| Wheat germ are byproducts which was separating from the processing of wheat milling. It contains a varietyof enzymes can lead to fat oxidation and other reactions,eventually leading wheat germ rancidity deterioration which hard to be better utilized. It was a waste of resources to the nutrition of wheat germ. In this reaserch, the fresh wheat germ was used as raw materials to develop a rich nutritional, green and safe-eat foods-wheat germ chewable tablet. Development of wheat germ chewable table open up new way for use of fresh wheat germ, while increasing the added value of wheat germ.Wheat germ enzyme inactivation process as follow:The result of response surface showed that when the quality of wheat germ was76.35g, microwave power was768.36w, microwave time was109.32s enzyme inactivation best results. In this microwave inactivating enzyme samples obtained under the condition of the theory peroxide value7.51. Due to the above optimum conditions for the theoretical analysis and concrete calculation results, the specific practice, this values will be adjusted to more realistic operating conditions. So, this research took conditions of80g wheat germ, microwave power700w, microwave time120s to reach the purpose of wheat germ stabilization.This research studied the main production process of wheat germ chewable tablet, including granulating and mixing formulation process. The results showed that:when selecting containing10%PVP and50%ethanol as wetting agent granulation, dried115min on55℃, the forming particles obtained when the highest rate. Based on this, used50%wheat germ powder as main ingredient,10%sucrose,20%glucose,10%β-CD,9%malt-dextrin,1%skimmed sugar-free powdered milk for development of wheat germ chewable tablet, the sensory evaluation was77.5, and tablet forming rate was higher, at85.82. Wheat germ chewable tablet production process is determined, the storage property, stability and quality of wheat germ chewable tablet were further studied. The results showed that:wheat germ chewable tablet under the condition of in avacuum, avoid light,22℃stored under conditions when the sample values of peroxide and TBARS (thiobarbituric acid reactive substances value) minimum,most conductive to preservation. When respectively added three single antioxidant which were tea polyphenol, BHA and TBHQ in wheat germ chewable tablet, the result showed that added0.02%BHA in accelerating oxidation experiment, the peroxide value15.67, TBARS value18.65, which stated that antioxidant could be effect in wheat germ chewable tablet storage. The shelf period of wheat germ chewable tablet was133.68days. Wheat germ chewable tablet in the condition of avoid light, low temperature low humidity could be character stable, average hardness4056.23g.During the production of wheat germ chewable tablet, in addition to the content of water and vitamin E were changed greatly, the other essential nutritions contents little change. Analyzed vitamin E content in several key steps showed that the microwave enzyme inactivation might be the main reason for the loss about VE in the wheat germ. By microwave treatment, wheat germ VE content from20.97mg/100g reduced to4.67mg/100g. This research also established HPLC determination of VE in the wheat germ chewable tablet. Victim E in wheat germ chewable tablet was rapidly determined by HPLC. C18column was used and the mobile phase was99%methanol. Victim E detected at280nm, the flow rate was lmL/min. The lower limit of detection of Victim E was0.2mg/L, the reproducibility RSD was0.24%, RSD of precision was1.005%, the average recovery was97.8%. |
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