Wheat germ processing method by using microwave curing technology

Abstract

The present invention relates to a wheat germ processing method by using a microwave curing technology. The method comprises the following steps: wheat germ extracting, first microwave drying, plane rotary screen filtering, magnetic substance removing by a magnetic selector, second microwave drying and cooling, inspecting and packaging. The first microwave drying is used to reduce the water content of the wheat germ from about 15% to within 4.8%, then the second microwave drying is used to reduce the water content within 3%, and all the processing temperatures are controlled within 120 DEG C, which avoids loss of protein nutrients at the high temperatures. In the microwave heating process, a variety of active enzymes and harmful microorganisms in the wheat germ can be fully inactivated. The processing method eliminates the raw and smelly tastes of the wheat germ, avoids the rancidity of the wheat germ, meets a long-term storage requirement, and maintains the original state and taste of the wheat germ, so that the wheat germ is crisp in mouthfeel and good in rehydration, and can be dissolved once the wheat germ is put into water without the needing of crushing again.

Description

technical field [0001] The invention relates to a wheat germ processing method using microwave ripening technology, belonging to the technical field of food processing. Background technique [0002] Wheat is one of the main food crops in the world. my country's total wheat output ranks first in the world, with an annual total output of about 150 million tons. The potential amount of wheat germ that can be developed and utilized is as high as 3 million to 5 million tons. Currently, wheat The annual output of germ can reach 50,000-70,000 tons. Wheat germ is the source of life of wheat grain. It contains extremely rich and high-quality protein, fat, multivitamins, minerals and some trace physiologically active ingredients. source of life". Due to the high ash content, color, rich fat and enzymes of wheat germ, the quality of finished flour is affected. Therefore, when flour is processed, the germ is often removed, and it is thrown away as leftovers or used as feed. The rich nu...

AI Technical Summary

Problems solved by technology

The main reason is that the following types are generally used in the production process: 1. Microwave drying for enzyme sterilization + high-pressure saturated water vapor for enzyme sterilization + air drying, 2. High-pressure steam explosion for enzyme sterilization + high-temperature baking, 3. Steam sterilization + microwave drying, 4 steam sterilization + hot air drying + baking + frying, etc. These processing techniques are cumbersome, not only high temperature and high pressure change the original taste and shape of wheat germ, but also reduce the nutritional content of wheat germ In particular, the first step of the above-mentioned process uses water washing to remove ash and impurities, but also loses a lot of water-soluble protein. Long-term high-temperature baking or high-temperature steam causes plant protein denaturation or thermal damage, thereby reducing the protein content of the finished wheat germ. content