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Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour

A technology of wheat dietary fiber and high dietary fiber, which is applied in the field of instant nutritional flour and its production, and the production of instant food products, can solve the problems of resource waste and poor utilization, achieve stable product quality, and improve nutrition Effect of Utilization Rate, Excellent Taste and Flavor

Active Publication Date: 2012-09-19
江苏江南上一道科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat germ has been used as feed for a long time and has not been well utilized, which is a waste of resources

Method used

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  • Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour
  • Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take by weighing 46kg of refined wheat flour, 35kg of defatted wheat germ after pulverizing respectively, carry out primary mixing with L-lysine hydrochloride 0.2kg after 80 mesh sieves respectively, in multidimensional mixer, the material of primary mixing is in 120 Under the temperature condition of ℃, carry out compound flavoring for 15 minutes, after cooling the compound flavoring material to room temperature, weigh 8 kg of maltitol and 9.2 kg of refined wheat dietary fiber powder for secondary mixing, and then carry out puffing treatment, the puffed material, and then Add 1kg of salt and 0.6kg of glyceryl monostearate, and mix in a multi-dimensional mixer for 10 minutes, mix evenly to obtain the product, and then pack the finished product.

Embodiment 2

[0039] Take by weighing 42kg of refined wheat flour and 44kg of defatted wheat germ after pulverizing respectively, and carry out a mixing with L-lysine hydrochloride 0.2kg in a multidimensional mixer after sifting through an 80 mesh sieve respectively, and mix the materials once mixed at 120 Under the temperature condition of ℃, carry out compound flavoring for 15 minutes, after cooling the composite flavoring material to room temperature, weigh 6 kg of maltitol and 6.2 kg of refined wheat dietary fiber powder for secondary mixing, and then carry out puffing treatment, and the puffed material, and then Add 1kg of salt and 0.6kg of glyceryl monostearate, and mix in a multi-dimensional mixer for 10 minutes, mix evenly to obtain the product, and then pack the finished product.

Embodiment 3

[0041] Take by weighing 54kg of refined wheat flour, 32kg of defatted wheat germ after pulverizing respectively, and carry out primary mixing with L-lysine hydrochloride 0.2kg after 80 mesh sieves respectively, in multidimensional mixer, the material of primary mixing is in 120 Under the temperature condition of ℃, carry out compound flavoring for 15 minutes, after cooling the compound flavoring material to room temperature, weigh 4 kg of maltitol and 8.2 kg of refined wheat dietary fiber powder for secondary mixing, and then carry out puffing treatment, and the puffed material, and then Add 1kg of salt and 0.6kg of glyceryl monostearate, and mix in a multi-dimensional mixer for 10 minutes, mix evenly to obtain the product, and then pack the finished product.

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Abstract

The invention discloses instant nutritive flour containing wheat germ and high dietary fiber and a preparation method of the instant nutritive flour, and the preparation method relates to the field of preparation methods of fast food products. The instant nutritive flour comprises the following raw materials: wheat meal, the defatted wheat germ, refined wheat dietary fiber powders, maltitol, salt, glycerin monostearate, and L-lysine hydrochloride.. The method comprises the following steps of: heating and compounding the wheat meal, the defatted wheat germ and the L-lysine hydrochloride in proportional quantities so as to flavor the former materials; mixing the former materials with the refined wheat dietary fiber powders and the maltitol in proportional quantities and puffing the materials; finally adding the glycerin monostearate and the salt in proportional quantities in the puffed materials to obtain the instant nutritive flour. According to the instant nutritive flour, the content of the dietary fiber exceeds 6%, the content of the defatted wheat germ is over 30%, and the flour containing the wheat germ and the high dietary fiber has the advantages of palatability, overall nutrition and edible convenience; and the preparation method can be used for producing convenient nutritive flour products with natural wheat flavor, dietary fiber and multiple nutritive elements by virtue of a simple technology.

Description

technical field [0001] The invention discloses instant nutritional flour rich in wheat germ and high dietary fiber and a preparation method thereof, belonging to the field of preparation methods of instant grain products. Background technique [0002] Wheat germ is the most nutritious part of wheat, known as the treasure house of human natural nutrition, rich in linoleic acid, linolenic acid, vitamins, proteins and minerals. In particular, the protein in wheat germ is rich in essential amino acids for the human body, and its amino acid composition is very similar to that of eggs and beef. It can make up for the lack of lysine in rice and flour protein, and has important nutritional significance. For a long time, wheat germ has been mostly used as feed, but has not been well utilized, which is a waste of resources. The in-depth development of wheat germ is not only conducive to improving people's nutritional needs, but also conducive to increasing the added value of agricult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38
Inventor 常宪辉郝志伟
Owner 江苏江南上一道科技股份有限公司
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