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Wheat germ is extremely rich in nutrients. It is comparable to eggs in the treasure house of human nutrition and is a leader in health food. Currently, more and more countries are vigorously developing and researching wheat germ.

The nutritional content of germ

In wheat grains, germ only accounts for 2%, and the rest is bran and endosperm. Although the occupancy of the germ is very small, it contains a high concentration of various nutrients that support life movement. Such as fat, protein and various enzymes, vitamins, minerals, etc. Hal, a famous American nutritionist, pointed out: half a cup of germ contains protein equivalent to the protein of four eggs, and contains 3.5 times the daily amount of vitamin B1 required by the human body. About 60% of the vitamin B1 in a wheat kernel is concentrated in the germ. It also contains 10% oil. The oil contains a large amount of vitamin E and papic acid, which are called "rejuvenating vitamins". In addition, vitamin B6, which is rarely found in other foods, is also present in large amounts in the germ.

From Tables 1 to 3, we can see the contents of various components in the germ.

Germ extraction methods

Currently there are three main methods for wheat germ extraction:

1. Prototype germ

Wheat → Essence Selection → Impact peeling of germ → Screening → Winnowing → Coarse crushing → Screening → Prototype germ.

2. Flat germ

Wheat → 1B, 2B (roller mill) → selected coarse grains → light crushing → screening → strong pressure → screening → flat germ .

3. Pure germ powder

Crude flat germ → crush → sieve → heat → crush → sieve → germ powder.

The obtained germ is degreased, refined, roasted, crushed, screened and other processes to make various required products. At present, wheat germ products can be divided into the following categories:

a. Full-fat germ

b. Skim germ

c. Wheat germ oil

The manufacturing process of these three products is as follows:

The above products have the characteristics of good preservation, easy processing, improved taste and high purity.

Table 1 General ingredients of wheat germ (content per 100g, g)

Moisture

Protein

Fat

Sugar

Crude fiber

Calories

Ash

9.2

27.9

47.0

2.1

367 kcal

4.1

Table 2 Wheat germ mineral content Material content (content in 100g, mmg)

Magnesium

Calcium

Phosphorus

Potassium

Zinc

Iron

Manganese

Copper

Sodium

336

72.0< /p>

1118.0

827.0

10.08

9.4

13.74

0.74

3.0

Table 3 Vitamin content in wheat germ (content per 100g, mmg)

V.B1

V·B2

Yu acid

Pantothenic acid

V·B6

Folic acid

V·E

Vitamin H

2.10

0.60

7.00

0.80

1.00

0.50

22.0

0.01

Uses of germ

Wheat germ is an excellent food additive. Adding germ to bread, pastries and other foods will not only greatly increase their nutritional value, but also improve the flavor and increase appetite. It can also be added to various meals as a nutritional supplement and condiment. In addition, germ can also be used as a substitute for highly nutritious skim milk powder.

In addition to food applications, it also has extraordinary functions in medicine, beauty, feed, etc.

Dubacterium coli plays an important role in people's health and aging. Regular consumption of germs can promote the development and growth of Escherichia coli, especially Bacteroides. In addition, the edible fiber contained in the germ can not only reduce blood cholesterol levels, but also prevent intestinal embryos.

Halze also invented the germ beauty method. According to reports, this method is very popular among people who have skin allergies to soaps, soaps and other detergents. The preparation method is as follows: take about a tablespoon of wheat germ powder, an appropriate amount of yogurt, and stir thoroughly until it feels smooth and smooth. Then apply this mixture on your face every day, rub it carefully for about 15 minutes, wash it off with warm water after it dries, and finally wash your face with cold water.

Crude germ is also a good feed for livestock, especially when used as fish food in fish farming.

How to Preserve Germ

When wheat germ is attached to the seed, its various properties are relatively stable. Once processed and separated, the enzymes in the germ become rapidly active due to damage, resulting in fat oxidation, which easily causes the germ to decay. Although there are many anti-corrosion measures for this, the most commonly used and effective method is roasting, that is, roasting the germ to inactivate the enzymes. Followed by low temperature drying method. After the germ is roasted, the enzyme is inactivated and the moisture is reduced, which greatly extends the shelf life compared to raw germ. However, the hygroscopicity is still very strong, so the product should be vacuum packed in an airtight container or filled with nitrogen, carbon dioxide, oxygen absorber, etc., and stored in a low temperature and dark place. At present, the storage period of full-fat germ at room temperature is 1 month, the storage period at low temperature is 3 months, and the storage period of defatted germ at room temperature is 6 months.