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A method for recombining cereal germ components

A germ and grain technology is applied in the field of recombination of grain germ components, which can solve problems such as poor utilization of grain germ, and achieve the effects of not being easy to oxidize and corrode, improving utilization rate and stable performance.

Inactive Publication Date: 2019-09-24
湖北斯味特粉体食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the problem of poor utilization of grain germ in the prior art, the technical problem to be solved by the present invention is to provide a method for recombining the grain germ components using the continuous separation and concentration technology of nutrients

Method used

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  • A method for recombining cereal germ components

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Effect test

Embodiment 1

[0029] A kind of corn germ powder made from corn germ in this embodiment, corn germ is used as feed after oil extraction, we will add stevioside (amount of 0.03 %), made into fat-free, sugar-free meal replacement products to meet the nutritional needs of bodybuilders.

Embodiment 2

[0031] A kind of soybean germ powder of this embodiment is made with soybean germ as raw material. In soybean processing (soybean oil, soybean milk powder, soybean milk), the general peeling process is to remove soybean germ together, and the enterprise is to mix soybean skin and germ back into soybean meal The middle-dang soybean meal is sold or thrown away directly. The difference from Example 1 is that soybean germ contains a large amount of isoflavones and has a heavy bitter taste, so it needs to be refined with a small amount of licorice; soybean lecithin and fructose syrup need to be added during emulsification and recombination. During the method, the soybean germ is refined, and after water and alcohol circulation extraction, in every 100 kilograms of soybean germ (dry weight), the addition amount of licorice is 0.3%, soybean lecithin is 0.1%, and fructose syrup is 15%; spray after sterilization and concentration Dried to make a sweet soybean germ powder. It is especi...

Embodiment 3

[0033] A kind of composite germ powder of this embodiment is made of corn germ, soybean germ, wheat germ, and rice germ as raw materials, and the ratio of corn germ, soybean germ, rice germ, and wheat germ is 1:1:1:1. The germ powder has more comprehensive active functional components. The compound germ powder can also be added with 0.03% stevioside, 0.5% donkey-hide gelatin powder, and 2% red date powder to make it into a functional health food for middle-aged and elderly people to invigorate qi and activate blood.

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Abstract

The invention provides a method for recombining grain germ components, comprising: a grinding step; a separation and extraction step; a second separation and extraction step; The invention continuously separates and concentrates the beneficial components in the grain germ, and at the same time reorganizes the separated beneficial components; the invention continuously separates, concentrates and reorganizes the beneficial components in the germ through cheap, simple and efficient means, Produces a delicious whole germ meal.

Description

technical field [0001] The invention relates to the technical field of grain deep processing, in particular to a method for recombining grain germ components using continuous nutrient separation and concentration technology. Background technique [0002] Cereals have always been one of the important foods for human beings; grain germs are rich in nutrients such as protein, carbohydrates, vitamins and minerals, and the harvested seeds, as the main edible part of grains, are important achievements that people have obtained in agricultural production. Through the storage and processing of seeds to meet people's most basic survival needs. [0003] In recent years, with the resolution of food and clothing problems, people began to pay attention to the taste and deliciousness of food, and grain processing has entered the era of refined processing. Although existing grain extracts such as white rice, white flour, and refined oil have solved the problem of delicious taste, they hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/152A23L11/20A23L33/105C23C4/06C23C4/134A23L11/00
CPCC23C4/06A23V2002/00A23V2250/21A23V2300/14A23V2300/50
Inventor 林锦黄莉
Owner 湖北斯味特粉体食品有限公司
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