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

Inactive Publication Date: 2016-12-07
BINZHOU ZHONGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]Wheat bran is a by-product in the process of wheat flour milling. In my country, the annual output of wheat bran can reach more than 20 million tons, but it is rarely developed and utilized. It is only used as a feed material. The main reason is that it cannot be eaten because of its poor taste and taste; according to relevant research reports, the mass fraction of ferulic acid in wheat bran is 0.4% to 0.7%; the use of by-products has caused Attention at home and abroad, if the wheat bran, a by-product of grain processing, can be processed and utilized, it will contribute to the e

Method used

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Examples

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Example Embodiment

[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...

Example Embodiment

[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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Abstract

The invention discloses a novel process for preparing a dietary fiber by high-value comprehensive utilization of wheat bran. A dietary fiber product is creamy white in color, functional indexes are far higher than dietary fiber standards commonly used by western countries, and the dietary fiber product can serve as a high-quality dietary fiber and an ideal food additive. The novel process has the advantages that firstly, dietary fibers in the bran are extracted by ultrasonic-assisted enzymolysis protein removal starch, compound microorganism liquid fermentation, ultrasonic-assisted enzymatic hydrolysis with cellulase and lactic acid bacteria solid fermentation processes, secondly, bran cellulose and lignin subjected to ultrasonic-assisted enzymatic hydrolysis and microbial fermentation are high in degradation rate, nutrient values of the dietary fibers in the bran are remarkably improved, thirdly, the production cost of the process is low, industrial production is facilitated, and a high-efficiency, low-cost, safe and feasible bran dietary fiber development and utilization method is established.

Description

technical field [0001] The invention relates to a new high-value and comprehensive utilization of wheat bran to prepare dietary fiber, which belongs to the field of food processing. Background technique [0002] Dietary fiber is currently internationally recognized as a functional food base material, known as the "seventh nutrient" in addition to the six major nutrients of water, protein, carbohydrates, lipids, vitamins, and minerals, and is known as In the 21st century food industry, it is the most concerned food additive with special health function and food modification function. Dietary fiber can be used as an effective functional health food to prevent various diseases, and has special effects such as water retention, oil retention, improvement of food color and flavor, etc. It can improve human digestion and absorption, enhance human excretion function, and promote human dietary structure Balance, hinder the human body from excessive absorption of some nutrient-rich n...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L5/30A23L33/21
CPCA23V2002/00A23V2400/11A23V2200/30A23V2300/10A23V2300/48
Inventor 罗建华张志军王艳波傅小峰赵素珍
Owner BINZHOU ZHONGYU FOOD
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