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Wheat germ and germinated brown rice composite nutritional powder and production method thereof

A technology of compound nutritional powder and germinated brown rice flour, applied in application, food preparation, food science and other directions, can solve the problems of wheat germ not being stabilized, affecting the shelf life of nutritional milk powder, and destroying the taste of nutritional milk powder, so as to improve the storage time. , The effect of improving food quality and convenience

Active Publication Date: 2012-09-19
江苏宇宸面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the wheat germ has not been stabilized, and the nutritional powder is not easy to store
The patent (application number: 96104814) applied for "a wheat germ nutritional milk powder", in which fresh wheat germ is added to the milk powder. The fresh wheat germ has an earthy smell, which destroys the taste of the nutritional milk powder, and the fresh wheat germ has not been deactivated. Processing, prone to rancidity, affecting the shelf life of nutritional milk powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 20Kg of microwave-inactivated wheat germ powder, 50Kg of extruded and expanded germinated brown rice flour, 10Kg of germinated brown rice flakes, 10Kg of carrot powder, 4Kg of white granulated sugar powder, 4Kg of skimmed milk powder, and 2Kg of spirulina powder, and place them in a powder mixer and mix them evenly. After the mixture is microwaved to inactivate the enzyme (50-80°C, 2-3min), the vacuum aluminum foil or iron tin can be filled with N 2 Packaging, made.

Embodiment 2

[0024] Take 10Kg of microwave-inactivated wheat germ powder, 50Kg of extruded and expanded germinated brown rice flour, 10Kg of germinated brown rice flakes, 15Kg of carrot powder, 4Kg of white granulated sugar powder, 7Kg of skimmed milk powder, and 4Kg of spirulina powder, and place them in a powder mixer and mix them evenly. The mixture was prepared by using the enzyme inactivation and packaging methods described in Example 1.

Embodiment 3

[0026] Take 5Kg of microwave-inactivated wheat germ powder, 40Kg of extruded and expanded germinated brown rice flour, 15Kg of germinated brown rice flakes, 20Kg of carrot powder, 10Kg of white granulated sugar powder, 6Kg of skimmed milk powder, and 4Kg of spirulina powder, and place them in a powder mixer and mix them evenly. The mixture was prepared by using the enzyme inactivation and packaging methods described in Example 1.

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PUM

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Abstract

The invention relates to wheat germ and germinated brown rice composite nutritional powder and a production method thereof, and belongs to the technical field of food processing. The production method is characterized in that wheat germ and germinated brown rice are used as main raw materials; and the production method comprises the following steps of: performing microwave enzyme deactivation on the wheat germ, crushing, and sieving to obtain wheat germ powder; puffing the germinated brown rice, crushing, and sieving to obtain germinated brown rice powder; cooking the germinated brown rice, calendering and drying to obtain germinated brown rice flakes; and adding carrot powder, skim milk powder, white granulated sugar powder and spirulina powder, mixing, sterilizing, packing, and thus obtaining the wheat germ and germinated brown rice composite nutritional powder. The composite nutritional powder is rich in wheat germ protein and fat, and also contains health-care components such as wheat germ glutathione, octacosanol and gamma-amino butyric acid (GABA). The composite nutritional powder is rich in nutrition, does not cake during brewing, does not have sediment, is smooth in mouthfeel, good in chewing property and convenient to eat, and is easily digested and absorbed by human body.

Description

technical field [0001] The invention relates to a wheat germ germinated brown rice compound nutrition powder and a production process thereof, belonging to the technical field of food processing. technical background [0002] Wheat germ is the essence of wheat grain, rich in high-quality protein and oil, vitamin E content ranks first among all plants, and contains a variety of mineral elements. In addition, glutathione, octacosyl alcohol, wheat germ agglutinin and flavonoids are rich in content, have high nutritional value and health care function, and can effectively prevent heart and brain diseases, tumors, diabetes and their complications, central nervous system Nervous system diseases, motor system diseases, skin diseases, etc., can remove free radicals in the body, protect biofilms, delay aging, fight cancer, prevent arteriosclerosis, inhibit the mutagenesis of various chemical substances, and improve the body's immunity. Therefore, wheat germ is known as "the best nut...

Claims

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Application Information

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IPC IPC(8): A23L1/185A23L1/18A23L1/10A23L1/29A23L7/10A23L7/20A23L33/00
Inventor 顾振新宋娇娇杨润强
Owner 江苏宇宸面粉有限公司
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