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Wheat germ congee for health preservation, and making method thereof

A technology of wheat germ and production method, which is applied in the field of fine processing and preparation of health porridge, can solve the problems of poor taste, inconvenient use, difficult storage of wheat germ, etc., and achieve the effect of ensuring no loss and extending the shelf life

Inactive Publication Date: 2013-07-17
HUBEI SANJIE AGRI INDZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of difficult storage of wheat germ, poor taste and inconvenient use, and provide a wheat germ health porridge

Method used

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  • Wheat germ congee for health preservation, and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The proportioning of raw material parts by weight is as follows:

[0037] Wheat germ powder: 23

[0038] Flour: 33

[0039] Cornmeal: 34

[0040] Corn starch: 8

[0041] Edible salt: 2

[0042] The preparation process is as follows:

[0043] a. Clean and sieve the extracted fresh wheat germ to make it pure, then dry the wheat germ in a low-temperature drying oven at 60-80°C for 150 minutes, so that the moisture content is ≤6% by weight, and the temperature and time of drying can be controlled The wheat germ is golden yellow and has a wheat aroma. The low-temperature dried wheat germ is pulverized with a pulverizer to finely pass through a 120-mesh sieve to obtain wheat germ powder;

[0044] b. Mix wheat germ powder with cornmeal, cornstarch and edible salt to make granules, and pass through a 18-mesh sieve to obtain wet powder granules;

[0045] c. drying the wet powder granular material at 58° C. for 420 minutes to obtain a dry granular material;

[0046] d...

Embodiment 2

[0049] The proportioning of raw material parts by weight is as follows:

[0050] Wheat germ powder: 24

[0051] Flour: 32

[0052] Cornmeal: 33

[0053] Corn starch: 8.5

[0054] Edible salt: 1.5

[0055] a. Dry the wheat germ with a 60-80°C low-temperature drying oven for 150 minutes to make the moisture ≤ 6% by weight, and pulverize the low-temperature dried wheat germ with a high-pressure airflow mill to finely pass through a 120-mesh sieve, Prepare wheat germ powder;

[0056] b. Mix wheat germ powder with cornmeal, cornstarch and edible salt to make granules, and pass through a 18-mesh sieve to obtain wet powder granules;

[0057] c. Dry the wet powder granular material at 55°C-65°C for 420 minutes, and dry to make the moisture ≤ 6% by weight to obtain dry granular material;

[0058] d. Composite the dry granular material and de-dried vegetables.

[0059] Process control points: moisture in drying process ≤ 6%, drying temperature 58°C.

Embodiment 3

[0061] The proportioning of raw material parts by weight is as follows:

[0062] Wheat germ powder: 25

[0063] Flour: 33

[0064] Cornmeal: 32

[0065] Corn starch: 8.5

[0066] Edible salt: 1.5

[0067] Preparation process is with embodiment 1

[0068] Production process flow of the present invention:

[0069] Wheat germ drying → crushing → granulation → drying → compounding → metering → packaging.

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Abstract

The invention discloses a wheat germ congee for health preservation, and a making method thereof. The wheat germ congee comprises 20-28 parts by weight of wheat germ powder, 30-38 parts by weight of wheat flour, 30-38 parts by weight of corn flour, 8-12 parts by weight of corn starch and 1-4 parts by weight of edible salt. The making method comprises the following steps: processing wheat germ to prepare the wheat germ powder, mixing the wheat germ powder with the above other raw materials, drying, and compounding to the wheat germ congee for health preservation. The method maintains biological activities through low temperature drying, maintains biological cells in good condition through airflow crushing, and solves the problems comprising difficult keeping and bad mouthfeel of wheat germ in the prior art. The wheat germ congee for health preservation has the advantages of maintenance of the original taste of the wheat germ powder, guarantee of no loss of nutrients, good mouthfeel, and shelf life prolongation, is convenient to eat, has extremely high nutritional values, can be easily accepted by people, and realizes the intake of a large amount of nutrients through eating a small amount of the wheat germ congee, so people can obtain more nutritional components comprising natural vitamin E, vitamin B, proteins and the like from foods.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to the deep and fine processing of wheat germ and the preparation of health porridge. Background technique [0002] Wheat production The flour industry is a traditional grain industry in my country. In the past, the most nutritious part of wheat germ was mixed into wheat bran as feed during the production process, resulting in a waste of resources. [0003] Wheat germ accounts for 2% of wheat grains, rich in protein, fat, and multivitamins, and is praised by nutritionists as "human's natural nutritional treasure house". In particular, the vitamin E content is as high as 32mg per 100g, which is the first in plant VE content, and the unsaturated fatty acids contained in it are essential amino acids for the human body to maintain basic nutrition and health. Wheat germ is extracted from wheat in a purely physical way, and the extraction rate is only 0.02%. my country is the main ...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/10A23L7/152A23L7/10
Inventor 孙扬久孙云杰吉善军夏志喜刘忠保
Owner HUBEI SANJIE AGRI INDZATION
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