CN105995467A - Preparation method of special wholewheat staple food flour with long shelf life - Google Patents
Preparation method of special wholewheat staple food flour with long shelf life Download PDFInfo
- Publication number
- CN105995467A CN105995467A CN201610450818.2A CN201610450818A CN105995467A CN 105995467 A CN105995467 A CN 105995467A CN 201610450818 A CN201610450818 A CN 201610450818A CN 105995467 A CN105995467 A CN 105995467A
- Authority
- CN
- China
- Prior art keywords
- wheat
- flour
- plumule
- shelf life
- staple food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.
Description
Technical field
The present invention relates to the preparation method of a kind of long shelf life whole wheat staple food tailored flour, belong to food processing technology field.
Background technology
Semen Tritici aestivi is one of main cereal crops of China, and its abundance is of high nutritive value.Wheat seed be divided into plumule,
Endosperm and cortex three part, plumule is the part that whole wheat grain nutritive value is the highest, rich in proteins, fat, carbohydrate,
The nutritional labelings such as vitamin, folic acid, mineral, trace element, plant sterol and octacosanol；Wheat bran also contains meals fine
The functional components such as dimension, protein, vitamin B group, mineral, Polyphenols antioxidant, plant sterol and flavone, but in system
Usually plumule and cortex are removed during powder, greatly reduce the nutritive value of flour.Therefore, whole wheat flour has and preferably protects
Strong effect, if effectively reducing the danger of the chronic diseases such as cardiovascular and cerebrovascular disease, type ii diabetes, cancer, exchanging simultaneously and giving sb. a hard time
Nutritional deficiency, overnutrition and unreasonable diet structure play an important role.
At present, the subject matter that China's whole wheat flour exists has: dust that (1) Semen Tritici aestivi adhering on surface, worm's ovum, microorganism,
Pesticide part is brought into whole wheat flour, affects the level of security of whole wheat flour and goods thereof；(2) wheat bran granularity is relatively big, color and luster is deep, local flavor
Difference, cause the products'texture made hard coarse, volume is little, abnormal smells from the patient is poor, sensory-acceptance is low；(3) whole wheat flour oil content is high
(3%), it is difficult under room temperature store, fat oxidation easily occurs, affects product quality.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the system of a kind of long shelf life whole wheat staple food tailored flour
Preparation Method.Profit can solve the problem that whole wheat flour palatability is poor, nutritional labeling not enough, the product shelf phase is shorter in this way.
For achieving the above object, the technical solution used in the present invention is as follows:
The preparation method of the present invention a kind of long shelf life whole wheat staple food tailored flour, the method comprises the following steps:
A, materials of wheat through remove impurity, decortication after, then be ground, screen, isolate plumule and wheat bran, obtain endosperm pulverize
Thing；
B, plumule step a separated and wheat bran carry out damping microwave treatment and extruding puffing processes, less than 40 DEG C pulverizing,
Obtain germ flour and wheatfeed；After described conditioning, the humidity of plumule and wheat bran is 25～35%.
Germ flour and wheatfeed that c, endosperm ground product step a prepared are prepared with step b mix i.e. in varing proportions
Obtain different whole wheat staple food tailored flours.
Preferably, described step a remove impurity is to increase by one dozen after the cleaning, wheat wetting of common wheat flour producing process route
Wheat and wiping wheat operation.
Preferably, described step b damping is to use ultrasound atomizer by the plumule sealed and Testa Tritici infiltration.
Preferably, the microwave power of described step b microwave treatment is for being not less than 400W, and the time of process is no less than 100s.
Preferably, the microwave power of described microwave treatment is 400～800W, and the process time is 100～200s.
Preferably, after described microwave treatment, the humidity of plumule and wheat bran is 15～20%.
Preferably, the rotating speed of pressure ram that described step b extruding puffing processes is 80～120rpm, extruding force be 5.0～
8.0Mpa, extrusion temperature is not less than 120 DEG C, and screw rod shearing speed is 150, and the time that processes is no less than 40s.
Preferably, the extrusion temperature that described extruding puffing processes is 120～140 DEG C, and the process time is 40～60s.
Preferably, described step b pulverize be use energy-conservation atomizer plumule and wheatfeed are broken into granularity be 150～
The germ flour of 200 μm and wheatfeed.
Preferably, the preparation method of long shelf life whole wheat staple food tailored flour, it is characterised in that include step in detail below:
A, materials of wheat through cleaning, wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then pass through
Grinding, screen, isolate plumule and wheat bran, it is thus achieved that endosperm ground product.
B, it is to carry out microwave treatment after 30% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition
For: plumule and wheat bran lay thickness are 5cm, and microwave power is 600W, and the process time is 150s, make plumule and wheat bran after process
Humidity drops to 15%.
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram turns
Speed is 100rpm, and extruding force is 6.0Mpa, and extrusion temperature is 130 DEG C, and screw rod shearing speed is 150, and the process time is 50s.
D, plumule after step (c) extruding puffing and wheat bran are ground into below 40 DEG C germ flour and the wheatfeed of 100 μm.
E, endosperm ground product step (a) prepared and step (d) germ flour prepared and wheatfeed are by the ratio of 89.6:10.4
Example mixes and i.e. obtains 80% whole wheat flour, can be used for the making of whole-wheat steamed bun.
The present invention increases thresh wheat together operation and wiping Mai work after the cleaning, wheat wetting of common wheat flour producing process route
Sequence, wheat scourers can make further the impurity of germination, mouldy, the Semen Tritici aestivi of pest and disease damage, soil block and Semen Tritici aestivi surface adhesion etc. broken,
Come off, wipe wheat machine then by Semen Tritici aestivi and wipe roller, friction between Semen Tritici aestivi and Semen Tritici aestivi, Semen Tritici aestivi and wiping wheat chamber interior walls further by Semen Tritici aestivi
The harmful substances such as the pesticide of epidermis residual, mycotoxin, microorganism, worm's ovum remove.
The present invention uses ultrasound atomizer damping, and equipment operating cost is low, power consumption is little and plumule and wheat bran water uniformity
Good, droplet dispersion big, does not results in moisture coagulation.
The present invention carries out microwave treatment after damping makes material programming rate accelerate, so that enzyme denaturing time and microorganism,
The worm's ovum killed time shortens, and meanwhile, the material after microwave treatment can directly carry out extruding puffing process, it is not necessary to again
Regulation humidity.
The present invention carries out extruding puffing process after damping microwave treatment, can further enzyme denaturing, kill worm's ovum and micro-life
Thing；Water soluble dietary fiber in material can be made to increase simultaneously；And the part fat in extrusion process, in plumule and Testa Tritici
Fat and starch, protein etc. define complex, reduce the speed that fat oxidation decomposes, also prevent age of starch simultaneously；
It addition, the nutritional labeling being effectively protected in Testa Tritici and plumule and bioactive substance, make material wheat aromatic flavor, and without appointing
What abnormal flavour.
The present invention uses the plumule that plumule is become granularity to be 150～200 μm with wheatfeed breakdown mill by energy-saving micro-disintegrator
Powder and wheatfeed, close with the granularity level of flour, significantly improve the mouthfeel of product and the uniformity of color and luster, increase simultaneously
The specific volume of product.
Endosperm ground product is mixed according to different ratios by the present invention from plumule and Testa Tritici, can prepare and be applicable to steamed bread, face
The special full-wheat flour of the staple foods such as bag, noodles.
Whole wheat staple food tailored flour prepared by the inventive method compared with prior art, has a following significant advantage:
(1) add the wheat fragrance of product, improve the mouthfeel of product and the uniformity of color and luster, increase the ratio of product
Holding, the food mouthfeel that the whole wheat staple food tailored flour obtained by the inventive method is produced is significantly better than marketed whole wheat flour.
Market survey report shows that existing whole wheat flour is bad due to mouthfeel, stockpiling of unsold product, a lot of enterprises not reproduction whole wheat flour, and this
Invention solves the sensory issues of whole wheat flour, and product color is uniform, hence it is evident that be better than the product that existing whole wheat flour makes, market
Have a extensive future.
(2) effectively killed the harmful substance such as worm's ovum, microorganism, make simultaneously lipase, lipoxidase, protease,
Amylase, phytase etc. are passivated completely, it is ensured that the quality of product, extend the shelf life of product.
(3) shortening technological process, the operating time is short, protects the nutritional labeling in wheat seed simultaneously, improves product
The nutritive value of product.
Accompanying drawing explanation
Fig. 1 is whole wheat flour processing technique figure
Fig. 2 be the method utilizing the embodiment of the present invention 1 increase after the cleaning, wheat wetting of materials of wheat thresh wheat together operation and
Wipe wheat operation and comparison diagram pesticide residues affected without this operation.
Fig. 3 be the method utilizing the embodiment of the present invention 1 increase after the cleaning, wheat wetting of materials of wheat thresh wheat together operation and
Wipe wheat operation and without this operation comparison diagram on the impact of micro organism quantity.
Fig. 4 be the method utilizing the embodiment of the present invention 1 increase after the cleaning, wheat wetting of materials of wheat thresh wheat together operation and
Wipe wheat operation and without this operation comparison diagram on the impact that worm's ovum remains.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described.
Embodiment 1
A, materials of wheat through cleaning, wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then pass through
Grinding, screen, isolate plumule and wheat bran, it is thus achieved that endosperm ground product.
B, it is to carry out microwave treatment after 35% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition
For: plumule and wheat bran lay thickness are 10cm, and microwave power is 800W, and the process time is 200s, make plumule and wheat bran after process
Humidity drop to 20%.
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram turns
Speed is 120rpm, and extruding force is 8.0Mpa, and extrusion temperature is 130 DEG C, and screw rod shearing speed is 150, and the process time is 60s.
D, plumule after step (c) extruding puffing is become with wheat bran low-temperature grinding germ flour and the wheatfeed of 150 μm.
E, endosperm ground product step (a) prepared mix with step (d) germ flour prepared and wheatfeed that i.e. to obtain 100% complete
Flour, can be used for the making of whole-wheat steamed bun.
Embodiment 2
A, materials of wheat through cleaning, wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then pass through
Grinding, screen, isolate plumule and wheat bran, it is thus achieved that endosperm ground product.
B, it is to carry out microwave treatment after 30% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition
For: plumule and wheat bran lay thickness are 5cm, and microwave power is 600W, and the process time is 150s, make plumule and wheat bran after process
Humidity drops to 15%.
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram turns
Speed is 100rpm, and extruding force is 6.0Mpa, and extrusion temperature is 130 DEG C, and screw rod shearing speed is 150, and the process time is 50s.
D, plumule after step (c) extruding puffing and wheat bran are ground into below 40 DEG C germ flour and the wheatfeed of 100 μm.
E, endosperm ground product step (a) prepared and step (d) germ flour prepared and wheatfeed are by the ratio of 89.6:10.4
Example mixes and i.e. obtains 80% whole wheat flour, can be used for the making of whole-wheat steamed bun.
Embodiment 3
A, materials of wheat through cleaning, wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then pass through
Grinding, screen, isolate plumule and wheat bran, it is thus achieved that endosperm ground product.
B, it is to carry out microwave treatment after 25% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition
For: plumule and wheat bran lay thickness are 10cm, and microwave power is 400W, and the process time is 100s, make plumule and wheat bran after process
Humidity drop to 15%.
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram turns
Speed is 80rpm, and extruding force is 5.0Mpa, and extrusion temperature is 120 DEG C, and screw rod shearing speed is 150, and the process time is 40s.
D, plumule after step (c) extruding puffing and wheat bran are ground into below 40 DEG C germ flour and the wheatfeed of 150 μm.
Germ flour prepared by e, endosperm ground product step (a) prepared and step (d) and wheatfeed are according to 93.4:6.3
Ratio mix and i.e. obtain 51% whole wheat flour, can be used for the making of whole-wheat bread.
Embodiment 4
A, materials of wheat through wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then through grinding,
Screen, isolates plumule and wheat bran, it is thus achieved that endosperm ground product.
B, it is to carry out microwave treatment after 30% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition
For: plumule and wheat bran lay thickness are 4cm, and microwave power is 500W, and the process time is 150s, make plumule and wheat bran after process
Humidity drops to 16%.
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram turns
Speed is 100rpm, and extruding force is 7.0Mpa, and extrusion temperature is 130 DEG C, and screw rod shearing speed is 150, and the process time is 50s.
D, plumule after step (c) extruding puffing and wheat bran are ground into below 40 DEG C germ flour and the wheatfeed of 100 μm.
Germ flour prepared by e, endosperm ground product step (a) prepared and step (d) and wheatfeed are according to the ratio of 91:9
Example mixes and i.e. obtains 70% whole wheat flour, can be used for the making of whole-wheat bread.
Embodiment 4
During preparing long shelf life dedicated to flour for steamed bread by embodiment 1, determine respectively and do not pulverize wheat bran and wheat bran is micro-
The functional characteristic of fine powder, and carried out relative analysis, the results are shown in Table shown in 1.
The contrast of wheat bran and wheat bran fine powder functional characteristic do not pulverized by table 1
Conclusion be the retentiveness of wheat bran fine powder and swellability apparently higher than not pulverizing wheat bran, and holding oiliness is not significantly lower than
Pulverize wheat bran.Reason is that the specific surface area of wheat bran fine powder increases considerably, and has more hydrophilic group to come out, causes it
Retentiveness and swellability significantly improve, and holding oiliness is affected, and substantially reduce, and therefore wheat bran fine powder is more conducive to meals
The performance of fiber physiological hygiene function.
During preparing long shelf life dedicated to flour for steamed bread by embodiment 1, direct after determining materials of wheat wheat wetting respectively
Carry out pulverizing thresh wheat together with increasing after wheat wetting operation and wipe wheat operation to whole wheat flour Pesticide Residues, micro organism quantity and insect
The impact of residual, and carried out relative analysis, shown in result as Fig. 2～4.
Conclusion is to increase to thresh wheat and wipe wheat operation together and can obviously reduce the pollutant residual quantity of whole wheat flour after wheat wetting, as
Pesticide residues reduce 30%～40%, and micro organism quantity reduces more than 30%, and worm's ovum residual reduces about 80%, significantly
Improve the safety of whole wheat flour.
Claims (10)
1. the preparation method of a long shelf life whole wheat staple food tailored flour, it is characterised in that comprise the following steps:
A, materials of wheat through remove impurity, decortication after, then be ground, screen, isolate plumule and wheat bran, obtain endosperm ground product；
B, plumule step a separated and wheat bran carry out damping microwave treatment and extruding puffing processes, less than 40 DEG C pulverizing, obtains embryo
Bud powder and wheatfeed；After described conditioning, the humidity of plumule and wheat bran is 25～35%；
Germ flour that c, endosperm ground product step a prepared are prepared with step b and wheatfeed mix in varing proportions and i.e. obtain not
Same whole wheat staple food tailored flour.
2. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: described step a
Remove impurity is to increase to thresh wheat and wipe wheat operation together after the cleaning, wheat wetting of common wheat flour producing process route.
3. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: described step b
Damping is to use ultrasound atomizer by the plumule sealed and Testa Tritici infiltration.
4. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: described step b
The microwave power of microwave treatment is for being not less than 400W, and the time of process is no less than 100s.
5. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 3, it is characterised in that: at described microwave
The microwave power of reason is 400～800W, and the process time is 100～200s.
6. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: at described microwave
After reason, the humidity of plumule and wheat bran is 15～20%.
7. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: described step b
The rotating speed of the pressure ram that extruding puffing processes is 80～120rpm, and extruding force is 5.0～8.0Mpa, and extrusion temperature is not less than 120
DEG C, screw rod shearing speed is 150, and the time that processes is no less than 40s.
8. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 7, it is characterised in that: described extruding is swollen
The extrusion temperature that change processes is 120～140 DEG C, and the process time is 40～60s.
9. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that: described step b
Pulverizing is to use energy-conservation atomizer that plumule and wheatfeed are broken into the germ flour and wheatfeed that granularity is 150～200 μm.
10. the preparation method of long shelf life whole wheat staple food tailored flour as claimed in claim 1, it is characterised in that include following tool
Body step:
A, materials of wheat through cleaning, wheat wetting, the operations such as wheat of threshing wheat, wipe remove impurity after, peel and to obtain clean wheat core, then through grinding
Mill, screen, isolate plumule and wheat bran, it is thus achieved that endosperm ground product；
B, it is to carry out microwave treatment after 30% by the humidity regulation of isolated for step (a) plumule and wheat bran.Microwave condition is: embryo
Bud and wheat bran lay thickness are 5cm, and microwave power is 600W, and the process time is 150s, make plumule and the humidity of wheat bran after process
Drop to 15%；
C, the plumule after step (b) microwave treatment and wheat bran are carried out extruding puffing process.Extruding condition is: pressure ram rotating speed is
100rpm, extruding force is 6.0Mpa, and extrusion temperature is 130 DEG C, and screw rod shearing speed is 150, and the process time is 50s；
D, plumule after step (c) extruding puffing and wheat bran are ground into below 40 DEG C germ flour and the wheatfeed of 100 μm；
Germ flour and wheatfeed that e, endosperm ground product step (a) prepared are prepared with step (d) are mixed in the ratio of 89.6:10.4
Close and i.e. obtain 80% whole wheat flour, can be used for the making of whole-wheat steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610450818.2A CN105995467A (en) | 2016-06-21 | 2016-06-21 | Preparation method of special wholewheat staple food flour with long shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610450818.2A CN105995467A (en) | 2016-06-21 | 2016-06-21 | Preparation method of special wholewheat staple food flour with long shelf life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995467A true CN105995467A (en) | 2016-10-12 |
Family
ID=57085665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610450818.2A Pending CN105995467A (en) | 2016-06-21 | 2016-06-21 | Preparation method of special wholewheat staple food flour with long shelf life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995467A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN108041276A (en) * | 2017-12-07 | 2018-05-18 | 山东省粮油检测中心 | The degradation removal methods of the secondary derivatives of mycotoxin in grain and its product |
| 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 |
| 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 |
| CN109675677A (en) * | 2018-12-17 | 2019-04-26 | 山东奥颐生物科技有限公司 | Flour production technique and Flour production system |
| CN109924414A (en) * | 2019-03-29 | 2019-06-25 | 武汉轻工大学 | A kind of preparation method and whole-wheat product of wheat bran composition |
| 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 |
| CN110870529A (en) * | 2018-09-04 | 2020-03-10 | 天津星宇航天生物科技有限公司 | A nutritional product suitable for astronaut constitution |
| CN112237970A (en) * | 2020-09-29 | 2021-01-19 | 安徽侯王面业有限公司 | Method for improving wheat flour yield |
| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN114192212A (en) * | 2021-11-24 | 2022-03-18 | 江苏大学 | Nutritional wheat flour and production method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582725A (en) * | 2004-06-11 | 2005-02-23 | 刘锐 | Process for extruding and swelling wheat plumule and bran |
| CN101623063A (en) * | 2009-08-17 | 2010-01-13 | 南京财经大学 | Production method of whole wheat flour |
| CN101982076A (en) * | 2010-09-15 | 2011-03-02 | 陈增存 | Whole wheat nutrition powder and preparation method thereof |
| CN102150840A (en) * | 2010-12-29 | 2011-08-17 | 国家粮食局科学研究院 | Method for preparing stabilized whole wheat flour |
| CN102430442A (en) * | 2011-11-21 | 2012-05-02 | 内蒙古农业大学燕麦产业研究中心 | Wheat cleaning technique |
| CN103702566A (en) * | 2011-04-14 | 2014-04-02 | 洲际大品牌有限责任公司 | Method to extend whole grain flour and product shelf life |
| CN104207017A (en) * | 2014-08-07 | 2014-12-17 | 张付伟 | Preparation method of whole wheat flour |
-
2016
- 2016-06-21 CN CN201610450818.2A patent/CN105995467A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582725A (en) * | 2004-06-11 | 2005-02-23 | 刘锐 | Process for extruding and swelling wheat plumule and bran |
| CN101623063A (en) * | 2009-08-17 | 2010-01-13 | 南京财经大学 | Production method of whole wheat flour |
| CN101982076A (en) * | 2010-09-15 | 2011-03-02 | 陈增存 | Whole wheat nutrition powder and preparation method thereof |
| CN102150840A (en) * | 2010-12-29 | 2011-08-17 | 国家粮食局科学研究院 | Method for preparing stabilized whole wheat flour |
| CN103702566A (en) * | 2011-04-14 | 2014-04-02 | 洲际大品牌有限责任公司 | Method to extend whole grain flour and product shelf life |
| CN102430442A (en) * | 2011-11-21 | 2012-05-02 | 内蒙古农业大学燕麦产业研究中心 | Wheat cleaning technique |
| CN104207017A (en) * | 2014-08-07 | 2014-12-17 | 张付伟 | Preparation method of whole wheat flour |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN108041276A (en) * | 2017-12-07 | 2018-05-18 | 山东省粮油检测中心 | The degradation removal methods of the secondary derivatives of mycotoxin in grain and its product |
| CN108041276B (en) * | 2017-12-07 | 2021-03-19 | 山东省粮油检测中心 | Degradation and removal method of secondary derivative of mycotoxin in grains and products thereof |
| 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 |
| CN110870529A (en) * | 2018-09-04 | 2020-03-10 | 天津星宇航天生物科技有限公司 | A nutritional product suitable for astronaut constitution |
| CN109675677A (en) * | 2018-12-17 | 2019-04-26 | 山东奥颐生物科技有限公司 | Flour production technique and Flour production system |
| CN109675677B (en) * | 2018-12-17 | 2022-09-06 | 山东龙脉中医药科技有限公司 | Flour production process and flour production system |
| CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
| CN109924414B (en) * | 2019-03-29 | 2022-03-29 | 武汉轻工大学 | Preparation method of wheat bran composition and whole wheat product |
| CN109924414A (en) * | 2019-03-29 | 2019-06-25 | 武汉轻工大学 | A kind of preparation method and whole-wheat product of wheat bran composition |
| 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 |
| CN112237970A (en) * | 2020-09-29 | 2021-01-19 | 安徽侯王面业有限公司 | Method for improving wheat flour yield |
| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN114192212A (en) * | 2021-11-24 | 2022-03-18 | 江苏大学 | Nutritional wheat flour and production method thereof |
| CN114192212B (en) * | 2021-11-24 | 2023-09-22 | 江苏大学 | Nutritional wheat flour and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105995467A (en) | Preparation method of special wholewheat staple food flour with long shelf life | |
| Yousaf et al. | Millet: A review of its nutritional and functional changes during processing | |
| CN108783207B (en) | High-content buckwheat fine dried noodles and making method thereof | |
| KR101050052B1 (en) | Manufacturing method of rice flour and its use | |
| Luh et al. | Rice bran: chemistry and technology | |
| CN109310124A (en) | Ingredient for foodstuff | |
| CN103167806A (en) | Cereal powder and application food | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| KR101091832B1 (en) | method for manufacturing walnet cake containing rice flour | |
| DE102009039363A1 (en) | Providing food intermediate- or food end-products, comprises preparing e.g. linseed and crushed linseed, separating together with e.g. natural products, preferably psyllium husks and hydrocolloids into fractions by e.g. crushing | |
| CN103947958A (en) | Method for preparing whole-grain nutritional breakfast food | |
| KR101957451B1 (en) | Manufacturing method for pasta and pasta manufactured by the same | |
| EP0762835B1 (en) | Palatable compositions comprising sugar beet fibre | |
| KR101649831B1 (en) | Manufacturing method of wheat flour composition using rice bran and embryo | |
| Riaz | Processing of soybeans into ingredients | |
| CN101610685A (en) | Flavor improving agent and contain the food of this flavor improving agent | |
| KR20060103721A (en) | Poria cocos mushroom processing method for using food | |
| KR100935437B1 (en) | A method for preparing bread having good flavour by using cereal or oilseed removed the fat and bread produced by using the same method | |
| CN114794366A (en) | Processing technology of whole wheat flour | |
| Das et al. | Processing of cereals | |
| KR101757698B1 (en) | Rice noodle manufactoring method and rice noodle using paprika | |
| CN112741265A (en) | Oat whole flour noodles and preparation method thereof | |
| Patel et al. | Food technology II | |
| US20060257528A1 (en) | Processed soybean and process for producing the same | |
| Geetha et al. | Development of kodo millet based functional milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |