Preparation method of wheat germ-based puffed food

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; ...

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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 and fats have the effect of dissolving flavor substances in the process of grain puffing, which can improve the taste of puffed foods; however, unsaturated fats are prone to oxidation Rancidity will greatly shorten the shelf life of the product; wheat germ is usually first leached and degreased (long-term soaking treatment with organic reagents) to prolong the storage period, and this will lead to a significant reduction in the nutritional value of the germ; therefore, while retaining the oil content, avoid Oxidation of oil and fat is a key problem that needs to be solved urgently in food processing of wheat germ

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