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A stepwise moistening process

A technology of secondary tempering and tempering, applied in the field of flour processing, to achieve the effects of low broken rate, shortened process time, and reduced ash content

Active Publication Date: 2018-10-02
宁夏鑫德粮油工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Contents of the invention
[0011] The technical problem solved by the present invention is to overcome the defects of the existing conditioning and tempering process, and provide a food that has no seed respiration consumption, is not easy to infect miscellaneous bacteria, has low bran breakage rate, high flour extraction rate, short tempering time, and Stepwise tempering process with strong safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A cascade tempering process includes the following steps:

[0043] 1) Clean up the wheat grains to remove impurities in the wheat grains;

[0044] 2) The decontaminated wheat grains are soaked, cleaned, rinsed and drained in an ultrasonic cleaning machine filled with 0.3% sodium bicarbonate solution, and the wheat grains are moistened for 4 minutes to increase the moisture content of the wheat grains by 0.6%;

[0045] 3) The wheat grains after one-time moistening are first frozen at -15°C for 30 minutes, and the thickness of the material layer is controlled to 4cm, and then immediately microwaved at a temperature of 90°C for 4 minutes;

[0046] 4) Add an aqueous solution containing 0.3% by mass of antioxidants and 0.2% of lyophilized wheat powder to the wheat grains treated in step 3) for conditioning, impregnation, and secondary moisturizing for 5 hours; make the water content of the wheat grains Continue to increase by 1.1%;

[0047] 5) The wheat grains after re-tempering are ...

Embodiment 2

[0057] A cascade tempering process includes the following steps:

[0058] 1) Clean up wheat grains to remove impurities in wheat grains;

[0059] 2) The decontaminated wheat grains are soaked, cleaned, rinsed, and drained in an ultrasonic cleaning machine filled with 0.2% sodium bicarbonate solution, and the wheat grains are moistened for 2 minutes to increase the moisture content of the wheat grains by 0.4%;

[0060] 3) The wheat grains after one-time moistening are first frozen at -12°C for 20 minutes, and the thickness of the material layer is controlled to 3cm, and then immediately microwaved at a temperature of 80°C for 3 minutes;

[0061] 4) Add an aqueous solution containing 0.2% by mass of antioxidants and 0.1% of lyophilized wheat powder to the wheat grains treated in step 3) for conditioning, impregnation, and secondary moisturizing for 4 hours; make the water content of the wheat grains Continue to increase by 1%;

[0062] 5) The wheat grains after re-tempering are first fro...

Embodiment 3

[0072] A cascade tempering process includes the following steps:

[0073] 1) Clean up wheat grains to remove impurities in wheat grains;

[0074] 2) The decontaminated wheat grains are soaked, cleaned, rinsed, and drained in an ultrasonic cleaning machine filled with 0.4% sodium bicarbonate solution, and the wheat grains are moistened for 5 minutes to increase the moisture content of the wheat grains by 0.8%;

[0075] 3) The wheat grains after one-time tempering are first frozen at -18°C for 40 minutes, and the thickness of the material layer is controlled to 5cm, and then immediately microwaved at a temperature of 100°C for 5 minutes;

[0076] 4) Add an aqueous solution containing 0.4% antioxidant and 0.3% wheat freeze-dried powder to the wheat grains treated by microwave in step 3) for conditioning, impregnation, and secondary moistening for 6 hours; make the water content of the wheat grains Continue to increase by 1.2%;

[0077] 5) The wheat grains after the second tempering are fi...

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PUM

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Abstract

The invention discloses a stepwise moistening process, which belongs to the technical field of wheat flour processing. Ultrasonic wave, microwave, freezing and functional wheatenizing solution are combined to carry out stepwise moistening of wheat grains three times, which improves the bond between bran and wheat germ. Separation increases the degree of evacuation and penetration between the structure of wheat grain epidermis, seed coat, germ, endosperm and macromolecular nutrients, accelerates the water penetration speed, shortens the total process time of moistening wheat to 6-12h, and flour is powdered The rate is 78.5‑79.5%, which improves the anti-oxidation and nutritional value of flour, improves the appearance quality, physical and chemical quality and food safety of wheat flour, reduces the consumption of subsequent milling and other processes, reduces production costs, and provides benefits for wheat tempering Craft explores a new path.

Description

Technical field [0001] The invention relates to flour processing, in particular to a cascaded wheatening process. Background technique [0002] The flour extraction rate of wheat is an important economic indicator for flour mills. Under the premise of ensuring the quality of flour, the higher the flour extraction rate, the lower the production cost and the better the efficiency of the flour mill. Therefore, under the premise of stabilizing the quality of flour, it is the goal of flour processing to maximize the flour extraction rate. [0003] Before the wheat is milled, in order to improve the flour milling effect of the wheat, it needs to be tempered in advance. The conditioning of wheat is to water and temper the wheat. The water and the time of the wheat are used to re-adjust the moisture of the wheat, which can improve the physical and processing characteristics of the wheat and obtain better technological effects. At present, wheat conditioning methods include room temperat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B02B1/04B02B1/08B02B1/02
CPCB02B1/02B02B1/04B02B1/08
Inventor 白金山丁建龙白烨魏亚峰谭丽红
Owner 宁夏鑫德粮油工贸有限公司
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