Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof

A technology of oat bran and dietary fiber, which is applied in the field of preparation and application of barley bran or oat bran for dietary fiber food, and can solve the problems of increasing barley or oat bran, low physiological activity, rough taste of raw materials, etc.

Inactive Publication Date: 2008-01-02
CHANGZHOU INST OF ENERGY STORAGE MATERIALS &DEVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method degrades the starch in barley or oat bran, improves the mouthfeel of wheat bran, not only increases the wheat flavor and crispness of barley or oat bran, but also improves the solubility of functional factor β-glucan in water; the processing technology of the present invention The preparation method of barley or oat bran realizes the di

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1. The steps and conditions of the preparation method of barley bran for dietary fiber food by adopting medium-temperature α-amylase are as follows:

[0042] The barley bran is separated by the milling process, the calcium chloride: mesophilic α-amylase: barley bran mass ratio is 0.2: 0.2: 100, the water content of the barley bran is 30% with a steamer at 60°C, Steam for 10 minutes, dry in a microwave oven; or fry in a frying pan, then pulverize, pass through 80 meshes, and obtain barley bran for preparing dietary fiber food.

[0043] The water content of the barley wheat bran used for preparing dietary fiber food is less than 14%, and has obvious wheat flavor.

Embodiment 2

[0044] Embodiment 2, the preparation method of barley bran for dietary fiber food by adopting medium-temperature α-amylase:

[0045] Described calcium chloride: medium temperature α-amylase: barley bran mass ratio is 0.2: 0.5: 100, and the water content of barley bran is 50%, steams 20 minutes at 75 ℃ with steamer, remaining steps and Condition is with embodiment 1.

Embodiment 3

[0046] Embodiment 3, the preparation method of barley wheat bran for dietary fiber food by adopting medium-temperature α-amylase:

[0047] Described calcium chloride: medium temperature α-amylase: barley bran mass ratio is 0.2: 0.3: 100, and the water content of barley bran is 40%, steams 10 minutes at 65 ℃ with steamer, all the other steps and Condition is with embodiment 1.

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PUM

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Abstract

The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

Description

technical field [0001] The invention relates to a preparation method and application of barley bran or oat bran for dietary fiber food. Background technique [0002] At present, there are a large number of international literatures reporting that barley and oat β-glucan regulate blood sugar, blood lipid, soften blood vessels, prevent high blood pressure, enhance immunity, prevent cardiovascular and cerebrovascular diseases, resist skin allergies, and control weight; oat The grain is stained with fluorescent whitening agent, and it can be observed under a microscope that β-glucan is mainly concentrated in the embryonic cell wall and sub-aleurone layer, connected by β-1-3 or 1-4 glycosidic bonds, forming a tough, complex and The relatively inert cell wall acts as a skeleton to support and protect the cells of the organism and the biologically active substances in the cells. As a specific commodity, oat bran was defined by the American Association of Cereal Chemistry (AACC) in...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/28A23L1/308A23L33/22
Inventor 魏春华杨宇明
Owner CHANGZHOU INST OF ENERGY STORAGE MATERIALS &DEVICES
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