Method for manufacturing enzymatically hydrolyzed cereal fiber and composition comprising the enzymatically hydrolyzed cereal fiber

Abstract

This invention provides a method for manufacturing enzymatically hydrolyzed cereal fiber and a composition comprising the enzymatically hydrolyzed cereal fiber. The method for manufacturing enzymatically hydrolyzed cereal fiber of this invention not only maintains the original porous structure of the cereal fiber but also simultaneously generates a large amount of antioxidant phenolic substances, resulting in enzymatically hydrolyzed cereal fiber with excellent antioxidant capabilities. Furthermore, the composition of this invention, comprising enzymatically hydrolyzed cereal fiber manufactured according to the method of this invention and polyunsaturated fatty acid oils, can effectively delay the oxidation of polyunsaturated fatty acids, while being rich in beneficial components such as polyunsaturated fatty acids, dietary fiber, and prebiotic oligosaccharides. In common consumer foods such as steamed buns, noodles, biscuits, and bread, it has advantages such as low polyunsaturated fatty acid loss and good flavor.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more specifically, to a method for manufacturing enzymatically hydrolyzed cereal fiber, as well as the enzymatically hydrolyzed cereal fiber prepared therefrom, a composition containing the enzymatically hydrolyzed cereal fiber, and a food. Background Technology

[0002] Polyunsaturated fatty acids (PUFAs) are an important class of nutrients. Based on the position of the first double bond near the methyl terminus of the fatty acid molecule, PUFAs are mainly divided into ω-3 and ω-6 polyunsaturated fatty acids. ω-3 polyunsaturated fatty acids are primarily α-linolenic acid (ALA, C18:3), eicosapentaenoic acid (EPA, C20:5), and docosahexaenoic acid (DHA, C22:6), while ω-6 polyunsaturated fatty acids are primarily linolenic acid (LA, C18:2). Neither of these two types of fatty acids (FAs) can be synthesized in the body, making them essential nutrients, hence the term essential fatty acids. ω-3 polyunsaturated fatty acids primarily exert their effects by altering cell membrane lipid composition, cell metabolism, signal transduction, and regulating gene expression; they can regulate gene expression in the liver, heart, adipose tissue, and brain. According to existing research, omega-3 polyunsaturated fatty acids play an important role in the prevention and treatment of cardiovascular disease, hypertension, diabetes, arthritis and other inflammatory and autoimmune diseases and cancer, and are essential for normal growth and development, especially the growth and development of the brain and retina.

[0003] To fully realize the health benefits of polyunsaturated fatty acids, these essential fatty acids are introduced into foods and oils, rather than being consumed directly from fish. Currently, polyunsaturated fatty acids are only used in infant formula and dietary supplements, and are not widely used in general consumer foods. A major reason for this is that polyunsaturated fatty acids contain multiple double bonds, making them highly susceptible to oxidation and hindering their effective utilization.

[0004] Cereal fibers such as wheat bran and rice bran have excellent water and oil retention properties, and can serve as effective carriers of polyunsaturated fatty acids. When applied to food, they can not only provide essential fatty acids such as polyunsaturated fatty acids, but are also rich in dietary fiber. They can be widely used in baking, snack foods, and solid beverages.

[0005] Patent Document 1 reports a bread rich in omega-3 and its preparation process. However, the patent simply adds flaxseed powder to the bread ingredients without detailing the oxidation of omega-3 flaxseed or the loss of omega-3 in baked goods such as steamed buns, noodles, and bread. Patent Document 2 discloses a method for preparing rice bran powder with high antioxidant properties, reporting that enzymatic hydrolysis, fermentation, or a combination of enzymatic hydrolysis and fermentation can improve the antioxidant properties of rice bran. However, Patent Document 2 does not report on the antioxidant properties of this rice bran powder regarding polyunsaturated fatty acid oils.

[0006] There are few existing reports on the antioxidant properties of cereal fiber for polyunsaturated fatty acids and the application of cereal fiber and polyunsaturated fatty acid combinations.

[0007] Existing technical documents

[0008] Patent Document 1: CN107711981A

[0009] Patent Document 2: CN109221920A Summary of the Invention

[0010] The problem the invention aims to solve

[0011] In view of the deficiencies in the prior art, the purpose of this invention is to provide a method for manufacturing enzymatically hydrolyzed cereal fiber. This method not only maintains the original pore structure of the cereal fiber, but also generates a large amount of antioxidant phenolic substances, thereby obtaining enzymatically hydrolyzed cereal fiber with excellent antioxidant capacity.

[0012] Another object of the present invention is to provide a composition comprising enzymatically hydrolyzed cereal fiber manufactured according to the method of the present invention. This composition can effectively delay the oxidation of polyunsaturated fatty acids and is rich in beneficial components such as polyunsaturated fatty acids, dietary fiber, and prebiotic oligosaccharides. Furthermore, it has the advantages of low polyunsaturated fatty acid loss and good flavor when applied to common mass foods such as steamed buns, noodles, biscuits, and bread.

[0013] Solution for solving the problem

[0014] In order to achieve the above objectives, the inventors conducted in-depth research and found that the above objectives can be achieved by implementing the following technical solution.

[0015] That is, the present invention is as follows.

[0016] [1]. A method for manufacturing enzymatically hydrolyzed cereal fiber, wherein the method comprises:

[0017] Enzymatic hydrolysis process: Cereal fiber is reacted with xylanase in the presence of water, and the ratio of soluble arabinoxylan to insoluble arabinoxylan in the enzymatically hydrolyzed cereal fiber is controlled to be 1:6 to 1:21.

[0018] Drying process: The enzymatically hydrolyzed mixture obtained from the enzymatic hydrolysis process is dried.

[0019] In the enzymatic hydrolysis process, the amount of xylanase used is 0.1-1% relative to the total mass of the cereal fiber.

[0020] [2]. According to the manufacturing method described in [1], wherein, in the enzymatic hydrolysis step,

[0021] The cereal fiber includes defatted rice bran or cereal bran;

[0022] Preferably, the cereal bran includes at least one selected from the group consisting of wheat bran, barley bran, oat bran, and corn bran;

[0023] Preferably, the mass ratio of the cereal fiber to the water is 1:4 to 1:10.

[0024] [3]. According to the manufacturing method described in [1] or [2], wherein, in the enzymatic hydrolysis step, the cereal fiber is mixed with the water, and an acidic substance is added to adjust the pH of the mixture containing the cereal fiber and the water to 5 to 6;

[0025] Preferably, the acidic substance includes at least one selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, and hydrochloric acid.

[0026] [4]. The manufacturing method according to any one of [1] to [3], wherein, in the enzymatic hydrolysis step, the cereal fiber is reacted with the xylanase at 40 to 60°C; and / or

[0027] The enzymatic hydrolysis reaction time is 1–10 h.

[0028] [5]. The manufacturing method according to any one of [1] to [4], wherein the method further comprises: after the enzymatic hydrolysis step, adding an alkaline substance to adjust the pH value of the system obtained by the enzymatic hydrolysis step to neutral;

[0029] Preferably, the alkaline substance includes at least one selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium carbonate, and sodium bicarbonate.

[0030] [6]. The manufacturing method according to any one of [1] to [5], wherein the method further comprises: a pulverizing step, wherein the enzymatically hydrolyzed cereal fiber obtained in the drying step is pulverized.

[0031] Preferably, the enzymatically hydrolyzed grain fiber obtained in the drying process is pulverized to 60-100 mesh.

[0032] [7]. An enzymatically hydrolyzed cereal fiber, wherein the enzymatically hydrolyzed cereal fiber is an enzymatically hydrolyzed cereal fiber obtained by any one of the manufacturing methods described in [1] to [6].

[0033] [8]. A composition comprising enzymatically hydrolyzed cereal fiber and polyunsaturated fatty acid oils according to [7].

[0034] [9]. The composition according to [8], wherein the polyunsaturated fatty acid oil comprises ω-3 polyunsaturated fatty acid oil;

[0035] Preferably, the ω-3 polyunsaturated fatty acid oil includes at least one selected from the group consisting of chia seed oil, peony seed oil, perilla seed oil, fish oil, algae oil, and flaxseed oil;

[0036] Preferably, the amount of polyunsaturated fatty acid oil used is 5-20% relative to the total mass of the enzymatically hydrolyzed cereal fiber.

[0037]

[10] . A food product comprising the composition according to [9].

[0038] Preferably, the food includes steamed buns, noodles, biscuits, or bread.

[0039] The effects of the invention

[0040] Compared with the prior art, the present invention has the following technical effects:

[0041] (1) By controlling the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in cereal fiber after enzymatic hydrolysis to 1:6 to 1:21, the arabinoxylan in cereal fiber is partially hydrolyzed by enzymes, and phenolic substances are released. This not only maintains the original pore structure of cereal fiber, but also produces a large amount of antioxidant phenolic substances.

[0042] Existing technologies have reported that cereal fibers such as rice bran and wheat bran can produce phenolic acids under enzymatic hydrolysis conditions, and the higher the phenolic acid content, the stronger the antioxidant capacity. However, this invention unexpectedly discovered that when enzymatically hydrolyzed cereal fibers produced according to the method of this invention are mixed with polyunsaturated fatty acid oils, their antioxidant capacity is simultaneously affected by the porosity of the cereal fibers and the total phenolic acid content. Their ability to inhibit the oxidation of polyunsaturated fatty acid oils is significantly stronger than that of unhydrolyzed cereal fibers (low total phenolic acid content) and deeply hydrolyzed cereal fibers (high total phenolic acid content).

[0043] (2) After the enzymatic hydrolysis of cereal fiber is completed, hot air drying is used directly, which allows the sugars generated by the enzymatic hydrolysis to undergo Maillard reaction. This not only provides caramel flavor and masks the special taste of polyunsaturated fatty acid oils, but also further enhances the antioxidant capacity of cereal fiber due to the products of Maillard reaction.

[0044] (3) This invention can effectively delay the oxidation of polyunsaturated fatty acids, and is rich in beneficial components such as polyunsaturated fatty acids, dietary fiber, and prebiotic oligosaccharides. When applied to foods such as steamed buns, noodles, biscuits, and bread, it has the advantages of low polyunsaturated fatty acid loss rate and good flavor. Detailed Implementation

[0045] The present invention will now be described in detail. The descriptions of the technical features described below are based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0046] In this specification, the range of values ​​referred to as "value A to value B" refers to the range including the endpoint values ​​A and B.

[0047] In this specification, the numerical range indicated by "above" or "below" refers to the numerical range that includes the stated number.

[0048] In this specification, the word "may" has two meanings: to perform a certain process and not to perform a certain process.

[0049] In this specification, the terms "optional" or "optional" are used to indicate the use or omission of certain substances, components, procedures, application conditions, etc.

[0050] All unit names used in this manual are international standard unit names, and unless otherwise stated, the "%" used refers to weight or mass percentage content.

[0051] Unless otherwise stated in this specification, "multiple (types)" means having two or more types.

[0052] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements may be combined in any suitable manner in various embodiments.

[0053] <First Aspect>

[0054] In a first aspect of the present invention, a method for manufacturing enzymatically hydrolyzed cereal fiber is provided, the method comprising:

[0055] Enzymatic hydrolysis process: Cereal fiber is reacted with xylanase in the presence of water, and the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the enzymatically hydrolyzed cereal fiber is controlled to be 1:6 to 1:21.

[0056] Drying process: The enzymatically hydrolyzed mixture obtained from the above enzymatic hydrolysis process is dried.

[0057] In the above-mentioned enzymatic hydrolysis process, the amount of xylanase used is 0.1-1% relative to the total mass of the cereal fiber.

[0058] Enzymatic hydrolysis process

[0059] Examples of cereal fibers used in this invention include, for example, defatted rice bran or cereal bran. Examples of cereal bran include, for example, wheat bran, barley bran, oat bran, or corn bran. These can be used in combination of one or more.

[0060] For the xylanase that can be used in the enzymatic hydrolysis process of this invention, commercially available xylanases can be used, such as: Hemicellulase "Amano" 90 (Amano hemicellulase HC-90) manufactured by Amano Enzyme Co., Ltd. of Japan, Viscozyme L (Novozymes Viscozyme L) manufactured by Novozymes AB of Denmark, and [other xylanases] manufactured by [other xylanases]. SEP-Visco (AB xylanase Sep-Visco), etc.

[0061] In some preferred embodiments, the cereal fiber is preferably mixed with water first. The mass ratio of cereal fiber to water is preferably 1:4 to 1:10, and more preferably 1:5 to 1:9.

[0062] In some preferred embodiments, a pH adjustment step is preferably included before adding xylanase. Preferably, an acidic substance is added to adjust the pH of the mixture containing cereal fiber and water to 5-6 before adding xylanase.

[0063] There are no particular limitations on the acidic substances mentioned above; examples include citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, and hydrochloric acid. One or more of these can be used in combination. Preferably, the acidic substances mentioned above are food-grade.

[0064] In some preferred embodiments, the amount of xylanase used is 0.1-1%, preferably 0.1-0.9%, relative to the total mass of cereal fiber. By setting the amount of xylanase in this range, not only can the enzymatic hydrolysis efficiency be improved, but the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the enzymatically hydrolyzed cereal fiber can also be more effectively controlled.

[0065] In some specific embodiments, the amount of xylanase used is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1% relative to the total mass of cereal fiber.

[0066] In some preferred embodiments, the mass ratio of xylanase to cereal fiber is preferably (90U-900U):1g cereal fiber.

[0067] In some preferred embodiments, the enzymatic hydrolysis reaction time is preferably 1 to 10 hours, more preferably 2 to 8 hours.

[0068] The enzymatic hydrolysis temperature can be carried out at a temperature that does not inactivate xylanase without particular limitation. From the viewpoint of a full reaction, it is preferable to react the cereal fiber with xylanase at 40–60°C.

[0069] There are no particular restrictions on how cereal fiber, water, and xylanase are mixed; conventional methods such as using a mixer or magnetic stirrer can be employed.

[0070] In some preferred embodiments, the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the enzymatically hydrolyzed cereal fiber is controlled to be 1:6 to 1:21, preferably 1:6.1 to 1:20.5. In some specific implementations, the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the enzymatically hydrolyzed cereal fiber is controlled to be 1:6, 1:6.5, 1:7, 1:7.5, 1:8, 1:8.5, 1:9, 1:9.5, 1:10, 1:10.5, 1:11, 1:11.5, 1:12, 1:12.5, 1:13, 1:13.5, 1:14, 1:14.5, 1:15, 1:15.5, 1:16, 1:16.5, 1:17, 1:17.5, 1:18, 1:18.5, 1:19, 1:19.5, 1:20, 1:20.5, or 1:21.

[0071] In this invention, a polysaccharide mixture mainly composed of arabinoxylan can be obtained through enzymatic hydrolysis. This invention unexpectedly discovered that by controlling the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) within the range of 1:6 to 1:21, the arabinoxylan in the cereal fiber is partially hydrolyzed by enzymatic hydrolysis, and phenolic substances are released. This not only maintains the original porous structure of the cereal fiber, but also produces a large amount of antioxidant phenolic substances.

[0072] Existing technologies have reported that cereal fibers such as rice bran and wheat bran can produce phenolic acids under enzymatic hydrolysis conditions, and that the higher the phenolic acid content, the stronger the antioxidant capacity. However, this invention unexpectedly discovered that when enzymatically hydrolyzed cereal fibers obtained according to the manufacturing method of this invention are mixed with polyunsaturated fatty acid oils (described later), their antioxidant capacity is simultaneously affected by the porosity of the cereal fibers and the total phenolic acids. Their ability to inhibit the oxidation of polyunsaturated fatty acid oils is significantly stronger than that of unhydrolyzed cereal fibers (low total phenolic acid content) and deeply hydrolyzed cereal fibers (high total phenolic acid content).

[0073] In some preferred embodiments, after the enzymatic hydrolysis reaction is completed, an alkaline substance is preferably added to the system obtained by the enzymatic hydrolysis reaction to adjust the pH value to about neutral (e.g., about 6.5 to 7.5).

[0074] Examples of alkaline substances include sodium hydroxide, potassium hydroxide, sodium carbonate, and sodium bicarbonate. One or more of these can be used in combination. Preferably, the alkaline substances mentioned above are food-grade.

[0075] In this invention, the enzymatic hydrolysis process can be, for example, as follows: Grain fiber, such as wheat bran or defatted rice bran, is added to water at a ratio of 1:4 to 1:10, and mixed thoroughly. An acidic substance, such as food-grade citric acid or hydrochloric acid, is added to adjust the pH of the mixture to 5-6. Then, 0.1-1% xylanase is added to the mixture, and the mixture is stirred and hydrolyzed for 2-8 hours, controlling the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the enzymatically hydrolyzed grain fiber to be 1:6 to 1:21. After enzymatic hydrolysis, an alkaline substance, such as baking soda, is added to adjust the pH of the system to neutral.

[0076] Drying process

[0077] In the drying process, the enzymatically hydrolyzed mixture obtained from the above enzymatic hydrolysis process is dried.

[0078] For drying conditions, methods such as spray drying and low-temperature drying can be used to remove moisture and obtain enzymatically hydrolyzed grain fiber.

[0079] There are no particular restrictions on drying temperature and time. For example, drying can be carried out at a temperature of 60–90°C for 12–24 hours to remove moisture.

[0080] In some preferred embodiments, the inlet air temperature of the spray dryer can be, for example, 150–180°C, and the outlet air temperature can be, for example, 70–90°C. Low-temperature drying can be performed, for example, at a drying temperature of 60–90°C, drying the enzymatically hydrolyzed mixture obtained from the above enzymatic hydrolysis process for 12–24 hours to remove moisture.

[0081] In this invention, after the enzymatic hydrolysis of cereal fiber is completed, it is directly dried, which allows the sugars generated by the enzymatic hydrolysis to undergo the Maillard reaction. This not only provides a caramel flavor and masks the special taste of polyunsaturated fatty acid oils, but also further enhances the antioxidant capacity of cereal fiber due to the products of the Maillard reaction.

[0082] In some preferred embodiments, after the drying process, the method of the present invention preferably further includes a pulverizing process, which involves pulverizing the enzymatically hydrolyzed cereal fiber obtained in the drying process.

[0083] In some preferred embodiments, the enzymatically hydrolyzed grain fiber obtained in the above drying process is pulverized to 60-100 mesh.

[0084] There are no particular limitations on the pulverizing step. Pulverizing allows the enzymatically hydrolyzed grain fiber to be better mixed in subsequent processes, thereby achieving better antioxidant properties of unsaturated fatty acids.

[0085] There are no particular restrictions on the specific method of crushing; mechanical force and / or ultrasonic crushing can be used.

[0086] <Second aspect>

[0087] In a second aspect, the present invention provides an enzymatic hydrolyzed cereal fiber. The enzymatically hydrolyzed cereal fiber of the present invention can be obtained by the method disclosed in the first aspect of the present invention.

[0088] The enzymatically hydrolyzed cereal fiber obtained by the method of this invention has excellent antioxidant properties. When used in combination with polyunsaturated fatty acid oils, it can effectively delay the oxidation of polyunsaturated fatty acids and significantly reduce the loss rate of polyunsaturated fatty acids.

[0089] <Third aspect>

[0090] In a third aspect, the present invention provides a composition comprising enzymatically hydrolyzed cereal fiber and polyunsaturated fatty acid oil obtained according to the method of the present invention.

[0091] This invention utilizes the enzymatic hydrolysis of cereal fiber and polyunsaturated fatty acid oils to effectively delay the oxidation of polyunsaturated fatty acids. Furthermore, the composition of this invention is rich in beneficial components such as polyunsaturated fatty acids, dietary fiber, and prebiotic oligosaccharides. When applied to foods such as steamed buns, noodles, biscuits, and bread, it exhibits advantages such as low polyunsaturated fatty acid loss and good flavor.

[0092] Examples of oils containing polyunsaturated fatty acids include chia seed oil, peony seed oil, perilla seed oil, fish oil, algae oil, and flaxseed oil, which contain omega-3 polyunsaturated fatty acids. These can be used in combination, either one or more.

[0093] In some preferred embodiments, the amount of polyunsaturated fatty acid oil used is 5-20%, preferably 6-15%, relative to the total mass of the enzymatically hydrolyzed cereal fiber of the present invention. By setting the amount of polyunsaturated fatty acid oil within this range, the oxidation of polyunsaturated fatty acids can be more effectively delayed.

[0094] In some specific embodiments, the amount of polyunsaturated fatty acid oil used relative to the total mass of the enzymatically hydrolyzed cereal fiber of the present invention may be, for example, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%.

[0095] <Fourth Aspect>

[0096] In a fourth aspect, the present invention provides a food product comprising the composition of the present invention.

[0097] Such foods include, but are not limited to, steamed buns, noodles, biscuits, and bread.

[0098] Example

[0099] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified, specific conditions in the examples are performed under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, all materials and instruments used are commercially available conventional products. Furthermore, in the examples, unless otherwise specified, "parts" are based on weight.

[0100] The raw materials used in the examples and comparative examples are as follows:

[0101] Defatted rice bran: The defatted rice bran raw material from Yihai Kerry Group's Taizhou factory, its main components are starch 21.3%, protein 18.2%, fat 1.2%, dietary fiber 33.8%, moisture 11%, and ash 12%.

[0102] Wheat bran: The raw material of wheat bran from Yihai Kerry Group's Kunshan plant is mainly composed of starch 17%, protein 16.7%, fat 2.5%, dietary fiber 45.4%, moisture 10%, and ash 7%.

[0103] Main equipment:

[0104] IKA stirrers, magnetic stirring water baths, GEA spray dryers, Pentax vacuum drying ovens

[0105] <Evaluation Experiment>

[0106] (1) Peroxide value PV

[0107] The determination of peroxide value (PV) is based on GB 5009.227-2016, the national food safety standard for the determination of peroxide value in food.

[0108] (2) Determination of soluble arabinoxylan (WEAX) and insoluble arabinoxylan (WUAX)

[0109] The determination of WEAX and WUAX is based on the agricultural industry standard NY / T 2335-2013 Spectrophotometric method for the determination of pentosan content in cereals.

[0110] (3) Free total phenol content

[0111] Determination of total free phenol content: T / AHFIA 005-2018 Determination of total polyphenol content in plant extracts and their products by spectrophotometry.

[0112] (4) PUFA loss rate

[0113] The determination of polyunsaturated fatty acids (PUFAs) is based on GB 5009.168-2016, the National Food Safety Standard for the Determination of Fatty Acids in Food.

[0114] PUFA loss rate % = (PUFA content of dough before baking - PUFA content of dough after baking) / PUFA content of dough before baking

[0115] (5) Sensory evaluation

[0116] Sensory evaluation method: Ten pre-trained sensory evaluators evaluated the flavor of the steamed buns and biscuits from the perspectives of aroma and off-odors, scoring them on a scale of 1 to 10. A higher total score indicates a milder fishy smell, a stronger aroma, and a better overall flavor. Evaluation criteria are shown in Table 1.

[0117] Table 1 Sensory Evaluation Criteria

[0118]

[0119] Example 1

[0120] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Amano hemicellulase HC-90 with an enzyme activity of 90000u / g. Stir and hydrolyze for 4 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0121] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:6.2, and the free total phenol content was 11.0 mg GAE / g.

[0122] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. The mixed sample was subjected to an accelerated oxidation state test at 37℃. After 7 days, the peroxide value (PV) was 2.81 mmol / kg; after 14 days, the peroxide value (PV) was 3.68 mmol / kg; and after 28 days, the peroxide value (PV) was 4.45 mmol / kg. The results are shown in Table 2.

[0123] Application: The above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil were used to conduct application experiments on steamed buns and biscuits using the following preparation method. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rate of polyunsaturated fat before and after preparation of steamed buns and biscuits was 4.8% and 18.9%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0124] How to make steamed buns:

[0125] (1) Add 270g of steamed bun flour, 30g of the above-mentioned composition containing enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil, 3g of yeast and water to a dough mixer and stir to form a dough;

[0126] (2) Press the dough repeatedly on the pasta machine about 4 to 5 times, then divide it into about 70g portions, knead them into rounds, and place them on a steaming tray;

[0127] (3) Place the steaming tray in a proofing box at 35℃ and 80-85% humidity for 40 minutes, then steam for 15 minutes.

[0128] Cookie making method:

[0129] (1) Add 180g of low-gluten wheat flour, 20g of the above composition containing enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil, 66g of shortening, 28g of white sugar, 1.5g of sodium bicarbonate, 3g of ammonium bicarbonate, 2g of salt and water to a dough mixer and stir to form a dough.

[0130] (2) Take out the dough and roll it out with a pasta machine to a thickness of about 4mm. Use a mold to form small pieces of raw dough for biscuits and wait for baking.

[0131] (3) Place in the oven and bake to shape. Baking temperature: 220℃ for the top heat and 200℃ for the bottom heat. Time: 7 minutes.

[0132] After the steamed buns and biscuits were prepared, the oil in the dough before and after steaming or baking was extracted with hexane, and the content of unsaturated fatty acids was analyzed by GC. The results showed that the polyunsaturated loss rate of the composition containing the enzymatically hydrolyzed cereal fiber and unsaturated fatty acid oil of the present invention was significantly lower than that of the comparative example in the application experiments of steamed buns at low temperature and biscuits at high temperature. The specific results are shown in Table 3.

[0133] Example 2

[0134] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, with an enzyme activity of 100FBG / g. Stir and hydrolyze for 4 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0135] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:9.3 and a free total phenol content of 9.63 mg GAE / g.

[0136] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.50 mmol / kg after 7 days, 3.27 mmol / kg after 14 days, and 4.31 mmol / kg after 28 days.

[0137] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.1% and 17.3%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0138] Example 3

[0139] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g AB xylanase Sep-Visco, enzyme activity 572,000TXU / g, stir and hydrolyze for 4 hours, and add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0140] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:20.1, and the free total phenol content was 6.01 mg GAE / g.

[0141] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 3.68 mmol / kg after 7 days, 5.32 mmol / kg after 14 days, and 7.42 mmol / kg after 28 days.

[0142] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 6.0% and 20.1%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0143] Example 4

[0144] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Amano hemicellulase HC-90 with an enzyme activity of 90000u / g. Stir and hydrolyze for 2 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0145] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:16.2, and the free total phenol content was 7.45 mg GAE / g.

[0146] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 3.05 mmol / kg after 7 days, 4.33 mmol / kg after 14 days, and 5.84 mmol / kg after 28 days.

[0147] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.2% and 18.5%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0148] Example 5

[0149] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, enzyme activity 100FBG / g, stir and hydrolyze for 6h, and add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0150] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:7.0 and a free total phenol content of 9.98 mg GAE / g.

[0151] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.75 mmol / kg after 7 days, 3.81 mmol / kg after 14 days, and 4.64 mmol / kg after 28 days.

[0152] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.0% and 17.8%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0153] Example 6

[0154] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g AB xylanase Sep-Visco, enzyme activity 572,000TXU / g, stir and hydrolyze for 8 hours, and add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0155] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:11.5, and the free total phenol content was 8.34 mg GAE / g.

[0156] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.96 mmol / kg after 7 days, 4.01 mmol / kg after 14 days, and 4.97 mmol / kg after 28 days.

[0157] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.3% and 18.6%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0158] Example 7

[0159] Enzymatic hydrolysis: 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) were placed in a 1000ml beaker and mixed evenly. The mixture was heated in a water bath to 50℃ and the pH of the system was measured to be 6.8. Then, 0.1g Amano hemicellulase HC-90 with an enzyme activity of 90000u / g was added and the mixture was stirred and hydrolyzed for 4 hours.

[0160] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:17.2, and the free total phenol content was 5.92 mg GAE / g.

[0161] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 3.13 mmol / kg after 7 days, 4.22 mmol / kg after 14 days, and 5.75 mmol / kg after 28 days.

[0162] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.2% and 18.8%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0163] Example 8

[0164] Enzymatic hydrolysis: 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) were placed in a 1000ml beaker and mixed evenly. The mixture was heated in a water bath to 50℃ and the pH of the system was measured to be 6.8. Then, 0.1g of Novozymes Viscozyme L, with an enzyme activity of 100FBG / g, was added and the mixture was stirred and hydrolyzed for 4 hours.

[0165] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:12.3, and the free total phenol content was 8.07 mg GAE / g.

[0166] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.84 mmol / kg after 7 days, 4.10 mmol / kg after 14 days, and 5.01 mmol / kg after 28 days.

[0167] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.3% and 18.4%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0168] Example 9

[0169] Enzymatic hydrolysis: Mix 100g of wheat bran and 600g of tap water (6 times the amount of water relative to the wheat bran) in a 1000ml beaker. Heat in a water bath to 50℃. Add food-grade citric acid to adjust the pH of the system to 5.0. Then add 0.1g of Amano hemicellulase HC-90 with an enzyme activity of 90000u / g. Stir and hydrolyze for 4 hours. Add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0170] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:6.0 and a free total phenol content of 15.15 mg GAE / g.

[0171] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed wheat bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed wheat bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.79 mmol / kg after 7 days, 3.55 mmol / kg after 14 days, and 4.40 mmol / kg after 28 days.

[0172] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed wheat bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 4.6% and 17.2%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0173] Example 10

[0174] Enzymatic hydrolysis: Mix 100g of wheat bran and 600g of tap water (6 times the amount of water relative to the wheat bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g of Novozymes Viscozyme L (enzyme activity 100FBG / g), stir and hydrolyze for 4 hours. Add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0175] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:10.7 and a free total phenol content of 10.79 mg GAE / g.

[0176] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed wheat bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed wheat bran fiber), mix and stir evenly, and place in a resealable bag. After accelerated testing at 37℃, the peroxide value (PV) of the mixed sample was 2.90 mmol / kg after 7 days, 3.91 mmol / kg after 14 days, and 4.89 mmol / kg after 28 days.

[0177] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed wheat bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 4.9% and 18.1%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0178] Example 11

[0179] Enzymatic hydrolysis: Mix 100g of wheat bran and 600g of tap water (6 times the amount of water relative to the wheat bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g of AB xylanase Sep-Visco (enzyme activity 572,000TXU / g), stir and hydrolyze for 4 hours. Add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0180] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:18.4, and the free total phenol content was 8.22 mg GAE / g.

[0181] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed wheat bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed wheat bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 3.07 mmol / kg after 7 days, 5.16 mmol / kg after 14 days, and 6.02 mmol / kg after 28 days.

[0182] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed wheat bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.1% and 18.6%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0183] Example 12

[0184] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, with an enzyme activity of 100FBG / g. Stir and hydrolyze for 4 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0185] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:9.3 and a free total phenol content of 9.63 mg GAE / g.

[0186] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 2.5g of fish oil (the amount of fish oil is 5% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.44 mmol / kg after 7 days, 3.15 mmol / kg after 14 days, and 4.22 mmol / kg after 28 days.

[0187] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 4.2% and 17.2%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0188] Example 13

[0189] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, with an enzyme activity of 100FBG / g. Stir and hydrolyze for 4 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0190] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:9.3 and a free total phenol content of 9.63 mg GAE / g.

[0191] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 7.5g of fish oil (the amount of fish oil is 15% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 2.78 mmol / kg after 7 days, 3.86 mmol / kg after 14 days, and 4.79 mmol / kg after 28 days.

[0192] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 5.3% and 19.0%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0193] Example 14

[0194] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, with an enzyme activity of 100FBG / g. Stir and hydrolyze for 4 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0195] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:9.3 and a free total phenol content of 9.63 mg GAE / g.

[0196] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 10g of fish oil (the amount of fish oil is 20% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 3.15 mmol / kg after 7 days, 4.78 mmol / kg after 14 days, and 6.21 mmol / kg after 28 days.

[0197] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 6.0% and 19.8%, respectively. The steamed buns and biscuits had virtually no fishy smell characteristic of fish oil.

[0198] Comparative Example 1

[0199] Mixing: Defatted rice bran was directly pulverized to 80 mesh. 50g of the pulverized defatted rice bran was taken, and the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) was measured to be 1:175.7, with a free total phenol content of 4.09 mg GAE / g. 5g of fish oil was added, mixed thoroughly, and placed in a resealable bag. The mixed sample underwent an accelerated oxidation test at 37℃. After 7 days, the peroxide value (PV) was 5.01 mmol / kg; after 14 days, it was 8.51 mmol / kg; and after 28 days, it was 12.66 mmol / kg.

[0200] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed defatted rice bran and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rate of polyunsaturated fat before and after the preparation of steamed buns and biscuits was 8.9% and 23.7%, respectively. The steamed buns and biscuits had a slight fishy smell characteristic of fish oil.

[0201] Comparative Example 2

[0202] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.1g Novozymes Viscozyme L, enzyme activity 100FBG / g, stir and hydrolyze for 2h, and add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0203] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:23.4, and the free total phenol content was 5.14 mg GAE / g.

[0204] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) was 4.22 mmol / kg after 7 days, 6.75 mmol / kg after 14 days, and 9.65 mmol / kg after 28 days.

[0205] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed composition of enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 7.3% and 22.6%, respectively. The steamed buns and biscuits had a slight fishy smell characteristic of fish oil.

[0206] Comparative Example 3

[0207] Enzymatic hydrolysis: Mix 100g defatted rice bran and 600g tap water (6 times the amount of water relative to the defatted rice bran) in a 1000ml beaker. Heat in a water bath to 50℃, add food-grade citric acid to adjust the pH of the system to 5.0, then add 0.5g Amano hemicellulase HC-90 with an enzyme activity of 90000u / g. Stir and hydrolyze for 6 hours, then add food-grade sodium hydroxide to adjust the system to neutral (pH 7.0).

[0208] Drying: The above enzymatically hydrolyzed cereal fiber suspension was vacuum dried at 60°C to remove moisture, and then pulverized to 80 mesh. The dried product was tested and found to have a soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) ratio of 1:4.6 and a free total phenol content of 12.79 mg GAE / g.

[0209] Mixing: Take 50g of the above-mentioned pulverized enzymatically hydrolyzed rice bran fiber, add 5g of fish oil (the amount of fish oil is 10% relative to the total amount of enzymatically hydrolyzed rice bran fiber), mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) of the sample was 4.34 mmol / kg after 7 days, 6.57 mmol / kg after 14 days, and 10.18 mmol / kg after 28 days.

[0210] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed enzymatically hydrolyzed rice bran fiber and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 10.5% and 29.1%, respectively. The steamed buns and biscuits had a distinct fishy smell characteristic of fish oil.

[0211] Comparative Example 4

[0212] Mixing: Take 50g of maltodextrin with a DE value of 12, add 5g of fish oil, mix well, and place in a resealable bag. After accelerated testing at 37℃, the peroxide value (PV) of the mixed sample was 5.33 mmol / kg after 7 days, 9.32 mmol / kg after 14 days, and 17.46 mmol / kg after 28 days.

[0213] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed maltodextrin and polyunsaturated fatty acid oil composition was used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 14.8% and 45.3%, respectively. The steamed buns and biscuits had a strong fishy smell characteristic of fish oil.

[0214] Comparative Example 5

[0215] Enzymatic hydrolysis: 5 kg of defatted rice bran and 30 kg of tap water (6 times the amount of water relative to the defatted rice bran) were placed in a reaction vessel and mixed evenly. The mixture was heated to 50°C in a water bath. Food-grade citric acid was added to adjust the pH of the system to 5.0. Then, 0.05 kg of Amano hemicellulase HC-90 with an enzyme activity of 90,000 u / g was added. The mixture was stirred and hydrolyzed for 4 hours. Food-grade sodium hydroxide was added to adjust the system to neutral (pH 7.0). The enzymatic hydrolysis supernatant was then collected by centrifugation.

[0216] Drying: The supernatant from the above enzymatic hydrolysis was concentrated at 60°C with stirring, and then spray-dried to obtain rice bran enzymatic hydrolysate powder. Analysis showed that the ratio of soluble arabinoxylan (WEAX) to insoluble arabinoxylan (WUAX) in the dried product was 1:0. The total free phenol content was 28.53 mg GAE / g.

[0217] Mixing: Take 50g of the above rice bran enzymatic hydrolysate powder, add 5g of fish oil, mix and stir evenly, and place in a resealable bag. After the mixed sample was subjected to an accelerated test at 37℃, the peroxide value (PV) of the sample was 4.11 mmol / kg after 7 days, 7.45 mmol / kg after 14 days, and 11.39 mmol / kg after 28 days.

[0218] Application: In the same manner as in Example 1, the above-mentioned uniformly mixed rice bran enzymatic hydrolysate powder and polyunsaturated fatty acid oil composition were used in steamed buns and biscuits. After preparing high-fiber steamed buns and high-fiber biscuits, the loss rates of polyunsaturated fats before and after preparation were 16.4% and 55.6%, respectively. The steamed buns and biscuits had a distinct fishy smell characteristic of fish oil.

[0219] Table 2

[0220]

[0221] The sensory evaluation results of Examples 1-14 and Comparative Examples 1-5 are shown in Table 3.

[0222] Table 3

[0223]

[0224] As can be seen from the above, the enzymatically hydrolyzed cereal fiber and polyunsaturated fatty acid oils produced in Examples 1-14 using the method according to the present invention can effectively delay the oxidation of polyunsaturated fatty acids, and when applied to steamed buns and biscuits, the loss rate of polyunsaturated fatty acids is low, resulting in steamed buns and biscuits with excellent flavor.

[0225] In contrast, Comparative Examples 1-5 could not effectively delay the oxidation of polyunsaturated fatty acids. When applied to steamed buns and biscuits, the loss rate of polyunsaturated fatty acids was high, and the steamed buns and biscuits produced had an off-flavor and poor flavor evaluation.

[0226] Industrial availability

[0227] The method for manufacturing enzymatically hydrolyzed cereal fiber of the present invention not only maintains the original porous structure of the cereal fiber but also generates a large amount of antioxidant phenolic substances, resulting in enzymatically hydrolyzed cereal fiber with excellent antioxidant capacity. Furthermore, compositions containing enzymatically hydrolyzed cereal fiber manufactured according to the method of the present invention can effectively delay the oxidation of polyunsaturated fatty acids, while being rich in beneficial components such as polyunsaturated fatty acids, dietary fiber, and prebiotic oligosaccharides. In common consumer foods such as steamed buns, noodles, biscuits, and bread, it has advantages such as low polyunsaturated fatty acid loss and good flavor.

Claims

1. A method for manufacturing enzymatically hydrolyzed cereal fiber, characterized in that, The method includes: Enzymatic hydrolysis process: Cereal fiber is reacted with xylanase in the presence of water, and the ratio of soluble arabinoxylan to insoluble arabinoxylan in the enzymatically hydrolyzed cereal fiber is controlled to be 1:6~1:21; Drying process: The enzymatically hydrolyzed mixture obtained from the enzymatic hydrolysis process is dried. In the enzymatic hydrolysis process, the amount of xylanase used is 0.1-1% relative to the total mass of the cereal fiber.

2. The manufacturing method according to claim 1, characterized in that, In the enzymatic hydrolysis process, The cereal fiber is selected from at least one of the group consisting of defatted rice bran, wheat bran, barley bran, oat bran, and corn bran.

3. The manufacturing method according to claim 1 or 2, characterized in that, In the enzymatic hydrolysis process, the mass ratio of the cereal fiber to the water is 1:4 to 1:

10.

4. The manufacturing method according to claim 1 or 2, characterized in that, In the enzymatic hydrolysis process, the cereal fiber is mixed with the water, and an acidic substance is added to adjust the pH of the mixture containing the cereal fiber and the water to 5-6.

5. The manufacturing method according to claim 4, characterized in that, The acidic substance includes at least one selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, and hydrochloric acid.

6. The manufacturing method according to claim 1 or 2, characterized in that, In the enzymatic hydrolysis process, The cereal fiber is reacted with the xylanase at 40-60°C; and / or The enzymatic hydrolysis reaction time is 1~10h.

7. The manufacturing method according to claim 1 or 2, characterized in that, The method further includes: after the enzymatic hydrolysis step, adding an alkaline substance to adjust the pH value of the system obtained from the enzymatic hydrolysis step to neutral.

8. The manufacturing method according to claim 7, characterized in that, The alkaline substance includes at least one selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium carbonate, and sodium bicarbonate.

9. The manufacturing method according to claim 1 or 2, characterized in that, The method further includes a pulverizing step, in which the enzymatically hydrolyzed grain fiber obtained in the drying step is pulverized.

10. The manufacturing method according to claim 9, characterized in that, The enzymatically hydrolyzed cereal fiber obtained in the drying process is pulverized to 60-100 mesh.

11. An enzymatic hydrolyzed cereal fiber, characterized in that, The enzymatically hydrolyzed cereal fiber is the enzymatically hydrolyzed cereal fiber obtained by the manufacturing method according to any one of claims 1 to 10.

12. A composition, characterized in that, The composition comprises the enzymatically hydrolyzed cereal fiber and polyunsaturated fatty acid oils according to claim 11.

13. The composition according to claim 12, characterized in that, The polyunsaturated fatty acid oils include ω-3 polyunsaturated fatty acid oils.

14. The composition according to claim 13, characterized in that, The ω-3 polyunsaturated fatty acid oils include at least one selected from the group consisting of chia seed oil, peony seed oil, perilla seed oil, fish oil, algae oil, and flaxseed oil.

15. The composition according to claim 12, characterized in that, The amount of polyunsaturated fatty acid oil used is 5-20% relative to the total mass of the enzymatically hydrolyzed cereal fiber.

16. A food product, characterized in that, The food product comprises the composition according to any one of claims 12 to 15.

17. The food product according to claim 16, characterized in that, The food items are steamed buns, noodles, biscuits, or bread.

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