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
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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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