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Method for preparing wheat germ sauce

A technology of wheat germ and production method, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., to achieve the effects of storage resistance, nutrient content assurance, and market enrichment

Inactive Publication Date: 2017-08-18
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the international and domestic research on wheat germ deep processing is not as good as other agricultural products. The existing research on wheat germ is basically focused on the extraction and stabilization of wheat germ oil, and the processing of wheat germ into ready-to-eat products is still basically blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of wheat germ paste comprises the following steps:

[0018] (1) Soaking: Weigh 1kg of wheat germ with an electronic scale, add it to 3kg of water, soak for 1.5h, and filter with gauze;

[0019] (2) Cooking: put the wheat germ filtered in step (1) in a steamer, steam for 1 hour, turn off the steam and simmer for 0.5 hour, take out the steamed wheat germ, put it in a sterile environment and let it naturally Cool to get 2.2kg of steamed wheat germ;

[0020] (3) Inoculation and fermentation: inoculate the steamed wheat germ into the Bacillus subtilis seed solution (viable bacteria content ≥ 5 × 10 10 CFU / g), the inoculum size is 3g, after inoculation, it is placed in a constant temperature fermentation box, the product temperature is maintained at 36°C, and it is fermented for 22 hours. The length of mycelia produced by wheat germ fermentation is determined to be 21.3cm, and the fermentation is completed;

[0021] (4) Cooking and seasoning: Weigh 26...

Embodiment 2

[0026] The preparation method of wheat germ paste comprises the following steps:

[0027] (1) Soaking: take 1 kg of wheat germ with an electronic scale, add it to 3 kg of water, soak for 2 hours, and filter with gauze;

[0028] (2) Cooking: put the wheat germ filtered in step (1) in a steamer, steam for 1 hour, turn off the steam and simmer for 0.5 hour, take out the steamed wheat germ, put it in a sterile environment and let it naturally Cool to get 2.1kg of steamed wheat germ;

[0029] (3) Inoculation and fermentation: inoculate the steamed wheat germ into the Bacillus subtilis seed solution (viable bacteria content ≥ 5 × 10 10 CFU / g), the inoculum size is 3.1g, after inoculation, it is placed in a constant temperature fermentation box, the product temperature is maintained at 40°C, and it is fermented for 20 hours. The mycelium length measured by wheat germ fermentation is 23.4cm, and the fermentation is completed;

[0030] (4) Cooking and seasoning: Weigh 252g of refined...

Embodiment 3

[0035] The preparation method of wheat germ paste comprises the following steps:

[0036] (1) Soaking: take 10 kg of wheat germ with an electronic scale, add it to 30 kg of water, soak for 2 hours, and filter with gauze;

[0037] (2) Cooking: put the wheat germ filtered in step (1) in a steamer, steam for 1.5 hours, turn off the steam and simmer for 0.5 hours, take out the steamed wheat germ, put it in a sterile environment and let it naturally Cool to get 22.7kg of steamed wheat germ;

[0038] (3) Inoculation and fermentation: inoculate the steamed wheat germ into the Bacillus subtilis seed solution (viable bacteria content ≥ 5 × 10 10CFU / g), the inoculation amount is 30g, after inoculation, be placed in the constant temperature fermentation box, maintain product temperature 38 ℃, ferment for 23 hours, measure the mycelia length that wheat germ fermentation produces is 25.4cm, and fermentation is completed;

[0039] (4) Cooking and seasoning: Weigh 2.72kg of refined salt, 0...

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PUM

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Abstract

The invention provides a method for preparing wheat germ sauce. The method comprises the following steps: first soaking wheat germ in water according to the ratio of the wheat germ to the water being 1:3 and filtering the soaked wheat germ by a gauze, steaming the filtered wheat germ in a steamer to be cooked for killing various bacteria and allowing water to enter the inside of the wheat germ so that bacillus subtilis can degrade the protein in the wheat germ; inoculating the steamed wheat germ with seed liquid of bacillus subtilis to ferment and degrade the protein in the wheat germ into various peptides and amino acids so as to obtain the umami of sauce products; then performing seasoning with sauce, bottling the seasoned wheat germ while the wheat germ is hot, and performing sealing and sterilizing. According to the method for preparing the wheat germ sauce, the prepared wheat germ sauce has delicious taste, strong flavor, storage resistance, pure taste, rich linoleic acid, rich vitamins in wheat germ and a variety of minerals and trace elements such as calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper and the like. The method can not only improve the wheat germ utilization but also ensure the nutrition of the wheat germ and enrich the sauce product market.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing wheat germ paste. Background technique [0002] my country is the founding country of soy sauce, and soy sauce has a history of thousands of years in our country, and there are written records of "soy sauce" as early as the pre-Qin period. In ancient history, sauce was a symbol of nobility for a long period of time that only dignitaries were eligible to enjoy it. Because materials were relatively scarce at that time, the appearance of sauce added a lot of flavor to people's diet, which was more acceptable than simply eating salt. With the passage of time and the abundance of materials, sauce began to enter the homes of ordinary people. The types of sauces have also gradually increased, such as soybean paste, noodle sauce, and jam. As the saying goes, "firewood, rice, oil, salt, soy sauce, vinegar and tea", it can be seen that "sauce" plays a pivotal role i...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L7/25
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 王家良许晖王梅怀军邓源喜黄世瑜
Owner BENGBU COLLEGE
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