Modified wheat bran, preparation method thereof and application of modified wheat bran in preparation of low-GI products
Through laminar fermentation of lactic acid bacteria and ceruleus cerule, the problem of poor taste and anti-nutritional factors of wheat bran is solved, and the effective application of wheat bran in low-GI products is achieved, which enhances its nutritional value and economic value.
Patent Information
- Application Number
- CN202510840616.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-23
- Publication Date
- 2025-08-22
AI Technical Summary
Due to its poor taste and anti-nutritional factors, wheat bran has low nutritional utilization, and the existing modification methods have not been effectively applied to the development of low GI products.
The method of modified wheat bran with lactobacillus and ericine was adopted to ferment the lactobacillus cerevisiae. After fermentation of lactic acid bacteria, the phytic acid content was significantly reduced and the soluble protein content was increased, forming Hericene A, Hericene C and Hericene D, and reducing the eGI value of the modified wheat bran.
It significantly reduces the eGI value of wheat bran, improves its nutritional value, and realizes the effective application of wheat bran in low-GI products.
Smart Images
Figure CN120514079A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a modified wheat bran, a preparation method thereof and an application thereof in the preparation of low GI products. Background Art
[0002] Wheat bran, also known as wheat bran, is a byproduct of wheat flour processing. Rich in dietary fiber, phytic acid, oligosaccharides, minerals, trace elements, and bioactive substances such as phenolic acids and flavonoids, wheat bran has high nutritional value. However, due to its poor taste and the presence of anti-nutritional factors such as phytic acid and non-starch polysaccharides, the vast majority of wheat bran is currently used as feed or brewing raw materials, resulting in low nutritional utilization and low economic value.
[0003] Wheat bran modification is particularly important to increase dietary fiber content, overcome the adverse effects of anti-nutritional factors, effectively maximize the nutritional and functional value of wheat bran, and achieve deep processing and comprehensive utilization of wheat bran. Currently, wheat bran modification methods mainly include physical, chemical, and biological methods. Biological modification includes enzyme preparations and microbial fermentation. However, there are currently no reports on wheat bran modified by edible fungi fermentation and its application in the development of low-GI products. Summary of the Invention
[0004] The purpose of the present invention is to provide a modified wheat bran and a preparation method thereof and application in the preparation of low GI products. The preparation method of the present invention can effectively reduce the eGI value of wheat bran.
[0005] The present invention provides a method for preparing modified wheat bran, comprising the following steps:
[0006] Lactic acid bacteria are inoculated into sterilized wheat bran for a first fermentation to obtain a lactic acid bacteria fermentation product; Hericium erinaceus is inoculated into the lactic acid bacteria fermentation product for a second fermentation to obtain a modified wheat bran.
[0007] Preferably, the sterilized wheat bran includes sterilized wheat bran powder; the preparation method of the sterilized wheat bran powder includes: mixing the wheat bran powder and water and sterilizing with high-pressure steam; the ratio of the mass of the wheat bran powder to the volume of water is 1g: (1-3)mL; the wheat bran powder is the undersize component of a 20-mesh sieve.
[0008] Preferably, after obtaining the lactic acid bacteria fermentation product and before inoculating Hericium erinaceus into the lactic acid bacteria fermentation product, the process further includes inactivating the lactic acid bacteria fermentation product.
[0009] Preferably, the Hericium erinaceus includes Hericium erinaceus 99, with a preservation number of cfcc 83093; the lactic acid bacteria include Lactobacillus rhamnosus; and the Lactobacillus rhamnosus includes Lactobacillus rhamnosus CICC 25906.
[0010] Preferably, the lactic acid bacteria are inoculated in the form of lactic acid bacteria seed liquid; the concentration of lactic acid bacteria in the lactic acid bacteria seed liquid is 1×10 5 ~1×10 9 CFU / mL; the inoculation amount of the lactic acid bacteria seed liquid is 1% to 5% of the mass of the sterilized wheat bran; the time of the first fermentation is 12 to 48 hours; the temperature of the first fermentation is 30 to 40°C.
[0011] Preferably, the Hericium erinaceus is inoculated in the form of Hericium erinaceus seed liquid; the inoculation amount of the Hericium erinaceus seed liquid is 1% to 20% of the mass of the sterilized wheat bran or lactic acid bacteria fermentation product; the temperature of the second fermentation is 20 to 30°C; the time of the second fermentation is 5 to 30 days; and the second fermentation is carried out in the dark.
[0012] The present invention also provides modified wheat bran prepared by the preparation method described in the above scheme, and the eGI value of the modified wheat bran is 39.74-45.83.
[0013] The present invention also provides the use of the modified wheat bran described in the above solution in preparing low GI products.
[0014] The present invention also provides a bran-containing flour, comprising the modified wheat bran and flour described in the above scheme.
[0015] The present invention also provides a low GI food or health product, comprising the modified wheat bran described in the above scheme and auxiliary materials; the auxiliary materials are auxiliary materials acceptable to food or health products.
[0016] The present invention provides a method for preparing modified wheat bran, comprising the following steps: inoculating sterilized wheat bran with lactic acid bacteria to perform a first fermentation to obtain a lactic acid bacteria fermentation product; and inoculating Hericium erinaceus into the lactic acid bacteria fermentation product to perform a second fermentation to obtain the modified wheat bran. The preparation method of the present invention utilizes a lactic acid bacteria-Hericium erinaceus cascade fermentation to modify wheat bran. The resulting modified wheat bran has a significantly reduced content of phytic acid, an anti-nutritional factor, and a significantly increased content of soluble protein. The modified fermentation product contains Hericene A, Hericene C, and Hericene D, and has an eGI value of 39.74 to 45.83. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0018] Figure 1The effect of feed-water ratio on the growth rate of Hericium erinaceus mycelium;
[0019] Figure 2 The effect of lactic acid bacteria fermentation conditions on the pH value of fermented wheat bran;
[0020] Figure 3 To study the effects of Hericium erinaceus fermentation conditions on the phytic acid and soluble protein contents in fermented wheat bran.
[0021] Figure 4 This is the fitting curve of the in vitro enzymatic hydrolysis kinetics of wheat bran modified by lactic acid bacteria-Hericium erinaceus cascade fermentation. DETAILED DESCRIPTION
[0022] The present invention provides a method for preparing modified wheat bran, comprising the following steps:
[0023] Lactic acid bacteria are inoculated into sterilized wheat bran for a first fermentation to obtain a lactic acid bacteria fermentation product; Hericium erinaceus is inoculated into the lactic acid bacteria fermentation product for a second fermentation to obtain a modified wheat bran.
[0024] As an embodiment, the sterilized wheat bran includes sterilized wheat bran powder; the preparation method of the sterilized wheat bran powder includes: mixing wheat bran powder and water, and sterilizing with high-pressure steam; the present invention determines the mass of wheat bran powder and the volume of water based on the growth rate of mycelium after inoculation with Hericium erinaceus mycelium, so as to prepare sterilized wheat bran for lactic acid bacteria and Hericium erinaceus fermentation; the ratio of the mass of the wheat bran powder to the volume of water is 1g: (1-3)mL, further 1g: 1.5mL, and the sterilized wheat bran obtained by this ratio is suitable for the growth of Hericium erinaceus and has a fast mycelium growth rate; the wheat bran powder is the undersize component of a 20-mesh sieve; the wheat bran powder is obtained by crushing wheat bran; the wheat bran is fresh and mold-free wheat bran; after the wheat bran powder and water are mixed, it is placed in a test tube for sterilization; the specification of the test tube is 32mm×200mm.
[0025] Lactic acid bacteria are inoculated into sterilized wheat bran to carry out a first fermentation to obtain a lactic acid bacteria fermentation product.
[0026] As an embodiment, the lactic acid bacteria are inoculated in the form of lactic acid bacteria seed liquid; the concentration of lactic acid bacteria in the lactic acid bacteria seed liquid is 1×10 5 ~1×10 9CFU / mL; the preparation method of the lactic acid bacteria seed liquid comprises the following steps: inoculating activated Lactobacillus rhamnosus into MRS liquid culture medium, performing shaking culture, centrifuging and discarding the supernatant after the culture is completed, and diluting with sterilized distilled water or physiological saline to prepare the lactic acid bacteria seed liquid; the temperature of the shaking culture is 37°C; the rotation speed of the shaking culture is 120rpm; the inoculation amount of the lactic acid bacteria seed liquid is 1% to 5% of the mass of the sterilized wheat bran, and further 2%; the time of the first fermentation is 12 to 48 hours, and further 24 hours; the temperature of the first fermentation is 30 to 40°C, and further 37°C. Hericium erinaceus is an acid-loving fungus, and the pH value of the wheat bran after lactic acid bacteria fermentation in the first fermentation condition of the present invention is close to the optimal pH value of 4.0 for the growth of Hericium erinaceus.
[0027] As an embodiment, after obtaining the lactic acid bacteria fermentation product and before inoculating Hericium erinaceus into the lactic acid bacteria fermentation product, the method further includes inactivating the lactic acid bacteria fermentation product.
[0028] After obtaining the lactic acid bacteria fermentation product, the present invention inoculates Hericium erinaceus into the inactivated lactic acid bacteria fermentation product to perform a second fermentation to obtain modified wheat bran.
[0029] After the second fermentation, the present invention further comprises drying the product of the second fermentation; the drying comprises vacuum freeze drying.
[0030] After drying, the present invention further comprises crushing and sieving the dried product; the crushing is performed by a low-temperature wall-breaking machine; and the sieve aperture of the sieving is 100 mesh.
[0031] As an embodiment, the Hericium erinaceus includes Hericium erinaceus 99, which is preserved in the China Forestry Microorganism Culture Collection Center with a preservation number of cfcc 83093; the lactic acid bacteria include rhamnosus Lactobacillus; the rhamnosus Lactobacillus includes rhamnosus Lactobacillus CICC 25906, which is preserved in the China Industrial Microorganism Culture Collection Center.
[0032] As an embodiment, the Hericium erinaceus is inoculated in the form of Hericium erinaceus seed liquid; the inoculation amount of the Hericium erinaceus seed liquid is 1% to 20% of the mass of sterilized wheat bran or lactic acid bacteria fermentation product; the preparation method of the Hericium erinaceus seed liquid includes the following steps: after activating the Hericium erinaceus mycelium, punching and inoculating it into a liquid complete culture medium, statically culturing, washing with sterilized distilled water or physiological saline under sterile conditions and then homogenizing to prepare a seed liquid; the temperature of the static culture is 25°C; the time of the static culture is 5 to 7 days; the temperature of the second fermentation is 20 to 30°C; the time of the second fermentation is 5 to 30 days; the second fermentation is carried out in the dark.
[0033] The present invention also provides modified wheat bran prepared by the preparation method described in the above scheme, and the eGI value of the modified wheat bran is 39.74-45.83.
[0034] The enzymatic hydrolysis rate of the modified wheat bran starch of the present invention is significantly lower than that of the positive control white bread (eGI value 100) and the unmodified wheat bran (eGI value 54.68).
[0035] As an embodiment, compared with wheat bran, the phytic acid content in the modified wheat bran is significantly reduced and the soluble protein content is significantly increased; the modified wheat bran contains at least one component of Hericene A, Hericene C and Hericene D.
[0036] The present invention also provides the use of the modified wheat bran described in the above solution in preparing low GI products.
[0037] As an embodiment, the product includes food or health products; the food includes bread, steamed buns, noodles, meal replacement powder, biscuits, cereal crisps, yogurt or solid beverages for special purposes; the modified wheat bran is used as a food raw material to be backfilled into flour or mixed with other raw materials and auxiliary materials to make low-GI food.
[0038] The present invention also provides a bran-containing flour, comprising the modified wheat bran and flour described in the above scheme.
[0039] As an embodiment; the flour is high-gluten flour; the mass ratio of the modified wheat bran to the high-gluten flour is (6-30):(56-80), further 18:68.
[0040] As an embodiment; the flour is low-gluten wheat flour; the mass ratio of the modified wheat bran to the low-gluten wheat flour is (8-24): (16-32), further 16:24.
[0041] The present invention also provides a low GI food or health product, comprising the modified wheat bran described in the above scheme and auxiliary materials; the auxiliary materials are auxiliary materials acceptable to food or health products.
[0042] As an embodiment, the low GI food includes gluten-containing bread; the gluten-containing bread includes the following raw materials in parts by weight: 6-30 parts of modified wheat bran, 56-80 parts of high-gluten flour, 1-3 parts of yeast, 0.5-2 parts of salt, 1-4 parts of white sugar, 2-6 parts of xylitol, and 2-8 parts of butter; further, the gluten-containing bread includes the following raw materials in parts by weight: 18 parts of modified wheat bran, 68 parts of high-gluten flour, 1 part of yeast, 1 part of salt, 3 parts of white sugar, 3 parts of xylitol, and 6 parts of butter. The present invention has no particular limitation on the preparation method of the gluten-containing bread, and conventional methods in the art can be used.
[0043] As an embodiment, the low GI food includes bran biscuits; the bran biscuits include the following raw materials in parts by mass: 8 to 24 parts of modified wheat bran, 16 to 32 parts of low-gluten wheat flour, 16 to 22 parts of corn oil, 8 to 16 parts of highland barley flour, 8 to 12 parts of erythritol, 3 to 6 parts of chickpea flour, 2 to 4 parts of whole egg liquid, 0.5 to 2 parts of inulin, 0.5 to 2 parts of yam powder, 0.5 to 2 parts of skimmed milk powder, and sodium bicarbonate. Parts, 0.5-2 parts of ammonium bicarbonate, 0.2-0.5 parts of salt; further, the bran biscuits contain the following raw materials in parts by mass: 16 parts of modified wheat bran, 24 parts of low-gluten wheat flour, 18 parts of corn oil, 10 parts of highland barley flour, 10 parts of erythritol, 4 parts of chickpea flour, 4 parts of whole egg liquid, 1 part of inulin, 1 part of yam powder, 0.6 parts of skim milk powder, 0.6 parts of sodium bicarbonate, 0.6 parts of ammonium bicarbonate, and 0.2 parts of salt. The present invention has no particular limitation on the preparation method of the bran biscuits, and conventional methods in the art can be used.
[0044] In the present invention, the GI value of the low GI food or health product is ≤51, further ≤47.
[0045] To further illustrate the present invention, the modified wheat bran provided by the present invention, its preparation method, and its application in the preparation of low GI products are described in detail below with reference to the accompanying drawings and examples. However, these should not be construed as limiting the scope of protection of the present invention.
[0046] Test Example 1
[0047] Screening of material-water ratio of wheat bran culture medium
[0048] Process 1
[0049] Here are the steps:
[0050] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve residue with water at a ratio of 1:1 (m:v), place it in a 32 mm × 200 mm test tube, sterilize it at 121°C for 30 min, and set aside.
[0051] 2) Punch the activated mycelium of Hericium erinaceus 99 strain (cfcc 83093) with an 8mm borer for later use;
[0052] 3) Take one mycelium block from step 2) and inoculate it into the center of the wheat bran culture medium from step 1) and culture it at 25°C in the dark.
[0053] Process 2
[0054] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve residue with water at a ratio of 1:1.5 (m:v), place it in a 32 mm × 200 mm test tube, sterilize it at 121°C for 30 min, and set aside.
[0055] 2)~3) Same as process 1.
[0056] Process 3
[0057] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve residue with water at a ratio of 1:2 (m:v), place it in a 32 mm × 200 mm test tube, sterilize it at 121°C for 30 min, and set aside.
[0058] 2)~3) Same as process 1.
[0059] Process 4
[0060] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve residue with water at a ratio of 1:2.5 (m:v), place it in a 32 mm × 200 mm test tube, sterilize it at 121°C for 30 min, and set aside.
[0061] 2)~3) Same as process 1.
[0062] Process 5
[0063] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve residue with water at a ratio of 1:3 (m:v), place it in a 32 mm × 200 mm test tube, sterilize it at 121°C for 30 min, and set aside.
[0064] 2)~3) Same as process 1.
[0065] test
[0066] 1) The mycelial growth rate in treatments 1 to 5 of Test Example 1 was measured as follows. Lines were drawn when mycelia germinated and grew above the surface of the culture medium. In the same experiment, the culture was terminated and a line was drawn when mycelia grew to the bottom. The straight-line distance between the two lines was measured, the number of culture days was recorded, and the mycelial growth rate (mm / d) was calculated. Three replicates were set for each treatment, and three measurements were made in each test tube. The results are shown in the figure below. Figure 1 shown.
[0067] Depend on Figure 1 It can be concluded that as the water content of the culture medium increases, the growth rate of Hericium erinaceus mycelium shows a trend of first increasing and then decreasing. The mycelium growth rate in Example 2 is the fastest. Therefore, wheat bran: water = 1:1.5 (m:V) is determined to be the optimal material-water ratio of wheat bran culture medium.
[0068] Test Example 2
[0069] Screening of conditions for wheat bran modification by single fermentation of lactic acid bacteria
[0070] Group 1
[0071] Here are the steps:
[0072] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve with water in a ratio of 1:1.5 and sterilize with high-pressure steam.
[0073] 2) The glycerol stock of Lactobacillus rhamnosus strain (CICC 25906) frozen at -80°C was activated on MRS medium. A single colony was picked and cultured at 37°C with constant temperature shaking at 120 rpm. The supernatant was discarded after centrifugation and diluted with distilled water to 1×10 6 obtaining lactic acid bacteria seed liquid;
[0074] 3) The seed solution was inoculated into the wheat bran culture medium prepared in step 1) at a ratio of 2%, and the culture was incubated at 37° C. for 24 h.
[0075] Group 2
[0076] 1) Same group 1;
[0077] 2) After activation of the -80°C frozen Lactobacillus rhamnosus strain (CICC 25906), a single colony was picked and cultured at 37°C with constant temperature shaking at 120 rpm. The supernatant was discarded after centrifugation and the suspension was diluted with distilled water to 1×10 9 obtaining lactic acid bacteria seed liquid;
[0078] 3) Same as group 1.
[0079] Group 3
[0080] 1)~2)Same as group 1;
[0081] 3) The seed solution was inoculated into the wheat bran culture medium prepared in step 1) at a ratio of 5%, and cultured at 37° C. for 24 h.
[0082] Group 4
[0083] 1)~2)Same as group 1;
[0084] 3) The seed solution was inoculated into the wheat bran culture medium prepared in step 1) at a ratio of 2%, and the mixture was cultured at 33° C. for 24 h.
[0085] Group 5
[0086] 1)~2)Same as group 1;
[0087] 3) The seed solution was inoculated into the wheat bran culture medium prepared in step 1) at a ratio of 2%, and the culture was incubated at 37° C. for 12 h.
[0088] Group 6
[0089] 1) Same group 1;
[0090] 2) No seed solution was prepared, but 2% distilled water was used instead of the seed solution to be inoculated into the wheat bran culture medium prepared in step 1) and placed at 37° C. for 24 h.
[0091] test
[0092] 1) The pH value of the fermented wheat bran in groups 1 to 6 was measured using a pH meter. Figure 2 As shown. Figure 2 The pH of wheat bran without lactic acid bacteria inoculation was 8.5 ± 0.6 (Group 6), while lactic acid bacteria fermentation effectively lowered the pH of wheat bran (Groups 2 to 6). The pH of the fermented wheat bran was significantly affected by the lactic acid bacteria concentration (Group 2), inoculation size (Group 3), incubation temperature (Group 4), and incubation time (Group 5). Hericium erinaceus is an acidophilic fungus, and the pH of wheat bran after lactic acid bacteria fermentation in Group 1 is closer to its optimal growth pH of 4.0. Therefore, this condition is considered the optimal condition for single-stage lactic acid bacteria fermentation of wheat bran.
[0093] Example 1
[0094] 1) Grind fresh, mold-free wheat bran and pass it through a 20-mesh sieve. Mix the sieve with water in a ratio of 1:1.5 and sterilize with high-pressure steam.
[0095] 2) The glycerol stock of Lactobacillus rhamnosus strain (CICC 25906) frozen at -80°C was activated on MRS medium. A single colony was picked and cultured at 37°C with constant temperature shaking at 120 rpm. The supernatant was discarded after centrifugation and diluted with distilled water to 1×10 6 obtaining lactic acid bacteria seed liquid;
[0096] 3) The seed solution was inoculated into the wheat bran culture medium prepared in step 1) at a ratio of 2%, and the culture was incubated at 37° C. for 24 h.
[0097] 4) After the Hericium erinaceus mycelium is activated, it is inoculated into a complete liquid culture medium by punching, cultured at 25°C for 7 days, washed with sterile distilled water under aseptic conditions, and homogenized with an equal volume of sterile distilled water to the liquid culture medium to prepare a Hericium erinaceus seed solution.
[0098] 5) adding 10% by weight of Hericium erinaceus seed solution to the wheat bran fermented with lactic acid bacteria once obtained in step 3), and culturing the mixture at 26° C. for 18 days.
[0099] Example 2
[0100] 1) Same as Example 1;
[0101] 2) adding 1% by weight of Hericium erinaceus seed solution to the wheat bran fermented with lactic acid bacteria once, and culturing the mixture at 26° C. for 18 days.
[0102] Example 3
[0103] 1) Same as Example 1;
[0104] 2) adding 10% by weight of Hericium erinaceus seed solution to the wheat bran fermented with lactic acid bacteria once, and culturing the mixture at 22° C. for 18 days.
[0105] Example 4
[0106] 1) Same as Example 1;
[0107] 2) adding 10% by weight of Hericium erinaceus seed solution to the wheat bran fermented with lactic acid bacteria once, and culturing the mixture at 26° C. for 6 days.
[0108] Example 5
[0109] 1) Same as Example 1;
[0110] 2) adding 10% by weight of distilled water to the wheat bran fermented with lactic acid bacteria once, and allowing to stand at 26° C. for 18 days.
[0111] Test Example 3
[0112] 1) adopt colorimetry to measure phytic acid content in embodiment 1~5 wheat bran. Specific measuring method is as follows: after culturing, the lactobacillus-hericium erinaceus echelon fermentation modified wheat bran obtained adopts vacuum freeze drying method to dry, take 0.5g sample after drying, add 20mL containing 1.2%HCl and 10%Na2SO4 extracting solution, stir at room temperature for 2h, centrifuge at 8000g for 15min, take 2mL supernatant, add 2mL 15% TCA, leave standstill at 4 ℃ for 2h after mixing, draw 2mL supernatant after centrifuge at 8000g for 15min, add 0.75mol / L NaOH to adjust pH to 6.0 and then add distilled water to 30mL, mix, take 3mL diluent, add 1mL concentration is 0.3% sulfosalicylic acid solution and 0.03% FeCl3·6H2O solution, measure absorbance under 505nm wavelength after mixing.
[0113] 2) The soluble protein content in the wheat brans of Examples 1 to 5 was determined using the Coomassie Brilliant Blue method. The specific determination method is as follows: 1 g of the fermented modified wheat bran was freeze-dried and dried in a mortar. The mixture was homogenized with 15 mL of distilled water and sonicated for 60 minutes. The mixture was then centrifuged at 8000 g for 10 minutes at 4°C. An appropriate amount of Coomassie Brilliant Blue was added to the supernatant, the mixture was shaken and allowed to stand for 3 minutes. The absorbance was measured at a wavelength of 595 nm.
[0114] The results are as follows Figure 3 As shown. Figure 3It can be seen that the phytic acid content in wheat bran that has not been fermented with Hericium erinaceus is (20.07±0.34) mg / g, and the soluble protein content is (4.65±0.20) mg / g (Example 5). After fermentation with Hericium erinaceus, the phytic acid content is significantly reduced and the soluble protein content is significantly increased (Examples 2 to 4). Moreover, the phytic acid and soluble protein contents of the fermented wheat bran are greatly affected by the Hericium erinaceus inoculation amount (Example 2), culture temperature (Example 3) and culture time (Example 4). The Hericium erinaceus fermented wheat bran in Example 1 has a lower phytic acid content and a higher soluble protein content.
[0115] 3) The contents of Hericene A (HA, CAS No. 157207-54-0), Hericene C (HC, CAS No. 157207-56-2), and Hericene D (HD, CAS No. 1343477-87-1) in Example 1 were determined by high-performance liquid chromatography. The specific determination method was as follows: Hericium erinaceus fermented wheat bran was freeze-dried and then pulverized. One gram of the sample was extracted with 10 mL of ethyl acetate at room temperature for 24 hours. The ethyl acetate extract was concentrated under vacuum to obtain an ethyl acetate extract. The extract was dissolved in methanol at a concentration of 10 mg / mL, filtered through a 0.22 μm filter, and injected into a liquid chromatography injection vial. The liquid chromatography detection conditions were: an RP-C18 column (5 μm, 10 × 150 mm), a mobile phase of methanol-water (97:3), a flow rate of 2 mL / min, an injection volume of 10.0 μL, a detection wavelength of 292 nm, and a detection time of 60 min. The results showed that wheat bran fermented with lactic acid bacteria and Hericium erinaceus contained Hericium erinaceus-specific hericium erinaceus compounds HA, HC and HD, with the contents of HA being (1.62±0.17) mg / g, HC being (0.96±0.11) mg / g and HD being (0.48±0.08) mg / g.
[0116] 4) The expected glycemic index (eGI) of fermented wheat bran was determined by in vitro digestion kinetics. 0.2 g of dry sample was added to 15 mL of 0.2 mol / L sodium acetate buffer (pH 5.2) and incubated at 37°C with shaking at 170 rpm for 5 min. Then, 5 mL of a mixed enzyme solution of α-amylase (290 U / mL) and amyloglucosidase (15 U / mL) was added. The mixture was shaken at 37°C with shaking at 170 rpm. At 0, 15, 30, 45, 60, 90, 120, 150, and 180 min, 0.1 mL of the reaction solution was added to 1 mL of anhydrous ethanol. The mixture was centrifuged at 10,000 g for 5 min. 0.1 mL of the supernatant was added to 3 mL of GOPOD reagent and incubated at 50°C in a water bath for 20 min. The absorbance was measured at 510 nm to calculate the glucose content. White bread was used as a control. According to the starch hydrolysis curve fitting, the surface area under the fitting curve from 0 to 180 min (AHU) was calculated, and the starch hydrolysis index (HI) of the sample was calculated using the formula: HI = AHU 样品 / AHU 白面包 According to the HI value, the eGI value of the sample is calculated using the formula: 39.71 + (0.549 × HI).
[0117] The results are as follows Figure 4 As shown. Figure 4 It can be seen that the starch enzymatic hydrolysis rate of wheat bran modified by lactic acid bacteria and Hericium erinaceus cascade fermentation is significantly lower than that of white bread. The calculated eGI value of wheat bran modified by lactic acid bacteria and Hericium erinaceus cascade fermentation is 39.74.
[0118] Example 6
[0119] Application of wheat bran modified by lactic acid bacteria-Hericium erinaceus fermentation in the development of low GI food, specifically the following steps:
[0120] 1) The wheat bran modified by the lactic acid bacteria-Hericium erinaceus cascade fermentation obtained in Example 1 was vacuum freeze-dried and then crushed through a 100-mesh sieve using a low-temperature wall-breaking machine;
[0121] 2) 18% of the modified wheat bran prepared in step 1) and 68% of high-gluten flour are compounded into a bran-containing flour, by weight, and 1% yeast, 1% salt, 3% white sugar, 3% xylitol, and 6% butter are added. The flour is kneaded, proofed, and baked to produce bran-containing bread.
[0122] Comparative Example 1
[0123] 1) Same as Example 6;
[0124] 2) 86% high-gluten flour is added with 1% yeast, 1% salt, 3% white sugar, 3% xylitol, and 6% butter, and the dough is kneaded, proofed, and baked to make gluten-containing bread.
[0125] Example 7
[0126] 1) Same as Example 6;
[0127] 2) 6% of the modified wheat bran prepared in step 1) is mixed with 80% of high-gluten flour to prepare bran-containing flour, 1% yeast, 1% salt, 3% white sugar, 3% xylitol, and 6% butter are added, and the mixture is kneaded, proofed, and baked to prepare bran-containing bread.
[0128] Example 8
[0129] 1) Same as Example 6;
[0130] 2) 30% of the modified wheat bran prepared in step 1) is compounded with 56% of high-gluten flour to prepare bran-containing flour, 1% of yeast, 1% of salt, 3% of white sugar, 3% of xylitol, and 6% of butter are added, and the flour is kneaded, proofed, and baked to prepare bran-containing bread.
[0131] Test Example 4
[0132] 1) The breads in Examples 6-8 and Comparative Example 1 were evaluated for morphology, color, smell, mouthfeel, texture, and uniformity using sensory evaluation. The results are shown in Table 1. As can be seen, compared with bread without fermented wheat bran (Comparative Example 1), the sensory evaluation of the bran-containing breads decreased with increasing amounts of wheat bran added. Although the sensory evaluation of the bran-containing bread in Example 6, at 90.2 points, was lower than that in Example 7, the difference was not significant. To effectively increase the utilization of fermented wheat bran, Example 6 was selected as the optimal condition for bran-containing bread.
[0133] Table 1 Evaluation results of the shape, color, smell, taste, texture and uniformity of the bread in Examples 6 to 8 and Comparative Example 1
[0134]
[0135] 2) Referring to the WS / T 652-2019 method for determining the glycemic index of foods, the GI value of the gluten-containing bread prepared in Example 6 was determined. The results showed that the GI value of the gluten-containing bread in Example 6 was 51, which was less than 55, indicating that it was a low GI food.
[0136] Example 9
[0137] Application of wheat bran modified by lactic acid bacteria-Hericium erinaceus fermentation in the development of low GI food, specifically the following steps:
[0138] 1) Same as Example 6;
[0139] 2) 16% of the modified wheat bran prepared in step 1) is mixed with 24% low-gluten wheat flour, 18% corn oil, 10% highland barley flour, 10% erythritol, 4% chickpea flour, 4% whole egg liquid, 1% inulin, 1% yam flour, 0.6% skim milk powder, 0.6% sodium bicarbonate, 0.6% ammonium bicarbonate, and 0.2% salt, followed by rolling, kneading, pressing, cutting, and baking to produce bran-containing biscuits.
[0140] Comparative Example 2
[0141] 1) Same as Example 6;
[0142] 2) 40% low-gluten wheat flour, 18% corn oil, 10% highland barley flour, 10% erythritol, 4% chickpea flour, 4% whole egg liquid, 1% inulin, 1% yam powder, 0.6% skim milk powder, 0.6% sodium bicarbonate, 0.6% ammonium bicarbonate, and 0.2% salt are mixed and rolled, pressed, cut, and baked to prepare bran biscuits.
[0143] Example 10
[0144] 1) Same as Example 6;
[0145] 2) 8% of the modified wheat bran prepared in step 1) is mixed with 32% low-gluten wheat flour, 18% corn oil, 10% highland barley flour, 10% erythritol, 4% chickpea flour, 4% whole egg liquid, 1% inulin, 1% yam flour, 0.6% skim milk powder, 0.6% sodium bicarbonate, 0.6% ammonium bicarbonate, and 0.2% salt, and the mixture is rolled, pressed, cut, and baked to produce bran-containing biscuits.
[0146] Example 11
[0147] 1) Same as Example 6;
[0148] 2) 24% of the modified wheat bran prepared in step 1) is mixed with 16% low-gluten wheat flour, 18% corn oil, 10% highland barley flour, 10% erythritol, 4% chickpea flour, 4% whole egg liquid, 1% inulin, 1% yam flour, 0.6% skim milk powder, 0.6% sodium bicarbonate, 0.6% ammonium bicarbonate, and 0.2% salt, followed by rolling, kneading, pressing, cutting, and baking to produce bran-containing biscuits.
[0149] Test Example 5
[0150] 1) Sensory evaluation was used to evaluate the morphology, color, odor, mouthfeel, texture, and uniformity of the bran-containing biscuits in Examples 9-11 and Comparative Example 2. The results are shown in Table 2. As can be seen, compared with biscuits without fermented wheat bran (Comparative Example 2), the sensory scores of the bran-containing biscuits decreased with increasing amounts of wheat bran added. However, there was no significant difference in scores between Examples 9 and 10, and Example 9 had the highest score for odor. Therefore, Example 9 was selected as the optimal condition for the bran-containing biscuits.
[0151] Table 2 Evaluation results of the shape, color, smell, taste, texture and uniformity of the bran-containing biscuits in Examples 9 to 11 and Comparative Example 2
[0152]
[0153] 2) Referring to the WS / T 652-2019 method for determining the glycemic index of food, the GI value of the bran-containing biscuits prepared in Example 9 was determined. The results showed that the GI value of the bran-containing biscuits in Example 9 was 47, which was less than 55, and was a low GI food.
[0154] Although the above embodiment provides a detailed description of the present invention, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present invention.
Claims
1. A method for preparing modified wheat bran, characterized in that, The following steps are involved: Lactic acid bacteria are inoculated into sterilized wheat bran for a first fermentation to obtain a lactic acid bacteria fermentation product; Hericium erinaceus is inoculated into the lactic acid bacteria fermentation product for a second fermentation to obtain a modified wheat bran.
2. The preparation method according to claim 1, characterized in that The sterilized wheat bran includes sterilized wheat bran powder. The preparation method of the sterilized wheat bran powder includes: mixing the wheat bran powder and water and sterilizing with high-pressure steam; the ratio of the mass of the wheat bran powder to the volume of water is 1g: (1-3)mL; and the wheat bran powder is the undersize component of a 20-mesh sieve.
3. The preparation method according to claim 1, characterized in that After obtaining the lactic acid bacteria fermentation product and before inoculating Hericium erinaceus into the lactic acid bacteria fermentation product, the method further includes inactivating the lactic acid bacteria fermentation product.
4. The preparation method according to claim 1, characterized in that The Hericium erinaceus includes Hericium erinaceus 99, with a preservation number of cfcc 83093; the lactic acid bacteria include Lactobacillus rhamnosus; and the Lactobacillus rhamnosus includes Lactobacillus rhamnosus CICC 25906.
5. The preparation method according to claim 1 or 4, characterized in that The lactic acid bacteria are inoculated in the form of lactic acid bacteria seed liquid; the concentration of lactic acid bacteria in the lactic acid bacteria seed liquid is 1×10 5 ~1×10 9 CFU / mL; the inoculation amount of the lactic acid bacteria seed liquid is 1% to 5% of the mass of the sterilized wheat bran; the time of the first fermentation is 12 to 48 hours; the temperature of the first fermentation is 30 to 40°C.
6. The preparation method according to claim 1 or 4, characterized in that The Hericium erinaceus is inoculated in the form of Hericium erinaceus seed liquid; the inoculation amount of the Hericium erinaceus seed liquid is 1% to 20% of the mass of the sterilized wheat bran or lactic acid bacteria fermentation product; the temperature of the second fermentation is 20 to 30°C; the time of the second fermentation is 5 to 30 days; and the second fermentation is carried out in the dark.
7. The modified wheat bran prepared by the preparation method according to any one of claims 1 to 6, characterized in that The eGI value of the modified wheat bran is 39.74-45.
83.
8. Use of the modified wheat bran according to claim 7 in preparing low GI products.
9. A gluten-containing flour, characterized in that The invention comprises the modified wheat bran and flour according to claim 7.
10. A low GI food or health product, characterized in that: The invention comprises the modified wheat bran according to claim 7 and auxiliary materials; the auxiliary materials are auxiliary materials acceptable to food or health care products.