Separation and enrichment method for extracting wheat bran aleurone-layer contents by pure physical method

Abstract

The invention discloses a separation and enrichment method for extracting wheat bran aleurone-layer cells by a pure physical method. The separation and enrichment method for extracting wheat bran aleurone-layer cells by the pure physical method comprises the following steps of performing vacuum infiltration treatment on pre-crushed wheat bran and carrying out microwave drying and heating so as toproduce micro-expansion effects, so that, preliminary separation of an aleurone layer from part of a transparent layer is realized; at the same time, ensuring uniform wetness, from the inside to the outside, of the wheat bran so as to make sure that the water content of the wheat bran contents is not too high; and then, carrying out gradient freezing treatment so as to slowly produce micro ice crystals, so that, adhesion force between the wheat bran layer, the transparent layer and the seed coat is reduced. Moreover, the water content of the wheat bran contents and the ice crystal formation rate are controlled, so that, loss of wheat bran aleurone-layer contents caused by freeze-drying is reduced; at the same time, stab-wound effects of the micro ice crystals on the aleurone-layer cells are realized while graded crushing treatment is carried out, so that, peeling and extracting of wheat bran aleurone layer from wheat bran are realized so as to effectively preserve nutrients in the wheat bran aleurone layer.

Description

technical field [0001] The invention relates to the field of agricultural by-product processing, in particular to a separation and enrichment method for extracting the content of wheat bran aleurone layer by a purely physical method. Background technique [0002] Wheat bran is a by-product of wheat processing flour. It is mainly composed of wheat cortex and wheat aleurone layer. From the outside to the inside, it is composed of wheat pericarp, seed coat, transparent layer, aleurone layer and a very small amount of endosperm. The aleurone layer of wheat bran contains a large amount of protein, starch and non-starch polysaccharides. Wet processing will form a viscous dough or batter, which will increase the energy consumption of separation. [0003] There are obvious differences in the mechanical properties of different structural layers of wheat bran. Under the same crushing or grinding conditions, there are certain differences in the particle size and composition of the obta...

AI Technical Summary

Problems solved by technology

The aleurone layer of wheat bran contains a large amount of protein, starch and non-starch polysaccharides, wet processing will form a viscous dough or batter, increasing the energy consumption of separation