Method for processing glutinous wheat flour

A processing method and technology of wheat flour, applied in the direction of food science, etc., to achieve the effect of reducing gluten content, saving function consumption, and stable quality

Inactive Publication Date: 2018-11-16
马鞍山中粮生物化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's quality of life and the popularization of the concept of healthy diet, people's requirements for flour quality are getting higher and higher. Flour directly processed from ordinary wheat can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Soak wheat grains in warm water at 20°C for 30 hours, remove and drain, screen and remove slag to complete preliminary cleaning; put the wheat grains after preliminary cleaning into an oven for drying, and then put them into a sealed bag for vacuuming; Put the sealed bag containing wheat grains into the heating device for steaming and heating, the heating temperature is 95°C, the time is 9 h, and the pressure of the container is 2 MPa; after heating, the wheat grains in the sealed bag are taken out and placed on the open field to dry, and the drying time is After drying, the wheat grains are put into the wetting device, and the water spraying mechanism on the top of the wetting device starts to spray water. The water temperature is room temperature, and the water spraying time is 20 min. The water spray mechanism on the top of the device, open the water spray mechanism on the side of the wetting device, start the second step of wetting, the time is 40min; turn...

Embodiment 2

[0024] Example 2: Soak wheat grains in warm water at 30°C for 30 hours, remove and drain, and screen to remove slag to complete preliminary cleaning; put the wheat grains after preliminary cleaning into an oven for drying, and then put them into a sealed bag for vacuuming; Put the sealed bag containing wheat grains into a heating device for steaming and heating. The heating temperature is 95°C, the time is 15 h, and the pressure of the container is 3 MPa; After drying, the wheat grains were put into the wetting device, and the water spraying mechanism on the top of the wetting device started to spray water. The water temperature was room temperature, and the water spraying time was 30 min. Turn on the water spraying mechanism on the top of the wetting device, open the water spraying mechanism on the side of the wetting device, and start the second step of wetting for 60 minutes; turn over the wetting device, open the top cover of the wetting device and sprinkle water on the whe...

Embodiment 3

[0025] Example 3: Soak wheat grains in warm water at 25°C for 30 hours, remove and drain, screen and remove slag to complete preliminary cleaning; put the wheat grains after preliminary cleaning into an oven for drying, and then put them into a sealed bag for vacuuming; Put the sealed bag containing wheat grains into a heating device for steaming and heating. The heating temperature is 95°C, the time is 12 hours, and the pressure of the container is 2.5 MPa; The time is 8 hours; put the dried wheat grains into the wetting device, the water spraying mechanism on the top of the wetting device starts to spray water, the water temperature is room temperature, and the water spraying time is 25 minutes, which is the initial wetting; after the initial wetting, it is closed Turn on the water spraying mechanism on the top of the wetting device, turn on the water spraying mechanism on the side of the wetting device, and start the second step of wetting. The third step of wetting, the ti...

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PUM

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Abstract

The invention discloses a method for processing glutinous wheat flour. The method comprises the following steps: soaking wheat grains in warm water with a temperature of 20 to 30 DEG C for 30 h, thentaking out the wheat grains, carrying out draining, and then carrying out screening and residue removal so as to complete preliminary cleaning; drying the preliminarily-cleaned wheat grains in an ovenand then putting the wheat grains into a sealed bag for vacuumization; cooking and heating the sealed bag filled with the wheat grains in a heating device; after heating, taking out the wheat grainsin the sealed bag and drying the wheat grains on an empty field in the sun; putting the wheat grains having been dried in the sun into a dampening device, allowing a water spray mechanism located at the top of the dampening device to start to spray water with a room temperature, and transferring the wheat grains having been wetted in three steps to a stirring device for sufficient stirring so as to realize uniform water passing; putting the stirred water-passed wheat grains in a drying oven for drying, and grinding the wheat grains and glutinous rice in a grinding device together so as to obtain the glutinous wheat flour. The invention has the following advantages: flour yield is increased; the wheat bran content of the flour is reduced; functional consumption is saved; and the glutinous wheat flour has natural fermentation fragrance, safety, healthiness, good processability and stable quality.

Description

technical field [0001] The invention relates to a processing method of waxy wheat flour. Background technique [0002] Wheat is a gramineous plant widely planted all over the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, steamed buns, biscuits, noodles and other foods. It contains starch, protein, sugar, Fat, vitamin B, lecithin, arginine and various enzymes have extremely high nutritional value. The tissue structure of wheat mainly includes cortex, aleurone layer, endosperm and germ. The cortex mainly contains cellulose and hemifiber The aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. The embryo is extremely nutritious and is the most abundant plant resource containing vitamin E. It also contains thiamine and riboflavin. Su and niacin. With the improvement of people's quality of life and the popularization of the concept of healthy diet, people h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L5/20
CPCA23L7/198A23L5/20A23L5/28A23L7/104
Inventor 唐宏泉汪建军徐文兵陶俊刘贤顺
Owner 马鞍山中粮生物化学有限公司
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