Method for stabilizing wheat bran specially used for whole wheat flour

Abstract

The invention discloses a method for stabilizing the wheat bran specially used for the whole wheat flour, which is mainly characterized in that: the wheat bran is treated by steam and dried by the ultraviolet microwave so that the wheat bran is stabilized. Due to the adoption of the method, the activity of the lipase and the lipoxygenase in the wheat bran can be reduced significantly, and the storage stability of the wheat bran can be improved significantly. In addition, the treated wheat bran has little difference from the non-stabilized wheat bran in colour and organoleptic quality, the content of total phenols in the treated wheat bran is increased slightly, and the antioxidant activity of the treated wheat bran is improved obviously. The method is simple and practical, has an obvious effect and effectively solves a series of problems of the existing method for stabilizing the wheat bran that the equipment has high cost, the operation process is burdensome and complicated, the wheat bran has poor storage stability, the colour of the stabilized wheat bran is dark, the efficacy and the activity are lost, and the stabilized wheat bran is not suitable for producing the whole wheat flour, thereby creating the conditions for producing the high-quality whole wheat flour with long shelf life.

Description

technical field [0001] The invention particularly relates to a method for stabilizing wheat bran special for whole wheat flour, which belongs to the technical field of food processing. Background technique [0002] Whole wheat flour contains all the nutrients of wheat, rich in crude fiber, minerals, vitamins, essential amino acids and other trace functional ingredients, with comprehensive nutrition. The dietary fiber contained in it is 5 to 10 times that of grade flour, most of the vitamins contained are more than 1 times that of grade flour, and mineral elements such as potassium, sodium, iron, manganese, zinc, phosphorus, etc. exceed that of grade flour. More than 2 times. Therefore, whole wheat flour has higher health and nutrition functions. With the improvement of people's living standards, consumers pay more attention to natural, healthy and nutritious food, and whole wheat flour food will inevitably become an important part of three meals a day. Whole wheat flour pr...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of stabilizing method of special wheat bran for whole wheat flour, which is simple and easy to implement, with low processing cost and suitable for industrialized production, thereby overcoming the unsatisfactory effect of the prior art on wheat bran deactivation, fat Enzyme and lipoxygenase are easy to revive, the fatty acid value rises too fast during storage, the equipment investment cost is high, and the mild treatment method reduces the total phenolic content, antioxidant activity and color sensory quality, etc.

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