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Instant germ mixing powder and preparation method thereof

A technology for preparing powder and germ powder, which is applied in the field of ready-to-eat germ preparation powder and its preparation, can solve the problems of unbalanced nutritional components and difficult absorption, and achieve balanced nutritional components, easy absorption, dispersibility, and rehydration and dissolution. good performance

Active Publication Date: 2013-12-18
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of unbalanced nutritional components and difficult absorption of the existing compound germ powder, the present invention provides an instant germ powder and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

[0037] (2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

[0038] (3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

[0039] (4) Compounding: Take 20 parts of wheat germ powder, 30 parts of rice germ powder, 40 parts of soybean germ powder, 10 parts of milk powder, and 8 parts of sugar, and stir in a closed high-speed mixer at 2000 rpm for 30 minutes to obtain mixed germ Powder; The parts are parts by weight;

[0040] (5) High-pressure homogenization: Add 162 parts of water to the above-mentioned mixed germ powder, stir at 70°C for 40 minutes, and then us...

Embodiment 2

[0045] (1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

[0046] (2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

[0047] (3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

[0048] (4) Compounding: take 20 parts of wheat germ powder, 20 parts of rice germ powder, 40 parts of soybean germ powder, 10 parts of milk powder, and 8 parts of sugar, and stir in a closed high-speed mixer at 2000 rpm for 30 minutes to obtain mixed germ pink;

[0049] (5) High-pressure homogenization: Add 162 parts of water to the above mixed germ powder, stir at 70°C for 40 minutes, and then use a high-pressure homogenizer to homogenize...

Embodiment 3

[0053] (1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

[0054] (2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

[0055] (3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

[0056] (4) Compounding: Take 20 parts of wheat germ powder, 30 parts of rice germ powder, 50 parts of soybean germ powder, 10 parts of milk powder, and 10 parts of sugar, and stir in a closed high-speed mixer at 3000 rpm for 20 minutes to prepare mixed germ pink;

[0057] (5) High-pressure homogenization: Add 162 parts of water to the above mixed germ powder, stir at 80°C for 30 minutes, and then use a high-pressure homogenizer to homogeni...

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Abstract

The invention provides instant germ powder and a preparation method thereof, aiming at solving the problems that nutritional ingredients are not balanced and are not easy to absorb in existing compound germ powder, and belonging to the technical field of food processing. The instant germ powder is composed of 20-30 parts of wheat germ powder, 20-30 parts of rice germ powder, 40-50 parts of soybean germ powder, 10-15 parts of milk powder and 8-10 parts of sugar; the preparation method comprises the following steps: uniformly mixing the raw materials according to a ratio to obtain mixed germ powder; adding water into the mixed germ powder and adding water to mix uniformly; homogenizing, wherein the weight ratio of mixing the germ powder to the water is 1 to (1.5-2); and spraying and drying the homogenized mixed solution. The instant germ powder is balanced in the nutritional ingredients and accords with a dietary pattern of human beings; the instant germ powder can meet consumption requirements of different crowds of north and south; the instant germ powder is easy to absorb and the bioavailability is improved; the nutritive value is high; the dispersibility and the rehydration dissolving performance are good.

Description

technical field [0001] The invention relates to an instant germ preparation powder and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The germ is an important part of the plant embryo, which contains rich nutrients. At present, there are two main methods for deep processing of germ: extracting germ oil from germ or superfinely pulverizing germ into germ powder. The technology of extracting germ oil from germ has been relatively mature, but the technology related to germ powder is still in the stage of exploration. [0003] The germ powder disclosed at present has single soybean germ powder, wheat germ powder and compound germ powder of a few kinds. But existing compound germ powder, on the one hand there is the collocation between various germ powders, the proportion is inappropriate, causes the problem of unbalanced nutritional labeling; The problem of ingredients not being easily absorbed. Contents ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/185A23L1/202A23L33/00A23L7/20A23L11/20
Inventor 陶海腾刘玮邱斌王宇晓杜方岭徐同成刘丽娜韩伟高新昊
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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