WO2021057560A1 - 一种小麦剥皮制粉工艺 - Google Patents

一种小麦剥皮制粉工艺 Download PDF

Info

Publication number
WO2021057560A1
WO2021057560A1 PCT/CN2020/115436 CN2020115436W WO2021057560A1 WO 2021057560 A1 WO2021057560 A1 WO 2021057560A1 CN 2020115436 W CN2020115436 W CN 2020115436W WO 2021057560 A1 WO2021057560 A1 WO 2021057560A1
Authority
WO
WIPO (PCT)
Prior art keywords
wheat
flour
peeling
milling process
milling
Prior art date
Application number
PCT/CN2020/115436
Other languages
English (en)
French (fr)
Inventor
郭嘉
郭寺祥
王安东
李利民
郭祯祥
Original Assignee
河南工业大学
郑州市德诚粮食工程技术有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 河南工业大学, 郑州市德诚粮食工程技术有限公司 filed Critical 河南工业大学
Publication of WO2021057560A1 publication Critical patent/WO2021057560A1/zh

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B7/00—Auxiliary devices

Definitions

  • the invention relates to the field of wheat flour milling, in particular to a wheat peeling and flour milling process.
  • the traditional wheat flour milling method is "peeling and scraping one by one with the skin, taking the flour from the inside to the outside".
  • the main disadvantages are the long flour route, high equipment investment, and large operation power consumption. Therefore, the wheat peeling and flour milling process came into being.
  • the characteristic of this process is that after the surface layer of wheat is stripped off, it is peeled and scraped to obtain the flour.
  • the wheat seeds coming out of the peeling machine have been peeled to the aleurone layer; the peeled wheat is sent to the dynamic wheat silo for constant temperature, timing, dynamic wheat dampening, the dampening time is 2-3 hours, after the wheat has been conditioned
  • the wheat is de-stoned, magnetically separated, and then go to the clean wheat bin; then after head grinding, go to sieving 1-3. After each sieving process, it goes through heart grinding and slag grinding; and then sieving 4-5, each After the screening process, it only needs to go through the heart grinding; finally, the screening process 6 ends.
  • wheat peeling and flour milling cannot completely remove the wheat cortex. About 30% of the cortex in the groin still needs to be removed in the powder road, because the outer pericarp layer with high fiber content is stripped off and enters the powder road.
  • the cortex is thin and fragile.
  • the aleurone layer and endosperm on the cortex are not only difficult to scrape, but also more difficult to separate from wheat flour, resulting in high ash content of wheat flour; and the aleurone layer of wheat contains a variety of microorganisms and enzymes, which will affect the production The quality of wheat flour obtained.
  • wheat peeling and flour milling is not suitable for producing grade flour, with low economic benefits and difficult to promote and use.
  • the invention aims to overcome the problem that wheat grains have a groin structure in the prior art, and the wheat skin layer cannot be completely removed in wheat peeling and flour milling; and the aleurone layer that enters the powder road in the traditional peeling and flour milling process contains a variety of microorganisms and enzymes. It will affect the quality of the produced wheat flour. It provides a wheat peeling and flour milling process, which can effectively remove the cortex of the wheat groin, prevent the cortex from entering the powder road, and can reduce the microbial content and enzyme activity in the aleurone layer , Improve the quality of wheat flour.
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated and stone-removed, and then tempered, and the tempered wheat is sent to the pre-grinding process for pre-grinding;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer;
  • the pre-treatment process is used to reduce the microbial content and enzyme activity of the aleurone layer;
  • the tempering treatment is carried out again, and then the wheat flour rich in the aleurone layer is prepared through a milling process, or the aleurone layer is further removed from the obtained wheat flour, and then the low ash wheat flour is prepared.
  • the wheat grain is broken into two halves from the groin by pre-grinding, and then the broken wheat is peeled. Since the groin part of the wheat that is broken in two halves is completely exposed, the groin can be effectively rubbed and milled during subsequent peeling, thereby removing the cortex and impurities in the groin and effectively avoiding the wheat groin. The skin layer enters the powder road, causing the problem of high ash content in the ground wheat flour.
  • the present invention can prepare aleurone-rich wheat flour.
  • the aleurone layer accounts for 7% to 9% of the quality of wheat, and more than 70% of the nutrients in wheat are concentrated in the aleurone layer, such as alkyl resorcinol, dietary fiber, etc., which are the essence of wheat and are also called As the "soft gold" in wheat, retaining the aleurone layer can effectively improve the nutritional value of the prepared wheat flour.
  • the wheat aleurone layer also contains various microorganisms, proteases, lipoxygenase and other enzymes, which can decompose the nutrients in the wheat flour and affect the storage quality of the wheat flour. Therefore, in the present invention, the dehulled wheat is pre-treated before the powder is taken, so as to reduce the bacterial load and enzyme activity of the aleurone layer, and ensure the safety and nutrition of the wheat flour obtained after the powder is taken.
  • the conditioning treatment method in step (1) is: adopting normal temperature, heating or vacuum conditioning, adding 0.2% to 7% of the wheat mass, and conditioning time is 5 minutes to 48 hours.
  • the tempering method of the present invention the wheat endosperm can have a certain strength, and the undesired crushing can be avoided during the pre-grinding and peeling treatment.
  • the method of pre-grinding in step (1) is: adopting a roller mill, adjusting the number of teeth to 1 to 4 teeth/cm, the rolling distance to 1.5 to 2.5 mm, and the ratio of fast to slow roll speed (2.5 to 1.25): 1.
  • Using the pre-grinding parameters of the present invention can effectively break the wheat grains into two halves from the groin, while minimizing the yield of whole grains, broken cross-sections or other broken forms of dregs, wheat hearts and flour. Improve wheat utilization.
  • the peeling process in step (2) an emery roller milling machine is used, the sand number is 15-42#, and the peeling time is 30-90s.
  • the peeling method of the present invention the effective separation of the wheat cortex and the aleurone layer can be realized, and the wheat cortex can be effectively removed from the aleurone layer or starchy endosperm.
  • the pretreatment process in step (3) adopts superheated steam for pretreatment, the temperature of the superheated steam is adjusted to 150-250°C, the flow rate is 1-20 kg/cm 2 , and the treatment time is 5-30 s.
  • the pretreatment of the dehulled wheat using the method of the present invention can effectively reduce the microbial content and enzyme activity in the wheat, and ensure the safety and nutrition of the wheat flour.
  • the conditioning treatment method in step (4) is: adopting normal temperature, heating or vacuum conditioning, adding water accounting for 0.2%-4% of the wheat mass, and conditioning time is 5min-24h.
  • the tempering temperature is: 40-60°C.
  • a dehulling device is used to remove the aleurone layer, and the dehulling device is a sand roller milling machine, the sand number is 15-42#, and the peeling time is 15-60s.
  • the dehulling method of the present invention the wheat aleurone layer and the starchy endosperm can be effectively separated, the aleurone layer can be effectively removed, and low-ash wheat flour can be obtained.
  • a roller mill is used for grinding and powder extraction.
  • the present invention has the following beneficial effects:
  • the pretreatment process reduces the microbial content and enzyme activity in the wheat before taking the flour, ensuring the safety and nutrition of the wheat flour obtained after taking the flour;
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated and stone-removed, and then tempered, added with 4% of the weight of the wheat, tempered at room temperature for 24 hours, and the tempered wheat is sent to the mill for processing Pre-grinding.
  • the number of teeth of the mill is 4 teeth/cm
  • the rolling distance is 2.1mm
  • the ratio of fast and slow roll speed is 2:1;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer and retain the aleurone layer.
  • an emery roller mill is used in the hulling process.
  • the sand number is 24#, and the rolling time is 60s;
  • the dehulling process uses a sand roller milling machine, with sand No. 24#, and a milling time of 30s, and then use a roller mill for milling. Grind flour to obtain low-ash wheat flour.
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated, and cleaned by removing stones, and then the tempering treatment is carried out, adding water that accounts for 7% of the weight of the wheat, tempering at room temperature for 48 hours, and sending the tempered wheat to the mill for processing Pre-grinding.
  • the number of teeth of the mill is 1 tooth/cm
  • the rolling distance is 2.5mm
  • the speed ratio of fast and slow rolls is 2.5:1;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer and retain the aleurone layer.
  • an emery roller mill is used in the hulling process.
  • the sand number is 15#, and the rolling time is 30s;
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated, and cleaned by removing stones, and then undergoes tempering treatment, adding 0.2% of the weight of the wheat, heating and tempering at 50°C for 5 minutes, and sending the tempered wheat to the mill
  • the pulverizer is pre-grinding.
  • the number of teeth of the pulverizer is 4 teeth/cm
  • the rolling distance is 1.5mm
  • the ratio of fast and slow roll speed is 1.25:1;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer and retain the aleurone layer.
  • an emery roller mill is used in the hulling process.
  • the sand number is 42#, and the rolling time is 90s;
  • the sand roller milling machine is used, the sand number is 42#, the milling time is 60s, and then the roller mill is used for processing. Milling to obtain low-ash wheat flour.
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated and stone-removed, and then tempered. Water is added to account for 3% of the wheat mass, tempered at room temperature for 24 hours, and the tempered wheat is sent to the mill for processing. Pre-grinding. During pre-grinding, the number of teeth of the mill is 1.6 teeth/cm, the rolling distance is 2.1mm, and the ratio of fast and slow roll speed is 1.75:1;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer and retain the aleurone layer.
  • an emery roller mill is used in the hulling process.
  • the sand number is 18#, and the rolling time is 50s;
  • a wheat peeling and flour milling process includes the following steps:
  • a wheat peeling and flour milling process includes the following steps:
  • a wheat peeling and flour milling process includes the following steps:
  • the wheat is screened, classified, magnetically separated and stone-removed, and then tempered, and 4% of the weight of the wheat is added.
  • the tempering time is 24 hours, and the tempered wheat is sent to the mill During pre-grinding, the number of teeth of the mill is 4 teeth/cm, the rolling distance is 2.1mm, and the ratio of fast and slow roll speed is 2:1;
  • the wheat cut in half from the groin is obtained through screening and selection, and sent to the dehulling process to remove the hull layer and retain the aleurone layer.
  • an emery roller mill is used in the hulling process.
  • the sand number is 24#, and the rolling time is 60s;
  • the dehulling process uses a sand roller milling machine, with sand No. 24#, and a milling time of 30s, and then use a roller mill for milling. Grind flour to obtain low-ash wheat flour.
  • the ash content, the total number of colonies and the polyphenol oxidase activity of the wheat flour prepared in the above examples and comparative examples were determined, and the results are shown in Table 1.
  • the determination of the total number of colonies refers to the method in GB4789.2-2016, and the polyphenol oxidase activity is determined using a kit.
  • Table 1 Wheat flour quality measurement results.
  • the wheat flour prepared by the method of the present invention in Examples 1 to 3 has low ash content, low bacterial load and low polyphenol oxidase activity.
  • Comparative Example 1 the traditional flour milling method was used, and the cortex at the wheat groin could not be completely removed.
  • the wheat flour had a higher ash content, high bacterial load and high polyphenol oxidase activity.
  • Example 4 The aleurone-rich wheat flour prepared by the method of the present invention has a small amount of bacteria and low enzyme activity. Comparative Example 2 The wheat flour rich aleurone layer obtained by the traditional flour milling method, the cortex at the wheat groin is not complete Removal, the ash content is higher than that in Example 4, and the pre-treatment of sterilization and enzymatic elimination is not carried out, the amount of bacteria carried is high and the activity of polyphenol oxidase is high.
  • Comparative Example 3 the cortex at the ventral sulcus was removed, but without the pre-treatment of sterilization and enzyme elimination, the bacterial load and polyphenol oxidase activity were lower than those in Comparative Example 1, but still higher than those in Example 1. .

Landscapes

  • Cereal-Derived Products (AREA)
  • Adjustment And Processing Of Grains (AREA)

Abstract

一种小麦剥皮制粉工艺，步骤为：(1)将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理后送入预磨工序进行预磨；(2)通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层；(3)通过前处理工艺，降低小麦中的微生物含量和酶活性；(4)再次进行调质处理，然后通过碾磨工艺制取富含糊粉层的小麦粉，或对所得小麦粉脱除所述糊粉层后，制取低灰分小麦粉。该制粉工艺先通过预磨使小麦从腹沟处断裂为两半，然后对断裂后的小麦进行脱皮，使小麦腹沟腹沟处的皮层和杂质有效去除，避免了小麦腹沟处的皮层进入制粉工序；并通过脱皮工序实现小麦皮层与糊粉层的有效分离或糊粉层与淀粉性胚乳的有效分离，制得不同品质小麦粉。

Description

一种小麦剥皮制粉工艺 技术领域
本发明涉及小麦制粉领域，尤其是涉及一种小麦剥皮制粉工艺。
背景技术
传统小麦制粉方式是“带皮逐道剥刮，从里向外取粉”，其主要缺点是粉路长、设备投资高、运行电耗大等。因此，小麦剥皮制粉工艺应运而生，该工艺的特点是将小麦表面皮层脱去后，再进行剥刮取粉。例如，一种在中国专利文献上公开的“小麦剥皮制粉工艺”，其公告号CN1144718，其工艺流程为将原料经筛选、磁选、去石、着水后，去专用的小麦剥皮机，经剥皮机出来的小麦籽实已被剥皮至糊粉层；将经剥皮后的小麦送至动态润麦仓，进行恒温，定时，动态润麦，润麦时间为2-3小时，经润麦后的小麦再经去石，磁选后去净麦仓；然后经头磨后去筛理1-3，每道筛理工序后都经过心磨和渣磨；再经筛理4-5，每道筛理工序后只需要经过心磨；最后经筛理6结束。
但是由于小麦籽粒具有腹沟结构，小麦剥皮制粉不能完全脱除小麦皮层，腹沟内约30％的皮层仍需在粉路中去除，因高纤维含量的外果皮层剥去，进入粉路的皮层薄而易碎，皮层上的糊粉层与胚乳不仅难以刮净，而且更难与小麦粉分离，导致小麦粉灰分高；并且小麦的糊粉层中含有多种微生物和酶类，会影响制得的小麦粉品质。基于上述原因，小麦剥皮制粉不适于生产等级粉，经济效益低，难以推广使用。
发明内容
本发明是为了克服现有技术中由于小麦籽粒具有腹沟结构，小麦剥皮制粉不能完全脱除小麦皮层；并且传统的剥皮制粉工艺中进入粉路的糊粉层中含有多种微生物和酶类，会影响制得的小麦粉品质问题，提供一种小麦剥皮制粉工艺，可有效脱除小麦腹沟部位的皮层，避免皮层进入粉路，并且可以降低糊粉层中的微生物含量和酶活性，提高制得的小麦粉品质。
为了实现上述目的，本发明采用以下技术方案：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，经过调质后的小麦送入预磨工序进行预磨；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层；
(3)小麦脱皮后，通过前处理工艺，降低糊粉层的微生物含量和酶活性；
(4)小麦前处理后，再次进行调质处理，然后通过碾磨工艺制取富含糊粉层的小麦粉，或对所得小麦粉进一步脱除糊粉层后，制取低灰分小麦粉。
本发明先通过预磨使小麦籽粒从腹沟处断裂为两半，然后再对断裂后的小麦进行脱皮。由于断裂为两半的小麦，其腹沟部分得以完全暴露，后续脱皮时可以使腹沟处得到有效的摩擦和碾磨，从而将腹沟处的皮层和杂质去除，有效避免了小麦腹沟处的皮层进入粉路、造成研磨出的小麦粉灰分含量高的问题。
同时，本发明可制取富糊粉层小麦粉。糊粉层占小麦质量的7％～9％，而小麦中70％以上的营养就集中在糊粉层里，如烷基间苯二酚、膳食纤维等，是小麦的精华所在，又被称为小麦中的“软黄金”，保留糊粉层可以有效提高制得的小麦粉的营养价值。但小麦糊粉层同时也含有各种微生物及蛋白酶、脂肪氧化酶等多种酶类，可以分解小麦粉中的营养物质，影响小麦粉的储藏品质。因此本发明在取粉前，先对脱皮后的小麦进行前处理，降低糊粉层的带菌量和酶活性，保证了取粉后得到的小麦粉的安全性和营养性。
作为优选，步骤(1)中的调质处理方法为：采用常温、加热或真空调质方式，加入占小麦质量0.2％～7％的水，调质时间为5min～48h。采用本发明中的调质方法，可以使小麦胚乳具有一定的强度，在预磨和脱皮处理时，避免不期望的破碎。
作为优选，步骤(1)中预磨的方法为：采用辊式磨粉机，调节齿数为1～4牙/cm，轧距为1.5～2.5mm，快慢辊速比为(2.5～1.25)∶1。采用本发明中的预磨参数，可以有效使小麦籽粒从腹沟处断为两半，而尽量减少完整籽粒、从横截面断开或其他破碎形式的麦渣、麦心及面粉的得率，提高小麦利用率。
作为优选，步骤(2)中的脱皮工序中采用砂辊碾皮机，砂号为15～42#，脱皮时间为30～90s。通过本发明中的脱皮方法，可以实现小麦皮层和糊粉层的有效分离，有效脱去小麦皮层至糊粉层或淀粉性胚乳。
作为优选，步骤(3)中的前处理工艺采用过热蒸汽进行前处理，调节过热蒸汽温度为150～250℃，流速为1～20kg/cm 2，处理时间为5～30s。对脱皮后的小麦使用本发明中的方法进行前处理，可以有效降低小麦中的微生物含量和酶活性，保证了小麦粉的安全性和营养性。
作为优选，步骤(4)中的调质处理方法为：采用常温、加热或真空调质方式，加入占小麦质量0.2％～4％的水，调质时间为5min～24h。
作为优选，采用加热调质方式时，调质温度为：40～60℃。
作为优选，步骤(4)中，采用脱皮装置脱除糊粉层，脱皮装置采用砂辊碾皮机，砂号为15～42#，脱皮时间为15～60s。通过本发明中的脱皮方法，可以实现小麦糊粉层和淀粉性胚乳的有效分离，有效去除糊粉层，得到低灰分小麦粉。
作为优选，步骤(4)中的碾磨工艺中采用辊式磨粉机进行碾磨取粉。
因此，本发明具有如下有益效果：
(1)先通过预磨使小麦籽粒从腹沟处断裂为两半，然后再对断裂后的小麦进行脱皮，使小麦腹沟部分得以完全暴露，从而将腹沟处的皮层和杂质有效去除，避免了小麦腹沟处的皮层进入粉路，造成研磨出的小麦粉品质下降的问题；
(2)取粉前通过前处理工艺降低了小麦中的微生物含量和酶活性，保证了取粉后得到的小麦粉的安全性和营养性；
(3)通过控制小麦的脱皮程度，实现小麦皮层与糊粉层的有效分离或糊粉层与淀粉性胚乳的有效分离，可以得到不同品质的小麦粉。
具体实施方式
下面结合具体实施方式对本发明做进一步的描述。
实施例1：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量4％的水，常温调质24h，经过调质后的小麦送入磨粉机进行预磨，预磨时磨粉机的齿数为4牙/cm，轧距为2.1mm，快慢辊速比为2∶1；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层并保留糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为24#，碾皮时间为60s；
(3)小麦脱皮后，采用过热蒸汽进行前处理，调节过热蒸汽温度为200℃，流速为10kg/cm 2，处理时间为10s；
(4)小麦前处理后，加入占小麦质量2％的水进行调质处理，调质时间为10min；
(5)小麦再次调质后，送入脱皮工序脱去糊粉层，脱皮工序采用砂辊碾皮机，选用砂号为24#，碾皮时间为30s，然后使用辊式磨粉机进行碾磨制粉，得到低灰分小麦粉。
实施例2：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量7％的水，常温调质48h，经过调质后的小麦送入磨粉机进行预磨，预磨时磨粉机的齿数为1牙/cm，轧距为2.5mm，快慢辊速比为2.5∶1；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层并保留糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为15#，碾皮时间为30s；
(3)小麦脱皮后，采用过热蒸汽进行前处理，调节过热蒸汽温度为150℃，流速为1kg/cm 2， 处理时间为30s；
(4)小麦前处理后，加入占小麦质量0.2％的水进行调质处理，调质时间为5min；
(5)小麦再次调质后，送入脱皮工序脱去糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为15#，碾皮时间为15s，然后使用辊式磨粉机进行碾磨制粉，得到低灰分小麦粉。
实施例3：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量0.2％的水，50℃下加热调质5min，经过调质后的小麦送入磨粉机进行预磨，预磨时磨粉机的齿数为4牙/cm，轧距为1.5mm，快慢辊速比为1.25∶1；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层并保留糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为42#，碾皮时间为90s；
(3)小麦脱皮后，采用过热蒸汽进行前处理，调节过热蒸汽温度为240℃，流速为20kg/cm 2，处理时间为5s；
(4)小麦前处理后，加入占小麦质量4％的水进行调质处理，调质时间为24h；
(5)小麦再次调质后，送入脱皮工序脱去糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为42#，碾皮时间为60s，然后使用辊式磨粉机进行碾磨制粉，得到低灰分小麦粉。
实施例4：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量3％的水，常温调质24h，经过调质后的小麦送入磨粉机进行预磨，预磨时磨粉机的齿数为1.6牙/cm，轧距为2.1mm，快慢辊速比为1.75∶1；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层并保留糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为18#，碾皮时间为50s；
(3)小麦脱皮后，采用过热蒸汽进行前处理，调节过热蒸汽温度为200℃，流速为15kg/cm 2，处理时间为30s；
(4)小麦处理后，加入占小麦质量2％的水进行调质处理，然后使用辊式磨粉机进行碾磨制粉，得到富糊粉层小麦粉。
对比例1：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量4％ 的水，常温调质24h；；
(2)调质处理后的小麦送入碾磨工序制粉，控制出粉率为72％，得到普通小麦粉。
对比例2：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量4％的水，常温调质24h；；
(2)调质处理后的小麦送入碾磨工序制粉，控制出粉率为85％，得到富糊粉层小麦粉。
对比例3：
一种小麦剥皮制粉工艺，包括以下步骤：
(1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，加入占小麦质量4％的水，调质时间为24h，经过调质后的小麦送入磨粉机进行预磨，预磨时磨粉机的齿数为4牙/cm，轧距为2.1mm，快慢辊速比为2∶1；
(2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层并保留糊粉层，脱皮工序中采用砂辊碾皮机，选用砂号为24#，碾皮时间为60s；
(4)小麦脱皮后，加入占小麦质量2％的水进行调质处理，调质时间为10min；
(5)小麦再次调质后，送入脱皮工序脱去糊粉层，脱皮工序采用砂辊碾皮机，选用砂号为24#，碾皮时间为30s，然后使用辊式磨粉机进行碾磨制粉，得到低灰分小麦粉。
对上述实施例和对比例中制得的小麦粉的灰分含量、菌落总数和多酚氧化酶活性进行测定，结果如表1所示。其中菌落总数的测定参照GB4789.2-2016中的方法，多酚氧化酶活性使用试剂盒进行测定。
表1：小麦粉品质测定结果。
Figure PCTCN2020115436-appb-000001
从表1中可以看出，实施例1～3中采用本发明中的方法制得的小麦粉灰分低、带菌量 少且多酚氧化酶活性低。而对比例1采用传统制粉方法，小麦腹沟处的皮层无法完全去除，制得的小麦粉灰分与实施例1相比较高，且带菌量高且多酚氧化酶活性高。
实施例4采用本发明中的方法制得的富糊粉层小麦粉带菌量少且酶活性低，对比例2采用传统制粉方法得到的富含糊粉层的小麦粉，小麦腹沟处的皮层无法完全去除，灰分含量与实施例4中相比较高，并且不进行灭菌灭酶前处理，带菌量高且多酚氧化酶活性高。
对比例3中脱去了腹沟处的皮层，但不进行灭菌灭酶前处理，带菌量和多酚氧化酶活性与对比例1中有所降低，但与实施例1相比仍较高。

Claims (9)

  1. 一种小麦剥皮制粉工艺，其特征是，包括以下步骤：
    (1)先将小麦进行筛选、分级、磁选和去石清理，然后进行调质处理，经过调质后的小麦送入预磨工序进行预磨；
    (2)小麦预磨后，通过筛选和精选，得到从腹沟处断为两半的小麦，送入脱皮工序脱去皮层；
    (3)小麦脱皮后，通过前处理工艺，降低小麦中的微生物含量和酶活性；
    (4)小麦前处理后，再次进行调质处理，然后通过碾磨工艺制取富含糊粉层的小麦粉，或对所得小麦粉脱除所述糊粉层后，制取低灰分小麦粉。
  2. 根据权利要求1所述的一种小麦剥皮制粉工艺，其特征是，步骤(1)中的调质处理方法为：采用常温、加热或真空调质方式，加入占小麦质量0.2％～7％的水，调质时间为5min～48h。
  3. 根据权利要求1或2所述的一种小麦剥皮制粉工艺，其特征是，步骤(1)中预磨的方法为：采用辊式磨粉机，调节齿数为1～4牙/cm，轧距为1.5～2.5mm，快慢辊速比为(2.5～1.25):1。
  4. 根据权利要求1所述的一种小麦剥皮制粉工艺，其特征是，步骤(2)中的脱皮工序中采用砂辊碾皮机，砂号为15～42#，脱皮时间为30～90s。
  5. 根据权利要求1所述的一种小麦剥皮制粉工艺，其特征是，步骤(3)中的前处理工艺采用过热蒸汽进行前处理，调节过热蒸汽温度为150～250℃，流速为1～20kg/cm 2，处理时间为5～30s。
  6. 根据权利要求1所述的一种小麦剥皮制粉工艺，其特征是，步骤(4)中的调质处理方法为：采用常温、加热或真空调质方式，加入占小麦质量0.2％～4％的水，调质时间为5min～24h。
  7. 根据权利要求2或6所述的一种小麦剥皮制粉工艺，其特征是，所述加热调质方式的调质温度为40～60℃。
  8. 根据权利要求1或6所述的一种小麦剥皮制粉工艺，其特征是，步骤(4)中，采用脱皮装置脱除糊粉层，所述脱皮装置采用砂辊碾皮机，砂号为15～42#，脱皮时间为15～60s。
  9. 根据权利要求1或6所述的一种小麦剥皮制粉工艺，其特征是，步骤(4)中的碾磨工艺中采用辊式磨粉机进行碾磨取粉。
PCT/CN2020/115436 2019-09-23 2020-09-16 一种小麦剥皮制粉工艺 WO2021057560A1 (zh)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN201910898970.0A CN110773251A (zh) 2019-09-23 2019-09-23 小麦剥皮及分层取粉的制粉工艺
CN201910898970.0 2019-09-23
CN202010857774.1 2020-08-24
CN202010857774.1A CN112024003A (zh) 2019-09-23 2020-08-24 一种小麦剥皮制粉工艺

Publications (1)

Publication Number Publication Date
WO2021057560A1 true WO2021057560A1 (zh) 2021-04-01

Family

ID=69383797

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/115436 WO2021057560A1 (zh) 2019-09-23 2020-09-16 一种小麦剥皮制粉工艺

Country Status (2)

Country Link
CN (2) CN110773251A (zh)
WO (1) WO2021057560A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115254243A (zh) * 2022-08-18 2022-11-01 福建顺成面业发展股份有限公司 一种能够制取食用粉的小麦麸皮的制备方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110773251A (zh) * 2019-09-23 2020-02-11 河南工业大学 小麦剥皮及分层取粉的制粉工艺
CN112931767A (zh) * 2021-02-03 2021-06-11 河南工业大学 一种富含糊粉层的小麦粉及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1128681A (zh) * 1995-06-22 1996-08-14 湖北粮机厂研究设计所 小麦分层剥皮工艺
CN1159962A (zh) * 1996-02-09 1997-09-24 株式会社佐竹制作所 对制粉小麦进行预处理的方法和设备
CN1167013A (zh) * 1996-05-31 1997-12-10 株式会社佐竹制作所 面粉磨制方法中的预处理过程
WO2008132238A1 (en) * 2007-05-01 2008-11-06 Novozymes A/S A process for conditioning grain
CN106578880A (zh) * 2016-12-13 2017-04-26 扬州名佳食品有限公司 一种高出粉率的冷冻非发酵富硒小麦粉的生产方法
CN109090451A (zh) * 2018-08-06 2018-12-28 河南工业大学 一种利用过热蒸汽改善弱筋小麦食用品质的方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2126576Y (zh) * 1990-10-18 1993-01-20 王义锡 四皮四心小型等级面粉磨组
CN100382891C (zh) * 2006-05-30 2008-04-23 胡新中 一种燕麦米的加工方法
CN105689042A (zh) * 2016-03-15 2016-06-22 河南实佳面粉有限公司 一种小麦表皮软化工艺
CN108554480A (zh) * 2018-04-11 2018-09-21 涡阳县丰华面业有限公司 一种小麦表皮的调质软化处理方法
CN108371986B (zh) * 2018-04-28 2020-12-25 海南恒丰河套面业有限公司 一种全麦粉加工工艺
CN110773251A (zh) * 2019-09-23 2020-02-11 河南工业大学 小麦剥皮及分层取粉的制粉工艺

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1128681A (zh) * 1995-06-22 1996-08-14 湖北粮机厂研究设计所 小麦分层剥皮工艺
CN1159962A (zh) * 1996-02-09 1997-09-24 株式会社佐竹制作所 对制粉小麦进行预处理的方法和设备
CN1167013A (zh) * 1996-05-31 1997-12-10 株式会社佐竹制作所 面粉磨制方法中的预处理过程
WO2008132238A1 (en) * 2007-05-01 2008-11-06 Novozymes A/S A process for conditioning grain
CN106578880A (zh) * 2016-12-13 2017-04-26 扬州名佳食品有限公司 一种高出粉率的冷冻非发酵富硒小麦粉的生产方法
CN109090451A (zh) * 2018-08-06 2018-12-28 河南工业大学 一种利用过热蒸汽改善弱筋小麦食用品质的方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115254243A (zh) * 2022-08-18 2022-11-01 福建顺成面业发展股份有限公司 一种能够制取食用粉的小麦麸皮的制备方法
CN115254243B (zh) * 2022-08-18 2024-01-16 福建顺成面业发展股份有限公司 一种能够制取食用粉的小麦麸皮的制备方法

Also Published As

Publication number Publication date
CN112024003A (zh) 2020-12-04
CN110773251A (zh) 2020-02-11

Similar Documents

Publication Publication Date Title
WO2021057560A1 (zh) 一种小麦剥皮制粉工艺
Ogbonna Current developments in malting and brewing trials with sorghum in Nigeria: A review
WO2013064042A1 (zh) 一种稻谷制米工艺及装置
CN108371986B (zh) 一种全麦粉加工工艺
CN106423397B (zh) 一种糯小麦制粉工艺方法
CN108579853B (zh) 一种水稻留胚米保留营养源工艺
CN106179561B (zh) 一种留胚米的加工方法
CN110075949A (zh) 一种提高出米率的大米加工方法
CN102463159B (zh) 由胚与糊粉层碾磨而成的洁净米粕及其生产工艺
CN103704578B (zh) 一种苦荞麦全营养米及制备方法
CN107125555B (zh) 中间提取处理麸质物料的全麦粉生产工艺
CN111317094A (zh) 一种小麦全麦粉制作工艺
WO2013064036A1 (zh) 搅拌剥除谷物和油料作物籽粒皮层的方法
JP5313982B2 (ja) 米粉製造方法、及び米粉製造システム
CN104068436B (zh) 一种发酵板栗饮料的生产工艺
WO2004093549A3 (en) Process of forming corn flaking grits of improved quality with minimization of production of corn doubles
CN109759175A (zh) 一种糯米加工工艺
CN112844517A (zh) 一种降低能耗的大米加工方法
JP4030466B2 (ja) 小麦の精麦方法
CN105817282A (zh) 一种细糙米及其加工方法
CN1252090C (zh) 荞麦淀粉生产方法
CN111053188A (zh) 一种糙米的快速润米方法及糙米浸泡液
CN112206851B (zh) 一种大米的精加工方法
NL2029425B1 (en) Barley flour milling process for separating endosperm and bran based on combined grinding technology
CN116869114A (zh) 一种熟化全麦粉的加工工艺

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20867665

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20867665

Country of ref document: EP

Kind code of ref document: A1