CN103202440A - Wheat germ congee for health preservation, and making method thereof - Google Patents
Wheat germ congee for health preservation, and making method thereof Download PDFInfo
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- CN103202440A CN103202440A CN2012104631418A CN201210463141A CN103202440A CN 103202440 A CN103202440 A CN 103202440A CN 2012104631418 A CN2012104631418 A CN 2012104631418A CN 201210463141 A CN201210463141 A CN 201210463141A CN 103202440 A CN103202440 A CN 103202440A
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Abstract
The invention discloses a wheat germ congee for health preservation, and a making method thereof. The wheat germ congee comprises 20-28 parts by weight of wheat germ powder, 30-38 parts by weight of wheat flour, 30-38 parts by weight of corn flour, 8-12 parts by weight of corn starch and 1-4 parts by weight of edible salt. The making method comprises the following steps: processing wheat germ to prepare the wheat germ powder, mixing the wheat germ powder with the above other raw materials, drying, and compounding to the wheat germ congee for health preservation. The method maintains biological activities through low temperature drying, maintains biological cells in good condition through airflow crushing, and solves the problems comprising difficult keeping and bad mouthfeel of wheat germ in the prior art. The wheat germ congee for health preservation has the advantages of maintenance of the original taste of the wheat germ powder, guarantee of no loss of nutrients, good mouthfeel, and shelf life prolongation, is convenient to eat, has extremely high nutritional values, can be easily accepted by people, and realizes the intake of a large amount of nutrients through eating a small amount of the wheat germ congee, so people can obtain more nutritional components comprising natural vitamin E, vitamin B, proteins and the like from foods.
Description
Technical field
The invention belongs to the healthy food field, be specifically related to dark, the fine finishining of wheat embryo and the preparation of health-preserving porridge.
Background technology
Wheat Production flour already is the traditional grain industry of China, and the wheat embryo that the past has wheat nutrition is in process of production most partly sneaked into and makes feed in the wheat bran, causes the wasting of resources.
Wheat embryo accounts for 2% of wheat seed, is rich in rich in protein, fat, and multivitamin is described as " human natural nutrition treasure-house " by nutritionists.Particularly the every 100g of content of vitamin E is first of the plant class VE content up to 32mg, and contained unrighted acid is that human body is kept basic nutrition and healthy necessary amino acid.Wheat embryo is to adopt the mode of pure physics to extract from wheat, recovery rate only is 0.02%, China is world main product wheat country, wheat embryo is up to 4,500,000 tons, because wheat embryo is difficult for keeping, mouthfeel is poor, use is inconvenient, this huge wheat output is not exploited, causes the significant wastage of food resource.Thereby to take full advantage of these affluent resources that are not exploited be human health service, has very important meaning to improving human diet nutritional with healthy.
Summary of the invention
The objective of the invention is to solve that wheat embryo is difficult for that keeping, mouthfeel are poor, inconvenient problem with use and a kind of wheat embryo health-preserving porridge is provided.
The present invention also provides the preparation method of above-mentioned wheat embryo health-preserving porridge.
The present invention is the granule materials of being made by the raw material of following weight parts::
Wheat germ powder: 20-28 weight portion
Flour: 30-38 weight portion
Corn flour: 30-38 weight portion
Cornstarch: 8-12 weight portion
Edible salt: 1-4 weight portion.
The preferred weight ratio range of each raw material of the present invention is:
Wheat germ powder: 21-27 weight portion
Flour: 31-37 weight portion
Corn flour: 32-36 weight portion
Cornstarch: 8.5-11.5 weight portion
Edible salt: 1.5-3.5 weight portion.
The preferred weight ratio range of each raw material of the present invention is:
Wheat germ powder: 22-26 weight portion
Flour: 32-36 weight portion
Corn flour: 33-35 weight portion
Cornstarch: 9-11 weight portion
Edible salt: 2-3 weight portion.
Raw material of the present invention comprises also and takes off dried vegetables that taking off dried vegetables weight portion is 1.8-2.2.
Preparation method of the present invention comprises following operation:
It is characterized in that: comprise following operation:
A. with wheat embryo with 60-80 ℃ of low temperature drying case drying through 120-160 minute, make wheat embryo moisture content≤6(W, %), the wheat embryo after the low temperature drying is pulverized with pulverizer, make wheat germ powder;
B. again with wheat germ powder and flour, corn flour, cornstarch, edible salt mixing wet granulation, (amount of water is that wheat germ powder, flour, corn flour, cornstarch, edible salt make the dry powder blend material, adding the water rate is 10% weight of dry powder blend material), cross 18 mesh sieves, obtain the wet-milling granule materials;
C. the wet-milling granule materials is carried out 420 minutes 55 ℃ of-65 ℃ of dryings, drying makes material water ratio≤6(W, %), obtains dried granule materials.
Preparation method of the present invention also comprises following operation: with dried granule materials with take off dried vegetables and carry out compositely, taking off dried vegetables is the 2%(weight of dried granule materials gross weight).
The wheat germ powder that described operation a makes is crossed 18 mesh sieves.
The present invention adopts the mode of pure physics that wheat embryo is extracted successfully, and make people with wheat embryo and easily accept, the wheat embryo bud nutrient health-preserving porridge of instant: with the fresh wheat germ that extracts, handle to pure through cleaning earlier, put into dryer then, the temperature and time of oven dry can be controlled in wheat embryo and presents golden yellow, and has a Mai Xiang, wheat embryo after the processing keeps original nutritional labeling, not only can be separately as nutraceutical, and can be used as the food major ingredient or additive directly applies in other food processing field, preservation has enlarged the scope of application of wheat embryo again easily, thereby can make people more obtain natural VE in food, multiple nutrients such as Cobastab and protein composition.Technology of the present invention has kept biologically active with low temperature drying, and air-flow is pulverized and kept the intact of biological cell.The finished product that technology of the present invention is made had both kept the original flavor of product, had guaranteed that again nutrient does not run off, and had prolonged the shelf-life.
The wheat embryo bud nutrient element very easily runs off, and mouthfeel is flat, be difficult for to preserve, and technology of the present invention has been avoided the loss of nutrient, and it is smooth to add an amount of flavor enhancement mouthfeel, has prolonged the shelf-life.The wheat embryo health-preserving porridge is the extension of agricultural product intensive processing.The prepared wheat embryo health-preserving porridge of the present invention instant, nutritive value is high, and people easily accept.Its advantage is that a small amount of eating can be taken in nutrient in a large number, thereby can make people more obtain multiple nutrients compositions such as natural VE, Cobastab and protein in food.Belong to the domestic initiation product.
Description of drawings
Accompanying drawing is process chart of the present invention.
The specific embodiment
Embodiment 1
The parts by weight of raw materials proportioning is as follows:
Wheat germ powder: 23
Flour: 33
Corn flour: 34
Cornstarch: 8
Edible salt: 2
Preparation process is as follows:
A. with the fresh wheat germ that extracts, handle to pure through cleaning earlier, wheat embryo with the drying of 60-80 ℃ of low temperature drying case through 150 minutes, is made moisture content≤6 weight %, the temperature and time of oven dry can be controlled in wheat embryo and presents golden yellow, and has Mai Xiang.The wheat embryo of low temperature drying system is pulverized with pulverizer, make it carefully to cross 120 mesh sieves, make wheat germ powder;
B. being mixed and made into wheat germ powder and corn flour, cornstarch, edible salt can grain again, crosses 18 mesh sieves, obtains the wet-milling granule materials;
C. the wet-milling granule materials is carried out 420 minutes 58 ℃ of dryings, drying makes moisture≤6 weight %, obtains dried granule materials;
D. with dried granule materials with take off dried vegetables and carry out composite.
Technology controlling and process point: drying process moisture content≤6%, 58 ℃ of baking temperatures.
Embodiment 2
The parts by weight of raw materials proportioning is as follows:
Wheat germ powder: 24
Flour: 32
Corn flour: 33
Cornstarch: 8.5
Edible salt: 1.5
A. with the drying of 60-80 ℃ of low temperature drying case of wheat embryo usefulness through 150 minutes, make moisture content≤6 weight %, the wheat embryo of low temperature drying system is pulverized with the high pressure draught pulverizer, made it carefully to cross 120 mesh sieves, make wheat germ powder;
B. being mixed and made into wheat germ powder and corn flour, cornstarch, edible salt can grain again, crosses 18 mesh sieves, obtains the wet-milling granule materials;
C. the wet-milling granule materials is carried out 420 minutes 55 ℃ of-65 ℃ of dryings, drying makes moisture≤6 weight %, obtains dried granule materials;
D. with dried granule materials with take off dried vegetables and carry out composite.
Technology controlling and process point: drying process moisture content≤6%, 58 ℃ of baking temperatures.
Embodiment 3
The parts by weight of raw materials proportioning is as follows:
Wheat germ powder: 25
Flour: 33
Corn flour: 32
Cornstarch: 8.5
Edible salt: 1.5
Preparation process is with embodiment 1
The technological process of production of the present invention:
Wheat embryo drying → pulverizing → granulation → drying → composite → metering → packing.
Claims (7)
1. wheat embryo health-preserving porridge is characterized in that: it comprises that the raw material of following weight parts makes:
Wheat germ powder: 20-28 weight portion
Flour: 30-38 weight portion
Corn flour: 30-38 weight portion
Cornstarch: 8-12 weight portion
Edible salt: 1-4 weight portion.
2. according to the described wheat embryo health-preserving porridge of claim 1, wherein the weight proportion scope of each raw material is:
Wheat germ powder: 21-27 weight portion
Flour: 31-37 weight portion
Corn flour: 32-36 weight portion
Cornstarch: 8.5-11.5 weight portion
Edible salt: 1.5-3.5 weight portion.
3. according to the described wheat embryo health-preserving porridge of claim 1, its each raw material weight ratio range is: weight portion
Wheat germ powder: 22-26 weight portion
Flour: 32-36 weight portion
Corn flour: 33-35 weight portion
Cornstarch: 9-11 weight portion
Edible salt: 2-3 weight portion.
4. according to the described wheat embryo health-preserving porridge of claim 1-3, it is characterized in that: raw material comprises also and takes off dried vegetables that taking off dried vegetables weight portion is 1.8-2.2.
5. the described wheat embryo health-preserving porridge of claim 1-3 preparation method is characterized in that: comprise following operation:
A. wheat embryo is placed the low temperature drying case, 60-80 ℃, through 120-160 minute drying, make wheat embryo moisture content≤6(W, %), the wheat embryo after the low temperature drying is pulverized with pulverizer, make wheat germ powder;
B. again with wheat germ powder and flour, corn flour, cornstarch, edible salt mixing wet granulation, wheat germ powder, flour, corn flour, cornstarch, edible salt make the dry powder blend material, adding the water rate is 10% ± 1(weight of dry powder blend material), cross 18 mesh sieves, obtain the wet-milling granule materials;
C. the wet-milling granule materials is carried out 420 minutes 55 ℃ of-65 ℃ of dryings, drying makes material water ratio≤6(W, %), obtains dried granule materials.
6. according to the described wheat embryo health-preserving porridge of claim 5 preparation method, it is characterized in that: also comprise following operation: with dried granule materials with take off dried vegetables and carry out compositely, taking off dried vegetables is the 2%(weight of dried granule materials gross weight).
7. according to the preparation method of the described wheat embryo health-preserving porridge of claim 5, it is characterized in that: the wheat germ powder that described operation a makes is crossed 18 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104631418A CN103202440A (en) | 2012-11-16 | 2012-11-16 | Wheat germ congee for health preservation, and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104631418A CN103202440A (en) | 2012-11-16 | 2012-11-16 | Wheat germ congee for health preservation, and making method thereof |
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| CN103202440A true CN103202440A (en) | 2013-07-17 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183524A (en) * | 2017-07-03 | 2017-09-22 | 福建省天赐谷道生物科技有限公司 | A kind of Nutritive Rice is dilute and its preparation technology |
| CN109315692A (en) * | 2018-09-06 | 2019-02-12 | 湖北三杰农业产业化有限公司 | A kind of preparation method of wheat embryo bud nutrient congee |
| CN112617104A (en) * | 2020-12-31 | 2021-04-09 | 西安医学院 | Iron-supplementing composition containing quinoa and preparation method thereof |
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| CN1089101A (en) * | 1993-07-13 | 1994-07-13 | 王滨鸿 | Nutrient instant porridge |
| CN1307826A (en) * | 2001-02-23 | 2001-08-15 | 王顺珍 | Functional food and its use |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN101305782A (en) * | 2008-06-03 | 2008-11-19 | 肖太民 | Wheat germ walnut nutritious health gruel powder and its health gruel |
| CN102578480A (en) * | 2011-04-25 | 2012-07-18 | 湖北三杰粮油食品集团有限公司 | Wheat embryo bud chewable tablet and production method thereof |
-
2012
- 2012-11-16 CN CN2012104631418A patent/CN103202440A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089101A (en) * | 1993-07-13 | 1994-07-13 | 王滨鸿 | Nutrient instant porridge |
| CN1307826A (en) * | 2001-02-23 | 2001-08-15 | 王顺珍 | Functional food and its use |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN101305782A (en) * | 2008-06-03 | 2008-11-19 | 肖太民 | Wheat germ walnut nutritious health gruel powder and its health gruel |
| CN102578480A (en) * | 2011-04-25 | 2012-07-18 | 湖北三杰粮油食品集团有限公司 | Wheat embryo bud chewable tablet and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 吴素萍: "小麦胚芽中生物活性物质的研究现状", 《食品工业科技》, no. 1, 25 January 2009 (2009-01-25), pages 348 - 351 * |
| 江洪波等: "高蛋白方便营养粥的工艺研究", 《粮油加工》, no. 4, 8 April 2006 (2006-04-08) * |
| 田芳: "小麦胚芽的营养保健价值及其开发利用", 《农业工程技术（农产品加工）》, 15 August 2007 (2007-08-15), pages 36 - 39 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183524A (en) * | 2017-07-03 | 2017-09-22 | 福建省天赐谷道生物科技有限公司 | A kind of Nutritive Rice is dilute and its preparation technology |
| CN109315692A (en) * | 2018-09-06 | 2019-02-12 | 湖北三杰农业产业化有限公司 | A kind of preparation method of wheat embryo bud nutrient congee |
| CN112617104A (en) * | 2020-12-31 | 2021-04-09 | 西安医学院 | Iron-supplementing composition containing quinoa and preparation method thereof |
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Application publication date: 20130717 |