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Preparation method of fiber grain food ingredient

A technology for food ingredients and grains, applied in the field of preparation of grain products and fibrous grain food ingredients, can solve problems such as difficulty in extrusion and puffing, and achieve the effects of improved gelling, simple process and no loss of raw materials

Inactive Publication Date: 2013-06-26
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the particularity of grain fiber, it is difficult to extrude and expand alone

Method used

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  • Preparation method of fiber grain food ingredient
  • Preparation method of fiber grain food ingredient
  • Preparation method of fiber grain food ingredient

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for fiber cereal food ingredients, the steps are as follows:

[0027] (1) Prepare reactants: pre-dissolve 40g sodium tripolyphosphate, 15g sodium trimetaphosphate and 40g sodium sulfate in 400mL clean water, mix well;

[0028] (2) Take 1000g of fresh rice bran, add it to the prepared solution, adjust the pH to 9 with a reaction auxiliary sodium hydroxide solution with a mass ratio of 5%, mix well, and stir for 20 minutes;

[0029] (3) Extrusion: use a twin-screw extruder for extrusion, the temperature of the first section is 50°C, the temperature of the second section is 90°C, the temperature of the third section is 120°C, the speed is 150 rpm, and the feed rate 30kg / h, the rice bran is dried at 70-80℃ for 40min after extrusion;

[0030] (4) The extruded and dried rice bran is ultrafinely pulverized in a jet mill, and the particle size is 100 mesh, which is rice bran powder. The superfine pulverization can be jet pulverization or vibration mill. R...

Embodiment 2

[0034] A preparation method for fiber cereal food ingredients, the steps are as follows:

[0035] (1) Dissolve in 400mL clean water of 30g sodium tripolyphosphate, 15g sodium trimetaphosphate and 30g sodium sulfate in advance, mix well;

[0036] (2) Take 1000g of fresh wheat bran, add it to the prepared solution, adjust the pH to 8 with a reaction auxiliary sodium hydroxide solution with a mass ratio of 5%, mix well, and stir for 30 minutes;

[0037] (3) Use a twin-screw extruder to extrude, the temperature of the first section is 60°C, the temperature of the second section is 90°C, the temperature of the third section is 130°C, the speed is 200 rpm, and the feed rate is 30kg / min. h, dry the wheat bran at 70-80°C for 40 minutes after extrusion;

[0038] (4) The extruded and dried wheat bran is ultrafinely pulverized in a jet mill with a particle size of 100 mesh. The color of wheat bran products is light yellow, with special grain flavor and good water solubility.

[0039] ...

Embodiment 3

[0042] A preparation method for fiber cereal food ingredients, the steps are as follows:

[0043] (1) Dissolve in 400mL clean water of 40g sodium tripolyphosphate, 15g sodium trimetaphosphate and 20g sodium sulfate in advance, and mix well.

[0044] (2) Take 1000 g of corn husks, add it to the prepared solution, adjust the pH to 8 with 5% reaction additive sodium hydroxide solution by mass ratio, mix well, and stir for 30 minutes.

[0045] (3) Use a twin-screw extruder to extrude, the temperature of the first section is 65°C, the temperature of the second section is 90°C, the temperature of the third section is 125°C, the speed is 200 rpm, and the feed rate is 25kg / min. h, after extrusion, dry the corn hulls at 70-80°C for 50 minutes.

[0046] (4) The extruded and dried corn hulls are ultrafinely pulverized in an airflow mill, and the particle size is 100 mesh. The corn dregs product is yellowish in color, has a grain flavor, and has good water solubility.

[0047] The main...

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PUM

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Abstract

The invention relates a preparation method of a fiber grain food ingredient, which comprises the following steps of: by taking rice bran, wheat bran, corn skin dregs and the like which are rich in fibers and grain as raw materials, adding a reagent, extruding, drying, crushing and preparing the fiber food ingredient. By combining a reaction extruding technology and an ultrafine crushing technology, the water absorbability, the gel property, the compatibility and the edibility of the fiber raw materials are increased obviously, the processing treatment process is simple and pollution-free, theraw materials are lossless, the energy consumption is low, the prepared product can be used for meat products, freezing food and bakery products and is green, natural and healthy.

Description

technical field [0001] The invention relates to the field of food processing, and relates to a grain product, especially a preparation method of a fiber grain food ingredient Background technique [0002] Cereals are rich in insoluble fibers including cellulose and lignin, as well as some hemifibres from foods such as wheat bran, corn bran, celery, fruit peels and root vegetables. In recent years, with people's understanding of dietary structure, dietary fiber has gradually been accepted by people due to its physiological functions of laxative, detoxification and prevention of obesity, diabetes, coronary heart disease, rectal cancer, colon cancer and other diseases. [0003] In modern food processing, raw materials rich in dietary fiber such as rice bran, wheat bran, corn husk, and whole grains are processed and added to different foods, such as meat products, beverages, frozen foods, and baked foods. [0004] The poor edibility of fiber-rich food raw materials is still a p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 王稳航
Owner TIANJIN UNIV OF SCI & TECH