Preparation method for wheat bran dietary fiber

A technology for dietary fiber and wheat bran, which is applied in the field of food processing, can solve problems such as low phytic acid content, and achieve the effects of avoiding environmental pollution, increasing content and improving comprehensive utilization.

Active Publication Date: 2015-08-12
郑州新威营养技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above problems, the present invention proposes a new preparation process of wheat bran dietary fiber, the product of the obtained bran dietary fiber not only has low phytic acid content, but also has strong water

Method used

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  • Preparation method for wheat bran dietary fiber
  • Preparation method for wheat bran dietary fiber
  • Preparation method for wheat bran dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of wheat bran dietary fiber, comprising the following steps:

[0027] (1) Crush (no impurities, no mildew, no oxidative rancidity) bran (see Table 1) and pass through a 40-mesh sieve, add water at 50°C according to the weight ratio of material to water 1:10, soak for 45 minutes, and use a colloid mill Refining so that the material can pass through a 70-mesh sieve;

[0028] (2) Use 1mol / L NaOH solution to adjust the pH of the material to 8.0, then add alkaline protease at 0.6% of the dry weight of the bran, and react for 2.5 hours under stirring conditions;

[0029] (3) Heat the material to 70°C, add medium-temperature α-amylase at 0.1% of the dry weight of the bran under stirring conditions, and react for 50 minutes;

[0030] (4) Cool the material to 50°C, add phytase at 0.6% of the dry weight of the bran, and react for 2.5 hours under stirring;

[0031] (5) The material is vacuum filtered, and the filter residue is filtered and washed with water ...

Embodiment 2

[0041] A preparation method of wheat bran dietary fiber, comprising the following steps:

[0042] (1) Grind (no impurities, no mildew, no oxidative rancidity) bran (see Table 1) and pass through a 40-mesh sieve, add water at 55°C according to the weight ratio of material to water 1:6, soak for 60 minutes, and use a colloid mill Refining so that the material can pass through an 80-mesh sieve;

[0043] (2) Use 1mol / L NaOH solution to adjust the pH of the material to 7.5, then add alkaline protease at 0.1% of the dry weight of the bran, and react for 3.0 hours under stirring conditions;

[0044](3) Heat the material to 65°C, add medium-temperature α-amylase at 0.01% of the dry weight of the bran under stirring conditions, and react for 80 minutes;

[0045] (4) Cool the material to 55°C, add phytase at 0.2% of the dry weight of the bran, and react for 3.0 hours under stirring;

[0046] (5) The material is vacuum filtered, and the filter residue is filtered and washed with clear ...

Embodiment 3

[0053] A preparation method of wheat bran dietary fiber, comprising the following steps:

[0054] (1) Crush (no impurities, no mildew, no oxidative rancidity) bran (see Table 1) and pass through a 40-mesh sieve, add water at 45°C according to the weight ratio of material to water 1:15, soak for 30 minutes, and use a colloid mill Refining so that the material can pass through a 60-mesh sieve;

[0055] (2) Use 1mol / L NaOH solution to adjust the pH of the material to 9.0, then add alkaline protease according to 1.0% of the dry weight of the bran, and react for 2.0h under stirring conditions;

[0056] (3) Heat the material to 75°C, add medium-temperature α-amylase at 0.2% of the dry weight of the bran under stirring conditions, and react for 30 minutes;

[0057] (4) Cool the material to 45°C, add phytase at 1.0% of the dry weight of the bran, and react for 2.0 hours under stirring;

[0058] (5) The material is vacuum filtered, and the filter residue is filtered and washed with c...

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Abstract

The invention relates to a preparation method for wheat bran dietary fiber. The preparation method comprises the following steps: (1) crushing the wheat bran, soaking the crushed wheat bran and defibrinating; (2) adjusting the pH value of a material to be 7.5-9.0 and adding alkaline protease into the material and reacting for 2.0-3.0 hours; (3) heating the material to 65-75 DEG C, adding mesophilic alpha-diastase and reacting for 30-80 minutes; (4) cooling the material to 45-55 DEG C, adding phytase and reacting for 2.0-3.0 hours; and (5) carrying out suction filtration in vacuum on the material and drying, puffing, roasting and crushing the residues after suction filtration to obtain the wheat bran dietary fiber. The obtained wheat bran dietary fiber product not only is low in content of phytic acid, but also has relatively strong water absorption capability. Other components in the bran are further fully utilized. The used reagents are free of toxicity and harm, so that the problem of environmental pollution is avoided, and moreover, the economical benefit of the product is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of wheat bran dietary fiber. Background technique [0002] Dietary fiber is a general term for polysaccharide carbohydrates and lignin that are not digested by the human body. It is usually divided into two categories: insoluble dietary fiber and water-soluble dietary fiber. Water-insoluble dietary fiber includes cellulose, hemicellulose, and lignin, which exist in plant cell walls, and water-soluble cellulose includes pectin, β-glucan, and oligosaccharides. Dietary fiber has the characteristics of water absorption and adhesion, so it has a series of physiological functions such as preventing constipation, helping weight loss, preventing colon and rectal cancer, preventing hemorrhoids, lowering blood lipids, preventing coronary heart disease, and improving symptoms of diabetes. Therefore, it is known as the human body. The seventh largest...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23P1/14
CPCA23V2002/00A23V2250/5116A23V2300/28
Inventor 王许东侯周灏李金梁张昆仑王章存张子峰
Owner 郑州新威营养技术有限公司
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