CN105815364A - Flour heat treatment processing process - Google Patents
Flour heat treatment processing process Download PDFInfo
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- CN105815364A CN105815364A CN201610267005.XA CN201610267005A CN105815364A CN 105815364 A CN105815364 A CN 105815364A CN 201610267005 A CN201610267005 A CN 201610267005A CN 105815364 A CN105815364 A CN 105815364A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 148
- 238000010438 heat treatment Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 230000008569 process Effects 0.000 title claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000007599 discharging Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 18
- 238000007669 thermal treatment Methods 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 14
- 235000021307 Triticum Nutrition 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 238000004148 unit process Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 238000012986 modification Methods 0.000 abstract description 3
- 230000004048 modification Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 11
- 235000012970 cakes Nutrition 0.000 description 9
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- 238000004519 manufacturing process Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 238000013021 overheating Methods 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- 108010050181 aleurone Proteins 0.000 description 4
- 238000004061 bleaching Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000021251 pulses Nutrition 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 230000007850 degeneration Effects 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
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- 108010068370 Glutens Proteins 0.000 description 2
- 238000010170 biological method Methods 0.000 description 2
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- 230000009172 bursting Effects 0.000 description 2
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004342 Benzoyl peroxide Substances 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- 239000004343 Calcium peroxide Substances 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019400 benzoyl peroxide Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 235000019402 calcium peroxide Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
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- 235000013410 fast food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
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- 235000012431 wafers Nutrition 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/003—Heat treatment
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a flour heat treatment processing process. Traditional wheat-processed flour is conveyed into a heat treatment unit by a pre-set flow; the heat treatment unit comprises at least one grade of a spiral conveyor with a jacket layer, which is sequentially connected in series; the flour enters from a feeding hole of the first-grade spiral conveyor and is output from a discharging hole of the last-grade spiral conveyor; in a flour conveying process, steam is introduced into the jacket layer of each grade of the spiral conveyor, and food-grade steam is introduced into a conveying chamber of the first-grade spiral conveyor at least to be mixed with the steam, and a spiral blade propels and stirs; the flour subjected to the heat treatment is output through a conveying pipeline; in the flour conveying process, the flour is sufficiently scattered through a high-speed online crusher; the scattered flour is rapidly cooled and the moisture content is rapidly reduced in drying equipment; and finally, the flour is unloaded and stored. According to the flour heat treatment processing process, modification and gelatinization of starch and proteins in the flour are realized through steps of online continuous steam humidification and heating and the like, so that the performance of the flour is greatly improved.
Description
Technical field
The present invention relates to milling final-processing technology, specifically a kind of flour heat-treatment processing process, belong to technical field of grain deep processing.
Background technology
Flour is as a kind of large raw-food material, and purposes is extremely wide, and the past, it was the primary raw material of conventional staple food such as noodles, dumpling, steamed bread and baked goods such as cookies, cake, cake, bread and egg roll etc. of people.And the most domestic tailored flour quantity and kind are the most less, the method produced is the most single, major part is that employing is joined wheat, joined powder and additivated method, almost without using other new technology, so causing food enterprise to select the phenomenon that variety range is little, food quality is the highest and of less types.Continually developing and applying along with new technique, developed country is had started to explore after flour is carried out by physical method modify and produces all kinds of tailored flour, referred to as " modified wheat flour ", i.e. changed the quality of flour by flour heat-treating methods.Flour heat treatment is a new technique in terms of flower characters improvement, is that flour tailored flour produces, and increment utilizes, reduces the effective measures of production cost.After deliberation, flour is after high pressure appropriateness gelatinizing, physics and the rheological properties of gentle dough-making powder can be improved, the appropriate degeneration of gluten meal, flour is with the gelation of starch, and the viscosity of hot and cold is modified a preferable state, and the viscosity of cold conditions is the best, i.e. under the stirring of cold water, the viscosity of batter is the best.Meanwhile, high temperature and steam-energy make the content of microorganisms in flour drastically reduce, thus the edible safety of improving product.The noodles of important proportion, dumpling and other food is accounted in China's food configuration, the most dynamic and the industrialization food such as instant noodles of competition, quick-freezing dumpling, the character such as fine dried noodles improvement during, majority needs to use modified starch, and use the modified wheat flour containing aleurone all to replace or the most a large amount of modified starch used of part replacement, there is actual application prospect very much, and safety and the suitability of food can be further ensured that.
It is a kind of wholefood not having any additive through the flour of Overheating Treatment, flour distinctive wheat fragrance can be kept, nowadays it is widely used for making being permitted numerous food and food additive, image planes bag and the face coat of food, soup stock, sauce, beans, wafer and bakery；Thickening agent, baby food and cookies, also can be used as binding agent, as being used in sausage product, as premix, blends flour and partly replaces starch.For flour mill, it is the value-added product of a kind of high profit through the flour of Overheating Treatment.Flour Technology for Heating Processing originates in early 1990s in developed country, at that time primarily to produce the flour being specifically designed to making cake that viscosity is high, antibacterial is few, but the domestic research now for flour heat treatment is the most also confined to laboratory stage, the flour thermal treatment process technology for factorial praluction is equipped or blank.
The application of the flour heat treatment technics that external recent years develops is first from the beginning of cake mix, turbine technology was used to make aleuronat inactivate at that time, original only low muscle Semen Tritici aestivi just fertile qualified cake mix can be produced with common wheat, the requirement of this application Shi Ying CWB the earliest, uses Canada's high-gluten flour to be modified in the technique of cracker meal succeed.And have the most and change meaning, also it is the highest application of rising in value, is to utilize turbine technology that flour carries out partial gelatinization to make aleurone.Aleurone has the character that general modified starch just can have, and this flour containing aleurone is highly suitable for frying, fried rear finished product palatable crisp.Bringing good news in the western fast food industry that Britain is large-scale industrial production, the product such as fried chicken, fried fish tartar souce, hamburger has use.The gelatinizing of the different depth of flour, it is possible to obtain a series of amazing character, in use at all the most inferior unlike starch, as water conservation, cohere, figuration filling, the character such as freeze-thaw stability.On the other hand, in order to ensure food safety, European Union just prohibitted the use of chlorine as bleaching of flour agent as far back as 2000.Hereafter, flour physical modification technique is widely applied in European Union member countries.6 ministries and commissions such as China's Ministry of Public Health in 2011 combine assigns ban: " from 1 day May in 2011, forbid adding bleaching of flour agent benzoyl peroxide, calper calcium peroxide in Flour production ".Therefore, the simply matter of time applied in China extends to other large food production of flour physical modification technique.
The production of domestic current tailored flour is substantially what the technology around two aspects was launched: the flour of separate sources is carried out reasonably combined joining powder technology by (1)；(2) the additive improving technology that the additive using chemical/biological method to produce is carried out.Cracker meal is had by typically join that powder mode can solve problem, but this condition premised on using low muscle Semen Tritici aestivi, owing to being limited to the quality of domestic low muscle Semen Tritici aestivi, the raw materials for production of Current Domestic cracker meal are mainly based on import wheat, since so, the cost of material that cracker meal produces increases (being limited by Semen Tritici aestivi import quota, some flour mills have to buy import low muscle Semen Tritici aestivi from intermediate suppliers, and cost of material will increase further) accordingly.The additive using chemistry or biological method synthesis or extraction is another shortcut improving flour quality, typical such as brightening agent, gluten fortifier, emulsion stabilizer etc..Use additive have of both limitation, one is the restriction in terms of the use of most additive exists safety using amount.In order to ensure food safety, European Union's regulation started to prohibit the use of chlorine as bleaching of flour agent from the l1 month in 2000.Hereafter, flour Technology for Heating Processing is widely applied in European Union member countries.North American countries there is no the plan prohibitting the use of chlorine as bleaching of flour agent at present.Abuse additive has been increasingly becoming one of key factor threatening China food safety, along with country is to the disabling of food additive and control, relies on and merely adds modifying agent and hardening agent produces tailored flour and will run into the bottleneck of development.Two is that additive role is very limited, it is impossible to tackle the problem at its root.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of flour heat-treatment processing process, it is by steps such as on-line continuous steam humidification heating, it is achieved starch and the degeneration of albumen, gelatinizing in flour, makes the performance of flour be greatly promoted.
The technical scheme provided according to the present invention: flour heat-treatment processing process, it is characterised in that comprise the steps:
(1), the quantitative feeding of flour: use the flour of conventional wheat processing, send into thermal treatment unit with the flow set；
(2), humidification heating is with mix and blend: described thermal treatment unit includes the auger conveyor of at least jacketed layer that one-level is in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor；In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of at least first order auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir；
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, and flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, is then sent to drying equipment and is dried process；
(4), it is dried: the flour after breaing up quickly reduces temperature in drying equipment, reduces moisture；
(5), discharging, put in storage.
As a further improvement on the present invention, the flour in described step (1) uses water content at 25 ~ 32 DEG C to be the flour of 13.5% ~ 14.8%.
As a further improvement on the present invention, in described step (1), the flow of flour is that 60 ~ 100kg/ divides.
As a further improvement on the present invention, thermal treatment unit used in described step (2) includes the auger conveyor of three grades of jacketed layers in sequential series；The flow of the steam being passed through first order auger conveyor chuck layer is that 5 ~ 7m3/ divides, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3 ~ 5m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa；The flow of the steam being passed through second level auger conveyor chuck layer is 5 ~ 7m3/ second, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5 ~ 7m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa；The flow of the steam being passed through third level auger conveyor chuck layer is 2 ~ 3m3/ second, and temperature is 100 ~ 105 DEG C, and pressure is 0.2 ~ 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam.
As a further improvement on the present invention, the granularity after flour is broken up in described step (3) should all be sieved by CB36.
As a further improvement on the present invention, drying equipment used in described step (4) uses flash dryer.
As a further improvement on the present invention, in described step (4), the dried temperature of flour should be reduced to less than 30 DEG C, and the moisture in flour should be less than 14.0%.
As a further improvement on the present invention, in described step (5), dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then puts in storage after air-flow cools down, and the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
The present invention compared with prior art, has the advantage thatThe present invention is by steps such as on-line continuous steam humidification heating, it is achieved starch and the degeneration of albumen, gelatinizing in flour, makes the performance of flour be greatly promoted.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Processing quick-freezing boiled dumplings wheat flour specially, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 14.2%, and the flow that this flour divides with 70kg/ is sent into thermal treatment unit；
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor；In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir；The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 6m3/ divides, temperature is 105 DEG C, and pressure is 0.45MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3m3/ divides, temperature is 110 DEG C, and pressure is 0.8MPa；The flow of the steam being passed through second level auger conveyor chuck layer is that 5m3/ divides, and temperature is 105 DEG C, and pressure is 0.45MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 1.0MPa；The flow of the steam being passed through third level auger conveyor chuck layer is that 2m3/ divides, and temperature is 102 DEG C, and pressure is 0.30MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam；
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all is sieved by CB36, is then sent to drying equipment and is dried process；
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 32 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 14.0%；
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Quick-freezing boiled dumplings wheat flour specially after Overheating Treatment, when doing quick-freezing boiled dumplings, dumpling wrapper thickness can reach 1.0mm, makes dumpling and freezes 30 minutes-36 DEG C of urgency, deposits one month for-10 DEG C, do not have bursting by freezing situation to occur.Dumpling boils 10 minutes in 100 DEG C of boiling water, and dumplings does not rupture, and well-done dumpling wrapper is glossy, is translucent, and can indistinctly see filling for dumplings.
Embodiment 2
Processing cake wheat flour specially, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 13.5%, and the flow that this flour divides with 60kg/ is sent into thermal treatment unit；
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor；In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir；The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 5m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3m3/ divides, temperature is 110 DEG C, and pressure is 0.5MPa；The flow of the steam being passed through second level auger conveyor chuck layer is that 0.4m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 0.5MPa；The flow of the steam being passed through third level auger conveyor chuck layer is that 5m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam；
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all by No. CB36 sieve, is then sent to drying equipment and is dried process；
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 28 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 13.8%；
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Cake wheat flour specially after Overheating Treatment, can improve the flour adhesion to oils and fats, the i.e. epidermis of cake does not has the precipitation of oils and fats, and the tissue of cake is finer and smoother simultaneously, and mouthfeel is more preferable.
Embodiment 3
Processing Cantonese quick-freezing bag point flour, comprises the steps:
(1), the quantitative feeding of flour: using the flour of conventional wheat processing, the water content that this flour is calculated at 30 DEG C is 14.8%, and the flow that this flour divides with 100kg/ is sent into thermal treatment unit；
(2), humidification heating and mix and blend: described thermal treatment unit includes the auger conveyor of three grades of jacketed layers in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor；In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of the first order and second level auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir；The flow of the steam being wherein passed through first order auger conveyor chuck layer is that 7m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 5m3/ divides, temperature is 110 DEG C, and pressure is 1.0MPa；The flow of the steam being passed through second level auger conveyor chuck layer is that 7m3/ divides, and temperature is 110 DEG C, and pressure is 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be the 7m3/ second, temperature is 115 DEG C, and pressure is 1.0MPa；The flow of the steam being passed through third level auger conveyor chuck layer is that 3m3/ divides, and temperature is 105 DEG C, and pressure is 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam；
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, flour after breaing up all by No. CB36 sieve, is then sent to drying equipment and is dried process；
(4), being dried: drying equipment uses flash dryer, quickly reduction temperature is to 30 DEG C in flash dryer for the flour after breaing up, and reduction moisture is to less than 14%；
(5), discharging, putting in storage: dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then put in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
Cantonese quick-freezing bag point flour after Overheating Treatment, the steamed bun made, folding line is clear, and epidermis is smooth, and interior tissue is fine and smooth, and the percentage of A-class goods after steaming reaches more than 99%, after-36 DEG C of urgency of steamed bun freeze 30 minutes, deposits one month at-6 DEG C, do not has bursting by freezing situation to occur.
Claims (8)
1. flour heat-treatment processing process, it is characterised in that comprise the steps:
(1), the quantitative feeding of flour: use the flour of conventional wheat processing, send into thermal treatment unit with the flow set；
(2), humidification heating is with mix and blend: described thermal treatment unit includes the auger conveyor of at least jacketed layer that one-level is in sequential series, and flour enters from the charging aperture of first order auger conveyor, exports from the discharging opening of afterbody auger conveyor；In flour course of conveying, in the chuck layer of auger conveyors at different levels, it is passed through steam the flour in delivery chamber is heated, in the delivery chamber of at least first order auger conveyor, it is passed through food stage steam mix with flour, and is advanced by helical blade and stir；
(3), pulverize online: the flour after thermal treatment unit processes is exported by conveyance conduit, and flour is fully broken up by the online pulverizer of high speed being installed in conveyance conduit in course of conveying, is then sent to drying equipment and is dried process；
(4), it is dried: the flour after breaing up quickly reduces temperature in drying equipment, reduces moisture；
(5), discharging, put in storage.
2. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: the flour in described step (1) uses water content at 25 ~ 32 DEG C to be the flour of 13.5% ~ 14.8%.
3. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: in described step (1), the flow of flour is that 60 ~ 100kg/ divides.
4. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: thermal treatment unit used in described step (2) includes the auger conveyor of three grades of jacketed layers in sequential series；The flow of the steam being passed through first order auger conveyor chuck layer is that 5 ~ 7m3/ divides, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in first order auger conveyor delivery chamber flow be that 3 ~ 5m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa；The flow of the steam being passed through second level auger conveyor chuck layer is 5 ~ 7m3/ second, temperature is 105 ~ 110 DEG C, and pressure is 0.4 ~ 0.5MPa, be passed through the food stage steam in the auger conveyor delivery chamber of the second level flow be that 5 ~ 7m3/ divides, temperature is 110 ~ 115 DEG C, and pressure is 0.5 ~ 0.8MPa；The flow of the steam being passed through third level auger conveyor chuck layer is 2 ~ 3m3/ second, and temperature is 100 ~ 105 DEG C, and pressure is 0.2 ~ 0.4MPa, in the delivery chamber of third level auger conveyor obstructed enter food stage steam.
5. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: the granularity after flour is broken up in described step (3) should all be sieved by CB36.
6. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: drying equipment used in described step (4) uses flash dryer.
7. flour heat-treatment processing process as claimed in claim 1, it is characterised in that: in described step (4), the dried temperature of flour should be reduced to less than 30 DEG C, and the moisture in flour should be less than 14.0%.
8. flour heat-treatment processing process as claimed in claim 1, it is characterized in that: in described step (5), dried flour settles into allotter by centrifugal discharge device, square plansifter carries out screen classification, then putting in storage after air-flow cools down, the hot-air of Drying and cooling is discharged from pulse dust collector by negative-pressure air-suction.
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| CN201610267005.XA CN105815364A (en) | 2016-04-26 | 2016-04-26 | Flour heat treatment processing process |
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| CN201610267005.XA CN105815364A (en) | 2016-04-26 | 2016-04-26 | Flour heat treatment processing process |
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| CN107801897A (en) * | 2017-09-22 | 2018-03-16 | 安徽丹研食品有限公司 | A kind of making and heat treatment of waxy flour |
| CN107801898A (en) * | 2017-09-22 | 2018-03-16 | 安徽丹研食品有限公司 | A kind of flour heat-treatment processing process |
| CN108041437A (en) * | 2018-01-09 | 2018-05-18 | 张伟强 | A kind of manufacture craft of wholewheat flour |
| CN108450791A (en) * | 2018-01-09 | 2018-08-28 | 张伟强 | A kind of manufacture craft of full nutrition rice germ |
| CN110613055A (en) * | 2019-09-27 | 2019-12-27 | 江苏瑞牧生物科技有限公司 | Method for improving viscosity of special whole wheat flour for feed |
| CN113016990A (en) * | 2021-05-09 | 2021-06-25 | 曲阜市圣儒食品有限公司 | Flour pastry opening machine for cakes |
| CN113080369A (en) * | 2021-05-09 | 2021-07-09 | 曲阜市圣儒食品有限公司 | Flour steam crisp-opening process method for cakes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107801897A (en) * | 2017-09-22 | 2018-03-16 | 安徽丹研食品有限公司 | A kind of making and heat treatment of waxy flour |
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| CN108041437A (en) * | 2018-01-09 | 2018-05-18 | 张伟强 | A kind of manufacture craft of wholewheat flour |
| CN108450791A (en) * | 2018-01-09 | 2018-08-28 | 张伟强 | A kind of manufacture craft of full nutrition rice germ |
| CN110613055A (en) * | 2019-09-27 | 2019-12-27 | 江苏瑞牧生物科技有限公司 | Method for improving viscosity of special whole wheat flour for feed |
| CN113016990A (en) * | 2021-05-09 | 2021-06-25 | 曲阜市圣儒食品有限公司 | Flour pastry opening machine for cakes |
| CN113080369A (en) * | 2021-05-09 | 2021-07-09 | 曲阜市圣儒食品有限公司 | Flour steam crisp-opening process method for cakes |
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Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu Applicant after: WUXI DOON-GRAIN ENGINEERING TECHNOLOGY CO.,LTD. Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu Applicant before: Wuxi east grain Engineering Technology Co.,Ltd. Address after: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu Applicant after: Wuxi east grain Engineering Technology Co.,Ltd. Address before: 214191 Wuxi economic and Technological Development Zone, Xishan, Furong West Road, No. 11, No. three, Jiangsu Applicant before: WUXI DADONG GRAIN ENGINEERING TECHNOLOGY CO.,LTD. |
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Application publication date: 20160803 |