The study was mainly funded by Science and Technology Research Project of Hubei Provincial Education Department (Q20211609), part of the research was supported by the Science Foundation of Wuhan Polytechnic University (nos. 2020J06, 2019RZ08), Grain Bureau Project of Hubei Province (2021kjcx‐01) and Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology (FM‐202103). Thanks for the support of Hubei Cereals and Oils Machinery Engineering Technology Research Center in Wuhan Polytechnic University.