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Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof

A technology of wheat bran dietary fiber and composite functional bacteria, applied in the biological field, can solve problems such as high cost, residual environmental pollution in preparation, complicated preparation process, etc., and achieve the effect of increasing added value

Inactive Publication Date: 2009-09-30
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of preparation technology is more advanced with industrial enzymatic hydrolysis preparation technology. Although it can obtain more ideal wheat bran dietary fiber preparation products, the preparation process is more complicated and the cost is higher; and some other preparation technologies may still have preparation residues. pollution problems to the environment

Method used

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  • Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof
  • Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof
  • Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0057] Example 1: Taking the filtrate preparation medium of the conventional gluten-free formula as a control, compare the use of unfiltered corn flour and wheat bran as inducing factors in the liquid induction medium and the solid fermented bacteria suspension culture medium (Table 1) . The results showed that the residual dry matter in the bacterial suspension culture product decreased, and the total soluble sugar content increased. By adding inductive factors step by step, the formula components and preparation method of the fermented bacteria suspension culture substrate are improved, which is beneficial to induce and promote the extracellular enzyme metabolism and activity of inoculated hyphae in the fermented bacteria suspension, and improve the resistance to insoluble Degradation of dietary fiber and nutritional transformation and metabolism of mycelial polysaccharides and polysaccharide proteins to the degradation products.

[0058] Table 1 Comparison of metabolic eff...

example 2

[0061] Example 2: Taking the dietary fiber content of wheat bran without fermentation and degradation as a control, the influence of different water contents of wheat bran matrix on the production yield of soluble and insoluble dietary fiber from wheat bran after solid fermentation for 24 hours was compared (Table 2). The results show that when the water content in the solid fermented wheat bran matrix is ​​higher than 100%, it is beneficial to promote the adaptability of Agaricus blazei mycelia to the wheat bran culture medium at the initial stage of inoculation, and to advance the mycelium's ability to absorb soluble carbon and nitrogen nutrients in the matrix. Nutrient transformation and metabolism, and increase the preparation rate of soluble dietary fiber.

[0062]Table 2 Comparison of the preparation effect of dietary fiber with 60% and 120% water content in wheat bran matrix

[0063]

[0064] * : Different lowercase letters after the data in the same row indicate si...

example 3

[0065] Example 3: Comparison of the effects of different fermentation cycles on the yields of wheat bran soluble and insoluble dietary fibers with different substrate water contents (Table 3). The results showed that the water content of wheat bran matrix was beneficial to the nutritional transformation and metabolism of Agaricus blazei mycelia, which not only increased the yield of soluble dietary fiber in products, but also improved the degradation of macromolecules of wheat bran insoluble dietary fiber. With the prolongation of the fermentation time period, the nutrient metabolism consumption of the growth of Agaricus blazei bacteria causes the content of soluble and insoluble dietary fiber in the prepared product to begin to decrease; Nutritional transformation, which promotes the soluble dietary fiber (soluble polysaccharide) in the prepared product to change from the main source of wheat bran soluble carbon-nitrogen in the early stage to the soluble dietary fiber componen...

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Abstract

The invention provides a wheat-bran dietary fiber composite functional fungus powder product and a preparation process thereof. The wheat-bran dietary fiber composite functional fungus powder product with function of wheat-bran dietary fiber and nutrition and immunity functions of edible fungus polysaccharide is prepared by taking wheat bran as a matrix and adopting solid ferment of edible-medicinal fungus Agaricus blazei suspension in specific conditions. The preparation process uses the wheat bran as the matrix and adopts the solid ferment of the edible-medicinal fungus Agaricus blazei suspension in specific conditions to promote extracellular enzymolysis and nutrition metabolism of fungus Agaricus blazei, digests starch polysaccharide of the wheat bran, degrades macromolecular araboxylan thereof and converts metabolites for producing edible fungus polysaccharides, fungus protein and the like; and the method is simple, has strong operability, is suitable for large-scale production, and has remarkable economic benefit.

Description

technical field [0001] The invention belongs to the field of biotechnology, and more specifically relates to a wheat bran dietary fiber composite functional bacterial powder product and a preparation process thereof. Background technique [0002] The use of wheat bran as a raw material for baked food has traditional significance; as a functional food resource of dietary fiber, it has been a focus of application and development that has received continuous attention in the past ten years, and the utilization of nutritional functions of wheat bran dietary fiber has many advantages research report. In terms of the utilization of wheat bran food raw materials, due to the existence of a large amount of macromolecular arabinoxylan, its palatability is poor; and as dietary fiber, due to the low content of wheat bran soluble dietary fiber, non-starch insoluble dietary fiber The molecular weight and molecular structure of natural wheat bran will affect the biophysical quality charac...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23L1/09A23L31/00A23L33/125A23L33/21
Inventor 沈恒胜陈君琛汤葆莎李怡彬
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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