CN108142549A - A kind of method for preserving of wheat embryo - Google Patents
A kind of method for preserving of wheat embryo Download PDFInfo
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- CN108142549A CN108142549A CN201711461635.1A CN201711461635A CN108142549A CN 108142549 A CN108142549 A CN 108142549A CN 201711461635 A CN201711461635 A CN 201711461635A CN 108142549 A CN108142549 A CN 108142549A
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- 241000209140 Triticum Species 0.000 title claims abstract description 73
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 73
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 66
- 238000012545 processing Methods 0.000 claims abstract description 40
- 238000001035 drying Methods 0.000 claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 abstract description 15
- 150000001413 amino acids Chemical class 0.000 abstract description 10
- 125000001931 aliphatic group Chemical group 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- 238000011282 treatment Methods 0.000 description 14
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- 238000010438 heat treatment Methods 0.000 description 4
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- 238000007603 infrared drying Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002161 passivation Methods 0.000 description 4
- SGNBVLSWZMBQTH-FGAXOLDCSA-N Campesterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 SGNBVLSWZMBQTH-FGAXOLDCSA-N 0.000 description 3
- BTEISVKTSQLKST-UHFFFAOYSA-N Haliclonasterol Natural products CC(C=CC(C)C(C)(C)C)C1CCC2C3=CC=C4CC(O)CCC4(C)C3CCC12C BTEISVKTSQLKST-UHFFFAOYSA-N 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- ABSPRNADVQNDOU-UHFFFAOYSA-N Menaquinone 1 Natural products C1=CC=C2C(=O)C(CC=C(C)C)=C(C)C(=O)C2=C1 ABSPRNADVQNDOU-UHFFFAOYSA-N 0.000 description 3
- SGNBVLSWZMBQTH-PODYLUTMSA-N campesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]1(C)CC2 SGNBVLSWZMBQTH-PODYLUTMSA-N 0.000 description 3
- 235000000431 campesterol Nutrition 0.000 description 3
- 230000008878 coupling Effects 0.000 description 3
- 238000010168 coupling process Methods 0.000 description 3
- 238000005859 coupling reaction Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 3
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 3
- 235000019175 phylloquinone Nutrition 0.000 description 3
- 239000011772 phylloquinone Substances 0.000 description 3
- 229960001898 phytomenadione Drugs 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000006884 silylation reaction Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004660 morphological change Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of method for preserving of wheat embryo, and this method comprises the following steps：(1) fresh wheat germ is subjected to microwave drying, for microwave drying frequency in 1225 3675MHz, microwave power is 4 12KW, 1 5min of processing time；(2) by after microwave drying wheat embryo carry out near-infrared vacuum drying, infrared ray wave band be 1 10 μm, radio-frequency power be 2 4KW, 60 100 DEG C of temperature, 20 80min of processing time；(3) step (2) treated wheat embryo is subjected to inflated with nitrogen or fills CO2It packs.The wheat embryo of method for preserving preservation using the present invention, protein and amino acids content therein are basically unchanged, and aliphatic acid composition and active constituent retention rate are high, while assign wheat embryo good fragrance, its subsequent processing and utilization is not influenced.
Description
Technical field
The invention belongs to field of food storage, more particularly to a kind of method for preserving of wheat embryo.
Background technology
China's wheat embryo yield is big, rich in grease and multivitamin, minerals isoreactivity ingredient, and because there is fat
Enzyme and lipoxidase and be not sufficiently stable, easily generate the phenomenon that rancid；On the other hand, wheat embryo exists in process
More microorganism, the phenomenon that microbial growth is easily generated during storage, the two limits its opening in the food industry
Hair utilizes.Currently in order to preventing existing rancid phenomenon and microorganism growth question during wheat embryo storage, may be used
Stabilized method is handled, and mainly includes atmospheric steam processing, high steam processs, heated-air drying, microwave drying, extruding
The methods of puffing, infrared drying, γ irradiation methods and two kinds of distinct methods combination processings, has certain effect, while
There are certain shortcomings.
Steam treatment method belongs to damp and hot processing method, and two kinds of normal pressure humid heat treatment and high pressure humid heat treatment may be used not
Same method, steam treatment has the function of free sulfhydryl group unstable present in wheat embryo, while wet-hot steam is advantageous
It is passivated in by the lipoxidase in wheat embryo and lipase, can also be by part microorganism killing, and then play steady
Surely change wheat embryo effect, but this method there are equipment disposably input it is larger, energy consumption it is relatively high the shortcomings of, industrialization
The difficulty of production is larger, and moisture is high in wheat embryo after processing, and nutritional ingredient has certain loss, is also unfavorable for follow-up
The leaching and product development of wheat embryo grease.
Hot-air seasoning is one kind of dry heating method, is primarily referred to as carrying out wheat embryo using equipment such as baking oven, fluid beds
Dry, moisture reduces more in processing procedure, lipase and lipoxidase can be passivated, while help to carry
The fragrance component of high wheat embryo has facilitation, and then be conducive to extend small with the reduction of moisture to the inhibition of microorganism
Wheat germ Storage period.But exist in the drying process to lipase passivation effect deficiency, improve temperature and time to fat-soluble dimension
The ingredients such as raw element generate destruction, while may influence the organoleptic quality of wheat embryo.
Extrusion method refers to handle wheat embryo using bulking machine, the height that machine generates in puffing process
Moisture in wheat embryo can be removed by temperature, high pressure and friction shear action, while can be passivated wheat embryo with high temperature
In lipase and lipoxidase, kill microorganism, so as to achieve the purpose that extend storage phase, the extrusion process time is shorter,
Nutrient component damages are less, but for the control of equipment and the processing of subsequent product, its original form changed, as training
There is certain morphologic change for foster raw material preservation angle, influence its follow-up development and utilization.
Gamma-rays is that a kind of wavelength is extremely short, and penetration power is extremely strong, carries the electromagnetic wave of high-energy, it can effectively kill food
In microorganism and inactive enzyme.Gamma-rays can play stably to wheat embryo and be turned into prolong by destroying the structure of lipase
Its long freshness date, and irradiation process is a nonthermal process, will not cause the raising of food temperature and will not generate toxin, it can be very
Nutrient in retaining food product well, but gamma-rays has certain facilitation, and equipment investment is big to the oxidation of grease, it is mating
The requirement of facility and staff training etc. is high, for handling wheat embryo without cost and application convenient degree in terms of it is excellent
Gesture.
In addition it can combine and carry out collaboration processing using different two methods, have and be passivated fat in wheat to a certain extent
Fat enzyme and lipoxidase and the method suppressed growth of microorganism, two methods collaboration processing help to improve wheat embryo
Stability, while retain the nutritional ingredient and organoleptic quality of wheat embryo.Vapour cooking coupling microwaves method is had been reported that at present, is squeezed
Pressure combines the report of the integrated conduct methods such as microwave method.But there is not been reported in the application of microwave method coupling infra-red drying method.
Invention content
In view of the deficiencies of the prior art, the present invention proposes a kind of method for preserving of wheat embryo, and this method input cost is low,
And, aliphatic acid composition and fat-soluble active ingredient constant using the protein and amino acids content of the wheat embryo of this method preservation
Retention rate is high, while assigns wheat embryo good fragrance, its subsequent processing and utilization is not influenced.Specific technical solution is such as
Under：
A kind of method for preserving of wheat embryo, which is characterized in that this method comprises the following steps：
(1) fresh wheat germ is subjected to microwave drying, microwave drying frequency is in 1225-3675MHz, microwave power 4-
12KW, processing time 1-5min；
(2) wheat embryo after microwave drying is subjected to infrared vacuum drying again, infrared ray wave band is 1-10 μm, radio frequency work(
Rate is 2-4KW, controls 60-100 DEG C of temperature, processing time 20-80min；
(3) step (2) treated wheat embryo is subjected to inflated with nitrogen or fills CO2Pack storage.
Further, the microwave drying frequency is 2450MHz, microwave power 8KW, processing time 3min.
Further, the infrared ray wave band is 5 μm, radio-frequency power 3KW, controls temperature 60 C, processing time
60min。
Compared with prior art, the beneficial effects of the invention are as follows：
(1) method that the present invention is combined using microwave drying and infrared vacuum drying, and be sealed on this basis
Packaging so that the activity of lipase and lipoxidase passivation completely in wheat embryo, moisture is substantially reduced, compared to wherein
A kind of single method positive effect is more preferable, and does not influence the main nutrient composition content in wheat embryo, protein and amino acids
Content is constant, while assigns wheat embryo good fragrance, its subsequent processing and utilization is not influenced.
(2) it is proved in wheat embryo bud nutrient ingredient and fresh products by this method processing by acceleration preservation experiment
Main nutrient composition content is basically identical, compared to untreated culture and individually using a kind of wheat embryo of method processing, is storing up
Acid value of lipids during depositing is respectively provided with apparent effect with peroxide value control.
Description of the drawings
Fig. 1 is aliphatic acid GC-MS collection of illustrative plates in embodiment 1 (n-hexane extraction, Silylation)；
Fig. 2 is 1 amino acid analysis collection of illustrative plates of embodiment.
Specific embodiment
For the quality and actual effect of more different stabilization methods, hot wind processing, room temperature are carried out respectively to wheat embryo
Steam treatment, high steam processs, microwave treatment, vacuum infrared processing, the infrared coupling processing of microwave- vacuum etc. are right after processing
The indexs such as moisture, lipase active, lipoxidase activity, acid value, peroxide value, aliphatic acid composition in wheat embryo
It is detected, wherein moisture is measured using GB 5009.3-2010 methods, and lipase active uses GBT 5523-2008 methods
Detection, acid value are measured using LST 6107-2012 methods, and peroxide value is measured using LST 6106-2012 methods, and amino acid is adopted
It is measured with Hitachi's L-8900 amino-acid analyzers, aliphatic acid uses Silylation to be measured after handling with GC-MS methods.
Comparative example 1
Natural air drying：Take wheat embryo 100g, natural air drying.
Comparative example 2
60 DEG C of heated-air dryings：Wheat embryo 100g is respectively taken, in 60 DEG C of heated-air dryings 30,60,90,120,300min.
Comparative example 3
Atmospheric steam is handled at 100 DEG C：Respectively take wheat embryo 100g at 100 DEG C with vapour cooking 10,20,30min.
Comparative example 4
121 DEG C of HIGH PRESSURE TREATMENTs：Take wheat embryo 100g high steam processs 10min at 121 DEG C.
Comparative example 5
Microwave treatment：Wheat embryo 100g is respectively taken, is handled 5 minutes in 1225MHz, 12KW respectively；2. at 2450MHz, 8KW
Reason 2 minutes；3. 3675MHz, 4KW are handled 5 minutes.
Comparative example 6
Vacuum infrared：Respectively take wheat embryo 100g respectively in 60 DEG C of processing 20,40,60min, 80 DEG C handle 20,40min,
100 DEG C of processing 20,40min.
Embodiment 1
Microwave+vacuum infrared：Wheat embryo 100g is respectively taken, after first being handled with microwave 2450MHz, 8KW, 2min, then with red
(1 μm of wave band, radio-frequency power 4KW) 60 DEG C of processing 40min processing outside.
Embodiment 2
Microwave+vacuum infrared：Wheat embryo 100g is respectively taken, after first being handled with microwave 2450MHz, 8KW, 2min, then with red
(5 μm of wave band, radio-frequency power 3KW) 60 DEG C of processing 60min outside.
Embodiment 3
Microwave+vacuum infrared：Wheat embryo 100g is respectively taken, after first being handled with microwave 1225MHz, 12KW, 5min, then with red
(5 μm of wave band, radio-frequency power 3KW) 60 DEG C of processing 80min outside.
Embodiment 4
Microwave+vacuum infrared：Wheat embryo 100g is respectively taken, after first being handled with microwave 3675MHz, 4KW, 1min, then with red
(10 μm of wave band, radio-frequency power 4KW) 100 DEG C of processing 20min outside.
By treated the wheat embryo of the various methods in comparative example and embodiment carry out moisture, acid value, amino acid,
The analysis of the indexs such as aliphatic acid composition.Experimental result is calculated with actual sample water content.Specific processing mode, treatment conditions and
Analysis result is as shown in table 1.
The variation of the nutritional ingredient of wheat embryo under 1 various method for preserving of table
From table 1 it follows that it is higher by the wheat embryo moisture of 100 DEG C of steam treatments, it is subsequent drying
Processing increases drying time and energy consumption；Serious brown stain is occurred by the wheat embryo of high steam processs, organoleptic quality can not
Receive, this method does not have practical practicability, moisture 37.47%.Lipase active is 0, complete deactivation, and this method
After processing, because the amino acid and carbohydrate content that contain in wheat embryo have the process of Maillard reaction at high temperature, obtain
Wheat germ powder browning, lose original color and luster, and wheat embryo moisture is high after high temperature steam treatment, high temperature
The nutritional ingredient of portion temperature responsive type is damaged simultaneously, reduces the nutritive value of wheat embryo.Also, pass through comparison
Comparative example 5, comparative example 6 and embodiment 1,2,3,4 can be seen that the mode of microwave+infrared collaboration processing, compared to exclusive use
Infra-red drying is used alone in microwave, and the moisture of the wheat embryo obtained is substantially reduced, also bright with respect to lipase active
Aobvious passivation, fat content reduce, and amino acid content still maintains higher level, and it can be seen that wheat from sensory experience
The fragrance of plumule is still abundant, and color and luster and shape remain unchanged, and does not influence its follow-up edible and processing, and combine microwave method with
Two methods of infra-red drying method are handled, the characteristics of quickly being heated in combination with the inside of microwave and infrared based on table
The characteristics of face is heated is conducive to wheat embryo being dried quickly and efficiently, improves the stablizing effect of wheat embryo.Tool
The aliphatic acid GC-MS collection of illustrative plates and amino acid analysis collection of illustrative plates of the embodiment 1 of body as illustrated in fig. 1 and 2, wherein, in Fig. 11 be palmitic acid,
2 be linoleic acid (Z, Z), and 3 be oleic acid, and 4 be vitamin K1, and 5 be linoleic acid (E, E), and 6 be campesterol, and 7 be cupreol.Its
Linoleic acid, vitamin K1 and campesterol, cupreol have the function of apparent physiological function and, the method for the invention is opposite
In other store methods, it, which is preserved, has good effect.
In addition, in order to prove the advantage of the method for preserving of the present invention, further to the main lubricant component after sample treatment
Content and 60 DEG C storage 30 days after acid value, peroxide value be measured, test result is as shown in tables 2 and 3.
Main grease component content (peak area ratio %) after 2 sample treatment of table
| Group | Palmitic acid | Linoleic acid | Oleic acid | Vitamin K1 | Campesterol | Cupreol |
| After natural air drying | 1.68 | 4.43 | 1.95 | 4.52 | 20.91 | 44.15 |
| 60 DEG C of heated-air drying 60min | 1.62 | 4.12 | 1.68 | 4.62 | 21.29 | 44.68 |
| 8KW microwave treatments 2min | 1.59 | 2.83 | 1.19 | 4.72 | 22.33 | 47.95 |
| Infrared processing：60℃、60min | 1.49 | 3.52 | 1.50 | 4.56 | 22.58 | 47.99 |
| Embodiment 1 | 1.38 | 3.86 | 1.22 | 4.85 | 22.71 | 48.11 |
| Embodiment 2 | 1.33 | 3.82 | 1.17 | 4.91 | 22.82 | 48.16 |
| Embodiment 3 | 1.31 | 3.75 | 1.16 | 4.81 | 22.54 | 48.08 |
| Embodiment 4 | 1.29 | 3.72 | 1.12 | 4.76 | 22.46 | 48.06 |
Acid value, peroxide value after the storage 30 days of 3 60 DEG C of table
| Group | Acid value (mg/g) | Peroxide value (mmol/kg) |
| Control | 90.7 | 2.46 |
| 60 DEG C of heated-air drying 60min | 75 | 2.30 |
| 100 DEG C of steam treatment 10min | 56 | 2.58 |
| 8KW microwave treatments 2min | 47 | 2.43 |
| Infrared processing：60℃、60min | 43 | 2.19 |
| Embodiment 1 | 12 | 1.24 |
| Embodiment 2 | 11.6 | 1.18 |
| Embodiment 3 | 11 | 1.10 |
| Embodiment 4 | 10.5 | 1.04 |
By accelerating preservation it is demonstrated experimentally that wheat embryo bud nutrient ingredient and the main nutrient composition content base in fresh products
This is consistent, and the acid value of lipids during storage is controlled with peroxide value has good effect compared with other each processing methods.
Based on above analysis, present invention combination employs microwave and two methods of infrared heating stablize wheat embryo
Change is handled, other opposite processing methods and individually microwave method and infrared method is used to be dried, and microwave is accelerated object by this method
The characteristics of expecting internally dry moisture and infrared outer surface dried material is combined, have dry quick, passivation enzyme effect it is good with
And active matter conservation rate it is high the characteristics of.
Claims (3)
1. a kind of method for preserving of wheat embryo, which is characterized in that this method comprises the following steps：
(1) fresh wheat germ is subjected to microwave drying, microwave drying frequency is in 1225-3675MHz, microwave power 4-
12KW, processing time 1-5min；
(2) wheat embryo after microwave drying is subjected to infrared vacuum drying again, infrared ray wave band is 1-10 μm, and radio-frequency power is
2-4Kw controls 60-100 DEG C of temperature, processing time 20-80min；
(3) step (2) treated wheat embryo is subjected to inflated with nitrogen or fills CO2Pack storage.
2. the method for preserving of wheat embryo according to claim 1, the microwave drying frequency is 2450MHz, microwave
Power is 8KW, processing time 3min.
3. the method for preserving of wheat embryo according to claim 1 or 2, the infrared ray wave band is 5 μm, radio-frequency power
For 3KW, temperature 60 C, processing time 60min are controlled.
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Cited By (3)
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| CN110074181A (en) * | 2019-05-21 | 2019-08-02 | 河南工业大学 | A method of passing through microwave coupling controlled atmosphere stabilised maize germ |
| CN113974072A (en) * | 2021-11-11 | 2022-01-28 | 江苏科技大学 | Process method for activating endogenous enzyme of in-vitro wheat germ |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110074181A (en) * | 2019-05-21 | 2019-08-02 | 河南工业大学 | A method of passing through microwave coupling controlled atmosphere stabilised maize germ |
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| CN113974072A (en) * | 2021-11-11 | 2022-01-28 | 江苏科技大学 | Process method for activating endogenous enzyme of in-vitro wheat germ |
| CN113974072B (en) * | 2021-11-11 | 2024-03-22 | 江苏科技大学 | Process method for activating endogenous enzymes of in-vitro wheat embryo |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
| CN115053926B (en) * | 2022-06-07 | 2023-10-20 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
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