Production process for wheat germ powder
A technology of wheat germ powder and wheat germ, which is applied in food preparation, food preservation, food science, etc., can solve the problems of unsuitable wheat germ, and achieve the effect of improving taste, quality, safety and reliability
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Embodiment 1
[0016] Take the wheat germ powder with Cordyceps wheat flavor as an example:
[0017] The first step: vibrating sieve filtration, adding fresh wheat germ to the vibrating sieve to screen out the bran and secondary flour mixed into the germ powder;
[0018] The second step: Enzyme-killing drying, the filtered wheat germ is transported to the enzyme-killing dryer, the temperature of the first and second zones of the dryer is set at 220°C, and the temperature of the third zone is set at 275°C. Heat and dry to make the moisture content lower than 5%, and at the same time play the role of inactivating enzymes;
[0019] The third step: the conveyor belt conveys, and the wheat germ flakes after drying and deactivating the enzyme are conveyed to the pulverizer by the closed conveyor belt for pulverization;
[0020] The fourth step: superfine pulverization, the wheat germ transported into the pulverizer is pulverized to 80-500 mesh by the superfine pulverizer;
[0021] Step 5: Airflo...
Embodiment 2
[0026] Take the production of wheat germ powder with walnut, barley and wheat flavor as an example:
[0027] The first step: vibrating sieve filtration, adding fresh wheat germ to the vibrating sieve to screen out the bran and secondary flour mixed into the germ powder;
[0028] The second step: Enzyme-killing drying, the filtered wheat germ is transported to the enzyme-killing dryer, the temperature of the first and second zones of the dryer is set at 225°C, and the temperature of the third zone is set at 278°C. Heat and dry to make the moisture content lower than 5%, and at the same time play the role of inactivating enzymes;
[0029] The third step: the conveyor belt conveys, and the wheat germ flakes after drying and deactivating the enzyme are conveyed to the pulverizer by the closed conveyor belt for pulverization;
[0030] The fourth step: superfine pulverization, the wheat germ transported into the pulverizer is pulverized to 80-500 mesh by the superfine pulverizer; ...
Embodiment 3
[0036] Take the production of wheat germ powder with bee flower and wheat flavor as an example:
[0037] The first step: vibrating sieve filtration, adding fresh wheat germ to the vibrating sieve to screen out the bran and secondary flour mixed into the germ powder;
[0038] The second step: Enzyme-killing drying, the filtered wheat germ is transported to the enzyme-killing dryer, the temperature of the first and second zones of the dryer is set at 230°C, and the temperature of the third zone is set at 280°C. Heat and dry to make the moisture content lower than 5%, and at the same time play the role of inactivating enzymes;
[0039] The third step: the conveyor belt conveys, and the wheat germ flakes after drying and deactivating the enzyme are conveyed to the pulverizer by the closed conveyor belt for pulverization;
[0040] The fourth step: superfine pulverization, the wheat germ transported into the pulverizer is pulverized to 80-500 mesh by the superfine pulverizer;
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