Wheat germ-pumpkin pie and preparation method thereof

Abstract

The invention discloses a wheat germ-pumpkin pie and a preparation method thereof. The wheat germ-pumpkin pie is prepared from the following raw materials: wheat germ, tartary buckwheat bran, pumpkin, pumpkin flower, honeysuckle, millet, chrysanthemum nankingense, frangipani, momordica grosvenori, rosemary, hawthorn leaf, salty yolk, milk, and the proper amounts of pomegranate wine and wheat germ oil. Through citric acid dipping and microwave baking and through enzymatic modification by cellulase, the wheat germ-pumpkin pie keeps antioxidant active components of the wheat germ better, increases the content of water-soluble dietary fiber, and is beneficial to giving play to the physiological functions of the dietary fiber; nutritional functional components of the tartary buckwheat bran and the wheat germ are combined, and special cellar fragrance is formed through fermentation, so that the product quality is improved and the wheat germ-pumpkin pie is absorbed through body metabolism more easily and is natural and healthy; meanwhile, supplemented by the pumpkin flower, the honeysuckle and other nutritional components, the wheat germ-pumpkin pie is endowed with fresh and sweet flower fragrance and is more fragrant and mellow in mouth feel; under the synergistic action of the rosemary, the hawthorn leaf and other components, the wheat germ-pumpkin pie has a higher health-care value, has the efficacies of stimulating the appetite and the digestion, moistening the intestines and improving constipation and the like, and can promote the appetite and help digestion.

Description

technical field [0001] The invention relates to a wheat germ pumpkin cake 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