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Wheat puffing bran flour, preparation and applications thereof

A technology of wheat bran and bran powder, which is applied in application, food preparation, food science, etc., can solve the problems of restricting the application of food raw materials and short shelf life, achieve significant economic and social benefits, improve shelf life, and have a delicate taste Effect

Active Publication Date: 2008-09-03
SHANGHAI LIANGYOU GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] In addition, although wheat bran contains a large amount of cellulose, protein, minerals (ash) and various trace nutrients, it also contains a large amount of biologically active enzymes. At room temperature, the shelf life is short, only a few days, restricting its application as a food raw material

Method used

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  • Wheat puffing bran flour, preparation and applications thereof
  • Wheat puffing bran flour, preparation and applications thereof
  • Wheat puffing bran flour, preparation and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 Bran puffing water addition experiment

[0047]Bran is difficult to puff because it is rich in fiber and low in starch content. By increasing the water content of bran, it is easy to puff. The amount of water added depends on whether the raw materials can smoothly exit the puffing cavity. The puffing adopts JYNPH80-22 puffing machine and conventional puffing process. The amount of water added and the puffing effect are shown in Table 2 (the amount of water added is the percentage by weight based on the weight of the raw material bran, and the moisture content of the expanded bran is the percentage by weight based on the weight of the expanded bran):

[0048] Table 2 Water content for bran puffing

[0049] project

Moisture of fine bran (%)

Amount of water added (%)

Moisture after puffing (%)

Puffing effect

1

11.20

8

12.00

generally

2

11.20

9

14.27

generally

3 ...

Embodiment 2

[0053] Embodiment 2 ultrafine pulverization process

[0054] Set the crushing temperature to -10°C, and analyze the particle size distribution of puffed bran with different moisture content. The results are shown in Table 4:

[0055] Table 3 Ultrafine pulverization of puffed fine bran

[0056]

[0057]

[0058] The results show that when the moisture content exceeds 14% after puffing, the crushing difficulty increases and the effect is not good. Analyzing the reason, it may be because the material has high humidity and strong toughness, which makes it difficult to crush. When the material is further dried to a moisture content of ≤10%, the material is crisp and the crushing effect is good.

[0059] Thus, it is determined that the optimum process condition for puffing fine bran is adding 10% water to puff the fine bran, drying the puffed product to a moisture content of 9-14%, ultrafine pulverization at -10°C for 6-10 minutes, and passing through an 80-mesh sieve.

Embodiment 3

[0060] The preparation of embodiment 3 whole wheat flour

[0061] Whole wheat flour production process route see figure 1 .

[0062] In order to ensure the edibility of the whole wheat flour, the wheat is firstly processed to remove impurities, and then the cleaned wheat is peeled and sieved. In the production of whole wheat flour, wheat surface cleaning and tempering are important links. The efficiency of the cleaning process will directly affect the ash content and edibility of the product. Considering the palatability of bran, whole wheat flour is produced by removing the coarse bran, focusing on processing the fine bran, and adding it back into the flour.

[0063] The wheat puffed fine bran powder that adopts embodiment 2 optimum process conditions to obtain is mixed with flour (common flour not containing bran and wheat germ) and wheat germ powder (obtained after wheat germ superfine grinding) by following percentage by weight To make whole wheat flour:

[0064] ...

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Abstract

The invention relates to a food and a processing technique thereof, and discloses a method for preparing the expanded wheat bran flour. The method comprises the steps of adding water to the wheat bran which is a raw ingredient to obtain expanded bran, wherein the amount of water added accounts for 10%-20% of the weight of the wheat bran; drying to obtain the expanded bran with water content accounts for less than 14% of the weight of the expanded bran; and super-finely pulverizing at the temperature of -10 DEG C to -35 DEG C. The invention further discloses the expanded wheat bran flour prepared by the method and an application thereof. Whole meal made of the fine wheat bran flour has good quality and palatability, prolongs the service life of the whole meal with equal service life to flour at room temperature.

Description

technical field [0001] The invention relates to food and its processing technology, in particular to puffed wheat bran, its processing technology and application. Background technique [0002] With the improvement of living standards, people in today's society begin to pay attention to functions and nutrition, especially foods with natural nutrition and functions, advocating all-natural grain products, resulting in changes in grain processing technology, and wheat processing returns from refined flour to coarse Flour is refined to form whole wheat flour production process and whole wheat flour products. [0003] After the World Nutrition Conference listed cellulose as the seventh essential nutrient element for human life, cellulose was regarded as the savior of patients with modern civilization diseases such as cardiovascular disease, diabetes, rectal cancer, obesity, and middle-aged and elderly constipation. Favored, it is regarded as the staple food whole wheat flour prod...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L1/308A23L33/16A23L33/185A23L33/24
Inventor 陈慧陆娅张进萍孔佳麒
Owner SHANGHAI LIANGYOU GRP
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