High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling

A technology of high dietary fiber and wheat bran, applied in the field of food processing, can solve the problems of large damage to natural ingredients, achieve low cost, easy operation, and solve the effects of low water-soluble dietary fiber content

Active Publication Date: 2015-03-25
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the defects of the existing chemical and enzymatic extraction processes that damage natural components greatly, realize the high-value and full utilization of wheat by-product bran and sub-flour, and provide a high dietary fiber noodle and full utilization A process for making high-fiber noodles f

Method used

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  • High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling
  • High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling
  • High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of high dietary fiber noodles, its composition and parts by weight are as follows:

[0039]

[0040] The above-mentioned method for making high dietary fiber noodles by fully utilizing wheat bran and secondary flour, the specific steps are as follows:

[0041] (1) Raw material handling

[0042] 1) Determination of components: the contents of each component of wheat bran are 12.7% of moisture, 4.6% of fat, 15.1% of protein, 17.6% of starch, 5.5% of ash, 0.8% of soluble dietary fiber and 43.7% of insoluble dietary fiber; The component content is 11.9% of moisture, 4.3% of fat, 12.8% of protein, 39.6% of starch, 4.5% of ash, 0.7% of soluble dietary fiber and 26.2% of insoluble dietary fiber;

[0043] 2) Mixing: Wheat bran and secondary flour are mixed at a mass ratio of 2:1. After mixing, the raw material components are 13.2% water, 4.5% fat, 14.3% protein, 24.9% starch, 4.7% ash, and 0.8% soluble dietary fiber. % and insoluble dietary fiber 41.9%. After crush...

Embodiment 2

[0048] A kind of high dietary fiber noodles, its composition and parts by weight are as follows:

[0049]

[0050]

[0051] The above-mentioned method for making high dietary fiber noodles by fully utilizing wheat bran and secondary flour, the specific steps are as follows:

[0052] (1) Raw material handling

[0053] 1) Determination of components: the contents of each component of wheat bran are 12.7% of moisture, 4.6% of fat, 15.1% of protein, 17.6% of starch, 5.5% of ash, 0.8% of soluble dietary fiber and 43.7% of insoluble dietary fiber; The component content is 11.9% of moisture, 4.3% of fat, 12.8% of protein, 39.6% of starch, 4.5% of ash, 0.7% of soluble dietary fiber and 26.2% of insoluble dietary fiber;

[0054] 2) Mixing: Mix wheat bran and secondary flour at a mass ratio of 8:1. After mixing, the raw material components are 13.5% water, 4.6% fat, 14.8% protein, 20% starch, 5.4% ash, and 0.8% soluble dietary fiber. % and insoluble dietary fiber 46.2%. After c...

Embodiment 3

[0059] A kind of high dietary fiber noodles, its composition and parts by weight are as follows:

[0060]

[0061]

[0062] The above-mentioned method for making high dietary fiber noodles by fully utilizing wheat bran and secondary flour, the specific steps are as follows:

[0063] (1) Raw material handling

[0064] 1) Determination of components: the contents of each component of wheat bran are 12.7% of moisture, 4.6% of fat, 15.1% of protein, 17.6% of starch, 5.5% of ash, 0.8% of soluble dietary fiber and 43.7% of insoluble dietary fiber; The component content is 11.9% of moisture, 4.3% of fat, 12.8% of protein, 39.6% of starch, 4.5% of ash, 0.7% of soluble dietary fiber and 26.2% of insoluble dietary fiber;

[0065] 2) Mixing: Mix wheat bran and secondary flour at a mass ratio of 6:1. After mixing, the raw material components are 13.5% water, 4.5% fat, 14.8% protein, 20.7% starch, 5.4% ash, and 0.8% soluble dietary fiber. % and insoluble dietary fiber 45.6%. After...

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Abstract

The invention relates to high dietary fiber noodles and a method for preparing the high dietary fiber noodles by fully utilizing wheat bran and wheat middling. The high dietary fiber noodles comprise the following ingredients in parts by weight: 5-20 parts of wheat bran dietary fiber, 65-75 parts of flour, 15-20 parts of water, 1-2 parts of table salt and 0.1-0.5 part of an additive, namely sodium carboxymethylcellulose. The high dietary fiber noodles have no obvious differences in textures and properties as compared with the ordinary noodles without added dietary fiber, and is excellent in taste; by adopting the method, the problem about the full utilization of wheat by-product bran and wheat middling is effectively solved, the additional value of wheat bran and wheat middling is improved, and the problems that wheat bran is low in content of water-soluble dietary fiber, low in processing adaptability, great in influences on the textures of flour products and the like are solved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to high dietary fiber noodles and a method for making high dietary fiber noodles by fully utilizing wheat bran and wheat flour. Background technique [0002] Wheat is the earliest and most widely planted food crop in the world. my country's annual output of wheat is about 110 million tons, ranking first in the world. The traditional processing of wheat is mainly milling, and quite a lot of wheat by-products, bran and flour, are not effectively utilized and are generally used for feed processing, with low economic value. Bran contains a large amount of dietary fiber, close to about 40%, and is an ideal raw material for dietary fiber production. Dietary fiber has excellent length, elasticity and strength characteristics, so that it can form a network with a certain thickness in the intestinal tract, forming the mesh adsorption of dietary fiber; the surface of dietary fiber molecules ha...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L33/22
CPCA23L7/109A23L33/22A23V2002/00A23V2250/5116A23V2250/51088
Inventor 张民刘锐刘杰李茜
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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