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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 fine powder particles are easy to adsorb and agglomerate, so general screening equipment cannot screen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Wheat Germ→Enzyme-free drying by rotary drum dryer→Ultrafine grinding by roller mill→Sieving by airflow sieve→Packing finished product

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

[0025] The dried wheat germ is ultrafinely pulverized with a roller pulverizer.

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

Embodiment 2

[0028] Wheat germ→microwave drying machine to eliminate enzyme drying→roller pulverizer superfine pulverization→ultrasonic vibrating sieve screening→packaging finished product

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

[0030] The dried wheat germ is ultrafinely pulverized with a roller pulverizer.

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

Embodiment 3

[0033] Wheat germ→Far-infrared dryer to eliminate enzymes and dry→Pneumatic superfine powder machine crushing→Pneumatic sieve screening→Packaging finished product

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

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

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

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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.

Description

Technical field: [0001] The invention relates to a production and processing method of wheat germ powder. Background technique: [0002] Wheat germ is the life point of wheat grains and the most nutritious part of wheat grains; it is rich in protein, minerals, vitamins, dietary fiber and fat. The concentration of nutrients; it is called "human natural plant nutrition treasure house" by nutritionists. [0003] In modern flour processing, because the germ is very active, it is easy to oxidize and deteriorate, which will shorten the shelf life of the flour. Therefore, the wheat germ is separated during the flour processing process, and most of it is mixed in the bran as feed. Wheat germ tastes very rough and is difficult to crush. [0004] my country's annual reserves of wheat germ that can be used for development reach 4.2 billion kilograms. Domestically and internationally, in terms of wheat germ application, the relevant germ oil production process has been mature, but th...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/29A23L7/152A23L33/00
Inventor 杜如意
Owner 杜如意
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