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Preparation method of functional wheat bran

A wheat bran and functional technology, applied in the field of preparation of functional wheat bran, can solve the problems of multiple food safety hazards, large solvent consumption, complicated process, etc., and achieve the effect of improving the total antioxidant capacity

Active Publication Date: 2013-08-21
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The absorption and utilization rate of bound phenolic acids in the human body is very low, thus causing a great waste of resources
At present, most of the existing bran phenolic acid hydrolysis technologies are carried out in the state of suspension. This method consumes a lot of solvents, and the process is complicated. After extracting phenolic acids, a large amount of waste residue and waste liquid are left, so it is difficult to apply in industry.
On the other hand, the outer cortex of wheat grains contains more pesticide residues, heavy metals, mycotoxins and harmful microorganisms, so traditional wheat bran products have more food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0012] Embodiment 1: Adjust the water content of the cleaned and plump Lumai 21 wheat to 16%, and let it stand at room temperature for 10 minutes; use a peeling-off type wheat peeling machine to remove 2% of the outer skin layer a of the wheat, and then continue peeling to obtain Bran component b which accounts for 8% of wheat grain; add 4mol / L sodium bicarbonate solution to the bran component b until the water content of the material is 24%, hydrolyze at 45°C for 36hr; dry the bran after alkali hydrolysis To 18% water content, the temperature of the three zones of the twin-screw extruder is 120, 140 and 160°C respectively, the screw speed is 100rpm, the extruded material is crushed to 120 mesh, and water is added to make a milk slurry with a concentration of 12%, and then lemon is added The pH was adjusted to 7.0 by acid, and the functional wheat bran product was obtained by spray drying. Compared with untreated bran component b, the available phenolic acid content of the fun...

Embodiment approach 2

[0013] Embodiment 2: Adjust the water content of the cleaned and plump Zinuo No. 1 wheat to 20%, and let it stand at room temperature for 8 minutes; use a wiping-off type wheat peeling machine to remove 3% of the outer skin of the wheat, and then continue peeling to obtain Bran component b, which accounts for 6% of wheat grains; add 2mol / L sodium hydroxide solution to the bran component b until the water content of the material is 20%, hydrolyze at 60°C for 24hr; dry the alkali-hydrolyzed bran until The water content is 20%, the temperature of the three zones of the twin-screw extruder is 130, 150 and 170°C respectively, the screw speed is 200rpm, the extruded material is crushed to 100 mesh, added water to make a 30% whey slurry, and then added lactic acid to adjust the pH to 6.0, functional wheat bran products obtained by drum drying. Compared with untreated bran component b, the available phenolic acid content of the functional wheat bran product was increased by 5.7 times,...

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PUM

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Abstract

The invention relates to a preparation method of functional wheat bran, which comprises the steps of removing 1%-4% of bran component a of wheat with a wipe-type wheat peeler, continuing to peel, obtaining a bran component b accounting for 5%-10% of wheat grains, adding alkaline liquor to the bran component b till the moisture content of materials reaches 15%-50%, uniformly mixing, conducting solid alkaline hydrolysis for 2-48hr at 20-60 DEG C, extruding and expanding the materials after the alkaline hydrolysis with a twin-screw extruder, and preparing the functional wheat bran through low-temperature superfine grinding, size mixing, homogenizing, spray drying or drum drying. Compared with the common bran, the functional wheat bran has higher antioxidant activity; the content of available phenolic acid of the wheat bran is increased by 3-6 times; the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity is increased by 3-5 times; and the total antioxidant capacity of the bran is increased by 3-4 times.

Description

(1) Technical field: [0001] The invention relates to a preparation method of functional wheat bran. (2) Background technology: [0002] Wheat bran is not only rich in protein, vitamins and mineral elements, but also contains very precious phenolic acid antioxidant active substances. Only a small part of phenolic acids in wheat bran exists in free form, and most of them are combined with cell wall polysaccharides through ester bonds or ether bonds. This part of phenolic acids is called bound phenolic acids. The absorption and utilization rate of bound phenolic acids in the human body is very low, thus causing a great waste of resources. At present, most of the existing bran phenolic acid hydrolysis technologies are carried out in the state of suspension. This method consumes a lot of solvents, the process is complicated, and a large amount of waste residue and waste liquid are left after extracting phenolic acids, so it is difficult to apply in industry. On the other hand, ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 侯汉学张宪省董海洲张锦丽
Owner SHANDONG AGRICULTURAL UNIVERSITY
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