Agricultural product by-product treatment method based on superfine grinding and extrusion combined modification technology and food

Abstract

The invention discloses an agricultural product by-product treatment method based on a superfine grinding and extrusion combined modification technology. The method comprises the following steps: S1, grinding agricultural product by-products until the particle size is 100-200m; s2, crushing the agricultural product by-product obtained in the step S1 to 50-150 [mu] m; s3, pentosanase, cellulase, beta-glucanase, laccase and glucose oxidase are added into the agricultural product by-product obtained through treatment in the S2; and S4, performing extrusion treatment on the agricultural product by-product obtained in the S3. The invention also provides a food product. According to the invention, the solubility of agricultural product byproducts and the processability of the agricultural product byproducts in cereal products can be improved, the problem that traditional puffed products rapidly collapse after encountering water can be solved, and the shape retention time of the products is prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field related to agricultural product processing, and more specifically, to a method for processing agricultural product byproducts and food based on ultrafine grinding and extrusion combined modification technology. Background Art

[0002] Agricultural by-products (bran, rice bran, etc.) are rich in dietary fiber, but due to their high insoluble fiber content, they often lead to unstable gluten networks in food processing, which are prone to collapse quickly when exposed to water, thus affecting the taste and processing characteristics of the product. Ultrafine grinding can improve the processing characteristics of agricultural by-products, but bran contains a certain amount of starch, which is easy to cause starch damage during the ultrafine grinding process, resulting in excessive viscosity of the product during processing, affecting further processing and wide application. Therefore, it is necessary to design a technical solution that can overcome the above defects. Summary of the invention

[0003] An object of the present invention is to provide a method for processing agricultural product by-products and food based on ultrafine grinding and extrusion combined modification technology, which can improve the solubility of agricultural product by-products and their processing performance in cereal products, and can solve the problem of rapid collapse of traditional puffed products after contact with water, thereby prolonging their shape retention time.

[0004] In order to achieve these purposes and other advantages of the present invention, according to one aspect of the present invention, the present invention provides a method for processing agricultural product by-products based on ultrafine grinding and extrusion combined modification technology, comprising: S1: grinding the agricultural product by-products to a particle size of 100-200 µm; S2: grinding the agricultural product by-products obtained by the S1 treatment to 50-150 μm; S3: adding pentosanase, cellulase, β-glucanase, laccase and glucose oxidase to the agricultural product by-products obtained by the S2 treatment; S4: performing extrusion treatment on the agricultural product by-products obtained by the S3 treatment.

[0005] Furthermore, in S3, the added amounts of pentosanases, cellulases, β-glucanases, laccases and glucose oxidases are 0.05-0.5%, 0.05-0.5%, 0.05-0.5%, 0.01-0.2% and 0.05-0.5% of the mass of the agricultural product by-products obtained by treatment in S2, respectively.

[0006] Furthermore, in S3, water is added to the agricultural product by-product obtained by S2 until the moisture content reaches 20-40%.

[0007] Furthermore, in the S3, pentosanase, cellulase, β-glucanase, laccase, glucose oxidase and water are added and reacted for 1-3 h.

[0008] Furthermore, in S1, after the agricultural by-products are crushed to a particle size of 100-200 μm, starch is sieved out.

[0009] Furthermore, the extrusion process is carried out using a screw extruder, the screw speed of the screw extruder is 200-300 rpm, and the temperatures of the first section, the second section and the third section are 60-80° C., 100-120° C. and 140-160° C. respectively.

[0010] Furthermore, the method further comprises: S5: cooling and drying the agricultural product by-product obtained by the treatment in S4 to a moisture content of 8-12%.

[0011] Furthermore, the agricultural product by-product is bran or rice bran.

[0012] According to another aspect of the present invention, a method for processing bran or rice bran based on ultrafine grinding and extrusion combined modification technology is also provided, comprising: S1: grinding the bran or rice bran to a particle size of 100-200 μm, and sieving out starch; S2: grinding the bran or rice bran obtained by the S1 treatment to 50-150 μm; S3: adding pentosanase, cellulase, β-glucanase, laccase and glucose oxidase to the bran or rice bran obtained by the S2 treatment, adding water until the moisture content reaches 20-40%, and reacting for 1-3 h, wherein the addition amounts of pentosanase, cellulase, β-glucanase, laccase and glucose oxidase are 0.1-0.2%, 0.1-0.2%, 0.1-0.3%, 0.05-0.1% and 0.06% of the mass of the bran or rice bran obtained by the S2 treatment, respectively. % and 0.1-0.2%; S4: extruding the bran or rice bran obtained by S3 using a screw extruder, the screw speed of the screw extruder is 200-300 rpm, and the temperatures of the first section, the second section and the third section are 60-80 ℃, 100-120 ℃ and 140-160 ℃ respectively; S5: cooling the bran or rice bran obtained by S4, and drying it to a moisture content of 8-12%.

[0013] According to another aspect of the present invention, there is also provided food, which is produced by the agricultural product by-product processing method based on the combined ultrafine grinding and extrusion modification technology.

[0014] The present invention has at least the following beneficial effects: The present invention uses ultrafine grinding and extrusion combined modification technology, which can increase the soluble dietary fiber content of the material while maintaining the stability of the material structure, and combines with the added enzyme to form a fiber network structure, so that the product will not collapse quickly when puffed in water, and the shape retention time of the product is extended, thereby being suitable for preparing food.

[0015] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1-4 Microscopic images of product slices obtained in Example 1, Comparative Example 2, Comparative Example 3 and the control group of the present application; Figure 5-8 These are images of the products obtained in Example 1, Comparative Example 2, Comparative Example 3 and the control group of the present application after being immersed at 60° C. for 30 seconds. DETAILED DESCRIPTION

[0017] The present invention will be further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0018] It should be understood that the terms such as "having", "including" and "comprising" used in the embodiments of the present application do not exclude the existence or addition of one or more other elements or their combinations. All directional indications (such as up, down, left, right, front, back...) in the embodiments of the present application are only used to explain the relative position relationship, movement, etc. between the components in a certain specific posture. If the specific posture changes, the directional indication will also change accordingly. When an element is referred to as "fixed on" or "set on" another element, it can be directly on the other element or there may be a centering element at the same time. When an element is referred to as "connecting" another element, it can be directly connected to another element or it can be indirectly connected to another element through a centering element. The description of "first", "second", etc. in the embodiments of the present application is only for descriptive purposes, and cannot be understood as indicating or implying its relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" can explicitly or implicitly include at least one of the features.

[0019] It should be noted that the technical solutions between the various embodiments of the present application can be combined with each other, but it must be based on the fact that ordinary technicians in the field can implement it. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0020] The embodiments of the present application provide a method for processing agricultural product byproducts based on ultrafine grinding and extrusion combined modification technology, including: S1: Grind bran or rice bran to a particle size of 100-200 µm and sieve out starch; In this step, the grains are preliminarily crushed to control their particle size within a certain range, the crushed particles are screened, the particles within the preset range are retained, the oversized particles are further crushed, and the particles on the sieve are taken after crushing; Exemplarily, a hammer mill is used with a rotation speed of 3000 rpm; Exemplarily, the crushed raw material is passed through an 80-mesh screen to remove excessively fine starch and retain the material on the screen (i.e., bran or rice bran); S2: crushing the bran or rice bran obtained by the process in S1 to 50-150 μm; In this step, the pretreated raw materials are ultra-finely pulverized, and the pulverization is controlled within a reasonable range to prevent excessive pulverization from producing damaged starch and causing the product to be too sticky. By controlling the pulverization intensity, the insoluble components of the fiber are effectively reduced and the soluble dietary fiber content is increased; Exemplarily, an airflow superfine pulverizer is used; S3: adding pentosanase, cellulase, β-glucanase, laccase and glucose oxidase to the bran or rice bran obtained by S2, adding water until the moisture content reaches 20-40%, and reacting for 1-3 hours, wherein the addition amount of pentosanase, cellulase, β-glucanase, laccase and glucose oxidase is 0.1-0.2%, 0.1-0.2%, 0.1-0.3%, 0.05-0.1% and 0.1-0.2% of the mass of the bran or rice bran obtained by S2, respectively; Exemplarily, pentosanase, cellulase, β-glucanase, laccase, and glucose oxidase are dissolved in distilled water to a 10 mg / mL solution and then added; Exemplarily, the pH is controlled to be 5.5-6.5, and the reaction is carried out at 37° C. for 2 hours; S4: Extruding the bran or rice bran obtained by the process in S3 by using a screw extruder, wherein the screw speed of the screw extruder is 200-300 rpm, and the temperatures of the first section, the second section and the third section are 60-80° C., 100-120° C. and 140-160° C. respectively; The extrusion process in this step can increase the soluble dietary fiber content while maintaining the structural stability of the material. The added enzyme undergoes chemical cross-linking during the extrusion process to form a three-dimensional structure, which prevents the product from collapsing quickly when it is puffed in water and prolongs the product's shape retention time. Figure 1 The temperature is set as follows: the first stage (initial heating): 60-80°C, to maintain the activity of the enzyme and promote the early cross-linking reaction; the second stage (mid-stage heating): 100-120°C, to start inactivating some enzymes and basically complete the cross-linking reaction; the third stage (final high-temperature heating): 140-160°C, the high temperature completely fixes the protein and fiber network, and the material expands; Exemplarily, the three stages have temperatures of 70°C, 110°C and 150°C, and pressures of 10-20 MPa; S5: Cooling the bran or rice bran obtained by S4 and drying it to a moisture content of 8-12%.

[0021] In this step, the extruded material is quickly cooled to room temperature to prevent deformation or collapse, and post-dried to ensure the stability and shelf life of the product during storage; Exemplarily, air cooling is used for cooling; This embodiment uses ultrafine grinding and extrusion combined modification technology, which can increase the soluble dietary fiber content while maintaining the stability of the material structure, and combines with the added enzyme to form a fiber network structure, so that the product will not collapse quickly when puffed in water, thereby extending the product's shape retention time, making it suitable for preparing food.

[0022] The embodiments of the present application provide food prepared by the above method. The food has the advantages of the above method, with a stable material structure, a high content of soluble dietary fiber, a fiber network structure, and will not collapse quickly when puffed in water, and the shape is maintained for a long time.

[0023] The following is a description of specific embodiments.

[0024] Embodiment 1: Ingredients: Wheat bran Initial crushing: The crushing equipment uses a hammer mill with a rotation speed of 3000 rpm and a particle size control of 100-200 µm. The crushed raw materials pass through an 80-mesh screen to remove the starch that is too fine and retain the material on the screen.

[0025] Ultrafine grinding: Use an airflow ultrafine grinder to control the particle size between 50-150 μm. Monitor the temperature during the grinding process to ensure that the starch is not overly damaged and to avoid excessively high temperatures to produce materials that are too sticky.

[0026] Enzyme treatment: Pentosanase (0.15%), Cellulase (0.15%), β-glucanase (0.2%), Laccase (0.08%), Glucose oxidase (0.15%) Amount of water added: 30% of the weight of the raw materials to ensure that the raw materials are moist.

[0027] Reaction time: After the enzyme and water are evenly mixed, let it stand for 1-2 hours at 4°C.

[0028] Extrusion treatment: twin-screw extruder, screw speed: 200-300 rpm, first section (initial heating): 70°C, to maintain enzyme activity, second section (middle heating): 110°C, to partially inactivate the enzyme, and to carry out the cross-linking reaction, third section (final high-temperature heating): 150°C, to fix the fiber network structure and ensure product expansion; pressure: 10-20 MPa.

[0029] Cooling method: air cooling to room temperature.

[0030] Drying conditions: Use hot air dryer, control the temperature at 50-60°C, and ensure that the moisture content of the product is 8%-12%.

[0031] Embodiment 2: Enzyme treatment: pentosanase (0.2%), cellulase (0.2%), β-glucanase (0.25%), laccase (0.1%), glucose oxidase (0.2%); other parameters are the same as in Example 1.

[0032] Embodiment 3: Amount of water added: 40% of the weight of the raw materials; other parameters are the same as those in Example 1.

[0033] Comparative Example 1: No preliminary crushing was performed, and the remaining parameters were the same as those in Example 1.

[0034] Comparative Example 2: No ultrafine grinding was performed, and the other parameters were the same as those in Example 1.

[0035] Comparative Example 3: No enzyme treatment was performed, and the remaining parameters were the same as in Example 1.

[0036] Comparative Example 4: No extrusion treatment was performed, and the remaining parameters were the same as those in Example 1.

[0037] Control group: No processing is performed.

[0038] test: The products obtained in Examples 1-3, Comparative Examples 1-4 and the control group were tested for soluble dietary fiber content, hardness, elasticity, cohesion, and water absorption swelling index calculation; the results are shown in Tables 1 and 2; microscopic images of slices were also obtained for the obtained products, and the results are shown in Figure 1-4 , and conducted an immersion test. The results are shown in Figure 5-8 ; The soluble dietary fiber content was tested by enzyme-weight method according to GB 5009.88-2014. For parameters such as hardness, elasticity, and cohesion, 2 g of the treated sample was taken and tested using a texture analyzer. For the water absorption swelling index (SEI), 3 g of the sample was added to 30 mL of water, incubated at 50°C for 1 hour, and weighed after centrifugation, and the water absorption swelling index was calculated.

[0039] Table 1 Table 2 Tables 1 and 2 show that the comprehensive treatments of Examples 1-3 (including preliminary pulverization, ultrafine pulverization, enzyme treatment, and extrusion treatment, etc.) significantly increased the soluble dietary fiber content and water swelling index of the product, and also improved the physical properties of the product such as hardness, elasticity, cohesion, and chewiness. This indicates that these treatment methods may enhance the solubility and processing properties of dietary fiber by destroying cell walls and improving fiber release, thereby improving the taste and functionality of the product.

[0040] Compared with Comparative Examples 1-4, the products of Examples 1-3 exhibit lower hardness and higher elasticity, chewiness and other characteristics, which may be due to the fact that the treatment method in Examples 1-3 can form a dense three-dimensional structure. Specifically, when enzymes are added to the material obtained by ultrafine grinding, the enzymes will connect to each other or form covalent bonds with other molecules (such as fibers, substrates, etc.) through chemical cross-linking reactions. These enzyme molecules will spatially connect polysaccharides, proteins, and polyphenols through covalent bonds or non-covalent bonds. Under the action of extrusion treatment, a dense three-dimensional cross-linked structure is formed, which also enhances the taste and structural stability of the product.

[0041] Compared to Example 1, Comparative Examples 1-2 are not preliminarily crushed and ultrafinely crushed respectively, and may not carry out complete preliminarily crushed and ultrafinely crushed processes, resulting in that soluble dietary fiber cannot be fully released, and surface properties are also poor, so soluble dietary fiber content and water absorption expansion index are low. Compared to Example 1, Comparative Examples 3-4 are not subjected to enzyme treatment and extrusion treatment, which may result in that cell wall cannot be enzymolyzed or cannot be fully enzymolyzed under the effect of extrusion treatment, and soluble dietary fiber is not fully released, and also results in poor product surface properties, so soluble dietary fiber content and water absorption expansion index are low. In short, there may be some synergistic effect in preliminarily crushing, ultrafinely crushing, enzyme treatment and extrusion treatment, which jointly result in the promotion of soluble dietary fiber content and water absorption expansion index.

[0042] From Table 2, it can be seen that compared with Comparative Examples 1-3, the products obtained in Examples 1-3 have lower hardness, elasticity, cohesiveness and chewiness, as well as lower adhesiveness. The reason may be that Comparative Examples 2-3 were not subjected to ultrafine grinding or enzyme treatment, resulting in the inability to form such a three-dimensional structure. Figure 1-Figure 4 Confirmed this view.

[0043] Figure 1-4 Microscopic images of product slices obtained from Example 1, Comparative Example 2, Comparative Example 3 and the control group of the present application are shown, which show the effects of different treatment methods on the product structure, especially the changes in the microscopic morphology, fiber structure and puffing effect of the products under different processes.

[0044] From the microscopic image, it can be seen that Example 1 has formed a dense and uniform three-dimensional structure after ultrafine grinding, enzyme treatment and extrusion treatment, and the fiber tissue is loose and the structure is stable, which explains its higher soluble dietary fiber content and stronger water absorption and swelling ability.

[0045] The products in Comparative Examples 2-3 were not completely crushed or treated with enzymes, and the surface structure was relatively rough, and the cell wall was not fully destroyed, resulting in poor expansion, low fiber content, and low water swelling index. In particular, Comparative Example 3 was not extruded and treated with enzymes, and the microstructure of the product lacked stability, and the fiber structure was loose and not completely released.

[0046] The product structure of the control group (without any treatment) is the most primitive, the cell wall is relatively hard, and the dietary fiber cannot be effectively released. Due to the lack of processing, the overall soluble dietary fiber content and water absorption and swelling capacity are low.

[0047] Figures 5 to 8 The performance of the product after being immersed in 60°C water for 30 seconds is demonstrated, mainly observing the expansion and stability of the product in hot water.

[0048] The product after ultrafine grinding, enzyme treatment and extrusion treatment in Example 1 can maintain its original structure well after being soaked in hot water, with strong stability and no obvious collapse or excessive expansion. This shows that the three-dimensional network in its structure has strong hydration, can effectively resist the effect of hot water and remain stable.

[0049] The products in Comparative Examples 2-3 that were not sufficiently pulverized and treated with enzymes had obvious structural collapse after being soaked in hot water, especially in Comparative Example 3, which was not treated with enzymes and extrusion, resulting in a loose product structure that was prone to structural collapse during the expansion process.

[0050] Similar to Comparative Examples 2-3, the products in the control group also showed poor structural stability in hot water and could not effectively maintain their shape, proving that the original products without any treatment had poor tolerance to hot water and their structures were easily destroyed.

[0051] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for processing agricultural product by-products based on ultrafine grinding and extrusion combined modification technology, characterized in that: include: S1: crush agricultural by-products to a particle size of 100-200 µm; S2: crushing the agricultural product by-product obtained by the process in S1 to 50-150 μm; S3: adding pentosanase, cellulase, β-glucanase, laccase and glucose oxidase to the agricultural product by-product obtained by the treatment in S2; S4: performing extrusion processing on the agricultural product by-product obtained by the processing in S3.

2. The method for processing agricultural product byproducts based on the combined ultrafine grinding and extrusion modification technology according to claim 1, characterized in that: In S3, the added amounts of pentosanases, cellulases, β-glucanases, laccases and glucose oxidases are 0.05-0.5%, 0.05-0.5%, 0.05-0.5%, 0.01-0.2% and 0.05-0.5% of the mass of the agricultural product by-products obtained by treatment in S2, respectively.

3. The method for processing agricultural product byproducts based on the combined ultrafine grinding and extrusion modification technology according to claim 2, characterized in that: In S3, water is added to the agricultural product by-product obtained by S2 until the moisture content reaches 20-40%.

4. The method for processing agricultural product byproducts based on the combined ultrafine grinding and extrusion modification technology according to claim 3, characterized in that: In the S3, pentosanase, cellulase, β-glucanase, laccase, glucose oxidase and water are added and reacted for 1-3 hours.

5. The method for processing agricultural product byproducts based on the combined ultrafine grinding and extrusion modification technology according to claim 1, characterized in that: In S1, the agricultural by-products are crushed to a particle size of 100-200 μm, and then the starch is sieved out.

6. The method for processing agricultural product byproducts based on the combined modification technology of ultrafine grinding and extrusion according to claim 1, characterized in that: The extrusion process is carried out by using a screw extruder, the screw speed of the screw extruder is 200-300 rpm, and the temperatures of the first section, the second section and the third section are 60-80° C., 100-120° C. and 140-160° C. respectively.

7. The method for processing agricultural product byproducts based on ultrafine grinding and extrusion combined modification technology according to claim 1, characterized in that: Also includes: S5: Cooling and drying the agricultural product by-product obtained by the S4 process to a moisture content of 8-12%.

8. The method for processing agricultural product byproducts based on the combined modification technology of ultrafine grinding and extrusion according to any one of claims 1 to 7, characterized in that: The agricultural product by-product is bran or rice bran.

9. A method for processing bran or rice bran based on ultrafine grinding and extrusion combined modification technology, characterized in that: include: S1: Grind bran or rice bran to a particle size of 100-200 µm and sieve out starch; S2: crushing the bran or rice bran obtained by the process of S1 into 50-150 μm; S3: adding pentosanase, cellulase, β-glucanase, laccase and glucose oxidase to the bran or rice bran obtained by S2, adding water until the moisture content reaches 20-40%, and reacting for 1-3 hours, wherein the addition amount of pentosanase, cellulase, β-glucanase, laccase and glucose oxidase is 0.1-0.2%, 0.1-0.2%, 0.1-0.3%, 0.05-0.1% and 0.1-0.2% of the mass of the bran or rice bran obtained by S2, respectively; S4: extruding the bran or rice bran obtained by the process in S3 using a screw extruder, wherein the screw speed of the screw extruder is 200-300 rpm, and the temperatures of the first section, the second section and the third section are 60-80° C., 100-120° C. and 140-160° C. respectively; S5: Cooling the bran or rice bran obtained by S4 and drying it to a moisture content of 8-12%.

10. A food product, characterized in that The product is prepared by the method for processing agricultural product byproducts based on the combined modification technology of ultrafine grinding and extrusion as described in any one of claims 1 to 9.

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