CN1810126A - Whole wheat flour producing process - Google Patents

Abstract

The whole wheat flour producing process includes puffing wheat bran after producing flour in a puffing machine at 120-130 deg.c, crushing the puffed wheat bran in a crusher to 80-100 mesh, and final mixing crushed wheat bran and flour in the ratio of 20-30 to 100. The present invention features the whole wheat flour with comprehensive nutritious components and rich fiber benefiting human body; the simple production process with low cost; the solution of the technological problem of crushing wheat bran and eliminating its bad smell; and making whole wheat flour tasty and easy to digest.

Description

A kind of preparation method of wholemeal

Technical field

The present invention relates to a kind of preparation method of edible flour.Specifically, the preparation method who relates to a kind of wholemeal.

Background technology

At present, crude fibre more and more is subjected to people's welcome, and the someone imagines, if be incorporated in the flour after the wheat bran processing with wheat, will greatly increase the nutritive value and the mouthfeel of wholemeal.But, because the special structural behavior of wheat bran, cause it to be difficult to be crushed to careful degree as flour, eat send out thick, send out puckery, and one strange taste is arranged.

Summary of the invention

Purpose of the present invention just provides a kind of preparation method of wholemeal, solves wheat bran and is difficult to pulverize, send out thick, send out puckery and the technical problem of strange taste arranged.

Technical scheme of the present invention is as follows.

A kind of preparation method of wholemeal is characterized in that: its processing step is as follows:

(1), carries wheat bran skin behind the powder through the bulking machine expanding treatment, temperature 120-130 ℃;

(2), will in pulverizer, be crushed to the 80-100 order through expanded wheat bran skin;

(3), wheat bran skin and flour expanded and that pulverize are mixed, ratio is: flour: wheat bran=100: 20-30.

The present invention has following characteristics: (1), this wholemeal comprehensive nutrition, be rich in crude fibre, and be of value to human body.(2), manufacturing process is simple, manufacturing cost is not high.(3), solved wheat bran and be difficult to pulverize, send out thick, send out puckery and the technical problem of strange taste arranged.(4), the finished product mouthfeel is good, be easy to digest and assimilate.

The specific embodiment

Embodiment one

(1), carries wheat bran skin behind the powder through the bulking machine expanding treatment, 120 ℃ of temperature;

(2), will in pulverizer, be crushed to 80 orders through expanded wheat bran skin;

(3), wheat bran skin and flour expanded and that pulverize are mixed, ratio is: flour: wheat bran=100: 20.

Embodiment two

(1), carries wheat bran skin behind the powder through the bulking machine expanding treatment, 125 ℃ of temperature;

(2), will in pulverizer, be crushed to 90 orders through expanded wheat bran skin;

(3), wheat bran skin and flour expanded and that pulverize are mixed, ratio is: flour: wheat bran=100: 25.

Embodiment three

(1), carries wheat bran skin behind the powder through the bulking machine expanding treatment, 130 ℃ of temperature;

(2), will in pulverizer, be crushed to 100 orders through expanded wheat bran skin;

(3), wheat bran skin and flour expanded and that pulverize are mixed, ratio is: flour: wheat bran=100: 30.

Claims (1)

1, a kind of preparation method of wholemeal is characterized in that: its processing step is as follows:

(1), carries wheat bran skin behind the powder through the bulking machine expanding treatment, temperature 120-130 ℃;

(2), will in pulverizer, be crushed to the 80-100 order through expanded wheat bran skin;

(3), wheat bran skin and flour expanded and that pulverize are mixed, ratio is: flour: wheat bran=100: 20-30.