CN113180190A - Preparation method of sprouted grain flour - Google Patents
Preparation method of sprouted grain flour Download PDFInfo
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- CN113180190A CN113180190A CN202110535934.5A CN202110535934A CN113180190A CN 113180190 A CN113180190 A CN 113180190A CN 202110535934 A CN202110535934 A CN 202110535934A CN 113180190 A CN113180190 A CN 113180190A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 88
- 235000013312 flour Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 107
- 238000000227 grinding Methods 0.000 claims abstract description 29
- 238000002791 soaking Methods 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 230000035784 germination Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 19
- 238000007664 blowing Methods 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- PRPINYUDVPFIRX-UHFFFAOYSA-N 1-naphthaleneacetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CC=CC2=C1 PRPINYUDVPFIRX-UHFFFAOYSA-N 0.000 claims description 6
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 6
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 6
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001424 calcium ion Inorganic materials 0.000 claims description 6
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229910001414 potassium ion Inorganic materials 0.000 claims description 6
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910001415 sodium ion Inorganic materials 0.000 claims description 6
- 235000011006 sodium potassium tartrate Nutrition 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 5
- 229940074439 potassium sodium tartrate Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000075850 Avena orientalis Species 0.000 description 44
- 235000007319 Avena orientalis Nutrition 0.000 description 44
- 241000209140 Triticum Species 0.000 description 27
- 235000021307 Triticum Nutrition 0.000 description 27
- 235000021329 brown rice Nutrition 0.000 description 26
- 244000077995 Coix lacryma jobi Species 0.000 description 24
- 239000000463 material Substances 0.000 description 6
- 230000010355 oscillation Effects 0.000 description 5
- 239000001476 sodium potassium tartrate Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000002792 antioxidant assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000005406 washing Methods 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
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of sprouted grain flour, and relates to the technical field of grain food processing. The invention comprises the following steps: step S01: a germination stage, in which the grain is germinated to obtain a germinated grain raw material; step S02: grinding into powder, grinding the sprouted grain raw material into powder to obtain the sprouted grain flour. The invention accelerates the germination of high-quality grains by the modes of screening, cleaning, pre-soaking, pre-germinating, re-soaking, re-germinating and the like so as to improve the germination rate and the consistent degree of the germination of the grains, the germinated grains are made into flour, the flour is convenient to process and eat, the germinated grains are rich in antioxidant components, vitamins and other trace elements, the nutritional value is improved, the immunity of a human body is improved, and the health care function is realized.
Description
Technical Field
The invention belongs to the technical field of grain food processing, and particularly relates to a preparation method of sprouted grain flour.
Background
Flour is a common food processing raw material, and the raw material of the flour gradually changes from original rice and wheat to other coarse cereal grains such as oat and coix seed and the like along with the improvement of living standard of people. After the coarse cereal flour is prepared into staple foods such as steamed bread, bread and the like, the coarse cereal flour can be used as a meal replacement to effectively reduce the content of ingested carbohydrate and improve the intake of dietary fibers.
However, flour directly made of seeds, whether refined grains or coarse cereals, is limited by the content of nutrient substances of raw materials, has hidden danger due to the addition of trace elements through chemical reagents, and influences the food safety concern of the masses to products. When the seeds germinate, substances such as carbohydrate and the like stored in the seeds react through metabolism to generate various nutrient substances suitable for growth, so that the problem of insufficient nutrient components of the cereal flour is solved.
Disclosure of Invention
The invention aims to provide a preparation method of sprouted grain flour, which solves the existing problems.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a preparation method of sprouted grain flour, which comprises the following steps:
step S01: a germination stage, in which the grain is germinated to obtain a germinated grain raw material;
step S02: grinding into powder, grinding the sprouted grain raw material into powder to obtain the sprouted grain flour.
Preferably, the step S01 further includes the steps of:
step S11: screening grains, namely throwing the grains down, blowing air on the side surface of the grains to be made into powder, repeating the blowing for 3-5 times, blowing out the grains damaged by worms and the shrunken grains, and separating to obtain a grain raw material;
step S12: pre-cleaning the grain raw materials, putting the grain raw materials on a screen mesh, completely immersing the grain raw materials in a sodium bicarbonate solution, cleaning for 12-15min by using ultrasonic waves, taking out the screen mesh and the grain raw materials on the screen mesh, replacing purified water, repeatedly cleaning for 3-4 times, and draining to obtain clean grain raw materials;
step S13: pre-soaking, namely placing clean grain raw materials into a soaking solution to soak for 5-8h, and keeping the temperature at 24-26 ℃ to obtain soaked grain raw materials;
step S14: pre-germinating, draining the soaked cereal raw materials, uniformly spreading on a screen, then placing in a germinating chamber for germinating, keeping the temperature in the germinating chamber at 25-27 deg.C, germinating for 12-14h, and spraying water to the cereal raw materials on the surface of the screen every 30 min;
step S15: soaking again, and placing the pre-germinated grain raw material in 37-40 deg.C warm water for killing embryo for 20-25 min;
step S16: and (3) sprouting again, spreading the soaked grain raw materials on a screen, then placing the screen in a sprouting room for sprouting at the temperature of 25-27 ℃ for 24-28h, cleaning, and draining to obtain the sprouting grain raw materials.
Preferably, the soaking solution in the step S13 is a mixed solution containing 0.6-1.1% of solute, the solvent of the mixed solution is water, and the solute comprises 9-12 parts of chitosan, 15-20 parts of sodium potassium tartrate, 17-22 parts of calcium chloride and 1-3 parts of naphthylacetic acid by mass.
Preferably, in the step 14, the water sprayed in the pre-germination stage contains 50-60mg/L of chloride ions, 20-30mg/L of sodium ions, 10-15mg/L of potassium ions, 25-30mg/L of calcium ions, 5-10mg/L of magnesium ions and 10-15mg/L of zinc ions.
Preferably, the oscillation frequency of the ultrasonic wave is 2500 MHz.
Preferably, the step S02 includes the steps of:
step S21: and (3) drying: drying the water content of the sprouted grain raw material to 13-15%;
step S22: milling: grinding and sieving the dried sprouted grain raw material, grinding and sieving the sieved large particles for the second time, mixing the sprouted grain powder obtained by grinding for the second time, and stirring to obtain the sprouted grain flour.
Preferably, the size of the screened aperture in the step S22 is 150-200 meshes.
The invention has the following beneficial effects:
the invention accelerates the germination of high-quality grains by the modes of screening, cleaning, pre-soaking, pre-germinating, re-soaking, re-germinating and the like so as to improve the germination rate and the consistent degree of the germination of the grains, the germinated grains are made into flour, the flour is convenient to process and eat, the germinated grains are rich in antioxidant components, vitamins and other trace elements, the nutritional value is improved, the immunity of a human body is improved, and the health care function is realized.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention relates to a preparation method of germinated brown rice flour, which comprises the following steps:
step S01: a germination stage, in which the brown rice is germinated to obtain a germinated brown rice raw material;
step S02: grinding the germinated brown rice raw material into powder to obtain the germinated brown rice flour.
Wherein, step S01 further includes the following steps:
step S11: screening brown rice, throwing the brown rice to fall, blowing air on the side surface of the brown rice to be milled, repeating for 3 times, blowing out grains damaged by worms and flat grains, and separating to obtain a brown rice raw material;
step S12: pre-cleaning brown rice raw materials, putting the brown rice raw materials on a screen, completely immersing the brown rice raw materials in a sodium bicarbonate solution, cleaning for 12min by using ultrasonic waves, taking out the screen and the brown rice raw materials on the screen, replacing purified water, repeatedly cleaning for 3 times, and draining to obtain clean brown rice raw materials;
step S13: pre-soaking, namely placing the clean brown rice raw material into a soaking solution to soak for 5-8h, and keeping the temperature at 24 ℃ to obtain the soaked brown rice raw material;
step S14: pre-germinating, draining the soaked brown rice raw material, uniformly spreading on a screen, then putting in a germinating chamber for germinating, keeping the temperature in the germinating chamber at 25 ℃, germinating for 12h, and spraying water to the brown rice raw material on the surface of the screen every 30 min;
step S15: soaking again, and placing the pre-germinated brown rice raw material in warm water at 37 deg.C for killing embryo for 20 min;
step S16: and (3) sprouting again, spreading the soaked brown rice raw material on a screen, then placing the brown rice raw material in a sprouting room for sprouting at the temperature of 25 ℃ for 24 hours, washing and draining to obtain the germinated brown rice raw material.
The soaking solution in the step S13 is a mixed solution containing 0.8% of solute, the solvent of the mixed solution is water, and the solute comprises, by mass, 9 parts of chitosan, 16 parts of potassium sodium tartrate, 18 parts of calcium chloride and 1 part of naphthylacetic acid.
Wherein, in the step 14, the water sprayed in the pre-germination stage contains 50-60mg/L of chloride ions, 20mg/L of sodium ions, 10mg/L of potassium ions, 26mg/L of calcium ions, 6mg/L of magnesium ions and 12mg/L of zinc ions.
Wherein the oscillation frequency of the ultrasonic wave is 2500 MHz.
Wherein, step S02 includes the following steps:
step S21: and (3) drying: drying the water content of the germinated brown rice raw material to 13%;
step S22: milling: grinding and sieving the dried germinated brown rice raw material, grinding and sieving the sieved large particles for the second time, mixing the germinated brown rice powder obtained by grinding for the second time, and stirring to obtain the germinated brown rice flour.
Wherein, the size of the aperture sieved in the step S22 is 150 meshes.
Example two:
the invention relates to a preparation method of germinated coix seed flour, which comprises the following steps:
step S01: in the germination stage, the coix seeds are germinated to obtain a germinated coix seed raw material;
step S02: grinding to prepare powder, namely grinding the germinated coix seed raw material to prepare the powder to obtain the germinated coix seed flour.
Wherein, step S01 further includes the following steps:
step S11: screening the coix seeds, namely throwing the coix seeds off, blowing air on the side surfaces of the coix seeds to be prepared into powder, repeating the steps for 4 times, blowing out grains damaged by worms and shrunken grains, and separating to obtain a coix seed raw material;
step S12: pre-cleaning the coix seed raw material, putting the coix seed raw material on a screen, completely immersing the coix seed raw material in a sodium bicarbonate solution, cleaning for 15min by using ultrasonic waves, fishing out the screen and the coix seed raw material on the screen, changing purified water, repeatedly cleaning for 4 times, and draining to obtain a clean coix seed raw material;
step S13: pre-soaking, namely, soaking the clean coix seed raw material in a soaking solution for 5-8h, and keeping the temperature at 26 ℃ to obtain the soaked coix seed raw material;
step S14: pre-germinating, draining the soaked Coicis semen material, uniformly spreading on a screen, and germinating in a germinating chamber at 27 deg.C for 14 hr, wherein water is sprayed on Coicis semen material on the screen surface every 30 min;
step S15: soaking again, and placing the pre-germinated Coicis semen material in 39 deg.C warm water for killing embryo for 25 min;
step S16: and (3) sprouting again, spreading the soaked coix seed raw material on a screen, then placing the coix seed raw material in a sprouting room for sprouting at the temperature of 27 ℃ for 28h, cleaning, and draining to obtain the germinated coix seed raw material.
The soaking solution in the step S13 is a mixed solution containing 1.1% of solute, the solvent of the mixed solution is water, and the solute comprises 12 parts of chitosan, 20 parts of sodium potassium tartrate, 21 parts of calcium chloride and 3 parts of naphthylacetic acid by mass.
Wherein, in the step 14, the water sprayed in the pre-germination stage contains 60mg/L of chloride ions, 30mg/L of sodium ions, 15mg/L of potassium ions, 28mg/L of calcium ions, 8mg/L of magnesium ions and 14mg/L of zinc ions.
Wherein the oscillation frequency of the ultrasonic wave is 2500 MHz.
Wherein, step S02 includes the following steps:
step S21: and (3) drying: drying the water content of the germinated coix seed raw material to 15%;
step S22: milling: grinding and sieving the dried germinated coix seed raw material, grinding and sieving the sieved large particles for the second time, mixing the germinated coix seed powder obtained by grinding for the second time, and stirring to obtain the germinated coix seed flour.
Wherein, the size of the screened hole in the step S22 is 170 meshes.
Example three:
the invention relates to a preparation method of germinated wheat flour, which comprises the following steps:
step S01: in the germination stage, wheat is germinated to obtain a germinated wheat raw material;
step S02: grinding the germinated wheat raw material into powder to obtain the germinated wheat flour.
Wherein, step S01 further includes the following steps:
step S11: screening wheat, throwing the wheat down, blowing air on the side surface of the wheat to be milled, repeating for 3 times, blowing out grains damaged by worms and shrunken grains, and separating to obtain a wheat raw material;
step S12: pre-cleaning a wheat raw material, putting the wheat raw material on a screen mesh, completely immersing the wheat raw material in a sodium bicarbonate solution, cleaning for 13min by using ultrasonic waves, taking out the screen mesh and the wheat raw material on the screen mesh, replacing purified water, repeatedly cleaning for 3 times, and draining to obtain a clean wheat raw material;
step S13: pre-soaking, namely, placing the clean wheat raw material into a soaking solution to be soaked for 8 hours, and keeping the temperature at 26 ℃ to obtain the soaked wheat raw material;
step S14: pre-germinating, draining the soaked wheat raw material, uniformly spreading on a screen, then placing in a germinating chamber for germinating, keeping the temperature in the germinating chamber at 26 deg.C for 13.5h, and spraying water to the wheat raw material on the surface of the screen every 30 min;
step S15: soaking, and placing the pre-germinated wheat raw material in 38.5 deg.C warm water for killing embryo for 24 min;
step S16: and (3) sprouting again, spreading the soaked wheat raw materials on a screen, then placing the wheat raw materials in a sprouting room for sprouting at the temperature of 26 ℃ for 27 hours, cleaning, and draining to obtain the germinated wheat raw materials.
The soaking solution in the step S13 is a mixed solution containing 1.1% of solute, the solvent of the mixed solution is water, and the solute comprises 12 parts of chitosan, 19 parts of sodium potassium tartrate, 20 parts of calcium chloride and 3 parts of naphthylacetic acid by mass.
In step 14, the water sprayed in the pre-germination stage contains 60mg/L of chloride ions, 25mg/L of sodium ions, 15mg/L of potassium ions, 28mg/L of calcium ions, 8mg/L of magnesium ions and 13.5mg/L of zinc ions.
Wherein the oscillation frequency of the ultrasonic wave is 2500 MHz.
Wherein, step S02 includes the following steps:
step S21: and (3) drying: drying the water content of the germinated wheat raw material to 14%;
step S22: milling: grinding and sieving the dried germinated wheat raw material, grinding and sieving the sieved large particles for the second time, mixing the germinated wheat flour obtained by grinding for the second time, and stirring to obtain the germinated wheat flour.
Wherein, the size of the aperture sieved in the step S22 is 150-200 meshes.
Example four:
the invention relates to a preparation method of germinated oat flour, which comprises the following steps:
step S01: in the sprouting stage, the oats are germinated to obtain a germinated oat raw material;
step S02: grinding the germinated oat raw material into powder to obtain the germinated oat flour.
Wherein, step S01 further includes the following steps:
step S11: screening oat, throwing the oat, blowing air on the side surface of the oat to be milled, repeating for 5 times, blowing out the grains damaged by worms and the flat grains, and separating to obtain an oat raw material;
step S12: pre-cleaning oat raw materials, putting the oat raw materials on a screen mesh, completely immersing the oat raw materials in a sodium bicarbonate solution, cleaning for 15min by using ultrasonic waves, taking out the screen mesh and the oat raw materials on the screen mesh, replacing purified water, repeatedly cleaning for 4 times, and draining to obtain clean oat raw materials;
step S13: pre-soaking, namely placing a clean oat raw material into a soaking solution to soak for 8 hours, and keeping the temperature at 26 ℃ to obtain a soaked oat raw material;
step S14: pre-germinating, draining the soaked oat raw material, uniformly spreading on a screen, then putting in a germinating chamber for germinating, keeping the temperature in the germinating chamber at 27 ℃, germinating for 14h, and spraying water to the oat raw material on the surface of the screen every 30 min;
step S15: soaking again, and placing the pre-germinated oat raw material in warm water of 40 deg.C for killing embryo for 25 min;
step S16: and (3) sprouting again, spreading the soaked oat raw material on a screen, then placing the oat raw material in a sprouting room for sprouting at the temperature of 27 ℃ for 28h, cleaning, and draining to obtain the germinated oat raw material.
The soaking solution in the step S13 is a mixed solution containing 1.1% of solute, the solvent of the mixed solution is water, and the solute comprises 12 parts of chitosan, 20 parts of sodium potassium tartrate, 22 parts of calcium chloride and 3 parts of naphthylacetic acid by mass.
Wherein, in the step 14, the water sprayed in the pre-germination stage contains 60mg/L of chloride ions, 30mg/L of sodium ions, 15mg/L of potassium ions, 30mg/L of calcium ions, 10mg/L of magnesium ions and 15mg/L of zinc ions.
Wherein the oscillation frequency of the ultrasonic wave is 2500 MHz.
Wherein, step S02 includes the following steps:
step S21: and (3) drying: drying the water content of the germinated oat material to 15%;
step S22: milling: grinding and sieving the dried germinated oat raw material, grinding and sieving the sieved large particles for the second time, mixing the germinated oat powder obtained by grinding for the second time, and stirring to obtain the germinated oat flour.
Wherein, the size of the screened hole in the step S22 is 200 meshes.
Example five:
taking the germinated oat flour in the fourth embodiment as an example, an antioxidant experiment is carried out; and purchasing the same batch of oats with the same specification on the market as an experimental object, taking half of the oats, processing according to the process in the fourth embodiment to prepare oat germinated flour, taking the other half of the oats directly prepared into the oat flour as a reference, and measuring the antioxidant effect of the two groups of lard oil.
Respectively taking 3 groups of oat flour and 50g of oat germinated flour with the same mass, respectively adding the 3 groups of oat flour and 50g of oat germinated flour into 200ml of lard with the same mass, uniformly stirring and mixing, placing the mixture in a constant temperature box at 60 +/-0.5 ℃, stirring the mixture once every 12h, exchanging the positions of beakers of the oat flour and the oat germinated flour, sampling the peroxide value of a detector every 5 days, measuring the peroxide value for 25 days, taking the average values of three groups, taking the oat germinated flour as an experimental group and the oat flour as a control group, and measuring the peroxide value according to GB/T5009.37-2003, wherein the results are shown in the following table:
TABLE 1 antioxidant assay of germinated oats on lard (POV, meg/kg)
| Group of | 5 days | 10 days | 15 days | 20 days | 25 days |
| Experimental group | 1.32 | 1.53 | 1.96 | 2.34 | 3.91 |
| Control group | 2.71 | 4.96 | 10.26 | 22.31 | 31.22 |
The results show that compared with the control group, the germinated oat flour of the experimental group has very strong inoxidizability, and shows that the germinated oat flour has higher content of antioxidant components, can improve the antioxidant capacity of human bodies, and has a certain health care effect.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. A method for preparing sprouted grain flour, which is characterized by comprising the following steps: the method comprises the following steps:
step S01: a germination stage, in which the grain is germinated to obtain a germinated grain raw material;
step S02: grinding into powder, grinding the sprouted grain raw material into powder to obtain the sprouted grain flour.
2. The method of claim 1, wherein the step S01 further comprises the steps of:
step S11: screening grains, namely throwing the grains down, blowing air on the side surface of the grains to be made into powder, repeating the blowing for 3-5 times, blowing out the grains damaged by worms and the shrunken grains, and separating to obtain a grain raw material;
step S12: pre-cleaning the grain raw materials, putting the grain raw materials on a screen mesh, completely immersing the grain raw materials in a sodium bicarbonate solution, cleaning for 12-15min by using ultrasonic waves, taking out the screen mesh and the grain raw materials on the screen mesh, replacing purified water, repeatedly cleaning for 3-4 times, and draining to obtain clean grain raw materials;
step S13: pre-soaking, namely placing clean grain raw materials into a soaking solution to soak for 5-8h, and keeping the temperature at 24-26 ℃ to obtain soaked grain raw materials;
step S14: pre-germinating, draining the soaked cereal raw materials, uniformly spreading on a screen, then placing in a germinating chamber for germinating, keeping the temperature in the germinating chamber at 25-27 deg.C, germinating for 12-14h, and spraying water to the cereal raw materials on the surface of the screen every 30 min;
step S15: soaking again, and placing the pre-germinated grain raw material in 37-40 deg.C warm water for killing embryo for 20-25 min;
step S16: and (3) sprouting again, spreading the soaked grain raw materials on a screen, then placing the screen in a sprouting room for sprouting at the temperature of 25-27 ℃ for 24-28h, cleaning, and draining to obtain the sprouting grain raw materials.
3. The method for preparing a sprouted grain flour as claimed in claim 1, wherein the step S02 comprises the steps of:
step S21: and (3) drying: drying the water content of the sprouted grain raw material to 13-15%;
step S22: milling: grinding and sieving the dried sprouted grain raw material, grinding and sieving the sieved large particles for the second time, mixing the sprouted grain powder obtained by grinding for the second time, and stirring to obtain the sprouted grain flour.
4. The method of claim 2, wherein the soaking solution in the step S13 is a mixed solution containing 0.6-1.1% of solute, the solvent of the mixed solution is water, and the solute comprises 9-12 parts by mass of chitosan, 15-20 parts by mass of potassium sodium tartrate, 17-22 parts by mass of calcium chloride, and 1-3 parts by mass of naphthylacetic acid.
5. The method of claim 4, wherein the water sprayed in the pre-germination stage contains 50-60mg/L of chloride ions, 20-30mg/L of sodium ions, 10-15mg/L of potassium ions, 25-30mg/L of calcium ions, 5-10mg/L of magnesium ions, and 10-15mg/L of zinc ions in step 14.
6. The method for producing a sprouted grain flour as recited in claim 3, wherein the size of the holes sieved in step S22 is 150-200 mesh.
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| CN110916077A (en) * | 2019-12-02 | 2020-03-27 | 浙江省农业科学院 | Preparation method of whole-grain germinated brown rice powder |
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