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Preparation method for endowing wheat bran with caramel wheat fragrance flavor

A technology of caramelization and flavoring of wheat bran, applied in the field of food processing, to achieve the effect of rich flavor composition, simple operation, considerable economic and social benefits

Inactive Publication Date: 2021-02-05
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the limitations of the application of wheat bran in food in the prior art and the shortcomings of the current processing technology on the improvement of the flavor and nutrition of wheat bran, and to invent a kind of wheat bran combined with microbial solid-state fermentation and baking technology. Preparation

Method used

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  • Preparation method for endowing wheat bran with caramel wheat fragrance flavor
  • Preparation method for endowing wheat bran with caramel wheat fragrance flavor
  • Preparation method for endowing wheat bran with caramel wheat fragrance flavor

Examples

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Embodiment 1

[0032] A preparation method for endowing wheat bran with caramel and wheat flavor, comprising the steps of strain activation, sterilization, inoculation, solid-state fermentation, low-temperature drying, crushing and sieving, to obtain edible wheat bran with caramel sweet flavor.

[0033] Specific steps are as follows:

[0034] (1) Strain activation: inoculate the low-temperature-preserved Rhizopus oryzae strains into PDA slant medium, and culture them in a constant temperature incubator at 27°C for 3 days;

[0035] (2) Rinse the inclined surface with sterile water and dilute appropriately, and count with a hemocytometer to make the spore concentration at 10 8 pcs / mL-10 9 Individual / mL as Rhizopus oryzae spore suspension, for subsequent use;

[0036] (3) Adjust the water content of wheat bran: take clean and impurity-free wheat bran in a conical flask, add distilled water to adjust the water content of wheat bran to 40%;

[0037] (4) Sterilization: keep the wheat bran obtai...

Embodiment 2

[0042] A preparation method for endowing wheat bran with caramel and wheat flavor, comprising the steps of strain activation, sterilization, inoculation, solid-state fermentation, low-temperature drying, crushing and sieving, to obtain edible wheat bran with caramel sweet flavor.

[0043] Specific steps are as follows:

[0044] (1) Strain activation: inoculate the low-temperature-preserved Rhizopus oryzae strains into PDA slant medium, and culture them in a constant temperature incubator at 27°C for 3 days;

[0045] (2) Rinse the inclined surface with sterile water and dilute appropriately, and count with a hemocytometer to make the spore concentration at 10 8 pcs / mL-10 9 Individual / mL as Rhizopus oryzae spore suspension, for subsequent use;

[0046] (3) Adjust the water content of wheat bran: take clean and impurity-free wheat bran in a conical flask, add distilled water to adjust the water content of wheat bran to 50%;

[0047] (4) Sterilization: keep the wheat bran obtaine...

Embodiment 3

[0052] A preparation method for endowing wheat bran with caramel flavor, comprising the steps of strain activation, sterilization, inoculation, solid-state fermentation, low-temperature drying, crushing and sieving, to obtain edible wheat bran.

[0053] Specific steps are as follows:

[0054] (1) Strain activation: inoculate the low-temperature-preserved Rhizopus oryzae strains into PDA slant medium, and culture them in a constant temperature incubator at 27°C for 3 days;

[0055] (2) Rinse the inclined surface with sterile water and dilute appropriately, and count with a hemocytometer to make the spore concentration at 10 8 pcs / mL-10 9 Individual / mL as Rhizopus oryzae spore suspension, for subsequent use;

[0056] (3) Adjust the water content of wheat bran: take clean and impurity-free wheat bran in a conical flask, add distilled water to adjust the water content of wheat bran to 70%;

[0057] (4) Sterilization: keep the wheat bran obtained in step (3) in an autoclave at 1...

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Abstract

The invention relates to a preparation method for endowing wheat bran with a caramel wheat fragrance flavor. According to the method, by combining microbial solid-state fermentation with a baking technology, a substance with a strong caramel and milk flavor is generated, and the flavor characteristic of the wheat bran is improved, thereby obtaining the edible wheat bran with the caramel wheat fragrance flavor. The preparation method for the wheat bran in the invention mainly comprises the steps of sterilization, solid-state fermentation, baking, crushing, screening and the like, and the wheatbran which is natural and healthy, has a pure and strong wheat fragrance and is rich in caramel wheat fragrance flavor is obtained, and the wheat bran can be added into various flour products and meatproducts, so that the foods better meet the health requirements of a human body. The defect that the application of wheat bran is limited due to the poor flavor at present is overcome, and the application prospect of the grain byproduct wheat bran is expanded.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for improving the eating quality of wheat bran, in particular to a preparation method for imparting caramel flavor to wheat bran. Background technique [0002] Wheat bran is an abundant and cheap by-product of wheat processing, which has unique nutritional value. Wheat bran is rich in dietary fiber and is a recognized natural food fiber. Its protein has high nutritional value, its digestibility is as high as 90%, and it contains all the amino acids necessary for adult human growth. It is a high-quality protein. In addition, wheat bran is also rich in vitamin B, vitamin E and minerals, and its nutritional value is relatively comprehensive, which meets the health requirements of the human body. Therefore, as an alternative food resource in daily diet and health food, wheat bran has broad market prospects. [0003] Studies have shown that wheat bran is rich in a lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L5/10
CPCA23L27/20A23L5/15A23V2002/00
Inventor 张民任莉晓吴涛刘锐隋文杰
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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