Preparation method for bran protein

Abstract

The present invention relates to a crop, particularly relates to a preparation method for a bran protein, and belongs to the technical field of agricultural byproduct processing. The bran protein finished product is obtained through the steps of crushing, soaking, homogenizing, and bathing in constant temperature water. The finished product as the high concentration bran protein can be used directly as a protein resource for the food industry to increase the protein content, improve food nutritional value, and improve some food texture. The bran protein can also be treated by mild controlled hydrolysis to improve the emulsification stability further, thereby having broader purposes.

Description

technical field [0001] The invention relates to an agricultural crop, in particular to a preparation method of bran protein, and belongs to the technical field of agricultural by-product processing. Background technique [0002] In northern my country, wheat is the main food product, and wheat bran accounts for about 1 / 4 of the wheat grain, and its protein content is about 16%. At present, most flour manufacturers sell bran directly to feed mills, and seldom use it for further processing and reuse. Under the condition that protein resources are relatively scarce at present, bran, as a plant protein resource, should be valued by people. Due to the characteristics of bran itself, bran protein is closely combined with fiber and is not easy to separate, which has always hindered people's understanding and utilization of it. In recent years, people have done a lot of research on the deep processing and reuse of bran protein. It can be directly added to food as a highly concentr...

AI Technical Summary

Problems solved by technology

At present, most flour manufacturers directly sell bran to feed mills, and seldom use it for further processing and reuse.