Highland barley dietary fiber and preparation method thereof
A technology of dietary fiber and soluble dietary fiber, which is applied in the fields of food science, food ingredients, food preservation, etc.
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Embodiment 1
[0031] The highland barley dietary fiber has a concave-convex surface, and the ratio of soluble dietary fiber to insoluble dietary fiber is 1:3.
[0032] A preparation method of highland barley dietary fiber, comprising the steps of:
[0033] S1: The raw materials are crushed, and the highland barley bran is crushed to 80 mesh with a universal grinder, and set aside;
[0034] S2: Micro-textured puffing, using a special extrusion puffing machine to micro-texturize and puff the crushed raw materials. The screw length is 1.0m, and the extrusion temperature is 50°C in the first zone, 100°C in the second zone, and 100°C in the third zone. 110°C, the temperature in the fourth zone is 140°C, the temperature in the fifth zone is 140°C; the screw speed is 200 revolutions per minute (rpm); the flow rate is 50% of the load flow rate, about 100-200kg / h; the mold aperture is 1.6mm; the six-zone vacuum The pressure is 3.0MPa;
[0035] S3: Fluidized bed drying, fluidized bed drying is perf...
experiment example 1
[0039] Experimental Example 1: Scanning Electron Microscopy (SEM) Characterization of Highland Barley Bran
[0040]The samples before the treatment of highland barley wheat bran, the processed samples of highland barley wheat bran using the method of this application and the samples processed by conventional high-expansion highland barley wheat bran were respectively scanned by electron microscope, and the results are as follows: Figure 1-Figure 3 (500x magnification) and Figure 4-Figure 6 (magnified 100 times) as shown. Such as figure 1 As shown, in the picture of the highland barley bran sample before treatment, the round spheres are starch granules, and the small broken spheres around them are damaged starch granules (physically destroyed during the crushing process), and the entangled branches are fiber components. combine Figure 1-Figure 3 As shown, when magnifying 500 times, the surface of the original wheat bran particles before the treatment is smooth, the starch...
experiment example 2
[0042] Experimental Example 2: Detection of Nutritional Indexes of Highland Barley Dietary Fiber
[0043] The highland barley dietary fiber processed by this application was transferred to a third-party organization for testing (Tibet Qizheng Highland Barley Health Technology Co., Ltd.), and the results are shown in the table below.
[0044] Table 1
[0045]
[0046] As can be seen from the data in Table 1, the ratio of soluble dietary fiber to insoluble dietary fiber in the highland barley dietary fiber prepared by the present application is about 1:3. Function, in addition the dietary fiber protein content that this scheme prepares is higher.
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