| 摘要 |
<p>An extruded, defatted wheat germ product is stable in air at room temperature. Wheat germ, from freshly milled wheat, is defatted to contain from 5% to less than 1% residual oil, using any known extraction process. The defatted wheat germ is conditioned to adjust the moisture level to about 12% and the temperature to about 68 degrees C and to thoroughly mix any added ingredients such as flavorings, vitamins, oils, and the like. Next a cooker-extruder kneads, pressurizes, and heats the free-flowing conditioned meal and increases its moisture content from 12% to 25% and preferably 16%. Temperatures significantly exceed 100 degrees C and pressures may reach 10.55 kg./c.m. before preferred cooling just prior to leaving the extruder, for control of density of the final product. The resulting extruded ribbon is dried, or broken into pieces to reach a moisture range of 3.4% prior to finishing operations. </p> |
