Combined modified wheat bran dietary fiber powder and application thereof

Abstract

The present invention belongs to the field of food technology, and specifically relates to a combined modified wheat bran dietary fiber powder and its application. The present invention uses modified wheat bran, soybean protein hydrolysate, wood ear mushroom extract, and auxiliary materials as raw materials, and prepares the dietary fiber powder through the steps of stirring and homogenizing, drying, extrusion puffing, and ultrafine grinding. The present invention also relates to the application of the dietary fiber powder in fermented noodle products, which are mainly made from flour, dietary fiber powder, yeast, and water, and are made through the processes of kneading, fermentation, shaping, proofing, and steaming (baking). The dietary fiber powder of the present invention uses natural ingredients with efficacy as raw materials. After the modification treatment, the processing performance of the dietary fiber powder is enhanced, and it has a certain emulsifying effect. It can significantly inhibit the aging of noodle products such as steamed buns and leavened cakes during refrigeration, while increasing the functionality and nutrition of the noodle products.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a combined modified wheat bran dietary fiber powder and application thereof. Background Art

[0002] Wheat bran is a byproduct left after wheat flour processing, accounting for approximately 20% of the entire wheat kernel. It contains approximately 50% dietary fiber and can be used as a dietary fiber source in foods. However, due to its poor taste and difficulty in digestion, wheat bran is primarily used in feed, wine, and vinegar making, with its utilization rate in food processing being less than 20%.

[0003] Dietary fiber can be divided into water-soluble dietary fiber (SDF) and water-insoluble dietary fiber (IDF). SDF has better functional properties and can prevent some diseases such as hypertension and hyperlipidemia. However, in wheat bran, dietary fiber mainly exists in the form of IDF, and the content of SDF is very low. Adding it to noodle products can improve the nutritional value of the product, but the product tastes rough, the texture becomes hard, and the sensory quality decreases. Therefore, in order to improve the utilization rate of wheat bran, many scholars have modified wheat bran and converted part of IDF into SDF through different methods, which is more conducive to the function and physical and chemical properties of food processing (Yao Huihui, Wang Yan, Zhao Chuanwen. Grain and Oils, 2018, 31(10), 11-12.; Du Zhenya, Chen Fusheng, Bu Guanhao. Food and Machinery, 2015, 31(1): 253-256.).

[0004] Dietary fiber contains many hydroxyl and carboxyl groups. Other groups can be introduced through esterification or etherification to change the functional properties of the original dietary fiber. Pomegranate peel dietary fiber treated with 1.5% NaOH solution increased the SDF content to 73.58% (Yang Yan, Guo Nan, Ha Yiming, et al. Journal of Food Safety and Quality, 2018, 9(13): 3401-3409.). Black bean dietary fiber modified with alkaline H2O2 increased the SDF content by 9.1%, and its functional properties, such as bile salt binding capacity, were also improved to a certain extent (Feng ZQ, Dou W, Alaxi S, et al. Food Hydrocolloids, 2017, 62: 94-101.). Using defatted rice bran as raw material, the rice bran was treated with different concentrations of KOH to study the carboxylated defatted rice bran. It was found that the water-holding capacity and oil-holding capacity of the carboxylated defatted rice bran increased with increasing KOH concentration. The sulfated apple water-soluble dietary fiber increased its hydroxyl radical scavenging ability, superoxide anion scavenging ability and DPPH scavenging ability by more than 20% (Qi J, Li Y, Zhong F. Journal of Food Science and Biotechnology. 2017, 36(11): 1137-1144.).

[0005] In order to improve the taste of noodle products with added dietary fiber, food conditioners are usually added to noodle products, especially to prevent the stickiness, hardness, and rough taste of noodle products caused by the addition of dietary fiber (Wang Chongchong, Ma Sen, Wang Xiaoxi, et al. Grain and Oil, 2017, 30(5):45-49.). Studies have found that adding a certain amount of black fungus and its polysaccharides can improve the texture quality of noodles, reduce the breakage rate, and improve the toughness and chewiness of noodles (Sun Jin, Study on the Effect of Black Fungus and Its Polysaccharides on Noodle Quality, Master's Thesis, 2018). In addition, wheat protein lacks lysine, while soy protein is rich in lysine. The mixture of the two can achieve amino acid complementarity. The small molecule peptides obtained after enzymatic hydrolysis are easier to be digested and absorbed by the human body than soy protein and have more physiological functions. The elasticity, adhesion, hardness, chewiness, recovery and stretching distance of noodles with a certain amount of enzymatic hydrolysis products added decreased, and the breaking force did not change significantly, indicating that enzymatic protein would not reduce the quality of noodles; while the extensibility of the noodles increased significantly, indicating that within a certain range of addition, the air holding capacity of the dough will increase (Sun Xiaohong. Master's thesis of Henan University of Technology, 2021). Summary of the Invention

[0006] The invention aims to provide a composite dietary fiber powder which has no side effects on the body and contains multiple nutrients. The dietary fiber powder contains modified wheat bran, soybean protein hydrolysate, wood ear water extract and auxiliary materials.

[0007] The present invention adopts the following technical solutions:

[0008] The combined modified wheat bran dietary fiber powder of the present invention is composed of 40 to 88 parts of modified wheat bran, 5 to 30 parts of soybean protein hydrolysate, 5 to 28 parts of wood ear extract, and 1 to 3 parts of auxiliary materials in parts by weight; the total weight of the above ingredients is 100 parts.

[0009] Preferably, the combined modified wheat bran dietary fiber powder of the present invention is composed of: 50 parts of modified wheat bran, 20 parts of soybean protein hydrolysate, 28 parts of wood ear extract, and 2 parts of auxiliary materials in parts by weight.

[0010] The raw materials of the auxiliary materials are resistant dextrin, isomaltooligosaccharide, erythritol, monk fruit extract, xanthan gum and sodium bicarbonate, and the mass ratio of the raw materials is 50:20:10:10:5:5.

[0011] A second object of the present invention is to provide a method for preparing a combined modified wheat bran dietary fiber powder, characterized in that the preparation method comprises the following steps:

[0012] (1) Grind the fungus into 10-80 mesh, add water at a material-liquid ratio of 1:15-30 (g:mL), and boil for 1 h to obtain the fungus extract.

[0013] (2) Take soybean protein powder, add distilled water at a material-liquid ratio of 1:10-20 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 100-200:1 (g:g), adjust the pH to 10, hydrolyze at a temperature of 50°C for 60-120 minutes, inactivate the enzyme, and obtain soybean protein hydrolyzate.

[0014] (3) The wheat bran was crushed into 200 mesh, and 4% sodium hydroxide solution was added at a material-liquid ratio of 1:20-50 (g:mL). The mixture was ultrasonically treated for 20 min, kept warm at 60-80°C for 4-6 h, and the pH was adjusted to neutral with HCl. Then, 30% soybean lecithin by weight of the wheat bran and 300% linolenic acid by weight of the wheat bran were added. The mixture was stirred and ultrasonically treated for 20 min. The mixture was autoclaved and treated in a water bath. After centrifugation, the precipitate was obtained as the modified wheat bran.

[0015] (4) The wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials are mixed and homogenized, dried at 60-80° C. to a moisture content of 20%-30%, extruded, dried, and crushed to 120 mesh to obtain a composite dietary fiber powder.

[0016] The order of the above steps (1), (2) and (3) can be changed according to actual conditions.

[0017] In the above step (1), the fungus is cleaned and then crushed into 10-80 meshes.

[0018] In the above step (2), 4% sodium hydroxide is used to adjust the pH.

[0019] In the above step (2), the enzyme was inactivated by heating at 100°C for 15 minutes.

[0020] In the above step (3), the wheat bran is washed with tap water before being pulverized, and no starch is detected after iodine color development. The wheat bran is dried at 60° C. and then pulverized.

[0021] In the above step (3), the autoclave conditions are 0.1 MPa, 121° C., and 15 min, and the subsequent water bath conditions are 70-100° C. and 6-12 h.

[0022] In the above step (3), the centrifugation conditions are 6000 rpm / min and 20 min.

[0023] In the above step (4), the stirring and homogenizing is to place all the materials in a stirring tank and stir them evenly, and then homogenize them in a high-pressure homogenizer. The working conditions of the high-pressure homogenizer are 25-40 MPa and 5-10 min.

[0024] In the above step (4), the extrusion equipment is a twin-screw extruder with a feed rate of 200 g / min, a barrel temperature of 150° C., and a screw speed of 250 r / min.

[0025] The present invention also provides the use of the dietary fiber powder in preparing fermented flour products. The fermented flour products include steamed buns and leavened bread.

[0026] The present invention also provides a steamed bun containing 2% to 30% dietary fiber powder based on the dry weight of flour; the prepared steamed bun is stored at 4° C. for 24 to 120 hours, and the gelatinization degree of starch in the steamed bun is 65 to 87%.

[0027] Furthermore, the method for preparing the steamed buns is to add 2% to 30% dietary fiber powder, yeast, and water to flour, and then carry out the steps of kneading, fermenting, shaping, proofing, and steaming.

[0028] The present invention also provides a leavened bread, which contains 5% to 40% dietary fiber powder based on the dry weight of flour. The prepared leavened bread has a starch gelatinization degree of 67% to 90% after being stored at 4°C for 24h to 120h.

[0029] Furthermore, the preparation method of the leavened bread is as follows: adding 5% to 40% dietary fiber powder, yeast, and water to flour, and carrying out the steps of kneading, fermenting, shaping, proofing, and baking.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. The extract of wood ear mushroom is rich in polysaccharides, proteins and minerals, the soybean protein hydrolysate contains active oligopeptides and polypeptides, and the main component of bran is dietary fiber. Therefore, the bran dietary fiber powder prepared has a variety of bioactive ingredients and is more nutritionally comprehensive.

[0032] 2. The dietary fiber powder of the present invention provides multiple nutrients, enhancing the nutritional value of fermented flour products. After autoclaving, the degree of substitution of linoleic acid in the bran is significantly increased. The resulting modified bran exhibits certain emulsifying properties, reducing the aging and quality deterioration of steamed bread and leavened flatbreads during refrigerated storage.

[0033] 3. The dietary fiber powder of the present invention can improve the rough taste of flour products containing insoluble dietary fiber, and can also increase the dietary fiber content in fermented flour products. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the emulsification effect of modified wheat bran OWB, soybean lecithin SL, sodium stearoyl lactylate SSL, glyceryl monostearate MG and Tween20 (all at 2% concentration) after standing for 12 hours. DETAILED DESCRIPTION

[0035] The present invention is described in more detail below through specific implementation methods to facilitate understanding of the technical solution of the present invention, but is not intended to limit the scope of protection of the present invention.

[0036] The fungus used in the examples is a commercially available product.

[0037] The raw material composition of the auxiliary materials used in the embodiment is resistant dextrin, oligomeric isomaltoglucose, erythritol, monk fruit extract, xanthan gum, and sodium bicarbonate, and the mass ratio of the raw materials is 50:20:10:10:5:5. The raw materials of the auxiliary materials used are all commercially available products, wherein resistant dextrin is purchased from Anhui Qianshun Biotechnology Co., Ltd., oligomeric isomaltoglucose is purchased from Guangzhou Yibaolai Biotechnology Co., Ltd., erythritol is purchased from Guangzhou Huaxi Bioengineering Co., Ltd., monk fruit extract is purchased from Henan Zhongda Hengyuan Biotechnology Co., Ltd., and xanthan gum is purchased from Zhejiang Qinghui Biotechnology Co., Ltd.

[0038] The alkaline protease used in the examples was purchased from Beijing Solebow Technology Co., Ltd.

[0039] The specific stirring and homogenization operation in the embodiment is as follows: all materials are placed in a mixing tank and stirred uniformly, and then homogenized in a high-pressure homogenizer. The high-pressure homogenizer operating conditions are 25-40 MPa and 5-10 minutes. The extrusion equipment is a twin-screw extruder with a feed rate of 200 g / min, a barrel temperature of 150°C, and a screw speed of 250 r / min.

[0040] Example 1 Preparation of dietary fiber powder

[0041] The fungus was crushed into 10 meshes, and water was added at a material-liquid ratio of 1:20 (g:mL) and boiled for 1 h to obtain the fungus extract.

[0042] Add distilled water to soybean protein powder at a material-liquid ratio of 1:10 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 100:1 (g:g), adjust the pH to 10 with 4% sodium hydroxide, hydrolyze at 50°C for 100 minutes, and inactivate the enzyme at 100°C for 15 minutes to obtain soybean protein hydrolysate.

[0043] The wheat bran was washed with tap water, and no starch was detected after iodine color development. The wheat bran was dried at 60°C and crushed to 200 mesh. 4% sodium hydroxide solution was added at a material-liquid ratio of 1:20 (g:mL), and ultrasonic treatment was performed for 20 minutes. After keeping warm at 60°C for 4 hours, the pH was adjusted to neutral with HCl, and 30% soybean lecithin by weight of the wheat bran and 300% linolenic acid by weight of the wheat bran were added. The mixture was stirred and ultrasonically treated for 20 minutes. After autoclaving (0.1MPa, 121°C, 15 minutes) and water bath (70°C, 6 hours), the mixture was centrifuged (6000rpm / min, 20 minutes) to obtain a precipitate as modified wheat bran with a degree of substitution of 0.26.

[0044] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 50:20:28:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials were stirred and homogenized, dried at 60°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain composite dietary fiber powder A.

[0045] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 40:30:28:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials were stirred and homogenized, dried at 60°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain composite dietary fiber powder B.

[0046] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 60:10:28:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials were stirred and homogenized, dried at 60°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain composite dietary fiber powder C.

[0047] According to the mass ratio of modified wheat bran:soybean protein hydrolysate:wood ear extract:auxiliary materials being 88:5:5:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials were stirred and homogenized, dried at 60°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain composite dietary fiber powder D.

[0048] A composite dietary fiber powder was prepared using unesterified modified wheat bran as raw material. The mass ratio of wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials was 88:5:5:2. The wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials were stirred and homogenized, dried at 60°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain composite dietary fiber powder E.

[0049] Example 2 Preparation of Dietary Fiber Powder

[0050] The fungus was crushed into 40 mesh, and water was added at a material-liquid ratio of 1:30 (g:mL) and boiled for 1 h to obtain the fungus extract.

[0051] Add distilled water to soybean protein powder at a material-liquid ratio of 1:10 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 150:1 (g:g), adjust the pH to 10 with 4% sodium hydroxide, hydrolyze at 50°C for 100 minutes, and inactivate the enzyme at 100°C for 15 minutes to obtain soybean protein hydrolysate.

[0052] The wheat bran was washed with tap water, and no starch was detected after iodine color development. The wheat bran was dried at 60°C and crushed to 200 mesh. 4% sodium hydroxide solution was added at a material-liquid ratio of 1:50 (g:mL), and ultrasonic treatment was performed for 20 minutes. After keeping warm at 80°C for 4 hours, the pH was adjusted to neutral with HCl, and 30% soybean lecithin by weight of the wheat bran and 300% linolenic acid by weight of the wheat bran were added. The mixture was stirred and ultrasonically treated for 20 minutes. After treatment by autoclaving (0.1MPa, 121°C, 15 minutes) and water bath (80°C, 6 hours), the precipitate was centrifuged to obtain the modified wheat bran with a degree of substitution of 0.28.

[0053] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 60:15:23:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials are stirred and homogenized, dried at 80°C to a moisture content of 20%, extruded, dried, and crushed to 120 mesh to obtain a composite dietary fiber powder.

[0054] Example 3 Preparation of Dietary Fiber Powder

[0055] The fungus was crushed into 80 mesh, and water was added at a material-liquid ratio of 1:30 (g:mL) and boiled for 1 h to obtain the fungus extract.

[0056] Add distilled water to soybean protein powder at a material-liquid ratio of 1:20 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 200:1 (g:g), adjust the pH to 10 with 4% sodium hydroxide, hydrolyze at 50°C for 120 minutes, and inactivate the enzyme at 100°C for 15 minutes to obtain soybean protein hydrolysate.

[0057] The wheat bran was washed with tap water, and no starch was detected after iodine color development. The wheat bran was dried at 60°C and crushed to 200 mesh. 4% sodium hydroxide solution was added at a material-liquid ratio of 1:20 (g:mL), and ultrasonic treatment was performed for 20 minutes. After keeping warm at 80°C for 4 hours, the pH was adjusted to neutral with HCl, and 30% soybean lecithin and 300% linolenic acid of the wheat bran mass were added. The mixture was stirred and ultrasonically treated for 20 minutes. After autoclaving (0.1MPa, 121°C, 15 minutes) and water bath (100°C, 12 hours), the precipitate was centrifuged to obtain modified wheat bran with a degree of substitution of 0.33.

[0058] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 70:12:16:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials are stirred and homogenized, dried at 80°C to a moisture content of 25%, extruded, dried, and crushed to 120 mesh to obtain a composite dietary fiber powder.

[0059] Example 4 Preparation of Dietary Fiber Powder

[0060] The fungus was crushed into 80 mesh, and water was added at a material-liquid ratio of 1:30 (g:mL) and boiled for 1 h to obtain the fungus extract.

[0061] Add distilled water to soybean protein powder at a material-liquid ratio of 1:20 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 200:1 (g:g), adjust the pH to 10 with 4% sodium hydroxide solution, hydrolyze at 50°C for 120 minutes, and inactivate the enzyme at 100°C for 15 minutes to obtain soybean protein hydrolysate.

[0062] The wheat bran was washed with tap water, and no starch was detected after iodine color development. The wheat bran was dried at 60°C and crushed to 200 mesh. 4% sodium hydroxide solution was added at a material-liquid ratio of 1:20 (g:mL), and ultrasonic treatment was performed for 20 minutes. After keeping warm at 80°C for 4 hours, the pH was adjusted to neutral with HCl, and 30% soybean lecithin and 300% linolenic acid of the weight of the wheat bran were added. The mixture was stirred and ultrasonically treated for 20 minutes. After autoclaving (0.1MPa, 121°C, 15 minutes) and water bath (80°C, 10 hours), the precipitate was centrifuged to obtain modified wheat bran with a degree of substitution of 0.31.

[0063] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 70:12:16:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials are stirred and homogenized, dried at 80°C to a moisture content of 25%, extruded, dried, and crushed to 120 mesh to obtain a composite dietary fiber powder.

[0064] Example 5 Preparation of Dietary Fiber Powder

[0065] The fungus was crushed into 80 mesh, and water was added at a material-liquid ratio of 1:30 (g:mL) and boiled for 1 h to obtain the fungus extract.

[0066] Add distilled water to soybean protein powder at a material-liquid ratio of 1:20 (g:mL), add alkaline protease at a mass ratio of soybean protein powder to enzyme of 200:1 (g:g), adjust the pH to 10 with 4% sodium hydroxide solution, hydrolyze at 50°C for 120 minutes, and inactivate the enzyme at 100°C for 15 minutes to obtain soybean protein hydrolysate.

[0067] The wheat bran was washed with tap water, and no starch was detected after iodine color development. The wheat bran was dried at 60°C and then crushed to 200 mesh. 4% sodium hydroxide solution was added at a material-liquid ratio of 1:20 (g:mL), and ultrasonic treatment was performed for 20 minutes. After keeping warm at 80°C for 4 hours, the pH was adjusted to neutral with HCl, and 30% soybean lecithin and 300% linolenic acid of the weight of the wheat bran were added. The mixture was stirred and ultrasonically treated for 20 minutes. It was not autoclaved but directly treated in a water bath (80°C, 10 hours). After centrifugation, the precipitate was modified wheat bran with a degree of substitution of 0.09.

[0068] According to the mass ratio of modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials of 70:12:16:2, the wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials are stirred and homogenized, dried at 80°C to a moisture content of 25%, extruded, dried, and crushed to 120 mesh to obtain a composite dietary fiber powder.

[0069] In the above Examples 1 to 4, the degrees of substitution of the modified wheat bran after autoclaving were 0.26, 0.28, 0.33 and 0.31, respectively. In Example 5, except that the autoclaving was reduced compared with Example 4, other conditions and formulas were the same. The degree of substitution of the modified wheat bran not subjected to autoclaving in Example 5 was 0.09, indicating that autoclaving significantly increased the number of hydroxyl groups in the wheat bran replaced by linolenic acid. Therefore, autoclaving plays an accelerating and promoting role in the efficient preparation of esterified wheat bran.

[0070] Example 6 Preparation of Ordinary Flour Steamed Buns and Leavened Cakes (Blank Control)

[0071] Steamed buns and leavened flatbreads are made using a single-fermentation method, as per GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, and 53% of the flour's mass in water. Add the flour and yeast solution to a dough mixer, sequentially. After kneading into a dough, roll it out 10 times in a dough sheeter. Divide the dough into small portions weighing approximately 100g. For steamed buns, roll the dough into shape by hand. For leavened flatbreads, roll the dough out to a thickness of 1cm. The dough is then proofed in a proofing oven at 38°C and 85% relative humidity for 40-45 minutes. Finally, steam the buns in warm water until steaming for 30 minutes, then simmer for 2 minutes after removing from the heat. Leavened flatbreads are baked in an oven at 170°C (170°C) on both the top and bottom heats for 16 minutes.

[0072] Preparation of Steamed Bread and Leavened Cake with Added Dietary Fiber Powder in Examples 7, 8, 9, 10 and 11

[0073] The production of steamed buns and leavened bread adopts a single fermentation method, with reference to GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, and dietary fiber powder A (prepared in Example 1) with 10%, 20%, 30%, 40% and 50% of flour mass, and 55%, 58%, 59%, 60% and 62% of flour mass, respectively. Flour and yeast dissolved in water are added to a dough mixer in sequence, and after the dough is made, it is rolled 10 times in a dough press and divided into small dough pieces of about 100g. The steamed buns are kneaded by hand, and the leavened bread is formed by pressing the dough to a thickness of 1cm. The dough is placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 40 to 45 minutes. Finally, the steamed buns are steamed in warm water for 30 minutes, then simmered for 2 minutes after turning off the heat and taken out. The leavened bread is placed in an oven with both upper and lower fires at 170°C and baked for 16 minutes.

[0074] Example 12

[0075] The production of steamed buns and leavened bread adopts a single fermentation method, with reference to GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, 20% of dietary fiber powder B (prepared in Example 1) by weight of flour, and 58% of water by weight of flour. Flour and yeast dissolved in water are added to a dough mixer in sequence, and after the dough is made, it is rolled 10 times in a dough press and divided into small dough pieces of about 100g. The steamed buns are kneaded by hand, and the leavened bread is formed by pressing the dough to a thickness of 1cm. The dough is placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 40 to 45 minutes. Finally, the steamed buns are steamed in warm water for 30 minutes, then simmered for 2 minutes after turning off the heat and taken out. The leavened bread is placed in an oven with both upper and lower fires at 170°C and baked for 16 minutes.

[0076] Example 13

[0077] The production of steamed buns and leavened bread adopts a single fermentation method, with reference to GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, 20% of dietary fiber powder C (prepared in Example 1) by weight of flour, and 58% of water by weight of flour. Flour and yeast dissolved in water are added to a dough mixer in sequence, and after the dough is made, it is rolled 10 times in a dough press and divided into small dough pieces of about 100g. The steamed buns are kneaded by hand, and the leavened bread is formed by pressing the dough to a thickness of 1cm. The dough is placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 40 to 45 minutes. Finally, the steamed buns are steamed in warm water for 30 minutes, then simmered for 2 minutes after turning off the heat and taken out. The leavened bread is placed in an oven with both upper and lower fires at 170°C and baked for 16 minutes.

[0078] Example 14

[0079] The production of steamed buns and leavened bread adopts a single fermentation method, with reference to GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, 20% of dietary fiber powder D (prepared in Example 1) by weight of flour, and 58% of water by weight of flour. Flour and yeast dissolved in water are added to a dough mixer in sequence, and after the dough is made, it is rolled 10 times in a dough press and divided into small dough pieces of about 100g. The steamed buns are kneaded by hand, and the leavened bread is formed by pressing the dough to a thickness of 1cm. The dough is placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 40 to 45 minutes. Finally, the steamed buns are steamed in warm water for 30 minutes, then simmered for 2 minutes after turning off the heat and taken out. The leavened bread is placed in an oven with both upper and lower fires at 170°C and baked for 16 minutes.

[0080] Example 15

[0081] The production of steamed buns and leavened bread adopts a single fermentation method, with reference to GB / T35991-2018. Weigh 200g of flour, 1.2g of yeast, 20% of dietary fiber powder E (prepared in Example 1) by weight of flour, and 58% of water by weight of flour. Flour and yeast dissolved in water are added to a dough mixer in sequence, and after the dough is made, it is rolled 10 times in a dough press and divided into small dough pieces of about 100g. The steamed buns are kneaded by hand, and the leavened bread is formed by pressing the dough to a thickness of 1cm. The dough is placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 40 to 45 minutes. Finally, the steamed buns are steamed in warm water for 30 minutes, then simmered for 2 minutes after turning off the heat and taken out. The leavened bread is placed in an oven with both upper and lower fires at 170°C and baked for 16 minutes.

[0082] Table 1 Sensory evaluation and gelatinization degree comparison of steamed bread and leavened bread

[0083]

[0084] Table 2 Comparison of texture quality of steamed bread and leavened bread

[0085]

[0086] According to Examples 6-9, adding 0%, 10%, 20%, and 30% dietary fiber powder A (modified wheat bran: soy protein hydrolysate: wood ear mushroom extract: auxiliary materials in a mass ratio of 50:20:28:2) resulted in sensory scores exceeding 80 for both steamed buns and leavened flatbreads. According to Examples 10 and 11, adding 50% of dietary fiber powder A resulted in a significant decrease in sensory scores, both below 80, despite an increase in gelatinization, i.e., reduced aging of the flatbreads. Therefore, an addition amount of less than 50% was selected. However, steamed buns have a higher moisture content than leavened flatbreads, so the same addition amount results in a poorer texture. As shown in Tables 1 and 2, using a sensory score of 80 as the evaluation criterion, the preferred amount of dietary fiber powder A added to steamed buns is less than 30% of the flour mass, while the preferred amount added to leavened flatbreads is less than 40% of the flour mass. As the amount of dietary fiber powder A added increases, the hardness and chewiness of the steamed buns and leavened flatbreads increase, while their elasticity and cohesiveness decrease.

[0087] According to Example 12, 20% dietary fiber powder B (modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary material mass ratio is 40:30:28:2) is added, and the sensory scores of steamed bread and leavened bread are 79 and 80 respectively. However, compared with Example 8, the gelatinization degree is reduced, that is, the aging degree of the flour product is increased. Therefore, the content of modified bran in the dietary fiber powder is a key factor in inhibiting starch aging in flour products. When the addition amount of dietary fiber powder A is consistent, the proportion of modified bran in the dietary fiber powder is reduced, and the hardness and chewiness of steamed bread and leavened bread are reduced, while the elasticity and cohesion are increased. Combined with the sensory evaluation and gelatinization degree of flour products and the content of dietary fiber functional components, the preferred formula of dietary fiber powder should increase the content of modified bran, that is, the content of modified wheat bran in the dietary fiber powder is greater than 40%.

[0088] According to Example 13, 20% dietary fiber powder C was added (modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials mass ratio was 60:10:28:2), and the sensory scores of steamed bread and leavened bread were 79 and 81 respectively. However, compared with Example 8, the gelatinization degree increased, that is, the aging degree of the flour product decreased. Therefore, the modified bran in the dietary fiber powder can not only inhibit the aging of starch in the flour product, but also increase the hardness of the product. When the addition amount of dietary fiber powder A is consistent, the proportion of modified bran in the dietary fiber powder is increased, and the hardness and chewiness of steamed bread and leavened bread increase, while the elasticity and cohesion decrease. Combined with the sensory evaluation and gelatinization degree of flour products and the content of dietary fiber functional components, the preferred formula of dietary fiber powder should reduce the content of modified bran, that is, the content of modified wheat bran in dietary fiber powder is less than 60%.

[0089] According to Example 14, 20% dietary fiber powder D (modified wheat bran: soybean protein hydrolysate: wood ear extract: auxiliary materials mass ratio is 88:5:5:2) is added, and the sensory scores of steamed bread and leavened bread are both lower than 80 points. The addition amount of composite dietary fiber powder in the noodle products of Examples 13 and 14 is both 20%, but the modified bran content in the dietary fiber powder used in Example 14 is relatively high, and the gelatinization degree of the product is significantly increased. The gelatinization degree of steamed bread and leavened bread after refrigeration is 79% and 76% respectively, indicating that the aging of starch in the product is reduced due to the increase of modified bran. The hydroxyl groups in the modified bran are only partially replaced by linoleic acid, which has the properties of an emulsifier, but it still belongs to the category of insoluble dietary fiber. The higher the proportion of modified bran in the dietary fiber powder, the greater the hardness of the noodle product. In addition, the chewiness of the noodle product increases, the overall quality of the product decreases, and its sensory evaluation score is lower.

[0090] According to Example 15, 20% dietary fiber powder E (wheat bran: soy protein hydrolysate: wood ear extract: auxiliary materials mass ratio is 88:5:5:2) is added, and the sensory scores of steamed buns and leavened cakes are both lower than 70 points. Compared with Example 14, the gelatinization degree of the noodle products is reduced and the hardness is increased. The hardness and chewiness of the noodle products containing raw wheat bran dietary fiber powder increase, and the overall quality of the product decreases, and the lower the sensory evaluation score. The sensory evaluation results show that the physical property score of the noodle product of Example 15 is 4 to 5 points, while the physical property score of the noodle product of Example 14 is 7 points. The noodle product with the addition of raw wheat bran has a significantly rough taste. Therefore, the dietary fiber powder prepared by esterified modified wheat bran can improve the rough taste of noodle products containing insoluble dietary fiber, and can also increase the dietary fiber content in fermented noodle products.

[0091] Texture determination method of steamed bread and leavened bread:

[0092] A texture analyzer was used to measure the textural properties of steamed bread and leavened flatbread. Three samples of each were prepared. The steamed bread or leavened flatbread, cooled to room temperature, was sliced ​​into 15 mm slices. Three core slices were selected for the texture analysis using the following parameters: TPA probe model: P / 36R, pre-test speed: 3 mm / s, test speed: 1 mm / s, post-test speed: 1 mm / s, compression ratio: 50%. Each sample was tested 4-6 times. Key parameters included hardness, springiness, chewiness, cohesiveness, and resilience.

[0093] Sensory evaluation method for steamed buns and leavened bread:

[0094] The sensory evaluation of steamed buns and leavened flatbreads was determined with reference to GB / T35991-2018 and with slight modifications. The experimental samples were cooked and then cooled to room temperature for testing. Based on actual conditions, the scores for specific volume and aspect ratio were added, and the full score was calculated as 100. The modified sensory scoring standards are shown in the table below.

[0095] Table 3 Sensory scoring standards for steamed buns and leavened bread

[0096]

[0097] Determination of starch gelatinization degree in steamed bread and leavened bread:

[0098] Refrigerate steamed buns or leavened flatbreads at 4°C for 48 hours before sampling. Accurately weigh 1.0 g of the sample core into three 250 mL Erlenmeyer flasks, labeled B0, B1, and B2. Add 50 mL of distilled water to each of the three flasks and shake thoroughly to mix thoroughly. Place Erlenmeyer flask B1 on an electric stove and gently boil for 20 minutes, shaking the flask occasionally to prevent the solution from boiling over. After completion, quickly cool to room temperature in ice water. Then, add 2 mL of saccharifying enzyme solution (10 g / L) to each of B0, B1, and B2, and incubate in a 50°C waterbath for 1 hour. After the reaction is complete, remove the sample and quickly add 2 mL of 1 M HCl. The volume is then made up to 100 mL, filtered, and set aside. Transfer 10 mL of the filtrate to each of the three iodine-containing flasks, add 10 mL of 0.05 M iodine solution and 18 mL of 0.1 M sodium hydroxide solution, and react in the dark for 15 minutes. Add 2 mL of 10% sulfuric acid solution and titrate with 0.05 M sodium thiosulfate solution until colorless, and record the volume of sodium thiosulfate consumed in each bottle.

[0099] Degree of gelatinization = (B0-B2) / (B0-B1)×100%. Where: B0: Volume of sodium thiosulfate consumed in titrating the blank sample, mL; B1: Volume of sodium thiosulfate consumed in titrating the gelatinized sample, mL; B2: Volume of sodium thiosulfate consumed in titrating the ungelatinized sample, mL.

[0100] Determination method of emulsifying property of modified bran:

[0101] Prepare 6 mL of a 20 mg / mL solution (modified wheat bran OWB, soybean lecithin SL, sodium stearoyl lactylate SSL, glyceryl monostearate MG, and Tween 20) in a graduated test tube. Add 4 mL of soybean oil and homogenize at 10,000 rpm for 2 minutes. Centrifuge at 3,000 rpm for 10 minutes. Take out the emulsion and observe the emulsion layer height H1 and the total emulsion height H2. Calculate the emulsification index (EI) according to the formula: H1 / H2×100%. The emulsion stability of the emulsion was determined by the standing method: the homogenized solution prepared above was allowed to stand at room temperature for 12 hours, and the amount of water separated out in each test tube was observed. The modified wheat bran of this embodiment was taken from the modified wheat bran prepared in Example 3.

[0102] like Figure 1 As shown, the H1 of modified wheat bran is obviously higher than that of other commonly used emulsifiers, so the emulsification index is the highest; the more water discharged at the bottom of the test tube, the worse the emulsification stability, so the modified wheat bran has the best emulsification stability.

[0103] Determination of degree of substitution:

[0104] Accurately weigh 0.4g of modified wheat bran into a 50mL conical flask. Add distilled water and 0.5mol / L sodium hydroxide solution in a ratio of 1:25:5. After constant temperature shaking at 37°C for 1h, add 2 drops of phenolphthalein solution and titrate with 0.1mol / L HCl solution until the red color disappears and there is no color change within 10s. DS = M1C(V0-V1) / [1000m-M2C(V0-V1)](4-1) Where: DS: degree of substitution, the number of hydroxyl groups substituted per glucose residue; M1: molecular weight of anhydroglucose unit, 162; M2: average molecular weight of oleic acid, 265; m: sample mass, g; C: molar concentration of HCl standard solution, mol / L; V0: volume of HCl standard solution consumed in the titration of the blank, mL; V1: volume of HCl standard solution consumed in the titration of the sample, mL.

[0105] The embodiments described above are only preferred embodiments of the present invention and do not limit the scope of implementation of the present invention. Therefore, any equivalent changes or modifications made according to the structure, characteristics and principles described in the patent scope of the present invention should be included in the scope of the patent application of the present invention.

Claims

1. A combined modified wheat bran dietary fiber powder, characterized in that, The dietary fiber powder is composed of 40 to 88 parts of modified wheat bran, 5 to 30 parts of soybean protein hydrolysate, 5 to 28 parts of wood ear extract, and 1 to 3 parts of auxiliary materials in parts by weight; the total weight of the above ingredients is 100 parts; The preparation method of the modified wheat bran is: The wheat bran is crushed, 20-50 mL of 4% sodium hydroxide solution is added per 1 g of wheat bran, ultrasonically treated, kept warm at 60-80° C., the pH is adjusted to neutral, 30% of soybean lecithin by weight of the wheat bran and 300% of linolenic acid by weight of the wheat bran are added, stirred and ultrasonically treated, autoclaved, treated in a water bath, and centrifuged to obtain a precipitate as the modified wheat bran; The autoclave conditions are 0.1 MPa, 121° C., and 15 min, and the water bath conditions are 70-100° C. and 6-12 h.

2. A combined modified wheat bran dietary fiber powder according to claim 1, characterized in that, The auxiliary materials are composed of resistant dextrin, isomaltooligosaccharide, erythritol, xanthan gum, monk fruit extract and sodium bicarbonate in a mass ratio of 50:20:10:10:5:

5.

3. A combined modified wheat bran dietary fiber powder according to claim 1, characterized in that, The preparation method of the soybean protein hydrolysate comprises the following steps: taking soybean protein powder, adding 10 to 20 mL of distilled water per 1 gram of soybean protein powder, adding alkaline protease at a mass ratio of soybean protein powder to enzyme of 100 to 200:1, adjusting the pH to 10, hydrolyzing at a temperature of 50° C., inactivating the enzyme, and obtaining the soybean protein hydrolysate.

4. A combined modified wheat bran dietary fiber powder according to claim 1, characterized in that, The preparation method of the fungus extract comprises the following steps: crushing the fungus, adding 15 to 30 mL of water per 1 gram of the fungus, and boiling the water to obtain the fungus extract.

5. A combined modified wheat bran dietary fiber powder according to claim 1, characterized in that, The preparation method of the dietary fiber powder comprises the following steps: mixing wood ear extract, soybean protein hydrolysate, modified wheat bran and auxiliary materials in proportion, stirring and homogenizing, drying at 60-80° C. to a moisture content of 20%-30%, extruding and puffing, drying and crushing to obtain the composite dietary fiber powder.

6. Use of the dietary fiber powder according to any one of claims 1 to 5 in the preparation of fermented flour products, wherein the fermented flour products include steamed bread and leavened flatbread.

7. The use according to claim 6, characterized in that When preparing steamed buns, the amount of dietary fiber powder added is 2% to 30% of the dry weight of flour; when preparing leavened flatbreads, the amount of dietary fiber powder added is 5% to 40% of the dry weight of flour.

8. Use of the dietary fiber powder according to any one of claims 1 to 5 in any one of the following: (1) Improve the aging phenomenon of fermented flour products during refrigeration; (2) Improve the rough texture of noodle products containing insoluble dietary fiber.

Images