CN102871131A - Manufacturing method of wheat germ paste suitable for industrial production - Google Patents

Manufacturing method of wheat germ paste suitable for industrial production Download PDF

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Publication number
CN102871131A
CN102871131A CN201210416482XA CN201210416482A CN102871131A CN 102871131 A CN102871131 A CN 102871131A CN 201210416482X A CN201210416482X A CN 201210416482XA CN 201210416482 A CN201210416482 A CN 201210416482A CN 102871131 A CN102871131 A CN 102871131A
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China
Prior art keywords
powder
wheat
wheat embryo
expanded
extrusion
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CN201210416482XA
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CN102871131B (en
Inventor
何玉珍
陈洁
邱寿宽
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HENAN HUAIKANG AGRICULTURAL PRODUCTS RESEARCH DEVELOPMENT Co Ltd
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HENAN HUAIKANG AGRICULTURAL PRODUCTS RESEARCH DEVELOPMENT Co Ltd
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Priority to CN201210416482XA priority Critical patent/CN102871131B/en
Publication of CN102871131A publication Critical patent/CN102871131A/en
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Publication of CN102871131B publication Critical patent/CN102871131B/en
Expired - Fee Related legal-status Critical Current
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Abstract

The invention relates to a manufacturing method of wheat germ paste suitable for industrial production. The manufacturing method is characterized by comprising the following processing steps of: a, smashing: rice (wheat) and accessories (peanut kernel, sesame, walnut seeds or mung beans) are smashed and moisture is balanced; b, pre-mixing: wheat germ, rice powder (wheat powder) and accessories powder are mixed to prepare pre-mixing powder; c, extruding and swelling: the pre-mixing powder is extruded, swelled and prilled; d, swelling after being dried and drying: moisture is adjusted to be 4-8 percent; e, smashing: a mesh number is controlled to be 40-80 meshes; f, mixing; and g, scaling and packing. Compared with the prior art, the product has the advantages of being rich in nutrition and easy to swell, has good dispersity and excellent taste and flavor.

Description

A kind of wheat germ paste preparation method that is applicable to suitability for industrialized production
Technical field
The present invention relates to the processing method of wheat embryo, a kind of preparation method that is applicable to the suitability for industrialized production wheat germ paste specifically, characteristics are that wheat germ paste is made and passed through extrusion pressing puffing process.
Background technology
Wheat embryo is as the byproduct of wheat flour processing factory, resource is very abundant, the wheat embryo amount that can be used for developing every year can reach ten thousand tons of 30-50, along with the research to wheat embryo bud nutrient value and functional characteristic, the scientific research personnel pays close attention to the application study of wheat embryo more and more both at home and abroad, so that the development and utilization of wheat embryo becomes a large focus of wheat deep processing.For a long time, most flour mills join again used as fodder in the wheat bran to the wheat embryo of separating, packing was sold after general employing was leached and extracted wheat-germ oil or direct baking in the commercial process, all be the preliminary working that belongs to wheat embryo, so that this precious resources fails to obtain fully, reasonably utilization.
Summary of the invention
A kind of wheat germ paste preparation method that is applicable to suitability for industrialized production that purpose of the present invention proposes for existing problem in the wheat embryo processing just, be on the basis of comprehensive above wheat embryo extrusion method pluses and minuses, designed a kind of new manufacture craft.The wheat embryo powder stay in grade of utilizing the inventive method to produce, fragrant and sweet smell is outstanding, and mouthfeel, local flavor are splendid.
The objective of the invention is to be achieved through the following technical solutions:
The wheat germ paste preparation method that is applicable to suitability for industrialized production of the present invention is characterized in that: comprise following processing step:
A, get raw material: 30-45%, wheat embryo 45-58%, ingredient powder 8-12% by weight, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 3-8 minute with the speed of 1440-2880r/min, afterwards with the raw material that crushes under 45-65 ℃ of temperature equilibrium water conten 1-2 hour;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 3-5 minute with the speed of 40-60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 200-300r/min, and extrusion temperature is 160-255 ℃, and mould outlet is 0.05-0.2mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, and modulation moisture is to 4-8%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 40-80 order;
G, mixing: single bi-tristearin of getting milk powder, the 0.1-0.4% of guar gum, the 3-10% of black sesame powder, the 0.5-1.5% of white granulated sugar, the 3-8% of maltodextrin, the 25-35% of wheat germ powder body weight 12-18% is allocated with the wheat embryo powder and is mixed;
H, metering, packing.
The present invention's advantage and effect compared to existing technology is:
1, the easy expanded characteristics of this technology utilization rice meal and wheat flour are mixed with wheat embryo, overcome wheat embryo and are difficult for expanded shortcoming;
2, expandedly carry out in twin (double) screw extruder, floor space is little;
3, the wheat embryo of extrusion has microcellular structure, makes water-fast wheat-germ oil and dietary fiber all have very strong water dispersible, has improved the water dispersible of wheat embryo;
4, brought into play the effect that improves local flavor and powder physical behavior with rice meal or wheat flour mixture puffing, powder just can reach thick mouthfeel and wheat embryo local flavor short reconstituting in the time;
5, the order numerical control system of pulverizing after the granulation can have been adjusted the shortcoming of the caking of uniting after powder reconstitutes effectively;
6, the wheat germ paste stay in grade of this explained hereafter, fragrant and sweet smell is outstanding, has the distinctive mouthfeel of rice and wheat embryo and local flavor;
7, wheat embryo is the elite of wheat seed, not only be rich in the nutritional labelings such as protein, fat, minerals and vitamins, but also contain multiple composition with special physiological activity, such as glutathione, linoleic acid, leukotrienes, choline and VE etc., be a kind of protein sources of natural high-quality.
Description of drawings
Fig. 1 is fabrication processing figure of the present invention.
The specific embodiment
The present invention is described further below in conjunction with embodiment (accompanying drawing):
Example 1
A, get raw material by weight: rice 35%, wheat embryo 55%, ingredient powder 10%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 4 minutes with the speed of 2000r/min, afterwards with the raw material that crushes equilibrium water conten 1 hour under 55 ℃ of temperature;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 4 minutes with the speed of 50r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 210r/min, and extrusion temperature is 255 ℃, and mould outlet is 0.1mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, modulation moisture to 5%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 60-80 order;
G, mixing: maltodextrin, 25% white granulated sugar, 6% black sesame powder, 1% guar gum, 6% milk powder, 0.2% the single bi-tristearin of getting wheat germ powder body weight 15% are allocated with the wheat embryo powder and are mixed;
H, metering, packing.
Example 2
A, get raw material by weight: rice or wheat 40%, wheat embryo 50%, ingredient powder 10%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 4 minutes with the speed of 2000r/min, afterwards with the raw material that crushes equilibrium water conten 2 hours under 45 ℃ of temperature;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 4 minutes with the speed of 60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 280r/min, and extrusion temperature is 255 ℃, and mould outlet is 0.1mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, modulation moisture to 5%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 60-80 order;
G, mixing: maltodextrin, 25% white granulated sugar, 6% black sesame powder, 1% guar gum, 6% milk powder, 0.2% the single bi-tristearin of getting wheat germ powder body weight 15% are allocated with the wheat embryo powder and are mixed;
H, metering, packing.

Claims (1)

1. wheat germ paste preparation method that is applicable to suitability for industrialized production is characterized in that: comprise following processing step:
A, get raw material by weight: rice or wheat 30-45%, wheat embryo 45-58%, ingredient powder 8-12%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 3-8 minute with the speed of 1440-2880r/min, afterwards with the raw material that crushes under 45-65 ℃ of temperature equilibrium water conten 1-2 hour;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 3-5 minute with the speed of 40-60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 200-300r/min, and extrusion temperature is 160-255 ℃, and mould outlet is 0.05-0.2mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, and modulation moisture is to 4-8%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 40-80 order;
G, mixing: single bi-tristearin of getting milk powder, the 0.1-0.4% of guar gum, the 3-10% of black sesame powder, the 0.5-1.5% of white granulated sugar, the 3-8% of maltodextrin, the 25-35% of wheat germ powder body weight 12-18% is allocated with the wheat embryo powder and is mixed;
H, metering, packing.
CN201210416482XA 2012-10-27 2012-10-27 Manufacturing method of wheat germ paste suitable for industrial production Expired - Fee Related CN102871131B (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190575A (en) * 2013-04-03 2013-07-10 张赫然 Method for preparing instant rice noodle sheets
CN103238776A (en) * 2013-05-20 2013-08-14 辽宁省农业科学院食品与加工研究所 Preparation process of coarse food grain nutrient paste and coarse food grain nutrient paste product
CN103947958A (en) * 2014-04-29 2014-07-30 黑牛食品股份有限公司 Method for preparing whole-grain nutritional breakfast food
CN104187388A (en) * 2014-07-09 2014-12-10 金健米业股份有限公司 Leisure food and preparation method thereof
CN104187418A (en) * 2014-07-17 2014-12-10 张久兵 Red jujube beautifying fried wheat paste, and preparation method thereof
CN104738429A (en) * 2015-03-04 2015-07-01 姚德义 Wheat germ healthy food and preparation method thereof
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
CN105995551A (en) * 2016-05-26 2016-10-12 渤海大学 High-DF (dietary fiber) maize germ flour and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102326742A (en) * 2010-07-14 2012-01-25 杜如意 Formula and production method of wheat germ paste

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102326742A (en) * 2010-07-14 2012-01-25 杜如意 Formula and production method of wheat germ paste

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190575A (en) * 2013-04-03 2013-07-10 张赫然 Method for preparing instant rice noodle sheets
CN103238776A (en) * 2013-05-20 2013-08-14 辽宁省农业科学院食品与加工研究所 Preparation process of coarse food grain nutrient paste and coarse food grain nutrient paste product
CN103947958A (en) * 2014-04-29 2014-07-30 黑牛食品股份有限公司 Method for preparing whole-grain nutritional breakfast food
CN104187388A (en) * 2014-07-09 2014-12-10 金健米业股份有限公司 Leisure food and preparation method thereof
CN104187418A (en) * 2014-07-17 2014-12-10 张久兵 Red jujube beautifying fried wheat paste, and preparation method thereof
CN104738429A (en) * 2015-03-04 2015-07-01 姚德义 Wheat germ healthy food and preparation method thereof
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
CN105995551A (en) * 2016-05-26 2016-10-12 渤海大学 High-DF (dietary fiber) maize germ flour and preparation method thereof

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