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Food rich in wheat bran dietary fiber and preparation method of food

A technology of wheat bran dietary fiber and food, which is applied in the field of food rich in wheat bran dietary fiber and its preparation, to achieve the effects of improved utilization rate, simple manufacturing process and excellent processing performance

Inactive Publication Date: 2019-12-31
泗水永昶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Judging from the current published patents and related non-literatures, there are few literature reports on the use of wheat bran to make steamed buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In Example 1 of the present invention, a food rich in wheat bran dietary fiber comprises the following raw materials in parts by weight: 20 parts of wheat bran, 1 part of protease, 2 parts of cellulase, 1 part of gluten powder, and 0.1 part of yeast , 0.2 parts of polydextrose, 10 parts of flour, 15 parts of deionized water, the flour is high-gluten wheat flour.

[0025] The preparation method of above-mentioned food, comprises the steps:

[0026] (1) Pretreatment: remove impurities from wheat bran, crush them, and pass through a 100-mesh sieve to obtain fine wheat bran powder;

[0027] (2) Degreasing: take wheat bran fine powder, add n-hexanol three times the volume of wheat bran fine powder, extract at a temperature of 40°C for 1 hour, filter and separate to obtain filtrate and filter residue, and dry the filter residue to obtain degreasing material ;

[0028] (3) Enzymolysis: take the degreased material, add deionized water 15 times the volume of the degreased mate...

Embodiment 2

[0033] In Example 2 of the present invention, a food rich in wheat bran dietary fiber comprises the following raw materials in parts by weight: 30 parts of wheat bran, 5 parts of protease, 6 parts of cellulase, 5 parts of gluten powder, and 0.5 part of yeast , 0.6 parts of polydextrose, 20 parts of flour, and 20 parts of deionized water, wherein the flour is high-gluten wheat flour.

[0034] The preparation method of above-mentioned food, comprises the steps:

[0035] (1) Pretreatment: remove impurities from wheat bran, crush them, and pass through a 100-mesh sieve to obtain fine wheat bran powder;

[0036] (2) Degreasing: take wheat bran fine powder, add n-hexanol 5 times the volume of wheat bran fine powder, extract at a temperature of 60°C for 2 hours, filter and separate to obtain filtrate and filter residue, and dry the filter residue to obtain degreasing material ;

[0037] (3) Enzymolysis: Take the degreased material, add deionized water 25 times the volume of the deg...

Embodiment 3

[0042] In Example 3 of the present invention, a food rich in wheat bran dietary fiber comprises the following raw materials in parts by weight: 22 parts of wheat bran, 2 parts of protease, 3 parts of cellulase, 2 parts of gluten, and 0.2 part of yeast , 0.3 parts of polydextrose, 12 parts of flour, 16 parts of deionized water, the flour is high-gluten wheat flour.

[0043] The preparation method of above-mentioned food, comprises the steps:

[0044] (1) Pretreatment: remove impurities from wheat bran, crush them, and pass through a 100-mesh sieve to obtain fine wheat bran powder;

[0045] (2) Degreasing: take wheat bran fine powder, add n-hexanol 4 times the volume of wheat bran fine powder, extract at a temperature of 50°C for 1.5 hours, filter and separate to obtain filtrate and filter residue, dry the filter residue to obtain degreasing materials;

[0046] (3) Enzymolysis: Take the degreased material, add deionized water 15-25 times the volume of the degreased material, a...

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PUM

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Abstract

The invention discloses a food rich in wheat bran dietary fiber. The food comprises the following raw materials in parts by weight: wheat bran, protease, cellulase, gluten flour, yeast, polydextrose,flour and deionized water. The invention also discloses a preparation method of the food. The preparation method comprises: (1) conducting pre-treatment to obtain wheat bran fine powder; (2) degreasing the obtained wheat bran fine powder to obtain defatted materials; (3) performing enzymolysis to obtain an enzymolysis solution; (4) performing inactivation and conducting cooling to room temperature; (5) conducting alcohol precipitation and drying to obtain wheat bran dietary fiber powder; and (6) making a dough: kneading a dough in a mixer, and kneading the dough in a blender until gluten is fully formed. According to the present invention, wheat bran is used as a raw material to prepare dietary fiber powder, and then raw materials such as cellulase, gluten flour, yeast and polydextrose aresupplemented to prepare steamed bread, so that the ultilization rate of wheat bran is improved; at the same time, the prepared steamed bread is rich in water-soluble dietary fiber, and has the effects of preventing constipation, lowering blood sugar, lowering blood fat and anticancer; and the whole preparation process has excellent processing performance and simple manufacturing process.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a food rich in wheat bran dietary fiber and a preparation method thereof. Background technique [0002] Wheat bran, that is, wheat bran, a by-product of wheat processing flour, wheat yellow, flake or powder. The end of the wheat husk has part of the germ (that is, the part where the wheat germinates), which accounts for about 5-10% of the total wheat husk, and about 1 / 3-1 / 2 of the wheat husk has run into the flour. Divided into 6 layers, the outer 5 layers contain more crude fiber, less nutrition, and difficult to digest. Wheat husks contain a lot of B vitamins. Rich in cellulose and vitamins, the main uses are food, medicine, feed raw materials, wine making, etc. [0003] Dietary fiber, as the seventh largest nutrient, has prominent health functions, and has gradually become a focus of attention of nutritionists. Dietary fiber can be divided into water-soluble dietary fiber and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L33/00
CPCA23L7/115A23L7/104A23L7/107A23L33/00A23V2002/00
Inventor 周进贤张维昌
Owner 泗水永昶食品有限公司