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Wheat germ processing method

A technology of wheat germ and processing method, which is applied in food science and other fields, can solve the problems of high enzyme activity, easy oxidative rancidity, poor instant palatability of wheat germ, etc., and achieve the effect of uniform temperature and prolonging storage time

Inactive Publication Date: 2018-12-18
滕州市新东谷面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in addition to 10%-15% fat in wheat germ, about 80% of which is composed of unsaturated fatty acids. If the wheat germ is directly packaged without treatment, it will make the wheat germ have a raw smell and high enzyme activity. It is prone to oxidative rancidity, which leads to a relatively short shelf life of wheat germ; and the dried wheat germ removes the unique raw smell and delays oxidative rancidity, but wheat germ is basically added to other foods as a food raw material. Or eat porridge directly, resulting in poor palatability of instant wheat germ

Method used

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  • Wheat germ processing method

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Embodiment 1

[0025] Embodiment 1 (a kind of processing method of wheat germ)

[0026] like figure 1 As shown, the present invention provides a kind of processing method of wheat germ, at first fresh wheat germ is carefully selected, then utilizes suction separator to separate impurities such as bran, dust mixed in wheat germ; Select the qualified wheat germ after impurity removal for quick-freezing and inactivation. Within the temperature range of -30°C to -18°C, the wheat germ is quick-frozen within 20 minutes, so that the wheat germ forms extremely small ice crystals and does not seriously damage the cell tissue , low-temperature inactivation, thereby preserving the original aroma and nutritional components of wheat germ, and prolonging the storage time; but when wheat germ is needed, remove the quick-frozen wheat germ to thaw it out of the frozen state, and then perform moisturizing treatment to soak it evenly In the water, the moisture in the wheat germ is readjusted to improve its ph...

Embodiment 2

[0028] Select fresh wheat germ, and then use the suction separator to separate the impurities such as bran and dust mixed in the wheat germ; then perform quick freezing and inactivation on the qualified wheat germ after selection and removal, and use The wheat germ is quick-frozen within 10 minutes, so that the wheat germ forms extremely small ice crystals, does not seriously damage the cell tissue, and is inactivated at low temperature, thereby preserving the original aroma and nutritional components of the wheat germ and prolonging the storage time; but it needs When wheat germ is used, the quick-frozen wheat germ is removed from the frozen state, and then hydrated, soaked in water evenly, so that the moisture in the wheat germ can be readjusted, and its physical, biochemical and milling process performance can be improved; The hydration-treated wheat germ is not much different from the fresh wheat germ, and then dried to eliminate enzymes. First, the hydration-treated wheat ...

Embodiment 3

[0030] Select fresh wheat germ, and then use a suction separator to separate out impurities such as bran and dust mixed in the wheat germ; then perform quick freezing and inactivation on qualified wheat germ after selection and removal, and use The wheat germ is quick-frozen in less than 15 minutes, so that the wheat germ forms extremely small ice crystals, does not seriously damage the cell tissue, and is inactivated at low temperature, thereby preserving the original aroma and nutritional components of the wheat germ and extending the storage time; but it needs When wheat germ is used, the quick-frozen wheat germ is removed from the frozen state, and then hydrated, soaked in water evenly, so that the moisture in the wheat germ can be readjusted, and its physical, biochemical and milling process performance can be improved; The hydration-treated wheat germ is not much different from the fresh wheat germ, and then dried to eliminate enzymes. First, the hydration-treated wheat g...

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PUM

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Abstract

The invention belongs to the technical field of deep processing of wheat byproducts and particularly relates to a wheat germ processing method. The method specifically comprises seven steps of screening and impurity removal, quick-freezing inactivation, thawing and wetting, drying and enzyme deactivation, stirring and grinding, check before packaging, packaging and sealing. Fresh wheat germs are selected and subjected to quick-freezing treatment, effective sterilization and deactivation are performed on wheat germs, meanwhile, cell tissue is damaged, and the original juice and aroma as well asnutrients of the wheat germs are reserved. Thawed wheat germs are wetted, so that moisture in the wheat germs is adjusted again, physical, biochemical and powder production process performance of thewheat germs are improved, and the better powder production effect can be obtained. Drying treatment including microwave and baking manners is adopted, the wheat germs are heated and dried uniformly,temperature uniformity is guaranteed, the best drying and enzyme deactivation effects are realized, and the moisture is reduced to 1.5%-2.5%. The wheat germs are stirred before powder production, thus, the natural aroma enhancement function on the wheat germs is played.

Description

technical field [0001] The invention belongs to the technical field of deep processing of wheat by-products, and in particular relates to a method for processing wheat germ. Background technique [0002] At present, the wheat germ products sold on the market are basically directly packaged or directly packaged after drying the wheat germ proposed in the wheat flour processing, and this processing technology is relatively simple. However, in addition to 10%-15% fat in wheat germ, about 80% of which is composed of unsaturated fatty acids. If the wheat germ is directly packaged without treatment, it will make the wheat germ have a raw smell and high enzyme activity. It is prone to oxidative rancidity, which leads to a relatively short shelf life of wheat germ; and the dried wheat germ removes the unique raw smell and delays oxidative rancidity, but wheat germ is basically added to other foods as a food raw material. Or directly cook porridge and eat, resulting in poor instant ...

Claims

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Application Information

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IPC IPC(8): A23L7/152
CPCA23L7/152
Inventor 王延力孙传华王士坤李自强
Owner 滕州市新东谷面粉有限公司
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