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Method for preparing wheat bran dietary fibers

A technology of wheat bran dietary fiber and wheat bran, which is applied in the field of dietary fiber preparation, can solve the problems of wheat bran roughness, poor taste, and affect the effective absorption of trace minerals, and achieve the effect of improving taste and important physiological regulation

Inactive Publication Date: 2010-10-06
张海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because wheat bran is rough and has astringent taste and poor mouthfeel, and because wheat bran contains phytic acid, it will affect the effective absorption of trace minerals by the human body, so it cannot be used in large quantities.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First sieve fresh wheat bran to remove impurities, put it in a clear water tank for cleaning, and then prepare it according to the following steps and process conditions:

[0023] Step 1: Phytic Acid Removal

[0024] Mix the wheat bran with hot water at 45-50°C, the weight ratio of wheat bran:water is 1:10, adjust the pH to 4.5 with hydrochloric acid, and keep it under stirring for 10 hours;

[0025] Step 2: Enzymatic hydrolysis

[0026] Adjust the pH to 6.0 with sodium hydroxide, add alkaline protease at 0.5% of the weight of wheat bran at a water temperature of 60-70°C for 6 hours, heat up the reaction solution to 70°C, add 3% α-amylase and Hold for 0.5 hours;

[0027] Step 3: Deactivate the enzyme

[0028] Heat up to 95-100°C for 0.5 hours to kill enzymes and sterilize;

[0029] Step 4: Post-processing

[0030] The reaction solution is ultrafinely pulverized through a colloid mill, and then pumped into a high-pressure homogenizer for high-pressure homogenization...

Embodiment 2

[0032] Except for step 1: phytic acid and step 2: enzymatic hydrolysis using the following process, the others are the same as in Example 1.

[0033] Step 1: Phytic Acid Removal

[0034] Add water with 15% of the weight of wheat bran in the wheat bran, stir evenly, and then add it to the screw extruder for extrusion. In warm water at 50°C, the weight ratio of wheat bran: water is within the range of 1:8;

[0035] Step 2: Enzymatic hydrolysis

[0036] Adjust the pH to 6.0 with sodium hydroxide, add neutral protease at 0.5% of the weight of wheat bran at a water temperature of 60-70°C for 4 hours, heat up the reaction solution to 70°C, add 1% α-amylase and Leave on for 4 hours.

Embodiment 3

[0038] First sieve fresh wheat bran to remove impurities, put it in a clear water tank for cleaning, and then prepare it according to the following steps and process conditions:

[0039] Step 1: Phytic Acid Removal

[0040] Mix the wheat bran with hot water at 55-60°C, the weight ratio of wheat bran:water is 1:5, adjust the pH to 5.5 with hydrochloric acid, and keep stirring for 7 hours;

[0041] Step 2: Enzymatic hydrolysis

[0042] Use sodium hydroxide to adjust the pH to 6.3, and add 1.5% of the weight of wheat bran to add neutral protease at a water temperature of 60-70°C for 2 hours, then heat up the reaction solution to 70°C, add 1.5% α-amylase and keep for 3 hours;

[0043] Step 3: Deactivate the enzyme

[0044] Heat up to 95-100°C for 0.5 hours to kill enzymes and sterilize;

[0045] Step 4: Post-processing

[0046] The reaction solution is ultrafinely pulverized through a colloid mill, and then pumped into a high-pressure homogenizer for high-pressure homogenizat...

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Abstract

The invention discloses a method for preparing wheat bran dietary fibers. The method comprises the steps of removal of phytic acid, enzymolysis, enzyme inactivation and the like, wherein at the step of removal of phytic acid, the following methods are adopted: 1, uniformly mixing wheat bran and hot water in a ratio by weight of 1:5-10, adjusting a pH value of the mixed solution to 4.5 to 5.5 by using hydrochloric acid, and holding the mixed solution for 6 to 10 hours while stirring; and 2, adding water in an amount of 10 to 20 percent based on the weight of the wheat bran into the wheat bran so as to make a ratio by weight of the wheat bran to the water of 1:5-8. The method has the advantages of effectively removing the phytic acid, solving the problem that trace mineral substances are difficultly absorbed by the human body due to the existence of the phytic acid, increasing the content of soluble dietary fibers, improving taste of the wheat bran, and making the wheat bran become 'the seventh kind of nutrient' capable of being effectively absorbed by the human body. The wheat bran dietary fibers can be widely used in flour products and healthcare foods.

Description

technical field [0001] The invention relates to a preparation method of dietary fiber, in particular to a preparation method of wheat bran dietary fiber. Background technique [0002] Modern scientific research shows that dietary fiber is one of the essential nutrients for human health. It has a variety of physiological functions, such as weight loss, constipation prevention, intestinal detoxification and reduction of cardiovascular and cerebrovascular incidence. The "seventh nutrient" after water, protein, carbohydrates, fat, vitamins, minerals. Due to the improvement of people's daily life, more and more consumption is polished rice, refined noodles and high-protein foods, resulting in a serious lack of dietary fiber intake by the human body. [0003] Wheat bran is a by-product of wheat in the process of making flour, generally accounting for 15-25% of wheat raw materials, and was mainly used as feed in the past. In recent decades, it has been found that wheat bran conta...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/28A23L1/308A23L33/21
Inventor 张海
Owner 张海
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