Preparation method of multi-strain fermentation wheat germ

A technology of wheat germ and mixed bacteria fermentation, which is applied in the direction of food science, can solve the problem of waste of high-quality plant protein resources, and achieve the effect of improving the activity of biological enzymes

Inactive Publication Date: 2016-08-10
HENAN BUSINESS SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 dev

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 50% after the malt has just germinated;

[0019] (2) Inoculate aroma-producing yeast and plantarum lactobacillus for fermentation, in which the effective number of viable bacteria in the bacterial liquid is 3:2 to inoculate aroma-producing yeast and plantarum lactobacillus, the total amount of seed liquid is 2% of the weight of wheat, at 33°C Fermentation under conditions for 16h;

[0020] (3) After the fermentation is over, it is dried at a low temperature, and the drying temperature is 50°C;

[0021] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0022] (5) Add sweet potato flour and fructose syrup to the wheat germ after degermination, and the addition amount of sweet potato flour and fructose syrup is 2% and 3% of the dry weight of wheat germ respectively. Then the fermented wheat germ can be obtained by roasting, the roasting condition is: maintaining 15...

Embodiment 2

[0024] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 55% after the malt has just germinated;

[0025] (2) Inoculate aroma-producing yeast and Lactobacillus plantarum for fermentation. Among them, inoculate aroma-producing yeast and Lactobacillus plantarum at a ratio of 3:1 for the effective number of viable bacteria in the bacterial solution. Fermentation 18h under the condition;

[0026] (3) After the fermentation is over, dry it at low temperature at 60°C;

[0027] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0028] (5) Sweet potato flour and fructose syrup were added to the degerminated wheat germ, and the addition amounts of sweet potato flour and fructose syrup were 5% and 4% of the dry weight of wheat germ, respectively. The fermented wheat germ is then obtained by roasting. Baking conditions are as follows: maintain 15 minutes at 130°C, then raise the temperature to 170°C and maintain for 20 minutes. ...

Embodiment 3

[0030] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 45% after the malt has just germinated;

[0031] (2) Inoculate aroma-producing yeast and Lactobacillus plantarum for fermentation. Among them, inoculate aroma-producing yeast and Lactobacillus plantarum according to the ratio of 1:1 effective viable bacteria in the bacterial solution, the total amount of seed solution is 5% of the weight of wheat, and store at 33°C Fermentation under conditions for 12h;

[0032] (3) After the fermentation is over, it is dried at a low temperature, and the drying temperature is 55°C;

[0033] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0034] (5) Add sweet potato flour and fructose syrup to the wheat germ after degermination, and the addition amount of sweet potato flour and fructose syrup is 1% and 2% of the dry weight of wheat germ respectively. The fermented wheat germ is then obtained by roasting. The baking conditions...

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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...

Claims

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Application Information

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IPC IPC(8): A23L7/25
Inventor 侯银臣朱海华解魁周莉智军丽张亚勋平洋
Owner HENAN BUSINESS SCI RES INST
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