Method for preparing germinated wheat

Abstract

The present invention provides a method for producing sprouted wheat, comprising the following steps: S1. washing the wheat with deionized water to remove surface impurities and suspended particles, soaking the wheat in clean water at room temperature for 4 to 8 hours, changing the water for washing, draining the water for 1 to 3 hours, and continuing to soak, repeating this process to ensure a total soaking time of 32 to 38 hours; S2. filtering the soaked wheat, adjusting the moisture content of the wheat to 60% to 70%, and subjecting the wheat to ultrasonic treatment; S3. mixing the ultrasonically treated wheat, composite bacteria, and composite enzyme, placing the mixture into a polyethylene fermentation bag, evacuating the bag using a vacuum packaging machine, sealing the bag, and placing the bag in an incubator at 30 to 40°C for 48 to 72 hours to obtain the sprouted wheat. The method for producing sprouted wheat according to the present invention is simple to operate, and the resulting sprouted wheat is high in active ingredients, rich in nutritional value, and has a certain flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing germinated wheat. Background Art

[0002] Currently, wheat flour on the market tends to be highly processed, with an excessive pursuit of fineness and whiteness, resulting in a significant loss of key nutrients in wheat. This phenomenon has directly led to insufficient intake of dietary fiber and various micronutrients among the population, which in turn has led to a sharp increase in the incidence of chronic diseases such as cardiovascular disease and type 2 diabetes. Furthermore, anti-nutrients in wheat (such as phytic acid) can chelate minerals, affecting their absorption and metabolism and hindering protein digestion. Long-term intake can impair nutrient absorption.

[0003] Researchers have discovered that germinating wheat can enhance its nutritional value. After germination, numerous enzymes are activated and released, converting bound and free wheat. Proteins and starches are broken down into amino acids and sugars, enhancing flavor and facilitating absorption. Furthermore, the germination process produces more active ingredients, including vitamins, minerals, and gamma-aminobutyric acid, which have multiple benefits, including anti-cancer, anti-tumor, antioxidant, and cholesterol-lowering properties.

[0004] However, the existing wheat germination technology is difficult and requires high equipment, and the germinated wheat prepared has low nutritional value and poor flavor. Summary of the Invention

[0005] The present invention aims to provide a method for preparing germinated wheat. The method is simple to operate, reduces the content of phytic acid in the prepared germinated wheat, thereby reducing the destruction of nutrients and improving the absorption and utilization rate of nutrients. At the same time, the method increases the content of gamma-aminobutyric acid and crude protein in the germinated wheat, so that the prepared germinated wheat has higher active ingredients and nutritional value. In addition, the method also increases the content of reducing sugars such as glucose in the germinated wheat, thereby greatly improving the flavor of the product prepared from the germinated wheat.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] The method for preparing germinated wheat comprises the following steps:

[0008] S1. Wash the wheat with deionized water to remove impurities and suspended particles on the surface. Soak the wheat in clean water at room temperature for 4 to 8 hours, then change the water for washing. After draining the water for 1 to 3 hours, continue soaking. Repeat this process to ensure that the total soaking time of the wheat is 32 to 38 hours.

[0009] S2, filtering out the soaked wheat, adjusting the moisture content of the wheat to 60 wt% to 70 wt%, and performing ultrasonic treatment;

[0010] S3. Take the wheat after ultrasonic treatment, the composite bacteria and the composite enzyme, mix them evenly, put them into a polyethylene fermentation bag, evacuate and seal it with a vacuum packaging machine, and place it in an incubator at 30-40° C. for 48-72 hours to obtain germinated wheat.

[0011] Preferably, the ultrasonic treatment conditions are: ultrasonic power 200-250W, treatment time 20-30min, and ultrasonic temperature 35-40°C.

[0012] The inventors discovered that using specific ultrasonic waves to treat wheat can increase the content of γ-aminobutyric acid in sprouted wheat while also improving the flavor of the sprouted wheat. This may be because specific ultrasonic treatment can change the cell wall structure of wheat, promoting the exchange of substances inside and outside the cells. At the same time, at a certain temperature, the activity of various endogenous enzymes in the seeds, such as amylase, lipase, and protease, is activated, which not only promotes the synthesis of γ-aminobutyric acid, but also helps the starch to be fully hydrolyzed into monosaccharides and reducing sugars, thereby improving the flavor and nutritional value of the sprouted wheat. However, excessive ultrasonic power, treatment time, and ultrasonic temperature may cause wheat cells to rupture and inactivate endogenous enzymes, which in turn inhibits wheat germination and is not conducive to improving its nutritional value and edible quality.

[0013] Preferably, the composite bacteria is a mixture of Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus.

[0014] Preferably, the mass ratio of the Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus is (1-3): (4-6): (2-4): 1; more preferably, it is 2:5:3:1.

[0015] Preferably, the number of active yeast cells of the Saccharomyces cerevisiae is ≥15 billion / g.

[0016] In some preferred embodiments, the brewer's yeast is purchased from Shandong Yingfeida Biotechnology Co., Ltd.

[0017] Preferably, the spore count of Aspergillus oryzae is ≥15 billion / g (dry basis).

[0018] In some preferred embodiments, the Aspergillus oryzae is purchased from Jinan Rongzheng Chemical Co., Ltd.

[0019] Preferably, the active lactic acid bacteria content in the Lactobacillus plantarum and Lactobacillus rhamnosus are both ≥5 billion cfu / g.

[0020] In some preferred embodiments, the Lactobacillus plantarum and Lactobacillus rhamnosus are both purchased from Xi'an Xihai Biotechnology Co., Ltd.

[0021] The inventors discovered that by selecting a specific composite bacteria, and the mass ratio of Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum, and Lactobacillus rhamnosus being (1-3): (4-6): (2-4): 1, the crude protein and gamma-aminobutyric acid content in germinated wheat can be significantly increased, while the phytic acid content is reduced, greatly improving the nutritional value of germinated wheat. Aspergillus oryzae, Lactobacillus plantarum, and Lactobacillus rhamnosus work synergistically. The phytase secreted by Aspergillus oryzae directly acts on the phytic acid in wheat, while Lactobacillus plantarum and Lactobacillus rhamnosus promote the increase of phytase activity by producing organic acids and improving the fermentation environment, thereby reducing the phytic acid content in germinated wheat, reducing the destruction of nutrients, and improving the absorption and utilization rate of nutrients. Lactobacillus plantarum can express glutamate decarboxylase, and Aspergillus oryzae can optimize the activity of glutamate decarboxylase by regulating its metabolic pathways and gene expression. The synergistic effect of the two promotes the production of gamma-aminobutyric acid. The combination of yeast and Aspergillus oryzae provides the yeast with more amino acid and other precursors through its enzymatic hydrolysis, which the yeast then uses to synthesize new proteins, thereby increasing the crude protein content of the germinated wheat. Furthermore, the combined bacteria effectively degrade cellulose, disrupting the cell wall structure and releasing more nutrients and functional components. However, the ability of the combined bacteria alone to degrade cellulose is limited.

[0022] Preferably, the complex enzyme is cellulase and pectinase.

[0023] Preferably, the mass ratio of the cellulase to the pectinase is (4-6):1; more preferably, it is 5:1.

[0024] Preferably, the enzymatic activity of the cellulase is ≥10000 u / g.

[0025] In some preferred embodiments, the cellulase is purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0026] Preferably, the enzymatic activity of the pectinase is ≥20,000 u / g.

[0027] In some preferred embodiments, the pectinase is purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0028] The inventors discovered that using specific cellulases and pectinases as a composite enzyme, with a mass ratio of 4-6:1, can enhance the flavor of sprouted wheat while maintaining its nutritional value. This may be because cellulases and pectinases act together on the cell wall during wheat fermentation, enhancing the degradation of cell wall components. Cellulase primarily degrades cellulose, while pectinase primarily degrades pectin. The synergistic effect of these two enzymes allows for more thorough cell wall degradation, releasing more nutrients, such as reducing sugars like glucose, thereby enhancing the nutritional value and flavor of the sprouted wheat.

[0029] Preferably, the mass ratio of the composite bacteria to the composite enzyme is 1:(2-4); more preferably, it is 1:3.

[0030] The inventors found that when the mass ratio of the composite bacteria and the composite enzyme is 1: (2 to 4), due to the synergistic effect of cellulase and pectinase, the degradation of wheat cell walls is more rapid and thorough, which provides more nutrients for the composite bacteria microorganisms, allowing the germination process to proceed more efficiently, shortening the germination time and improving the nutritional content of the germinated wheat.

[0031] Preferably, the added amount of the composite bacteria and composite enzyme is 5% to 10% of the mass of the wheat after ultrasonic treatment; more preferably, it is 8%.

[0032] The present invention also includes germinated wheat prepared by the method for preparing germinated wheat.

[0033] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0034] 1. The present invention provides a method for preparing germinated wheat. The method is simple to operate, reduces the content of phytic acid in the prepared germinated wheat, thereby reducing the destruction of nutrients and improving the absorption and utilization rate of nutrients. At the same time, the method increases the content of gamma-aminobutyric acid and crude protein in the germinated wheat, so that the prepared germinated wheat has higher active ingredients and nutritional value. In addition, the method also increases the content of reducing sugars such as glucose in the germinated wheat, thereby greatly improving the flavor of the product prepared from the germinated wheat.

[0035] 2. The present invention uses specific ultrasonic waves to treat wheat, which can increase the content of γ-aminobutyric acid in the germinated wheat while also improving the flavor of the germinated wheat.

[0036] 3. The present invention selects specific composite bacteria, and the mass ratio of the saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus is (1-3): (4-6): (2-4):

[0037] 1, it can significantly increase the crude protein and γ-aminobutyric acid content in germinated wheat, while reducing the phytic acid content, greatly improving the nutritional value of germinated wheat.

[0038] 4. The present invention selects specific cellulase and pectinase as the composite enzyme, and when the mass ratio of cellulase to pectinase is (4-6):1, it can improve the flavor of the germinated wheat while ensuring the nutritional components of the germinated wheat.

[0039] 5. The present invention selects composite bacteria and composite enzymes in a mass ratio of 1: (2-4), which can shorten the germination time and improve the nutritional content of germinated wheat. DETAILED DESCRIPTION

[0040] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0041] The raw materials used in the present invention are all commercially available, specifically:

[0042] The active yeast cell count of Saccharomyces cerevisiae was about 20 billion / g and was purchased from Shandong Infida Biotechnology Co., Ltd.

[0043] The spore count of Aspergillus oryzae was about 20 billion / g (dry basis) and was purchased from Jinan Rongzheng Chemical Co., Ltd.

[0044] The active lactic acid bacteria contents of Lactobacillus plantarum and Lactobacillus rhamnosus were both approximately 10 billion cfu / g and were purchased from Xi'an Xihai Biotechnology Co., Ltd.

[0045] The cellulase activity was about 11000 u / g and was purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0046] The enzyme activity of pectinase was about 30,000 u / g and was purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0047] Example 1

[0048] This embodiment provides a method for producing germinated wheat, comprising the following steps:

[0049] S1. Wash the wheat with deionized water to remove impurities and suspended particles on the surface. Soak the wheat in clean water at room temperature for 6 hours, then change the water for washing. After draining the water for 2 hours, continue soaking. Repeat this process to ensure that the total soaking time of the wheat is 35 hours.

[0050] S2, filtering out the soaked wheat, adjusting the moisture content of the wheat to 65 wt%, and performing ultrasonic treatment;

[0051] S3. Take the wheat after ultrasonic treatment, the composite bacteria and the composite enzyme, mix them evenly, put them into a polyethylene fermentation bag, evacuate and seal it with a vacuum packaging machine, and place it in an incubator at 35° C. for 56 hours to obtain germinated wheat.

[0052] The ultrasonic treatment conditions are as follows: ultrasonic power 220 W, treatment time 25 min, and ultrasonic temperature 38° C.

[0053] The composite bacteria is a mixture of saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus.

[0054] The mass ratio of the brewer's yeast, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus is 2:5:3:1.

[0055] The complex enzyme is cellulase and pectinase.

[0056] The mass ratio of the cellulase to the pectinase is 5:1.

[0057] The mass ratio of the composite bacteria to the composite enzyme is 1:3.

[0058] The addition amount of the composite bacteria and composite enzyme is 8% of the mass of the wheat after ultrasonic treatment.

[0059] Example 2

[0060] The difference between this embodiment and embodiment 1 is that the ultrasonic treatment conditions are: ultrasonic power 200W, treatment time 30min, and ultrasonic temperature 40°C.

[0061] Example 3

[0062] The difference between this embodiment and embodiment 1 is that the mass ratio of the yeast saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus is 1:4:4:1.

[0063] Comparative Example 1

[0064] The difference between this comparative example and Example 1 is that the ultrasonic treatment conditions are: ultrasonic power 250W, treatment time 30min, and ultrasonic temperature 45°C.

[0065] Comparative Example 2

[0066] The difference between this comparative example and Example 1 is that the ultrasonic treatment conditions are: ultrasonic power 300 W, treatment time 25 min, and ultrasonic temperature 35°C.

[0067] Comparative Example 3

[0068] The difference between this comparative example and Example 1 is that the composite bacteria is a mixture of Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus.

[0069] The mass ratio of Aspergillus oryzae, Lactobacillus plantarum and Lactobacillus rhamnosus is 5:3:1.

[0070] Comparative Example 4

[0071] The difference between this comparative example and Example 1 is that the composite bacteria is a mixture of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus rhamnosus.

[0072] The mass ratio of the brewer's yeast, Lactobacillus plantarum and Lactobacillus rhamnosus is 2:3:1.

[0073] Comparative Example 5

[0074] The difference between this comparative example and Example 1 is that the composite bacteria is a mixture of Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus rhamnosus.

[0075] The mass ratio of the brewer's yeast, Aspergillus oryzae and Lactobacillus rhamnosus is 2:5:1.

[0076] Comparative Example 6

[0077] The difference between this comparative example and Example 1 is that the complex enzyme is replaced by cellulase.

[0078] Comparative Example 7

[0079] The difference between this comparative example and Example 1 is that the mass ratio of the composite bacteria to the composite enzyme is 1:1.

[0080] Performance Testing

[0081] The crude protein content in sprouted wheat was determined using the method in GB 5009.5-2016, "National Food Safety Standard - Determination of Protein in Foods." The phytic acid content in sprouted wheat was determined using the method in the paper "Removal of Phytic Acid from Wheat Bran" published by Yan Jing et al. The γ-aminobutyric acid content in sprouted wheat was determined using the method in the paper "Quantitative Determination of γ-Aminobutyric Acid in Rice Germ by Paper Chromatography" published by Zhang Hui et al. The reducing sugar content in sprouted wheat was determined using the method in the paper "Determination of Total Reducing Sugars in Red Ginseng and Proposed Limit Values" published by Zheng Xi et al. The results are shown in Table 1.

[0082] Table 1 Measurement results

[0083]

[0084]

[0085] According to statistics, the germinated wheat prepared by Examples 1 to 3 of the present invention has a low phytic acid content, and protein, gamma-aminobutyric acid, and reducing sugar contents are all relatively high. The ultrasonic temperature of Comparative Example 1 is too high, and the ultrasonic power of Comparative Example 2 is too high. Comparative Example 3 does not add saccharomyces cerevisiae, and Comparative Example 4 does not add Aspergillus oryzae. Comparative Example 5 does not add plant lactobacillus, and Comparative Example 6 does not add pectinase. The addition amount of Comparative Example 7 complex enzyme is too small, and the phytic acid content of the germinated wheat prepared is relatively high, and the nutrient content is relatively low. Therefore, the method described in this application is used to reduce the content of phytic acid in the germinated wheat prepared, thereby reducing the destruction of nutrients, improving the absorption and utilization rate of nutrients, while the method increases gamma-aminobutyric acid and crude protein content in germinated wheat, so that the germinated wheat prepared has higher active ingredients and nutritional value, in addition, the content of reducing sugars such as glucose in germinated wheat is also increased, thereby greatly improving the local flavor of the product prepared by germinated wheat.

[0086] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for producing germinated wheat, characterized in that: The following steps are involved: S1. Wash the wheat with deionized water to remove impurities and suspended particles on the surface. Soak the wheat in clean water at room temperature for 4-8 hours, then change the water for washing. After draining the water for 1-3 hours, continue soaking. Repeat this process to ensure that the total soaking time of the wheat is 32-38 hours. S2, filtering out the soaked wheat, adjusting the moisture content of the wheat to 60 wt% to 70 wt%, and performing ultrasonic treatment; S3. Mix the ultrasonically treated wheat, composite bacteria, and composite enzyme, place them in a polyethylene fermentation bag, evacuate and seal the bag using a vacuum packaging machine, and place the bag in an incubator at 30-40°C for 56-72 hours to obtain germinated wheat. The ultrasonic treatment conditions are as follows: ultrasonic power 200~220W, treatment time 20~30min, ultrasonic temperature 35~40℃; the composite bacteria is a mixture of Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum, and Lactobacillus rhamnosus; the number of active yeast cells of Saccharomyces cerevisiae is ≥15 billion / g; the mass ratio of Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus plantarum, and Lactobacillus rhamnosus is (1~3):(4~6):(2~4):1; The complex enzyme is cellulase and pectinase; the mass ratio of cellulase to pectinase is (4-6):1; The mass ratio of the composite bacteria to the composite enzyme is 1:(2-4); The addition amount of the composite bacteria and composite enzyme is 5% to 10% of the mass of the wheat after ultrasonic treatment.

2. The method for producing germinated wheat according to claim 1, wherein The enzymatic activity of the cellulase is ≥10000 U / g.

3. The method for producing germinated wheat according to claim 1, wherein The enzymatic activity of the pectinase is ≥20000 U / g.

4. The method for producing germinated wheat according to claim 1, wherein The spore count of the Aspergillus oryzae is ≥15 billion / g (dry basis).

5. The method for producing germinated wheat according to claim 1, wherein The active lactic acid bacteria content in the Lactobacillus plantarum and Lactobacillus rhamnosus is greater than or equal to 5 billion cfu / gram.

6. Germinated wheat prepared according to the method for preparing germinated wheat according to any one of claims 1 to 5.

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