Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of wheat germ polypeptide fast-food powder

A technology of wheat germ and instant flour, which is applied in the directions of food forming, function of food ingredients, food science, etc., can solve the problems of single flavor and insufficient release of nutrients, so as to increase flavor substances, enrich taste, improve The effect of nutritional value

Inactive Publication Date: 2020-03-24
BENGBU COLLEGE +1
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing wheat germ meal replacement powder is directly mixed with wheat germ powder and other raw materials. The protein in wheat germ powder still exists in the form of macromolecules, and other nutrients have not been fully released, and the flavor is relatively simple.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of wheat germ polypeptide fast-food powder
  • Preparation method of wheat germ polypeptide fast-food powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 prepares wheat germ polypeptide instant powder

[0027] S1: Smash:

[0028] a. Coarse crushing: crushing wheat germ to 30 meshes to obtain wheat germ coarse powder;

[0029] b. Superfine pulverization: pulverize the obtained wheat germ coarse powder to 500 mesh with an airflow type superfine pulverizer to obtain wheat germ superfine powder;

[0030] S2: Saccharification treatment: add the superfine wheat germ powder obtained in S1 into water, the ratio of material to water is 1:3, adjust the pH to 4.5, add 1% glucoamylase and 1.5% amylase, and under the assistance of ultrasonic waves with a frequency of 30KHz, 60 ℃ water bath saccharification for 12h;

[0031] S3: Combined decomposition of germ protein:

[0032] a. Aerobic fermentation: adjust the pH of the wheat germ saccharification material obtained in S2 to 7.0, add complex protease, the amount of enzyme added is 0.8%, at the same time, inoculate aerobic fermentation bacteria, the inoculum amount is ...

Embodiment 2

[0036] Embodiment 2 prepares wheat germ polypeptide instant powder

[0037] S1, S2 are the same as embodiment 1;

[0038] S3: Combined decomposition of germ protein:

[0039] a. Aerobic fermentation: adjust the pH of the wheat germ saccharification material obtained in S2 to 7.0, add complex protease, the enzyme amount is 1.5%, at the same time, inoculate aerobic fermentation bacteria, the inoculum amount is 3%, pass in air, and combine enzymatic hydrolysis , fermented aerobically at 35°C for 32h; the complex protease was mixed with neutral protease, papain, bromelain, and carboxypeptidase A at a mass ratio of 1:1.2:0.7:0.2; the aerobic fermentation bacteria were composed of Saccharomyces cerevisiae, Bacillus subtilis, and Bacillus licheniformis are mixed at a mass ratio of 1:1.2:1;

[0040] b. Anaerobic fermentation: feed high-purity nitrogen into the fermented material after aerobic fermentation, and inoculate anaerobic fermentation bacteria, the inoculation amount is 3%, ...

Embodiment 3

[0043] Embodiment 3 prepares wheat germ polypeptide instant powder

[0044] S1, S2 are the same as embodiment 1;

[0045] S3: Combined decomposition of germ protein:

[0046] a. Aerobic fermentation: adjust the pH of the wheat germ saccharification material obtained in S2 to 7.0, add complex protease, the enzyme amount is 2.2%, at the same time, inoculate aerobic fermentation bacteria, the inoculum amount is 5%, pass air, and combine enzymatic hydrolysis , fermented aerobically at 35°C for 48 hours; the composite protease was mixed with neutral protease, papain, bromelain, and carboxypeptidase A at a mass ratio of 1:1.3:0.8:0.2; the aerobic fermentation bacteria were composed of Saccharomyces cerevisiae, Bacillus subtilis and Bacillus licheniformis are mixed according to the mass ratio of 1:1.5:1.2;

[0047] b. Anaerobic fermentation: feed high-purity nitrogen into the fermented material after aerobic fermentation, and inoculate anaerobic fermentation bacteria with an inoculat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of wheat germ polypeptide fast-food powder. The method comprises the steps: decomposing wheat germ through combined adoption of an enzymolysis method and afermentation method, performing high-temperature enzyme killing and sterilization, performing drying so as to obtain fermented dry powder with a polypeptide content of >= 25%, and performing compounding on the fermented dry powder, low-fat milk powder, meringue powder, walnut powder, stevioside and maltodextrin so as to prepare the polypeptide fast-food powder. The wheat germ protein is decomposed into small-molecular polypeptide, oligopeptide and free amino acid which can be directly absorbed and utilized by the human body firstly through combined adoption of the enzymolysis method and the fermentation method, carboxypeptidase A further acts on polypeptide chains which are generated through decomposition by using other proteases and microorganisms, and one-by-one decomposition is performed from the C-terminal of the peptide chains, so that free amino acid is released, and the molecular weight of polypeptide is reduced greatly; and at the same time, a unique sauce-flavor substance isalso produced under the action of Bacillus licheniformis during fermentation, and ethanol and lactic acid are produced under the action of saccharomyces cerevisiae and homofermentation or heterofermentation of lactic acid bacteria, so that the flavor matter of the wheat germ powder is increased, and the taste is enriched.

Description

technical field [0001] The invention belongs to the technical field of wheat germ deep processing, and in particular relates to a preparation method of wheat germ polypeptide instant powder. Background technique [0002] The protein content of wheat germ is more than 31%, of which, glutenin accounts for 18.9%, glutenin accounts for 0.30-0.37%, and gliadin accounts for 14.0%. It is an important source of high-quality protein and contains 8 kinds of amino acids necessary for human body. The content of lysine is as high as 18.5%, which is 6-7 times higher than that of rice and white flour. The content of linoleic acid in wheat germ accounts for 60%, 80% of which are polyunsaturated fatty acids, and linoleic acid is the most important of the three essential fatty acids in the human body, which can reduce blood fat and prevent atherosclerosis . [0003] Due to the characteristics of high protein and high nutritional value of wheat germ, the development of new functional meal re...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152A23L7/104A23L15/00A23L25/00A23L33/10A23L33/125A23P10/40A23J3/34A23J3/32
CPCA23J3/32A23J3/346A23L7/104A23L7/152A23L15/00A23L25/30A23L33/10A23L33/125A23P10/40A23V2002/00A23V2250/262A23V2200/328A23V2200/332A23V2250/55
Inventor 徐静许红梅武杰周小满周佳佳
Owner BENGBU COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com