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Processing method of refined modified coarse flour

A processing method and technology of miscellaneous grain powder, which are applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems affecting the performance and internal quality of flour, so as to improve storage stability and food quality , Improve the effect of digestion and absorption rate

Inactive Publication Date: 2017-07-07
安徽省凤宝粮油食品(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ash content will affect the use performance and intrinsic quality of flour

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A processing method for refining modified miscellaneous grain flour is characterized in that it is composed of the following steps:

[0011] Clean the sorghum, dry it, and coarsely crush it to 20 meshes; add 2 times the amount of water to the pretreated sorghum coarse powder, and after the water balance, put it into a twin-screw extruder for extrusion and puffing, and cool after puffing , dry to obtain modified miscellaneous grain flour; mix modified high grain flour and sweet potato flour in equal proportions, crush through a 120 mesh sieve, and then mix with high-gluten wheat flour in a ratio of 1:3 to obtain modified miscellaneous grain flour; modify miscellaneous grain flour The flour is diluted with 50% ethanol solution, stirred evenly at high speed, filtered out by high-pressure filtration; dried by spray drying method, and the obtained flour is sieved and stored dry.

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PUM

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Abstract

The invention relates to a processing method of refined modified coarse flour. The processing method of the refined modified coarse flour is characterized by comprising the following steps: performing pretreatment on coarse cereals, carrying out modification, carrying out pre-mixing, carrying out homogenization, and carrying out drying. The processing method of the refined modified coarse flour disclosed by the invention adopts a puffing technology so as to make the organization structures of the coarse cereals loose and soft; moreover, the Maillard reaction produced during the puffing process increases color, aroma and flavor of the food. Being matched with wheat flour, the nutrient richness of the staple foods is improved; and the staple foods therefore become easy to digest and absorb.

Description

technical field [0001] The invention relates to the field of food raw material processing, and mainly relates to a processing method for refining and modifying miscellaneous grain flour. Background technique [0002] Flour ash content is one of the important indicators to identify the quality of flour. The determination of flour ash is of great significance to guide flour processing and distinguish flour quality. The higher the precision of flour processing, the lower the ash content of flour. Ash content will affect the performance and intrinsic quality of flour. Studies have shown that bran stars can make noodles lose their luster, and can easily interact with polyphenolases to oxidize tyrosine and polyphenols in them into melanin substances. The viscosity characteristic of wheat flour refers to the gelatinization viscosity spectrum of starch slurry formed by the viscosity change of a certain amount of wheat flour mixed with water due to heating, high temperature and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/17A23L19/10A23L33/10A23L3/015A23L3/349
CPCA23L3/0155A23L3/349A23V2002/00A23V2200/30A23V2200/14A23V2250/082
Inventor 潘永峰贾树琴贺世民潘苗苗
Owner 安徽省凤宝粮油食品(集团)股份有限公司
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