CN103082212A - Processing method of maize germ - Google Patents
Processing method of maize germ Download PDFInfo
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- CN103082212A CN103082212A CN2013100660007A CN201310066000A CN103082212A CN 103082212 A CN103082212 A CN 103082212A CN 2013100660007 A CN2013100660007 A CN 2013100660007A CN 201310066000 A CN201310066000 A CN 201310066000A CN 103082212 A CN103082212 A CN 103082212A
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- maize germ
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Abstract
The invention belongs to the technical field of food material processing, and in particular relates to a processing method of maize germ. The processing method comprises the following steps of: (1) screening; (2); eliminating impurities; (3) cleaning; (4) extruding; (5) drying; (6) sterilizing; and (7) frying and baking. The method is simple in process and maintains the nutrition components in the maize germ to the maximum extent; and a finished product can be further toned and taken with other nutritional substances, thereby being more nutritional and safer.
Description
Technical field
The invention belongs to the technical field of foodstuff processing, be specifically related to a kind of processing and treating method of maize germ.
Background technology
Corn is one of northern China staple crops, and maize germ accounts for 8～10% of corn weight, but main nutrient composition accounts for more than 70% of whole corn.According to another statistics, every 100g maize germ contains protein 20.5g, fatty 28.6g, carbohydrate 40.8g.Calcium 5.9mg, iron 8.5mg, zinc 9.0mg, VB11.48mg, VE19.86mg.Simultaneously, maize germ and other grain germ are described as " natural VE nutrient source " abroad, and in maize germ, VE content is far above meat and other cereal, and when VE can reduce aging, pigment granule in cell, improve skin elasticity, alleviates sexual gland atrophy etc.; Maize germ is also the person of being rich in zinc in plant, and zinc has participated in DNA, RNA in cell division and the basic process that copies synthetic, and it can promote teen-age growing and intelligence development, the health-care effect good to person in middle and old age's anti-senility tool.Also contain a large amount of lecithin, grain alcohol and unrighted acid in maize germ, these substances suppress fat in the absorption of small intestine and the absorption again of bile acid, reduce the synthetic of cholesterol thereby have, and can prevent artery sclerosis, reduce blood lipid level, the effects such as balance the body immunity.
Maize germ also has been carried out as food and has utilized, the most commonly be used to oil expression, make beverage, make corn plumule powder etc., all there is infringement significantly in the operation in these process to the contained nutritional labeling of maize germ, causes the loss of nutritional labeling in maize germ.
Summary of the invention
The object of the invention is to for the defective of above-mentioned existence and a kind of processing and treating method of maize germ is provided, its technique of the method simply and has farthest kept the nutritional labeling in the maize germ, finished product can also reconstitute edible together with other nutriments, more nutrition, safety.
Technical scheme of the present invention is: a kind of processing and treating method of maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet;
(5) oven dry: the maize germ of sheet is dried, and bake out temperature is 130～150 ℃, and drying time is 30～50min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2000～2500MHz, and sterilization time is 2～3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 110～135 ℃, and frying the roasting time is 5～20min.
The thickness of the middle maize germ of step (4) institute slabbing is 0.3～0.5mm.
Water content in step (5) after the maize germ oven dry is 0.32～0.5%.
The processing and treating method of preferred maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.4～0.5mm;
(5) oven dry: the maize germ of sheet is dried, and bake out temperature is 140～150 ℃, and drying time is 40～50min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2450～2500MHz, and sterilization time is 2.5～3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 120～135 ℃, and frying the roasting time is 10～20min.
The processing and treating method of preferred maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first with vibratory sieve, the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ with the pneumatic separating device, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.3mm;
(5) oven dry: the maize germ of sheet is positioned in baker dries, bake out temperature is 130 ℃, and drying time is 40min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2450MHz, and sterilization time is 3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 120 ℃, and frying the roasting time is 10min.
Beneficial effect of the present invention is: in carrying out the processing processing procedure of maize germ, after maize germ was soaked 2～4h, the water content in maize germ was 50.5%, and the plumule of this moment easily pushes, easy-formation; If moisture is too small, the extruding difficulty is large, and the plumule after extruding is frangible; If moisture is excessive, during extruding, plumule is easily sticking, not easy-formation.
The present invention adopts microwave sterilization, and sterilization speed is fast, the time is short, has therefore kept nutrition and the intrinsic local flavor of maize germ in the maize germ, and the color and luster of maize germ can not be damaged and can extend effective period of food quality.
Take temperature, the time of drying suitable, not only the excessive moisture in maize germ is taken away, and the VE in maize germ and abundant mineral matter (calcium, iron, zinc, selenium etc.) all well remain.
Technique of the present invention simply can be used for large-scale production, and can guarantee the quality of product.Farthest kept the nutritional labeling in the plumule, easily be absorbed by the body, be of high nutritive value, mouthfeel is good, can reconstitute together with oat, soya-bean milk, honey etc., and nutrition more comprehensively.
The specific embodiment
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The processing and treating method of described maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first with vibratory sieve, the stone in the maize germ of step (1) screening gained, metal impurities are removed, then removed light impurity and dust in maize germ with the pneumatic separating device, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 4h in the glassware normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.3mm;
(5) oven dry: the maize germ of sheet is positioned in baker dries, bake out temperature is 130 ℃, and drying time is 40min, and the maize germ water content after oven dry is 0.5%;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2450MHz, and sterilization time is 3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 120 ℃, and frying the roasting time is 10min.Stir-fry roasts to maize germ and becomes golden yellow, and the corn flavor of giving off a strong fragrance is arranged.Finished product has kept original nutritional labeling, can be used as health products and sells.
Take raw material maize germ 100g and first detect nutritional labeling in unprocessed maize germ, then according to above-mentioned processing and treating method, the 100g maize germ that takes is processed to process and obtain finished product, detect the content of each nutritional labeling in finished product, the data obtained sees Table 1.
Table 1
Embodiment 2
The processing and treating method of described maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first with vibratory sieve, the stone in the maize germ of step (1) screening gained, metal impurities are removed, then removed light impurity and dust in maize germ with the pneumatic separating device, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 3h in the glassware normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.4mm;
(5) oven dry: the maize germ of sheet is positioned in baker dries, bake out temperature is 140 ℃, and drying time is 50min, and the maize germ water content after oven dry is 0.46%;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2500MHz, and sterilization time is 2.5min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 110 ℃, and frying the roasting time is 20min.Stir-fry roasts to maize germ and becomes golden yellow, and the corn flavor of giving off a strong fragrance is arranged.Finished product can reconstitute together with oat, soya-bean milk, honey etc., and mouthfeel is good, is of high nutritive value.
Take raw material maize germ 100g and first detect nutritional labeling in unprocessed maize germ, then according to above-mentioned processing and treating method, the 100g maize germ that takes is processed to process and obtain finished product, detect the content of each nutritional labeling in finished product, the data obtained sees Table 2.
Table 2
Embodiment 3
The processing and treating method of described maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first with vibratory sieve, the stone in the maize germ of step (1) screening gained, metal impurities are removed, then removed light impurity and dust in maize germ with the pneumatic separating device, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in the glassware normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.5mm;
(5) oven dry: the maize germ of sheet is positioned in baker dries, bake out temperature is 150 ℃, and drying time is 30min, and the maize germ water content after oven dry is 0.35%;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2000MHz, and sterilization time is 2min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 135 ℃, and frying the roasting time is 5min.Stir-fry roasts to maize germ and becomes golden yellow, and the corn flavor of giving off a strong fragrance is arranged.Finished product can reconstitute together with oat, soya-bean milk, honey etc., and mouthfeel is good, is of high nutritive value.
Take raw material maize germ 100g and first detect nutritional labeling in unprocessed maize germ, then according to above-mentioned processing and treating method, the 100g maize germ that takes is processed to process and obtain finished product, detect the content of each nutritional labeling in finished product, the data obtained sees Table 3.
Table 3
Claims (5)
1. the processing and treating method of a maize germ comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet;
(5) oven dry: the maize germ of sheet is dried, and bake out temperature is 130～150 ℃, and drying time is 30～50min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2000～2500MHz, and sterilization time is 2～3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 110～135 ℃, and frying the roasting time is 5～20min.
2. the processing and treating method of maize germ according to claim 1, is characterized in that, the thickness of maize germ institute slabbing is 0.3～0.5mm in step (4).
3. the processing and treating method of maize germ according to claim 1, is characterized in that, the water content in step (5) after the maize germ oven dry is 0.32～0.5%.
4. the processing and treating method of maize germ according to claim 1 comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.4～0.5mm;
(5) oven dry: the maize germ of sheet is dried, and bake out temperature is 140～150 ℃, and drying time is 40～50min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2450～2500MHz, and sterilization time is 2.5～3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 120～135 ℃, and frying the roasting time is 10～20min.
5. the processing and treating method of maize germ according to claim 1 comprises the following steps:
(1) screening: maize germ is screened, choose full grains, without the maize germ that goes mouldy;
(2) impurity elimination: at first with vibratory sieve, the impurity in the maize germ of step (1) screening gained is removed, then removed light impurity and dust in maize germ with the pneumatic separating device, obtain the maize germ of high-quality;
(3) cleaning: the high-grade maize plumule of step (2) gained is rinsed with clear water, then soak 2～4h in normal-temperature water;
(4) extruding: the maize germ after cleaning and dipping is squeezed into sheet, and the thickness of institute's slabbing is 0.3mm;
(5) oven dry: the maize germ of sheet is positioned in baker dries, bake out temperature is 130 ℃, and drying time is 40min;
(6) sterilization: the maize germ after drying carries out microwave disinfection, and the microwave frequency that adopts is 2450MHz, and sterilization time is 3min;
(7) fry roasting: the maize germ after sterilizing is fried roasting and is obtained finished product, and frying the roasting temperature is 120 ℃, and frying the roasting time is 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100660007A CN103082212A (en) | 2013-03-01 | 2013-03-01 | Processing method of maize germ |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100660007A CN103082212A (en) | 2013-03-01 | 2013-03-01 | Processing method of maize germ |
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| CN103082212A true CN103082212A (en) | 2013-05-08 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036947A (en) * | 2016-06-20 | 2016-10-26 | 河南皓佳农业开发有限公司 | Corn germ refined selection technology and device |
| CN109198038A (en) * | 2018-11-02 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method roasting fragrant plumule soya-bean milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5581564A (en) * | 1978-12-16 | 1980-06-19 | Nisshin Flour Milling Co Ltd | Preparation of embryo bud flake |
| WO2003026440A1 (en) * | 2001-09-27 | 2003-04-03 | Cargill, Incorporated | Masa flavored cereal germ and a process for making same |
| CN1915074A (en) * | 2006-09-11 | 2007-02-21 | 陈海滨 | Method for processing wheat germ |
| CN101406288A (en) * | 2008-11-14 | 2009-04-15 | 廖钟鑫 | Technique for preparing three-sprout active nutrient original pieces |
-
2013
- 2013-03-01 CN CN2013100660007A patent/CN103082212A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5581564A (en) * | 1978-12-16 | 1980-06-19 | Nisshin Flour Milling Co Ltd | Preparation of embryo bud flake |
| WO2003026440A1 (en) * | 2001-09-27 | 2003-04-03 | Cargill, Incorporated | Masa flavored cereal germ and a process for making same |
| CN1915074A (en) * | 2006-09-11 | 2007-02-21 | 陈海滨 | Method for processing wheat germ |
| CN101406288A (en) * | 2008-11-14 | 2009-04-15 | 廖钟鑫 | Technique for preparing three-sprout active nutrient original pieces |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036947A (en) * | 2016-06-20 | 2016-10-26 | 河南皓佳农业开发有限公司 | Corn germ refined selection technology and device |
| CN106036947B (en) * | 2016-06-20 | 2019-01-01 | 衢州蘑菇网络科技有限公司 | A kind of maize germ dressing process and equipment |
| CN109198038A (en) * | 2018-11-02 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method roasting fragrant plumule soya-bean milk |
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Application publication date: 20130508 |