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Whole wheat flour preparation process

A whole-wheat flour and preparation technology, which is applied in the field of grain processing, can solve problems such as malnutrition, poor taste of whole-wheat flour, and non-compliance with pursuits, and achieve the effects of reducing weight loss and constipation, increasing nutritional deficiencies, and preventing getting angry

Inactive Publication Date: 2021-02-09
SUZHOU JINHAI FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Whole-wheat flour is flour made from whole-grain wheat without removing the bran. It is a popular health food that retains a large amount of nutrients in the bran, but the overall nutritional value of whole-wheat flour is single, not In line with modern people's pursuit of high nutrition and health care food
[0003] Existing whole-wheat flour is the first choice for people who lose weight, but due to the limited nutritional elements in whole-wheat flour, only eating a single food will lead to malnutrition, so there is an urgent need for a nutritious whole-wheat flour. Poor taste of flour affects the sales of whole wheat flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A process for preparing whole wheat flour, comprising the steps of:

[0032] Step 1: Take raw materials, prepare nutritional granules and wheat. The nutritional granules include vegetable powder granules, traditional Chinese medicine granules and edible fungi granules. In parts by weight, take 10 parts of nutritional granules and 50 parts of wheat. Among the nutritional granules, vegetable powder The addition ratio of granules, traditional Chinese medicine granules and edible fungi granules is 1:2:3;

[0033] Step 2: Primary impurity removal, sieving the wheat through a 100-mesh sieve, and cleaning the sieved wheat, the cleaning is high-pressure multiple times, the number of cleanings is 3-5 times and drying, the drying temperature is 50-50 70°C, drying time is 10-15 minutes;

[0034] Step 3: Grinding and sieving, put the cleaned wheat into a roller mill, grind and separate to obtain bran powder, unified fraction and secondary powder, add bran powder to the grinder and...

Embodiment 2

[0037] A process for preparing whole wheat flour, comprising the steps of:

[0038] Step 1: Get raw materials, prepare nutritional granules and wheat, nutritional granules include vegetable powder granules, traditional Chinese medicine granules and edible fungus granules, count by weight, take 11 parts of nutritional granules and 55 parts of wheat, in nutritional granules, vegetable powder The addition ratio of granules, traditional Chinese medicine granules and edible fungi granules is 1:2:3;

[0039] Step 2: Primary impurity removal, sieve the wheat through a 110-mesh sieve, and wash the sieved wheat for multiple times under high pressure. 70°C, drying time is 10-15 minutes;

[0040] Step 3: Grinding and sieving, put the cleaned wheat into a roller mill, grind and separate to obtain bran powder, unified fraction and secondary powder, add bran powder to the grinder and grind it into an average particle size of 190~ Mix the 195μm powder and nutrient granules in a blender at ...

Embodiment 3

[0043] A process for preparing whole wheat flour, comprising the steps of:

[0044] Step 1: Get raw materials, prepare nutritional granules and wheat, nutritional granules include vegetable powder granules, traditional Chinese medicine granules and edible fungi granules, by weight, take 12 parts of nutritional granules and 60 parts of wheat, in the nutritional granules, vegetable powder The addition ratio of granules, traditional Chinese medicine granules and edible fungi granules is 1:2:3;

[0045] Step 2: primary impurity removal, sieving the wheat through a 100-150 mesh sieve, and cleaning the sieved wheat, the cleaning is high-pressure multiple cleaning, the number of cleanings is 3-5 times and drying, the drying temperature is 50~70℃, drying time is 10~15min;

[0046] Step 3: Grinding and sieving, put the cleaned wheat into a roller mill, grind and separate to obtain bran powder, unified fraction and secondary powder, add bran powder to the grinder and grind it into an a...

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Abstract

The invention discloses a whole wheat flour preparation process, belongs to the technical field of grain processing. The whole wheat flour preparation process comprises steps as follows: raw materialsare taken, nutrition particles and wheat are prepared, the nutrition particles comprise vegetable powder particles, traditional Chinese medicine particles and edible fungus particles, primary impurity removal is carried out, the wheat is screened through a 100-150 mesh sieve, and the screened wheat is cleaned and dried. According to the whole wheat flour preparation process, the added nutrition particles can improve the nutrient deficiency of the whole wheat flour and can also help weight-losing people to lose weight, and the added traditional Chinese medicine particles can remove water dampness and edema, condition the body and prevent excessive internal heat; the added vegetable powder can supplement dietary fiber and reduce constipation caused by weight loss; and in the production process, the crushed raw materials are mixed with the nutrition particles, mixing can be more uniform, and meanwhile, the mixture A is sterilized and cured after being mixed, so that the preservation rateof the whole wheat flour can be increased, and the taste of the whole wheat flour can be changed.

Description

technical field [0001] The invention relates to a flour preparation process, in particular to a whole wheat flour preparation process, belonging to the technical field of grain processing. Background technique [0002] Whole-wheat flour is flour made from whole-grain wheat without removing the bran. It is a popular health food that retains a large amount of nutrients in the bran, but the overall nutritional value of whole-wheat flour is single, not It meets modern people's pursuit of high-nutrition health care food. [0003] Existing whole-wheat flour is the first choice for people who lose weight, but due to the limited nutritional elements in whole-wheat flour, only eating a single food will lead to malnutrition, so there is an urgent need for a nutritionally comprehensive whole-wheat flour. The taste of flour is poor, affecting the sales of whole wheat flour. Contents of the invention [0004] The main purpose of the present invention is to provide a whole wheat flour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L31/00A23L33/10A23L3/16
CPCA23L7/198A23L19/01A23L31/00A23L33/10A23L3/165A23V2002/00A23V2200/332A23V2200/30A23V2200/32A23V2300/10A23V2300/24
Inventor 张宏根
Owner SUZHOU JINHAI FLOUR
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