Crab-taste wheat germ flour and preparation method thereof

A wheat germ powder and wheat germ technology are applied in the directions of food preparation, food ingredients as taste improvers, food ingredients as taste improvers, etc. Less problems, to achieve the effect of improving taste, rich nutrition, full of umami

Inactive Publication Date: 2014-04-02
潘逸东
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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 crab-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Wheat Germ 400, Citrus Aurantium 1.5, Albizia Julibrissin 2.2, Pumpkin Leaf 1.8, Peanut Shell 2.5, Magnolia Magnolia Flower 2.8, Ginseng Reed 1.2, Abutilon Root 3.4, Corn Flour 11, Sweet Potato Flour 10, Rice 22, Crab Meat 8, Crab Roe 4. Yeast 0.2, nutritional additive 4;

[0020] The nutritional additives are made of the following raw materials in parts by weight (kg): 1.3 parts by weight of gallinaceous gold, 1.6 parts of kelp, 0.8 parts of carrot leaves, 1.1 parts of cypress, 6 parts by weight of fermented bean curd, and 30 parts of dragon fruit;

[0021] The preparation method is as follows: (1) adding 5-6 times of water to decoct gallinarum, kelp, carrot leaves, and syringa for 30-35 minutes, and filtering to remove slag to obtain the extract;

[0022] (2) Beat fermented bean curd with extract, heat on low heat, and b...

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PUM

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Abstract

The invention provides crab-taste wheat germ flour and a preparation method thereof. The crab-taste wheat germ flour is characterized by being prepared from following raw materials in parts by weight: 400-440 parts of wheat germs, 1.5-2 parts of immature bitter oranges, 2-2.2 parts of albizia flowers, 1.3-1.8 parts of pumpkin leaves, 2.2-2.5 parts of peanut shells, 2.5-2.8 parts of mangnolia officinalis flowers, 1-1.2 parts of ginseng rhizomes, 3-3.4 parts of abutilon theophrasti medicus roots, 10-11 parts of corn flour, 9-10 parts of sweet potato powder, 20-22 parts of rice, 7-8 parts of crab meat, 3-4 parts of crab cream, 0.2-0.3 part of yeast and 3-4 parts of nutrition additives. According to the crab-taste wheat germ flour, the added corn flour and sweet potato powder can be used for effectively improving the mouth feel of the crab-taste wheat germ flour; the crab-taste wheat germ flour is fragrant, sweet and tasty; meanwhile, the added crab meat and crab cream contain abundant proteins so that the nutrition is abundant and the umami is enough; furthermore, the crab-taste wheat germ flour has the effects of dispelling the melancholy and calming the nerves, regulating vital energy and appetizing, draining dampness and detoxifying, and is a green and 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 crab-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 crab-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 crab-flavored wheat germ powder is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat germ 400-440, citrus aurantium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/30A23L33/105A23L33/17
CPCA23L33/10A23L7/152A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2250/204A23V2300/10A23V2200/31A23V2200/32A23V2200/30A23V2200/14A23V2200/16
Inventor 潘逸东
Owner 潘逸东
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