Preparation process of wheat germ pulp, wheat germ pulp and functional beverage containing wheat germ pulp

Abstract

The invention relates to the technical field of food processing and functional beverages, in particular to a preparation technology of wheat germ pulp, the wheat germ pulp and a functional beverage containing the wheat germ pulp. According to the preparation process of the wheat germ pulp provided by the invention, the pulsed electric field is applied in the gelatinization process, a specific enzymolysis sequence of amylase, saccharifying enzyme and cellulase is adopted, and ultrasonic treatment is carried out during first enzymolysis, so that the sugar degree and yield of the wheat germ pulp are remarkably improved, and meanwhile, the pulp viscosity is reduced; the taste of the wheat germ pulp is effectively improved.

Description

Technical Field

[0001] This invention relates to the fields of food processing and functional beverage technology, specifically to a process for preparing wheat germ pulp, wheat germ pulp, and functional beverages containing it. Background Technology

[0002] Wheat germ is the most nutritious part of the wheat grain, containing significantly higher levels of protein, dietary fiber, B vitamins, and glutathione than ordinary grains. It possesses antioxidant, immune-boosting, and blood sugar-lowering functions. Currently, my country has over 3 million tons of usable wheat germ resources annually; however, the majority is still used as a bran byproduct in animal feed, with a utilization rate of less than 10%.

[0003] To further develop and utilize wheat germ, which has high nutritional value, research has been conducted on processing techniques for wheat germ. For example, existing technology 1 utilizes wheat germ powder through enzymatic hydrolysis, mainly including the following steps: mixing wheat germ powder and water, letting it stand at 55-65℃ for 10-30 minutes to obtain a primary mixture; mixing the primary mixture and water at a mass ratio of 1:6-20 to obtain a secondary mixture; and enzymatically hydrolyzing the secondary mixture using a compound hydrolytic enzyme to obtain an enzymatically hydrolyzed mixture. Existing technology 2 provides a method for extracting wheat germ peptides, including the following steps: a) adding purified water to wheat germ meal and cooking it; b) enzymatically hydrolyzing it to obtain desaccharified wheat germ meal; c) adding sodium citrate, along with neutral protease, cellulase, and flavor protease, and hydrolyzing for 2.0-3.0 hours; d) inactivating the enzyme at high temperature; and e) separating and purifying the enzyme.

[0004] However, the aforementioned methods for utilizing wheat germ all have certain drawbacks. For example, traditional heating methods easily cause starch swelling, making its protein difficult to be hydrolyzed by proteases, increasing viscosity, and consequently resulting in low degree of hydrolysis, low enzymatic efficiency, low product yield, and difficulty in further processing and utilization. Using complex enzymes for enzymatic hydrolysis has low efficiency, preventing the full release of large molecules, leading to substrate competition, limited saccharification efficiency, and low sugar content (<20%). Both grinding and staged enzymatic hydrolysis employ relatively complex processing techniques, such as crushing, sieving, and temperature control for multi-step enzymatic hydrolysis. These complex processes are unsuitable for industrialized production, and the step-by-step processing results in low product yield and extremely low utilization of the germ. Summary of the Invention

[0005] In view of this, the present invention provides a preparation process for wheat germ pulp, wheat germ pulp and functional beverage containing the same. The preparation process not only effectively improves the extraction rate of wheat germ protein, polyphenols and sugars, but also greatly reduces the viscosity of wheat germ pulp, making it more fluid and better in taste.

[0006] To solve the above technical problems, the first aspect of the present invention provides a process for preparing wheat germ pulp, the steps of which include:

[0007] S1. Prepare wheat germ concentrate, and treat it with a pulsed electric field at an electric field strength of 4.0-4.5kV / cm while gelatinizing it. The gelatinization temperature is 80-85℃.

[0008] S2. Add amylase for the first enzymatic hydrolysis, and simultaneously perform ultrasonic treatment during the enzymatic hydrolysis while maintaining the slurry temperature at 65-80℃ to obtain the first enzymatic hydrolysate; cool the first enzymatic hydrolysate to maintain the temperature at 60-65℃, add saccharifying enzyme for the second enzymatic hydrolysis to obtain the second enzymatic hydrolysate; cool the second enzymatic hydrolysate to maintain the temperature at 45-55℃, add cellulase for the third enzymatic hydrolysate to obtain the third enzymatic hydrolysate;

[0009] S3. Heat the third enzyme hydrolysate to 95-140℃ and maintain it for 4s-30min to inactivate the enzyme, thereby obtaining an enzyme-inactivated solution.

[0010] S4. The enzyme-inactivating solution is homogenized by jet spraying, and the resulting homogenized slurry is separated by centrifugation, and the supernatant is collected.

[0011] The wheat germ pulp preparation process provided by this invention involves electroporation (PEF) treatment during gelatinization. PEF treatment promotes the rapid release of contents (such as proteins, polyphenols, and glutathione) from wheat germ cells without affecting their stability. Furthermore, PEF treatment significantly reduces the viscosity of the pulp during gelatinization. Simultaneously, this preparation process performs three enzymatic hydrolysates in sequence with amylase, saccharifying enzyme, and cellulase. By controlling the order of hydrolysis, the sugar content and viscosity of the pulp are synergistically adjusted, increasing sugar content while reducing viscosity, thus significantly improving pulp yield. In addition, the process incorporates ultrasonic treatment during the first enzymatic hydrolysis, accelerating the diffusion of the wheat germ cell wall into the substrate, enhancing enzyme-substrate binding, and improving the hydrolysis rate and efficiency.

[0012] In conjunction with the first aspect, in S1, the frequency of the pulsed electric field treatment is 500-1000Hz, and the duration of the pulsed electric field treatment is 28-32min.

[0013] In conjunction with the first aspect, in S2, the time required for each enzymatic hydrolysis is 30-120 min; the ultrasonic frequency for the ultrasonic treatment is set to 25-40 kHz.

[0014] In conjunction with the first aspect, the amount of amylase added is 0.1‰-1.0‰ of the dry weight of wheat germ, and the amount of saccharifying enzyme and cellulase added is 1‰-4‰ of the dry weight of wheat germ.

[0015] Preferably, depending on actual needs, the amylase can be a thermophilic amylase or a mesophilic amylase.

[0016] In conjunction with the first aspect, the temperature of the homogenized jet is 50-90℃ and the pressure is 1200-2000 bar.

[0017] In conjunction with the first aspect, the method for preparing the wheat germ concentrate is as follows: the wheat germ is baked at 100-200℃ for 10-50 minutes to mature and produce aroma, and then pulverized to a fineness of 100 mesh or higher. The pulverized wheat germ powder is added to water to prepare a wheat germ concentrate with a mass concentration of 5%-30%.

[0018] In conjunction with the first aspect, the method for preparing the wheat germ concentrate is as follows: wheat germ is added to water in a volume of 2-10 times its weight, and ground using a colloid mill for 5-40 minutes to obtain the wheat germ concentrate.

[0019] In another aspect, the present invention provides a wheat germ pulp, which is prepared according to the above-described wheat germ pulp preparation process.

[0020] The present invention also provides a functional beverage made from the above-mentioned wheat germ pulp.

[0021] Preferably, the aforementioned functional beverages include, but are not limited to, dairy products, oral liquids, plant protein beverages, and solid beverages.

[0022] The beneficial effects of this invention are as follows: The preparation process of wheat germ pulp provided by this invention significantly improves the sugar content (up to 55°Bx) and yield (both yields are above 95%) of wheat germ pulp by applying a pulsed electric field during gelatinization, controlling the enzymatic hydrolysis sequence, and performing ultrasonic treatment during the first enzymatic hydrolysis. At the same time, it greatly reduces the viscosity of the pulp (the viscosity does not exceed 700 mPa·s), significantly improves the overall taste of wheat germ pulp, and makes it more popular with consumers. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0024] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. It should also be understood that terms such as those defined in general dictionaries should be understood to have the meaning consistent with their meaning in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless specifically defined.

[0025] The preparation process provided by the present invention will be described below through specific embodiments.

[0026] Terminology Explanation:

[0027] Dry grinding: The process of obtaining powder from wheat germ in a dry state through mechanical pulverization.

[0028] Wet milling: The process of mixing wheat germ with water and then grinding it into a slurry using a colloid mill.

[0029] Pulsed electric field (PEF): A high-voltage pulsed electric field instantaneously breaks down the cell membrane, enhancing the ability of intracellular substances to diffuse outward.

[0030] Ultrasound: When it propagates in slurry, it creates a "cavitation effect," generating high-pressure microjets and shearing action.

[0031] Amylase: can break down starch into smaller sugar molecules.

[0032] Glycoamylase: An enzyme that breaks down starch into glucose.

[0033] Cellulase: An enzyme that breaks down cellulose into soluble sugars.

[0034] Unless otherwise specified, all raw materials, reagents, and equipment used in this invention are conventional commercially available reagents and equipment. The amylase, saccharifying enzyme, and cellulase used in this invention were purchased from Novozymes (China) Biotechnology Co., Ltd., with enzyme activities of: amylase 1,275,000 U / g, saccharifying enzyme 54,000 U / g, and cellulase 75,000 U / g, respectively.

[0035] Example 1

[0036] This embodiment provides a process for preparing wheat germ pulp, the steps of which include:

[0037] S1. Roast wheat germ at 160℃ for 30 minutes to mature and develop aroma. Then, pulverize it to 120 mesh using a dry pulverizer. Add the pulverized wheat germ powder to water to prepare a wheat germ slurry with a mass concentration of 20%. Treat the wheat germ slurry with a pulsed electric field at a strength of 4.0 kV / cm and a frequency of 800 Hz for 30 minutes, while simultaneously gelatinizing it at 80-83℃.

[0038] S2. Add 0.5‰ (by weight of dry wheat germ) of amylase to the gelatinized wheat slurry for the first enzymatic hydrolysis, while simultaneously subjecting it to ultrasonic treatment (ultrasonic frequency 30kHz). Maintain the temperature at 65-70℃ during the hydrolysis process and hydrolyze for 60 minutes to obtain the first hydrolysate. Lower the temperature of the first hydrolysate to 60-65℃ and add 2.5‰ (by weight of dry wheat germ) of saccharifying enzyme for the second enzymatic hydrolysis, hydrolyzing for 60 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 50-55℃ and add 2.5‰ (by weight of dry wheat germ) of cellulase for the third enzymatic hydrolysis, hydrolyzing for 60 minutes to obtain the third hydrolysate.

[0039] S3. Heat the third enzyme hydrolysate to 120-130℃ and maintain it for 10 minutes to inactivate the enzyme, and obtain the inactivated enzyme solution.

[0040] S4. The obtained enzyme-inactivating solution is homogenized by jet at 60-70℃. The homogenized slurry is then separated by centrifugation using a plate centrifuge. After removing the residue, wheat germ slurry is obtained.

[0041] Example 2

[0042] This embodiment provides a process for preparing wheat germ pulp, the steps of which include:

[0043] S1. Bake wheat germ at 100℃ for 50 minutes to mature and develop aroma. Then, grind it to 150 mesh using a dry grinding equipment. Add the resulting wheat germ powder to water to prepare a 10% (w / w) wheat germ slurry. Treat the wheat germ slurry with a pulsed electric field at 4.5 kV / cm and a frequency of 500 Hz for 32 minutes, while simultaneously gelatinizing it at 81-85℃.

[0044] S2. Add 0.1‰ (by weight of dry wheat germ) of amylase to the gelatinized wheat slurry for the first enzymatic hydrolysis, while simultaneously subjecting it to ultrasonic treatment (ultrasonic frequency 25kHz). Maintain the temperature at 70-75℃ during the hydrolysis process and hydrolyze for 120 minutes to obtain the first hydrolysate. Lower the temperature of the first hydrolysate to 62-65℃ and add 1‰ (by weight of dry wheat germ) of saccharifying enzyme for the second enzymatic hydrolysis, hydrolyzing for 120 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 45-50℃ and add 2.5‰ (by weight of dry wheat germ) of cellulase for the third enzymatic hydrolysis, hydrolyzing for 100 minutes to obtain the third hydrolysate.

[0045] S3. Heat the third enzyme hydrolysate to 100-110℃ and maintain it for 15 minutes to inactivate the enzyme, and obtain the inactivated enzyme solution.

[0046] S4. The obtained enzyme-inactivating solution is homogenized by jet at 55-65℃. The homogenized slurry is then separated by centrifugation using a plate centrifuge. After removing the residue, wheat germ slurry is obtained.

[0047] Example 3

[0048] This embodiment provides a process for preparing wheat germ pulp, the steps of which include:

[0049] S1. Roast wheat germ at 200℃ for 10 minutes to mature and develop aroma, then pulverize it to 100 mesh using a dry pulverizer. Add the pulverized wheat germ powder to water to prepare a 30% (w / w) wheat germ slurry. Treat the wheat germ slurry with a pulsed electric field at 4.2 kV / cm and a frequency of 1000 Hz for 28 minutes, while simultaneously gelatinizing it at 82-85℃.

[0050] S2. Add 1.0‰ (by weight of dry wheat germ) of amylase to the gelatinized wheat slurry for the first enzymatic hydrolysis, while simultaneously subjecting it to ultrasonic treatment (40kHz). Maintain the temperature at 75-80℃ during hydrolysis for 35 minutes to obtain the first hydrolysate. Lower the temperature of the first hydrolysate to 60-65℃ and add 2.5‰ (by weight of dry wheat germ) of saccharifying enzyme for the second enzymatic hydrolysis for 60 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 48-53℃ and add 4‰ (by weight of dry wheat germ) of cellulase for the third enzymatic hydrolysis for 60 minutes to obtain the third hydrolysate.

[0051] S3. Heat the third enzyme hydrolysate to 110-120℃ and maintain it for 15 minutes to inactivate the enzyme, and obtain the inactivated enzyme solution.

[0052] S4. The obtained enzyme-inactivating solution is homogenized by jet at 70-75℃. The homogenized slurry is then separated by centrifugation using a plate centrifuge. After removing the residue, wheat germ slurry is obtained.

[0053] Example 4

[0054] This embodiment provides a process for preparing wheat germ pulp, the steps of which include:

[0055] S1. Add wheat germ to 5 times its weight of water and grind it using a colloid mill for 20 minutes to obtain a concentrated wheat germ slurry. Treat the concentrated wheat germ slurry with a pulsed electric field at a strength of 4.1 kV / cm and a frequency of 600 Hz for 30 minutes, and simultaneously gelatinize it at 80-85℃.

[0056] S2. Add 0.4‰ (by weight of dry wheat germ) of amylase to the gelatinized wheat slurry for the first enzymatic hydrolysis, while simultaneously subjecting it to ultrasonic treatment (ultrasonic frequency 35kHz). Maintain the temperature at 68-73℃ during the hydrolysis process and hydrolyze for 80 minutes to obtain the first hydrolysate. Lower the temperature of the first hydrolysate to 60-65℃ and add 2.5‰ (by weight of dry wheat germ) of saccharifying enzyme for the second enzymatic hydrolysis, hydrolyzing for 70 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 46-52℃ and add 1‰ (by weight of dry wheat germ) of cellulase for the third enzymatic hydrolysis, hydrolyzing for 80 minutes to obtain the third hydrolysate.

[0057] S3. Heat the third enzyme hydrolysate to 125-135℃ and maintain it for 8 minutes to inactivate the enzyme, thus obtaining the inactivated enzyme solution.

[0058] S4. The obtained enzyme-inactivating solution is homogenized by jet at 65-70℃. The homogenized slurry is then separated by centrifugation using a plate centrifuge. After removing the residue, wheat germ slurry is obtained.

[0059] Comparative Example 1

[0060] This comparative example provides a process for preparing wheat germ pulp, the steps of which include:

[0061] S1 is the same as step S1 in Example 1, and will not be repeated here.

[0062] S2. Add cellulase at a concentration of 2.5‰ (by dry weight of wheat germ) to the gelatinized wheat slurry for the first enzymatic hydrolysis, while simultaneously subjecting it to ultrasonic treatment (ultrasonic frequency 30kHz). Maintain the temperature at 50-60℃ during the hydrolysis process and hydrolyze for 60 minutes to obtain the first hydrolysate. Raise the temperature of the first hydrolysate to 65-70℃ and add amylase at a concentration of 0.5‰ (by dry weight of wheat germ) for the second enzymatic hydrolysis, hydrolyzing for 60 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 50-55℃ and add saccharifying enzyme at a concentration of 2.5‰ (by dry weight of wheat germ) for the third enzymatic hydrolysis, hydrolyzing for 60 minutes to obtain the third hydrolysate.

[0063] S3 and S4 are the same as steps S3 and S4 in Example 1, and will not be repeated here.

[0064] Comparative Example 2

[0065] This comparative example provides a process for preparing wheat germ pulp, the steps of which include:

[0066] S1 is the same as step S1 in Example 1, and will not be repeated here.

[0067] S2. Add cellulase (2.5‰ of dry weight of wheat germ), amylase (0.5‰ of dry weight of wheat germ), and saccharifying enzyme (2.5‰ of dry weight of wheat germ) to the gelatinized wheat slurry. Enzymatically hydrolyze at 65-70℃ for 80-90 minutes (to compensate for the slowed hydrolysis rate caused by substrate competition due to the simultaneous addition of the three enzymes, the hydrolysis time is appropriately extended). At the same time, perform ultrasonic treatment (ultrasonic frequency of 30kHz) to obtain the enzymatic hydrolysate.

[0068] S3. Heat the enzyme hydrolysate to 120-130℃ and maintain it for 10 minutes to inactivate the enzyme, thus obtaining the inactivated enzyme solution.

[0069] S4 is the same as step S4 in Example 1, and will not be repeated here.

[0070] Comparative Example 3

[0071] This comparative example provides a process for preparing wheat germ pulp, the steps of which include:

[0072] S1. Bake wheat germ at 160℃ for 30 minutes to mature and develop aroma. Then, grind it to 120 mesh using a dry grinding equipment. Add the ground wheat germ powder to water to prepare a wheat germ slurry with a mass concentration of 20%.

[0073] Steps S2 to S4 are the same as those in Example 1, and will not be repeated here.

[0074] Comparative Example 4

[0075] This comparative example provides a process for preparing wheat germ pulp, the steps of which include:

[0076] S1. Roast wheat germ at 160℃ for 30 minutes to mature and develop aroma. Then, pulverize it to 120 mesh using a dry pulverizer. Add the pulverized wheat germ powder to water to prepare a wheat germ slurry with a mass concentration of 20%. Treat the wheat germ slurry with a pulsed electric field at a strength of 4.0 kV / cm and a frequency of 800 Hz for 30 minutes, while simultaneously gelatinizing it at 80-83℃.

[0077] S2. Add 0.5‰ (by weight of dry wheat germ) of amylase to the gelatinized wheat slurry for the first enzymatic hydrolysis, maintaining the temperature at 65-70℃ for 60 minutes to obtain the first hydrolysate. Lower the temperature of the first hydrolysate to 60-65℃ and add 2.5‰ (by weight of dry wheat germ) of saccharifying enzyme for the second enzymatic hydrolysis, continuing for 60 minutes to obtain the second hydrolysate. Cool the second hydrolysate to 50-55℃ and add 2.5‰ (by weight of dry wheat germ) of cellulase for the third enzymatic hydrolysis, continuing for 60 minutes to obtain the third hydrolysate.

[0078] S3 and S4 are the same as steps S3 and S4 in Example 1, and will not be repeated here.

[0079] Test Example

[0080] The viscosity and sugar content of the wheat germ pulp obtained in Examples 1-4 and Comparative Examples 1-4 were tested respectively (the viscosity of the wheat germ pulp was tested using a rotor viscometer, and the Brix content of the wheat germ pulp was detected using a digital refractometer), and the yield was calculated (yield (%) = mass of wheat germ pulp / mass of wheat germ concentrate × 100%). The test results are shown in Table 1.

[0081] Table 1

[0082]

[0083]

[0084] As can be seen from the results of Example 1 and Comparative Examples 1-2 in Table 1, when the enzymatic hydrolysis order was changed or when the three enzymes (amylase, saccharifying enzyme, and cellulase) were added simultaneously for enzymatic hydrolysis (Comparative Examples 1-2), the viscosity of the resulting wheat germ pulp increased significantly, while the sugar content and yield decreased significantly. This indicates that the specific enzymatic hydrolysis order used in this invention has a significant effect on improving the sugar content and yield of wheat germ pulp while reducing its viscosity, thus improving the viscous and bland taste of the wheat germ pulp, making it more appealing to consumers. Comparing the results of Comparative Examples 3-4 and Example 1, it can be seen that when no electro-pulse treatment or no ultrasonic treatment was performed, the viscosity of the resulting wheat germ pulp also increased significantly, and the sugar content and yield were also affected. This indicates that the preparation process of this invention, which combines enzymatic hydrolysis with electro-pulse treatment and ultrasonic treatment, can perfectly solve the problem of high viscosity in wheat germ pulp, while also significantly improving the sugar content and yield of the wheat culture pulp.

[0085] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A process for the preparation of wheat germ syrup, characterized by the steps of The preparation method comprises the following steps: S1, preparing a wheat germ thick slurry, and performing pulsed electric field treatment and gelatinization at an electric field intensity of 4.0-4.5 kV / cm, wherein the gelatinization temperature is 80-85 ℃; S2, adding amylase to perform first enzymolysis, and performing ultrasonic treatment during the enzymolysis process, and maintaining the slurry temperature at 65-80 ℃, to obtain a first enzymolysis liquid; cooling the first enzymolysis liquid to maintain the temperature at 60-65 ℃, adding saccharifying enzyme to perform second enzymolysis, to obtain a second enzymolysis liquid; cooling the second enzymolysis liquid to maintain the temperature at 45-55 ℃, adding cellulase to perform third enzymolysis, to obtain a third enzymolysis liquid; S3, heating the third enzymolysis liquid to 95-140 ℃, and maintaining for 4 s-30 min to perform enzyme inactivation, to obtain an enzyme inactivation liquid; S4, performing jet homogenization on the enzyme inactivation liquid, and collecting the supernatant obtained by centrifugal separation of the homogenized slurry to obtain a wheat germ slurry.

2. The process for the preparation of wheat germ plasma as claimed in claim 1, wherein, In S1, the frequency of the pulsed electric field treatment is 500-1000 Hz, and the time of the pulsed electric field treatment is 28-32 min.

3. The process for preparing wheat germ plasma as claimed in claim 1, wherein, In S2, the time required for each enzymolysis is 30-120 min; and the ultrasonic frequency of the ultrasonic treatment is set to 25-40 kHz.

4. The process for preparing wheat germ plasma according to claim 1, characterized in that, The adding amount of the amylase is 0.1‰-1.0‰ of the dry weight of the wheat germ, and the adding amount of the saccharifying enzyme and the cellulase is 1‰-4‰ of the dry weight of the wheat germ.

5. The process for preparing wheat germ plasma as claimed in claim 1, wherein, The temperature of the jet homogenization is 50-90 ℃, and the pressure is 1200-2000 bar.

6. The process for the preparation of wheat germ plasma according to any one of claims 1 to 5, characterized in that, The preparation method of the wheat germ thick slurry is as follows: baking wheat germ at 100-200 ℃ for 10-50 min to mature and generate aroma, and then crushing the wheat germ to more than 100 mesh, and adding the crushed wheat germ powder into water to prepare a wheat germ thick slurry with a mass concentration of 5%-30%.

7. The process for the preparation of wheat germ plasma according to any one of claims 1 to 5, characterized in that, The preparation method of the wheat germ thick slurry is as follows: adding wheat germ into water with a mass of 2-10 times that of the wheat germ, and grinding the mixture by using a colloid mill for 5-40 min to obtain the wheat germ thick slurry.

8. A wheat germ slurry, characterized in that, The wheat germ slurry is prepared by the preparation process according to any one of claims 1-7.

9. A functional beverage, characterized in that, The wheat germ slurry is prepared by using the wheat germ slurry according to claim 8 as a raw material.

Images