CN103445169A - Instant germ mixing powder and preparation method thereof - Google Patents

Abstract

In order to solve the problems of unbalanced nutritional components and difficult absorption in the existing compound germ powder, the invention provides an instant germ powder and a preparation method thereof, belonging to the technical field of food processing. Edible germ preparation powder consists of 20-30 parts of wheat germ powder, 20-30 parts of rice germ powder, 40-50 parts of soybean germ powder, 10-15 parts of milk powder, and 8-10 parts of sugar; Germ powder; add water to the mixed germ powder, mix well, and homogenize; the weight ratio of the mixed germ powder to water is 1:1.5-2; the homogenized mixed solution can be spray-dried. Its nutritional composition is balanced, and it is suitable for people's dietary structure; it can meet the consumption needs of different groups in the north and south; it is easy to absorb and improves the bioavailability; it has high nutritional value; it has good dispersibility and rehydration solubility.

Description

A kind of ready-to-eat germ powder and preparation method thereof

technical field

The invention relates to an instant germ powder and a preparation method thereof, belonging to the technical field of food processing.

Background technique

The germ is an important part of the plant embryo, which contains rich nutrients. At present, there are two main methods for deep processing of germ: extracting germ oil from germ or superfinely pulverizing germ into germ powder. The technology of extracting germ oil from germ has been relatively mature, but the technology related to germ powder is still in the stage of exploration.

The germ powder disclosed at present has single soybean germ powder, wheat germ powder and compound germ powder of a few kinds. But existing compound germ powder, on the one hand there is the collocation between various germ powders, the proportion is inappropriate, causes the problem of unbalanced nutritional labeling; The problem of ingredients not being easily absorbed.

Contents of the invention

In order to solve the problems of unbalanced nutritional components and difficult absorption in the existing compound germ powder, the present invention provides an instant germ powder and its preparation method.

Technical scheme of the present invention:

An instant germ powder, which consists of 20-30 parts of wheat germ powder, 20-30 parts of rice germ powder, 40-50 parts of soybean germ powder, 10-15 parts of milk powder, and 8-10 parts of sugar; the number of parts is parts by weight.

For the above-mentioned instant germ powder, preferably, the grain size of the wheat germ powder, rice germ powder and soybean germ powder is 800-1000 mesh.

The above-mentioned ready-to-eat germ powder is preferably prepared by the following method: mix wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar in proportion, add water, mix well, and homogenize; mix the homogenized The liquid is spray-dried to obtain the product.

Wheat germ accounts for about 2.5% of the whole wheat grain, and contains a variety of nutrients. The protein content of wheat germ is about 30%, which is a complete protein, which is equivalent to the amino acid ratio of beef and eggs. The content of wheat germ oil is more than 10%, which is a high-quality vegetable fatty acid oil, rich in oleic acid, linoleic acid, linolenic acid and other unsaturated fatty acids, with a content of about 84%. In addition, wheat germ oil is rich in vitamin E, which is 0.25% to 0.55%, which has good curative effects on improving the body's immunity, regulating human body functions, anti-aging and promoting the secretion of other hormones. In addition, wheat germ contains minerals, phospholipids, higher carbenols and some unknown trace physiologically active ingredients, and its nutritional value accounts for 97% of the whole wheat grain.

Rice germ accounts for about 2% of rice grains, and the protein and lipid content are more than 20%. The amino acid composition in protein is relatively balanced. The total amount of albumin and globulin in rice germ protein is as high as 75.7%, and its dispersion index PDI value is 55.56%, that is, more than half of the protein can be dispersed in water, and it is a protein material with high absorption and utilization rate. Natural vitamin E in lipids is (200-300mg)/100g, of which more than 70% of fatty acids are unsaturated fatty acids, and are rich in trace elements and minerals. Rice germ oil is an oil product with high content of natural vitamin E. Since natural vitamin E coexists with a small amount of phytosterols, the effect of its compound state is more obvious. A large number of research results show that rice germ oil can inhibit cholesterol synthesis, prevent vascular cholesterol deposition and prevent diabetes, and has obvious curative effects on cardiovascular diseases, reproductive dysfunction, and muscle atrophy. In addition, because rice germ oil is rich in vitamin E, long-term consumption can prevent skin pigmentation and delay skin aging.

Soybean germ accounts for about 2.0% of soybean grains. In addition to 40% protein, it also contains rich functional active ingredients such as isoflavones, oligosaccharides, and phytosterols. The germ is the part with the highest content of soybean isoflavones, which is 30-60 times that of cotyledons, generally 1.4%-3.5%, accounting for 30%-50% of the total soybean isoflavone content in soybeans. The main components of oligosaccharides in soybean germ are 2.7% stachyose, 1.3% raffinose and 4.2% sucrose. Soy oligosaccharides have important physiological functions, which can activate bifidobacteria in the intestine and promote their growth and reproduction, prevent , Treat constipation and diarrhea, will not cause dental caries, is conducive to maintaining oral hygiene, and can also be used as food for diabetics, obese patients and hypoglycemic patients. The phytosterols in soybean germ are mainly 0.32% brassicasterol, 0.11% stigmasterol and 7.25% β-sitosterol. Such a high sterol content is very rare in animal and vegetable oils, only sole cod liver oil (7.6%) can be compared with it. Phytosterols have the ability to regulate hypercholesterolemia and anti-tumor ability.

Described milk powder is the milk powder that sells in the market.

The prepared powder of the present invention covers two staple food sources of wheat and rice, has complex flavors, complements each other in nutrition, and satisfies the consumption needs of different groups of people in the north and south at the same time. In addition, the preparation powder of the present invention contains functional ingredients such as high-quality protein, unsaturated fatty acids, rich vitamins, trace elements, and phytosterols while ensuring that its nutritional structure conforms to the dietary structure of human beings. Rice germ is added to the brewing powder. Since the total amount of albumin and globulin in rice germ protein is as high as 75.7%, its dispersion index PDI value is 55.56%, that is, more than half of the protein can be dispersed in water, and the brewing performance is good. A protein with high absorption and utilization rate, rice germ protein can enhance the stability of the solution in the subsequent conditioning process.

A preparation method of the above-mentioned instant germ powder:

  Stir-fry the wheat germ, rice germ and soybean germ until fragrant, cool and set aside;

  Superfinely pulverize the sautéed germs to 800-1000 mesh;

  Mix wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar in proportion to get mixed germ powder;

Add water to the mixed germ powder and mix well, homogenize; the weight ratio of mixed germ powder and water is 1:1.5-2;

The homogenized mixed solution is spray-dried to obtain a product.

In the method of the invention, the germ powder is mixed and then homogenized and spray-dried. Superfine pulverization can process the sample material into micron or nanometer powder. The cold circulation system in the crushing process can maintain the nutritional content of the germ powder. The germ powder contains coarse fiber, and after ultrafine grinding, its particle size becomes smaller, thereby effectively improving the solubility and dispersibility of the germ powder in water, so that the active ingredients in the germ powder are easier to absorb and improve bioavailability.

High-pressure homogenization is to use water as the dispersion medium to make the various components of the preparation powder penetrate and fuse with each other to achieve full mixing. After the germ is ultra-finely pulverized, the cell wall is destroyed, and macromolecular substances such as oil and protein in the solution Dispersed from the germ cell to the water phase, due to the strong polarity and viscosity of the germ oil, the hydrophilic and lipophilic germ protein, the gelation of the germ starch, and the emulsification of the milk powder, the Originally immiscible oil and water are connected together, and it is not easy to separate completely. Then through high-pressure homogenization, the particles in the solution are refined under the triple action of extrusion, strong impact, and pressure loss expansion. The particles in the solution system are finer and can be more evenly mixed with other materials.

Spray drying is to disperse the material to be dried into very fine mist-like particles (80-200 μ m) through mechanical action, so it has a large surface area, and it only takes a few seconds to dry it in an instant in contact with hot air. Most of the water is removed, and the solid matter in the material is dried into powder. During spray drying, the surface temperature of the droplets is not high, which basically does not destroy the flavor, color and nutrition of the material. After drying, the bulk density of powder particles is small, and the dispersibility and rehydration solubility are good.

In the above preparation method, preferably, the specific operation method of sautéing is frying at 100-120°C for 1-3min,

In the above preparation method, preferably, wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar are stirred in a closed high-speed mixer at 2000-3000 rpm for 20-30 minutes to obtain mixed germ powder;

For the above preparation method, preferably, after adding water to the mixed germ powder, stir at 70-80°C for 30-40min.

For the above preparation method, the preferred parameters of the homogenization are: homogenize 2-3 times by a high-pressure homogenizer at 20-25MPa and 60-70°C.

For the above preparation method, preferably, the homogenized mixed solution is spray-dried under the conditions of air pressure of 0.25 MPa, sample injection rate of 7.2 mL/s, inlet air temperature of 190°C, and outlet air temperature of 80°C.

For the above preparation method, preferably, the product is sterilized by irradiation with a dose of 5-9 kGy of cobalt-60 radioactive source for 10-14 minutes, and then vacuum-packed.

Beneficial effect

1. Balanced nutrient composition and compound dietary structure;

2. It can meet the consumption needs of different groups of people in the north and south at the same time;

3. Easy to absorb and improve bioavailability;

4. High nutritional value;

5. Good dispersibility and rehydration solubility.

Detailed ways

Example 1

(1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

(2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

(3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

(4) Compounding: Take 20 parts of wheat germ powder, 30 parts of rice germ powder, 40 parts of soybean germ powder, 10 parts of milk powder, and 8 parts of sugar, and stir in a closed high-speed mixer at 2000 rpm for 30 minutes to obtain mixed germ Powder; The parts are parts by weight;

(5) High-pressure homogenization: Add 162 parts of water to the above-mentioned mixed germ powder, stir at 70°C for 40 minutes, and then use a high-pressure homogenizer to homogenize twice at 20MPa and 60°C.

(6) Spray drying: the homogenized mixed solution is subjected to an airflow pressure of 0. 25 MPa, a sampling rate of 7. 2 mL/s,

The air inlet temperature is 190°C, and the outlet air temperature is 80°C for spray drying; the reconstituted powder is obtained;

(7) Sterilization and packaging: The reconstituted powder is irradiated with a cobalt-60 radioactive source of 9 kGy for 10 minutes for sterilization, and then vacuum-packed.

Example 2

(1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

(2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

(3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

(4) Compounding: take 20 parts of wheat germ powder, 20 parts of rice germ powder, 40 parts of soybean germ powder, 10 parts of milk powder, and 8 parts of sugar, and stir in a closed high-speed mixer at 2000 rpm for 30 minutes to obtain mixed germ pink;

(5) High-pressure homogenization: Add 162 parts of water to the above mixed germ powder, stir at 70°C for 40 minutes, and then use a high-pressure homogenizer to homogenize 3 times under the conditions of 25MPa and 60°C;

(6) Spray drying: The homogenized mixed solution was spray-dried under the conditions of air pressure of 0.25 MPa, sample injection rate of 7.2 mL/s, inlet air temperature of 190°C, and outlet air temperature of 80°C; conditioning powder;

(7) Sterilization and packaging: The reconstituted powder is irradiated with a cobalt-60 radioactive source of 9 kGy for 10 minutes for sterilization, and then vacuum-packed.

Example 3

(1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

(2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

(3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

(4) Compounding: Take 20 parts of wheat germ powder, 30 parts of rice germ powder, 50 parts of soybean germ powder, 10 parts of milk powder, and 10 parts of sugar, and stir in a closed high-speed mixer at 3000 rpm for 20 minutes to prepare mixed germ pink;

(5) High-pressure homogenization: Add 162 parts of water to the above mixed germ powder, stir at 80°C for 30 minutes, and then use a high-pressure homogenizer to homogenize twice at 20MPa and 70°C;

(6) Spray drying: The tempered mixture was spray-dried under the conditions of air pressure of 0.25 MPa, sample injection rate of 7.2 mL/s, inlet air temperature of 190°C, and outlet air temperature of 80°C; mixing powder;

(7) Sterilization and packaging: The reconstituted powder is irradiated with a cobalt-60 radioactive source of 5kGy for 14 minutes for sterilization, and then vacuum-packed.

Example 4

(1) Raw material pretreatment: Wash wheat germ, rice germ, and soybean germ to remove impurities, vacuum dry at 30°C for 5 minutes, and set aside;

(2) Frying: Fry the three kinds of germs at 100°C for 3 minutes respectively to cook the germs to make them emit their inherent aroma, and cool them for later use;

(3) Superfine pulverization: Superfine pulverization of the cooked three kinds of germs to make the mesh size reach 800 meshes; respectively obtain wheat germ powder, rice germ powder and soybean germ powder;

(4) Compounding: Take 20 parts of wheat germ powder, 30 parts of rice germ powder, 50 parts of soybean germ powder, 10 parts of milk powder, and 10 parts of sugar, and stir in a closed high-speed mixer at 3000 rpm for 20 minutes to prepare mixed germ pink;

(4) Compounding: take 30 parts of wheat germ powder, 20 parts of rice germ powder, 40 parts of soybean germ powder, 15 parts of milk powder, and 8 parts of sugar, and stir in a closed high-speed mixer at 3000 rpm for 20 minutes to obtain mixed germ pink;

(5) High-pressure homogenization: Add 162 parts of water to the above mixed germ powder, stir at 80°C for 40 minutes, and then use a high-pressure homogenizer to homogenize 3 times at 25MPa and 70°C;

(6) Spray drying: The homogenized mixed solution was spray-dried under the conditions of air pressure of 0.25 MPa, sample injection rate of 7.2 mL/s, inlet air temperature of 190°C, and outlet air temperature of 80°C; mixing powder;

(7) Sterilization and packaging: The reconstituted powder is sterilized by irradiation with a cobalt-60 radioactive source of 9 kGy for 14 minutes, and then vacuum-packed.

Claims (10)

1. an instant plumule reconstitutes powder, it is characterized in that, and by wheat germ powder 20-30 part, rice germ powder 20-30 part, soybean germ powder 40-50 part, milk powder 10-15 part, sugared 8-10 part forms; Described umber is weight portion.

2. instant plumule according to claim 1 reconstitutes powder, it is characterized in that, the particle diameter of described wheat germ powder, rice germ powder and soybean germ powder is the 800-1000 order.

3. instant plumule according to claim 1 and 2 reconstitutes powder, it is characterized in that, selects following method to be prepared from: wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar are mixed in proportion to poach, homogeneous; By the mixed liquor spray-drying after homogeneous, both obtained product.

4. a claim 1,2 or 3 described instant plumules reconstitute the preparation method of powder, it is characterized in that,

Wheat embryo, rice germ and soybean germ are fried fragrant, cooling standby;

To fry fragrant plumule difference ultramicro grinding to the 800-1000 order;

Wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar are mixed in proportion, obtain the mixing germ flour;

To mixing poach in germ flour, homogeneous; The weight ratio of mixing germ flour and water is 1:1.5-2;

By the mixed liquor spray-drying after homogeneous, both obtained product.

5. preparation method according to claim 4, is characterized in that, the fragrant concrete operation method of described stir-fry for to fry 1-3min under 100-120 ℃.

6. preparation method according to claim 4, is characterized in that, wheat germ powder, rice germ powder, soybean germ powder, milk powder and sugar turned at airtight high speed mixing machine 2000-3000/part stirring 20-30min, obtains the mixing germ flour.

7. preparation method according to claim 4, is characterized in that, will mix after germ flour adds water, at 70-80 ℃, stirs 30-40min.

8. preparation method according to claim 4, is characterized in that, the parameter of described homogeneous is: by high pressure homogenizer under 20-25MPa, 60-70 ℃ condition, homogeneous 2-3 time.

9. preparation method according to claim 4, is characterized in that, the mixed liquor after homogeneous is 0. 25 M Pa at stream pressure, sample rate 7. 2 mL/s, and 190 ℃ of EATs, carry out spray-drying under 80 ℃ of conditions of leaving air temp.

10. preparation method according to claim 4, is characterized in that, by product irradiation 10～14min sterilizing under the dosage of the radioactive source 5～9kGy of cobalt-60, then vacuum packaging.