Method for producing wheat bran oligopeptide by synergizing differential pressure pretreatment with high-density fermentation of wheat bran

Abstract

The invention relates to a method for producing wheat bran oligopeptide by combining a differential pressure puffing technology with high-density fermentation. The method comprises the following steps: firstly, soaking wheat bran: enabling the water content of the wheat bran to be 50 to 70 percent; secondly, carrying out differential pressure puffing on the soaked water-containing wheat bran underthe conditions that the puffing temperature is 70 to 80 DEG C, the puffing time is 3 to 5 hours, the pressure difference is 0.2 to 0.3 MPa and the stagnation time is 5 to 15 minutes; thirdly, carrying out high-density fermentation: inoculating alkaline protease into a sealed fermentation tank, enabling the air inflow to be 1 to 2 times that of the air output by introducing filtering air and carrying out bacterial reaction at certain pressure; fourthly, carrying out centrifugal separation on a fermented product and carrying out freeze-drying to obtain wheat bran protein peptide. The protein content of the wheat oligopeptide prepared by the method disclosed by the invention is more than 55 percent measured by a kit; the wheat bran used in the test contains 17 kinds of amino acids detected by an automatic amino-acid analyzer.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a method for producing wheat bran oligopeptides from wheat bran. Background technique [0002] Wheat bran is a by-product of the processing of flour, collectively referred to as wheat bran. It is composed of wheat cortex and aleurone layer, and its mass fraction is about 15% of wheat. Usually wheat bran contains 12%-18% protein in addition to 10%-15% starch, 35%-53% fiber and other components, which is a potential vegetable protein resource. At present, the effective utilization rate of wheat bran is very low. Most flour manufacturers sell wheat bran directly to feed mills, and seldom carry out further processing and reuse. The economic value is not high and the waste of resources is serious. At present, the added value of my country's wheat products is low, mainly for the production of flour and wheat protein, and the degree of comprehensive utilization is not enough. ...

AI Technical Summary

Problems solved by technology

At present, the effective utilization rate of wheat bran is very low. Most flour manufacturers sell wheat bran directly to feed mills, and seldom carry out further processing and reuse. The economic value is not high and the waste of resources is serious.

At present, the added value of my country's wheat products is low, mainly for the production of flour and wheat protein, and the degree of comprehensive utilization is not enough

[0003] More than 85% of the wheat bran produced by my country's grain processing enterprises every year adopts traditional processing methods to produce condiments such as mixed feed, wine making, vinegar making, and soy sauce, and very few wheat bran foods are on the market. Edible and commodity value is very low, but the nutrients such as rich protein and dietary fiber in wheat bran are just the substances that people hope to get from natural food

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