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Manufacture method of wheat germ cereal bar

A technology of grain and wheat germ, which is applied in the field of preparation of wheat germ cereal bars, can solve the problem that wheat germ resources have not been fully rationally and effectively utilized, and achieve the effect of increasing protein content and nutritional value, and enriching varieties

Inactive Publication Date: 2019-12-20
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The world's annual output of wheat germ is about 25 million tons, but most of it is used in animal feed formula, and the precious wheat germ resource has not been fully rationally and effectively utilized

Method used

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  • Manufacture method of wheat germ cereal bar
  • Manufacture method of wheat germ cereal bar
  • Manufacture method of wheat germ cereal bar

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preparation example Construction

[0021] The invention provides a preparation method of wheat germ cereal bar, comprising the following steps:

[0022] 1) 40-60 parts of wheat germ, 40-60 parts of oats, 5-15 parts of butter, 25-35 parts of malt syrup, 5-7 parts of white sugar, and 0.2 parts of table salt.

[0023] 2) According to the proportioning in step 1), the wheat germ and oats are pretreated and stirred evenly;

[0024] 3) With the proportioning of step 1), the maltose syrup is heated in water;

[0025] 4) Add butter and salt to the syrup in step 3) to dissolve and mix evenly;

[0026] 5) quickly pour the liquid obtained in step 4) into the grain mixture obtained in step 2), and stir evenly;

[0027] 6) Put the mixture obtained in step 5) in a baking tray, squeeze it tightly to a thickness of about 2cm, and bake at 150°C for 15 minutes;

[0028] 7) Cut the sample obtained in step 6) while it is hot.

[0029] 8) Cool the wheat germ cereal bar obtained after cutting while it is hot at room temperature,...

Embodiment 1-5

[0032] 1) Each raw material is prepared according to the mass of 1g / part, and the dosage of each raw material is shown in Table 1.

[0033] 2) Pretreat the wheat germ and oats according to the ratio described in step 1). The wheat germ pretreatment condition is microwave treatment at 700W for 2 minutes, the oat pretreatment condition is baking at 180°C for 10 minutes, and the treated grain raw materials are stirred Uniform;

[0034] 3) With the proportioning described in step 1), heating the maltose syrup with water;

[0035] 4) Add butter and salt to the syrup in step 3) to dissolve and mix evenly;

[0036] 5) Pour the liquid obtained in step 4) into the grain mixture obtained in step 2) while hot and stir evenly;

[0037] 6) Put the mixture obtained in step 5) in a baking tray, squeeze it tightly to a thickness of about 2cm, and bake at 150°C for 15 minutes;

[0038] 7) The sample obtained in step 6) is cut into cereal bars with a length of 4 cm and a width of 2 cm while ...

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Abstract

The present invention discloses a preparation method of a wheat germ cereal bar, belonging to the technical field of food processing. The method comprises the following steps: 1) each raw material isprepared, wherein the amount of the raw material is calculated as 1 g per part in parts by mass: 40-60 parts of wheat germ, 40-60 parts of oatmeal, 5-15 parts of butter, 25-35 parts of maltose syrup,5-7 parts of white granulated sugar and 0.2 part of edible salt; 2) the wheat germ and oatmeal are separately pre-treated and mixed and stirred evenly; 3) the maltose syrup is heated with water steam;4) the butter and edible salt are added into the syrup in the step (3) to be melted and mixed evenly; 5) the obtained liquid in the step (4) is poured into the obtained cereal mixture obtained in thestep 2) to be stirred evenly; 6) the obtained mixture in the step 5) is put in a baking disk to be squeezed tightly, and baking at 150 DEG C for 15 min is conducted; and 7) the sample obtained in thestep 6) is cut while hot. The product is prepared by using the wheat germ as the raw material for the cereal bar, and is improved in protein content and amino acid score, also increased in flavor varieties, crisp in mouthfeel, rich in nutrition and easy to carry.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of a wheat germ cereal bar. Background technique [0002] Cereal bars are a bar-shaped food made of oats, puffed rice and other grains as the main raw materials, bonded by adhesives. As a high-satiety food, cereal bars used to be used as energy bars for bodybuilders to lose fat and gain muscle and meal replacements for weight loss people. In recent years, due to its convenience, easy to carry, delicious and other characteristics, cereal bars have been given a new positioning as a snack food, which can replenish energy for consumers in their spare time. [0003] Although cereal bars contain a complete range of nutrients, including carbohydrates, proteins, fats, vitamins, minerals, and fibers, most of the currently available cereal bars in China are unbalanced in nutrition, and generally have the disadvantages of low protein content and high fat conten...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/50
CPCA23G3/48A23G3/50A23V2002/00A23V2200/12A23V2200/15A23V2200/16A23V2200/33
Inventor 程永强朱崇阳张秀清石琳
Owner CHINA AGRI UNIV
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