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Preparation method of whole wheat flour

A technology for whole wheat flour and wheat, applied in the field of food processing, can solve the problems such as the exocarp is not easily pulverized into fine powder, reduce the nutritional value of wheat, and be detrimental to physical health, and achieves the removal of pesticide residues and heavy metals and other harmful substances. The effect of oxidation

Inactive Publication Date: 2014-12-17
张付伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional wheat flour processing method removes the bran and germ in the wheat during processing, thus greatly reducing the nutritional value of wheat
In addition, the exocarp of wheat is not removed during the processing of existing whole wheat flour. The exocarp of wheat is not easily crushed into fine powder and cannot be digested after eating, and there are residual pesticides on the exocarp of wheat. Eating whole wheat flour containing exocarp is not conducive to health. healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A. Take the wheat and remove impurities, wash and moisten the wheat, remove 1.5% of the wheat exocarp with a peeling machine, and obtain clean wheat kernels; then use a peeling machine to peel the clean wheat kernels to the wheat aleurone layer, and then grind them with a mill crushing, separating the germ which accounts for about 1% of the whole grain wheat and the bran which accounts for about 10% of the whole grain wheat, and obtains the crushed endosperm for later use;

[0023] B. Spread the wheat germ and bran separated in step A, with a thickness of 8cm, heat and dry with microwaves, the frequency of microwaves is 2450mhz, the temperature of heating and drying is 120°C, the heating time is 5min, and the microwave power is 10KW, measure the moisture in the bran and germ to 8%, take it out, cool it down to room temperature, and make it into a dry material for later use;

[0024] C. Fully mix the dried material prepared in step B with the pulverized endosperm prepare...

Embodiment 2

[0026] (1), take the wheat through cleaning and removing impurities, wash the wheat to moisten the wheat, remove the exocarp accounting for 1% of the wheat by peeling, and make clean wheat kernels, then use the peeling machine to peel the clean wheat kernels to the wheat aleurone layer, and then use Grinding and pulverizing with a flour mill, separating the wheat germ accounting for 1.5% of wheat and the bran accounting for 9% of wheat, and obtaining the endosperm pulverized material for later use;

[0027] (2), spread the bran and germ separated in step (1), with a thickness of 58cm, heat and dry with hot air, the temperature of hot air drying is 100°C, the drying time is 7min at a wind speed of 0.5m / s, and the bran is measured Take out the water in the skin and germ to 9%, and the temperature is lowered to room temperature, and made into dry material for later use;

[0028] (3) Fully mix the dry material prepared in step (2) with the pulverized endosperm prepared in step (1)...

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Abstract

The invention discloses a preparation method of whole wheat flour. The preparation method comprises the following steps: cleaning wheat to remove impurities, washing by water to moisten wheat, removing epicarp to obtain clean wheat berry containing wheat bran and germ, skinning the obtained clean wheat berry, crushing, separating out the wheat bran and the germ to obtain crushed endosperm, carrying out baking heating and drying on the separated wheat bran and germ to prepare a dry material, mixing the prepared dry material with the prepared crushed endosperm, carrying out low temperature grinding, and screening by a 70-200 mesh screen cloth to obtain the flour. The preparation method of the whole wheat four maintains all nutrition components of wheat, removes pesticide residual, heavy metals and other harmful substances on the skins of the wheat, improves the quality of the flour, ensures the eating safety of the flour, increases the wheat fragrance, improves the eating mouthfeel, and is incomparable to previous flour production methods.

Description

technical field [0001] The invention discloses a preparation method of whole wheat flour, which belongs to the technical field of grain processing, and specifically relates to the preparation method of wheat flour. Background technique [0002] Wheat is one of the main food crops in our country, and it is planted in a large area north of the Yangtze River. Wheat contains a lot of nutrients such as flour, cellulose, vitamins, minerals, essential amino acids and trace elements. Eating whole wheat flour is very beneficial to physical and mental health, such as promoting gastrointestinal motility and reducing constipation; vitamin B in bran can improve immunity. Depressive effect, etc., but these beneficial cellulose, vitamins, minerals, amino acids and trace elements are contained in the bran and germ accounting for about 15% of wheat, and the bran and germ are not easy to be processed to fine powder in traditional wheat flour processing. It is rough to eat, tastes bad, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/16A21D13/08A21D13/02A23L7/10
CPCA23L7/115A23L7/198A23V2002/00
Inventor 张付伟
Owner 张付伟
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