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Preparation method of fermented wheat germs

A technology for fermenting wheat and germ, applied in the fields of yeast-containing food ingredients, food science, food heat treatment, etc., can solve the problem of waste of high-quality vegetable protein resources, and achieve the effect of improving the activity of biological enzymes

Inactive Publication Date: 2016-08-31
郑州国食科技有限公司
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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 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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 50% after the malt has just germinated;

[0022] (2) Inoculate aroma-producing yeast and BF839 Bacteroides fragilis for fermentation. After a certain period of fermentation, add bifidobacteria and put them in an airtight container for anaerobic fermentation; among them, the effective number of viable bacteria in the bacterial liquid is inoculated with a ratio of 3:2 to produce aroma Yeast, Bacteroides fragilis BF839, the total amount of seed liquid is 2% of the weight of wheat, and fermented at 33°C for 16h. After fermentation finishes, bifidobacterium is inoculated, and seed liquid total amount is 3% of wheat weight;

[0023] (3) After the fermentation is over, it is dried at a low temperature, and the drying temperature is 50°C;

[0024] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0025] (5) Add sweet potato flour and fructose syrup to the wheat germ aft...

Embodiment 2

[0027] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 55% after the malt has just germinated;

[0028] (2) Inoculate aroma-producing yeast and BF839 Bacteroides fragilis for fermentation. After a certain period of fermentation, add bifidobacteria and put them in a closed container for anaerobic fermentation; among them, the effective number of viable bacteria in the bacterial liquid is inoculated with a ratio of 3:1 for aroma production Yeast, Bacteroides fragilis BF839, the total amount of seed liquid is 4% of the weight of wheat, and fermented at 33°C for 18h. After fermentation finishes, bifidobacterium is inoculated, and seed liquid total amount is 5% of wheat weight;

[0029] (3) After the fermentation is over, dry it at low temperature at 60°C;

[0030] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0031] (5) Sweet potato flour and fructose syrup were added to the degerminated wheat germ, and the addition...

Embodiment 3

[0033] (1) Select high-quality wheat, germinate the wheat, and adjust the water to keep the water at 45% after the malt has just germinated;

[0034] (2) Inoculate aroma-producing yeast and BF839 Bacteroides fragilis for fermentation. After a certain period of fermentation, add bifidobacteria and put them in a closed container for anaerobic fermentation; among them, inoculate the aroma-producing yeast according to the ratio of 1:1 effective viable bacteria in the bacterial liquid Yeast, Bacteroides fragilis BF839, the total amount of seed liquid is 5% of the weight of wheat, and fermented at 33°C for 12h. After fermentation finishes, bifidobacterium is inoculated, and seed liquid total amount is 1% of wheat weight;

[0035] (3) After the fermentation is over, it is dried at a low temperature, and the drying temperature is 55°C;

[0036] (4) Degerming the dried wheat to obtain fermented wheat germ;

[0037] (5) Sweet potato flour and fructose syrup were added to the degermina...

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Abstract

The invention belongs to the biotechnical field of foods, and concretely discloses a preparation method of fermented wheat germs. The preparation method comprises the following steps: 1, selecting high quality wheat, germinating the wheat, and keeping the water content unchanged in a range of 45-55% after malts just germinate; 2, inoculating aroma-producing yeast and BF839 Bacteroides fragilis, carrying out aerobic fermentation, inoculating bifidobacteria after fermentation is carried out for a certain time, filing a closed container with the obtained wheat, and carrying out anaerobic fermentation; 3, carrying out low temperature drying after fermentation ends; 4, degerming the dried wheat; and 5, adding sweet potato powder and high fructose syrup to degermed wheat germs, and puffing or baking to obtain the fermented wheat germs. Germinated wheat is fermented, degermed and post-processed to obtain the fermented wheat germs. The fermented wheat germs obtained in the invention contain abundant nutrients, contain aroma substances specially possessed by wheat, also have the baked sweet potato flavor, and has abundant nutrition values and unique flavor.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of 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 quality. The proportion...

Claims

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Application Information

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IPC IPC(8): A23L7/25A23L7/152A23L19/10A23L29/30
CPCA23V2002/00A23V2250/76A23V2250/606A23V2250/61A23V2300/24
Inventor 纪小国杨铭乾赵祎
Owner 郑州国食科技有限公司
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