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Beverage contg. plant embryo, and its prepn. method

A production method and plant technology, applied in vegetable protein processing, food science and other directions, can solve problems such as resource waste, and achieve the effect of saving food, suitable viscosity and pure taste

Inactive Publication Date: 2006-06-28
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is called "the natural nutritional treasure house of human beings" by nutritionists. However, in most flour production enterprises, wheat germ is mixed with bran as feed, resulting in a waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mix the unfried ones according to the proportion of 15% corn germ, 70% wheat germ and 20% (both by weight) of rice bran, take 8kg as raw material, add 0.4kg of sesame, mix and grind into fine powder; then Add 80kg of water, mix well, grind into a colloidal liquid through a colloidal mill, add 8kg of modified starch, 10kg of sugar, and 0.8kg of milk powder to the colloidal liquid; add the remaining water 170kg, stir evenly, heat, and keep it for 20 minutes after boiling. Add 0.03 kg of corn essence, stir well, and finally homogenize through a homogenizer, vacuum pump, pack in cans, and sterilize with boiling water under normal pressure for 1 hour to obtain the product.

Embodiment 2

[0020] Mix the unfried ones according to the ratio of 20% corn germ, 60% wheat germ and 15% (both by weight) of rice bran, take 10kg as raw material, add 0.2kg of sesame, mix and grind into fine powder; then Add 80kg of water, mix well, grind into a colloidal liquid through a colloidal mill, add 10kg of modified starch, 8kg of sugar, and 0.4kg of milk powder to the colloidal liquid; then add the remaining water 120kg, stir evenly, heat, and keep for 40 minutes after boiling. Add 0.01 kg of corn essence, stir well, and finally homogenize through a homogenizer, vacuum pump, pack in cans, and sterilize with boiling water under normal pressure for 1 hour to obtain the product.

Embodiment 3

[0022] Mix the unfried ones according to the proportion of 18% corn germ, 65% wheat germ and 16% (both by weight) of rice bran, get 9kg as raw material, add 0.3kg of sesame, mix and grind into fine powder; then Add 108kg of water, mix well, grind into a colloidal liquid through a colloidal mill, add 8kg of modified starch, 9kg of sugar, and 0.6kg of milk powder to the colloidal liquid; add the remaining water 110kg, stir evenly, heat, and keep it for 30 minutes after boiling. Add 0.02 kg of corn essence, stir well, and finally homogenize through a homogenizer, vacuum pump, pack in cans, and sterilize with boiling water under normal pressure for 1 hour to obtain the product.

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PUM

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Abstract

A vegetative germinal bud beverage is proportionally prepared from germinal buds of corn, wheat and rice through pulverizing, adding water, grinding, adding modified starch, milk powder, sugar and sesame oil, adding water, boiling, adding essence, homogenizing, deaerating, filling in containers and sterilizing.

Description

Technical field: [0001] The invention relates to food, in particular to a drink made from wheat germ, rice germ and corn germ and a method for making the drink. Background technique: [0002] Wheat germ is a by-product of flour production and processing, and it is also the essence of wheat grain, accounting for 3-5% of the total wheat, wheat germ food protein 30%, of which globulin 18.9%, wheat protein 0.3-0.37%, gliadin 14%, is an important plant protein nutrient source, which contains V B1 , V B2 , F e and V K , respectively 3 times, 8 times, 4 times and 8 times of the same amount of flour. Contains lysine, threonine, etc., which are lacking in general cereal products. Wheat germ also contains 6-14% wheat germ oil, of which V E up to 0.2-0.55%, phytosterols up to 1.3-1.7%, the main fatty acids are linoleic acid, palmitic acid, oleic acid and α-linolenic acid, unsaturated fatty acids account for 80%, phospholipid content is 0.08-2%, and also contains antioxidant Octa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23J3/18
Inventor 刘代成张新
Owner SHANDONG NORMAL UNIV
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