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

A high-density fermentation and pretreatment technology, applied in fermentation and other directions, can solve the problems of low effective utilization rate of wheat bran, low edible and commercial value, and insufficient comprehensive utilization.

Active Publication Date: 2018-11-23
TIANJIN UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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

Examples

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Effect test

Embodiment 1

[0023] A method for differential pressure pretreatment and high-density fermentation of wheat bran to produce wheat bran oligopeptides, the steps are as follows:

[0024] (1) Wheat bran pretreatment: under normal temperature conditions (15-35° C.), the wheat bran sample is prepared with distilled water to a water content of 60%, and soaked for 1-2 hours to obtain pretreated wheat bran.

[0025] (2) Pressure differential puffing conditions: spread the pre-treated sample wheat bran evenly on the steel plate, and put it in the expansion tank, close the tank door, stagnate for 10 minutes, and then open the steam valve to heat, so that the temperature in the expansion tank rises to The required puffing temperature is 75°C, and at the same time, vacuumize the vacuum tank until the pressure in the tank drops to 0.25 MPa, puff for 4 hours, stagnate for 10 minutes, then open the pressure relief valve, close the steam valve at the same time, and then pass in cooling water to cool down un...

Embodiment 2

[0032] A method for differential pressure pretreatment and high-density fermentation of wheat bran to produce wheat bran oligopeptides, the steps are as follows:

[0033] (1) Wheat bran pretreatment: the wheat bran sample was prepared at 25° C. with distilled water to a water content of 60%, and soaked for 1.5 hours to obtain pretreated wheat bran.

[0034] (2) Pressure differential puffing conditions: spread the pre-treated sample wheat bran evenly on the steel plate, and put it in the expansion tank, close the tank door, stagnate for 10 minutes, and then open the steam valve to heat, so that the temperature in the expansion tank rises to The required puffing temperature is 75°C, and at the same time, vacuumize the vacuum tank until the pressure in the tank drops to 0.2 MPa, puff for 4 hours, stagnate for 10 minutes, then open the pressure relief valve, close the steam valve at the same time, and then pass in cooling water to cool down until it reaches room temperature (20°C)...

Embodiment 3

[0038] A method for differential pressure pretreatment and high-density fermentation of wheat bran to produce wheat bran oligopeptides, the steps are as follows:

[0039] (1) Wheat bran pretreatment: the wheat bran sample was prepared with distilled water to a water content of 60% at room temperature at 25° C., and soaked for 1.5 hours to obtain pretreated wheat bran.

[0040] (2) Pressure differential puffing conditions: spread the pre-treated sample wheat bran evenly on the steel plate, and put it in the expansion tank, close the tank door, stagnate for 10 minutes, and then open the steam valve to heat, so that the temperature in the expansion tank rises to The required puffing temperature is 75°C, and at the same time, vacuumize the vacuum tank until the pressure in the tank drops to 0.25 MPa, puff for 4 hours, stagnate for 10 minutes, then open the pressure relief valve, close the steam valve at the same time, and then pass in cooling water to cool down until it reaches roo...

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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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 陈野高影杨同亮刘凯欣李振港陈昱
Owner TIANJIN UNIV OF SCI & TECH
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