A method for stabilizing wheat bran and improving its quality
A wheat bran and quality improvement technology, applied in the field of food processing, can solve problems such as poor palatability, reduce crude fiber content, etc., and achieve the effects of low cost, improved taste, and improved comprehensive utilization rate
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Embodiment 1
[0031] The wheat bran was cleaned, filtered and dried, and then crushed to a particle size of 180 μm; 20 g of bran was placed in a conical flask, and distilled water was added to the conical flask with a material-to-liquid ratio of 1:20. The shaped bottle was put into an autoclave, and the bran was subjected to high-pressure stabilization treatment. The pressure was set to 0.15Mpa, and the stabilization time was 60min; g xylanase, put it in a constant temperature oscillating water bath for enzymolysis reaction, control the reaction temperature to 50°C, the reaction pH to 5, and the reaction time to 4h; Inactivate the enzyme in the pot for 8 minutes; after extinguishing the enzyme, pour the solid-liquid mixture in the Erlenmeyer flask into a plate, place it in a constant temperature drying oven, control the temperature of the constant temperature drying oven at 37°C, and dry until the moisture content of wheat bran is 10%. putting the dried wheat bran into a superfine pulverize...
Embodiment 2
[0033] After cleaning, filtering and drying, the wheat bran was crushed to a particle size of 100 μm; 20 g of bran was placed in a conical flask, and distilled water was added into the conical flask with a material-to-liquid ratio of 1:25; The shaped bottle was put into an autoclave, and the bran was subjected to high-pressure stabilization treatment. The pressure was set at 0.20Mpa, and the stabilization time was 70min. Put xylanase in a constant temperature oscillating water bath for enzymolysis reaction, control the reaction temperature at 55°C, the reaction pH at 5.2, and the reaction time for 5h; after the enzymolysis reaction, place the Erlenmeyer flask in a 100°C water bath Inactivate the enzyme for 9 minutes; after inactivating the enzyme, pour the solid-liquid mixture in the Erlenmeyer flask into a plate, place it in a constant temperature drying oven, control the temperature of the constant temperature drying oven at 38°C, and dry until the moisture content of wheat b...
Embodiment 3
[0035] The wheat bran was cleaned, filtered and dried, and then crushed to a particle size of 75 μm; 20 g of bran was placed in a conical flask, and distilled water was added into the conical flask with a material-to-liquid ratio of 1:30; the conical Put the shaped bottle into the autoclave, and carry out high-pressure stabilization treatment on the bran. The pressure is set to 0.30Mpa, and the stabilization time is 80min; Xylanase, placed in a constant temperature oscillating water bath for enzymolysis reaction, the reaction temperature is controlled at 60°C, the reaction pH is 5.5, and the reaction time is 6h; after the enzymolysis reaction is completed, place the Erlenmeyer flask in a 100°C water bath Inactivate the enzyme for 10 minutes; after inactivating the enzyme, pour the solid-liquid mixture in the Erlenmeyer flask into a plate, place it in a constant temperature drying oven, control the temperature of the constant temperature drying oven at 39°C, and dry until the mo...
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