CN105285700A - Biologic modifying method of bran for producing whole wheat flour - Google Patents
Biologic modifying method of bran for producing whole wheat flour Download PDFInfo
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- CN105285700A CN105285700A CN201510612360.1A CN201510612360A CN105285700A CN 105285700 A CN105285700 A CN 105285700A CN 201510612360 A CN201510612360 A CN 201510612360A CN 105285700 A CN105285700 A CN 105285700A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a biologic modifying method of bran for producing whole wheat flour. The biologic modifying method can comprise the following steps of: crushing large bran, performing sterilization treatment, inoculating microzymes and/or lactic acid bacteria for solid state fermentation, and after the fermentation, performing drying treatment. According to the biologic modifying method disclosed by the invention, the sterilization treatment is performed, so that infectious microbes and endogenous enzymes in the bran are in inactivation, the eating safety is improved, and the shelf life is prolonged; the fermentation effects of microorganisms including the microzymes, the lactic acid bacteria and the like are utilized for modifying the bran, so that the effects are obvious, the operation is easy, the safety is high, and besides, through the fermentation, nutrient components in the bran are obviously improved; the fermentation is performed under solid-state conditions, so that water in the later-stage drying process is easy to remove, and reduction of energy consumption is facilitated. In short, through the technology disclosed by the invention, the preparation of the bran with the characteristics of being high in stability, good in nutritional properties, good in processing properties and the like can be realized, the bran can be used for producing high-quality whole wheat flour, and besides, the biologic modifying method is simple in technology, low in cost and suitable for large-scale industrial production.
Description
Technical field
The present invention relates to a kind of wholemeal biological processing method, particularly a kind of biological modified method of the wheat bran for wholemeal production, belongs to food processing technology field.
Background technology
Along with the raising of health of people consciousness, whole grain food is subject to more and more attention.Research proves, whole grain food has many physiological functions: such as reduce cholesterol, and prevention of arterial is atherosis, angiocardiopathy preventing, the onset risk etc. reducing onset diabetes risk, improve functions of intestines and stomach, reduce colon cancer.The various functional components such as dietary fiber, mineral matter, vitamin, essential amino acid be rich in these physiological functions of whole grain food and cereal bran is closely related.Wheat is one of main cereal crops of China, and the quality of wheat processing industry not only affects national economy, and directly affects the vital interests of several hundred million wheat agriculture, therefore promotes whole-wheat food and has the important meaning of benefiting the nation and the people.The production of current wholemeal mainly contains full seed comminuting method and wheat bran Hui Tianfa.The existence of wheat bran brings problems to the application of wholemeal, such as: one, in wheat bran lipase and lipoxidase activity higher, wholemeal quality can be caused unstable, and shelf life is short; Two, because of the existence of polyphenol oxidase in wheat bran, the easy brown stain of whole-wheat product, after its brown stain, color is comparatively dark, and sense organ affects the quality of product; Three, wheat bran has astringent taste, affects the local flavor of whole-wheat product; Four, because be rich in dietary fiber in wheat bran, whole-wheat product is as comparatively coarse in the mouthfeel of whole-wheat bread; Five, wheat bran has hydrophobicity, joins in flour and destroys gluten network structure, the processing characteristics of influence surface goods; Six, the phytic acid in wheat bran can reduce the absorption of mineral matter.These problems all govern the production and consumption of wholemeal.
Existing research adopts physical method to produce wholemeal more.Such as, publication number is that the patent of CN102805292A, CN102669213A, CN101623063A, CN101253954A, CN1810126A and CN1206629A have employed microwave, and vapour is quick-fried, extrusion, or adds Na in wheat bran
2cO
3wholemeal is produced etc. mode.Heating using microwave, extrusion, heated-air drying or the mode such as xeothermic, damp and hot are carried out to wheat bran and carries out stabilization processes, return again after the enzyme in passivation wheat bran and insert flour, the wholemeal that stability is higher can be obtained, be beneficial to the storage of wholemeal.But these methods effectively can not improve nutritive peculiarity and the processing characteristics of wheat bran.On the other hand, the use of additive easily makes consumer produce psychology of conflicting.Therefore find a kind of safer, effective method to improve the stability of wheat bran, nutritive peculiarity and processing characteristics have become the common recognition of insider.
Summary of the invention
For the deficiencies in the prior art, main purpose of the present invention is the biological modified method providing a kind of wheat bran for wholemeal production.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
For the biological modified method of wheat bran that wholemeal is produced, it comprises: large wheat bran is pulverized laggard row sterilization treatment, then accesses saccharomycete and/or lactic acid bacteria carries out solid state fermentation, carries out drying and process after fermentation ends.
Comparatively preferred, described biological modified method can comprise: carry out sterilization treatment after large wheatfeed being broken to 40-60 order.
Comparatively preferred, described biological modified method can comprise: insert in airtight container by the wheat bran after pulverizing, sterilizing 15-20min under 115-121 DEG C of condition.
Comparatively preferred, described saccharomycete is business high activity dried yeast.
Comparatively preferred, described lactic acid bacteria can adopt commercially available yoghourt leavening, and it comprises streptococcus thermophilus Streptococcusthermophiles and lactobacillus bulgaricus Lactobacillusbulgaricus.
Comparatively preferred, described saccharomycetic inoculum concentration is 1-3% (saccharomycete bacterium grain weight/wheat bran dry weight).
Comparatively preferred, described lactic acid bacteria adopts the lactic acid bacteria bacteria suspension of activation, and lactobacillus inoculum amount is 1mL/g (bacteria suspension volume/wheat bran dry weight).
Comparatively preferred, described biological modified method can comprise: lactic acid bacteria is left standstill activation 12-20h under 36-38 DEG C of condition in MRS culture medium, centrifugal rear resuspended to original volume, obtains the lactic acid bacteria bacteria suspension of activation.
Comparatively preferred, described biological modified method can comprise: the solid-state fermentation temperature of employing is 36-38 DEG C.
Comparatively preferred, described biological modified method can comprise: the solid state fermentation time of employing is 24-72h.
Comparatively preferred, described biological modified method can comprise: in solid state fermentation, and amount of water is the 80-140% of wheat bran dry weight.
Comparatively preferred, described biological modified method can comprise: after fermentation ends, and adopt fluid bed to carry out drying, wheat bran final moisture content controls at 6-10%.
In the case study on implementation that some are comparatively concrete, a kind of biological modified method of the wheat bran for wholemeal production can comprise the steps:
(1) select the large wheat bran of flour mill, pulverize and sieve;
(2) wheat bran divides and is filled in bottle, and sealing, carries out autoclave sterilization process;
(3) press wheat bran weight, after the lactic acid bacteria bacteria suspension of access high activity dried yeast and (or) activation, in constant incubator, carry out solid state fermentation;
(4), after fermentation ends, fluidized bed drying wheat bran is adopted.
In the aforementioned embodiment, described biological modified method can comprise: wheatfeed is broken to 40-60 order, and after sealed packaging, carries out autoclave sterilization, sterilising conditions is 115-121 DEG C, 15-20min, carries out solid state fermentation afterwards, fermentation temperature 36-38 DEG C, fermentation time 24-72h, the moisture of fermentation is 80-140% (with the percentage of wheat bran dry weight), finally adopts fluid bed to carry out drying, makes wheat bran final moisture content be 6-10%.
Especially preferred, the fermentation temperature of solid state fermentation 37 DEG C, fermentation time 48h, the moisture of fermentation is 100%.
In the present invention, wheat bran is obtained by Wheat Species leather, in wheat flour milling process, carry out wheat wetting.Wheat wetting is soaked for a long time in water by wheat, and in this process, microorganism amount reproduction is also attached on seed coat, and along with seed coat is separated with endosperm, a large amount of microorganism enters in wheat bran.Because wheat bran is generally used for Feed Manufacturing, therefore the Study on Problems of wheat bran sterilizing is less.The present invention carries out autoclave sterilization to wheat bran.The effect of sterilization treatment at least comprises: one, the miscellaneous bacteria deactivation that can will bring in wheat bran production process, prevents these miscellaneous bacteria amount reproductions from affecting edible security; Two, will enzyme (as lipase, lipoxidase and the polyphenol oxidase etc.) deactivation of wheat bran quality deterioration be caused, extend its storage-stable.
In the present invention, the lactic acid bacteria of employing and saccharomycete can produce multiple enzyme, and lactic acid bacteria produces acid in the process of fermentation.Under the double action of acidifying and enzyme, the nutritional labeling in wheat bran be improved significantly.Especially the soluble arabinoxylan content of the change of influence surface flow of articles and texture characteristic has remarkable increase, and this is very favourable to the application of wheat bran in Flour product.The increase of dietary fiber and the degraded of phytic acid, be conducive to the nutritional quality improving wheat bran.Fermentation produces multiple flavor substance, is conducive to the bitter taste covering wheat bran itself.
Feature of the present invention comprises: the main bacteria seed of, being fermented by traditional sour flour dough and saccharomycete and lactic acid bacteria are incorporated in wheat bran fermentation, utilize lactic acid bacteria and saccharomycetic biological agent to improve wheat bran quality, the wheat bran processed can make wholemeal in Hui Tian to flour.Two, autoclave sterilization process is carried out to wheat bran, again can miscellaneous bacteria in deactivation wheat bran while inactivator, both extend storage-stable, turn improve edible safety.Three, use for reference wheat bran liquid state fermentation, carried out the solid state fermentation of wheat bran, the minimizing of moisture greatly reduces the energy consumption of the follow-up dry run of wheat bran.In obtained wheat bran, soluble arabinoxylan, total dietary fiber and soluble dietary fiber are all significantly increased, and phytic acid degradation rate is at 20-30%.The activity of the enzyme of wheat bran quality deterioration is caused greatly to reduce.The local flavor of wheat bran improves.
In a word, compared to prior art, can realize having that stability is high by technique of the present invention, the preparation of the wheat bran of nutritive peculiarity and the feature such as processing characteristics is excellent, it can be used for production high-quality wholemeal, and technique is simple, with low cost, is suitable for large-scale industrial production.
Accompanying drawing explanation
Fig. 1 be adopt different fermentations mode on enzymatic activity in wheat bran in the present invention one exemplary embodiments affect resolution chart;
Fig. 2 be adopt different fermentations mode on hydration properties in wheat bran in the present invention one exemplary embodiments affect resolution chart.
Detailed description of the invention
In view of deficiency of the prior art, inventor, through studying for a long period of time and putting into practice in a large number, is proposed technical scheme of the present invention, and it is a kind of biological modified method of the wheat bran for wholemeal production.This biological modified method utilizes the fermentation of microorganism to carry out modification to wheat bran, successful, processing ease.Wherein make miscellaneous bacteria in wheat bran and endogenous enzyme inactivation by sterilization treatment, improve edible safety, extend shelf life; And the saccharomycete that the fermented bacterium selected is food fermentation industry generally to be adopted and lactic acid bacteria, edible safety is high, and by the fermentation of these bacterial classifications, the nutritive peculiarity in wheat bran and processing characteristics improve; Preferably, by controlling amount of water, fermentation is carried out under solid conditions, and compared to liquid state fermentation, in later stage dry run, moisture is easily removed, and greatly reduces energy consumption, is conducive to wheat bran application in the food industry.
To be further explained this technical scheme, its implementation process and principle etc. in conjunction with some embodiments and accompanying drawing as follows.
Embodiment 1: this biological modified method being used for the wheat bran that wholemeal is produced comprises the steps:
A, wheat bran pre-treatment: wheatfeed is broken to 40-60 mesh sieve; Get 100 weight portion wheat brans in bottle, after adding a cover, in high-pressure sterilizing pot, temperature is sterilization treatment 20min under 121 DEG C of conditions;
B, lactic acid bacteria activation: get commercial lactic acid bacterium powder 1 weight portion, be inoculated in MRS liquid culture medium, inoculum concentration is 1:500 (w/v), then in temperature is to carry out activation culture 16h under the condition of 36 ~ 38 DEG C, to the middle and later periods of exponential phase, obtain the lactic acid bacterial liquid activated.Bacterium liquid is centrifugal, abandons supernatant.Bacterial sediment distilled water is resuspended to original volume acquisition lactic acid bacteria bacteria suspension;
C, wheat bran ferment: get 100 parts by volume (mL) lactic acid bacteria bacteria suspension and join in the sterilized wheat bran of 100 weight portion (g), cultivate 24h after stirring under temperature is 37 DEG C of conditions;
D, wheat bran are dry: adopt fluid bed to carry out drying, wheat bran final moisture content controls at 6-10%.
Physical and chemical index: soluble arabinoxylan, phytic acid degradation rate, total dietary fiber, soluble dietary fiber (as shown in table 1).
Enzymatic property: lipase, polyphenol oxidase (as shown in Figure 1).
Hydration properties: retention ability, moisture holding capacity (as shown in Figure 2).
Through the present invention: soluble arabinoxylan increases about 3 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability increases to some extent, and moisture holding capacity reduces.
Embodiment 2: this biological modified method being used for the wheat bran that wholemeal is produced comprises the steps:
A, wheat bran pre-treatment: identical with embodiment 1;
B, lactic acid bacteria activation: identical with embodiment 1;
C, wheat bran ferment: get 1.25 weight portion (g) saccharomycete dry powder and be dissolved in 100 parts by volume (mL) distilled water, joining in the sterilized wheat bran of 100 weight portion (g), is cultivate 24h under the condition of 37 DEG C in temperature after stirring;
D, wheat bran are dry: identical with embodiment 1;
Physical and chemical index: soluble arabinoxylan, phytic acid degradation rate, total dietary fiber, soluble dietary fiber (as shown in table 1).
Enzymatic property: lipase, polyphenol oxidase (as shown in Figure 1).
Hydration properties: retention ability, moisture holding capacity (as shown in Figure 2).
Through the present invention: soluble arabinoxylan increases about 4 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.
Embodiment 3: this biological modified method being used for the wheat bran that wholemeal is produced comprises the steps:
A, wheat bran pre-treatment: identical with embodiment 1;
B, lactic acid bacteria activation: identical with embodiment 1;
C, wheat bran ferment: get 1.25 weight portion (g) saccharomycete dry powder and be dissolved in the lactic acid bacteria bacteria suspension that 100 parts by volume (mL) have activated, join in the sterilized wheat bran of 100 weight portion (g), after stirring, cultivate 24h in 37 DEG C;
D, wheat bran are dry: identical with embodiment 1;
Physical and chemical index: soluble arabinoxylan, phytic acid degradation rate, total dietary fiber, soluble dietary fiber (as shown in table 1).
Enzymatic property: lipase, polyphenol oxidase (as shown in Figure 1).
Hydration properties: retention ability, moisture holding capacity (as shown in Figure 2).
Through the present invention: soluble arabinoxylan increases about 4 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.
Embodiment 4: this biological modified method being used for the wheat bran that wholemeal is produced comprises the steps:
A, wheat bran pre-treatment: identical with embodiment 1;
B, lactic acid bacteria activation: identical with embodiment 1;
C, wheat bran ferment: get 1.25 weight portion (g) saccharomycete dry powder and be dissolved in the lactic acid bacteria bacteria suspension that 100 parts by volume (mL) have activated, join in the sterilized wheat bran of 100 weight portion (g), be 37 DEG C in temperature after stirring and cultivate 48h;
D, wheat bran are dry: identical with embodiment 1;
Physical and chemical index: soluble arabinoxylan, phytic acid degradation rate (as shown in table 1).
Enzymatic property: lipase, polyphenol oxidase (as shown in Figure 1).
Hydration properties: retention ability, moisture holding capacity (as shown in Figure 2).
Through the present invention: soluble arabinoxylan increases by 500 many; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.
Embodiment 5: this biological modified method being used for the wheat bran that wholemeal is produced comprises the steps:
A, wheat bran pre-treatment: identical with embodiment 1;
B, lactic acid bacteria activation: identical with embodiment 1;
C, wheat bran ferment: get 1.25 weight portion (g) saccharomycete dry powder and be dissolved in the lactic acid bacteria bacteria suspension that 100 parts by volume (mL) have activated, add 40 parts by volume (mL) sterilized water again (by wheat bran, amount of water is 140%), join in the sterilized wheat bran of 100 weight portion (g) after mixing, be 37 DEG C in temperature after stirring and cultivate 24h;
D, wheat bran are dry: identical with embodiment 1;
Physical and chemical index: soluble arabinoxylan, phytic acid degradation rate (as shown in table 1).
Enzymatic property: lipase, polyphenol oxidase (as shown in Figure 1).
Hydration properties: retention ability, moisture holding capacity (as shown in Figure 2).
Through the present invention: soluble arabinoxylan increases more than 2 times; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.
Table 1 adopts different fermentations mode on the impact of chemical composition in wheat bran
Known to table 1 and Fig. 1-2: embodiment 1 is compared with blank wheat bran: soluble arabinoxylan increases about 3 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability increases to some extent, and moisture holding capacity reduces.Embodiment 2 is compared with blank wheat bran: soluble arabinoxylan increases about 4 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.Embodiment 3 is compared with blank wheat bran: soluble arabinoxylan increases about 4 times; Total obviously increases with soluble dietary fiber; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.Embodiment 4 is compared with blank wheat bran: soluble arabinoxylan increases by 500 many; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.Embodiment 5 is compared with blank wheat bran: soluble arabinoxylan increases more than 2 times; Phytic acid Partial digestion.The activity of lipase and polyphenol oxidase is obviously suppressed.Retention ability and moisture holding capacity increase to some extent.
Should be appreciated that above-described embodiment is only and technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (10)
1. for the biological modified method of wheat bran that wholemeal is produced, it is characterized in that comprising: large wheat bran is pulverized laggard row sterilization treatment, then access saccharomycete and/or lactic acid bacteria carries out solid state fermentation, carry out drying after fermentation ends and process.
2., according to claim 1 for the biological modified method of the wheat bran of wholemeal production, it is characterized in that comprising: after large wheatfeed being broken to 40-60 order, carry out sterilization treatment.
3. according to claim 1 or 2 for the biological modified method of wheat bran that wholemeal is produced, it is characterized in that comprising: the wheat bran after pulverizing is inserted in airtight container, sterilizing 15-20min under 115-121 DEG C of condition.
4., according to claim 1 for the biological modified method of the wheat bran of wholemeal production, it is characterized in that described saccharomycete is business high activity dried yeast, described lactic acid bacteria comprises streptococcus thermophilus and lactobacillus bulgaricus.
5. according to claim 1 or 4 for the biological modified method of wheat bran that wholemeal is produced, it is characterized in that:
Described saccharomycetic inoculum concentration is 1-3% (saccharomycete bacterium grain weight/wheat bran dry weight);
Described lactic acid bacteria adopts the lactic acid bacteria bacteria suspension of activation, and lactobacillus inoculum amount is 1mL/g (bacteria suspension volume/wheat bran dry weight).
6. according to claim 5 for the biological modified method of the wheat bran of wholemeal production, it is characterized in that comprising: lactic acid bacteria is left standstill activation 12-20h under 36-38 DEG C of condition in MRS culture medium, centrifugal rear resuspended to original volume, obtain the lactic acid bacteria bacteria suspension of activation.
7., according to claim 1 for the biological modified method of the wheat bran of wholemeal production, it is characterized in that comprising: the solid-state fermentation temperature of employing is 36-38 DEG C.
8. according to claim 1 or 7 for the biological modified method of wheat bran that wholemeal is produced, it is characterized in that comprising: the solid state fermentation time of employing is 24-72h.
9. according to claim 1 or 7 for the biological modified method of wheat bran that wholemeal is produced, it is characterized in that comprising: in solid state fermentation, amount of water is the 80-140% of wheat bran dry weight.
10. according to claim 1 for the biological modified method of the wheat bran of wholemeal production, it is characterized in that comprising: after fermentation ends, adopt fluid bed to carry out drying, wheat bran final moisture content controls at 6-10%.
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| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
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| CN108935570A (en) * | 2018-09-05 | 2018-12-07 | 涡阳县雪莲面粉有限责任公司 | A kind of preparation method of wheat bran brittleness Flour product |
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| CN114304226A (en) * | 2021-12-21 | 2022-04-12 | 多麦(福建)食品有限公司 | Low-fat bread and preparation method thereof |
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| CN105747082A (en) * | 2016-02-29 | 2016-07-13 | 西华大学 | Fermented compound bran powder and preparation method thereof |
| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN106722083A (en) * | 2016-12-27 | 2017-05-31 | 河南工业大学 | Wheat bran deep layer fungal biodegradation device and its application method |
| CN108714453A (en) * | 2018-04-11 | 2018-10-30 | 涡阳县丰华面业有限公司 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
| CN108936261A (en) * | 2018-08-03 | 2018-12-07 | 陕西玉澍生物科技有限公司 | High-dietary fiber meal replacement powder and preparation method thereof |
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| CN109845958A (en) * | 2019-04-03 | 2019-06-07 | 沈阳师范大学 | A kind of wheat bran stabilizes and the method for quality improving |
| CN110521921A (en) * | 2019-09-29 | 2019-12-03 | 江苏科技大学 | A kind of high-quality bran feedstock and its preparation method and application |
| CN114558661A (en) * | 2021-03-22 | 2022-05-31 | 北京工商大学 | Plant-derived material processing device, and processing method and product of wheat crop bran or whole grain flour |
| CN113841830A (en) * | 2021-09-22 | 2021-12-28 | 运城学院 | Triticale bran with probiotic activity and processing technology thereof |
| CN113841830B (en) * | 2021-09-22 | 2023-11-24 | 运城学院 | Black wheat bran with probiotic activity and processing technology thereof |
| CN114304226A (en) * | 2021-12-21 | 2022-04-12 | 多麦(福建)食品有限公司 | Low-fat bread and preparation method thereof |
| CN114304226B (en) * | 2021-12-21 | 2023-11-17 | 多麦(福建)食品有限公司 | Low-fat bread and preparation method thereof |
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