Multi-enzyme and multi-steps type method for producing diet cellulose flour from wheat bran

Abstract

A process for preparing the edible fibre powder from wheat bran by multi-enzyme step treating method includes such steps as treating wheat bran sequentially by endogenous phytase, amylase, proteinase and lipase to obtain high-purity edible fibres, decoloring by sodium hypochlorite and hydrogen peroxide, squeezing, laying aside and superfine pulverizing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dietary fiber processing technology, in particular to a method for preparing wheat bran dietary fiber by a multi-enzyme step-by-step method. Background technique [0002] Scientific research has proved that dietary fiber has the effect of preventing and treating diseases of modern civilization, especially in weight loss, preventing constipation and reducing the incidence of cardiovascular and cerebrovascular diseases. The "seventh nutrient" after carbohydrates, fats, vitamins, and minerals. Because people, especially urban population, consume mostly polished rice, refined noodles and high-protein foods, the dietary fiber intake by the human body is seriously lacking. [0003] The raw materials for preparing dietary fiber come from a wide range of sources, and wheat bran is one of the raw materials with low cost and abundant sources. There have been many st...

AI Technical Summary

Problems solved by technology

There have been many studies on the preparation of wheat bran dietary fiber. Some of these studies have prepared crude dietary fiber by physical methods such as washing and crushing, and the product has poor palatability and low purity; , the purity of the product is high, but the loss of hemicellulose is serious, which affects the quality of the product; some use enzymatic method to treat wheat bran with a few hydrolytic enzymes, and the purity of the product is low

In addition, due to the dark color of wheat bran dietary fiber, it seriously affects the product quality. In the past, the dietary fiber was bleached alone or in combination with decolorizers such as activated carbon, chlorine water, hydrogen peroxide and calcium hypochlorite, although the action time was long. for several days, but did not achieve the desired results