Preparation method for buckwheat bran polysaccharide-containing antioxidative diet bread
A technology of buckwheat bran and anti-oxidation, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., and can solve the problems of low processing quality and lack of viscoelasticity of flour powder, etc.
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[0022] A preparation method of anti-oxidation slimming bread containing buckwheat bran polysaccharide, characterized in that, according to the following steps
[0023] Steps:
[0024] a. Extraction process of buckwheat bran polysaccharide:
[0025] Crush 25kg of buckwheat bran, pass through a 60-mesh sieve, add ethanol at a ratio of 1:5, degrease at 80-90°C for 2 hours, filter, precipitate, and dry in a blast drying oven at 60-70°C until constant weight;
[0026] Add hot water to soak at 1:10, suction filter to take the supernatant, evaporate and concentrate under reduced pressure, add ethanol at 1:5, let it stand overnight in a refrigerator at 3-5°C, centrifuge, and completely vacuum freeze-dry the precipitate to obtain buckwheat bran polysaccharide;
[0027] b. Modified corn flour, corn dietary fiber:
[0028] Remove impurities and crush 15kg of corn flour, pass through an automatic sieving machine to obtain 60-mesh corn flour; use a single-screw extruder to extrude and m...
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