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

A technology of dietary fiber powder and wheat bran, applied in food preparation, food science, protein food processing, etc., can solve the problems of loss of hemicellulose components, failure to achieve the desired effect, poor palatability of products, etc., and achieve less loss of hemicellulose , Improve the sensory quality, the effect of improving the sensory quality of products

Active Publication Date: 2006-01-11
江苏江南上一道科技股份有限公司
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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

Method used

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Embodiment Construction

[0021] First, the common wheat bran obtained from wheat flour is removed with an 80-mesh fine sieve to remove part of the starch mixed therein, and then the wheat bran is washed with an appropriate amount of water. Then mix the wheat bran with hot water at 60°C and stir evenly. 2 SO 4 Adjust the pH to 5.0, stir, and keep for 3 hours. The ratio of bran to water is 1:8 (W / W), so as to use the natural phytase in the bran to decompose the phytic acid contained in it. Then use NaOH to adjust the pH to 6.0, add grain-specific compound amylase (α-amylase: β-amylase=1:3, W / W) at a water temperature of 75°C, and the mass ratio of enzyme to wheat bran is 1:200, Keep for 2 hours to decompose and remove starchy substances. Next, adjust the pH value to 7.0, the temperature is 55°C, the amount of lipase is 1 / 200 of that of wheat bran, and keep for 2 hours to decompose and remove fatty substances. Afterwards, maintain the original temperature and pH value, and add neutral protease for gra...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L1/10A23J3/18A23J3/34A23L33/21
Inventor 李庆龙
Owner 江苏江南上一道科技股份有限公司
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