Instant wheat germ paste and preparation method thereof

Abstract

The invention discloses instant wheat germ paste and a preparation method thereof and belongs to the field of grain deep processing. The preparation method mainly comprises the following steps of stabilization treatment, wherein through stabilization treatment, grease in wheat germ can be inhibited from hydrolysis rancidity and oxidation rancidity, stability of the wheat germ can be improved, and commodity traits and nutritive value of the wheat germ are maintained; color sorting, wherein black germ in the wheat germ is removed, good organoleptic quality of wheat germ flour is guaranteed, and the possibility of harm to the human body is reduced; degreasing, wherein through degreasing, the shelf life of the wheat germ flour can be prolonged; suferfine pulverization, wherein uniform and fine flour is obtained, and superfine pulverization influences original nutritional ingredient in the wheat germ slightly. Continuous type electromagnetic baking equipment is used for baking and frying, flavoring substances is generated by the wheat germ flour in the frying process, meanwhile energy consumption can be reduced, the operation process is simplified, and production cost is low.

Description

Technical field [0001] The invention belongs to the field of grain deep processing, and specifically refers to a wheat germ healthy food with high nutritional value by adopting stabilization treatment, color sorting, degreasing, superfine pulverization and frying techniques using wheat germ as a raw material. Background technique [0002] Wheat germ is a part of wheat grain. It contains extremely rich and high-quality protein, amino acids, fats, multiple vitamins, minerals and some unspecified trace physiologically active components. The glutathione in wheat germ protein is in human cells. Redox plays an important role, can avoid the formation of peroxides in the body, and has the effect of enhancing the vitality of brain cells. The rich phospholipids and choline in wheat germ have the functions of promoting brain development, deepening brain memory and improving intelligence. Wheat germ also contains calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, mang...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, wheat germ is prone to black spots due to black germ infection, which affects its sensory quality and damages human health during the processing of germ aleurone; moreover, although wheat germ has been treated by drying, microwave or far infrared, etc. , but wheat germ contains lipoxygenase, which is easy to oxidize and become rancid, so it is still necessary to add additives to prolong the shelf life; moreover, in the existing processing technology, the wheat germ is generally ripened by cooking, microwave, oven, etc., resulting in uneven or uneven ripening of wheat germ. no fragrance

After searching, there are domestic patents on wheat germ aleurone, such as wheat germ paste formula and production method (application number 201010225926.20). In this patent, additives are added to add flavor to wheat germ paste, but this patent uses undefatted wheat germ. Not conducive to the storage of wheat germ paste

A method for making wheat germ paste suitable for industrial production (application number 201210416482.X). This patent improves the flavor by adding rice or flour, but the patent uses undefatted wheat germ, which is not conducive to the extension of shelf life

A full-price wheat germ powder and its manufacturing method (Application No. 200710185328.5), the manufacturing process of this patent is complicated, the spray drying equipment used occupies a large area, the operation is complicated, and the one-time investment is large, which increases the product cost

A method for processing wheat germ powder (application number 201010317212.2). The patent uses a steaming method to ripen wheat germ, and the cooked wheat germ is dried and ultrafinely pulverized to obtain wheat germ flour, which is not conducive to the production of aroma substances.