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Wheat embryo peptide lactic acid bacteria beverage and preparation method thereof

A technology of lactic acid bacteria beverage and wheat germ, applied in the field of plant protein peptide lactic acid bacteria beverage, to achieve the effect of promoting the balance of intestinal flora, removing intestinal garbage, and accelerating human metabolism

Active Publication Date: 2012-10-31
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has so many nutritional components and health functions, people only use it to make wheat germ oil and wheat germ health capsules, which cannot widely benefit the general population.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Select 10Kg of fresh wheat germ.

[0022] 2) Soak for 4 hours after cleaning.

[0023] 3) Drain the soaked wheat germ and add 50Kg of pure water to make wheat germ emulsion through a refiner.

[0024] 4) The above slurry was gelatinized at 110°C for 10 minutes under a pressure of 2Kg (about 0.2Mpa).

[0025] 5) The gelatinized material is lowered to 50°C through a plate heat exchanger, and 0.01-0.05% of the weight of the material is added with papain for 2 hours of biochemical treatment.

[0026] 6) The biochemically treated material is subjected to an enzyme-inactivating treatment at a temperature of 70°C for 3 minutes.

[0027] 7) Use a plate heat exchanger to cool down the enzyme-killed material to 38°C, add white sugar accounting for 6% of the weight of the enzyme-killing material, and then add domesticated and expanded lactic acid bacteria accounting for 3% of the weight of the enzyme-killing material kind.

[0028] Gradual domestication and cultivation is c...

Embodiment 2

[0036] Embodiment 2 (the percentages in this example are all percentages of material weight):

[0037] 1) Select 10Kg of fresh wheat germ.

[0038] 2) Soak for 6 hours after cleaning.

[0039] 3) Drain the soaked wheat germ and add 70Kg of pure water to make wheat germ emulsion through a refiner.

[0040] 4) The above slurry was gelatinized at 138°C for 3 minutes by 4Kg pressure.

[0041] 5) The α-treated material is lowered to 40°C through a plate heat exchanger, and 0.01-0.05% bromelain is added for 4 hours of biochemical treatment.

[0042] 6) The biochemically treated material is subjected to an enzyme-inactivating treatment at a temperature of 90°C for 2 minutes.

[0043] 7) Use a plate heat exchanger to cool down the enzyme-killed material to 40°C, add 10% white sugar at the same time, and add 5% lactic acid bacteria strains that have been domesticated and expanded.

[0044] 8) Stir the above-mentioned materials after adding the strains evenly, and then place them at...

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Abstract

The invention discloses plant protein peptide lactic acid bacteria beverage made by taking wheat embryo as a main raw material and using biological fermentation engineering, wherein total contents of protein and peptide are 0.7-3 percent, so that the wheat embryo with abundant nutrition can benefit general consumers. The plant protein peptide lactic acid bacteria beverage disclosed by the invention is prepared by adopting the following steps of: carrying out alpha treatment on wheat embryo pulp at the pressure of 0.2-0.4MPa and the temperature of 110-138DEG C; cooling to 30-50DEG C and then adding papain or bromelin for biochemical treatment; sterilizing and then reducing the temperature to 38-40DEG C; adding white granulated sugar and inoculating the mixture to a lactic acid bacteria strain subjected to gradual domestication and culture for standing and fermenting at constant temperature; adding the fermented material into a proper amount of food additive; and carrying out colloid mill treatment and homogenization treatment at high pressure of 70-80DEG C to obtain the wheat embryo peptide lactic acid bacteria beverage.

Description

technical field [0001] The invention relates to a fermented food and drink, which is a plant protein peptide lactic acid bacteria drink directly produced through biological fermentation engineering with wheat germ as the main raw material. Background technique [0002] Wheat germ is a by-product of the flour industry. Malt germ is not only the part of wheat that conceives life and growth, but also the part where various nutrients are most concentrated. The annual output of wheat in my country is about 110 million tons, wheat germ accounts for 1.5-3.9% of the weight of wheat grains, and the annual output is about 2-4 million tons. Wheat germ is rich in nutrients, and protein accounts for 27-30%. It is a complete protein and rich in amino acids. Wheat germ is rich in nutrition and balanced, rich in vitamins, iron, potassium, zinc, etc., especially the VE content is very high, which is many times that of soybean oil. Wheat germ also contains 8-11% fat, 15-20% sugar, 4-5% ash,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 郭凯惠小毅刘全刘洪涛
Owner 陕西天宝大豆食品技术研究所
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