Method for producing wheat germ powder through wheat germ treatment by utilizing steam explosion technology

Abstract

The invention discloses a method for producing wheat germ powder through wheat germ treatment by utilizing a steam explosion technology. The method comprises the following steps: performing steam explosion treatment on wheat germs, controlling the temperature to be 150-170 DEG C in the steam explosion process, controlling the pressure to be 0.8-1.5MPa, maintaining the process for 5-15 minutes, performing instantaneous explosion to obtain wheat germs in an explosion state, and further preparing the wheat germ powder. The wheat germs are treated by adopting the steam explosion technology, various active enzymes in the wheat germs are inactivated under high-temperature high-pressure conditions, the raw taste of the wheat is removed, the problem of rancidity of the wheat germs is effectively controlled, and long-term storage of the wheat germs can be realized. In addition, because the wheat germs are in a damp and hot high-pressure state, nutrient substances of the wheat germs are not damaged, and effective nutritional ingredients of the wheat germs are greatly saved.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to the processing technology of wheat germ powder. . Background technique [0002] With the continuous improvement of the living standards of Chinese residents, people pay more attention to the health of diet, and prefer foods with rich nutrition and health functions. According to modern scientific research, the protein content of wheat germ is more than 31%, which is a kind of high-quality protein. Contains 8 kinds of amino acids necessary for the human body, especially the content of lysine accounts for 18.5%. The content of linoleic acid in wheat germ accounts for 60%, 80% of which are polyunsaturated fatty acids, which can reduce blood fat and prevent atherosclerosis. Wheat germ is rich in multivitamins. The content of vitamin B1 is 15 times that of flour, 12 times that of rice, 28 times that of soybeans, 33 times that of beef, and 57 times th...

AI Technical Summary

Problems solved by technology

[0003] The traditional processing method of wheat germ powder has the following problems: First, the traditional process mostly uses high-temperature baking in the process of enzyme inactivation, which has the problem of destroying nutrients

Secondly, the traditional process mostly uses high-temperature baking in the process of enzyme inactivation, which consumes a lot of energy and increases production costs.

Finally, although many traditional crafts have a process of roasting to eliminate enzymes, they have not been able to remove the raw smell of wheat germ.