CN105851874A - Instant wheat germ paste and preparation method thereof - Google Patents
Instant wheat germ paste and preparation method thereof Download PDFInfo
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- CN105851874A CN105851874A CN201610230396.8A CN201610230396A CN105851874A CN 105851874 A CN105851874 A CN 105851874A CN 201610230396 A CN201610230396 A CN 201610230396A CN 105851874 A CN105851874 A CN 105851874A
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- Prior art keywords
- wheat germ
- paste
- preparation
- tritici aestivi
- hordei germinatus
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- 241000209140 Triticum Species 0.000 title claims abstract description 50
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 230000000087 stabilizing effect Effects 0.000 claims description 9
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- 238000012216 screening Methods 0.000 claims description 7
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- 238000007602 hot air drying Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 238000007603 infrared drying Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 230000001717 pathogenic effect Effects 0.000 claims description 2
- 238000011417 postcuring Methods 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013312 flour Nutrition 0.000 abstract description 6
- 235000013339 cereals Nutrition 0.000 abstract description 5
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- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000005238 degreasing Methods 0.000 abstract 2
- 238000011105 stabilization Methods 0.000 abstract 2
- 239000004519 grease Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000033228 biological regulation Effects 0.000 description 6
- 230000005070 ripening Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 108010050181 aleurone Proteins 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
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- 238000002372 labelling Methods 0.000 description 3
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- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
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- 238000006555 catalytic reaction Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- IJDNQMDRQITEOD-UHFFFAOYSA-N n-butane Chemical group CCCC IJDNQMDRQITEOD-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N n-pentane Natural products CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 229940067606 lecithin Drugs 0.000 description 1
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- 239000000787 lecithin Substances 0.000 description 1
- 230000035777 life prolongation Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 multivitamin Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000005096 rolling process Methods 0.000 description 1
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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 discloses instant wheat germ paste and a preparation method thereof and belongs to the field of grain deep processing. The preparation method mainly comprises the following steps of stabilization treatment, wherein through stabilization treatment, grease in wheat germ can be inhibited from hydrolysis rancidity and oxidation rancidity, stability of the wheat germ can be improved, and commodity traits and nutritive value of the wheat germ are maintained; color sorting, wherein black germ in the wheat germ is removed, good organoleptic quality of wheat germ flour is guaranteed, and the possibility of harm to the human body is reduced; degreasing, wherein through degreasing, the shelf life of the wheat germ flour can be prolonged; suferfine pulverization, wherein uniform and fine flour is obtained, and superfine pulverization influences original nutritional ingredient in the wheat germ slightly. Continuous type electromagnetic baking equipment is used for baking and frying, flavoring substances is generated by the wheat germ flour in the frying process, meanwhile energy consumption can be reduced, the operation process is simplified, and production cost is low.
Description
Technical field
The invention belongs to field of deep processing of grains, refer in particular to a kind of with Fructus Hordei Germinatus as raw material, use stabilizing treatment, color
Choosing, defat, micronizing and parch technological means, produce a kind of Fructus Hordei Germinatus health food being of high nutritive value.
Background technology
Fructus Tritici aestivi is a part for wheat seed, containing extremely enriching and the protein of high-quality, aminoacid, fat
Fat, multivitamin, mineral and the trace physiologically active component that some are the clearest and the most definite, the paddy in wheat germ protein
The sweet peptide of Guang plays an important role in the oxidoreduction of human body cell, can avoid the formation of internal peroxide, have
The effect of enhancing brain cell activity, the phospholipid enriched in Fructus Hordei Germinatus, choline, there is promotion brain development, deepen greatly
Brain memory power and the function of raising intelligence.In Fructus Hordei Germinatus possibly together with calcium, potassium, magnesium, ferrum, zinc, chromium, selenium, phosphorus,
The several mineral materials such as manganese, copper and trace element, have extremely important effect to maintaining health.By Fructus Hordei Germinatus
Make wheat germ paste through a series of process post-treatment, make in Fructus Hordei Germinatus rich in protein, vitamin, mineral
The nutrient substance such as matter, phospholipid is fully utilized, and has good action to promoting health.Due to wheat germ
In bud, the oils and fats containing relatively horn of plenty and lecithin, easily become sour and have beany flavor, thus palatability is poor.
At present, the domestic correlation technique having processed Fructus Tritici aestivi, by Fructus Tritici aestivi at the stabilisations such as drying
Reason, extends the shelf life and can cover again the beany flavor of Fructus Tritici aestivi simultaneously, substantially increase the exploitation value of Fructus Tritici aestivi
Value；But, the Fructus Hordei Germinatus after the stabilizing treatment such as drying is the most edible and taste is difficult to be connect by masses
It is subject to.
Also having technology that Fructus Hordei Germinatus is carried out ungrease treatment, obtain Semen Tritici aestivi germ oil and defatted wheat germ, defatted wheat germ retains
The nutritional labeling of Fructus Hordei Germinatus, and the relative amount of each composition increases, and has a higher nutritive value.But, de-
Fat Fructus Hordei Germinatus is used as feedstuff mostly, causes the significant wastage of resource.Therefore, in recent years by defatted wheat germ through powder
The operations such as broken, ripening, the wheat germ paste of exploitation convenient and instant becomes the focus of research Fructus Hordei Germinatus product development.
In prior art, easily produce stain, during plumule aleurone is processed owing to Fructus Hordei Germinatus infects Dark kernel
Affect its organoleptic quality, damage health；And, although Fructus Tritici aestivi is through dry, microwave or the reddest
The mode such as outer processes, but becomes sour containing lipoxidase is oxidizable in Fructus Hordei Germinatus, still needs to add additive to extend goods
The frame phase；Further, existing treatment technology generally individually uses the mode ripening Fructus Tritici aestivis such as steaming and decocting, microwave, baking box,
Cause Fructus Tritici aestivi ripening irregular or there is no fragrance.Through retrieval, the domestic existing patent about Fructus Tritici aestivi aleurone,
Such as wheat germ paste formula and production method (application number 201010225926.20), this patent is added by interpolation
Add agent to wheat germ paste flavouring, but this patent uses non-defatted wheat germ, is unfavorable for the storage of wheat germ paste.A kind of applicable
In the wheat germ paste manufacture method (application number 201210416482.X) of industrialized production, this patent is by adding
Enter the mode of rice or flour to improve local flavor, but this patent uses non-defatted wheat germ, be unfavorable for shelf life
Prolongation.A kind of all-round price wheat germ flour and manufacture method (application number 200710185328.5), this patent
Complex manufacturing technology, spray drying device floor space used is big, operation complexity, once puts into big, adds
Product cost.A kind of Fructus Hordei Germinatus powder processing method (application number 201010317212.2), this patent uses the side of steaming
Method ripening Fructus Tritici aestivi, the Fructus Hordei Germinatus drying after ripening, micronizing prepare Fructus Hordei Germinatus powder, are unfavorable for fragrance matter
Generation.
For solving the problems referred to above, it is an object of the invention to provide the system of a kind of wheat germ paste powder food being of high nutritive value
Make method, by stabilizing treatment, color choosing, defat, roast, pulverize, dried Fructus Tritici aestivi, produce
A kind of be of high nutritive value, shelf life length and the wide Fructus Tritici aestivi health food of audient crowd.Wherein, at stabilisation
Reason is to prevent becoming sour of Fructus Tritici aestivi, and color choosing can remove the black embryo grain in Fructus Tritici aestivi, the Semen Tritici aestivi after defat
Its shelf life extension of plumule, can make Fructus Tritici aestivi generation Maillard reaction by parch, gives out its peculiar fragrance.
Summary of the invention
The deficiency existed for prior art, it is an object of the invention to provide a kind of Fructus Hordei Germinatus aleurone being of high nutritive value
The manufacture method of food.
The deficiency existed for prior art, the invention provides a kind of instant wheat plumule being of high nutritive value
Stick with paste, main through the following steps that realize: stabilizing treatment, the hydrolysis acid of oils and fats in Fructus Tritici aestivi can be suppressed
Lose and oxidative rancidity, improve the stability of Fructus Tritici aestivi, keep commodity property and the nutritive value of Fructus Hordei Germinatus；Color selects,
Remove the black embryo in Fructus Tritici aestivi, it is ensured that the organoleptic quality that wheat germ powder is good, reduce and human body is worked the mischief
Probability；Defat, can extend the shelf-life of Fructus Hordei Germinatus powder；Micronizing, is prepared as uniform, fine and smooth powder
Body, micronizing is less on original nutritional labeling impact in Fructus Hordei Germinatus；Continuous Electromagnetic baking apparatus is used to roast,
Making Fructus Hordei Germinatus powder produce fragrance matter during parch, can reduce energy consumption simultaneously, operating process is simplified and raw
Produce low cost.
Present invention additionally comprises the preparation method that a kind of instant wheat plumule is stuck with paste, be realized by the following method.
A kind of instant wheat plumule paste comprises 100% Fructus Hordei Germinatus and roasts powder.
Described instant wheat plumule is stuck with paste and is prepared by following step:
(1) Fructus Tritici aestivi stabilizing treatment；
(2) color selector screening；
(3) ungrease treatment；
(4) roast；
(5) pulverize；
(6) it is dried.
The Fructus Hordei Germinatus processed through above step roasts stain content in powder and is substantially reduced, and storage stability is good, and powder body is equal
Even and fine greasy, excellent flavor.
Described stabilizing treatment can take in the following manner.Infrared drying method, material thickness is 0.5～3cm,
Radiation length is 5～50cm；Hot air drying, pathogenic wind-warm is 80～120 DEG C, wind speed is 0.1～0.4m/s, is dried
Time is 5～30min；Microwave drying, microwave power is between 1～6kw, and the time is 3～15min, wind
Amount is 10～100Nm3/h.Fructus Hordei Germinatus water content after above-mentioned process is less than 3%.
The screening of described color selector is to put in color selector by dried Fructus Hordei Germinatus, and regulation color selector shock momentum is
45～70% control rate of feeding, and material carries out the choosing of 1～4 color, remove the stain granule in raw material or its
The deleterious particles such as his impurity, clearance rate is more than 99%.
Described ungrease treatment can in the following ways, subcritical defat, and extracting pressure is 0.3～0.8MPa；
Extraction temperature: 0～100 DEG C, precipitation pressure-0.09～-0.1MPa, extraction time 5～100min, solid-liquid ratio
1:2～1: 4 (w/v)；Supercritical defat, extracting pressure is 7～36MPa, and extraction temperature is 35～55 DEG C,
Extraction time is 60～360min, and carbon dioxide flow is 15～35L/h.The fat content of Fructus Hordei Germinatus after defat
It is 0.3～0.5%.
Described roasting can in the following ways, microwave mode, and microwave power is 400～1000W, during effect
Between be 3～10min；Electromagnetic mode, temperature used is 90～160 DEG C, and drum rotation speed is 5～50r/min, fries
Time processed is 30～90min.Fructus Tritici aestivi, through roasting post curing, uses microwave or electromagnetic mode to roast wheat germ
Bud, can realize the serialization of process, intellectuality.
Described pulverizing can in the following ways, micronizing, and charging rate is 0.02～1g/s, feed size
Being 100～1200 μm, stream pressure is 0.3～1Mpa, pulverizes 1～3 time；Colloid mill is pulverized, between colloid mill
Gap is 25～50 μm, flow 1000～10000g/min, grinds 1～3 time.After pulverizing
Material particular diameter is little, and Fructus Tritici aestivi granular powder can be broken to the powder body of 10～25 μm by micronizing, is easily disappeared by human body
Change and absorb.
Described being dried can use cylinder dry, and feeding temperature is 10～70 DEG C, and solid-liquid ratio is 1:1～1:4,
Drum surface temperature is 120～180 DEG C, and drum rotation speed 15～45r/min, drying can make Fructus Tritici aestivi starch
Gelatinizing further.
The invention has the beneficial effects as follows:
First, the present invention by stabilizing treatment, color choosing, defat, roast, pulverize, the technical process such as be dried,
Completely remain the nutritional labeling in Fructus Tritici aestivi, under conditions of without any additive, extend its shelf
Phase, and, organoleptic quality is good；
Second, the present invention carries out color choosing to Fructus Tritici aestivi, eliminates black embryo grain therein, it is ensured that being good for of product
Kang Xing；
3rd, the present invention selects the Fructus Tritici aestivi after defat, extends its shelf life；
4th, the present invention uses the method ripening Fructus Tritici aestivi roasted, and brings it about Mei La during roasting
Moral is reacted, and produces the distinctive fragrance of Fructus Tritici aestivi；
5th, Fructus Tritici aestivi is pulverized laggard row and is dried by the present invention, makes the further gelatinizing of wheat germ powder, reconstitutes
Viscosity is big.
Detailed description of the invention
Below by specific embodiment, the present invention will be described, but the invention is not limited in this.
Experimental technique used in following embodiment if no special instructions, is conventional method；Following embodiment
In used reagent, material etc., if no special instructions, the most commercially obtain.
Embodiment 1, instant nutrient wheat germ paste make
(1) infrared drying
Take fresh Fructus Hordei Germinatus and use the moisture of catalysis type infrared drier regulation Fructus Hordei Germinatus, sample is placed on wire gauze
In the specimen disc (diameter 20cm) made, it is placed in immediately below infrared emittance；Material thickness 0.5mm, spoke
Penetrate distance 5cm；In dry run, example weight passes through the online real time record of balance, according to Fructus Hordei Germinatus just starting weight
Amount and original water content calculate Fructus Hordei Germinatus final moisture content, and the water content of dried Fructus Hordei Germinatus is 3%；
(2) color choosing
Putting in color selector by described dried Fructus Hordei Germinatus, regulation shock momentum is 45%, and material carries out 1 color
The deleterious particles such as choosing, stain granule in raw material or other impurity are eliminated substantially, and clearance rate is 99.0%；
(3) subcritical defat
The described Fructus Hordei Germinatus obtained through color selector screening is put in the barrel of subcritical equipment, extracting pressure
0.3MPa, precipitation pressure-0.09MPa, extraction temperature 0 DEG C, extraction time 100min, solid-liquid ratio 1: 2 (w/v),
Organic solvent is butane, repeats to extract 3 times, and after subcritical defat, the fat content of Fructus Hordei Germinatus is 0.3%；
(4) electromagnetism bakes
Being baked through Continuous Electromagnetic baking apparatus by Fructus Hordei Germinatus after defat, feed rate is 100kg/h, and temperature is
90 DEG C, rotating cylinder rotating speed is 5r/min, and every batch time is 90min, obtains instant wheat plumule through parch
Grain.
(5) micronizing
Instant wheat germ particles after described baking carrying out micronizing, pulverizes 15min, obtaining particle diameter is
The uniform and smooth powder body of 20 μm, is defatted wheat germ powder.
(6) hot air drying
Defatted wheat germ powder after described pulverizing is sent into hot air drying equipment, uses 60 DEG C and be dried,
Obtain the finished product of moisture about 2%.
Embodiment 2, instant nutrient wheat germ paste make
(1) microwave drying
Take fresh Fructus Hordei Germinatus, use microwave power 4kW, microwave time 5min, air quantity 60Nm3The test of/h
Parameter, carries out microwave treatment to Fructus Hordei Germinatus, obtain Fructus Hordei Germinatus moisture be 4%；
(2) color choosing
Putting in color selector by the Fructus Hordei Germinatus after described microwave drying, regulation shock momentum is 65%, carries out 2 color choosings,
The deleterious particle such as stain granule in raw material or other impurity is eliminated substantially, and clearance rate is 99.3%；
(3) supercritical CO2Defat
The described Fructus Hordei Germinatus obtained through color selector screening is put in the barrel of supercritical equipment, extracting pressure 35
MPa, extraction temperature 45 DEG C, CO2Flow velocity 26L/h, extraction time 2h, separating still pressure 5Mpa, warp
After defat, the fat content of Fructus Hordei Germinatus is 0.4%；
(4) electromagnetism bakes
Being baked through Continuous Electromagnetic baking apparatus by Fructus Tritici aestivi after described defat, feed rate is 100kg/h,
Temperature is 180 DEG C, and rotating cylinder rotating speed is 50r/min, and every batch time is 30min, obtains instant little through parch
Wheat germ granule.
(5) colloid mill is pulverized
Fructus Tritici aestivi granule after described baking is carried out colloid mill pulverizing, obtains Fructus Tritici aestivi homogenate；
(6) cylinder dry
The homogenate of described Fructus Tritici aestivi is carried out cylinder dry, and feeding temperature is 10 DEG C, and solid-liquid ratio is 1:1, rolling
Drum surface temperature is 120 DEG C, and drum rotation speed 15r/min obtains finished product after treatment.
Embodiment 3, instant nutrient wheat germ paste make
(1) infrared drying
Take fresh Fructus Hordei Germinatus and use the moisture of catalysis type infrared drier regulation Fructus Hordei Germinatus, sample is placed on wire gauze
In the specimen disc (diameter 20cm) made, it is placed in immediately below infrared emittance；Material thickness 3mm, spoke
Penetrate distance 50cm；In dry run, example weight passes through the online real time record of balance, according to Fructus Hordei Germinatus just starting weight
Amount and original water content calculate Fructus Hordei Germinatus final moisture content, and the water content of dried Fructus Hordei Germinatus is 3%；
(2) color choosing
Putting in color selector by the Fructus Hordei Germinatus after hot air drying, regulation shock momentum is 70%, carries out four color choosings,
The deleterious particle such as stain granule in raw material or other impurity is eliminated substantially, and clearance rate is 99.5%；
(3) subcritical defat
The described Fructus Hordei Germinatus obtained through color selector screening is put in the barrel of subcritical equipment, extracting pressure
0.8MPa, precipitation pressure-0.1MPa, extraction temperature 100 DEG C, extraction time 5min, solid-liquid ratio 1: 4 (w/v),
Organic solvent is butane, repeats to extract 3 times, and after subcritical defat, the fat content of Fructus Hordei Germinatus is 0.3%；
(4) microwave baking
Being baked through continuous-type microwave baking apparatus by Fructus Tritici aestivi after described defat, feed rate is 100kg/h,
Microwave power is 800W, and action time is 5min, obtains instant wheat germ particles through parch.Microwave merit
Rate is 1000W, and action time is 3～10min；
(5) colloid mill is pulverized
Fructus Tritici aestivi granule after described baking is carried out colloid mill pulverizing, obtains Fructus Tritici aestivi homogenate；
(6) cylinder dry
The homogenate of described Fructus Tritici aestivi is carried out cylinder dry, and feeding temperature is 70 DEG C, and solid-liquid ratio is 1:4, cylinder
Surface temperature is 180 DEG C, and drum rotation speed 45r/min obtains finished product after treatment.
Claims (7)
1. the preparation method that an instant wheat plumule is stuck with paste, it is characterised in that be prepared as steps described below:
(1) Fructus Tritici aestivi stabilizing treatment；
(2) color selector screening；
(3) ungrease treatment；
(4) roast；
(5) pulverize；
(6) it is dried.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste, it is characterised in that stabilizing treatment can take in the following manner, infrared drying method, and material thickness is 0.5～3cm, and radiation length is 5～50cm；Hot air drying, pathogenic wind-warm is 80～120 DEG C, wind speed is 0.1～0.4m/s, drying time is 5～30min；Microwave drying, microwave power is between 1～6kw, and the time is 3～15min；Fructus Hordei Germinatus water content after above-mentioned process is less than 3%.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste; it is characterized in that the screening of described color selector is to put in color selector by dried Fructus Hordei Germinatus; the deleterious particles such as stain granule in raw material or other impurity are eliminated by color selector, and clearance rate is more than 99%.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste, it is characterised in that described ungrease treatment can in the following ways, subcritical defat, and extracting pressure is at 0.3～0.8 MPa；Extraction temperature: 0～100 DEG C, precipitation pressure-0.09～-0.1MPa, extraction time 5～100min, solid-liquid ratio 1:2～1: 4(w/v)；Supercritical defat, extracting pressure is 7～36MPa, and extraction temperature is 35～55 DEG C, and extraction time is 60～360min, and carbon dioxide flow is 15～35L/h；After defat, the fat content of Fructus Hordei Germinatus is 0.3～0.5%.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste, it is characterised in that described in roast can in the following ways, microwave mode, microwave power is 400～1000W, and action time is 3～10min；Electromagnetic mode, temperature used is 90～160 DEG C, and drum rotation speed is 5～50r/min, and the parch time is 30～90min；Fructus Tritici aestivi, through roasting post curing, uses microwave or electromagnetic mode to roast Fructus Tritici aestivi, can realize the serialization of process, intellectuality.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste, it is characterised in that described pulverizing can in the following ways, micronizing, charging rate is 0.02～1g/s, feed size is 100～1200 μm, and stream pressure is 0.3～1Mpa, pulverizes 1～3 time；Colloid mill is pulverized, and colloid mill gap is 25～50 μm, and flow 10 0 0～10 000 g/m i n grinds 1～3 time；Material particular diameter after pulverizing is little, and Fructus Tritici aestivi granular powder can be broken to the powder body of 10～25 μm by micronizing, easily digested.
The preparation method that described a kind of instant wheat plumule the most according to claim 1 is stuck with paste, it is characterized in that described being dried can use cylinder dry, feeding temperature is 10～70 DEG C, solid-liquid ratio is 1:1～1:4, drum surface temperature is 120～180 DEG C, drum rotation speed 15～45r/min, drying can make the further gelatinizing of Fructus Tritici aestivi starch.
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| CN112617111A (en) * | 2020-12-18 | 2021-04-09 | 中粮海嘉(厦门)面业有限公司 | Preparation method of instant wheat embryo pieces |
| 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 |
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