Preparation method of wheat germ instant powder with long shelf life

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 ...

AI Technical Summary

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 powder

At the same time, after the wheat germ is ultra-finely crushed, some easily oxidized oils are directly in contact with the air, which makes the wheat germ powder difficult to store and has a short shelf life.

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