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Preparation method of superfine bran powder

A bran powder and ultrafine technology, which is applied in the field of preparation of ultrafine bran powder, can solve problems such as indigestibility and poor taste of ultrafine bran powder, and achieve the effect of solving poor taste and reducing energy consumption

Inactive Publication Date: 2015-05-13
北京中国科学院老专家技术中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the preparation method of a kind of superfine bran powder proposed by the present invention adds pretreatment steps such as steam explosion and enzymolysis before the traditional superfine pulverization process, and solves the problem of poor mouthfeel of superfine bran powder, The problem of indigestion, the pretreatment step can also effectively reduce the energy consumption of the bran powder ultrafine pulverization process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Put the wheat bran into the steam explosion tank, keep it under the temperature of 180°C and the pressure of 0.9MPa for 10min, and then explode it instantly; collect the wheat bran after steam explosion, add water with 5 times the mass of wheat bran to obtain the wheat bran and A mixture of water, then add a mixture of cellulase, hemicellulase, xylanase, and pectinase, the amount of each enzyme added to the mixture of bran and water is 1U / g; at 40°C Wet superfine pulverization is carried out; the wheat superfine bran powder is obtained by drying, and the water content thereof is controlled at 11%.

[0018] It has been verified by experiments that the ultrafine wheat bran powder obtained in this example can fully degrade macromolecular substances such as cellulose, hemicellulose, xylan, and pectin in the bran, thereby solving the problem of indigestibility.

[0019] Taste: The superfine wheat bran powder prepared in this example has a delicate taste, no rough feeling, sl...

Embodiment 2

[0022] Put the barley bran into a steam explosion tank, maintain it at 180°C and 0.8 MPa pressure for 12 minutes, and then explode it instantly; collect the barley bran after steam explosion, add water 3 times the mass of the barley bran to obtain the barley bran and The mixture of water, then add the mixture of cellulase, hemicellulase, xylanase, pectinase, the addition amount of each enzyme in the mixture of barley bran and water is 0.8U / g; at 40 The wet ultrafine pulverization is carried out at ℃; the barley ultrafine bran powder is obtained by drying, and the water content is controlled at 10%.

[0023] It has been verified by experiments that the barley ultrafine bran powder obtained in this example can fully degrade macromolecular substances such as cellulose, hemicellulose, xylan, and pectin in the bran, thereby solving the problem of indigestibility.

[0024] Taste: The barley superfine bran powder prepared in this example has a delicate taste, no rough feeling, slight...

Embodiment 3

[0027] Put oat bran into a steam explosion tank, maintain it at 160°C and 0.6MPa pressure for 10 minutes, and then explode instantly; collect the oat bran after steam explosion, add water 3 times the weight of oat bran to obtain oat bran and The mixture of water, then add the mixture of cellulase, hemicellulase, xylanase, pectinase, the addition amount of each enzyme in the mixture of oat bran and water is 0.5U / g; at 45 The wet ultrafine pulverization is carried out at ℃; the oat ultrafine bran powder is obtained by drying, and the water content thereof is controlled at 8%.

[0028] It has been verified by experiments that the oat ultrafine bran powder obtained in this example can fully degrade macromolecular substances such as cellulose, hemicellulose, xylan, and pectin in the bran, thereby solving the problem of indigestibility.

[0029] Taste: The oat superfine bran powder prepared in this example has a delicate taste, no rough feeling, slightly sweet, and strong wheat flav...

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PUM

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Abstract

The invention discloses a preparation method of superfine bran powder. The method comprises the following steps: (1) steam explosion, namely, feeding bran into a steam explosion tank, maintaining for 10 to 12 minutes at the temperature of 160 to 180 DEG C and under the pressure of 0.6 to 1.0MPa, and then performing instantaneous explosion; (2) enzymolysis, namely, collecting bran subjected to steam explosion in step (1), adding water, and then adding a mixture of cellulose, hemicellulase, xylanase and pectinase, wherein 0.5 to 1U / g of each of cellulose, hemicellulase, xylanase and pectinase is added to the mixture of bran and water; (3) crushing, namely, performing superfine crushing for the mixture obtained in step (2); and (4) drying, namely, drying the mixture obtained in step (3) to obtain the superfine bran powder. With the adoption of the method, cellulose, hemicelluloses, xylan, pectin and other high molecular substances with high content in the bran can be fully degraded, so that the problems of poor taste and difficult digesting of the superfine bran can be solved, and moreover, the energy consumption in the superfine bran crushing process can be effectively reduced.

Description

technical field [0001] The invention relates to a preparation method of ultrafine bran powder, which belongs to the field of agricultural product processing. Background technique [0002] Studies have shown that bran contains a large number of essential nutrients for the human body, including protein, amylase, vitamins and minerals, etc. Stomach and other effects. Bran dietary fiber can bind carcinogens or their precursors, and prevent carcinogens from acting on intestinal wall cells; it can increase the fiber content in food, improve constipation, and reduce cholesterol in the body. Bran oligosaccharides have low calorific value, and can be used as an ideal sugar source for patients with diabetes, obesity, and hyperlipidemia. At the same time, they have surface activity, can absorb toxic substances and pathogenic bacteria in the intestinal tract, improve the body's disease resistance, and activate the immune system. . Phenolic compounds in bran also have very important p...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L33/22
CPCA23V2002/00
Inventor 刘斌马彤罗小川郭天欢魏立新
Owner 北京中国科学院老专家技术中心
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