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Softened micro-pore barley bran dietary fibre and preparation method thereof

A technology of dietary fiber and barley bran, which is applied in the field of softening microporous barley bran dietary fiber and its preparation, can solve problems such as gluten formation hindrance and efficacy reduction, and achieve the effects of reducing negative effects, delaying aging retrogradation, and inhibiting texture hardening

Inactive Publication Date: 2019-02-12
内蒙古春之潮食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crushed wheat bran dietary fiber has little effect on the texture of the dough, but its efficacy is relatively low, and it is not recognized by consumers; After the flour is processed, it will greatly hinder the formation of gluten, and the appropriate amount of addition is often below 5%.

Method used

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  • Softened micro-pore barley bran dietary fibre and preparation method thereof

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preparation example Construction

[0023] The invention provides a method for preparing softened microporous barley bran dietary fiber, comprising the steps of:

[0024] S1 (fermentation and enzymatic hydrolysis): Activate the compound starter with warm water and gradually dilute it to 200-1000 times, then fully mix it with barley bran, so that the microorganisms and enzymes are evenly distributed in the barley bran, and the water content is 28%- 45% of the mixed material; put the mixed material in a tank fermentation reactor, stack it naturally, ferment at 28-37°C, turn over and stir once every 3-5h, so that microorganisms can proliferate under aerobic conditions After 24 hours, cover the surface of the fermenter with a film (no compaction required), transfer to static microaerobic fermentation, control the temperature of the fermentation material to be 38-42°C, continue to ferment until 60-84 hours and then end the fermentation to obtain barley after fermentation and enzymolysis Bran; among them, the compound...

Embodiment

[0029] This embodiment provides a method for preparing softened microporous barley bran dietary fiber, comprising steps:

[0030] S1 (fermentation enzymatic hydrolysis): mix 1kg of compound starter (the number of live bacteria of S. 8 CFU / g, the number of live bacteria of Lactobacillus is not less than 1×10 7 CFU / g) was diluted to 50kg with warm water at 30±2°C, and then diluted to 450kg after standing for 60 minutes to obtain the diluted bacterial solution;

[0031] Fully mix the diluted bacterial solution and 1000kg of barley bran, so that the microorganisms and enzymes are evenly distributed in the barley bran, and a mixed material with a water content of 35% is obtained;

[0032] Put the mixed materials in a tank-type fermentation reactor, stack them naturally, ferment at 35±2°C, turn over and stir once every 4 hours, so that microorganisms can proliferate under aerobic conditions; after 24 hours, cover the surface of the fermentation tank Membrane (without compaction), ...

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Abstract

The invention relates to a softened micro-pore barley bran dietary fibre and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing a composite leaveningagent with barley bran to obtain mixed materials; performing two-section type fermentation on the mixed materials to obtain fermented bareley bran subjected to enzymolysis; uniformly mixing the fermented bareley bran subjected to enzymolysis with baking soda, and adopting a screw extruder to perform extrusion-explosion spraying treatment; curing and expanding the bareley bran to form a great number of penetrating micropores with inner diameters of 50-300 [mu]m, thereby obtaining extruded and, exploded andsion sprayed materials; sequentially adding a hydrogen peroxide aqueous solution and a sodium hypochlorite aqueous solution into the extruded and , exploded andsion sprayed materials to perform discolouring, washing, and drying. The softened micro-pore barley bran dietary fibre provided bythe invention is good in softness, hasis small in negative effects on a texture after the softened micro-pore barley bran dietary fibre is added into food due to the presence of a great number ofmicropores, and can lock water, so that product texture hardening is inhibited, and aging retrogradation is delayed; and meanwhile, the colour is whiter, brighter and more beautiful in comparison with that of a common product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a softened microporous barley bran dietary fiber and a preparation method thereof. Background technique [0002] Dietary fiber is essential to a healthy diet. Fiber plays an important role in maintaining a healthy digestive system. Adequate fiber intake can also prevent cardiovascular disease, cancer, diabetes and other diseases. [0003] Barley bran has a wide range of sources and has a clear effect in preventing constipation and hindgut malignant tumors, but there are still many problems in the development of related products. In order to improve the taste and the texture of dietary fiber food, the dietary fiber of barley bran can be pulverized. The crushed wheat bran dietary fiber has little effect on the texture of the dough, but its efficacy is relatively low, and it is not recognized by consumers; After the flour is processed, it will greatly hinder the formation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22A23P30/34A23L5/49
CPCA23V2002/00A23L5/49A23L33/22A23P30/34A23V2200/046A23V2250/5116
Inventor 刘红杨王学东李光伟宋天真彭利娟
Owner 内蒙古春之潮食品有限责任公司
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