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Preparation method of instant flavor crisp bran

A bran and flavor technology, applied in the field of preparation of ready-to-eat crispy bran, can solve the problems affecting the development of the wheat processing industry, reducing the utilization value of wheat, and wasting food resources, so as to achieve easy digestion and absorption, increase direct edibility and Taste, the effect of reducing dissolution

Inactive Publication Date: 2016-09-07
SHAANXI NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] At present, related products related to wheat bran are mainly developed around dietary fiber, and the product form is single; except for a few related products, such as wheat bran dietary fiber biscuits, wheat bran sausage, bran bread, etc., a large number of wheat bran with nutritional value It is treated as feed at a low price, seriously reducing the utilization value of wheat, affecting the development of the wheat processing industry, and at the same time, causing a huge waste of food resources

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  • Preparation method of instant flavor crisp bran
  • Preparation method of instant flavor crisp bran
  • Preparation method of instant flavor crisp bran

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Embodiment Construction

[0026] The technical solution of the present invention will now be further described in conjunction with experiments and examples, and the present invention is not limited to the following implementation situations.

[0027] Taking 50kg of wheat bran as an example, the method for preparing it into instant flavor crispy bran is realized by the following steps:

[0028] (1) Select and remove impurities from the wheat bran, sieve through a 60-100 mesh sieve to remove fine starch granules in the wheat bran, infiltrate and enzymolyze the wheat bran with a mixed enzyme solution, wherein the mixed enzyme solution is composed of a mass concentration of Mixing 0.5%-1.5% α-amylase liquid and 1.0%-3.0% cellulase liquid;

[0029] (2) Enzymolyze the wetted wheat bran at 40-80°C for 3-8 hours, 5 ~3×10 5 Treat the wheat bran for 15-50 minutes under the condition of Pa, inactivate the enzyme and modify the pressure difference, and then quickly release the pressure to cause a certain degree ...

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Abstract

The invention relates to a preparation method of instant flavor crisp bran. The preparation method comprises carrying out immersion enzymolysis on wheat bran by a mixed enzyme liquid, carrying out synchronous enzyme deactivation and differential pressure modification at a high temperature under high pressure, carrying out hot air drying so that wheat bran proteins, amino acids and carbohydrates undergo a Maillard reaction and seasoning the product to obtain the instant flavor crisp bran with a certain fragrance and color. The preparation method reduces a cost and a nutrient loss, can be digested and absorbed easily after eating and improves health functions of the instant flavor crisp bran. The instant flavor crisp bran has a loose structure, has a crisp taste and has good palatability.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of instant flavor crispy bran. Background technique [0002] my country is a large wheat production and consumption country, with an annual output of more than 100 million tons. The nutritional and functional characteristics of wheat are mainly concentrated in its cortex and germ part, namely bran. Wheat bran is the main by-product in the process of wheat flour milling, accounting for about 20%-22% of the wheat grain. The annual processed wheat bran in my country is more than 20 million tons. Bran Bran contains two major types of physiologically active substances, namely phenolic compounds and active polysaccharides. Active polysaccharides mainly refer to wheat dietary fiber, and phenolic substances mainly include phenolic acids, flavonoids and lignans. In addition, bran also contains higher gluten protein, B vitamins, vitamin E, amino acids and min...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5114A23V2250/192A23V2300/10
Inventor 张清安范学辉田呈瑞胡莲育
Owner SHAANXI NORMAL UNIV
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