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Bacteria flavor wheat germ powder and preparation method thereof

A technology of wheat germ powder and wheat germ, which is applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problem of lack of taste varieties, lack of health care functions, and inability to meet the growing needs of consumers, etc. problem, to achieve the effect of delicious taste and high nutritional value

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

[0018] A fungus-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Wheat Germ 350, Motherwort 1.2, Morus alba 1.5, Milletanus 3.5, Notopterygium 4, Pumpkin Flower 2.5, Wangbuliuxing 2, Dongfengcao 2.8, Hericium erinaceus 12, Flammulina velutipes 7, Mung beans 11, Pistachio kernels 9, Shrimp 11, salad oil 3, lactic acid bacteria 0.3, nutritional additives 6;

[0020] 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;

[0021] 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;

[0022] (2) Mix fermented soya beans and filtrate into th...

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PUM

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Abstract

The invention discloses bacteria flavor wheat germ powder and a preparation method thereof. The bacteria flavor wheat germ powder is characterized in that the powder is prepared from the following raw materials in parts by weight: 350-370 parts of wheat germ, 1-1.2 parts of motherwort, 1.3-1.5 parts of white mulberry root-bark, 3-3.5 parts of caulis spatholobi, 3-4 parts of notopterygium root, 2.5-3 parts of cushaw flower, 1-2 parts of the seed of cowherb, 2.5-2.8 parts of blumea megacephala, 11-12 parts of hericium erinaceus, 6-7 parts of needle mushroom, 10-11 parts of mung bean, 8-9 parts of pistachio nut seed, 10-11 parts of small shrimp, 2-3 parts of salad oil, 0.2-0.3 part of lactic acid bacteria and 5-6 parts of nutrition additives. The wheat germ is combined with flavors of edible mushrooms such as the needle mushrooms and small shrimp, so that the bacteria flavor wheat germ powder is delicious in taste, contains rich proteins and multiple essential amino acids, vitamins and mineral substances and is high in nutritive value. In addition, the bacteria flavor wheat germ powder has the effects of replenishing blood and promoting circulation of blood and clearing heat and improving eyesight, thus being a green health-care 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 fungus-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 fungus-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 fungus-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat Germ 350-370, Motherw...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/28A23L1/33A23L1/30A23L31/00A23L33/10A23L33/105
CPCA23L33/10A23L7/152A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2200/30A23V2200/16
Inventor 陈瑞
Owner 陈瑞
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