A method for extracting wheat dietary fiber
By using fresh wheat and surfactants like soybean lecithin, the method enhances the water solubility and nutritional benefits of extracted wheat dietary fiber, addressing the freshness and solubility issues in existing methods.
Patent Information
- Application Number
- CN202411317501.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-20
- Publication Date
- 2024-12-17
- Estimated Expiration
- 2044-09-20
AI Technical Summary
Existing methods for extracting wheat dietary fiber from dried wheat bran result in reduced freshness and do not effectively control the water solubility of the extracted fibers, limiting their nutritional benefits.
The method involves using fresh wheat with green skin, lateral extrusion to separate embryo and endosperm, multiple washing and screening steps, low-temperature drying, ultrafine grinding, and adding food-grade soybean lecithin as a surfactant to enhance water solubility.
The method preserves the freshness of wheat bran and significantly increases the water solubility of the extracted dietary fiber, enhancing its nutritional benefits by improving intestinal health and regulating blood sugar, cholesterol, and satiety.
Smart Images
Figure CN118830633B_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wheat dietary fiber extraction, and in particular to a method for extracting wheat dietary fiber. Background Art
[0002] As we all know, wheat dietary fiber is a natural dietary fiber extracted from wheat, which has important nutritional value and multiple physiological functions. In order to facilitate the extraction of wheat dietary fiber, we propose a method for extracting wheat dietary fiber.
[0003] After searching, the invention patent with Chinese patent application number CN201911067295.3 discloses a method for preparing wheat bran dietary fiber, which is roughly described as comprising the following steps: blanching, steam explosion modification, sterilization, fermentation treatment, centrifugation, water washing, concentration, alcohol precipitation, alcohol washing and drying of raw materials, and the patent with application number CN201210297115.2 discloses a continuous preparation method for black wheat dietary fiber, which is roughly described as follows: when used, black wheat bran is used as raw material, and enzyme extraction, alkali extraction and water extraction are used for continuous extraction, and isoelectric precipitation is used to remove protein, centrifugation, alcohol precipitation, and water reconstitution are performed respectively. Then, dialysis, freeze-drying, packaging and other processes are performed to obtain water-soluble dietary fiber finished products 1#~3#. The precipitates obtained by continuous extraction are washed with water, centrifuged, low-temperature dried, crushed and packaged to obtain a water-insoluble dietary fiber finished product 4#. Four high value-added series products such as water-soluble and water-insoluble dietary fibers rich in arabinoxylan, β-glucan and their combinations can be prepared from a black wheat resource.
[0004] Although the above two existing technical solutions can be used with wheat bran to form a matching limiting extraction method, looking at the entire process of the two solutions, we can obviously find that the bran used for its preparation is extracted from dried wheat, so the freshness needs to be further improved. In food science and nutrition, cellulose is usually divided into two types: soluble and insoluble. Soluble dietary fiber can be dissolved in water and swell by absorbing water. They can be fermented by microorganisms in the large intestine and are beneficial to health. Insoluble fiber is insoluble in water, but they help to increase food volume and promote intestinal peristalsis. Therefore, how to effectively control the water solubility of limiting elements is more beneficial to human existence. Summary of the invention
[0005] In view of the deficiencies in the prior art, the present invention provides a method for extracting wheat dietary fiber, wherein the wheat bran extracted is more fresh, and during the preparation process, the extracted dietary fiber is modified to improve the water solubility of the extracted dietary fiber and improve the beneficial value of the dietary fiber to the human body.
[0006] To achieve the above object, the present invention provides the following technical solution: a method for extracting wheat dietary fiber, mainly comprising the following steps:
[0007] S1 Raw material preparation: Select wheat with full grains but green skin and not completely dry as raw material, and perform lateral extrusion on the wheat so that the embryo and endosperm in the wheat are squeezed out from the bulging hole of the wheat skin;
[0008] S2: washing and screening: immersing the wheat processed in the previous step in water, and stirring and screening are performed to differentiate and screen the wheat epidermis, embryo and endosperm. After screening, the wheat epidermis is removed and set aside;
[0009] S3 primary crushing: crush the wheat epidermis obtained in the previous step into a particle size of 1 mm to 3 mm using a crusher for subsequent processing;
[0010] S4 first-level screening: Use screening equipment to screen the crushed wheat skin to remove larger particles and impurities;
[0011] S5 secondary screening: using a centrifuge to separate the mixture screened in the previous step for centrifugal separation, removing the supernatant from the separated product to obtain a precipitate rich in dietary fiber;
[0012] S6 physical drying: drying the precipitate to remove moisture and obtain wheat dietary fiber;
[0013] S7 Secondary pulverization: ultrafinely pulverize the dried wheat dietary fiber to reduce the particle size and increase its specific surface area until the required particle size is reached;
[0014] S8 improves surface activity: adding surfactants, the surfactant molecules can be adsorbed on the surface of wheat dietary fiber particles, reducing surface tension and allowing wheat dietary fiber to be better dispersed in water.
[0015] Preferably, in step S2, the washing and screening of the wheat epidermis, embryos and endosperm are performed multiple times in succession, and the washing and screening standard is that the embryos and endosperm squeezed out from the ruptured opening of the wheat epidermis are separated from the wheat epidermis.
[0016] Preferably, the water washing temperature in step S2 is maintained between 3°C and 5°C.
[0017] Preferably, the physical drying in step S6 is low-temperature ventilation drying at 40° C.-60° C. to avoid high temperature affecting the components of dietary fiber.
[0018] Preferably, the equipment used for the ultrafine grinding in step S7 is an ultrafine grinding equipment, which grinds the wheat cellulose into nanometer-level particles, or even grinds the wheat cellulose into micrometer-level particles.
[0019] Preferably, in the process of adding the surfactant in step S8, ultrasonic stirring is used to improve the dispersion effect of the nano-scale dietary fiber particles and the surfactant.
[0020] Preferably, the surfactant added in step S8 should be food-grade soybean lecithin, and the addition standard is 2% of the mass of wheat cellulose.
[0021] Preferably, the lateral extrusion of the wheat in step S1 is performed by cutting in and extruding from one side of the wheat grain and gradually covering the extrusion operation of the entire wheat grain.
[0022] Compared with the prior art, the present invention provides a method for extracting wheat dietary fiber, which has the following beneficial effects:
[0023] 1. In the present invention, the damage of wheat bran caused by the drying process of wheat is reduced through the special selection of raw material preparation, the completeness of wheat bran is guaranteed, the intervention of impurities is reduced, and the damage and loss of dietary fiber are reduced.
[0024] 2. In the present invention, by adding a surfactant, the surface activity of the wheat dietary fiber is increased, the water solubility of the wheat dietary fiber can be increased, and the beneficial effects of the wheat dietary fiber on the human body are improved. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 It is a schematic diagram of the framework structure of the overall process of the present invention;
[0026] Figure 2 This is a schematic diagram of the structure of the lateral extrusion treatment of wheat in the present invention. DETAILED DESCRIPTION
[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] Example
[0029] See also Figure 1-Figure 2 , mainly including the following steps:
[0030] S1 Raw material preparation: Select wheat with full grains but green skin and not completely dry as raw material, and perform lateral extrusion on the wheat. The lateral extrusion of the wheat starts from one side of the wheat grain and gradually covers the extrusion operation of the entire wheat grain, so that the embryo and endosperm in the wheat are squeezed out from the bulging hole of the wheat skin, and the water washing temperature is maintained between 3℃-5℃;
[0031] S2: washing and screening: immersing the wheat processed in the previous step in water, and stirring and screening are performed to differentiate and screen the wheat epidermis, embryos and endosperm. The washing and screening of the wheat epidermis, embryos and endosperm are performed multiple times in succession. The washing and screening standard is that the embryos and endosperm squeezed out from the bulging opening of the wheat epidermis are separated from the wheat epidermis. After the screening is completed, the wheat epidermis is removed for use;
[0032] S3 primary crushing: crush the wheat epidermis obtained in the previous step into a particle size of 1 mm to 3 mm using a crusher for subsequent processing;
[0033] S4 first-level screening: Use screening equipment to screen the crushed wheat skin to remove larger particles and impurities;
[0034] S5 secondary screening: using a centrifuge to separate the mixture screened in the previous step for centrifugal separation, removing the supernatant from the separated product to obtain a precipitate rich in dietary fiber;
[0035] S6 physical drying: drying the precipitate to remove moisture and obtain wheat dietary fiber. Physical drying is performed at a low temperature of 40°C to 60°C with ventilation to avoid high temperature affecting the composition of dietary fiber.
[0036] S7 Secondary pulverization: The dried wheat dietary fiber is ultra-finely pulverized to reduce the particle size and increase its specific surface area until the required particle size is reached. The ultra-fine pulverization equipment used is an ultra-fine pulverization equipment, which pulverizes the wheat cellulose into nano-scale particles or even micron-scale particles.
[0037] S8 improves surface activity: add surfactants. During the process of adding surfactants, ultrasonic stirring is used to improve the dispersion effect of nano-scale dietary fiber particles and surfactants. Surfactant molecules can be adsorbed on the surface of wheat dietary fiber particles, reduce surface tension, and make wheat dietary fiber better dispersed in water. The added surfactant should be food-grade soybean lecithin, and the addition standard is 2% of the mass of wheat cellulose.
[0038] The sedimentation volume method was used to test the sedimentation of wheat dietary fiber with added surfactants:
[0039] The experimental materials for the sedimentation volume method are: wheat cellulose sample, distilled water and a 200ml stoppered measuring cylinder.
[0040] Experimental steps of sedimentation volume method:
[0041] Accurately weigh 10 g of wheat cellulose sample and put it into a stoppered measuring cylinder;
[0042] Add 15℃ distilled water to make the total volume reach 100ml, and shake well;
[0043] After standing for 30 minutes, observe and record the sedimentation volume of wheat cellulose in water. The smaller the sedimentation volume, the better the hydrophilicity.
[0044] Referring to the above test steps, wheat cellulose samples without surfactants and wheat cellulose samples with sucrose fatty acid esters, soybean lecithin and Tween 80 surfactants added were selected in turn to conduct sedimentation volume method tests, and the sedimentation volumes were recorded and tabulated as follows:
[0045]
[0046] Analysis: It can be seen that after adding different surfactants and different addition amounts, the sedimentation volume is significantly reduced compared to when no surfactant is added, indicating that the hydrophilicity is improved, among which the effect is relatively good when 1.5% Tween 80 is added.
[0047] The addition ratio of 1% sucrose fatty acid ester, 2% soybean lecithin and 1.5% Tween 80 are all the optimal addition ratios of the corresponding surfactants obtained by repeated tests using the sedimentation volume method.
[0048] However, by comparing sucrose fatty acid esters, soybean lecithin and Tween 80, we can find that:
[0049] Sucrose fatty acid esters are synthesized from sucrose and fatty acids. They are relatively natural and can be digested and metabolized in the human body. They generally do not accumulate in the body. They can play the role of emulsification, stabilization, and preservation in food, which helps to improve the taste and texture of food.
[0050] Soybean lecithin is a natural substance extracted from soybeans with high nutritional value. It is rich in phosphatidylcholine, phosphatidylethanolamine and other ingredients, which are beneficial to the health of the human nervous system and liver. In food, it can not only act as a surfactant to improve hydrophilicity, but also play an emulsifying and stabilizing role, which helps to improve the quality of food.
[0051] As a commonly used surfactant, Tween 80 is widely used in the food industry. It can improve the stability and dispersibility of food.
[0052] Taking food safety into consideration, a comprehensive analysis was conducted on the improvement of the surface activity of wheat dietary fiber by surfactants, and soybean lecithin was selected as the corresponding added surfactant.
[0053] In summary, the wheat dietary fiber extraction method is controlled from the source to the finished product. The wheat dietary fiber with increased activity on the surface can be greatly soluble in water. The water-soluble wheat dietary fiber has the effects of regulating blood sugar, lowering cholesterol, improving intestinal flora and increasing satiety. The details are as follows:
[0054] Regulate blood sugar: Delay the digestion and absorption of carbohydrates, so that the rate of blood sugar rise is more gradual, which is especially important for diabetic patients.
[0055] Lowers cholesterol: It binds to bile acids and promotes their excretion from the body, thereby prompting the liver to use cholesterol to synthesize new bile acids, lowering the cholesterol level in the blood and helping to prevent cardiovascular disease.
[0056] Improve intestinal flora: provide nutrition for intestinal probiotics, promote the growth and reproduction of probiotics, and maintain the balance of intestinal microecology.
[0057] Increase satiety: Absorb water and swell in the stomach, prolong gastric emptying time, reduce appetite, and help control weight.
[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for extracting wheat dietary fiber, characterized in that: The main steps include: S1 Raw material preparation: wheat with full grains but green skin and not completely dried is selected as raw material, and the wheat is subjected to lateral extrusion treatment, so that the embryo and endosperm in the wheat are squeezed out from the bulging hole of the wheat skin. The lateral extrusion of the wheat is carried out by cutting and extruding from one side of the wheat grain and gradually covering the extrusion operation of the entire wheat grain; S2: washing and screening: immersing the wheat processed in the previous step in water, and stirring and screening are performed to differentiate and screen the wheat epidermis, embryo and endosperm. After screening, the wheat epidermis is removed and set aside; S3 primary crushing: crush the wheat skin obtained in the previous step into a particle size of 1mm-3mm using a crusher for subsequent processing; S4 first-level screening: Use screening equipment to screen the crushed wheat skin to remove larger particles and impurities; S5 secondary screening: using a centrifuge to separate the mixture screened in the previous step for centrifugal separation, removing the supernatant from the separated product to obtain a precipitate rich in dietary fiber; S6 physical drying: drying the precipitate to remove moisture and obtain wheat dietary fiber; S7 Secondary Grinding: Grind the dried wheat dietary fiber into ultrafine powder to reduce the particle size and increase its specific surface area until the required particle size is reached; S8 improves surface activity: adds surfactant, which should be food-grade soybean lecithin, and the addition standard is 2% of the mass of wheat cellulose. The surfactant molecules can be adsorbed on the surface of wheat dietary fiber particles, reduce surface tension, and enable wheat dietary fiber to be better dispersed in water. In the process of adding surfactant, ultrasonic stirring is used to improve the dispersion effect of nano-scale dietary fiber particles and surfactant.
2. The method for extracting wheat dietary fiber according to claim 1, characterized in that: In step S2, the washing and screening of the wheat epidermis, embryos and endosperm are performed multiple times in succession, and the standard of the washing and screening is that the embryos and endosperm squeezed out from the ruptured opening of the wheat epidermis are separated from the wheat epidermis.
3. The method for extracting wheat dietary fiber according to claim 2, characterized in that: The water washing temperature in step S2 is maintained between 3°C and 5°C.
4. The method for extracting wheat dietary fiber according to claim 3, characterized in that: The physical drying in step S6 is low-temperature ventilation drying at 40° C.-60° C. to avoid high temperature affecting the components of dietary fiber.
5. The method for extracting wheat dietary fiber according to claim 4, characterized in that: The ultrafine grinding in step S7 is performed using ultrafine grinding equipment, which grinds the wheat cellulose into nanometer-level particles or even micrometer-level particles.