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Nutritional low-sensitivity wheat flour

A technology of low-sensitivity wheat flour and nutrition, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food drying, etc., can solve the problems of unbalanced intake of nutrient elements, and achieve the effect of high nutrient content and increased content

Pending Publication Date: 2018-05-29
何志方
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the advancement of science and technology, the wheat flour milling process has been continuously improved, the wheat flour produced has become more and more refined, and the purity of the endosperm has become higher and higher, but consumers have unbalanced intake of nutrients due to high-precision diets

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0044] Nutritional hypoallergenic wheat flour raw material formula: 100 parts by weight of wheat flour and 4 parts by weight of grape seed extract.

[0045] The preparation process of the nutritional hypoallergenic wheat flour comprises the following steps:

[0046] (1) Selecting wheat and removing impurities: first, use a high-efficiency vibrating sieve to remove debris such as wheat straw, broken skin, and hemp rope; then use a specific gravity classifier to remove stones; then use a low-pressure fan to remove dust and chaff Wait for light and small impurities; finally, remove the gravel and non-magnetic metal impurities with a washer, destoner and dryer, and at the same time clean the small hair clusters on the wheat grains and the attached dirt;

[0047] (2) milling the cleaned wheat obtained in step (1) to obtain wheat flour;

[0048](3) Weigh the raw materials according to the formula;

[0049] (4) Mixing the wheat flour and the grape seed extract evenly to obtain the ...

Embodiment 2

[0051] Nutritional hypoallergenic wheat flour raw material formula: 100 parts by weight of wheat flour, 5 parts by weight of wheat germ flour and 4 parts by weight of grape seed extract.

[0052] The preparation process of the wheat germ powder is as follows: the fresh wheat germ is pulverized with a universal grinder at a speed of 3000 rpm for 10 seconds to obtain wheat germ powder with a particle size of 20 mm; The material layer was dried at 140°C for 5 minutes, and then cooled to 25°C under aseptic conditions to obtain the product.

[0053] The preparation process of the nutritional hypoallergenic wheat flour comprises the following steps:

[0054] (1) Selecting wheat and removing impurities: first, use a high-efficiency vibrating sieve to remove debris such as wheat straw, broken skin, and hemp rope; then use a specific gravity classifier to remove stones; then use a low-pressure fan to remove dust and chaff Wait for light and small impurities; finally, remove the gravel...

Embodiment 3

[0059] Nutritional hypoallergenic wheat flour raw material formula: 100 parts by weight of wheat flour, 5 parts by weight of wheat germ flour and 4 parts by weight of grape seed extract.

[0060] The preparation process of the wheat germ powder is as follows: the fresh wheat germ is pulverized with a universal grinder at a speed of 3000 rpm for 10 seconds to obtain wheat germ powder with a particle size of 20 mm; material layer, and then processed under the condition of microwave power 900W for 150 seconds, to obtain.

[0061] The preparation process of the nutritional hypoallergenic wheat flour comprises the following steps:

[0062] (1) Selecting wheat and removing impurities: first, use a high-efficiency vibrating sieve to remove debris such as wheat straw, broken skin, and hemp rope; then use a specific gravity classifier to remove stones; then use a low-pressure fan to remove dust and chaff Wait for light and small impurities; finally, remove the gravel and non-magnetic ...

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Abstract

The invention discloses nutritional low-sensitivity wheat flour. The nutritional low-sensitivity wheat flour includes wheat flour, wheat germ powder and an anti-aging agent. According to the nutritional low-sensitivity wheat flour, allergens are removed from the wheat flour and the content of nutrients in the wheat flour is increased without affecting the processing quality of the wheat flour, sothat the nutritional low-sensitivity wheat flour with high nutrient content and rich trace elements is obtained.

Description

technical field [0001] The invention relates to the technical field of agricultural products, in particular to a nutritional low-sensitivity wheat flour. Background technique [0002] Wheat is a gramineous plant widely planted all over the world. It contains starch, protein, sugar, fat, vitamin B, lecithin, arginine and various enzymes. It has extremely high nutritional value. After being made into flour, it can be used to make bread, steamed buns, biscuits, noodles and other foods. [0003] The invention patent with the application number 201610246478.1 discloses a processing method of whole wheat flour. After the wheat grains are cleaned, the surface moisture is dried, and they are placed in an expansion tank for expansion. The expanded wheat grains are taken out, and the skin softening liquid Spray on the surface of wheat grains to moisten and further soften the surface of wheat grains, dry the wheat grains, put the dried wheat flour into the refrigerator for refrigerati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L7/174A23L7/191A23L5/30A23L33/105
CPCA23L5/34A23L7/107A23L7/174A23L7/191A23L7/198A23L33/105A23V2002/00A23V2200/304A23V2250/21166A23V2300/10A23V2250/21A23V2300/14
Inventor 何志方
Owner 何志方
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