Preparation method of wheat germ-based puffed food

A technology of wheat germ and puffed food, which is applied in food preservation, food ingredients, food ingredients as antioxidants, etc., can solve the problems of shortening the shelf life of products and reducing the nutritional value of germ, so as to broaden the utilization channels, improve retention, reduce Waste of resources and effects of environmental pollution

Active Publication Date: 2021-05-25
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] my country is rich in wheat germ resources, and there are about 300,000 to 500,000 tons of wheat germ reserves per year (Xu Bin, Dong Ying. The status and development trend of industrialization of wheat germ[J]. Journal of Agricultural Engineering, 2011, 27 (S2) :341-345); Wheat germ contains about 10% oil, of which more than 80% is unsaturated fatty acid; in unsaturated fatty acid, about 50% is linoleic acid, 25% is oleic acid, and 4% is linolenic acid According to literature reports, these unsaturated fatty acids have health effects such as regulating blood lipids and improving immunity; in addition, oils

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  • Preparation method of wheat germ-based puffed food
  • Preparation method of wheat germ-based puffed food
  • Preparation method of wheat germ-based puffed food

Examples

Experimental program
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Example Embodiment

[0025]Example 1

[0026]Method for preparing wheat germ base expanded food, steps are as follows:

[0027](1) Adjust the water content of unpatomy wheat germs to 12%, such asfigure 1 The low temperature and low screw speed extrusion is performed, wherein the mixed I region temperature is 20 ° C, the mixing II region temperature is 20 ° C, the kneading region temperature is 30 ° C, the transition zone temperature is 30 ° C, the screw speed is 50 rpm, load The ratio is 2, the mode temperature is 40 ° C; after a squeezing, the wheat germ extrudate is obtained; the cross section of wheat embryo extrudate is scanned with a laser confocal microscope, such asfigure 2As shown, the grease is more than the cross section, the centrally distributed mode, and the oil is uniformly distributed in the intermediate region of the extrudate; tested, the crude oil retention (mass percent) is 85.86%.

[0028](2) A starch of 19% by 19% and a step (1) obtained by extruding wheat germ in 4: 6 parts by weight, add 0...

Example Embodiment

[0039]Example 2

[0040](1) Adjuding the unpatomy wheat germ moisture content to 20%, performing a low temperature and low screw speed squeezing, wherein the mixed I region temperature is 40 ° C, the mixed II region temperature is 40 ° C, the kneading region temperature is 60 ° C, transition The I region temperature is 80 ° C, the screw speed is 200 rpm, the load ratio is 10, the die region temperature is 80 ° C; after one extrusion, the wheat germ extrudate; scanning the wheat embryo extrudate with a laser confocal microscope In the cross section, the oil exhibits an edge in the cross section, and the centrally distributed mode is a uniform distribution in the middle area of ​​the extrudate; it is tested, the crude oil retention degree (mass percent) is 88.06%;

[0041](2) A starch with a branching degree of 18% and a step (1) obtained by an extrusion wheat germ in 6: 5 parts by weight, add 0.015 parts by weight of vitamin E and 0.025 parts by weight of glutamate sodium. , Mixed, the mix...

Example Embodiment

[0052]Example 3

[0053](1) Regulate the unpretty wheat germ moisture content to 15%, performing a low temperature and low screw speed squeezing, wherein the mixed I region temperature is 30 ° C, the mixed II region temperature is 30 ° C, the kneading region temperature is 40 ° C, transition The temperature of the I zone is 60 ° C, the screw speed is 100 rpm, the load ratio is 5, the die region temperature is: 60 ° C; once squeezed, the wheat germ extrudate is obtained; the wheat germ extrudate is scanned with a laser confocal microscope. The cross section, the oil is in the cross section, and the centrally distributed mode is present, and the oil is uniformly distributed in the middle area of ​​the extrudate; the crude oil retention (mass percent) is 89.74%;

[0054](2) A starch with a branching degree of 17% and a step of extrusion of wheat germ obtained by step (1) Press 5: 5 parts by weight, add 0.01 parts by weight of vitamin E and 0.02 parts by weight of glutamate sodium. , Mixed, m...

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Abstract

The invention discloses a preparation method of wheat germ-based puffed food, which comprises the following steps of: performing primary low-temperature low-spiral-speed extrusion on undegreased wheat germs, so that hydrophobic bonds of proteins are exposed but are not denatured and coagulated, and the proteins and lipids form a complex, thereby retaining inherent grease in the germs; and mixing the wheat germs subjected to primary extrusion, starch, a flavoring agent and an antioxidant, and carrying out secondary high-temperature and high-spiral-speed extrusion puffing treatment to reduce the lipase activity and form a stable starch-lipid compound at the same time, so as to prepare the wheat germ-based puffed food which is good in taste, rich in nutritional value and long in storage period. Compared with an existing wheat germ processing technology, the method has the advantages that the utilization way of the wheat germs is widened, the difficulty of the wheat germs serving as a main material in the food processing technology is overcome, the wheat germs are changed into high-nutritional-value food from common livestock feed, and resource waste and environmental pollution are reduced.

Description

Technical field[0001]The present invention relates to the field of food processing technology, and more particularly to a method of preparing wheat germyl expanded food.Background technique[0002]China's wheat germ resources are rich in water, about 30 to 500,000 tons of wheat germ storage (Xu Bin, Dong Ying. Current status and development trend of industrial development of wheat germ [J]. Journal of Agricultural Engineering, 2011,27 (S2) : 341-345); Wheat germ contains about 10% of grease, 80% of which are unsaturated fatty acids; in unsaturated fatty acids, about 50% is hydrochloric, 25% oleic acid, 4% is linolenic acid According to the literature, these unsaturated fatty acids have health effects to regulate blood fat, improve immunization; additional oil has the effect of dissolving flavor in the cereal puffing processing, and can improve the taste of puffed food; however, unsaturated oil is extremely easily oxidized Sorry defending, will significantly shorten the product shelf; ...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L7/174A23L3/16
CPCA23L7/17A23L7/174A23L3/165A23V2002/00A23V2200/02A23V2200/16A23V2250/5118A23V2250/712
Inventor 刘东红徐恩波王婧怡周建伟吴卫成陈健乐田金虎程焕叶兴乾
Owner ZHEJIANG UNIV
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