CN114009675A - Wheat germ blending powder and preparation method thereof - Google Patents
Wheat germ blending powder and preparation method thereof Download PDFInfo
- Publication number
- CN114009675A CN114009675A CN202111235164.9A CN202111235164A CN114009675A CN 114009675 A CN114009675 A CN 114009675A CN 202111235164 A CN202111235164 A CN 202111235164A CN 114009675 A CN114009675 A CN 114009675A
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- CN
- China
- Prior art keywords
- wheat germ
- powder
- parts
- resistant starch
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of food processing, and provides wheat germ instant powder and a preparation method thereof in order to overcome the defect that the prior art only pursues taste sensation and ignores health requirements. The wheat germ blending powder which is high in nutritive value, uniform in color and luster, aromatic in flavor, sweet in taste, beneficial to adjusting body functions and suitable for a wide range of people is obtained by proportioning the wheat germ powder, the resistant starch, the inulin, the flavor regulator, the sweetener, the stabilizer and the emulsifier.
Description
Technical Field
The invention relates to the field of food processing, in particular to wheat germ mixing powder and a preparation method thereof.
Background
With the continuous acceleration of the pace of life, food eaten by people becomes more and more refined, so that more and more people get 'rich and noble diseases', which makes people begin to develop from 'good eating' to 'nutrient eating', so that coarse food grains and some food processing byproducts with high nutritional value are valued by people. Wheat germ is used as a byproduct of wheat processing with extremely high nutritive value, is easy to oxidize and rancidity due to high enzyme activity and oil content, and is only used for feed processing in the early stage, so that great waste is caused.
Wheat germ is a very important byproduct of wheat processing enterprises, and according to survey, the wheat germ has a worldwide yield of about 2500 million tons per year and is very high in nutritional value, and contains about 10-15% of lipids, 26-35% of proteins, 17% of sugars, 1.5-4.5% of fibers and 4% of minerals, as well as a large amount of bioactive compounds, such as tocopherol (300-740 mg/kg), phytosterol (24-50 mg/kg), carotenoid (4-38 mg/kg), thiamine (15-23 mg/kg) and riboflavin (6-10 mg/kg). The wheat germ fatty acid contains 80% of unsaturated fatty acids, and the linoleic acid, which is an essential fatty acid for human body, is extremely high. The wheat germ protein is rich in eight essential amino acids required by human body, and is close to the model value set by FAO/WTO and the composition ratio in egg and milk, so the derivative has high nutritive value. The wheat germ is rich in vitamin E, carotene, flavonoid, polyphenol, glutathione and other antioxidant substances, and has effects of resisting tumor, resisting aging and preventing diseases.
Chinese patent publication No. CN 103766769B discloses wheat germ instant powder and a preparation method thereof, which adopts the following raw materials: embedding agent compounded by wheat germ, Arabic gum and maltodextrin with the particle size less than or equal to 10 mu m, puffed rice flour, white granulated sugar and maltodextrin; the preparation method comprises the following steps: (1) placing the cleaned wheat germ in a hot air dryer, and drying until the moisture content of the wheat germ is lower than 5%; (2) crushing the dried wheat germs in a jet mill to obtain wheat germ micro powder with the particle size of less than or equal to 10 mu m; (3) compounding Arabic gum and maltodextrin at a weight ratio of 1:4-8 into an embedding agent, and adding water to dissolve the embedding agent into embedding agent solution, wherein the concentration of the embedding agent solution is controlled at 30%; (4) adding wheat germ micropowder into embedding agent solution while stirring, wherein the ratio of the wheat germ micropowder to the embedding agent is 1: 2-3; (5) carrying out secondary homogenization on the wheat germ micropowder and the embedding agent solution under the conditions of homogenization pressure of 40MPa and homogenization temperature of 40 ℃ to form a homogeneous solution; (6) spray drying the homogeneous solution under the spray drying conditions of air input of 9m/min, feeding speed of 80mL/min, air inlet temperature of 140 ℃ and air outlet temperature of 70 ℃ to obtain spray dried powder; (7) mixing spray-dried powder, puffed rice flour, white granulated sugar and maltodextrin at a weight ratio of 40-50, 20-30 and 0.01-0.03; (8) and (6) vacuumizing and packaging. The disadvantage is that the white granulated sugar content is high, which can meet the requirement of sweet taste but is not good for health.
Disclosure of Invention
The invention aims to overcome the defect that the health requirement is neglected only by pursuing taste sensation in the prior art, and provides the wheat germ instant powder which is uniform in color and luster, aromatic in flavor, sweet in taste, high in nutritional value, suitable for a wide range of people and capable of improving the organism function and the preparation method thereof.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
the wheat germ blending powder comprises the following components in parts by weight:
wherein the flavor regulator is skimmed milk powder; the sweetener is xylitol; the stabilizer comprises seleno-carrageenan and xanthan gum; the emulsifier comprises soybean lecithin and calcium stearoyl lactylate.
The wheat germs are rich in protein, unsaturated fatty acid, natural vitamin E and various antioxidant substances, and have the effects of resisting tumor and aging, promoting the development of probiotics and preventing diseases, wherein the natural vitamin E has the physiological activity which is about 30 times of that of synthetic vitamin E, can effectively inhibit the generation of free radicals, improve the liver function, enhance the physiological activity of octacosanol and achieve the effects of resisting fatigue and enhancing endurance; the resistant starch is resistant to enzymolysis, is slowly digested, is slowly absorbed and slowly enters blood, can be used as a growth substrate for intestinal probiotics, has a certain slimming effect, and can increase the food expansibility and change the texture without covering the flavor; the inulin has a polyhydroxy structure, can be combined with free water, delays the evaporation of water in food, prolongs the shelf life and quality guarantee period of the food, and replaces fat to provide smooth mouthfeel and full flavor; the skimmed milk powder has low fat content and high nutritive value, and is friendly to patients with dyspepsia, hyperlipidemia and the like; the xylitol molecules also have a plurality of hydroxyl groups, have good water solubility and low heat, are not regulated by insulin, can be completely metabolized, are friendly to diabetes patients, and can promote the synthesis of hepatic glycogen and protect the liver; the selenocarrageenan has strong oxidation resistance, can antagonize toxic heavy metals and harmful compounds to play a liver protection role, and can be cooperated with xanthan gum to improve the taste and the water retention capacity of food, and is metabolized into short-chain fatty acids in the large intestine to become an energy source of probiotics; the soybean lecithin is used as an emulsifier, can promote fat metabolism, promote development of nervous systems and resist oxidative damage, can supplement calcium stearoyl lactylate, can enhance emulsification and calcium, and meets the requirements of the old, children and people with poor constitution.
A preparation method of wheat germ blending powder comprises the following steps:
(1) removing impurities from wheat germ, mixing oversize product and resistant starch, extruding, puffing, drying, pulverizing, and sieving to obtain wheat germ and resistant starch composite material;
(2) dissolving a flavor regulator, a sweetening agent, a stabilizing agent and an emulsifying agent into a solvent, adding the wheat germ and resistant starch composite material obtained in the step (1), and uniformly dispersing to obtain a solution-state mixed material;
(3) drying, crushing and sieving the solution-state mixed material obtained in the step (2) to obtain wheat germ blending powder;
(4) and (4) sterilizing the mixed powder obtained in the step (3) and packaging to obtain the target wheat germ mixed powder.
When the wheat germ brewing powder is used for component sorting, from the perspective of nutritive value and physiological effect, the dispersion uniformity in the preparation process is considered, and resistant starch, inulin, xylitol, selenocarrageenan and xanthan gum all have more hydrophilic groups, so that the wheat germ brewing powder is uniformly dispersed in water in the brewing process, the formation of cluster structures caused by hydrophobic phenomenon can be avoided only by adjusting a small amount of emulsifier, the problem that most brewing powder is agglomerated into blocks in the brewing process is avoided on the premise of not performing redundant modification treatment on the brewing powder, and the convenience in the brewing process on the premise of flavor maintenance is improved.
Preferably, in the step (1), the extrusion and expansion process conditions are that the temperature of a cylinder I area is 10-50 ℃; the temperature of the machine barrel II area is 60-90 ℃; the temperature of a machine barrel III area is 100-140 ℃; the frequency of the main machine is 12 Hz-20 Hz, and the feeding frequency is 6 Hz-14 Hz.
Most of nutrients such as vitamin E, vitamin B, dietary fiber and the like need to be reserved in the extrusion and puffing process, meanwhile, the product quality is improved, the Maillard reaction is completed by controlling the reaction time in a proper temperature interval, the aroma, the fragrance and the color of the food are increased, and the taste and the flavor of the food are enhanced.
Preferably, in the step (1), the mixture of the oversize product and the resistant starch has a water content of 14-22%.
If the water content is too low, the Maillard reaction progresses slowly, and if the water content is too high, the extrusion puffing and drying treatment time is prolonged.
Preferably, in the step (1), the drying temperature after extrusion and expansion is 30-60 ℃, the drying time is 2-5 h, and the crushed material is sieved by a 40-90 mesh sieve.
Preferably, in the step (2), the mixed material in the solution state is obtained by ultrasonic dispersion.
Preferably, in the step (3), vacuum freeze drying is used, the drying temperature is-80 ℃ to-40 ℃, and the drying time is 12h to 48 h.
Preferably, in the step (3), the mixture is ground and sieved by a sieve of 60-140 meshes.
Due to the adoption of the technical scheme, the invention has the following beneficial effects: the sweet potato has proper sweetness, low sugar content, low heat, weak influence on insulin level, certain effects of reducing blood pressure and blood fat, resisting oxidation and cancer, and can be suitable for people affected by obesity, diabetes and the like; secondly, the multiple components and metabolites are beneficial to the growth and development of probiotics, the intestinal environment is improved, and the immunity is improved; thirdly, the effect of protecting the liver is achieved by inhibiting the generation of free radicals, inhibiting the generation of toxic fermentation products, synthesizing hepatic glycogen, antagonizing heavy metals and antagonizing harmful compounds; fourthly, the product has good texture and taste, good dispersibility and the effect of strengthening physique.
Detailed Description
The invention is further described with reference to specific embodiments.
General examples
The wheat germ blending powder comprises the following components in parts by weight:
wherein the flavor regulator is skimmed milk powder; the sweetener is xylitol; the stabilizer comprises seleno-carrageenan and xanthan gum; the emulsifier comprises soybean lecithin and calcium stearoyl lactylate.
Example 1
The wheat germ blending powder comprises the following raw materials in parts by weight: 10 parts of wheat germ powder, 3 parts of resistant starch, 9 parts of inulin, 9 parts of skim milk powder, 6 parts of xylitol, 0.3 part of seleno carrageenan, 0.1 part of xanthan gum, 0.2 part of soybean phospholipid and 0.2 part of calcium stearoyl lactylate.
The preparation method of the wheat germ blending powder comprises the following steps:
(1) firstly, primarily screening and removing impurities from wheat germs serving as a raw material, mixing 10 parts of wheat germs and 3 parts of resistant starch, adjusting the water content to 18%, extruding and puffing compound powder of the wheat germs and the resistant starch, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 50 ℃, the temperature of a machine barrel II area is 90 ℃, the temperature of a machine barrel III area is 140 ℃, the host machine frequency is 12Hz, and the feeding frequency is 6Hz, placing the obtained extruded material in an oven, adjusting the temperature to be 30 ℃, drying for 5 hours, crushing the dried material in a universal crusher, and sieving with a 40-mesh sieve to obtain undersize materials so as to obtain the wheat germ and resistant starch compound material;
(2) adding 9 parts of inulin, 9 parts of skim milk powder, 6 parts of xylitol, 0.3 part of selenocarrageenan, 0.1 part of xanthan gum, 0.2 part of soybean phospholipid and 0.2 part of calcium stearoyl lactate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic treatment until no obvious clusters or particles are settled after aging to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying for 16h at-45 ℃, crushing, and sieving with a 60-mesh sieve to obtain undersize;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 2min under the microwave power of 600W, and storing the wheat germ blending powder in a sterile self-sealing bag.
Example 2
The wheat germ blending powder comprises the following raw materials in parts by weight: 15 parts of wheat germ powder, 5 parts of resistant starch, 15 parts of inulin, 3 parts of skim milk powder, 15 parts of xylitol, 0.8 part of seleno carrageenan, 1.2 parts of xanthan gum, 0.5 part of soybean phospholipid and 0.5 part of calcium stearoyl lactylate.
The preparation method of the wheat germ blending powder comprises the following steps:
(1) firstly, primarily screening raw material wheat germ to remove impurities, mixing 15 parts of wheat germ and 5 parts of resistant starch, adjusting the water content of the mixed powder to 22%, extruding and puffing compound powder of the wheat germ and the resistant starch, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 30 ℃, the temperature of a machine barrel II area is 80 ℃, the temperature of a machine barrel III area is 120 ℃, the host machine frequency is 14Hz, and the feeding frequency is 11Hz, putting the obtained extruded material into an oven, adjusting the temperature to 45 ℃, drying for 4 hours, crushing the dried material in a universal crusher, and sieving with a 70-mesh sieve to obtain undersize material, thereby obtaining the wheat germ and resistant starch compound material;
(2) adding 15 parts of inulin, 3 parts of skim milk powder, 15 parts of xylitol, 0.8 part of selenocarrageenan, 1.2 parts of xanthan gum, 0.5 part of soybean phospholipid and 0.5 part of calcium stearoyl lactylate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic treatment until no obvious clusters or particles are settled after aging to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying at-50 ℃ for 18h, then crushing, and sieving with a 60-mesh sieve to obtain undersize materials;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 3min under the microwave power of 500W, and storing the wheat germ blending powder in a sterile self-sealing bag.
Example 3
The wheat germ blending powder comprises the following raw materials in parts by weight: 10 parts of wheat germ powder, 1 part of resistant starch, 5 parts of inulin, 15 parts of skim milk powder, 10 parts of xylitol, 0.4 part of seleno carrageenan, 0.6 part of xanthan gum, 0.8 part of soybean phospholipid and 1.2 parts of calcium stearoyl lactylate.
The preparation method of the wheat germ blending powder comprises the following steps:
(1) firstly, primarily screening wheat germs serving as a raw material to remove impurities, mixing 10 parts of wheat germs and 1 part of resistant starch, adjusting the water content of the mixed powder to 14%, extruding and puffing the wheat germs and the resistant starch compound powder, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 10 ℃, the temperature of a machine barrel II area is 60 ℃, the temperature of a machine barrel III area is 100 ℃, the host machine frequency is 20Hz, and the feeding frequency is 14Hz, placing the obtained extruded material in a drying oven, adjusting the temperature to 60 ℃, drying for 2 hours, crushing the dried material in a universal crusher, and sieving with a 90-mesh sieve to obtain a undersize product, thereby obtaining the wheat germs and resistant starch compound material;
(2) adding 5 parts of inulin, 15 parts of skim milk powder, 10 parts of xylitol, 0.4 part of selenocarrageenan, 0.6 part of xanthan gum, 0.8 part of soybean phospholipid and 1.2 parts of calcium stearoyl lactylate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic treatment until no obvious clusters or particles are settled after aging to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying for 20h at the temperature of minus 55 ℃, then crushing, and sieving with a 140-mesh sieve to obtain undersize materials;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 2.5min under the microwave power of 700W, and storing the wheat germ mixing powder in a sterile self-sealing bag.
Comparative example 1
Comparative example 1 compared with example 1, the conditions of the extrusion process of comparative example 1 are 50 ℃ in the first zone of the machine cylinder, 100 ℃ in the second zone of the machine cylinder, 160 ℃ in the third zone of the machine cylinder, 12Hz in the main machine, and 6Hz in the feeding frequency
The wheat germ blending powder comprises the following raw materials in parts by weight: 10 parts of wheat germ powder, 3 parts of resistant starch, 9 parts of inulin, 9 parts of skim milk powder, 6 parts of xylitol, 0.3 part of seleno carrageenan, 0.1 part of xanthan gum, 0.2 part of soybean phospholipid and 0.2 part of calcium stearoyl lactylate.
The preparation method of the wheat germ blending powder comprises the following steps:
(1) firstly, primarily screening and removing impurities from wheat germs serving as a raw material, mixing 10 parts of wheat germs and 3 parts of resistant starch, adjusting the water content to 18%, extruding and puffing compound powder of the wheat germs and the resistant starch, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 50 ℃, the temperature of a machine barrel II area is 100 ℃, the temperature of a machine barrel III area is 160 ℃, the host machine frequency is 12Hz, and the feeding frequency is 6Hz, placing the obtained extruded material in an oven, adjusting the temperature to be 30 ℃, drying for 5 hours, crushing the dried material in a universal crusher, and sieving with a 40-mesh sieve to obtain undersize materials so as to obtain the wheat germ and resistant starch compound material;
(2) adding 9 parts of inulin, 9 parts of skim milk powder, 6 parts of xylitol, 0.3 part of selenocarrageenan, 0.1 part of xanthan gum, 0.2 part of soybean phospholipid and 0.2 part of calcium stearoyl lactate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic treatment until no obvious clusters or particles are settled after aging to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying for 16h at-45 ℃, crushing, and sieving with a 60-mesh sieve to obtain undersize;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 2min under the microwave power of 600W, and storing the wheat germ blending powder in a sterile self-sealing bag.
Comparative example 2
Comparative example 2 compared to example 1, the mixture of oversize material and resistant starch of comparative example 2 had a water content of 8%
The preparation method of the wheat germ blending powder comprises the following steps:
(1) firstly, primarily screening and removing impurities from wheat germs serving as a raw material, mixing 10 parts of wheat germs and 3 parts of resistant starch, adjusting the water content to 8%, extruding and puffing compound powder of the wheat germs and the resistant starch, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 50 ℃, the temperature of a machine barrel II area is 90 ℃, the temperature of a machine barrel III area is 140 ℃, the host machine frequency is 12Hz, and the feeding frequency is 6Hz, placing the obtained extruded material in an oven, adjusting the temperature to be 30 ℃, drying for 5 hours, crushing the dried material in a universal crusher, and sieving with a 40-mesh sieve to obtain undersize materials so as to obtain the wheat germ and resistant starch compound material;
(2) adding 9 parts of inulin, 9 parts of skim milk powder, 6 parts of xylitol, 0.3 part of selenocarrageenan, 0.1 part of xanthan gum, 0.2 part of soybean phospholipid and 0.2 part of calcium stearoyl lactate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic treatment until no obvious clusters or particles are settled after aging to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying for 16h at-45 ℃, crushing, and sieving with a 60-mesh sieve to obtain undersize;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 2min under the microwave power of 600W, and storing the wheat germ blending powder in a sterile self-sealing bag.
Comparative example 3
Comparative example 3 compared with example 1, the preparation method of the sweetener of comparative example 3 using aspartame and the stabilizer using locust bean gum and agar wheat germ mixed powder comprises the following steps:
(1) firstly, primarily screening and removing impurities from wheat germs serving as a raw material, mixing 10 parts of wheat germs and 3 parts of resistant starch, adjusting the water content to 18%, extruding and puffing compound powder of the wheat germs and the resistant starch, wherein the extrusion and puffing process conditions are that the temperature of a machine barrel I area is 50 ℃, the temperature of a machine barrel II area is 90 ℃, the temperature of a machine barrel III area is 140 ℃, the host machine frequency is 12Hz, and the feeding frequency is 6Hz, placing the obtained extruded material in an oven, adjusting the temperature to be 30 ℃, drying for 5 hours, crushing the dried material in a universal crusher, and sieving with a 40-mesh sieve to obtain undersize materials so as to obtain the wheat germ and resistant starch compound material;
(2) adding 9 parts of inulin, 9 parts of skim milk powder, 6 parts of aspartame, 0.3 part of locust bean gum, 0.1 part of agar, 0.2 part of soybean lecithin and 0.2 part of calcium stearoyl lactylate into the wheat germ and resistant starch composite material obtained in the step (1), uniformly mixing, adding water for dispersing, and performing ultrasonic dispersion to obtain a solution-state mixed material;
(3) putting the solution-state mixed material obtained in the step (2) into a vacuum freeze dryer, carrying out vacuum freeze drying for 16h at-45 ℃, crushing, and sieving with a 60-mesh sieve to obtain undersize;
(4) and (4) sterilizing the undersize product obtained in the step (3) for 2min under the microwave power of 600W, and storing the wheat germ blending powder in a sterile self-sealing bag.
Ten equal parts of the wheat germ blending powder of the examples 1 to 3 and the comparative examples 1 to 3 are respectively taken and put into an opaque water cup, water is added for stirring for 3min, the dissolving state of each group of wheat germ blending powder is recorded, 15 food professional teachers and 15 food enterprise employees form a sensory evaluation group, each person carries out sensory evaluation and scoring on the wheat germ blending powder of one cup of the examples and one cup of the comparative examples under the condition of not informing the components and the preparation method of the wheat germ blending powder in the cup, the color, the smell and the taste of the pure wheat germ powder are taken as the basis, the dissolving state and the average sensory evaluation result of the examples 1 to 3 and the comparative examples 1 to 3 are scored according to the browning degree, the smell and the taste in percentage, and the results are shown in the following table.
| In the dissolved state | Browning | Smell(s) | Taste of the product | |
| Example 1 | Pasty, non-cluster solid | 86 | 92 | 94 |
| Example 2 | Pasty, non-cluster solid | 81 | 88 | 91 |
| Example 3 | Pasty, non-cluster solid | 78 | 88 | 90 |
| Comparative example 1 | Pasty, non-cluster solid | 90 | 76 | 70 |
| Comparative example 2 | Pasty, non-cluster solid | 62 | 75 | 66 |
| Comparative example 3 | Has a plurality of clusters difficult to disperse | 81 | 84 | 56 |
According to sensory evaluation groups, sensory evaluation results of the wheat germ blend powders of the examples 1-3 and the comparative examples 1-3 show that the wheat germ blend powders of the examples 1-3 are easy to disperse, uniform in color and luster, strong in fragrance, moderate in viscosity, light in sweetness and good in color, fragrance and taste evaluation; according to the collected evaluation results, for the wheat germ blending powder of the comparative example 1, the participants show that the wheat germ blending powder has strong fragrance but slightly burnt smell, moderate viscosity in the mouth and soft taste; for the wheat germ blending powder of the comparative example 2, the reference personnel show that the color difference of browning after extrusion and expansion is not obvious, so that the control of the water content is directly related to the Maillard reaction, the smell and the taste of the comparative example 2 are obviously inferior to those of the example 1, and the control of the water content is an important link; compared with the sweetener and the stabilizer in example 1, the sweetener and the stabilizer used in comparative example 3 have obviously insufficient water solubility, are not favorable for uniform mixing in step (2), and are easy to form clusters due to strong hydrophobicity in the brewing process, namely, the sweetener and the stabilizer are wetted into a spherical solid shape on the periphery but water cannot enter the inside, so that the taste is influenced and the experience is poor.
Claims (8)
1. The wheat germ blending powder is characterized by comprising the following components in parts by weight:
10-15 parts of wheat germ powder
1-5 parts of resistant starch
3-15 parts of inulin
3-15 parts of flavor regulator
3-15 parts of sweetening agent
0.4-2 parts of stabilizer
0.4-2 parts of emulsifier
Wherein the flavor regulator is skimmed milk powder; the sweetener is xylitol; the stabilizer comprises seleno-carrageenan and xanthan gum; the emulsifier comprises soybean lecithin and calcium stearoyl lactylate.
2. The method for preparing wheat germ blend flour as claimed in claim 1, comprising the steps of:
(1) removing impurities from wheat germ, mixing oversize product and resistant starch, extruding, puffing, drying, pulverizing, and sieving to obtain wheat germ and resistant starch composite material;
(2) dissolving a flavor regulator, a sweetening agent, a stabilizing agent and an emulsifying agent into a solvent, adding the wheat germ and resistant starch composite material obtained in the step (1), and uniformly dispersing to obtain a solution-state mixed material;
(3) drying, crushing and sieving the solution-state mixed material obtained in the step (2) to obtain wheat germ blending powder;
(4) and (4) sterilizing the mixed powder obtained in the step (3) and packaging to obtain the target wheat germ mixed powder.
3. The method for preparing wheat germ blend powder as claimed in claim 2, wherein in the step (1), the extrusion puffing process conditions are that the temperature of a cylinder I area is 10-50 ℃; the temperature of the machine barrel II area is 60-90 ℃; the temperature of a machine barrel III area is 100-140 ℃; the frequency of the main machine is 12 Hz-20 Hz, and the feeding frequency is 6 Hz-14 Hz.
4. The method for preparing wheat germ blending powder as claimed in claim 2 or 3, wherein in the step (1), the moisture content of the mixture of oversize material and resistant starch is 14% -22%.
5. The method for preparing wheat germ blend powder according to claim 4, wherein in the step (1), the drying temperature after extrusion and puffing is 30-60 ℃, the drying time is 2-5 h, and the wheat germ blend powder is crushed and sieved by a 40-90 mesh sieve.
6. The method for preparing wheat germ blending powder as claimed in claim 2, wherein in the step (2), the mixed material in the solution state is obtained by ultrasonic dispersion.
7. The method for preparing wheat germ blend powder according to claim 2, wherein in the step (3), vacuum freeze drying is adopted, the drying temperature is-80 ℃ to-40 ℃, and the drying time is 12h to 48 h.
8. The method for preparing wheat germ blending powder as claimed in claim 2 or 7, wherein in the step (3), the wheat germ is crushed and then sieved by a sieve of 60-140 meshes.
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2021
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| CN104351641A (en) * | 2014-11-12 | 2015-02-18 | 山东农业大学 | Colored-granule waxy wheat mixing powder and preparation method thereof |
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