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Production method of anti-reflection cold fresh food special powder

A production method and special flour technology, which is applied in the field of wheat flour production, can solve the problems of uneven protein content, starch strength, cold fresh food color change, and high lipid content, so as to control the color and internal quality, and reduce the degree of color change Effect

Active Publication Date: 2017-02-22
HENAN UNIVERSITY OF TECHNOLOGY
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AI Technical Summary

Problems solved by technology

At present, the flour on the market generally has the characteristics of high protein content, uneven starch strength, high lipid content, etc., coupled with some unreasonable operations in the production process and the application of additives, resulting in the phenomenon of color reversion of cold and fresh food. serious

Method used

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Embodiment Construction

[0012] The production method of the anti-reflection cold fresh food special powder of the present invention, it comprises the following steps:

[0013] In the first step, four kinds of wheats are selected: Zhengmai 7698, Aikang 58, Space 6, and Huapei 8. According to the evaluation value equation 75X+(100-X)=60×100, the weight ratio of the four kinds of wheat is obtained as Zheng Mai 7698: Aikang 58: Space No. 6: Huapei No. 8=3:2:1:1;

[0014] In the second step, the mixed wheat used in the first step is cleaned of impurities according to the process of sieving, stone removal, selection, threshing, and then sieving. The stone removal machine can be a specific gravity classification stone removal machine;

[0015] The third step is to add 5% water to the cleaned wheat, and moisten the wheat for 24 hours at a temperature of 25°C, so that the moisture content in the wheat before grinding reaches 15%;

[0016] In the fourth step, after the processed wheat is graded and milled, th...

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Abstract

The invention discloses a production method for color-reversion-resisting chilled fresh food tailored flour. The production method includes the steps that Zhengmai 7698, Aikang 58,Taikong 6 and Huapei 8 are selected and matched in proportion; sieving, stone removal, winnowing, threshing and secondary sieving are carried out on the mixed wheat to clear out impurities; water is added to the wheat, and then the water content of the wheat reaches 15%; ranking flour is manufactured according to a conventional method and separated to obtain bran pieces, wheat dross, wheat cores and semolina; through grinding, flour flow with the ash content of 0.5-0.8, the whiteness larger than or equal to 80%, the protein of 11-12% and the broken starch of 9-12% is selected out; screening, insect killing and metering are carried out on the flour flow, and the flour flow is conveyed to a screen mesh bulk stock bin to be mixed and then conveyed to a packaging bin to be packaged. The production method has the advantages that the suitable wheat varieties are selected, endosperm, which is prone to color reversion and close to cortexes and the aleurone layers, in wheat grains is separated out, the color reversion degree of the flour is reduced to the maximum extent, the color, luster and interior quality of the flour are effectively controlled, and the production method is more suitable for producing and processing chilled fresh food.

Description

technical field [0001] The invention relates to the production of wheat flour, in particular to a production method of a special powder for cold and fresh foods resistant to fading. Background technique [0002] With the continuous acceleration of the current pace of life, cold and fresh food is more and more popular with people because of its convenience and speed, but cold and fresh food can only be accepted and loved by people when it has a good color, fragrance and taste, and the beautiful and appetizing color It is the first condition that motivates people to buy. However, due to the loss of water in the process of preservation, cold fresh food will cause the color of the food to darken. This phenomenon is called the color fading phenomenon in the industry. The main reasons for the color change of chilled food are wheat quality, flour quality, enzyme reaction, hydroxylamine reaction, food additives, production conditions and other reasons. At present, the flour on the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B02B5/02
Inventor 林江涛王伟卞科温纪平马石强
Owner HENAN UNIVERSITY OF TECHNOLOGY
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