Preparation method of multi-strain fermentation wheat germ

Abstract

The invention belongs to the technical field of food biotechnology, and specifically discloses a preparation method of multi-strain fermentation wheat germ. The preparation method includes the following steps: (1) selecting high-quality wheat, performing germination of the wheat, and making the moisture maintain in the range of 45%-55% after the wheat germ is germinated; (2) inoculating zygosaccharomyces cidri and lactobacillus plantarum to perform fermentation; (3) performing low temperature drying when the fermentation is ended; (4) degerming the dried wheat; and (5) adding sweet potato powder and high fructose corn syrup into the degermed wheat germ, and obtaining the fermentation wheat germ by puffing or baking. The method uses the germinated wheat to perform fermentation, and obtains the fermentation wheat germ after the steps of degerming, postprocessing and the like. The obtained fermentation wheat germ has rich nutrition, has flavor component peculiar to wheat, has roast sweet potato flavor, has rich nutritive value, and has unique flavor.

Description

technical field [0001] The invention belongs to the technical field of food biology, and in particular relates to a preparation method of mixed-bacteria fermented wheat germ. Background technique [0002] Wheat germ is rich in protein. According to earlier literature, its content is as high as about 30%, of which albumin accounts for 30.2%, globulin accounts for 18.9%, gliadin accounts for 14.0%, and glutenin accounts for 0.3% to 0.37%. Water-insoluble protein accounted for 30.2%. Studies have shown that the content of sulfur-containing amino acids in wheat germ protein is low, and there is a lack of disulfide bonds in its protein structure; according to the composition of amino acids and the regression equation of nutritional value to calculate the nutritional characteristics of the four protein components of wheat germ, comprehensively evaluate the albumin. High nutritional value. [0003] The protein in wheat germ is not only rich in content, but also of very good quali...

AI Technical Summary

Problems solved by technology

[0004] For a long time, wheat germ has not found a good way to develop it, resulting in a huge waste of high-quality plant protein resources. Therefore, in recent years, the deep development and utilization of defatted wheat germ protein resources has become a research hotspot for domestic and foreign food, biochemical, nutrition and other scientific researchers.