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Wheat germ alimentary noodles and manufacturing method thereof

The technology of a wheat germ and a production method is applied in the field of preparation of wheat germ nutritional noodles, which can solve the problems of poor taste, difficult storage of wheat germ, inconvenient use, etc., and achieve the effect of extremely nutritious value, flat taste, and difficult storage

Inactive Publication Date: 2013-07-10
HUBEI SANJIE AGRI INDZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of difficult storage of wheat germ, poor taste and inconvenient use, and provide a kind of wheat germ nutritional noodles

Method used

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  • Wheat germ alimentary noodles and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The proportioning of raw material parts by weight is as follows:

[0033] Wheat germ powder: 6.8-7.3

[0034] Flour: 89-90

[0035] Edible salt: 1.8-2.6

[0036] The preparation process is as follows:

[0037] a. Clean and sieve the extracted fresh wheat germ to make it pure, then dry the wheat germ in a low-temperature drying oven at 60-80°C for 150 minutes, so that the moisture content is ≤6 (W, %), and the drying temperature is the same as The time can be controlled until the wheat germ is golden yellow and has a wheat aroma. The low-temperature dried wheat germ is pulverized with a high-pressure airflow mill, so that it is finely passed through a 120-mesh sieve to obtain wheat germ powder;

[0038] B. add water with wheat germ powder and flour, edible salt to mix again, and the amount of water added is 16% of wheat germ powder, flour, edible salt gross weight, obtains wet powder material;

[0039] c. Mature the wet powder material for 10 minutes, calender 6 ti...

Embodiment 2

[0043] The proportioning of raw material parts by weight is as follows:

[0044] Wheat germ powder: 6.9-7.2

[0045] Flour: 89.3-89.8

[0046] Edible salt: 2-2.4

[0047] a. Dry the wheat germ in a low-temperature drying oven at 60-80°C for 150 minutes to make the water content ≤ 6 (W, %), and crush the wheat germ produced by low-temperature drying with a high-pressure jet mill to make it finer than 120 mesh sieve to obtain wheat germ powder;

[0048] b. Then mix wheat germ powder with flour, edible salt and water, and add water: the sum of wheat germ powder, flour and edible salt: water is 100:16 (weight ratio) to obtain wet powder material;

[0049] c. Aging the wet powder material for 10 minutes, calendering 6 times, cutting into strips, drying, drying at room temperature 22-45°C for 6 hours, drying to make the moisture ≤ 10.5 (W, %), and obtaining dry materials;

[0050] d. Cut off, measure and pack dry materials.

[0051] Process control point: drying process mo...

Embodiment 3

[0053] The proportioning of raw material parts by weight is as follows:

[0054] Wheat germ powder: 7.1-7.2

[0055] Flour: 89.4-89.7

[0056] Edible salt: 2.2-2.4

[0057] The preparation process is the same as in Example 1.

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Abstract

The invention discloses wheat germ alimentary noodles and a manufacturing method thereof. The wheat germ alimentary noodles comprise, by weight, 5 to 10 parts of wheat germ powder, 86 to 94 parts of flour and 1 to 4 parts of table salt. The manufacturing method comprises the following steps of processing wheat germs into wheat germ powder, mixing the wheat germ powder and the above raw materials, and carrying out aging, rolling, strip cutting, drying, cutting, metering and packaging of the mixture to obtain the wheat germ alimentary noodles. Through low-temperature drying, biological activity is kept. Through an air-flow crushing process, biological cell integrity is kept; a nutrient loss is avoided; a smooth taste is obtained; a quality guarantee period is prolonged; and the problem that based on the prior art, wheat germs have a short quality guarantee period and a poor taste is solved. The wheat germ alimentary noodles have an original flavor of wheat germ powder, retain nutrients, have a good taste, are extended products of agricultural fine-processing products, are convenient for taking, have a very nutritive value and can be accepted by people easily. A small amount of the wheat germ alimentary noodles can supply a large amount of nutrients to people.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to the deep and fine processing of wheat germ and the preparation of wheat germ nutritional noodles. Background technique [0002] Wheat production The flour industry is a traditional grain industry in my country. In the past, the most nutritious part of wheat germ was mixed into wheat bran as feed during the production process, resulting in a waste of resources. [0003] Wheat germ accounts for 2% of wheat grains, rich in protein, fat, and multivitamins, and is praised by nutritionists as "human's natural nutritional treasure house". In particular, the vitamin E content is as high as 32mg per 100g, which is the first in plant VE content, and the unsaturated fatty acids contained in it are essential amino acids for the human body to maintain basic nutrition and health. Wheat germ is extracted from wheat in a purely physical way, and the extraction rate is only 0.02%. my count...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 孙扬久孙云杰吉善军孙俊杰夏志喜刘忠保
Owner HUBEI SANJIE AGRI INDZATION
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