Wheat germ flour with soy sauce flavor and preparation method thereof

A wheat germ powder, soy sauce flavor technology, which is applied in the directions of food preparation, food ingredients as taste modifiers, and functions of food ingredients, etc. problem, to achieve the effect of enhancing nutritional value, full of umami, and reasonable ratio

Inactive Publication Date: 2014-04-02
陈瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products related to wheat germ sold on the market have few flavors and varieties, and most of them do not have health care functions, which cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A soy sauce-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Wheat Germ 450, Ophiopogon japonicus 1.5, Hedyotis 2.5, Frangipani 2.2, Tangerine Peel 2.6, Perilla Leaf 3.5, Spicy Polygonum 1.2, Rose Rose 1.5, Pear Flesh 9, Toffee 4, Soy Sauce 33, Chicken Soup 50, Chinese Toon 22 buds, 12 coriander, 14 celery, 5 nutritional additives;

[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): Coix Seed Oil 0.2, Douchi 70, Convolvulus Root 1, Celosia 1, Phellinus 1.2, Pear Leaf 1, Grapefruit Peel 5;

[0020] The preparation method is as follows: (1) adding 5-6 times of water to beating pomelo peel, adding bindweed root, cockscomb, Phellinus japonica and pear leaves to the obtained slurry, sealing and soaking for 3-4 hours, filtering to remove slag, and collecting the filtrate;

[0021] (2) Mix fermented soya beans and filtrate into the pot, stir-f...

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PUM

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Abstract

The invention relates to wheat germ flour with soy sauce flavor and a preparation method thereof. The wheat germ flour is prepared from the following raw materials in parts by weight: 450-500 parts of wheat germs, 1-1.5 parts of Radix Ophiopogonis, 2-2.5 parts of hedyotis diffusa, 1.8-2.2 parts of Plumeria rubra, 2.3-2.6 parts of pericarpium citri reticulatae, 3-3.5 parts of folia perillae acutae, 1-1.2 parts of flaccid knotweed herb, 1.3-1.5 parts of Rosa rugosa, 8-9 parts of pear flesh, 4-5 parts of milk candy, 30-33 parts of soy sauce, 40-50 parts of chicken soup, 20-22 parts of Chinese Toon Sprout, 10-12 parts of caraway, 14-17 parts of celery and 4-5 parts of nutrition additives. Milk candy and soy sauce are added into the wheat germ flour, the matching ratio is reasonable, therefore, the wheat germ flour is moderate in saltness and sweetness; the chicken soup is added into the wheat germ flour, therefore, the nutritive value is greatly increased, the wheat germ flour has aromatic flavor and delicate flavor; and moreover, the wheat germ flour has the effects of moistening lung, clearing away the heart-fire, regulating qi for strengthening spleen, invigorating the circulation of blood and enriching yin, and is a green health food.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a wheat germ, in particular to a soy sauce-flavored wheat germ powder and a preparation method thereof. Background technique [0002] Wheat germ is the most nutritious part of wheat, rich in vitamin E, B1 and protein. The relevant wheat germ products sold on the market have few flavor varieties, and most of them do not have health care functions, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a soy sauce-flavored wheat germ powder and a preparation method thereof. The present invention has the characteristics of unique flavor and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A soy sauce-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat Germ 450-500...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/30A23L33/10A23L33/105
CPCA23L7/152A23L33/105A23V2002/00A23V2200/314A23V2200/30A23V2200/16A23V2300/14A23V2250/21
Inventor 陈瑞
Owner 陈瑞
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