Novel process for preparing dietary fiber by high-value comprehensive utilization of wheat bran
A technology of comprehensive utilization and dietary fiber, applied in the field of food processing, can solve the problems of reducing the water holding capacity and swelling property of fiber products, less development and utilization, and inedible, so as to reduce the process level and output ratio, and improve the nutritional value. The effect of increasing efficiency
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[0022] Example 1:
[0023] A new process for preparing dietary fiber from high-value comprehensive utilization of wheat bran, which is characterized in that it specifically includes the following steps:
[0024] (1) Pretreatment of bran: pulverize the removed bran and pass through a 100-mesh sieve;
[0025] (2) Water solubility: dissolve the pretreated bran with pure water 10 times the mass ratio, and stir to obtain a bran suspension;
[0026] (3) Ultrasonic assisted enzymatic hydrolysis: adjust the pH of the suspension to 8.0~9.0, add alkaline protease according to the ratio of the bran mass to 2%, enzymatic hydrolysis under the assist of ultrasonic, enzymatic hydrolysis temperature 50~60℃, ultrasonic power 300W, use a mixer to stir at a constant speed during the enzymatic hydrolysis time is 90min; then adjust the pH of the bran suspension to 5.5-7.5, add α-amylase in the proportion of 3% of the bran mass ratio, and enzymatically hydrolyze with the assistance of ultrasound. The enzy...
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[0034] Example 2:
[0035] A new process for preparing dietary fiber from high-value comprehensive utilization of wheat bran, which is characterized in that it specifically includes the following steps:
[0036] (1) Pretreatment of bran: pulverize the removed bran and pass through a 100-mesh sieve;
[0037] (2) Water solubility: dissolve the pretreated bran with 8 times the mass of pure water, and stir to obtain a bran suspension;
[0038] (3) Ultrasonic assisted enzymatic hydrolysis: adjust the pH of the suspension to 8.0~9.0, add alkaline protease according to the ratio of the bran mass to 1%, and enzymatically hydrolyze under the assist of ultrasonic, the enzymatic hydrolysis temperature is 50~60℃, ultrasonic power 300W, use a mixer to stir at a constant speed during the enzymatic hydrolysis time for 90min; then adjust the pH of the bran suspension to 5.5-7.5, add α-amylase at a ratio of 2% by weight of the bran, and enzymatically hydrolyze with the assistance of ultrasound. The e...
Example Embodiment
[0046] Example 3:
[0047] A new process for preparing dietary fiber from high-value comprehensive utilization of wheat bran, which is characterized in that it specifically includes the following steps:
[0048] (1) Pretreatment of bran: pulverize the removed bran and pass through a 100-mesh sieve;
[0049] (2) Water solubility: dissolve the pretreated bran with 9 times the mass ratio of pure water, and stir to obtain a bran suspension;
[0050] (3) Ultrasonic assisted enzymatic hydrolysis: adjust the pH of the suspension to 8.0~9.0, add alkaline protease according to the ratio of the bran mass to 1.5%, enzymatically under the assist of ultrasonic, enzymatic hydrolysis temperature 50~60℃, ultrasonic power 300W, use a mixer to stir at a constant speed during the enzymatic hydrolysis time for 75min; then adjust the pH of the bran suspension to 5.5-7.5, add α-amylase in the proportion of 2.5% of the bran mass ratio, and enzymatically hydrolyze with the assistance of ultrasound. The enzy...
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