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Wheat germ and lotus root starch powder, and its preparation method

A technology of wheat germ powder and wheat germ, applied in food preparation, application, food science, etc., can solve the problems of inconvenient use, poor taste, difficult storage of wheat germ, etc. Effect

Inactive Publication Date: 2013-07-17
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 lotus root powder

Method used

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  • Wheat germ and lotus root starch powder, and its preparation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The proportioning of raw material parts by weight is as follows:

[0049] Wheat Germ: 13.8

[0050] Lotus root powder: 35

[0051] Glucose powdered sugar: 12

[0052] Maltodextrin: 12

[0053] Tapioca starch: 23

[0054] White granulated sugar: 14

[0055] Jujube powder essence: 0.3-0.45.

[0056] The preparation process is as follows:

[0057] 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% by weight, and the temperature and time of drying can be controlled 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;

[0058] b. Then use wheat germ powder, lotus root powder, glucose powder, tapioca starch, white sugar, and red date powder essence to carry out mixed...

Embodiment 2

[0063] The proportioning of raw material parts by weight is as follows:

[0064] Wheat Germ: 13

[0065] Lotus root powder: 34

[0066] Glucose powdered sugar: 12

[0067] Maltodextrin: 11

[0068] Tapioca Starch: 22

[0069] White granulated sugar: 13

[0070] Jujube powder essence: 0.4-0.42.

[0071] a. Dry the wheat germ with a 60-80°C low-temperature drying oven for 150 minutes to make the moisture ≤ 6% by weight, and pulverize the low-temperature dried wheat germ with a high-pressure airflow mill to finely pass through a 120-mesh sieve. Prepare wheat germ powder;

[0072] b. Then use wheat germ powder, lotus root powder, glucose powder, tapioca starch, white granulated sugar, and red date flavor to carry out mixed wet granulation, and the amount of water added is wheat germ powder + lotus root powder + maltodextrin + glucose powder + tapioca starch + white granulated sugar + red dates Powder essence: water=100:10 (dry mixture is prepared by mixing wheat germ powde...

Embodiment 3

[0077] The proportioning of raw material parts by weight is as follows:

[0078] Wheat Germ: 10-18

[0079] Lotus root powder: 30-40

[0080] Glucose powder: 8-15

[0081] Maltodextrin: 10-15

[0082] Tapioca starch: 20-26

[0083] White granulated sugar: 10-18

[0084] Jujube powder essence: 0.3-0.5

[0085] Preparation process is with embodiment 1

[0086] Production process flow of the present invention:

[0087] Wheat germ drying → crushing → granulation → drying → compounding → metering → packaging.

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Abstract

A wheat germ and lotus root starch powder comprises 10-18 parts by weight of wheat germ powder, 30-40 parts by weight of lotus root starch, 8-15 parts by weight of glucose powder, 20-26 parts by weight of cassava starch, 10-15 parts by weight of maltodextrin, 10-18 parts by weight of white granulated sugar, and 0.3-0.5 parts by weight of a red date powder essence. A preparation method of the wheat germ and lotus root starch powder comprises the following steps: processing wheat germ to prepare the wheat germ powder, mixing the wheat germ powder with the above other raw materials, drying, and compounding to prepare the wheat germ and lotus root starch powder. The method maintains biological activities through low temperature drying, maintains biological cells in good condition through airflow crushing, and solves the problems comprising difficult keeping and bad mouthfeel of wheat germ in the prior art. The wheat germ and lotus root starch powder is an augmented product of the fine and further processing of agricultural products. The wheat germ and lotus root starch powder is convenient to eat, has extremely high nutritional values, can be easily accepted by people, and realizes the intake of a large amount of nutrients through eating a small amount of the wheat germ and lotus root starch powder, so people can obtain a plurality of nutritional components comprising natural vitamin E, vitamin B, proteins and the like from foods.

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 lotus root powder. 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 country...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/214A23L7/152A23L19/10
Inventor 孙扬久孙俊杰吉善军夏志喜刘忠保
Owner HUBEI SANJIE AGRI INDZATION
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