公开(公告)号：US3895121A

公开(公告)日：1975-07-15

申请号：US42298273

申请日：1973-12-10

申请人： PEAVEY CO

发明人： HUESSY ERIC G

IPC分类号： A23B5/02 ,  A23B9/02 ,  A23L7/152 ,  A23B1/04

CPC分类号： A23B5/02 ,  A23B9/02 ,  A23L7/152

摘要： The stabilization of wheat germ by conversion into a stable, palatable food product through combined operations of mechanical homogenization and subsequent heat treatment. The raw wheat germ is initially homogenized and plasticized by confined exposure to elevated temperatures and pressures while being extruded into a cohesive sheet or ribbon. Thereafter, the extrudate is preferably crushed to reduce the particle size and thereafter is subjected to a dry heat treating operation wherein the temperature is raised to the range of about 400* F., which modifies surface oils and moisture, with the surface residue encapsulating certain components in the matrix so as to sharply retard rancidification.

摘要翻译： 通过机械均化和随后的热处理的组合操作转化成稳定的，可口的食品来稳定小麦胚芽。 原始的小麦胚芽初始均匀化，并通过在高温和高压下受限制地进行塑化，同时将其挤压成粘性片或丝带。 此后，挤出物优选被粉碎以降低粒度，然后进行干热处理操作，其中温度升高到约400°F的范围，其改变表面油和水分，表面残留物封装一定 基质中的组分，从而大大延缓酸败。