FIELD: food processing industry, in particular stabilization of wheal germ prepared for food purposes and stored.
SUBSTANCE: claimed method includes germ purifying from magnetic metal contaminants, treatment with fumaric acid and cooling. Treating is carried out by blending of wheal germs preheated to 48-52°C with fumaric acid in amount of 5-7 % based on total germ mass followed by cooling to 5-10°C. Heating and cooling are carried out in air flow closed cycle with inflow and discharge of excessive air.
EFFECT: reduced fumaric acid consumption at minimal enzyme activity.
1 dwg, 3 tbl
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