Wheat germ processing method

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 ...

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

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