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Method for improving edible quality of germinated wheat

A technology of germinated wheat and wheat, applied in food drying, food science, etc., can solve problems such as waste of wheat, deterioration of processing quality, loss of nutritional components of staple foods, etc., to prevent deterioration, slow down the hydrolysis process, and improve rough taste Effect

Pending Publication Date: 2022-03-01
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most wheat flour is mainly refined, with too much pursuit of precision and whiteness, resulting in the loss of nutritional components of staple foods, resulting in insufficient intake of dietary fiber and micronutrients, and a sudden increase in chronic diseases such as cardiovascular disease and type 2 diabetes.
In addition, this over-processing also caused a lot of waste of wheat
[0003] Moderately germinated wheat can promote the increase of its endogenous nutrients and functional components, and improve the rough taste of processed wheat flour products. However, during the germination process of wheat, the activity of its endogenous hydrolytic enzymes (such as α-amylase, etc.) will increase , which leads to the hydrolysis of starch and protein in wheat, resulting in deterioration of processing quality and decline in edible performance

Method used

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  • Method for improving edible quality of germinated wheat
  • Method for improving edible quality of germinated wheat
  • Method for improving edible quality of germinated wheat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Pretreatment of wheat grains, the method is as follows:

[0030] Soak the wheat grains with 1% sodium hypochlorite aqueous solution for 10 minutes, disinfect, then wash with water 3 times until the pH is neutral, soak the sterilized wheat grains in 25°C water for 6 hours, the ratio of wheat grains to water is 1:5 (w / v), to provide the moisture needed for wheat germination and promote wheat germination.

Embodiment 2

[0032] The preparation of germinated wheat, the method is as follows:

[0033] The pre-treated wheat grains were divided into 7 groups, spread on trays respectively, and germinated in a constant temperature and humidity chamber with a temperature of 30°C and a relative humidity of 80%. The germination conditions of the 7 groups of wheat grains are as follows: "0 / 0" group: germination 0h, UV-B irradiation 0h; "12 / 0" group: germination 12h, UV-B irradiation 0h; "12 / 3" group: Germination 12h, UV-B irradiation 3h; "24 / 0" group: germination 24h, UV-B irradiation 0h; "24 / 6" group: germination 24h, UV-B irradiation 6h; "36 / 0" group : germination 36h, UV-B irradiation 0h; "36 / 9" group: germination 36h, UV-B irradiation 9h. Among them, UV-B irradiation is carried out simultaneously with wheat grain germination. Every 12 hours of wheat grain germination, UV-B irradiation is carried out synchronously, and the UV-B irradiation time is 3 hours, such as figure 1 shown. In this embodimen...

Embodiment 3

[0035] The preparation of wheat flour, the method is as follows:

[0036] Each group of germinated wheat grains in Example 2 was further divided into two groups. One group was subjected to continuous drying treatment: the germinated wheat grains were placed in a hot air drying oven for continuous drying at a drying temperature of 45°C until the moisture content was 14%. Another group was subjected to intermittent drying treatment: the germinated wheat grains were dried at 45°C until the moisture content was 30%, and then at 80°C until the moisture content was 14%. Grind the above dried germinated wheat respectively by Buhler test mill to obtain 8 layers of wheat flour: coarse bran, fine bran, 1M, 2M, 3M, 1B, 2B and 3B; among them, coarse bran, fine bran 1M, 2M, and 3M are heart-milled flour, and 1B, 2B, and 3B are bran-milled flour.

[0037] Effects of UV-B Radiation Stress on Germination Length of Germinated Wheat

[0038] The sprout length of each group of germinated whea...

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Abstract

The invention discloses a method for improving edible quality of germinated wheat, and belongs to the technical field of food preparation. In the wheat germination process, the wheat is subjected to UV-B irradiation, wheat germination is stressed, and the activity of endogenous hydrolase is inhibited, so that the edible quality of the wheat after germination is improved. The coarse taste of the wheat flour prepared by the method is well improved, the content of nutritional functional components is increased, and the edible quality is good.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a method for improving the eating quality of germinated wheat. Background technique [0002] The current wheat flour is mostly refined, and the pursuit of precision and whiteness is too much, resulting in the loss of nutritional components of staple foods, resulting in insufficient intake of dietary fiber and micronutrients, and a sudden increase in chronic diseases such as cardiovascular disease and type 2 diabetes. In addition, this over-processing also causes a lot of wheat to be wasted. [0003] Moderately germinated wheat can promote the increase of its endogenous nutrients and functional components, and improve the rough taste of processed wheat flour products. However, during the germination process of wheat, the activity of its endogenous hydrolytic enzymes (such as α-amylase, etc.) will increase , which leads to the hydrolysis of starch and protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L5/30A23L5/00A23L5/20A23L7/10A23L33/00
CPCA23L7/20A23L5/30A23L5/00A23L5/276A23L7/198A23L33/00A23V2002/00A23V2300/10
Inventor 李曼田超马萌孙庆杰纪文敏许文林
Owner QINGDAO AGRI UNIV
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