High-quality bran raw material and preparation method and application thereof

Abstract

The application discloses a preparation method of high-quality bran raw materials, comprising the following steps: 1) washing, drying, powdering, sterilizing and reserving wheat bran; 2) adding edible fungus seed liquid into the wheat bran and uniformly mixing and fermenting to prepare high-quality bran raw materials. The application also discloses the high-quality bran raw materials obtained by the preparation method and application thereof. After fermentation, the water absorption index, water-solubility index and swelling degree of the bran are significantly increased, wherein the water-solubility index is increased by 277% at most, the total phenol content is 5.91 times of that of the unfermented sample at most, the alkyl resorcinol content is 1.55 times of that of the unfermented sample at most, and the total antioxidant capacity of the raw material is improved to 311.23 U / g, which is 5.73 times of that of the unfermented sample. Meanwhile, the fermented raw material generates alcohol aroma substance 4-ethyl guaiacol, which further improves the quality of the raw material.

Description

Technical Field

[0001] This invention belongs to the field of bioengineering technology, and specifically relates to a high-quality bran raw material, its preparation method, and its application. Background Technology

[0002] In recent years, an increasing number of epidemiological studies have shown that consuming whole grains can effectively reduce the risk of diabetes, cardiovascular disease, cancer, and obesity, which is closely related to the phenolic compounds abundant in the bran of grains. Phenolic compounds are secondary metabolites of plants and have strong antioxidant capabilities.

[0003] The bran of grains also contains a special type of amphiphilic phenolic lipid—alkylresorcinol—which possesses broad-spectrum antibacterial and anticancer physiological activities, as well as certain antioxidant activities. However, due to its rough texture and poor processing suitability, the bran is often removed during grain processing.

[0004] Wheat bran, a major byproduct of the flour processing industry, is mostly used as animal feed or brewing material, and rarely enters food processing. Furthermore, the bran contains a large amount of unsaturated fatty acids, which are easily oxidized and become rancid, severely affecting the shelf life and quality of products. In recent years, various methods such as ultrafine grinding, ultra-high pressure, heat treatment, and microbial fermentation have been applied to the modification research of wheat bran. Microbial fermentation, in particular, offers advantages such as low production costs and high efficiency in increasing the content of active substances. In addition, fermentation can also give the bran a unique flavor.

[0005] *Fomitopsis pinicola* is a medicinal and edible fungus belonging to the Basidiomycetes class. It is non-toxic, and its fruiting body extracts possess various activities such as anti-oxidation, tumor inhibition, and blood sugar reduction. It is used as a health food resource in traditional Japanese and Korean diets. *Pleurotus ferulae* belongs to the phylum Basidiomycetes, class Agaricales, and order Agaricales. It is a wild and valuable edible (and medicinal) fungus with various effects such as delaying aging, preventing and treating chronic diseases, and enhancing human immunity. *Auricularia polytricha* belongs to the phylum Basidiomycetes, class Tremellae, order Tremellae, and family Tremellaeaceae. It has the effects of invigorating qi, strengthening the body, promoting blood circulation, and stopping bleeding.

[0006] Currently, there are no reports of using the above strains to prepare wheat bran food ingredients or food additives, nor are there any reports of using the above strains for fermentation to increase their active substances, optimize processing applicability, or produce special flavor substances. Summary of the Invention

[0007] Purpose of the invention: The technical problem to be solved by the present invention is to provide a method for preparing and using high-quality wheat bran raw material. The method has abundant raw material sources, mild conditions, and simple process, which is of great significance for the comprehensive utilization of wheat bran resources and has broad market application prospects.

[0008] Technical solution: This invention provides a method for preparing high-quality wheat bran raw material, comprising the following steps:

[0009] 1) Wash the wheat bran, dry it in the sun, grind it into powder, sterilize it, and set it aside;

[0010] 2) Add edible fungi liquid to wheat bran, mix well and ferment to produce high-quality bran raw material.

[0011] 2. The method for preparing high-quality wheat bran raw material according to claim 1, characterized in that the specific operation of step 1) is as follows: wash and filter out the flour mixed in the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-80 mesh sieve, and sterilize it in an autoclave at 115-121℃ for 20-30 minutes for later use.

[0012] The edible fungus is one of the following: Fomitopsis pinicola, Pleurotus ferulae, and Auricularia polytricha.

[0013] The present invention also includes a method for preparing the high-quality wheat bran raw material, wherein the method for preparing the edible fungus culture solution is as follows: First, the frozen edible fungus strain is activated using PDA medium. After activation, 1-5 loops of the strain are transferred to 30-500 ml of PDA liquid medium, dispersed in an Erlenmeyer flask, sealed, and cultured in a shaker at 26-30℃ and 100-150 rpm / min for 1-2 days. The spore concentration of the culture solution is 1×10⁻⁶. 7 -5×10 8 The concentration of CFU / mL is obtained.

[0014] In step 2), the fermentation method is solid-state fermentation. The solid-state fermentation method is as follows: add the prepared wheat bran to distilled water at a ratio of 120-180mL / 100g, then add edible fungi liquid at a ratio of 5-20μL / g, stir evenly, and package it into full-oxygen bacterial bags at a ratio of 40-80g / bag. Incubate in a constant temperature incubator at 26-30℃ for 2-8 days, and then take it out and dry it to obtain the product.

[0015] The present invention also includes high-quality bran raw materials obtained by the preparation method described above.

[0016] The present invention also includes the application of the high-quality bran raw material in the development of whole grain foods, brewing, and functional food additives.

[0017] Beneficial effects: Compared with the prior art, the present invention has the following advantages:

[0018] 1. This invention utilizes medicinal and edible fungi to ferment wheat bran to prepare high-quality wheat bran raw materials. Through microbial fermentation, the water absorption index, water solubility index, and swelling degree of the wheat bran are significantly improved. Specifically, the water solubility index increased by up to 277%, the total phenol content reached 5.91 times that of the unfermented sample, the alkyl resorcinol content was 1.55 times that of the unfermented sample, and the total antioxidant capacity of the raw material increased to 311.23 U / g, which is 5.73 times that of the unfermented sample, thus improving the processing applicability of the wheat bran.

[0019] 2. Electronic nose analysis results showed a significant change in the aroma of fermented wheat bran. Gas chromatography-mass spectrometry (GC-MS) analysis revealed a decrease in the relative content of lipids, aldehydes, and ketones, and an increase in the relative content of phenols, with 4-ethylguaiacol showing the highest increase at 60.459%. 4-Ethyl-2-methoxyphenol is a permitted edible flavoring agent according to GB 2760-1996, possessing a sweet and warm spice aroma and a pleasant herbal fragrance, and is a representative component that imparts aroma to soy sauce, sauces, and other foods. The total phenol content in fermented wheat bran increased by 4.91 times, the alkylresorcinol content increased by more than 50%, and the total antioxidant capacity increased by 4.73 times, significantly improving the nutritional quality of the bran. Simultaneously, the content of 4-ethyl-2-methoxyphenol was significantly increased, giving the bran a unique mellow and fragrant flavor. Fermented bran has lower levels of crude fiber, phytic acid, and fat, and higher protein content. By using the re-addition method to construct recombinant whole wheat flour from fermented bran, the quality of whole wheat steamed buns and whole wheat bread made from this flour is improved, with significantly lower phytic acid content, higher protein content, and improved textural properties.

[0020] 3. The raw material of this invention is wheat bran, which is abundant and inexpensive. The operating conditions used in this invention are mild and the process is simple. It has practical application value for the comprehensive utilization of wheat bran resources. Therefore, the bran prepared by this invention can be used as an additive raw material for whole wheat foods and grain milk beverages, as well as a raw material for brewing products such as soy sauce and soy sauce-flavored sauces, and has broad market application prospects. Attached Figure Description

[0021] Figure 1 The effect of Fermentation of *Pheromoneus rubra* on the quality of wheat bran;

[0022] Figure 2 Effect of Fermentation of Pterophyllum rubrum on Total Antioxidant Capacity of Wheat Bran (different letters represent significant differences, p < 0.05);

[0023] Figure 3 The effect of Pleurotus eryngii fermentation on wheat bran quality;

[0024] Figure 4 Effects of Pleurotus eryngii fermentation on the total antioxidant capacity of wheat bran (different letters represent significant differences, p < 0.05);

[0025] Figure 5 The effect of Auricularia auricula-judae fermentation on wheat bran quality;

[0026] Figure 6 Effects of Auricularia auricula-judae fermentation on the total antioxidant capacity of wheat bran (different letters represent significant differences, p < 0.05);

[0027] Figure 7 Principal component analysis (PCA);

[0028] Figure 8 Loading analysis. Detailed Implementation

[0029] The present invention can be better understood from the following embodiments. However, those skilled in the art will readily understand that the specific material ratios, process conditions, and results described in the embodiments are for illustrative purposes only and should not, and will not, limit the invention as described in detail in the claims.

[0030] Example 1

[0031] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0032] 2. Preserve the *Pheromoneus rubra* strain (provided by the Vegetable Research Institute of Jiangsu Academy of Agricultural Sciences) on the slant culture, incubate at 30℃ for 2 min, then quickly pick 2 loops and transfer them into 30 mL of laboratory-prepared PDA liquid medium. Incubate on a shaker for 2 days (26℃, 120 rpm / min) until the spore concentration reaches 1×10⁻⁶. 8 CFU / mL. Distilled water was added to the prepared wheat bran at a ratio of 160mL / 100g, and bacterial solution was added at a ratio of 10μL / g. The mixture was mixed evenly, and the mixture was packaged into 15cm*25cm full-aerobic bacterial bags at a ratio of 60g / bag. The bags were then incubated at 26℃ for 6 days. After drying, high-quality wheat bran was obtained.

[0033] The water absorption index and water solubility index of the obtained high-quality bran were determined. The determination procedure was as follows: 0.5 g of dried sample and 7 ml of distilled water were added to a centrifuge tube, mixed thoroughly with a vortex mixer, and then incubated in a water bath at 25°C for 1 hour with regular shaking intervals. The mixture was then centrifuged at 3000 rpm for 15 minutes. The supernatant was collected, dried, and weighed, and the precipitate was also weighed. The calculation method is as follows:

[0034] Water absorption index (g / g) = weight of sediment / weight of dried sample

[0035] Water solubility index (g / g) = Weight of dissolved solid in supernatant / Weight of dried solid

[0036] The procedure for determining the expansion of the obtained high-quality bran is as follows: add the sample (1g) to a graduated test tube, add 10ml of distilled water and mix well. After standing at room temperature of 25℃ for 24 hours, read and record the wet sample volume.

[0037] Expansion (mL / g) = (Wet sample volume (24h) - 1000 sample volume (0h)) / Dry sample weight

[0038] The procedure for determining the total phenol content of the obtained high-quality wheat bran was as follows: 0.5 g of sample was weighed, 5 mL of methanol was added, and the mixture was sonicated for 60 min, then centrifuged at 5000 rpm / min for 30 min. The supernatant was collected, and the precipitate was extracted again with 3 mL of methanol. The sonic extraction was repeated, and the supernatants were combined to obtain the methanol extract. 100 μL of the methanol extract and 400 μL of Folin-Ciocalteu reagent were mixed, and Na₂CO₃ was quickly added to a final concentration of 7.5% (w / v). The mixture was thoroughly mixed, reacted at room temperature for 30 min, and the OD value was measured at 765 nm. A standard curve was prepared using gallic acid as a standard.

[0039] The procedure for determining the alkylresorcinol content in the obtained high-quality wheat bran was as follows: 0.5 g of sample was weighed, 5 mL of ethyl acetate was added, and the mixture was sonicated for 60 min, then centrifuged at 5000 rpm / min for 30 min. The supernatant was collected, and the precipitate was extracted again with 3 mL of ethyl acetate. The sonication was repeated, and the supernatants were combined to obtain the ethyl acetate extract. 0.5 mg / mL Fast Blue RRSalt stock solution was diluted with methanol at a ratio of 1:5 to prepare the test solution. 2 mL of the test solution was added to 200 μL of the ethyl acetate extract and 10 μL of K₂CO₃ (0.1 g / mL), mixed thoroughly, and reacted in the dark for 1 h. The absorbance was measured at 480 nm. A standard curve was prepared using 5-hexadecylresorcinol as a standard.

[0040] The procedure for determining total antioxidant activity is as follows: Follow the instructions for the Nanjing Jiancheng Bioengineering Institute's Total Antioxidant Capacity Assay Kit. Definition: At 37℃, one antioxidant unit is defined as the increase in absorbance (OD) of the reaction system by 0.01 per minute per milliliter of sample. Calculation formula: Total antioxidant capacity = (A1-A2) / 0.01 / 30 × Total reaction volume / Volume taken × Sample dilution factor.

[0041] The measurement results are as follows Figure 1The water absorption index, water solubility index, and swelling degree of fermented wheat bran increased by 7.18%, 277.78%, and 81.05% respectively compared with unfermented wheat bran; the total phenol content and alkyl resorcinol content were 5.91 times and 1.55 times that of unfermented wheat bran, respectively. Figure 1 The total antioxidant capacity is 5.73 times that of the unfermented product. Figure 2 Yeast and Aspergillus oryzae are commonly used edible strains for modifying wheat bran, and are also reported to be good strains for increasing the content of total phenols and alkyl resorcinols in wheat bran. Therefore, using yeast and Aspergillus oryzae as controls, the above fermentation process was used simultaneously to compare the changes in the total phenols, total antioxidants, alkyl resorcinols, and 4-ethylguaiacol content, water absorption index, water solubility index, and swelling properties of the three fermented wheat bran.

[0042] Table 1. Comparison of Physicochemical Properties and Functional Substance Content of Wheat Bran

[0043]

[0044] Note: Different letters represent significant differences (p < 0.05), +++ represents high relative content, and - represents not detected.

[0045] Example 2

[0046] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0047] 2. Preserve the *Pleurotus eryngii* strain (provided by the Vegetable Research Institute of Jiangsu Academy of Agricultural Sciences) on a slant culture medium. Incubate at 30°C for 2 minutes. Quickly pick 5 loops and transfer them into 30 mL of PDA liquid medium. Incubate on a shaker for 1 day (26°C, 120 rpm / min) until the bacterial concentration reaches 2 × 10⁻⁶. 8 CFU / mL. Add distilled water to the prepared wheat bran at a ratio of 180mL / 100g and bacterial solution at a ratio of 15μL / g, mix well, and dispense 40g / bag into 15cm*25cm aerobic bacterial bags. Incubate at 26℃ for 6 days in a constant temperature incubator, then remove and dry.

[0048] The measurement was performed according to the method in Example 1, and the results are as follows: Figure 3 The water absorption index, water solubility index, and swelling degree of fermented wheat bran increased by 13.07%, 240.74%, and 67.10%, respectively, compared with unfermented wheat bran; the total phenol content and alkyl resorcinol content were 4.01 times and 1.47 times, respectively, of the unfermented wheat bran. Figure 3 The total antioxidant capacity is 5.22 times that of the unfermented product. Figure 4 )

[0049] Example 3

[0050] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0051] 2. Preserve the *Auricularia auricula-judae* strain (provided by the Vegetable Research Institute of Jiangsu Academy of Agricultural Sciences) on an slant and incubate at 30℃ for 2 minutes. Transfer two loops of the culture to 30 mL of PDA liquid medium and incubate on a shaker for 1 day (26℃, 120 rpm / min) until the bacterial concentration reaches 5 × 10⁻⁶. 8 CFU / mL. Add distilled water to the prepared wheat bran at a ratio of 120 μL / 100g and bacterial solution at a ratio of 10 μL / g, mix well, and divide into 15cm*25cm full-aerobic bacterial bags of 60g / bag. Incubate at 26℃ for 4 days in a constant temperature incubator, then remove and dry.

[0052] The measurement was performed according to the method in Example 1, and the results are as follows: Figure 5 The water absorption index of fermented wheat bran decreased by 4.97% compared to unfermented wheat bran, but the water solubility index and swelling degree increased by 301.85% and 42.80%, respectively; the total phenol content and alkyl resorcinol content were 4.04 times and 1.53 times that of unfermented wheat bran, respectively. Figure 5 The total antioxidant capacity is 3.85 times that of the unfermented product. Figure 6 ).

[0053] Example 4

[0054] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0055] 2. Two loops of each of the activated *Pheromus rubra*, *Lentinula yedoensis*, and *Auricularia auricula-judae* were transferred to 30 mL of PDA liquid medium and cultured in a shaker for 2 days (26℃, 120 rpm / min). Distilled water was added to prepared wheat bran at a ratio of 160 mL / 100 g, and bacterial culture was added at a ratio of 10 μL / g. The mixture was thoroughly mixed, and the mixture was dispensed into 60 g bags into aerobic bacterial bags. The bags were cultured in a constant temperature incubator at 26℃ for 2, 4, and 6 days, respectively. After drying, the samples were analyzed using an electronic nose.

[0056] The electronic nose assay procedure was as follows: 5g of sample was placed in a 30mL headspace vial, and the injection needle was directly inserted into the sealed sample cup containing the sample. The electronic nose was then used for measurement. The electronic nose system model was PEN3, brand: AIRSENSE (Germany). This electronic nose contains 10 different metal oxide sensors arranged in a sensor array. The sensor performance is described in Table 1 below. Measurement conditions: sampling time was 1 second per group; sensor self-cleaning time was 60 seconds; sensor zeroing time was 5 seconds; sample preparation time was 5 seconds; injection flow rate was 200ml / min; analysis sampling time was 60 seconds. Principal component analysis (PCA) was performed using PAST (Paleontological Statistics) version 3.25 (http: / / folk.uio.no / ohammer / past / ).

[0057] Table 2. Sensor Performance Description

[0058]

[0059]

[0060] The measurement results are as follows Figure 7 , Figure 8 The combined contribution rates of the first and second principal components are close to 99.232%, essentially covering most of the original information of the sample. The first principal component (X-axis) contributes 92.52%, and the second principal component (Y-axis) contributes 6.71%. Figure 7 The distribution of samples, combined with the sensor response values ​​for each sample, shows that the volatile odor of bran fermented with *Pheromoneus rubrum* for 6 days was the strongest, followed by *Pheromoneus rubrum* fermented for 4 days and *Pleurotus eryngii* fermented for 6 days, and then *Pheromoneus rubrum* fermented for 2 days. Loadings analysis is related to PCA, as they are both based on the same algorithm. However, in this experiment, the Loadings algorithm primarily studies the sensors. This method can be used to determine the contribution rate of each sensor to sample differentiation under specific experimental conditions, thus allowing us to examine which type of gas plays a major differentiating role in the sample differentiation process. Among them, those located in... Figure 8 Sensors near the center (0,0) bear less responsibility for the pattern distribution in the principal component analysis plot. It is evident that, except for sensors W5S, W1S, W2W, and W1W, other sensors contribute the least to the differentiation of this bran sample. Therefore, the odor differences in bran are mainly due to inorganic sulfur compounds, organic sulfur compounds, small molecule nitrogen oxides, and short-chain alkanes such as methane.

[0061] Example 5

[0062] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0063] 2. Two loops each of the activated *Pheromus rubra*, *Lysimachia christinae*, and *Auricularia auricula-judae* were transferred to 30 mL of LDA liquid medium and cultured on a shaker for 2 days (26℃, 120 rpm / min). Distilled water was added to prepared wheat bran at a ratio of 160 mL / 100 g, and bacterial culture was added at a ratio of 10 μL / g. The mixture was thoroughly mixed, and the mixture was dispensed into 60 g bags and cultured in a constant temperature incubator at 26℃ for 6 days. After drying, the samples were subjected to gas chromatography-mass spectrometry (GC-MS) analysis.

[0064] The determination steps of the gas chromatography-mass spectrometry (GC-MS) are as follows: Take 5g of sample and place it in a 30mL headspace vial. Heat it in a 60℃ water bath and simultaneously insert a manual sampler equipped with a 2cm-65μm DVB / CAR / PDMS StableFlex fiber head. After extraction for 30min, take it out and immediately insert it into the GC instrument injection port (temperature 250℃) for desorption for 3min. GC-MS: Thermo-trace 1300 ISQ-2T; Column: DB-5us 5% phenyl-95% dimethylpolysiloxane flexible quartz capillary column (30m × 0.25mm, 0.25μm); Temperature program: Column temperature 45℃, hold for 2 min, increase to 220℃ at 4℃ / min, hold for 2 min; Vaporization chamber temperature 250℃; Carrier gas: High-purity He (99.999%); Column inlet pressure 7.62 psi, carrier gas flow rate 1.0 mL / min; Splitless injection; Electron ionization source: Ion source temperature 230℃; Electron energy 70 eV; Mass scan range 20-450 u. Qualitative and quantitative analysis: The peaks in the total ion chromatogram were retrieved using the mass spectrometry computer data system and compared with the NIST 2014 standard mass spectrum to determine the volatile chemical components. The relative content of each chemical component was determined by peak area normalization.

[0065] The measurement results are shown in Table 3 below:

[0066] Table 3. Gas chromatography-mass spectrometry analysis

[0067]

[0068]

[0069]

[0070] As shown in Table 3, fermentation with *Pheromoneus rubra*, *Lentinula yezoensis*, and *Auricularia auricula-judae* has a positive effect on improving the quality of wheat bran. After fermentation, the relative contents of aldehydes and lipids in the bran decreased, while the relative contents of ketones and phenols increased. Among them, *Pheromoneus rubra* showed the most significant effect: the relative content of 4-ethylguaiacol in the bran samples fermented with *Pheromoneus rubra* reached 60.459%. This has significant implications for improving the odor and quality of bran.

[0071] Example 6

[0072] 1. Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. Set aside for later use.

[0073] 2. Two loops of the activated *Pheromoneus rubra* were transferred to 30 mL of PDA liquid medium and cultured on a shaker for 2 days (26℃, 120 rpm / min). Distilled water was added to prepared wheat bran at a ratio of 160 mL / 100 g, and bacterial culture was added at a ratio of 10 μL / g. The mixture was thoroughly mixed, and the mixture was dispensed into 60 g bags and cultured in a constant temperature incubator at 26℃ for 2, 4, and 6 days. The bags were then dried. Whole wheat flour was prepared by mixing wheat bran powder (15%) with high-gluten flour. 80% pure water and 0.8% edible yeast were added, and the mixture was baked in a bread machine to make whole wheat bread with added bran. The nutritional content of the bread was analyzed.

[0074] Fat content was determined according to GB 5009.6-2016; cellulose content according to GB 5009.10-2016; starch content according to GB 5009.9-2016; protein content according to GB 5009.5-2016; ash content according to GB 5009.4-2016; phytic acid content according to GB 5009.153-2016. Total phenols and alkyl resorcinols were determined in the same manner. The results are shown in Tables 4 and 5 below.

[0075] Table 4. Effects of fermentation on nutrient content

[0076]

[0077] Table 5. Effects of fermentation on nutrient content

[0078]

[0079] Compared to unfermented bran bread, whole wheat bread made by re-fermenting bran has lower levels of cellulose, starch, and phytic acid, but higher levels of protein, total phenols, and alkyl resorcinols. Phytic acid, commonly found in plant-based foods, is a major anti-nutritional component that affects mineral absorption; reducing phytic acid is beneficial to human health. Phenolic compounds, secondary metabolites of plants, possess strong antioxidant capabilities, effectively scavenging hydroxyl radicals and superoxide anion radicals. Alkyl resorcinols exhibit antibacterial and anticancer physiological activities, as well as some antioxidant activity. Therefore, re-fermenting bran can improve the quality of whole wheat bread.

Claims

1. A method for preparing wheat bran rich in 4-ethylguaiacol using *Pheromonemus rubrum*, characterized in that, Includes the following steps: 1) Wash and filter out the flour mixed in with the commercially available wheat bran, dry it in the sun, grind it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121℃ for 20 minutes. 2) Incubate the *Pheromoneus rubra* strain on the slant at 30°C for 2 min, then quickly transfer two loops into 30 mL of laboratory-prepared PDA liquid medium. Incubate for 2 days on a shaker at 26°C and 120 rpm until the spore concentration reaches 1 × 10⁻⁶. 8 CFU / mL; 3) Add distilled water to the prepared wheat bran at a ratio of 160mL / 100g and bacterial solution at a ratio of 10 μL / g, mix well, and package into 15cm*25cm full-oxygen bacterial bags at a ratio of 60g / bag. Incubate at 26℃ in a constant temperature incubator for 6 days, and then take them out and dry them to obtain high-quality bran.

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