CN104799198A - Method for preparing instant wheat germs - Google Patents
Method for preparing instant wheat germs Download PDFInfo
- Publication number
- CN104799198A CN104799198A CN201510162371.4A CN201510162371A CN104799198A CN 104799198 A CN104799198 A CN 104799198A CN 201510162371 A CN201510162371 A CN 201510162371A CN 104799198 A CN104799198 A CN 104799198A
- Authority
- CN
- China
- Prior art keywords
- preparation
- wheat embryo
- wheat
- wheat germs
- ligusticum wallichii
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 68
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title abstract description 13
- 244000052616 bacterial pathogen Species 0.000 title abstract 9
- 238000002360 preparation method Methods 0.000 claims abstract description 21
- 238000010257 thawing Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 10
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 8
- 239000011975 tartaric acid Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 45
- 241000112528 Ligusticum striatum Species 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000009413 insulation Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VRGNUPCISFMPEM-ZVGUSBNCSA-L zinc;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Zn+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VRGNUPCISFMPEM-ZVGUSBNCSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, in particular to a method for preparing instant wheat germs. The method specifically includes the following steps: freeze-thawing fresh wheat germs; adding the frozenthawed wheat germs into a mixture of tartaric acid and a ligusticum chuanxiong extracting solution for soaking; cooking the soaked wheat germs; drying the cooked wheat germs and then heating and drying the wheat germs through microwaves to obtain the instant wheat germs. The preparation method provided by the invention is simple in process, and the prepared wheat germs can be directly eaten, is light and crisp in mouthfeel, and can be used as a main or auxiliary ingredient to be added for preparing of other foods.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of instant wheat plumule.
Background technology
Wheat is one of staple food crop in the world, and the wheat total output of China accounts for No. 1 in the world, the hiding amount of wheat embryo up to about 4,000,000 tons, containing rich in protein, fat, vitamin and mineral matter in wheat embryo.At present, although China has abundant wheat embryo resource, its research and development utilize relative slow.
In prior art, wheat embryo is many makes germ flour by superfine communication technique, or other germ flours composite are arranged in pairs or groups, and instant method for processing wheat germ report seldom.Chinese patent CN1005087855C discloses a kind of method for processing wheat germ, and the method is soaked after wheat embryo freeze thawing, and carries out extruding removing ponding with weight, and the wheat embryo after processing still has astringent taste, and easily causes the loss of nutriment.Therefore, study and a kind ofly can remove wheat embryo bitter taste and the processing method of wherein nutritional labeling can be kept significant.
Summary of the invention
Easily cause nutrient loss for wheat embryo processing in prior art and remove the problem of bitter taste not yet completely, the invention provides a kind of preparation method of instant wheat plumule, the method removes bitter taste simply efficiently, and can keep the nutritional labeling in wheat embryo.
The technical scheme that the present invention is adopted to achieve these goals is:
The invention provides a kind of preparation method of instant wheat plumule, comprise the following steps:,
(1) fresh wheat embryo is carried out freeze thawing;
(2) by adding tartaric acid and Ligusticum wallichii extract in the wheat embryo after freeze thawing, under 40-50 DEG C of condition, filter after soaking 2-3h;
(3) by the wheat embryo boiling after immersion;
(4) micro-wave drying is carried out after being dried by the wheat embryo after boiling.
Further, in step (1), the condition of described freeze thawing is: cryogenic temperature is-20 DEG C, and melt temperature is 35 DEG C.
Further, the number of freezing and thawing in the present invention is twice.
Further, in step (2), described tartaric addition is the 0.05-0.08% of wheat embryo weight.
Further, in step (2), described wheat embryo is 1g:5-7mL with the solid-liquid ratio of Ligusticum wallichii extract.
The preparation method of Ligusticum wallichii extract used in the present invention is: will add 50-100 part ethanol and 100-200 part water in 10-15 part Ligusticum wallichii, and filter after 40min is boiled in heating, be cooled to 40-50 DEG C, described number is weight portion.
Further, in step (3), described digestion time is 1.5-2h.
Further, in step (4), after described oven dry, the water content of wheat embryo is 15%.
First the present invention carries out pretreatment by freeze-thaw method to fresh wheat embryo, can make the swelling fragmentation of wheat embryo cell membrane, carries out debitterize and to take away the puckery taste process, raise the efficiency after broken wall.After pretreated wheat embryo adds Ligusticum wallichii extract, wherein cause pained composition can stripping rapidly, tartaric acid with pained composition generation chelation, can form infusible precipitate, can regulate the taste of wheat embryo simultaneously; The forulic acid contained in Ligusticum wallichii can as bitter inhibitor, and Ligusticum wallichii has activating QI to alleviate the depression simultaneously, the effect such as dispel pathogenic wind and remove dampness, and adds the nutritive value of wheat embryo.
Advantage of the present invention is:
(1) the simple bitter taste removed efficiently in wheat embryo, remains nutritional labeling wherein simultaneously.
(2) wheat embryo of preparing can directly eat, and mouthfeel is crisp, also can make other food, adds as major ingredient or auxiliary material.
Detailed description of the invention
The present invention is further illustrated by the following examples.Described in embodiment, number is weight portion.
Embodiment 1
A kind of preparation method of instant wheat plumule:
(1) by wheat embryo fresh for 50kg at-20 DEG C of freezing 15min, then rapid at 35 DEG C melt carry out freeze thawing pretreatment twice;
(2) by adding 25g tartaric acid and 250L, the Ligusticum wallichii extract of 40 DEG C in the wheat embryo after freeze thawing, filter after heat-insulation soaking 2h;
To add 50 parts of ethanol and 150 parts of water in 10 parts of Ligusticum wallichiis, filter after 40min is boiled in heating, be cooled to 40 DEG C, described number is weight portion;
(3) by the wheat embryo boiling 1.5h after immersion;
(4) drying to moisture content by the wheat embryo after boiling is after 15%, carries out micro-wave drying.
Embodiment 2
A kind of preparation method of instant wheat plumule:
(1) by wheat embryo fresh for 50kg at-20 DEG C of freezing 15min, then rapid at 35 DEG C melt carry out freeze thawing pretreatment twice;
(2) by adding 30g zinc tartrate and 350L, the Ligusticum wallichii extract of 50 DEG C in the wheat embryo after freeze thawing, filter after heat-insulation soaking 3h;
To add 100 parts of ethanol and 100 parts of water in 15 parts of Ligusticum wallichiis, filter after 40min is boiled in heating, be cooled to 50 DEG C, described number is weight portion.
(3) by the wheat embryo boiling 2h after immersion;
(4) drying to moisture content by the wheat embryo after boiling is after 15%, carries out micro-wave drying.
Embodiment 3
A kind of preparation method of instant wheat plumule:
(1) by wheat embryo fresh for 50kg at-20 DEG C of freezing 15min, then rapid at 35 DEG C melt carry out freeze thawing pretreatment twice;
(2) by adding 40g tartaric acid and 300L, the Ligusticum wallichii extract of 50 DEG C in the wheat embryo after freeze thawing, filter after heat-insulation soaking 2.5h;
To add 80 parts of ethanol and 200 parts of water in 15 parts of Ligusticum wallichiis, filter after 40min is boiled in heating, be cooled to 50 DEG C, described number is weight portion.
(3) by the wheat embryo boiling 2h after immersion;
(4) drying to moisture content by the wheat embryo after boiling is after 15%, carries out micro-wave drying.
Comparative example 1
A preparation method for instant wheat plumule, in step (2), only add Ligusticum wallichii extract, other steps are identical with embodiment 1.
Comparative example 2
A preparation method for instant wheat plumule, in step (2), only add tartaric acid, 62.5L ethanol and 187.5L water, other steps are identical with embodiment 1.
Comparative example 3
The method processing wheat embryo provided according to patent CN100508785C.
Embodiment 1-3 and comparative example 1-3 is carried out sensory evaluation and content of vitamin E mensuration, concrete outcome is in table 1.
As can be seen from Table 1, preparation method provided by the invention, effectively can remove the bitter taste of wheat embryo, compound tartaric acid and the removal effect of Ligusticum wallichii extract to bitter taste more thorough, and utilize method provided by the invention, effectively can retain the nutritional labeling in wheat embryo.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not by the restriction of embodiment; other is any do not deviate from Spirit Essence of the present invention and principle under make change, modification, combination, substitute, simplify and all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (8)
1. a preparation method for instant wheat plumule, is characterized in that, comprises the following steps:,
(1) fresh wheat embryo is carried out freeze thawing;
(2) by adding tartaric acid and Ligusticum wallichii extract in the wheat embryo after freeze thawing, under 40-50 DEG C of condition, filter after soaking 2-3h;
(3) by the wheat embryo boiling after immersion;
(4) micro-wave drying is carried out after being dried by the wheat embryo after boiling.
2. preparation method according to claim 1, is characterized in that: in step (1), and the condition of described freeze thawing is: cryogenic temperature is-20 DEG C, and melt temperature is 35 DEG C.
3. preparation method according to claim 2, is characterized in that: described number of freezing and thawing is twice.
4. preparation method according to claim 1, is characterized in that: in step (2), and the tartaric addition of described lemon is the 0.05-0.08% of wheat embryo weight.
5. preparation method according to claim 1, is characterized in that: in step (2), and described wheat embryo is 1g:5-7mL with the solid-liquid ratio of Ligusticum wallichii extract.
6. preparation method according to claim 5, it is characterized in that: the preparation method of described Ligusticum wallichii extract is: 50-100 part ethanol and 100-200 part water will be added in 10-15 part Ligusticum wallichii, filter after 40min is boiled in heating, be cooled to 40-50 DEG C, described number is weight portion.
7. preparation method according to claim 1, is characterized in that: in step (3), and described digestion time is 1.5-2h.
8. preparation method according to claim 1, is characterized in that: in step (4), and after described oven dry, the water content of wheat embryo is 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510162371.4A CN104799198B (en) | 2015-04-08 | 2015-04-08 | A kind of preparation method of instant wheat plumule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510162371.4A CN104799198B (en) | 2015-04-08 | 2015-04-08 | A kind of preparation method of instant wheat plumule |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104799198A true CN104799198A (en) | 2015-07-29 |
| CN104799198B CN104799198B (en) | 2018-04-06 |
Family
ID=53684758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510162371.4A Active CN104799198B (en) | 2015-04-08 | 2015-04-08 | A kind of preparation method of instant wheat plumule |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799198B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914028A (en) * | 2021-03-02 | 2021-06-08 | 福建顺成面业发展股份有限公司 | Preparation method and production equipment of instant wheat germs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915074A (en) * | 2006-09-11 | 2007-02-21 | 陈海滨 | Method for processing wheat germ |
| CN102813140A (en) * | 2012-08-09 | 2012-12-12 | 武陟县正龙制粉有限公司 | Wheat germ paste production technology |
| CN102871131A (en) * | 2012-10-27 | 2013-01-16 | 河南怀康农产品研发有限公司 | Manufacturing method of wheat germ paste suitable for industrial production |
| CN103702566A (en) * | 2011-04-14 | 2014-04-02 | 洲际大品牌有限责任公司 | Method to extend whole grain flour and product shelf life |
-
2015
- 2015-04-08 CN CN201510162371.4A patent/CN104799198B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915074A (en) * | 2006-09-11 | 2007-02-21 | 陈海滨 | Method for processing wheat germ |
| CN103702566A (en) * | 2011-04-14 | 2014-04-02 | 洲际大品牌有限责任公司 | Method to extend whole grain flour and product shelf life |
| CN102813140A (en) * | 2012-08-09 | 2012-12-12 | 武陟县正龙制粉有限公司 | Wheat germ paste production technology |
| CN102871131A (en) * | 2012-10-27 | 2013-01-16 | 河南怀康农产品研发有限公司 | Manufacturing method of wheat germ paste suitable for industrial production |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914028A (en) * | 2021-03-02 | 2021-06-08 | 福建顺成面业发展股份有限公司 | Preparation method and production equipment of instant wheat germs |
| CN112914028B (en) * | 2021-03-02 | 2024-02-09 | 福建顺成面业发展股份有限公司 | Preparation method and production equipment of instant wheat germs |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104799198B (en) | 2018-04-06 |
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