Production method of infant flour product complementary food rich in wheat germ

Abstract

The invention provides a production method of an infant flour product complementary food rich in wheat germ, and belongs to the field of flour product processing. Degreased wheat germ powder is produced through following steps: stabilizing treatment, color selector screening, degreasing treatment, ultrafine grinding, and pre-aging treatment. The infant flour product complementary food is prepared through formula optimization and a vacuum dough kneading technology. The infant flour product complementary food is composed of the following raw materials in parts by weight: 10 to 80 parts of degreased wheat germ powder, 20 to 90 parts of wheat flour, 0.5 to 10 parts of high activity gluten meal, 0.1 to 0.5 part of edible glue, and 0.5 to 10 parts of starch. The complementary food can enhance the immunity, supply eight essential amino acids and trace elements (sodium, magnesium, copper, etc.), which are essential for the growth of infants, strengthen the memory, provide balanced nutrients, supplement nutrients to the brain, and improve the study performance, and is a good infant complementary food.

Description

technical field [0001] The invention belongs to the field of noodle product processing, and specifically refers to a kind of wheat germ as a characteristic raw material, which is beneficial to the production of wheat germ through technical means such as stabilization treatment, color sorter screening, degreasing treatment, ultrafine pulverization, formula optimization, vacuum kneading and the like. Complementary food noodle products for children's healthy growth. Background technique [0002] Wheat germ is a part of wheat grain, which contains extremely rich and high-quality protein, fat, multivitamins, minerals and some unidentified trace physiologically active components. source". The protein content in wheat germ is as high as 30%, and it contains 8 kinds of amino acids necessary for the human body, especially the content of lysine accounts for 18.5%, which can supplement the amino acids needed for the growth and development of infants and children. Wheat germ is rich i...

AI Technical Summary

Problems solved by technology

First, the stabilization treatment can inhibit the hydrolysis and oxidative rancidity of oil in wheat germ, maintain the commercial properties and nutritional value of wheat germ, and improve the stability of wheat germ; second, the color sorter can remove the black oil in wheat germ The third point is to ensure the good sensory quality of dried noodles and reduce the possibility of harm to the human body; thirdly, the degreasing treatment can remove the lipids in wheat germ, which can solve the problem of low quality flour products caused by high oil content in wheat germ, and The shelf life can be extended; fourth, ultra-fine grinding can prepare finer and more uniform powder to improve the rough taste of dried noodles, and the impact of ultra-fine grinding on the original nutrients in wheat germ is small; fifth, pre-preparation The aging treatment has the function of inactivating enzymes, and can reduce the cooking time of noodle products, and improve the processing quality and eating quality of wheat germ powder