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Biologic modifying method of bran for producing whole wheat flour

A bio-modified, whole-wheat flour technology, applied in the direction of bacteria, application, food science, etc. used in food preparation, can solve the problems of consumer resistance, can not effectively improve the nutritional characteristics and processing characteristics of bran, and achieve extended Excellent storage stability, nutritional properties and processing properties, and flavor improvement effects

Inactive Publication Date: 2016-02-03
ZHEJIANG HENGLE GRAIN CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods cannot effectively improve the nutritional and processing properties of bran
On the other hand, the use of additives is likely to cause consumers to resist

Method used

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  • Biologic modifying method of bran for producing whole wheat flour
  • Biologic modifying method of bran for producing whole wheat flour
  • Biologic modifying method of bran for producing whole wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the biomodification method of the bran that this is used for wholemeal production comprises the steps:

[0034] A, bran pre-treatment: bran crushed to 40-60 mesh sieve; take 100 parts by weight of bran in a bottle, cover and sterilize at 121°C for 20 minutes in an autoclave;

[0035] B, lactic acid bacteria activation: get 1 weight part of commercial lactic acid bacteria powder, inoculate it in the MRS liquid medium, the inoculum size is 1:500 (w / v), then carry out activation cultivation under the condition of 36~38 ℃ for 16h at the temperature, to In the middle and late stages of the logarithmic growth phase, the activated lactic acid bacteria liquid is obtained. The bacterial solution was centrifuged, and the supernatant was discarded. The cell pellet was resuspended to the original volume with distilled water to obtain the lactic acid bacteria suspension;

[0036] C, bran fermentation: get 100 parts by volume (mL) of the lactic acid bacteria suspensio...

Embodiment 2

[0042] Embodiment 2: the biomodification method of the bran that this is used for wholemeal production comprises the steps:

[0043] A, bran pretreatment: same as embodiment 1;

[0044] B, lactic acid bacteria activation: same as embodiment 1;

[0045] C, bran fermentation: get 1.25 parts by weight (g) of yeast dry powder and be dissolved in 100 parts by volume (mL) of distilled water, join in 100 parts by weight (g) of sterilized bran, stir at a temperature of 37 Cultivate for 24 hours under the condition of ℃;

[0046] D, bran drying: same as embodiment 1;

[0047] Physical and chemical indicators: water-soluble arabinoxylan, phytic acid degradation rate, total dietary fiber, soluble dietary fiber (as shown in Table 1).

[0048] Enzymatic properties: lipase, polyphenol oxidase (such as figure 1 shown).

[0049] Hydration characteristics: water holding capacity, water retention capacity (such as figure 2 shown).

[0050] According to the invention: the water-soluble a...

Embodiment 3

[0051] Embodiment 3: the biomodification method of the bran that this is used for wholemeal production comprises the steps:

[0052] A, bran pretreatment: same as embodiment 1;

[0053] B, lactic acid bacteria activation: same as embodiment 1;

[0054] C, bran fermentation: get 1.25 parts by weight (g) yeast dry powder and dissolve in 100 parts by volume (mL) of the activated lactic acid bacteria suspension, join in 100 parts by weight (g) of sterilized bran, stir Incubate at 37°C for 24 hours after uniformity;

[0055] D, bran drying: same as embodiment 1;

[0056] Physical and chemical indicators: water-soluble arabinoxylan, phytic acid degradation rate, total dietary fiber, soluble dietary fiber (as shown in Table 1).

[0057] Enzymatic properties: lipase, polyphenol oxidase (such as figure 1 shown).

[0058] Hydration characteristics: water holding capacity, water retention capacity (such as figure 2 shown).

[0059] According to the invention: the water-soluble ar...

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Abstract

The invention discloses a biologic modifying method of bran for producing whole wheat flour. The biologic modifying method can comprise the following steps of: crushing large bran, performing sterilization treatment, inoculating microzymes and / or lactic acid bacteria for solid state fermentation, and after the fermentation, performing drying treatment. According to the biologic modifying method disclosed by the invention, the sterilization treatment is performed, so that infectious microbes and endogenous enzymes in the bran are in inactivation, the eating safety is improved, and the shelf life is prolonged; the fermentation effects of microorganisms including the microzymes, the lactic acid bacteria and the like are utilized for modifying the bran, so that the effects are obvious, the operation is easy, the safety is high, and besides, through the fermentation, nutrient components in the bran are obviously improved; the fermentation is performed under solid-state conditions, so that water in the later-stage drying process is easy to remove, and reduction of energy consumption is facilitated. In short, through the technology disclosed by the invention, the preparation of the bran with the characteristics of being high in stability, good in nutritional properties, good in processing properties and the like can be realized, the bran can be used for producing high-quality whole wheat flour, and besides, the biologic modifying method is simple in technology, low in cost and suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a biological processing method of whole wheat flour, in particular to a biological modification method of bran used in the production of whole wheat flour, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's health awareness, more and more attention has been paid to whole grain food. Studies have shown that whole grain foods have many physiological effects: such as lowering cholesterol, preventing atherosclerosis, preventing cardiovascular disease, reducing the risk of diabetes, improving gastrointestinal function, and reducing the risk of colon cancer. These physiological effects of whole grain foods are closely related to various functional components such as dietary fiber, minerals, vitamins, and essential amino acids rich in grain bran. Wheat is one of the main food crops in China. The quality of the wheat processing industry not only affects the national ec...

Claims

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Application Information

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IPC IPC(8): A23L7/104
CPCA23V2002/00A23V2400/123A23V2400/249A23V2250/76
Inventor 朱科学赵慧敏郭晓娜周惠明邬大江李建华彭伟
Owner ZHEJIANG HENGLE GRAIN CO LTD
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