CN1810126A - Whole wheat flour producing process - Google Patents
Whole wheat flour producing process Download PDFInfo
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- CN1810126A CN1810126A CNA2006100572523A CN200610057252A CN1810126A CN 1810126 A CN1810126 A CN 1810126A CN A2006100572523 A CNA2006100572523 A CN A2006100572523A CN 200610057252 A CN200610057252 A CN 200610057252A CN 1810126 A CN1810126 A CN 1810126A
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- wheat bran
- flour
- whole wheat
- wheat flour
- wheat
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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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2006100572523A CN1810126A (en) | 2006-03-10 | 2006-03-10 | Whole wheat flour producing process |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2006100572523A CN1810126A (en) | 2006-03-10 | 2006-03-10 | Whole wheat flour producing process |
Publications (1)
Publication Number | Publication Date |
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CN1810126A true CN1810126A (en) | 2006-08-02 |
Family
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Family Applications (1)
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CNA2006100572523A Pending CN1810126A (en) | 2006-03-10 | 2006-03-10 | Whole wheat flour producing process |
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CN (1) | CN1810126A (en) |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101253954B (en) * | 2008-04-10 | 2011-01-12 | 上海良友(集团)有限公司 | Wheat puffing bran flour, preparation and applications thereof |
CN101518313B (en) * | 2009-04-09 | 2011-12-21 | 金寅协 | Manufacture method of extrusion germ food |
WO2012129733A1 (en) * | 2011-04-01 | 2012-10-04 | Kraft Foods Global Brands Llc | Method and system for multi-stage stabilization of whole grain flour |
CN102792982A (en) * | 2012-08-27 | 2012-11-28 | 滕州市北大仓面粉有限公司 | Wholewheat nutrition powder and preparation method thereof |
CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
CN103960593A (en) * | 2014-05-06 | 2014-08-06 | 锦州市三清源食品开发有限公司 | Wheat bran puffed food and manufacturing method thereof |
CN104171842A (en) * | 2014-07-15 | 2014-12-03 | 嘉兴市禾新科技创业投资有限公司 | Wheat aleurone layer flour |
CN104605235A (en) * | 2013-11-08 | 2015-05-13 | 新疆仓麦园有限责任公司 | Processing technology for crude fiber wheat flour |
CN105725054A (en) * | 2016-04-20 | 2016-07-06 | 安徽省天麒面业科技股份有限公司 | Bran brewing powder |
CN107125555A (en) * | 2017-04-05 | 2017-09-05 | 河南工业大学 | The wholemeal production technology of middle extraction process offals |
CN107996660A (en) * | 2016-11-02 | 2018-05-08 | 中粮集团有限公司 | Wholemeal, wholemeal deep-fried twisted dough sticks composition of raw materials, wholemeal deep-fried twisted dough sticks and preparation method thereof |
CN108041437A (en) * | 2018-01-09 | 2018-05-18 | 张伟强 | A kind of manufacture craft of wholewheat flour |
CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
-
2006
- 2006-03-10 CN CNA2006100572523A patent/CN1810126A/en active Pending
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101253954B (en) * | 2008-04-10 | 2011-01-12 | 上海良友(集团)有限公司 | Wheat puffing bran flour, preparation and applications thereof |
CN101518313B (en) * | 2009-04-09 | 2011-12-21 | 金寅协 | Manufacture method of extrusion germ food |
WO2012129733A1 (en) * | 2011-04-01 | 2012-10-04 | Kraft Foods Global Brands Llc | Method and system for multi-stage stabilization of whole grain flour |
CN103826475A (en) * | 2011-04-01 | 2014-05-28 | 洲际大品牌有限责任公司 | Method and system for multi-stage stabilization of whole grain flour |
CN102792982A (en) * | 2012-08-27 | 2012-11-28 | 滕州市北大仓面粉有限公司 | Wholewheat nutrition powder and preparation method thereof |
CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
CN104605235A (en) * | 2013-11-08 | 2015-05-13 | 新疆仓麦园有限责任公司 | Processing technology for crude fiber wheat flour |
CN103960593A (en) * | 2014-05-06 | 2014-08-06 | 锦州市三清源食品开发有限公司 | Wheat bran puffed food and manufacturing method thereof |
CN103960593B (en) * | 2014-05-06 | 2015-10-14 | 锦州市三清源食品开发有限公司 | A kind of wheat bran dilated food and preparation method thereof |
CN104171842A (en) * | 2014-07-15 | 2014-12-03 | 嘉兴市禾新科技创业投资有限公司 | Wheat aleurone layer flour |
CN105725054A (en) * | 2016-04-20 | 2016-07-06 | 安徽省天麒面业科技股份有限公司 | Bran brewing powder |
CN107996660A (en) * | 2016-11-02 | 2018-05-08 | 中粮集团有限公司 | Wholemeal, wholemeal deep-fried twisted dough sticks composition of raw materials, wholemeal deep-fried twisted dough sticks and preparation method thereof |
CN107125555A (en) * | 2017-04-05 | 2017-09-05 | 河南工业大学 | The wholemeal production technology of middle extraction process offals |
CN108041437A (en) * | 2018-01-09 | 2018-05-18 | 张伟强 | A kind of manufacture craft of wholewheat flour |
CN109549087A (en) * | 2019-01-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of wholemeal |
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