Method for preparing barley bran or oat bran for dietary fiber food

Abstract

The invention relates to a preparation method and application of barley bran or oat bran for dietary fiber food. This preparation method can release the soluble dietary fiber in barley or oats, especially β-glucan to the maximum extent, and increase the dissolved content in water from 4%-5% to 6%-9%. Barley and oats in the product The total dietary fiber content is as high as more than 25%. This product has a good taste, which not only improves the rough taste of wheat bran fiber, but also improves the health effects of barley or oat fiber, greatly improves the grade and quality of barley or oat processed products, and promotes the upgrading and transformation of traditional food production. The barley or oat bran prepared by the invention can directly, effectively, safely and conveniently supplement the dietary fiber that is very lacking in our diet, make our blood vessels and intestinal tract clean and healthy, and also benefit the following chronic diseases and fiber deficiency: Diabetes, hyperlipidemia, hypercholesterolemia, obesity, functional constipation, fatty liver, coronary heart disease, etc.

Description

technical field [0001] The invention relates to a method for preparing 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 October 1989 as...

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 direct or indirect chemical and physical form changes of natural polymers, not only realizes the multifunctional transformation of bound insoluble dietary fiber, but also basically solves the problem of rough taste and low physiological activity of raw materials , the processing quality and edible index can meet the requirements of food base material