Instant wheat germ flakes and making method thereof

Abstract

The invention discloses instant wheat germ flakes and a making method thereof. The instant wheat germ flakes are made from wheat germs, tartary buckwheat bran, icefish, field pennycress, ginger shoots, rice vinegar, highland barley, pepper tender leaves, black garlic, water chestnut kernels, boschniakia rossica, radix angelica sinensis, pseudostellaria heterophylla, stevia rebaudian leaves and wheat germ oil. Soaking in citric acid water, microwave baking and cellulase enzymatic modification are adopted, antioxidant activity ingredients of malt are better kept, the content of water-soluble dietary fibers is increased, exertion of the physiological function of the dietary fibers is promoted, and fermentation is carried out in combination with nutritive functional ingredients of the tartary buckwheat malt bran; specific cellar aroma is generated, the quality of the products is improved, and the products are more easily metabolically absorbed by organisms, and are natural and healthy; through assistance of the icefish, the highland barley and other nutritive ingredients, the taste is fresher, more fragrant and more delicious; in cooperation with boschniakia rossica, pseudostellaria heterophylla and other ingredients, higher healthcare value is achieved, the effects of tonifying the kidneys and strengthening the tendons, tonifying the spleen and nourishing the stomach and the like are better achieved, the liver is nourished, lipid is lowered, and the weight is reduced.

Description

technical field [0001] The invention relates to instant wheat germ flakes and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] my country is a large country of wheat production and consumption. Wheat germ is a by-product of wheat flour processing plants, and its resources are extremely rich. The amount of wheat germ that can be used for development can reach 300,000-500,000 tons per year. For a long time, most flour mills have added the separated wheat germ to the bran as feed, so that this precious resource has not been fully and rationally utilized. Wheat germ accounts for 2% -3% of wheat grains. It is the source of life of wheat grains and the most nutritious part of the whole wheat grains. It contains extremely rich and high-quality protein, fat, multivitamins, minerals and some trace physiological activities. It is praised by nutritionists as "the natural nutritional treasure house of human beings". [00...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, wheat germ is mostly made into germ powder by ultrafine grinding technology, or mixed with other materials to improve the rough taste of wheat germ powder, but there are still problems such as astringency, poor rehydration, and poor dispersibility, and single taste