CN109007609A - A kind of fresh-keeping wheat bud tablets and preparation method thereof - Google Patents
A kind of fresh-keeping wheat bud tablets and preparation method thereof Download PDFInfo
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- CN109007609A CN109007609A CN201811025266.6A CN201811025266A CN109007609A CN 109007609 A CN109007609 A CN 109007609A CN 201811025266 A CN201811025266 A CN 201811025266A CN 109007609 A CN109007609 A CN 109007609A
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- 235000021307 Triticum Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000209140 Triticum Species 0.000 title claims abstract 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 20
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 13
- 239000007921 spray Substances 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract 2
- 235000006708 antioxidants Nutrition 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
- 235000013824 polyphenols Nutrition 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 description 42
- 235000013312 flour Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 235000009566 rice Nutrition 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
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 201000001320 Atherosclerosis Diseases 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
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 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
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 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
- 239000007789 gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 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
- 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of fresh-keeping wheat bud tablets and preparation method thereof.The preparation method includes: to spray antioxidant to the wheat embryo on piece after progress enzyme-deactivating under vacuum conditions, pressure is adjusted after sprinkling to 0.09~0.11MPa, drying obtains the fresh-keeping wheat bud tablets after packing.Preservative free addition of the present invention, the finished product wheat bud tablets shelf-life, wheat was aromatic strongly fragrant up to 12 months, no bad smell, excellent taste.The present invention is spraying under vacuum conditions by antioxidant, antioxidant is set uniformly to be attached to the surface of wheat bud tablets in film-form, restore with rapid to close to condition of normal pressure, antioxidant film is closely attached to wheat bud tablets surface, it combines closely therewith, not easily to fall off, antioxidation obtains maximum performance.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of fresh-keeping wheat bud tablets and preparation method thereof.
Background technique
The protein content of wheat embryo is 31% or more, containing 8 kinds of amino acid needed by human, especially lysine,
Content is higher by 6~7 times than rice, flour.The content of wheat embryo Linoleic acid accounts for 60%, and linoleic acid has reduction blood lipid, prevents
The effect of stop pulse atherosclerosis.Wheat embryo vitamin rich in, wherein vitamin B1Content be flour respectively
15 times, 12 times of rice, 28 times of soya bean, 33 times of beef, 57 times of egg；Vitamin B2Content be the 10 of flour respectively
Times, 8 times of rice, 1.7 times of soya bean, 3 times of beef, 2 times of egg；The content of vitamin E is up to 34.9mg/100g.Separately
Outside also containing several mineral materials and microelements such as calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper.Therefore, wheat embryo has
Nutritive value abundant can be used as the ideal nutriment of human body.
But at present due to fat content height in wheat embryo, fresh wheat embryo is easily rotten, is not easy preservation.Degreasing is small
Wheat germ bud tablets are easier to preservation compared to common wheat plumule, but destroy the nutritional ingredient of wheat embryo.Along with wheat embryo
Containing a kind of bad fishy smell, sense organ is very poor when eating.Therefore, byproduct of the wheat embryo as flour processing, typically directly conduct
Animal feed uses.
Summary of the invention
It is an object of the invention to solve the problems, such as that wheat bud tablets are not easy preservation, while eliminating the bad of wheat bud tablets
Fishy smell.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation method of fresh-keeping wheat bud tablets, should
Preparation method includes: to spray antioxidant to the wheat embryo on piece after progress enzyme-deactivating under vacuum conditions, is adjusted after sprinkling
Pressure to 0.09~0.11MPa, vacuum drying obtains the fresh-keeping wheat bud tablets after packing.
As a preferred embodiment of the present invention, the vacuum degree of the vacuum environment is 0.04~0.06MPa.
As a preferred embodiment of the present invention, after sprinkling to pressure adjust to 0.09~0.11Mpa time be 25~
35s。
As a preferred embodiment of the present invention, the step of enzyme-deactivating includes:
By wheat bud tablets 3~8min of steam treatment, microwave treatment is then carried out, the power of microwave treatment is 630~
650W, time are 3~5min.The purpose of steam treatment is to make enzyme-deactivating, the stability of raising wheat bud tablets quality；But because
Hot steam condition can not be such that enzyme all inactivates, therefore further progress microwave treatment, meanwhile, microwave treatment plays dry simultaneously
Effect further promotes the stability of wheat bud tablets quality.The power of microwave treatment is 630~650W, the time be 3~
5min, it is ensured that enzyme deactivation it is thorough with it is efficient.
As a preferred embodiment of the present invention, the partial size of the wheat bud tablets >=40 mesh.
As a preferred embodiment of the present invention, relative to every 100 parts by weight wheat bud tablets, the dosage of antioxidant is
3~6 parts by weight.
As a preferred embodiment of the present invention, the antioxidant is the mixed solution of tea polyphenols, vitamin C and water,
Preferably, tea polyphenols and ascorbic 3~5:3 of weight ratio.Wherein, the dosage satisfaction of water can sufficiently dissolve tea polyphenols, vitamin
C forms solution, and can be sprayed.Using the mixed solution of tea polyphenols, vitamin C and water as antioxidant, can protect
It is more natural to demonstrate,prove the sorghum pearl barley infusing potable being prepared.
As a preferred embodiment of the present invention, dry temperature is 30~35 DEG C, and pressure is 0.03~0.05MPa, when
Between be 2~3h, it is dry after wheat bud tablets moisture content≤4wt%.
As a preferred embodiment of the present invention, packaging carries out vacuum packaging or nitrogen charging using aluminized complex film or aluminium foil bag
Packaging.
The second aspect of the present invention provides the fresh-keeping wheat bud tablets as made from above-mentioned preparation method.
Beneficial effects of the present invention:
1) this method preservative free adds, and the finished product wheat bud tablets shelf-life, wheat was aromatic strongly fragrant up to 12 months, without bad gas
Taste, excellent taste.
2) traditional antioxidant Adding Way is directly to mix, and wheat bud tablets are in the form of sheets, and antioxidant is in powdery,
The two is easily separated because of physics settlement action, and the antioxidation of antioxidant plays incomplete.The present invention is by antioxidant
Spraying under vacuum conditions, the surface for making antioxidant uniformly be attached to wheat bud tablets is restored extremely in film-form with rapid
Close to condition of normal pressure, antioxidant film is closely attached to wheat bud tablets surface, is combined closely therewith, not easily to fall off, is resisted
Oxidation obtains maximum performance.
3) after conventional finished product wheat bud tablets are sealed off, when preservation, is difficult to reach anaerobic state, and wheat bud tablets quality is easily bad
Become, therefore eaten in two weeks after general recommendations opening, the present invention makes antioxidant in the membranaceous table for being attached to wheat bud tablets
Face, sufficiently fitting, makes wheat bud tablets keep better quality within the time longer after opening therewith.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1:
The present embodiment provides a kind of fresh-keeping wheat bud tablets, and the preparation method of the fresh-keeping wheat bud tablets includes: in vacuum
To the 100 parts by weight wheat bud tablets of partial size >=40 mesh after progress enzyme-deactivating under the vacuum environment that degree is 0.04~0.06MPa
The antioxidant of 4.5 parts by weight of upper sprinkling is 30~35 DEG C in temperature in 30s adjustment pressure to normal pressure (0.1MPa) after sprinkling,
Pressure is dry 2~3h under 0.03~0.05MPa, until using aluminized complex film after moisture content≤4wt% of wheat bud tablets
The fresh-keeping wheat bud tablets are obtained after nitrogen-filled packaging.
Wherein, the step of enzyme-deactivating include: by wheat bud tablets pressure be normal pressure under conditions of steam treatment 6min, so
After carry out microwave treatment, the power of microwave treatment is 640W, time 4min.The antioxidant be tea polyphenols, vitamin C with
The dosage satisfaction of the mixed solution of water, tea polyphenols and ascorbic weight ratio 4:3, water can sufficiently dissolve tea polyphenols, vitamin C,
Solution is formed, and can be sprayed.
Comparative example 1:
Difference from example 1 is that anti-to wheat embryo on piece sprinkling after carrying out enzyme-deactivating under atmospheric pressure environment
Oxidant.
Comparative example 2:
Difference from example 1 is that the power of microwave treatment is 480W, time 2min.
Fresh-keeping wheat bud tablets made from embodiment 1, comparative example 1-2 are subjected to sensory evaluation scores, the results are shown in Table 1:
Table 1
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of fresh-keeping wheat bud tablets, which is characterized in that the preparation method include: under vacuum conditions into
Wheat embryo on piece after row enzyme-deactivating sprays antioxidant, pressure is adjusted after sprinkling to 0.09~0.11MPa, vacuum drying,
The fresh-keeping wheat bud tablets are obtained after packaging.
2. preparation method according to claim 1, wherein the vacuum degree of the vacuum environment is 0.04~0.06MPa.
3. preparation method according to claim 1, wherein be adjusted to the time of 0.09~0.11MPa after sprinkling to pressure
For 25~35s.
4. preparation method according to claim 1, wherein the step of enzyme-deactivating includes:
By wheat bud tablets 3~8min of steam treatment, microwave treatment is then carried out, the power of microwave treatment is 630~650W, when
Between be 3~5min.
5. preparation method according to claim 1, wherein the partial size of the wheat bud tablets >=40 mesh.
6. preparation method according to claim 1, wherein relative to every 100 parts by weight wheat bud tablets, antioxidant
Dosage is 3~6 parts by weight.
7. preparation method according to claim 6, wherein the antioxidant is the mixing of tea polyphenols, vitamin C and water
Solution, wherein tea polyphenols and ascorbic 3~5:3 of weight ratio.
8. preparation method according to claim 1, wherein dry temperature be 30~35 DEG C, pressure be 0.03~
0.05MPa, time are 2~3h, moisture content≤4wt% of the wheat bud tablets after drying.
9. preparation method according to claim 1, wherein packaging is vacuum-packed using aluminized complex film or aluminium foil bag
Or nitrogen-filled packaging.
10. fresh-keeping wheat bud tablets made from the preparation method as described in any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811025266.6A CN109007609A (en) | 2018-09-04 | 2018-09-04 | A kind of fresh-keeping wheat bud tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811025266.6A CN109007609A (en) | 2018-09-04 | 2018-09-04 | A kind of fresh-keeping wheat bud tablets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007609A true CN109007609A (en) | 2018-12-18 |
Family
ID=64623247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811025266.6A Pending CN109007609A (en) | 2018-09-04 | 2018-09-04 | A kind of fresh-keeping wheat bud tablets and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219973A (en) * | 2020-10-14 | 2021-01-15 | 内蒙古阴山优麦食品有限公司 | Preparation method of whole oat flour |
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|---|---|---|---|---|
| CN101288447A (en) * | 2008-05-19 | 2008-10-22 | 谢安国 | Preparation method of powdery full cream wheat germ powder and application thereof in food |
| CN102894079A (en) * | 2012-09-13 | 2013-01-30 | 青岛维良食品有限公司 | Preservation technology for wheat germ |
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2018
- 2018-09-04 CN CN201811025266.6A patent/CN109007609A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288447A (en) * | 2008-05-19 | 2008-10-22 | 谢安国 | Preparation method of powdery full cream wheat germ powder and application thereof in food |
| CN102894079A (en) * | 2012-09-13 | 2013-01-30 | 青岛维良食品有限公司 | Preservation technology for wheat germ |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219973A (en) * | 2020-10-14 | 2021-01-15 | 内蒙古阴山优麦食品有限公司 | Preparation method of whole oat flour |
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