Wheat quality improving modifier and application thereof

Abstract

The invention relates to a wheat quality improving modifier and application thereof. The wheat quality improving modifier is prepared from, by weight, 1.0%-12% of phosphate, 0.05%-5% of VC and the balance water, wherein VC is ascorbic acid and analogues or derivatives thereof or ascorbic acid and analogues thereof or salts of the analogues. The quality improving modifier is also in the form of solid powder. The invention further comprises application of the wheat quality improving modifier in wheat wetting, wheat flour milling, increasing of the flour extraction rate in the wheat flour milling process, reduction of bran scraps generated in the wheat flour milling process and / or inhibition of microorganism growth and reproduction in the wheat flour milling process. According to the wheat quality improving modifier and application thereof, the wheat processing performance can be well improved, then the processing precision of wheat flour is improved, the quality of the wheat flour is improved, the flour extraction rate is increased, and then flour milling power consumption and cost are reduced; meanwhile, the microorganism content of the wheat can be effectively decreased, and the flour safety is improved.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and relates to an improver for wheat conditioning and its application in wheat flour milling. Background technique [0002] In order to better improve the flour milling characteristics of wheat, it is necessary to carry out proper watering and moisturizing treatment before the wheat is milled, also called tempering. When the raw grain, cleaning, and milling processes are determined, the wheat tempering effect directly affects the quality and precision of milling, and is a very important link in the wheat processing process. [0003] In my country's current wheat flour processing technology, the wheat is usually tempered by adding tap water at room temperature. This single tempering method has the disadvantages of long tempering time, low processing precision, low flour extraction rate, and easy breeding of microorganisms. [0004] Many studies and improvements have been made on wheat c...

AI Technical Summary

Problems solved by technology

However, because this method will increase the cost of wheat processing and cause some adverse effects on the quality of wheat flour, it is not widely used; steam conditioning is the method of heating wheat with steam

This method can reduce the ash content of wheat, but due to the high temperature of steam conditioning, the activity of lipoxygenase will be reduced, thereby deepening the color of wheat flour; This method can significantly shorten the tempering time, but it will increase the difficulty of separating the bran and endosperm, resulting in a high content of bran stars in wheat flour, so it has not been widely used so far; chlorine water The wheat moistening method uses the bactericidal, bleaching, and oxidizing properties of hypochlorous acid (HClO) in chlorine water to kill germs and insect eggs in the conditioning process, while improving the color of wheat flour, and the H in chlorine water 2 O, Cl 2 , HCl, H + , Cl - , ClO - , OH - Such molecules and ions will increase the osmotic pressure of water infiltration into wheat grains, speed up the speed of water entering wheat grains, and shorten the time of wheat tempering. However, chlorine water has toxicity problems, so it has not been well promoted and applied.

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