Preparation method of wheat germ instant powder with long shelf life
A wheat germ, shelf life technology, applied in the field of food processing, can solve the problems of easy re-aggregation, lower brewing quality of wheat germ powder, difficult storage of wheat germ powder, etc.
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Embodiment 1
[0006] Example 1. The industrial production of instant wheat germ nutritional powder includes the following steps in sequence:
[0007] (1) Pass 300 kg of fresh wheat germ through a 40 mesh and 80 mesh vibrating sieve to remove impurities such as bran and flour mixed in the wheat germ.
[0008] (2) Put the wheat germ into the tunnel-type atmospheric steaming treatment: the material layer is about 0.5cm thick and steamed for 15 minutes; then the wheat germ and water are mixed and stirred at 1:7.5 for 20 minutes, and then crushed twice with a colloid mill, then The wheat germ suspension was pumped into the enzyme reaction tank and stirred for 3 minutes to make the wheat germ suspension uniform.
[0009] (3) Adjust the pH of the wheat germ solution in the enzyme reaction tank to 4.5 with a 0.4mol / L solution prepared with food grade citric acid. Steam the heating coil in the enzyme reaction tank to raise the temperature of the wheat germ solution to 55°C.
[0010] (4) At the same time, a...
Embodiment 2
[0013] Example 2. The laboratory preparation of wheat germ nutritional powder includes the following steps in sequence:
[0014] (1) Pass 5 kg of fresh wheat germ through a 40 mesh and 80 mesh vibrating sieve to remove impurities such as bran and flour mixed in the wheat germ.
[0015] (2) Put the wheat germ in a steamer for steaming treatment: the material layer is about 0.5cm thick and steamed for 15 minutes; then the wheat germ and water are mixed and stirred at 1:7.5 for 10 minutes, crushed twice with a colloid mill, and then The wheat germ suspension was poured into the enzyme reaction tank and stirred for 3 minutes to make the wheat germ suspension uniform.
[0016] (3) Adjust the pH of the wheat germ solution in the enzyme reaction tank to 4.5 with a 0.4mol / L solution prepared with food grade citric acid. The heating interlayer of the enzyme reaction tank is added with heat-conducting water to raise the temperature of the wheat germ solution to 55°C.
[0017] (4) At the same t...
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