Producing and processing method of wheat germ powder

A technology of wheat germ and germ, which is applied in application, food preparation, food science, etc., can solve the problems of easy adsorption and agglomeration of micropowder particles, easy blockage of screen, and inability to sieve, so as to improve palatability, ensure product quality, The effect of extending the shelf life

Inactive Publication Date: 2012-01-25

杜如意

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AI-Extracted Technical Summary

Problems solved by technology

Due to the high oil content of wheat germ, it is easy to block the screen, and at the same time, the ...

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Method used

[0024] The fresh wheat germ is dried by a drum dryer, the temperature is 120°C-300°C, and the moisture is less than 6.0%. This process plays an enzyme-killing effect on the wheat germ.

[0034] T...

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Abstract

The invention discloses a producing and processing method of wheat germ powder. Wheat germ is described by nutritionist as natural plant nutrition treasure house for human beings. The wheat germ has rough taste, and original food grinding equipment cannot well grind wheat germs. The micronization technology is adopted to grind the wheat germs which are dried and enzyme killed into micro-powder with the granularity of 100 meshes to 1000 meshes, so the palatability, dispersion, dissolvability and digestibility of the wheat germs can be changed. An ultrasonic vibration sieve or air jet sieve is used for screening the ground materials so as to guarantee the fineness of the wheat germ powder. Vacuum packing or vacuum gas packing is adopted to avoid the oxidation of a product. The wheat germ powder which is processed by the technology has uniform granularity, smooth taste and long shelf life and is rich in protein, fat, dietary fibers, vitamins and minerals. A new way for comprehensively utilizing the agricultural products and improving the nutrition level of the citizens in China can be provided. The product can be eaten directly and also can be added into other food so as to strengthen the nutrition and to increase the flavor.

Application Domain

Food preparation

Technology Topic

FlavorWheat germ +13

Examples

Experimental program(6)

Example Embodiment

[0022] Example 1:

[0023] Wheat germ→Rotary drum dryer inactivating enzyme drying→Ultrafine grinding by roller mill→Airflow screening→Packing finished products

[0024] The fresh wheat germ is dried by a rotary drum dryer at a temperature of 120 DEG C-300 DEG C, and the moisture content is less than 6.0%. This process also has an enzyme-inactivating effect on the wheat germ.

[0025] The dried wheat germ is superfinely pulverized with a roller mill.

[0026] The crushed materials are evenly added to the airflow sieve for screening, the coarse materials are returned to continue crushing, and the fine materials are packaged into finished products. The screen of the airflow screen can be changed according to the product fineness requirements.

Example Embodiment

[0027] Example 2:

[0028] Wheat germ→microwave dryer to inactivate enzyme drying→roller mill superfine crushing→ultrasonic vibrating screen screening→package finished product

[0029] The fresh wheat germ is dried by a microwave dryer at a temperature of 120° C.-300° C., and the moisture content is less than 6.0%. This process also has an enzyme-inactivating effect on the wheat germ.

[0030] The dried wheat germ is superfinely pulverized with a roller mill.

[0031] The crushed materials are evenly added to the ultrasonic vibrating screen for screening, the coarse materials are returned to continue crushing, and the fine materials are packaged into finished products. The screen of the ultrasonic vibrating screen can be changed according to the product fineness requirements.

Example Embodiment

[0032] Example 3:

[0033] Wheat germ → far-infrared dryer to inactivate enzyme drying → airflow superfine powder machine crushing → airflow sieve screening → packaging finished products

[0034] The fresh wheat germ is dried by a far-infrared dryer at a temperature of 120 DEG C-300 DEG C, and the moisture content is less than 6.0%. This process also has an enzyme-inactivating effect on the wheat germ.

[0035] The dried wheat germ is crushed with an airflow superfine powder machine.

[0036] The crushed materials are evenly added to the airflow sieve for screening, the coarse materials are returned to continue crushing, and the fine materials are packaged into finished products. The screen of the airflow screen can be changed according to the product fineness requirements.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Improve palatability
Fragrant and delicate taste

Producing and processing method of wheat germ powder

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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