A method for increasing the content of soluble dietary fiber in wheat bran or wholemeal flour
By treating wheat bran with low- to medium-frequency electromagnetic waves, insoluble dietary fiber is converted into soluble dietary fiber through polar molecular vibration. This solves the problems of complex processes and high temperature and pressure in existing technologies, and achieves a significant increase in the soluble dietary fiber content of wheat bran while controlling costs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HENAN UNIVERSITY OF TECHNOLOGY
- Filing Date
- 2023-12-19
- Publication Date
- 2026-07-31
AI Technical Summary
Existing methods for increasing the soluble dietary fiber content in wheat bran or whole wheat flour involve complex processes, often accompanied by high temperature and pressure or the introduction of chemical reagents, which affect the further processing and utilization of wheat bran or whole wheat flour.
Wheat bran is treated with medium- and low-frequency electromagnetic waves, with the temperature controlled at 130℃~210℃, the frequency at 11~28KHz, and the time at 10~40min. Heat is generated through polar molecular vibration, which converts insoluble dietary fiber into soluble dietary fiber.
It significantly increases the soluble dietary fiber content in wheat bran or whole wheat flour by 54.9% to 164.6%, and has low production costs, making it suitable for large-scale production.
Smart Images
Figure CN117562209B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method for increasing the soluble dietary fiber content in wheat bran or whole wheat flour, belonging to the field of wheat flour processing technology. Background Technology
[0002] my country is a major producer, consumer, and exporter of wheat, ranking among the world's top in both total wheat production and exports. Currently, my country's annual wheat production exceeds 100 million tons, while the amount of wheat bran produced annually during wheat processing reaches over 20 million tons. With in-depth research on wheat, it has been discovered that wheat bran is rich in dietary fiber, polyphenols, vitamins, minerals, and other functional components. Furthermore, wheat bran is gradually becoming a rich source of natural dietary fiber and is receiving increasing attention as a raw material for health foods.
[0003] Dietary fiber (DF) refers to a general term for non-starch polysaccharides and lignin, a class of high-molecular-weight carbohydrates that are not digested and absorbed by the stomach and small intestine. Dietary fiber has physiological effects such as preventing cardiovascular disease, obesity, diabetes, and hypertension; improving intestinal flora function; reducing the incidence of gastrointestinal cancers; removing exogenous harmful substances; and acting as an antioxidant and free radical scavenger. It is known as the "seventh nutrient" after carbohydrates, proteins, fats, vitamins, minerals, and water. Based on solubility, dietary fiber can be divided into two main categories: soluble fiber and insoluble fiber. Soluble dietary fiber mainly refers to storage substances and secretions within cell walls, such as pectin, some hemicellulose, and plant gums; insoluble dietary fiber mainly refers to components of cell walls, such as cellulose, some hemicellulose, lignin, chitosan, and plant waxes.
[0004] Although wheat bran is rich in dietary fiber beneficial to human health, the high content of insoluble dietary fiber in it results in a poor taste, leading most wheat bran to be used in the brewing and animal feed industries rather than as a widely consumed material. Even when mixed with flour to make whole wheat bread, biscuits, and other foods, the amount added is still limited, resulting in a significant waste of the nutrients in wheat bran and greatly restricting its further processing and utilization. Therefore, providing wheat bran processing methods that can increase the soluble dietary fiber content and improve the taste of wheat bran is gradually gaining attention.
[0005] Chinese invention patent application CN11132907A discloses a wheat bran processing technology to increase the proportion of soluble dietary fiber. The technology specifically includes the following steps: washing the wheat bran and removing impurities and starch mixed in with it using a fine sieve; mixing the wheat bran with water and adding it to a reaction vessel, maintaining a constant temperature, and then heating to boiling; treating the wheat bran with hydrochloric acid solution, loading the wheat bran into a bursting tank, and then instantly depressurizing to obtain burst wheat bran; ultra-finely pulverizing the burst wheat bran; adding water to the wheat bran powder, mixing evenly, and then puffing; pulverizing the puffed wheat bran to a particle size of 100-150 mesh to obtain the finished product. This processing technology can increase the proportion of soluble dietary fiber in wheat bran and improve its texture. However, this process is complex, requiring multiple steps, and the high temperature and pressure involved can negatively impact the antioxidant capacity of the wheat bran. Furthermore, the addition of hydrochloric acid during processing affects the further utilization of the wheat bran.
[0006] Therefore, developing a simple and effective method to increase the dietary fiber content in wheat bran is of great significance for improving the national dietary structure and raising the level of healthy eating among the people. Summary of the Invention
[0007] The purpose of this invention is to provide a method for increasing the soluble dietary fiber content in wheat bran or whole wheat flour, in order to solve the problem that existing methods for increasing the soluble dietary fiber content in wheat bran or whole wheat flour involve complex processes, are often accompanied by high temperature and high pressure, or introduce a large number of anions and cations, which affect the further processing and utilization of wheat bran or whole wheat flour.
[0008] To achieve the above objectives, the technical solution of this invention for increasing the soluble dietary fiber content in wheat bran or whole wheat flour is as follows:
[0009] A method for increasing the soluble dietary fiber content in wheat bran or whole wheat flour includes the following steps: treating the wheat bran with medium- and low-frequency electromagnetic waves at a temperature of 130°C to 210°C to obtain wheat bran with increased soluble dietary fiber content.
[0010] Alternatively, wheat bran can be treated with low- to medium-frequency electromagnetic waves at a temperature of 130°C to 210°C to obtain wheat bran with increased soluble dietary fiber content. The wheat bran with increased soluble dietary fiber content is then pulverized, and the resulting wheat bran powder is mixed with flour to obtain whole wheat flour.
[0011] The beneficial effects of the above technical solution are as follows: Low-frequency electromagnetic waves utilize a high-voltage rectified electron tube self-excited oscillator to generate a high-frequency electromagnetic field. Under the action of this high-frequency electromagnetic field, the dielectric material undergoes molecular polarization and aligns according to the direction of the electric field. The molecules inside the dielectric material are excited and move at high speed, rubbing against each other and generating heat. This invention discovers that treating wheat bran produced from wheat flour with low-frequency electromagnetic waves can induce vibration of polar molecules in the wheat bran, generating heat. This vibration of polar molecules causes changes in dietary fiber, converting some large-molecule insoluble dietary fiber into small-molecule soluble dietary fiber, thus significantly increasing the soluble dietary fiber content in the wheat bran. Compared to existing methods such as microwave treatment, ultraviolet radiation treatment, heat treatment, or enzyme addition, this invention, using low-frequency electromagnetic waves to treat wheat bran, has a better effect on increasing the soluble fiber content of wheat bran or whole wheat flour. Testing revealed that, compared to whole wheat flour obtained through normal processing methods, treatment with medium- and low-frequency electromagnetic waves at temperatures ranging from 130°C to 210°C increased the soluble fiber content by 54.9% to 164.6%. Below 130°C, the soluble dietary fiber content did not significantly increase. At 130°C, the soluble dietary fiber content in wheat bran increased significantly, but above 210°C, the quality of the wheat bran was severely damaged, rendering it useless. Furthermore, the method of increasing the soluble dietary fiber content in wheat bran or whole wheat flour according to this invention has low production costs, high practicality, and is suitable for large-scale production.
[0012] As a further improvement, the frequency of the low-frequency electromagnetic wave processing is 11–28 kHz.
[0013] As a further improvement, the processing time is 10 to 40 minutes.
[0014] The beneficial effects of the above technical solution are as follows: In the method of increasing the soluble dietary fiber content in wheat bran or whole wheat flour, when the temperature of the weekly treatment is 130℃~210℃, the wheat bran can be treated for 10~40 minutes to achieve good results and effectively control production costs.
[0015] As a further improvement, the temperature for the low-frequency electromagnetic wave processing is 170℃~210℃.
[0016] The beneficial effects of the above technical solution are as follows: According to the test, compared with whole wheat flour obtained by normal processing methods, the effect of increasing the soluble dietary fiber content is more obvious when the temperature of medium and low frequency electromagnetic wave treatment is 170℃~210℃, and the soluble fiber content in whole wheat flour can be increased by 128.9%~164.6%.
[0017] As a further improvement, the processing time is 10 to 30 minutes.
[0018] The beneficial effects of the above technical solution are that good results can be achieved by treating wheat bran at 170℃~210℃ for 10~30 minutes, which can further control production costs.
[0019] As a further improvement, the temperature for the low-frequency electromagnetic wave processing is 170℃~190℃.
[0020] The beneficial effects of the above technical solution are as follows: According to the test, compared with whole wheat flour obtained by normal processing methods, the effect of increasing the soluble dietary fiber content is more obvious when the temperature of medium and low frequency electromagnetic wave treatment is 170℃~190℃, and the soluble fiber content in whole wheat flour can be increased by 144.4%~164.6%.
[0021] As a further improvement, the processing time is 20 to 30 minutes.
[0022] The beneficial effects of the above technical solution are that the best results can be achieved by treating wheat bran at 170℃~190℃ for 20~30 minutes, which is of great significance for controlling production costs.
[0023] As a further improvement, the wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the wheat with a light finish, and then grinding it into flour and wheat bran. Attached Figure Description
[0024] Figure 1 This is an overall flowchart of the method for increasing the soluble dietary fiber content in whole wheat flour according to the present invention. Detailed Implementation
[0025] The present invention provides a method for increasing the soluble dietary fiber content in wheat bran or whole wheat flour, comprising the following steps: subjecting wheat bran to medium-low frequency electromagnetic wave treatment at a temperature of 130°C to 210°C, thereby obtaining wheat bran with increased soluble dietary fiber content.
[0026] Alternatively, wheat bran can be treated with low- to medium-frequency electromagnetic waves at a temperature of 130°C to 210°C to obtain wheat bran with increased soluble dietary fiber content. The wheat bran with increased soluble dietary fiber content is then pulverized, and the resulting wheat bran powder is mixed with flour to obtain whole wheat flour.
[0027] The process of wheat milling is as follows: the wheat is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then it is ground into flour and wheat bran.
[0028] The overall workflow is as follows: Wheat undergoes initial cleaning (uncovering raw wheat), followed by moistening and polishing. It is then ground into flour and bran. The bran is transported by conveyor belt through a low-to-medium frequency electromagnetic wave treatment area. After treatment, the bran is pulverized. The pulverized bran is then mixed with the flour to obtain whole wheat flour. Figure 1 As shown.
[0029] This invention has discovered that low- and medium-frequency electromagnetic waves can induce vibrations in polar molecules within wheat bran, generating heat. These vibrations alter the dietary fiber, converting some large, insoluble dietary fiber molecules into smaller, soluble ones, thus increasing the soluble fiber content.
[0030] Preferably, the frequency of the low-frequency electromagnetic wave processing is 11–28 kHz.
[0031] Preferably, the processing time is 10 to 40 minutes.
[0032] Preferably, the temperature for the low-frequency electromagnetic wave treatment is 170℃~210℃.
[0033] More preferably, the processing time is 10 to 30 minutes.
[0034] Preferably, the temperature for the low-frequency electromagnetic wave treatment is 170℃~190℃.
[0035] More preferably, the processing time is 20 to 30 minutes.
[0036] Preferably, the wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the raw wheat, and then grinding it into flour and wheat bran.
[0037] The present invention will be further described in detail below with reference to specific embodiments. Unless otherwise specified, the equipment and reagents used in the embodiments, experimental examples and comparative examples are all commercially available.
[0038] I. Specific Embodiments of a Method for Increasing the Soluble Dietary Fiber Content in Whole Wheat Flour
[0039] Zhoumai 27 (hard winter wheat) raw grain was cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran. Without any treatment, when the wheat bran and flour are mixed into whole wheat flour, the soluble dietary fiber content is 2.77g / 100g whole wheat flour.
[0040] Example 1
[0041] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27 (hard winter wheat), and the specific implementation steps are as follows:
[0042] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0043] (2) Set the temperature of the low-frequency electromagnetic wave generator to 130℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 10 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0044] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0045] Example 2
[0046] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0047] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0048] (2) Set the temperature of the low-frequency electromagnetic wave generator to 210℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 10 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0049] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0050] Example 3
[0051] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0052] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0053] (2) Set the temperature of the low-frequency electromagnetic wave generator to 170℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 20 minutes. The low-frequency electromagnetic wave generator automatically adjusts its working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0054] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0055] Example 4
[0056] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0057] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0058] (2) Set the temperature of the low-frequency electromagnetic wave generator to 170℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts its working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0059] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0060] Example 5
[0061] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0062] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0063] (2) Set the temperature of the low-frequency electromagnetic wave generator to 190℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts its working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0064] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0065] Example 6
[0066] This embodiment describes a method for increasing the soluble dietary fiber content in whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0067] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0068] (2) Set the temperature of the low-frequency electromagnetic wave generator to 210℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 40 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0069] (3) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0070] II. Comparative Example
[0071] Comparative Example 1
[0072] This comparative example uses microwave-treated wheat bran mixed with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0073] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through microwave processing area;
[0074] (2) Set the microwave power to 700W and microwave the wheat bran for 6 minutes;
[0075] (3) Mix the microwaved wheat bran and flour in a mass ratio of 1:5 to obtain whole wheat flour.
[0076] Comparative Example 2
[0077] This comparative example uses superheated steam-treated wheat bran to mix with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0078] (1) Wheat bran obtained from the wheat milling process is transported by conveyor belt through the superheated steam treatment area;
[0079] (2) Set the superheated steam temperature to 200℃ and treat the bran with superheated steam for 7 minutes;
[0080] (3) Mix the wheat bran treated with superheated steam with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0081] Comparative Example 3
[0082] This comparative example uses steam-explosion treated wheat bran mixed with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0083] (1) Wheat bran obtained from wheat milling process is transported by conveyor belt through steam explosion treatment area;
[0084] (2) Set the steam explosion pressure to 0.5 MPa and steam explosion process the bran for 2 minutes;
[0085] (3) Mix the steam-exploded wheat bran with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0086] III. Experimental Examples
[0087] Experimental Example 1
[0088] This experiment tested the soluble dietary fiber content in whole wheat flour obtained from Examples 1-6 and Comparative Examples 1-3. The testing was conducted according to the method in GB5009.88-2014, and the results are shown in Table 1.
[0089] Table 1 shows the effect of low-frequency electromagnetic waves on the soluble dietary fiber content in wheat bran.
[0090]
[0091] As can be seen from the table, wheat bran can significantly increase the content of soluble dietary fiber after being treated with medium and low frequency electromagnetic waves.
[0092] The above description is merely an illustrative embodiment of the present invention and is not intended to limit the scope of the invention. Any equivalent changes and modifications made by those skilled in the art without departing from the concept and principles of the present invention should fall within the scope of protection of the present invention.
Claims
1. A method of increasing the soluble dietary fibre content of wheat bran or wholemeal flour, characterised in that: Includes the following steps: Wheat bran is subjected to medium- and low-frequency electromagnetic wave treatment at a temperature of 170°C to 210°C to obtain wheat bran with increased soluble dietary fiber content. Alternatively, the wheat bran with increased soluble dietary fiber content can be pulverized, and the resulting wheat bran powder can be mixed with flour to obtain whole wheat flour; the processing time is 10~30 min. The frequency of the medium-low frequency electromagnetic wave processing is 11~28KHz.
2. The method of increasing the soluble dietary fiber content of wheat bran or whole meal flour according to claim 1, characterized in that: The temperature for the low-frequency electromagnetic wave treatment is 170℃~190℃.
3. The method of increasing the soluble dietary fiber content of wheat bran or whole meal flour according to claim 2, characterized in that: The processing time is 20-30 minutes.
4. The method of increasing the soluble dietary fiber content of wheat bran or whole meal flour according to claim 1, characterized in that: The wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the wheat by removing the raw wheat, and then grinding it into flour to obtain wheat bran.