1 mm, and in the operation process, the linear speed of the rotor pins on the outermost ring of the high-speed extrusion cutting machine is 95 m / s to 120 m / s. According to the technology, the obtained high-precision whole wheat flour has the obvious advantages that the precision is high, the sand containing amount is low, the bacterial colony content is reduced by more than 50 percent, the flour taste and the taste are improved, and the food making performance is improved.

Description

technical field [0001] The invention belongs to the technical field of wheat processing, and in particular relates to a high-precision whole wheat flour production process and device. Background technique [0002] Use equipment such as grinding, impacting, sifting, and powder cleaning to separate the cleaned endosperm from wheat husks and germs, and grind the endosperm into powder form for direct packaging or powder mixing to make various grades The whole process of finished flour and by-products and uses is called wheat flour milling process. Among them, the process flow of the whole grain wheat cleaning workshop (referred to as the wheat room) is called the wheat room process; the process flow of the flour milling workshop is called the powder room process. At present, there are two types of flour sold in the domestic and foreign markets: ordinary flour (here is the general designation of flour for human consumption except whole wheat flour) and whole wheat flour. The wh...

AI Technical Summary

Problems solved by technology

According to authoritative data, "the average content of wheat husk in wheat grain is 14%", "the cellulose content of pericarp in wheat husk is as high as 38%, the content of hemicellulose is 34.5%, and the protein content is only 7.5%; the cellulose content of seed coat is 11% %, the hemicellulose content is 50%, and the protein content is 15.5%; the cellulose content of the aleurone layer is only 3.5%, the hemicellulose content is 38.5%, and the protein content is as high as 24.5%. It is indigestible and affects the pink color and baking properties. It is the first part to be removed in the flour milling process." "The texture and taste of bran are very poor, and few people can accept it (only 10% of the United States has a high proportion of whole wheat flour output. %)", "All the sediment, dust and residual pesticides on the wheat grains are attached to the peel", according to the comprehensive analysis of the above data, eating foods rich in cellulose is beneficial to human health, but if all the wheat peels It is undoubtedly the biggest and even fatal shortcoming of whole wheat flour when it is all crushed into flour and mixed into flour, which leads to the poor taste and taste of whole wheat flour food to the extent that few people can accept it so far.

And there is no technology that can remove part of the wheat husk, which is a major shortcoming of the existing whole wheat flour production process

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