Using three different treatment methods to study the stabilization of wheat germ, we aim to provide a basis for the comprehensive development and utilization of wheat germ. In this experiment, fresh wheat germ was used as raw material to study three methods (baking, microwave and synthesis of atmospheric steam and microwave) enhancing the stabilization of wheat germ, and the effects on moisture content, color, smell, taste, lipase and lipoxygenase activity of wheat germ were studied. The best condition under each of the three stabilization treatment methods was obtained. The results showed that the best processing condition for baking treatment was under 250℃ for 4 min, the best condition for microwave treatment was under 640 W for 4 min, and the best condition for atmospheric steam plus microwave was under atmospheric steam for 5 min plus 800 W microwave for 4 min. Then, the wheat germ was stabilized under the optimal condition of the three treatment methods and subject to an accelerated storage stability test in a constant temperature incubator at 50℃. Taking AV and POV as evaluation indexes, the best treatment method was atmospheric steam plus microwave, after this treatment, the vacuum packed wheat germ could be safely stored for 8 months at room temperature (20℃), and there was only little difference of the basic nutrient composition of the wheat germ before and after the treatment.
Key words
wheat germ;stabilization;Storage stability
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