Studies On The Stabilization Of Wheat Germ And The Exploitation Of Wheat Germ Products

Wheat germ is the by-product of wheat flour processing,there are many wheat germ in our country,nearly have 2～3 million ton a year. Wheat germ is the elite of wheat seed,and there are many excellet protein, oil, many kinds of vitamin, mineral and some substance of biological activity, so it is called"the natural nutrition resource of mankind". But because it is not easy to storage, so this excellent resource is undeveloped. This paper studied the methods of stabilization of wheat germ,and developed two new fashioned products on the basic of stabilization for better utilization of this resource.The major results and conclusions of the dissertation are follows as:1. According to the methods recommended by national standard of the PRC, the contents of protein, lipid, starch, fiber, reducing sugar, total dissociative sugar, moisture, ash in the wheat germ were determined. The contents were 28.9%, 11.0%, 20.1%, 1.9%, 1.3%, 13.4%, 9.3%, 4.0%, respectively.2.We studied the synthetical stabilization of wheat germ, the best technical are: braised 20 minutes under normal atmospheric pressure, then drying; then treatmented by high power microwave for 1 minute and adding additive 0.02% antioxidants-sodium erythorbate; then vacuum packing. The wheat germ by this treatmented are not any difference on sense and contents, but the storage time of them are extended greatly, and the peroxide value of oil in them was not exceed 20meq/kg after being stored for half year.3. We studied the reiteration heat extinguish enzyme stabilization of wheat germ, the best technical are:95℃drying temperature treatment 1 hour. The wheat germ by this treatmented were not any difference on sense and contents, but the storage time of them are extended greatly, the reiteration heat extinguish enzyme stabilization of wheat germ was long,nearly for 90 days.4. We described the development of the wheat germ nuts process and determine the suitability of wheat germ nuts formula : wheat germ 10g, flour 10g , sugar 7g, milk powder 1g,butter play 4g,sodium bicarbonate 0.07g, bicarbonate of ammonia 0.07g,conditioner 0.3g, milk essence 0.04g, egg 2g, salt 0.12g, sesame 1g, appropriate water(nearly 1ml); and the condition of roast were: bottom temperature 180℃, surface temperature 200℃, 6 minutes.5.We analysed the texture of nut,s dough and finished product, and found out that: wheat germ could more to improve hardness, gumminess, chewiness and adhesiveness of nut,s dough and finished product than flour.6. We introduced the preparation of nutrient wheat germ flake (solid beverage). The optimum ingredients for the preparation were found as follows:wheat germ 6g, xanthan gum 0.35g, HPMC 0.5g,β-cyclodextrin 0.2g, dry method of gelatinised glutinous rice flour 7g,sucrose 1g, salt 0.35g, citric acid 0.12g, malted milk essence: 0.3g.7.We studied the effect of inhibit the lipid peroxidation about wheat germ nut,s water extract, and found that: when the consistency was higher than 0.025%, the effect was obvious, the rate of inhibit was nearly 8.486% .8. We studied the effect of promoting the growth of bifidobacterium using the water extract of wheat germ flake, and found that: when the concentration was higher than 2.0%,the effect was obvious,the promoting rate was nearly 29.22% .