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Method for making wheat bran nutritious drink

A production method and technology of wheat bran, applied in the direction of food science, etc., can solve the problems of serious separation of liquid appearance, poor taste, severe wheat bitterness, etc., achieve considerable economic and social benefits, low cost, and avoid pollution effects

Inactive Publication Date: 2005-01-12
青岛百乐麦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the current production process, the wheat bran is converted by biological enzymolysis, and the separated liquid is subjected to high temperature to inactivate the enzyme activity, the appearance of the liquid is separated, the taste is very bad, and the bitterness of the wheat is serious, so it cannot be directly used to make beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The steps of the production method of the wheat bran nutritional beverage of the present embodiment are as follows:

[0016] (1) Raw material preparation: screen the wheat bran with a 10-mesh sieve to remove powder and impurities therein.

[0017] (2) Baking: Put the impurity-removed wheat bran in a baking tray and bake it at 210°C for 10 minutes. During the baking process, turn it over two to three times to prevent the wheat bran from being burnt or carbonized.

[0018] (3) Heat treatment: Put the roasted wheat bran into a high-pressure steam pot, add water at a ratio of 1:20 by weight of wheat bran and water, seal the high-pressure steam pot and heat it to 121°C, and maintain this temperature 5 minutes to fully remove the phytic acid in the wheat bran.

[0019] (4) Biological enzyme conversion: cool the mixture of wheat bran and water after high-temperature heat treatment to 70°C, then add α-amylase and glucoamylase at a ratio of 1:1 for enzymolysis, and the amount a...

Embodiment 2

[0025] In this example, the preparation of raw materials, baking, heat treatment, biological enzyme conversion, enzyme activity, and separation of clear liquid and turbid liquid are the same as steps (1)-(6) in Example 1, and the follow-up process is as follows: Put the turbid emulsion separated by the high-speed centrifuge into the batching tank, add 6% of the liquid volume white sugar, 1‰ of lactic acid, 2‰ of citric acid, 2% of CMC, and 1.3% of gelatin. Colloidize and emulsify with a high-pressure homogenizer, and sterilize the emulsified liquid through a high-temperature instantaneous sterilizer. The outlet temperature of the sterilizer is 90-92°C. The sterilized liquid is quickly hot-filled into bottles or cans, and sealed. Carry out atmospheric pressure sterilization again, and sterilization temperature is 100 ℃, and sterilization time is 40 minutes. After sterilizing, it is quickly cooled to below 25°C, and it becomes an emulsion-like finished product.

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Abstract

A nutritive wheat bran beverage is prepared from wheat bran through removing impurities, baking, heat treating for removing phytic acid, enzyme transforming, deactivating enzyme, separating clear liquid, from turbid liquid, dispensing liquid, sterilizing, pouring in container and cooling.

Description

technical field [0001] The invention relates to a method for making a novel drink, in particular to a method for making a drink by using wheat bran to extract and transform a nutrient solution by a biological enzymatic method. Background technique [0002] Wheat bran is rich in human nutrients, such as protein, fat, sugar, fiber, minerals and vitamins. After biotransformation, wheat bran can be separated into wheat bran dietary fiber and bio-enzymatic hydrolysis liquid. The main components of wheat bran bio-enzymatic hydrolysis liquid are: protein 10-16%, fat 3-5%, fiber 8%-15% %, as well as a variety of vitamins, amino acids, trace elements and polysaccharides, etc., have rich nutritional value and can be used as one of the ways to supplement nutrients for the human body. However, according to the current production process, the wheat bran is transformed by biological enzymolysis, and the separated liquid is subjected to high temperature to inactivate the enzyme activity. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 周宝忠冯来友孟庆项厉丽华战凯祥王传德杨彩云项兴华
Owner 青岛百乐麦食品有限公司
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