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Wheat bran beverage and its preparation method

A technology of wheat bran and beverages, applied in the field of wheat bran beverages and their preparation, can solve the problems affecting the appearance and consumption of beverages, the inability to suspend liquid wheat bran beverages, and the inability to suspend wheat bran beverages, so as to achieve uniform appearance, save time and production The effect of low cost and equipment requirements

Inactive Publication Date: 2012-06-13
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: in the existing dietary fiber health drinks, the viscosity of the konjac powder used will be destroyed after high-temperature sterilization, and the liquid wheat bran drink made cannot be suspended at all, which seriously affects the appearance and appearance of the drink. For the problem of eating, a wheat bran drink and its preparation method are provided. By changing the formula of the wheat bran drink, the present invention effectively solves the problem that the wheat bran drink cannot be suspended after high-temperature sterilization, which affects the appearance and consumption of the drink. At the same time, the present invention All the functional components of wheat bran can be kept relatively intact, and its baking, high-pressure cooking and other processes increase the functional components in wheat bran to dissolve in beverages, maximizing their utilization and nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A wheat bran beverage, comprising the following components by mass percentage: 0.08% composite gum, 0.7% wheat bran, 0.05% citric acid, and the rest of water, the composite gum is composed of xanthan gum and konjac gum, xanthan gum and konjac gum The weight ratio is 7:3.

[0032] Its production method is as follows:

[0033] (1) Cleaning: Put the wheat bran in water and wash it to remove the starch and impurities attached to the surface of the wheat bran;

[0034] (2) Baking: Spread the cleaned wheat bran on a baking tray and bake it at 200°C for 15 minutes. During the baking process, turn the wheat bran every 5 minutes to prevent the wheat bran from being burnt;

[0035] (3) Pulverization: pulverize the pulverized wheat bran to 0.425mm;

[0036] (4) Soaking: add drinking water according to the ratio of wheat bran: water = 1:30, so that the wheat bran is evenly dispersed;

[0037] (5) pH adjustment: add citric acid with a mass percentage concentration of 2.5% to the ...

Embodiment 2

[0045] A wheat bran beverage, comprising the following components by mass percentage: 0.10% composite gum, 2% wheat bran, 0.1% citric acid, and the rest of water, the composite gum is composed of xanthan gum and konjac gum, xanthan gum and konjac gum The weight ratio is 3:1.

[0046] Its production method is as follows:

[0047] (1) Cleaning: Put the wheat bran in water and wash it to remove the starch and impurities attached to the surface of the wheat bran;

[0048] (2) Baking: Spread the cleaned wheat bran on a baking tray and bake it at 250°C for 20 minutes. During the baking process, turn the wheat bran every 5 minutes to prevent the wheat bran from being burnt;

[0049] (3) Crush: crush the crushed wheat bran to 0.180mm;

[0050] (4) Soaking: add drinking water according to the ratio of wheat bran: water = 1:30, so that the wheat bran is evenly dispersed;

[0051] (5) pH adjustment: add 2.5% citric acid to the soaked wheat bran to adjust its pH value to 4;

[0052] (...

Embodiment 3

[0059] A wheat bran beverage, comprising the following components by mass percentage: 0.02% composite gum, 1.0% wheat bran, 0.01% citric acid, and the rest of water, the composite gum is composed of xanthan gum and konjac gum, xanthan gum and konjac gum The weight ratio is 4:1.

[0060] Its production method is as follows:

[0061] (1) Cleaning: Put the wheat bran in water and wash it to remove the starch and impurities attached to the surface of the wheat bran;

[0062] (2) Baking: Spread the cleaned wheat bran on a baking tray and bake it at 220°C for 30 minutes. During the baking process, turn the wheat bran every 5 minutes to prevent the wheat bran from being burnt;

[0063] (3) Crush: crush the crushed wheat bran to 0.300mm;

[0064] (4) Soaking: add drinking water according to the ratio of wheat bran: water = 1:30, so that the wheat bran is evenly dispersed;

[0065] (5) pH adjustment: add 2.5% citric acid to the soaked wheat bran to adjust its pH value to 6;

[0066...

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PUM

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Abstract

The invention discloses a wheat bran beverage, which solves the problem that in current meal fiber health care beverage, the used konjak powder is performed high temperature disinfection and then the viscosity is destroyed, the prepared liquid wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced. The beverage comprises the following ingredients by weight percentage: 0.02-0.10% of composite gum, 0.7-2% of wheat bran, 0.01-0.1% of citric acid and the balance of water. The composite gum is composed of xanthan gum and konjak gum, the mass ratio of the xanthan gum and konjak gum is 7:3 to 4:1. According to the invention, the formula of the wheat bran beverage is changed, so that the used konjak powder is performed high temperature disinfection, the wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced The wheat bran beverage can completely keep all functional components ofwheat bran, so that the utilization rate and nutrition value can reach maximization.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a wheat bran beverage and a preparation method thereof. Background technique [0002] wheat( Triticum aestivum L.) is one of the most important crops with the largest planting area and the widest distribution in the world. my country is a big wheat producing country, with an annual output of more than 100 million tons. Wheat bran is the main processing by-product of wheat flour mills. The annual processed wheat bran can reach more than 20 million tons, but most of them are directly used as feed materials. Utilization, no further processing and utilization. [0003] Studies have found that wheat bran is rich in functional components, including 46% non-starch polysaccharides, a small amount of arabinosylgalactose, dextran and a small amount of xylan from the cell endosperm and aleurone layer, and 4% -5% phytic acid and 0.4%-1.0% ferulic acid. [0004] Chinese patent CN20071013930...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 张志清周利茗白琦罗松明刘兴艳蒲彪
Owner SICHUAN AGRI UNIV
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