CN102813140A - Wheat germ paste production technology - Google Patents
Wheat germ paste production technology Download PDFInfo
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- CN102813140A CN102813140A CN201210282099XA CN201210282099A CN102813140A CN 102813140 A CN102813140 A CN 102813140A CN 201210282099X A CN201210282099X A CN 201210282099XA CN 201210282099 A CN201210282099 A CN 201210282099A CN 102813140 A CN102813140 A CN 102813140A
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- wheat germ
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- paste
- wheat
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Abstract
The invention discloses a wheat germ paste production technology which is characterized in that the wheat germ paste is composed of the raw materials of, by weight: 10-20 parts of wheat germ powder, 1-3 parts of rice flour, 2-4 parts of wheat flour, 0.5-1 part of black sesame powder, 0.75-1.75 parts of peanut flour, 2-5 parts of walnut powder, 8-10 parts of white sugar, 3-5 parts of milk, and a proper amount of purified water. The raw materials are stirred, puffed, sterilized, dried, and crushed, such that the wheat germ paste is obtained. The technology provided by the invention is advantaged in that: with the production technology, the produced wheat germ paste is advantaged in rich nutrients, mellow taste, and easy storage. When in use, the wheat germ paste is well mixed by using warm boiled water, and the wheat germ paste can be eaten.
Description
Technical field
The present invention relates to food processing field, particularly a kind of wheat germ is stuck with paste production technology.
Background technology
Wheat embryo is as the core and the vital center of wheat seed; The nutritional labeling that is richly stored with and micro-physiological activator; Plumule develops into the young root and the cotyledon of life seed when plantation; Though account for 3 ‰ of wheat weight, nutrition accounts for 97% of wheat, has high comprehensive nutrient and medical value.Wherein contain grease phytoprotein more than 31%, necessary 8 seed amino acids of human body, abundant vitamin A, B, VC, VD, VE.Particularly content of vitamin E is in first of the food; Multiple nutritional components such as calcic, iron, zinc, selenium, potassium, magnesium, phosphorus, chromium, manganese are high nutrient natural food, are described as " human natural nutrition treasure-house ".
And at present because wheat embryo is the regenerating tissues organ of wheat, the vigor of various enzymes is very strong, particularly fat hydrolase, lipoxidase etc.In case wheat embryo is separated; Lipase will become aliphatic acid with lipolysis rapidly, thereby causes and become sour, and causes wheat embryo rotten and be difficult to storage; This characteristic has seriously restricted DEVELOPMENT AND UTILIZATION OF WHEAT GERM, has caused wheat embryo deep processing level still barely satisfactory so far.
Summary of the invention
The objective of the invention is to provide a kind of aromatic taste, wheat germ nutritious, instant to stick with paste.
For achieving the above object, technical scheme of the present invention is:
A kind of wheat germ is stuck with paste production technology, and said wheat germ is stuck with paste and is made up of the following weight proportion raw material: 10～20 parts in wheat germ powder, 1～3 part in ground rice, 2～4 parts of wheat flours, 0.5～1 part of black sesame powder, 0.75～1.75 part in peanut powder, 2～5 parts of walnut powders, 8～10 parts of white granulated sugars, 3～5 parts of milk powder, pure water are an amount of: its production technology concrete steps are following:
A. wheat germ is removed impurity, pulverize then, cross 80～100 mesh sieves, obtain even wheat germ powder;
B. evenly adding ground rice, wheat flour, black sesame powder, peanut powder, walnut powder, white granulated sugar, milk powder in the wheat germ powder, adding suitable quantity of water and mix;
C. will mix the back powder and do the high temperature puffing processing;
D. expanded back carried out disinfection under 160～180 ℃ 10～20 minutes;
E. the expanded material after the sterilization is dried under 160～180 ℃;
F. pulverize again after the oven dry, cross 100～120 mesh sieves;
G. the back wheat germ that will sieve is stuck with paste and is packed packing.
Further, said wheat germ is stuck with paste and is made up of the following weight proportion raw material: 15 parts in wheat germ powder, 2 parts in ground rice, 3 parts of wheat flours, 1 part of black sesame powder, 1 part in peanut powder, 3 parts of walnut powders, 9 parts of white granulated sugars, 5 parts of milk powder, pure water are an amount of.
Further, described high temperature puffing treatment temperature is 150～200 ℃.
The invention has the beneficial effects as follows: the wheat germ that adopts above-mentioned production technology to produce is stuck with paste; Aromatic taste; Be that student, children, women, weak and sickly people balancedly supplement the nutrients, constitutional excellent tonic product, to beautifying face and moistering lotion, delay senility, cancer-resisting, raising fertility, improve liver function, increased muscle power, the protection brain, promote that infant growth also has good dietary function, be easy to preservation simultaneously; Add warm boiling water, reconstituting evenly is edible.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is illustrated further, but do not limit the present invention with this.
Embodiment 1
The present invention includes following production technology:
A. wheat germ is removed impurity, pulverize then, cross 80～100 mesh sieves, obtain even wheat germ powder;
B. in 10 parts of wheat germ powder, add 1 part of ground rice, 2 portions of wheat flours, 0.5 part of black sesame powder, 0.75 part of peanut powder, 2 parts of walnut powders, 8 portions of white granulated sugars, 3 portions of milk powder, add appropriate amount of purified water and mix;
C. mixed powder is made high temperature puffing and handles, expanded temperature required be 150 ℃;
D. expanded back carried out disinfection under 160 ℃ 10 minutes;
E. the expanded material after the sterilization is dried under 160 ℃;
F. pulverize again after the oven dry, cross 100～120 mesh sieves;
G. the back wheat germ that will sieve is stuck with paste and is packed packing.
Embodiment 2
A. wheat germ is removed impurity, pulverize then, cross 80～100 mesh sieves, obtain even wheat germ powder;
B. in 15 parts of wheat germ powder, add 2 parts of ground rice, 3 portions of wheat flours, 0.75 part of black sesame powder, 1 part of peanut powder, 3 parts of walnut powders, 9 portions of white granulated sugars, 4 portions of milk powder, add appropriate amount of purified water and mix;
C. mixed powder is made high temperature puffing and handles, expanded temperature required be 190 ℃;
D. expanded back carried out disinfection under 170 ℃ 20 minutes;
E. the expanded material after the sterilization is dried under 170 ℃;
F. pulverize again after the oven dry, cross 100～120 mesh sieves;
G. the back wheat germ that will sieve is stuck with paste and is packed packing.
Embodiment 3
A. wheat germ is removed impurity, pulverize then, cross 80～100 mesh sieves, obtain even wheat germ powder;
B. in 20 parts of wheat germ powder, add 3 parts of ground rice, 4 portions of wheat flours, 1 part of black sesame powder, 1.75 parts of peanut powder, 5 parts of walnut powders, 10 portions of white granulated sugars, 5 portions of milk powder, add appropriate amount of purified water and mix;
C. mixed powder is made high temperature puffing and handles, expanded temperature required be 200 ℃;
D. expanded back carried out disinfection under 180 ℃ 20 minutes;
E. the expanded material after the sterilization is dried under 180 ℃;
F. pulverize again after the oven dry, cross 100～120 mesh sieves;
G. the back wheat germ that will sieve is stuck with paste and is packed packing.
The invention is not restricted to the foregoing description, all simple distortion or modifications of making according to this invention all fall into protection scope of the present invention.
Claims (3)
1. a wheat germ is stuck with paste production technology, it is characterized in that: said wheat germ is stuck with paste and is made up of the following weight proportion raw material: 10～20 parts in wheat germ powder, 1～3 part in ground rice, 2～4 parts of wheat flours, 0.5～1 part of black sesame powder, 0.75～1.75 part in peanut powder, 2～5 parts of walnut powders, 8～10 parts of white granulated sugars, 3～5 parts of milk powder, pure water are an amount of: its production technology concrete steps are following:
A. wheat germ is removed impurity, pulverize then, cross 80～100 mesh sieves, obtain even wheat germ powder;
B. evenly adding ground rice, wheat flour, black sesame powder, peanut powder, walnut powder, white granulated sugar, milk powder in the wheat germ powder, adding suitable quantity of water and mix;
C. will mix the back powder and do the high temperature puffing processing;
D. expanded back carried out disinfection under 160～180 ℃ 10～20 minutes;
E. the expanded material after the sterilization is dried under 160～180 ℃;
F. pulverize again after the oven dry, cross 100～120 mesh sieves;
G. the back wheat germ that will sieve is stuck with paste and is packed packing.
2. a kind of wheat germ according to claim 1 is stuck with paste production technology, it is characterized in that: said wheat germ is stuck with paste and is made up of the following weight proportion raw material: 15 parts in wheat germ powder, 2 parts in ground rice, wheat flour 3,1 part of black sesame powder, 1 part in peanut powder, 3 parts of walnut powders, 9 parts of white granulated sugars, 5 parts of milk powder, pure water are an amount of.
3. a kind of wheat germ according to claim 1 is stuck with paste production technology, and it is characterized in that: described high temperature puffing treatment temperature is 150～200 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210282099XA CN102813140A (en) | 2012-08-09 | 2012-08-09 | Wheat germ paste production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210282099XA CN102813140A (en) | 2012-08-09 | 2012-08-09 | Wheat germ paste production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102813140A true CN102813140A (en) | 2012-12-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210282099XA Pending CN102813140A (en) | 2012-08-09 | 2012-08-09 | Wheat germ paste production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799198A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Method for preparing instant wheat germs |
| CN105747110A (en) * | 2016-03-07 | 2016-07-13 | 安徽金皖泰面粉有限公司 | Infant edible powder processed from wheat germ as main raw material and preparation method thereof |
-
2012
- 2012-08-09 CN CN201210282099XA patent/CN102813140A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799198A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Method for preparing instant wheat germs |
| CN104799198B (en) * | 2015-04-08 | 2018-04-06 | 山东省农业科学院农产品研究所 | A kind of preparation method of instant wheat plumule |
| CN105747110A (en) * | 2016-03-07 | 2016-07-13 | 安徽金皖泰面粉有限公司 | Infant edible powder processed from wheat germ as main raw material and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121212 |