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.

Inactive Publication Date: 2013-09-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, because the superfinely pulverized wheat germ is easy to re-aggregate during the brewing process, the wheat germ powder is easy to agglomerate, which reduces the brewing quality of the wheat germ powd

Method used

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  • Preparation method of wheat germ instant powder with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preparation method of wheat germ instant powder with long shelf life, which comprises the following steps of: screening and cleaning the wheat germs; performing normal-pressure steam enzyme deactivation on the wheat germs; mixing the wheat germs after the enzyme deactivation with water and soaking; grinding with a colloid mill; performing enzymolysis on the ground wheat germ suspension by use of saccharifying enzyme in combination with cellulase; filtering with a stainless steel filter, and removing large particles in the suspension; performing falling-film vacuum concentration of the filtered wheat germ suspension; adding whey protein and lecithin into the concentrated solution; homogenizing and emulsifying; and performing spray drying to obtain powder. The method disclosed by the invention effectively solves the problems of rough mouthfeel and low brewing property of wheat germs; meanwhile, due to the film forming property of protein, the whey protein and lecithin are reasonably added, the embedding of the wheat germ powder is realized without adding other food additives, and the shelf life of the wheat germ powder is effectively prolonged.

Description

Technical field [0001] The invention relates to a method for preparing wheat germ powder and belongs to the field of food processing. Background technique [0002] Wheat germ is one of the most important by-products of the flour processing industry. It contains about 10% fat (mainly unsaturated fatty acids), 30% protein (mainly albumin and globulin), and 50% carbohydrates. In addition, wheat germ also contains a variety of vitamins and minerals, such as glutathione, bioflavonoids, glycoproteins, natural active enzymes, wheat germ agglutinin, plant sterols, octacosanol and dietary fiber, etc., these physiologically active ingredients With good human physiological functions, wheat germ is praised by nutritionists as "human natural nutrition treasure house". [0003] Because wheat germ contains a lot of insoluble sugar and some crude fiber, its preparation and taste are poor. In order to improve the preparation and taste of wheat germ powder, the traditional method is to use dry or ...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/30A23L1/305A23L7/152
Inventor 彭伟周惠明孙雯昊朱科学郭晓娜葛苏
Owner JIANGNAN UNIV
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