All-round price wheat germ flour and method of preparing

Abstract

The invention relates to wholesome wheat embryo powder and the production method, belonging to the technical field of food, which resolves the problems of wheat embryo powder of watery taste, short guarantee period and large loss of nutritional ingredients. The invention adopts the technical proposal that the invention makes the wheat embryo into 40 to 60 mesh grains with microcapsule technology and the whole nutritional ingredients of the wheat embryo are retained in the grains. A xanthan layer and a lecithin layer are coated outside the grain orderly. The invention comprises the following steps: synthetically sterilizing and enzyme killing, super micron crushing, matching, homogeneously emulsifying, sterilizing and enzyme killing, sponging drying, boiling prilling, spray finishing and packing via vacuum charging. The invention can utilize the wheat embryo completely without any industrial waste, therefore can protect environment and achieve industrialized mass production. The invention has the advantages of long guarantee period, convention edible method, mild taste, full-bodied wheat perfume, high content of nutritional ingredient and easy commercialization.

Description

Whole wheat germ powder and manufacturing method Technical field The invention relates to a nutritious food and a processing method, in particular to a method for preparing full-price wheat germ powder using wheat germ as a raw material, and belongs to the technical field of food processing. Background technique From a biological point of view, the small bud germ is a component of the wheat kernel (WheatKernel). It is the embryo that breeds new life from wheat seeds. It accounts for about 3.0% of the wheat kernel. It is located in the abdomen of wheat and consists of scutellum, germ and primary roots. , When the wheat embryo germinates, the embryo forms seedlings, and the scutellum supplies nutrients. Although the occupancy rate of wheat germ is very small, it contains high concentrations of various nutrients that sustain human life and movement. Wheat germ not only contains up to 30% of full-priced protein, fat (more than 80% are unsaturated fatty acids) and vitamins and min...

AI Technical Summary

Problems solved by technology

Once the wheat germ is separated, lipase will quickly decompose the fat into fatty acids, which will cause rancidity and cause the wheat germ to deteriorate and be difficult to store. This characteristic severely restricts the development and utilization of wheat germ, resulting in the level of deep processing of wheat germ is still unsatisfactory.

At present, the deep processing of wheat germ generally has the following defects: 1. The taste is flat, and the throat is obviously scratched; 2. The shelf life is short. According to the industry standard LS / T3210-1993, the shelf life is 1 month in summer and 2 months in winter. Seriously affected its shelf life in the market, thereby affecting its commercialization degree; 3. Lack of natural wheat smell of wheat germ; 4. Loss of nutrients is large, and the protein content of finished products is low