CN104207017A - Preparation method of whole wheat flour - Google Patents
Preparation method of whole wheat flour Download PDFInfo
- Publication number
- CN104207017A CN104207017A CN201410396989.2A CN201410396989A CN104207017A CN 104207017 A CN104207017 A CN 104207017A CN 201410396989 A CN201410396989 A CN 201410396989A CN 104207017 A CN104207017 A CN 104207017A
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- wheat
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- wholemeal
- flour
- wheat bran
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000011844 whole wheat flour Nutrition 0.000 title abstract description 3
- 241000209140 Triticum Species 0.000 claims abstract description 61
- 235000021307 Triticum Nutrition 0.000 claims abstract description 61
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 108010050181 aleurone Proteins 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000575 pesticide Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 3
- 235000021028 berry Nutrition 0.000 abstract 2
- 239000004744 fabric Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 210000001161 mammalian embryo Anatomy 0.000 description 5
- 239000004575 stone Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003905 agrochemical Substances 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000004630 mental health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of whole wheat flour. The preparation method comprises the following steps: cleaning wheat to remove impurities, washing by water to moisten wheat, removing epicarp to obtain clean wheat berry containing wheat bran and germ, skinning the obtained clean wheat berry, crushing, separating out the wheat bran and the germ to obtain crushed endosperm, carrying out baking heating and drying on the separated wheat bran and germ to prepare a dry material, mixing the prepared dry material with the prepared crushed endosperm, carrying out low temperature grinding, and screening by a 70-200 mesh screen cloth to obtain the flour. The preparation method of the whole wheat four maintains all nutrition components of wheat, removes pesticide residual, heavy metals and other harmful substances on the skins of the wheat, improves the quality of the flour, ensures the eating safety of the flour, increases the wheat fragrance, improves the eating mouthfeel, and is incomparable to previous flour production methods.
Description
Technical field
The invention discloses a kind of preparation method of wholemeal, belong to foodstuff processing technology field, is relevant with the preparation method of wheat flour concretely.
Background technology
Wheat is one of staple food crop of China, very large in my North of Yangtze River cultivated area.Wheat contains the nutritional labelings such as a large amount of flour, cellulose, vitamin, mineral matter, essential amino acid and trace element, and edible wholemeal is highly profitable to physical and mental health, such as, can promote enterogastric peristalsis, reduces constipation; Vitamine B group in wheat bran can improve antidepressant effect etc., but these useful cellulose, vitamin, mineral matter, amino acid and trace elements be included in account for wheat about 15% wheat bran, in plumule, and wheat bran, plumule are not easily machined in small, broken bits in conventional wheat flour processing, eat more coarse, mouthfeel is not good, and not easily long term guarantee quality, therefore in the processing of traditional wheat flour, wheat bran, plumule are removed as feed applications from flour, reduce the nutritive value of flour.The processing method of known wheat flour is: wheat → removal of impurities → abrasive dust → isolate wheat bran, plumule → flour.The processing method work in-process of this conventional wheat flour eliminates wheat bran, plumule in wheat, therefore greatly reduces the nutritive value of wheat.In addition, existing wholemeal adds the exocarp that man-hour does not remove wheat, the exocarp of wheat is not easily ground into fine powder, edible after can not digest, and wheat epicarp has residual agricultural chemicals, the edible wholemeal containing exocarp is unfavorable for healthy.
Summary of the invention
The object of this invention is to provide a kind of preparation method of wholemeal, profit in this way processing wheat can remove the harmful substance such as agricultural chemicals, heavy-metal residual on wheat, retains whole nutritions of wheat.
Preparation method of the present invention comprises the steps:
(1) the clean Mai Ren of, wheat → cleaning removal of impurities → washing wheat wetting → slough exocarp → must contain wheat bran, plumule;
(2), the clean Mai Ren that step (1) obtains first is peeled pulverize again grind → isolate plumule, wheat bran → endosperm crushed material;
(3), by step (2) isolated plumule, wheat bran undertaken baking heat, dry, make dried material;
(4) dried material, by step (3) prepared mixes with endosperm crushed material prepared by step (2), and cryogrinding is pulverized, made the flour of 70 ~ 200 mesh sieve thin,tough silk and get final product.
2, the quantity that step (1) sloughs exocarp accounts for the 0.1-1.8% of wheat, is no more than 10% of wheat bran content.
3, step (1) is described first peels that to pulverize grinding be again use the powder manufacturing apparatus such as peeling machine, roller mill or stone mill that clean Mai Ren is peeled to wheat aleurone layer, but is not limited only to above-mentionedly grind mode.
4, heat described in step (2), dry temperature is 40 DEG C ~ 200 DEG C, heat, drying time is 1 ~ 30 minute, after dry, the moisture of material is 1 ~ 12%.
5, step (2) described baking is heated, drying can use microwave drying, heated-air drying etc., but be not limited only to above-mentioned drying mode;
The frequency of described heating using microwave is 2450mhz or 915mhz, heat time 1-30min, and microwave power is 5-10KW;
The temperature of described heated-air drying at 40 DEG C-120 DEG C, wind speed 0.1-5m/s 1-30min drying time;
6, the temperature of the described cryogrinding pulverizing of step (4) is below 40 DEG C, can use stone mill, roller mill, micronizer etc., but be not limited only to aforesaid way;
7, the described obtained wholemeal quantity of step (4) is not less than 98% of whole wheat materials.The present invention sloughs exocarp can remove the harmful substances such as the supracutaneous residues of pesticides of wheat and heavy metal simultaneously, guarantee flour edible safety, and exocarp contains nondigestible, to affect mouthfeel crude fibre, removing exocarp does not affect the nutrition of flour, also can improve the mouthfeel of flour foods.The exocarp removed accounts for the 0.1-1.8% of wheat weight, is no more than 10% of wheat bran content, final flour obtain that ratio is not less than wheat materials 98%.
The present invention toasts the biology enzyme inactivation that heat drying wheat embryo and wheat bran can make in wheat embryo and wheat bran, prevents the oxidation of plumule ingredient, can increase the wholemeal shelf-life, increase the wheat fragrance of wholemeal food, improve the eating mouth feel of wholemeal food.And plumule after heating, wheat bran can become crisp, be easy to pulverize.
Feature of the present invention is that production method simply, easily realizes, its remarkable advantage is the whole nutritional labelings both having kept wheat with the wholewheat flour that the method is produced, eliminate again the harmful substance such as residues of pesticides and heavy metal of wheat epidermis, improve flour quality, guarantee flour edible safety, add wheat fragrance, improve eating mouth feel, be in the past any Flour production method incomparable.
The wholemeal that the present invention produces may be used for making bread, steamed bun, wetted surface bar, vermicelli, boiled dumpling, cake, biscuit, all kinds of wheaten food such as moon cake, but is not limited only to above-mentioned several wheaten food.
Detailed description of the invention
The bright technical characteristic of this law is further described below in conjunction with embodiment:
Embodiment 1
A, get wheat through cleaning removal of impurities, washing wheat wetting, remove the wheat epicarp of 1.5% with peeling machine, obtain clean Mai Ren; Then with peeling machine, clean Mai Ren is peeled to wheat aleurone layer, then grind with flour mill, isolate the plumule accounting for Intact wheat ratio 1% and the wheat bran accounting for Intact wheat 10% ratio, obtain endosperm crushed material for subsequent use;
B, by isolated for steps A wheat embryo, wheat bran tiling, thickness is 8cm, with microwave carry out heating, dry, microwave frequency is 2450mhz, heats, dry temperature is 120 DEG C, heat time 5min, microwave power is 10KW, measure moisture to 8% in wheat bran, plumule to take out, be down to room temperature, make dried material for subsequent use;
Endosperm crushed material prepared by C, dried material and the steps A prepared by step B fully mixes, and with stone mill cryogrinding (temperature is higher than 38 DEG C), makes and namely obtains wholemeal by the flour of 80 mesh sieve thin,tough silk.
Embodiment 2
(1) wheat, is got through cleaning removal of impurities, washing wheat wetting, the exocarp accounting for wheat 1% is removed with decortication, obtained clean Mai Ren, then first with peeling machine, clean Mai Ren is peeled to wheat aleurone layer, ground with flour mill, isolate the wheat embryo that accounts for wheat ratio 1.5% and account for wheat ratio 9% wheat bran, obtaining endosperm crushed material for subsequent use;
(2), by step (1) isolated wheat bran, plumule tiling, thickness is 58cm, with hot blast carry out heating, dry, the temperature of heated-air drying is at 100 DEG C, wind speed 0.5m/s 7min drying time, measure moisture to 9% in wheat bran, plumule to take out, temperature is down to room temperature, makes dried material for subsequent use;
(3) endosperm crushed material prepared by the dried material, step (2) prepared and step (1) fully mixes, by water-cooled micronizer low-temperature grinding (temperature is higher than 40 DEG C), make by the flour of 180 mesh sieve thin,tough silk and get final product.
The invention has the beneficial effects as follows and eliminate containing the harmful substance such as remains of pesticide, heavy metal and stodgy crude fibre, and nonnutritive wheat epicarp, toast drying wheat embryo and wheat bran, reduce the activity of fatty acid value and biology enzyme contained by plumule and wheat bran.Therefore the wholemeal that the present invention produces has following individual style:
One is remove harmful remains of pesticide and heavy metal, improves eating mouth feel.
Two is retain the comprehensive nutrient of wheat, the physical and mental health of useful eater
Three shelf-lifves being the increase in wholemeal, extend shelf life.
Four is be applicable to make various wheaten food, belongs to whole grain food, has nutrition health-care functions, wheat aromatic flavour, good mouthfeel.
Claims (8)
1. a preparation method for wholemeal, its feature comprises the steps:
(1) the clean Mai Ren of, wheat → cleaning removal of impurities → washing wheat wetting → slough exocarp → must contain wheat bran, plumule;
(2), the clean Mai Ren that step (1) obtains first is peeled pulverize again grind → isolate wheat bran, plumule → endosperm crushed material;
(3), by step (2) isolated plumule, wheat bran undertaken baking heat, dry, make dried material;
(4) dried material, by step (3) prepared mixes with endosperm crushed material prepared by step 2, and cryogrinding is pulverized, made the flour of 70 ~ 200 mesh sieve thin,tough silk and get final product.
2., by the preparation method of wholemeal according to claim 1, it is characterized in that: the described quantity of sloughing exocarp accounts for the 0.1-1.8% of wheat, is no more than 10% of wheat bran content.
3. by the preparation method of wholemeal according to claim 1, it is characterized in that: it is to wheat aleurone layer clean Mai Ren decortication that described step (2) is first peeled.
4. by the preparation method of wholemeal according to claim 1, it is characterized in that: described step (3) is heated, dry temperature is 40 DEG C ~ 200 DEG C, heat, drying time is 1 ~ 30 minute, after dry, the moisture of material is 1 ~ 12%.
5. by the preparation method of wholemeal according to claim 1, it is characterized in that: described step (3) baking is heated, drying can use microwave drying, heated-air drying.
6., by the preparation method of wholemeal according to claim 4, it is characterized in that: the frequency of described heating using microwave is 2450mhz or 915mhz, heat time 1-30min, and microwave power is 5-10KW.
7., by the preparation method of wholemeal according to claim 4, it is characterized in that: the temperature of described heated-air drying at 40 DEG C-120 DEG C, wind speed 0.1-5m/s 1-30min drying time.
8. by the preparation method of wholemeal according to claim 4, it is characterized in that: the temperature that the described cryogrinding of step (4) is pulverized is below 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396989.2A CN104207017A (en) | 2014-08-07 | 2014-08-07 | Preparation method of whole wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396989.2A CN104207017A (en) | 2014-08-07 | 2014-08-07 | Preparation method of whole wheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207017A true CN104207017A (en) | 2014-12-17 |
Family
ID=52089230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410396989.2A Pending CN104207017A (en) | 2014-08-07 | 2014-08-07 | Preparation method of whole wheat flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN104207017A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995467A (en) * | 2016-06-21 | 2016-10-12 | 河北科技大学 | Preparation method of special wholewheat staple food flour with long shelf life |
| CN106732942A (en) * | 2016-12-27 | 2017-05-31 | 河南天香面业有限公司 | Stone mill prepares wholemeal production technology |
| CN107497546A (en) * | 2017-09-04 | 2017-12-22 | 太仓市绿苗农场专业合作社 | A kind of wheat processing method easily to operate |
| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN108212324A (en) * | 2017-12-29 | 2018-06-29 | 源陆（内蒙古）食品科技有限公司 | Cold grinding process of wheat |
| CN108371986A (en) * | 2018-04-28 | 2018-08-07 | 内蒙古恒丰集团银粮面业有限责任公司 | A kind of whole wheat flour producing process |
| CN108993679A (en) * | 2017-12-22 | 2018-12-14 | 张其友 | A kind of black wheat flour and its production technology and special equipment |
| CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
| CN110013903A (en) * | 2019-04-03 | 2019-07-16 | 中国农业科学院农产品加工研究所 | Wheat wholemeal production method |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN112401115A (en) * | 2020-11-11 | 2021-02-26 | 滕州市新东谷面粉有限公司 | Purple glutinous oatmeal and preparation method thereof |
| CN112619741A (en) * | 2020-12-07 | 2021-04-09 | 安徽金皖泰面粉有限公司 | Deep processing method of high-fiber low-sugar health flour |
| CN114794366A (en) * | 2022-06-24 | 2022-07-29 | 三亚国高孵化器运营管理有限公司 | Processing technology of whole wheat flour |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995467A (en) * | 2016-06-21 | 2016-10-12 | 河北科技大学 | Preparation method of special wholewheat staple food flour with long shelf life |
| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN106732942A (en) * | 2016-12-27 | 2017-05-31 | 河南天香面业有限公司 | Stone mill prepares wholemeal production technology |
| CN106732942B (en) * | 2016-12-27 | 2019-02-01 | 河南天香面业有限公司 | Stone mill prepares wholemeal production technology |
| CN107497546A (en) * | 2017-09-04 | 2017-12-22 | 太仓市绿苗农场专业合作社 | A kind of wheat processing method easily to operate |
| CN108993679A (en) * | 2017-12-22 | 2018-12-14 | 张其友 | A kind of black wheat flour and its production technology and special equipment |
| CN108212324A (en) * | 2017-12-29 | 2018-06-29 | 源陆（内蒙古）食品科技有限公司 | Cold grinding process of wheat |
| CN108212324B (en) * | 2017-12-29 | 2020-04-24 | 源陆（内蒙古）食品科技有限公司 | Cold grinding process of wheat |
| CN108371986A (en) * | 2018-04-28 | 2018-08-07 | 内蒙古恒丰集团银粮面业有限责任公司 | A kind of whole wheat flour producing process |
| CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
| CN110013903A (en) * | 2019-04-03 | 2019-07-16 | 中国农业科学院农产品加工研究所 | Wheat wholemeal production method |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN112401115A (en) * | 2020-11-11 | 2021-02-26 | 滕州市新东谷面粉有限公司 | Purple glutinous oatmeal and preparation method thereof |
| CN112619741A (en) * | 2020-12-07 | 2021-04-09 | 安徽金皖泰面粉有限公司 | Deep processing method of high-fiber low-sugar health flour |
| CN114794366A (en) * | 2022-06-24 | 2022-07-29 | 三亚国高孵化器运营管理有限公司 | Processing technology of whole wheat flour |
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