CN102871131A - Manufacturing method of wheat germ paste suitable for industrial production - Google Patents
Manufacturing method of wheat germ paste suitable for industrial production Download PDFInfo
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- CN102871131A CN102871131A CN201210416482XA CN201210416482A CN102871131A CN 102871131 A CN102871131 A CN 102871131A CN 201210416482X A CN201210416482X A CN 201210416482XA CN 201210416482 A CN201210416482 A CN 201210416482A CN 102871131 A CN102871131 A CN 102871131A
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- wheat embryo
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- 241000209140 Triticum Species 0.000 title claims abstract description 69
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000009776 industrial production Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 49
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 240000007049 Juglans regia Species 0.000 claims abstract description 5
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 240000004922 Vigna radiata Species 0.000 claims abstract description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 0.000 claims abstract description 5
- 235000020234 walnut Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 210000001161 mammalian embryo Anatomy 0.000 claims description 42
- 238000001125 extrusion Methods 0.000 claims description 19
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 230000037396 body weight Effects 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 4
- 241000207961 Sesamum Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000010497 wheat germ oil Substances 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229940085805 fiberall Drugs 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to a manufacturing method of wheat germ paste suitable for industrial production. The manufacturing method is characterized by comprising the following processing steps of: a, smashing: rice (wheat) and accessories (peanut kernel, sesame, walnut seeds or mung beans) are smashed and moisture is balanced; b, pre-mixing: wheat germ, rice powder (wheat powder) and accessories powder are mixed to prepare pre-mixing powder; c, extruding and swelling: the pre-mixing powder is extruded, swelled and prilled; d, swelling after being dried and drying: moisture is adjusted to be 4-8 percent; e, smashing: a mesh number is controlled to be 40-80 meshes; f, mixing; and g, scaling and packing. Compared with the prior art, the product has the advantages of being rich in nutrition and easy to swell, has good dispersity and excellent taste and flavor.
Description
Technical field
The present invention relates to the processing method of wheat embryo, a kind of preparation method that is applicable to the suitability for industrialized production wheat germ paste specifically, characteristics are that wheat germ paste is made and passed through extrusion pressing puffing process.
Background technology
Wheat embryo is as the byproduct of wheat flour processing factory, resource is very abundant, the wheat embryo amount that can be used for developing every year can reach ten thousand tons of 30-50, along with the research to wheat embryo bud nutrient value and functional characteristic, the scientific research personnel pays close attention to the application study of wheat embryo more and more both at home and abroad, so that the development and utilization of wheat embryo becomes a large focus of wheat deep processing.For a long time, most flour mills join again used as fodder in the wheat bran to the wheat embryo of separating, packing was sold after general employing was leached and extracted wheat-germ oil or direct baking in the commercial process, all be the preliminary working that belongs to wheat embryo, so that this precious resources fails to obtain fully, reasonably utilization.
Summary of the invention
A kind of wheat germ paste preparation method that is applicable to suitability for industrialized production that purpose of the present invention proposes for existing problem in the wheat embryo processing just, be on the basis of comprehensive above wheat embryo extrusion method pluses and minuses, designed a kind of new manufacture craft.The wheat embryo powder stay in grade of utilizing the inventive method to produce, fragrant and sweet smell is outstanding, and mouthfeel, local flavor are splendid.
The objective of the invention is to be achieved through the following technical solutions:
The wheat germ paste preparation method that is applicable to suitability for industrialized production of the present invention is characterized in that: comprise following processing step:
A, get raw material: 30-45%, wheat embryo 45-58%, ingredient powder 8-12% by weight, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 3-8 minute with the speed of 1440-2880r/min, afterwards with the raw material that crushes under 45-65 ℃ of temperature equilibrium water conten 1-2 hour;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 3-5 minute with the speed of 40-60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 200-300r/min, and extrusion temperature is 160-255 ℃, and mould outlet is 0.05-0.2mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, and modulation moisture is to 4-8%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 40-80 order;
G, mixing: single bi-tristearin of getting milk powder, the 0.1-0.4% of guar gum, the 3-10% of black sesame powder, the 0.5-1.5% of white granulated sugar, the 3-8% of maltodextrin, the 25-35% of wheat germ powder body weight 12-18% is allocated with the wheat embryo powder and is mixed;
H, metering, packing.
The present invention's advantage and effect compared to existing technology is:
1, the easy expanded characteristics of this technology utilization rice meal and wheat flour are mixed with wheat embryo, overcome wheat embryo and are difficult for expanded shortcoming;
2, expandedly carry out in twin (double) screw extruder, floor space is little;
3, the wheat embryo of extrusion has microcellular structure, makes water-fast wheat-germ oil and dietary fiber all have very strong water dispersible, has improved the water dispersible of wheat embryo;
4, brought into play the effect that improves local flavor and powder physical behavior with rice meal or wheat flour mixture puffing, powder just can reach thick mouthfeel and wheat embryo local flavor short reconstituting in the time;
5, the order numerical control system of pulverizing after the granulation can have been adjusted the shortcoming of the caking of uniting after powder reconstitutes effectively;
6, the wheat germ paste stay in grade of this explained hereafter, fragrant and sweet smell is outstanding, has the distinctive mouthfeel of rice and wheat embryo and local flavor;
7, wheat embryo is the elite of wheat seed, not only be rich in the nutritional labelings such as protein, fat, minerals and vitamins, but also contain multiple composition with special physiological activity, such as glutathione, linoleic acid, leukotrienes, choline and VE etc., be a kind of protein sources of natural high-quality.
Description of drawings
Fig. 1 is fabrication processing figure of the present invention.
The specific embodiment
The present invention is described further below in conjunction with embodiment (accompanying drawing):
Example 1
A, get raw material by weight: rice 35%, wheat embryo 55%, ingredient powder 10%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 4 minutes with the speed of 2000r/min, afterwards with the raw material that crushes equilibrium water conten 1 hour under 55 ℃ of temperature;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 4 minutes with the speed of 50r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 210r/min, and extrusion temperature is 255 ℃, and mould outlet is 0.1mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, modulation moisture to 5%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 60-80 order;
G, mixing: maltodextrin, 25% white granulated sugar, 6% black sesame powder, 1% guar gum, 6% milk powder, 0.2% the single bi-tristearin of getting wheat germ powder body weight 15% are allocated with the wheat embryo powder and are mixed;
H, metering, packing.
Example 2
A, get raw material by weight: rice or wheat 40%, wheat embryo 50%, ingredient powder 10%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 4 minutes with the speed of 2000r/min, afterwards with the raw material that crushes equilibrium water conten 2 hours under 45 ℃ of temperature;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 4 minutes with the speed of 60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 280r/min, and extrusion temperature is 255 ℃, and mould outlet is 0.1mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, modulation moisture to 5%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 60-80 order;
G, mixing: maltodextrin, 25% white granulated sugar, 6% black sesame powder, 1% guar gum, 6% milk powder, 0.2% the single bi-tristearin of getting wheat germ powder body weight 15% are allocated with the wheat embryo powder and are mixed;
H, metering, packing.
Claims (1)
1. wheat germ paste preparation method that is applicable to suitability for industrialized production is characterized in that: comprise following processing step:
A, get raw material by weight: rice or wheat 30-45%, wheat embryo 45-58%, ingredient powder 8-12%, wherein said auxiliary material is taken from any one in shelled peanut, sesame, walnut kernel or the mung bean;
B, pulverizing: rice or wheat and ingredient powder are put into pulverizer, pulverized 3-8 minute with the speed of 1440-2880r/min, afterwards with the raw material that crushes under 45-65 ℃ of temperature equilibrium water conten 1-2 hour;
C, premixed: step 2 gained powder and wheat embryo are put into mixer, mixed 3-5 minute with the speed of 40-60r/min, be mixed into uniform wheat embryo premixed powder;
D, extrusion: the premixed powder that mixes is carried out the extrusion granulation in twin-screw extruder, extrusion speed is 200-300r/min, and extrusion temperature is 160-255 ℃, and mould outlet is 0.05-0.2mm;
Expanded and oven dry after e, the drying: expanded good wheat embryo grain enters rear expanded and oven dry in the expanded all-in-one of oven dry, and modulation moisture is to 4-8%;
F, pulverizing: meet the powder that order is counted requirement modulating the wheat embryo grain by crushing system, being ground into, the order numerical control is built in the 40-80 order;
G, mixing: single bi-tristearin of getting milk powder, the 0.1-0.4% of guar gum, the 3-10% of black sesame powder, the 0.5-1.5% of white granulated sugar, the 3-8% of maltodextrin, the 25-35% of wheat germ powder body weight 12-18% is allocated with the wheat embryo powder and is mixed;
H, metering, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416482XA CN102871131B (en) | 2012-10-27 | 2012-10-27 | Manufacturing method of wheat germ paste suitable for industrial production |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416482XA CN102871131B (en) | 2012-10-27 | 2012-10-27 | Manufacturing method of wheat germ paste suitable for industrial production |
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| Publication Number | Publication Date |
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| CN102871131A true CN102871131A (en) | 2013-01-16 |
| CN102871131B CN102871131B (en) | 2013-09-04 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190575A (en) * | 2013-04-03 | 2013-07-10 | 张赫然 | Method for preparing instant rice noodle sheets |
| CN103238776A (en) * | 2013-05-20 | 2013-08-14 | 辽宁省农业科学院食品与加工研究所 | Preparation process of coarse food grain nutrient paste and coarse food grain nutrient paste product |
| CN103947958A (en) * | 2014-04-29 | 2014-07-30 | 黑牛食品股份有限公司 | Method for preparing whole-grain nutritional breakfast food |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104187418A (en) * | 2014-07-17 | 2014-12-10 | 张久兵 | Red jujube beautifying fried wheat paste, and preparation method thereof |
| CN104738429A (en) * | 2015-03-04 | 2015-07-01 | 姚德义 | Wheat germ healthy food and preparation method thereof |
| CN104799198A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Method for preparing instant wheat germs |
| CN105747110A (en) * | 2016-03-07 | 2016-07-13 | 安徽金皖泰面粉有限公司 | Infant edible powder processed from wheat germ as main raw material and preparation method thereof |
| CN105995551A (en) * | 2016-05-26 | 2016-10-12 | 渤海大学 | High-DF (dietary fiber) maize germ flour and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN118383481A (en) * | 2024-05-28 | 2024-07-26 | 广州萃取生物科技有限公司 | Processing technology of wheat germ powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326742A (en) * | 2010-07-14 | 2012-01-25 | 杜如意 | Formula and production method of wheat germ paste |
-
2012
- 2012-10-27 CN CN201210416482XA patent/CN102871131B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326742A (en) * | 2010-07-14 | 2012-01-25 | 杜如意 | Formula and production method of wheat germ paste |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190575A (en) * | 2013-04-03 | 2013-07-10 | 张赫然 | Method for preparing instant rice noodle sheets |
| CN103238776A (en) * | 2013-05-20 | 2013-08-14 | 辽宁省农业科学院食品与加工研究所 | Preparation process of coarse food grain nutrient paste and coarse food grain nutrient paste product |
| CN103947958A (en) * | 2014-04-29 | 2014-07-30 | 黑牛食品股份有限公司 | Method for preparing whole-grain nutritional breakfast food |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104187418A (en) * | 2014-07-17 | 2014-12-10 | 张久兵 | Red jujube beautifying fried wheat paste, and preparation method thereof |
| CN104738429A (en) * | 2015-03-04 | 2015-07-01 | 姚德义 | Wheat germ healthy food and preparation method thereof |
| CN104799198A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Method for preparing instant wheat germs |
| CN104799198B (en) * | 2015-04-08 | 2018-04-06 | 山东省农业科学院农产品研究所 | A kind of preparation method of instant wheat plumule |
| CN105747110A (en) * | 2016-03-07 | 2016-07-13 | 安徽金皖泰面粉有限公司 | Infant edible powder processed from wheat germ as main raw material and preparation method thereof |
| CN105995551A (en) * | 2016-05-26 | 2016-10-12 | 渤海大学 | High-DF (dietary fiber) maize germ flour and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN109674024B (en) * | 2019-02-27 | 2021-10-29 | 河北淘大食品有限公司 | Fresh and fragrant truffle sauce and soy sauce and preparation process thereof |
| CN118383481A (en) * | 2024-05-28 | 2024-07-26 | 广州萃取生物科技有限公司 | Processing technology of wheat germ powder |
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| Publication number | Publication date |
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| CN102871131B (en) | 2013-09-04 |
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