Special complex enzyme inhibitor for wheat germ sheet, wheat germ sheet product and preparation method thereof

Abstract

The present application provides a kind of wheat germ special composite enzyme inhibitor, wheat germ product and its preparation method, the wheat germ special composite enzyme inhibitor includes by mass percentage: rosemary acid 50-60%, bilberry extract 20-24%, green tea extract 14-17% and turmeric extract 5-9%.The present application is dissolved with hot water, homogenized sterilization after the composite enzyme inhibitor, then mixed with wheat germ, drying, so as to effectively inhibit 80%-90% of lipase activity, improve lipid stability, reduce the destruction of active ingredients, obtain long shelf life, less nutrient loss of wheat germ product.The present application process is simple, strong applicability, easy to large-scale industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a specific compound enzyme inhibitor for wheat germ, wheat germ products, and their preparation methods. Background Technology

[0002] Wheat germ is a crucial byproduct of wheat processing. As the regenerative tissue of wheat, it has a complex composition, containing various components such as unsaturated fatty acids and multiple enzymes. Lipases, in particular, can break down fats, generating unstable unsaturated fatty acids that oxidize and cause rancidity, emitting an unpleasant odor. Untreated wheat germ spoils within days, so maintaining its stability is paramount for its development and utilization. Wheat germ stabilization is a complex process involving changes in enzymes and nutrients. The effectiveness of stabilization depends on processing and storage factors, making the stabilization process extremely complex. The goal of stabilization is to extend the shelf life of wheat germ while minimizing nutrient loss.

[0003] CN109007609 A discloses a method for preparing preserved wheat germ flakes, which first uses steam to inactivate the enzymes in wheat germ, followed by microwave treatment, addition of antioxidants, and low-temperature drying. This method achieves a shelf life of up to 12 months, but the overall process is complex, resulting in a relatively short product shelf life. CN103284076 A discloses a method for preparing long-shelf-life instant wheat germ powder, which mainly employs formulation technology to improve shelf life, but this reduces the overall nutritional value of the product. CN112617111 A discloses a method for preparing ready-to-eat wheat germ flakes, but the prolonged drying process damages the active ingredients to some extent, and the product has a short shelf life. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a wheat germ-specific compound enzyme inhibitor, a wheat germ product, and a method for preparing the same product, achieving a balance between extending product shelf life and reducing nutrient loss.

[0005] In a first aspect, the present invention provides a wheat germ-specific compound enzyme inhibitor, comprising, by weight percentage: 50-60% rosmarinic acid, 20-24% blueberry extract, 14-17% green tea extract and 5-9% turmeric extract.

[0006] In existing technologies, physical methods are often used to inhibit lipase activity in wheat germ flakes, thereby preventing spoilage and extending product shelf life. However, such methods have limited effectiveness and can lead to significant nutrient loss or changes in product color. This invention has found that treating wheat germ flakes with the aforementioned compound enzyme inhibitor can effectively inhibit 80%-90% of lipase activity, improve lipid stability, and reduce the destruction of active ingredients.

[0007] Rosmarinic acid (RosA) is an organic compound with the chemical formula C60. 18 H 16 O8 is a water-soluble natural phenolic acid compound isolated from rosemary, a plant in the Lamiaceae family. Rosmarinic acid is widely distributed, mainly found in various plants of the Lamiaceae, Boraginaceae, Cucurbitaceae, Tiliaceae, and Apiaceae families, with the highest content in plants of the Lamiaceae and Boraginaceae families. Rosmarinic acid has various biological activities, including antioxidant, antibacterial, anti-inflammatory, and antiviral effects.

[0008] Bilberry extract is a substance extracted from bilberry fruit. It is rich in compounds such as anthocyanins and flavonoids and has antioxidant properties.

[0009] Green tea extract is an active ingredient extracted from green tea leaves, mainly including tea polyphenols (catechins), caffeine, aromatic oils, water, minerals, pigments, carbohydrates, proteins, amino acids, and vitamins. Among these, tea polyphenols are the main component of green tea extract, possessing strong antioxidant and free radical scavenging effects. They can significantly reduce serum total cholesterol, triglycerides, and low-density lipoprotein cholesterol levels in hyperlipidemia, while also restoring and protecting vascular endothelial function. Furthermore, green tea extract also exhibits various biological activities such as antibacterial, anti-inflammatory, antiviral, antitumor, and anti-radiation effects.

[0010] Turmeric extract is derived from the dried rhizome of turmeric, a plant in the ginger family. Its main components include volatile oils, curcumin, and curcuminone, and it has various biological activities, including anti-inflammatory, antioxidant, antibacterial, and anticoagulant effects.

[0011] Therefore, existing technologies have not found that the four components—rosmarinic acid, bilberry extract, green tea extract, and turmeric extract—have an inhibitory effect on lipase activity, nor have they disclosed a specific ratio of these four components that can effectively inhibit 80%-90% of lipase activity in wheat germ, improve lipid stability, and reduce the destruction of active ingredients. After accidentally discovering the compound enzyme inhibitor of this invention, the inventors attempted to investigate whether this was due to their antioxidant properties, but found that replacing one component with another that also has antioxidant properties did not yield the same effect. This shows that it is not simply a matter of having antioxidant properties; rather, the synergistic effect is produced by the combination of these four components: rosmarinic acid, bilberry extract, green tea extract, and turmeric extract.

[0012] More preferably, the complex enzyme inhibitor further includes citric acid at a mass percentage of 0.05-0.1%. The addition of citric acid further enhances the effect of extending shelf life.

[0013] In some embodiments of the present invention, the rosmarinic acid, blueberry extract and green tea extract are water extracts, and the turmeric extract is an alcohol extract.

[0014] Secondly, the present invention provides a wheat germ product, comprising wheat germ flakes and the above-mentioned wheat germ flake-specific compound enzyme inhibitor.

[0015] Preferably, the amount of the compound enzyme inhibitor added is 0.05-0.09‰ of the weight of the wheat germ. If the amount added is too low, a good inhibitory effect on enzyme activity cannot be achieved; if the amount added is too high, it will reduce the lipid stability of wheat germ, affect the appearance, color and taste of the wheat germ, and increase the product processing cost.

[0016] After wheat germ flakes are treated with the compound enzyme inhibitor of the present invention, the wheat germ flake products have a rich wheat aroma, pure taste, and long shelf life. Specifically, in some embodiments of the present invention, the physicochemical indicators of the wheat germ flake products are: peroxide value ≤ 0.0600g / 100g, moisture content ≤ 4.0%, lipase activity ≤ 10.00mg / g, and retention rate of the heat-sensitive nutrient VE > 95%; the shelf life of the wheat germ flake products is more than 18 months.

[0017] Thirdly, the present invention provides a method for preparing the above-mentioned wheat germ product, comprising:

[0018] First, the compound enzyme inhibitor is dissolved in hot water at 80±5℃, homogenized, and sterilized to obtain a compound enzyme inhibitor solution; then, the compound enzyme inhibitor solution is mixed with the wheat germ flakes and then dried.

[0019] In some embodiments of the present invention, the amount of hot water used is such that the moisture content in the wheat germ is ≤22% after mixing with the complex enzyme inhibitor solution.

[0020] In some embodiments of the present invention, the mixing time between the compound enzyme inhibitor solution and the wheat germ flakes does not exceed 4 hours. Excessive contact can stimulate lipase activity and reduce its lipid stability. Specifically, the compound enzyme inhibitor solution can be sprayed onto the wheat germ flakes first, and then mixed evenly by manual or mechanical means.

[0021] In some embodiments of the present invention, the drying is carried out by hot air drying at a temperature of 90-130°C for a time of 60-90 minutes.

[0022] In some embodiments of the present invention, the specific preparation process of the wheat germ product is as follows:

[0023] (1) The complex enzyme inhibitor was dissolved, homogenized and sterilized in hot water at 80±5℃ to obtain a complex enzyme inhibitor solution.

[0024] (2) Detect the initial moisture content of wheat germ slices. Determine the amount of compound enzyme inhibitor solution to be added based on the moisture content of the mixed wheat germ slices being ≤22%. The amount of compound enzyme inhibitor added is 0.05-0.09‰ of the weight of wheat germ slices.

[0025] (3) Spray the compound enzyme inhibitor solution onto wheat germ slices and mix it evenly, requiring the mixing time to not exceed 4 hours;

[0026] (4) The processed wheat germ flakes are dried by hot air at a temperature of 130-90℃ for 60-90 minutes. After drying, they are packaged to obtain the finished product.

[0027] The above preparation method is simple, widely applicable, and easy to scale up for industrial production.

[0028] It is understood that the preparation method of the wheat germ product described in this invention can also be understood as the method of using the wheat germ-specific compound enzyme inhibitor.

[0029] In short, the method of using the wheat germ-specific compound enzyme inhibitor is as follows:

[0030] First, the compound enzyme inhibitor is dissolved in hot water at 80±5℃, homogenized, and sterilized to obtain a compound enzyme inhibitor solution; then, the compound enzyme inhibitor solution is mixed with the wheat germ flakes and then dried.

[0031] Furthermore, the amount of hot water used is such that the moisture content in the wheat germ is ≤22% after mixing with the complex enzyme inhibitor solution.

[0032] Furthermore, the mixing time between the compound enzyme inhibitor solution and the wheat germ slices should not exceed 4 hours. Excessive contact can stimulate lipase activity and reduce its lipid stability. Specifically, the compound enzyme inhibitor solution can be sprayed onto the wheat germ slices first, and then mixed evenly manually or mechanically.

[0033] Furthermore, the drying process employs hot air drying at a temperature of 90-130℃ for 60-90 minutes. More preferably, a two-stage drying process is used: the first stage involves drying at 110-130℃ for approximately 20 minutes, and the second stage involves drying at a temperature 10-20℃ lower than the first stage for approximately 50 minutes.

[0034] This invention provides a specific compound enzyme inhibitor for wheat germ flakes, a wheat germ flake product, and its preparation method. By selecting a compound enzyme inhibitor containing specific amounts of rosmarinic acid, bilberry extract, green tea extract, and turmeric extract, and adding it to wheat germ flakes in a certain amount, 80%-90% of the lipase activity in wheat germ flakes can be effectively inhibited, improving lipid stability, reducing the destruction of active ingredients, and resulting in wheat germ flakes with a rich wheat aroma, pure taste, and long shelf life. Moreover, this invention has a simple process, strong applicability, and is easy to scale up for industrial production. Attached Figure Description

[0035] Figure 1 The sensory evaluation results are for the products obtained in the embodiments and comparative examples of this invention. Detailed Implementation

[0036] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0037] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0038] Example 1

[0039] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0040] Rosmarinic acid 50%, blueberry extract 24%, green tea extract 17%, turmeric extract 8.9%, citric acid 0.1%.

[0041] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0042] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 17.56%.

[0043] (2) Weigh the compound enzyme inhibitor and dissolve it in hot water at 83℃. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 5g of compound enzyme inhibitor to ensure that the moisture content in the wheat germ after mixing is ≤22%.

[0044] (3) Spray the compound enzyme inhibitor solution onto wheat germ slices, wherein the amount of compound enzyme inhibitor added is 0.05‰ of the weight of wheat germ slices (for example, 5g of compound enzyme inhibitor is added to 100kg of wheat germ), the mixing time is 3h, and the moisture content of the wheat germ slices after mixing is 21.48%.

[0045] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0046] Example 2

[0047] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0048] Rosmarinic acid 50%, blueberry extract 24%, green tea extract 17%, turmeric extract 8.9%, citric acid 0.1%.

[0049] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0050] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 17.55%.

[0051] (2) Weigh the compound enzyme inhibitor and dissolve it in hot water at 81℃. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 7g of compound enzyme inhibitor to ensure that the moisture content in the wheat germ after mixing is ≤22%.

[0052] (3) The compound enzyme inhibitor solution was sprayed onto wheat germ, wherein the amount of compound enzyme inhibitor added was 0.07‰ of the weight of wheat germ, the mixing time was 3h, and the moisture content of the wheat germ after mixing was 21.46%.

[0053] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0054] Example 3

[0055] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0056] Rosmarinic acid 50%, blueberry extract 24%, green tea extract 17%, turmeric extract 8.9%, citric acid 0.1%.

[0057] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0058] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 17.58%.

[0059] (2) Weigh the compound enzyme inhibitor and dissolve it in hot water at 85℃. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 9g of compound enzyme inhibitor to ensure that the moisture content in the wheat germ after mixing is ≤22%.

[0060] (3) The compound enzyme inhibitor solution was sprayed onto wheat germ, wherein the amount of compound enzyme inhibitor added was 0.09‰ of the weight of wheat germ, the mixing time was 3h, and the moisture content of the wheat germ after mixing was 21.50%.

[0061] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0062] Example 4

[0063] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0064] Rosmarinic acid 55%, blueberry extract 22%, green tea extract 16%, turmeric extract 6.92%, citric acid 0.08%.

[0065] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0066] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 16.56%.

[0067] (2) Weigh the compound enzyme inhibitor and dissolve it in hot water at 78℃. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 5g of compound enzyme inhibitor to ensure that the moisture content in the wheat germ after mixing is ≤22%.

[0068] (3) The compound enzyme inhibitor solution was sprayed onto wheat germ slices, wherein the amount of compound enzyme inhibitor added was 0.05‰ of the weight of wheat germ slices, the mixing time was 3h, and the moisture content of wheat germ slices after mixing was 20.48%.

[0069] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0070] Example 5

[0071] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0072] Rosmarinic acid 60%, blueberry extract 20%, green tea extract 14%, turmeric extract 5.95%, citric acid 0.05%.

[0073] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0074] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 17.50%.

[0075] (2) Weigh the compound enzyme inhibitor and dissolve it in hot water at 83℃. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 5g of compound enzyme inhibitor to ensure that the moisture content in the wheat germ after mixing is ≤22%.

[0076] (3) The compound enzyme inhibitor solution was sprayed onto wheat germ, wherein the amount of compound enzyme inhibitor added was 0.05‰ of the weight of wheat germ, the mixing time was 3h, and the moisture content of the wheat germ after mixing was 21.47%.

[0077] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0078] Example 6

[0079] This embodiment provides a wheat germ-specific compound enzyme inhibitor, the composition of which is as follows:

[0080] Rosmarinic acid 50%, blueberry extract 24%, green tea extract 17%, turmeric extract 9%.

[0081] This embodiment also provides a wheat germ flake product using the above-mentioned compound enzyme inhibitor, the preparation method of which is as follows:

[0082] (1) Weigh 3.00-5.00g of fresh wheat germ raw material and dry it at 105℃ to constant weight. The moisture content was found to be 17.50%.

[0083] (2) Weigh the compound enzyme inhibitor and dissolve it in 80℃ hot water. After homogenization and sterilization, a compound enzyme inhibitor solution is obtained. Use 5L of hot water for every 5g of compound enzyme inhibitor to ensure that the moisture content of wheat germ flakes after mixing is ≤22%.

[0084] (3) The compound enzyme inhibitor solution was sprayed onto wheat germ, wherein the amount of compound enzyme inhibitor added was 0.05‰ of the weight of wheat germ, the mixing time was 3h, and the moisture content of the wheat germ after mixing was 21.42%.

[0085] (4) The wheat germ slices mixed with the compound enzyme inhibitor solution were dried by hot air. The hot air drying conditions were two-stage. The first stage was drying at 110-130℃ for 20 minutes, and the second stage was drying at 10-20℃ lower than the first stage for 50 minutes. The product was then packaged.

[0086] Comparative Example 1

[0087] This comparative example provides a finished wheat germ flake product, which is made by directly drying fresh wheat germ flake raw material (moisture content of 17.56%) to a product moisture content of 3.01%.

[0088] Comparative Example 2

[0089] This comparative example provides a wheat germ product, which differs from Example 1 in that the amount of water used in step (2) is larger, and the moisture content of the wheat germ after mixing in step (3) is 25.05%.

[0090] Comparative Example 3

[0091] This comparative example provides a wheat germ product, which differs from Example 1 in that the mixing time between the compound enzyme inhibitor solution and the wheat germ in step (3) is 5 hours.

[0092] Comparative Example 4

[0093] This comparative example provides a wheat germ flake product, which differs from Example 1 in that the complex enzyme inhibitor used in step (2) consists of: 50% rosmarinic acid, 24% Sophora japonica extract, 17% green tea extract, 8.9% turmeric extract, and 0.1% citric acid.

[0094] Comparative Example 5

[0095] This comparative example provides a wheat germ flake product, which differs from Example 1 in that the complex enzyme inhibitor used in step (2) consists of: 50% rosmarinic acid, 24% blueberry extract, 17% grape seed extract, 8.9% turmeric extract, and 0.1% citric acid.

[0096] Comparative Example 6

[0097] This comparative example provides a wheat germ flake product, which differs from Example 1 in that the complex enzyme inhibitor used in step (2) consists of 50% rosmarinic acid and 50% blueberry extract.

[0098] Experimental Example

[0099] The wheat germ flakes obtained from each embodiment and comparative example were subjected to performance tests. The test methods are as follows, and the test results are shown in Table 1.

[0100] (1) Peroxide value: National standard method GB 5009.227-2016 Food Safety National Standard Determination of Peroxide Value in Food.

[0101] (2) Lipase activity: National standard method GB / T 5523-2008 Grain and oil inspection: Determination of lipase activity in grains and oilseeds.

[0102] (3) Vitamin E: GB 1886.233-2016 National Food Safety Standard for Food Additives Vitamin E.

[0103] (4) Sensory evaluation: GB / T5492-2008 Identification of color, odor and taste of grains and oilseeds.

[0104] Table 1 Physicochemical Indicators

[0105]

[0106] Note: 18 months is 540 days.

[0107] The sensory evaluation includes the following:

[0108] 1. Evaluation indicators include: color, aroma, and taste; the color is light yellow or golden yellow, the aroma is rich in wheat flavor without any rancid or oily smell, and the taste is crispy.

[0109] 2. Evaluation frequency: Test once every 4 days;

[0110] 3. Evaluation scores: 1 point each for color, smell and taste, with a maximum score of 3 points. A score of ≤1 point is considered unqualified. The storage days are based on a score >1 point.

[0111] Specific evaluation results are as follows: Figure 1 As shown, the storage days of Examples 1-6 are significantly longer than those of Comparative Examples 1-6 and fresh wheat germ flakes. Among them, Example 6 did not add citric acid, and its storage days were shorter than those of Examples 1-5.

[0112] The results above show that the present invention, by selecting a compound enzyme inhibitor containing specific amounts of rosmarinic acid, blueberry extract, green tea extract, and turmeric extract, and adding it to wheat germ flakes using a specific process (controlling parameters such as the amount added, mixing time, and moisture content), can effectively inhibit 80%-90% of the lipase activity in wheat germ flakes, improve lipid stability, reduce the destruction of active ingredients, and result in wheat germ flake products with a rich wheat aroma, crisp texture, and long shelf life.

[0113] It should be noted that the endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0114] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "specific implementation," or "some specific implementations," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0115] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A complex enzyme inhibitor specifically for wheat germ flakes, characterized in that, By weight percentage, it includes: 50-60% rosmarinic acid, 20-24% blueberry extract, 14-17% green tea extract, and 5-9% turmeric extract; The complex enzyme inhibitor also includes citric acid at a mass percentage of 0.05-0.1%; The rosmarinic acid, blueberry extract, and green tea extract are all water extracts; the turmeric extract is an alcohol extract.

2. A wheat germ flake product, characterized in that, Includes wheat germ flakes and the wheat germ flake-specific complex enzyme inhibitor as described in claim 1.

3. The wheat germ flake product according to claim 2, characterized in that, The amount of the compound enzyme inhibitor added is 0.05-0.09‰ of the weight of the wheat germ.

4. The wheat germ flake product according to claim 3, characterized in that, The physicochemical properties of the wheat germ product are: peroxide value ≤0.0600g / 100g, moisture content ≤4.0%, lipase activity ≤10.00 mg / g, and retention rate of the heat-sensitive nutrient VE >95%. The wheat germ flakes product has a shelf life of more than 18 months.

5. The method for preparing the wheat germ product according to any one of claims 2-4, characterized in that, include: First, the compound enzyme inhibitor is dissolved in hot water at 80±5℃, homogenized, and sterilized to obtain a compound enzyme inhibitor solution; then, the compound enzyme inhibitor solution is mixed with the wheat germ flakes and then dried.

6. The method for preparing the wheat germ product according to claim 5, characterized in that, The amount of hot water used is such that the moisture content in the wheat germ is ≤22% after mixing with the compound enzyme inhibitor solution.

7. The method for preparing the wheat germ product according to claim 5, characterized in that, The time for mixing the compound enzyme inhibitor solution with the wheat germ slices shall not exceed 4 hours.

8. The method for preparing the wheat germ product according to claim 5, characterized in that, The drying process employs hot air drying at a temperature of 90-130℃ for 60-90 minutes.

Images