CN107361372A - 一种小麦麸皮膳食纤维的加工方法 - Google Patents
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Abstract
本发明是关于一种小麦麸皮膳食纤维的加工方法,将小麦麸皮清洗、除杂,与水混合加入反应容器,加热至50‑55℃处理30‑35分钟,然后加热煮沸10‑15分钟;将所得物添加麸皮质量分数0.5‑0.55%的α‑淀粉酶,恒温酶解,冷却至40‑45℃,添加麸皮质量分数0.1‑0.12%的脂肪酶,恒温酶解,冷却至33‑35℃,添加麸皮质量分数0.2‑0.23%的中性蛋白酶,恒温酶解,将物料加热至沸腾,持续灭酶;将所得麸皮洗涤至水无混浊,加入脱色液,震荡处理1‑1.5小时,再洗涤至水无混浊;将物料离心脱水、干燥,分装干燥保存。提高了农副产品的综合利用率,提升附加值,改善产品的感官及食用品质,均衡膳食营养结构。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种小麦麸皮膳食纤维的加工方法。
背景技术
随着社会的发展,人们生活水平大幅度提高,我国居民的膳食结构发生了巨大的变化,2002年城市居民每人每日油脂消费量由1992年的37g增加到了44g,脂肪功能比上升到了35%,超过了世界卫生组织推荐的30%的上限,同时,谷物类食物摄入比仅为47%,明显低于55-65%的合理范围。这种膳食结构的营养摄入失衡,提供的能量和脂肪过高,膳食纤维过低,对一些慢性疾病的预防不利,特别是部分人因为工作等原因,生活不规律,致使糖尿病、心血管病、肥胖症、肠道癌、便秘等越来越普遍。在这种生活水平较高,营养失衡威胁身体健康的状况下,消费者就开始寻求一种适应于现代生活需求、有益于营养平衡、有益于健康的功能食品,膳食纤维正是充当了这个饮食发展史中的重要角色。小麦麸作为一种优质的膳食纤维源,为了从中制得优质的膳食纤维,相应的研究由来已久,从简单的直接利用到化学法提纯,再到今天日益风行的生物酶法,对小麦麸膳食纤维的研究积累了无数食品学家、农产品加工学家以及营养学家的心血,所以有必要寻找到一种制取高品质小麦麸膳食纤维的工艺,并缩短实验室研究与工业化生产的距离。同时,利用小麦麸膳食纤维,有利于提高农副产品的综合利用率,提升其附加值,具有巨大的经济效益。改善小麦麸皮的关键是除去麦麸中多余的淀粉和蛋白质以及植物酸并且使其颜色淡化,口感的粗糙感减小,去除小麦麸中含有的杂质和异味。因此在设计工艺流程时主要考虑适当的工艺条件除去以上物质,以达到颜色较浅,口感良好,并且增加膳食纤维的纯度提高膳食纤维的提取率。常宪辉在《多酶分步法生产小麦麸膳食纤维粉的研究》中研究内容包括,探究小麦麸膳食纤维的最佳提取方法,初步改善产品的感官及食用品质;研究膳食纤维粉对面粉质量的影响,并进行传统蒸煮制品实验,确定最佳添加比例和制作工艺。以期为工业化生产奠定基础,并开发膳食纤维主食产品。
发明内容
本发明为了提高农副产品的综合利用率,提升其附加值,改善产品的感官及食用品质,均衡膳食营养结构,提供一种小麦麸皮膳食纤维的加工方法。
一种小麦麸皮膳食纤维的加工方法,其特征在于由下列步骤完成:
1)、将小麦麸皮清洗、除杂,用粗筛和细筛除去混入麦麸中的杂质和淀粉,再用清水洗去细小杂质,将麸皮与水按1:8-9 的比例加入到反应容器内,加热至50-55℃处理30-35分钟,然后加热煮沸10-15分钟;
2)、将步骤1所得物添加麸皮质量分数0.5-0.55%的α-淀粉酶,于90-95℃恒温酶解45-50分钟,冷却至40-45℃,添加麸皮质量分数0.1-0.12%的脂肪酶,于40-42℃恒温酶解45-50分钟,冷却至33-35℃,添加麸皮质量分数0.2-0.23%的中性蛋白酶,于33-35℃恒温酶解45-50分钟,将物料加热至沸腾,持续灭酶20-25分钟;
3)、将步骤2所得麸皮用冷水洗涤至水无混浊,再加入体积分数为10-15%由H2O2与NaClO以1:2-3比例混合的脱色液,震荡处理1-1.5小时,再用冷水洗涤至水无混浊;
4)、将物料经2000-3000r/min离心脱水4-5分钟,于80-90℃干燥至含水分含量至5-8%,分装干燥保存。
本发明的优点是:
本发明的一种小麦麸皮膳食纤维的加工方法,热水蒸煮为内源植酸酶的水解创造良好条件达到除去植酸的作用。然后加热煮沸,起到灭活内源酶的作用。其中脂肪氧化酶的失活,可降低酮,醛等异味物质的产生,使产品具有良好的气味。本发明多酶分步法提取小麦肤膳食纤维的方法,即根据不同的酶制剂最适反应条件的不同,设计反应条件梯度,实现在一个反应装置中完成多酶分步酶解,提升了酶解效果,提高了产品纯度,节省了能耗。本发明采用次氯酸盐和过氧化氢复合脱色,H2O2具有氧化性,而NaClO具有还原性,当两种试剂混合时,立即发生氧化还原反应,生成大量的单线态氧,物料在单线态氧的强氧化作用下,迅速褪色,效果明显优于以往的脱色方法,制品色泽呈淡淡的乳黄色,同时,此方法较以往的研究方法见效快,有利于缩短生产周期。麦麸在处理后,无论是从口感还是气味上都有所改观,而且更具有食用性,这是由于制备过程中对麦麸进行蒸煮去除了麸皮本身含有的植酸,同时得到了软化的效果,特别是酶处理后,使产品得到了进一步纯化。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种小麦麸皮膳食纤维的加工方法,其特征在于由下列步骤完成:
1)、将小麦麸皮清洗、除杂,用粗筛和细筛除去混入麦麸中的杂质和淀粉,再用清水洗去细小杂质,将麸皮与水按1:8的比例加入到反应容器内,加热至50℃处理30分钟,然后加热煮沸15分钟;
2)、将步骤1所得物添加麸皮质量分数0.55%的α-淀粉酶,于90℃恒温酶解45分钟,冷却至45℃,添加麸皮质量分数0.1%的脂肪酶,于42℃恒温酶解50分钟,冷却至35℃,添加麸皮质量分数0.2%的中性蛋白酶,于33℃恒温酶解45分钟,将物料加热至沸腾,持续灭酶20分钟;
3)、将步骤2所得麸皮用冷水洗涤至水无混浊,再加入体积分数为15%由H2O2与NaClO以1:2比例混合的脱色液,震荡处理1小时,再用冷水洗涤至水无混浊;
4)、将物料经3000r/min离心脱水4分钟,于80℃干燥至含水分含量至5%,分装干燥保存。
Claims (5)
1.一种小麦麸皮膳食纤维的加工方法,其特征在于由下列步骤完成:
1)、将小麦麸皮清洗、除杂,用粗筛和细筛除去混入麦麸中的杂质和淀粉,再用清水洗去细小杂质,将麸皮与水按1:8-9 的比例加入到反应容器内,加热至50-55℃处理30-35分钟,然后加热煮沸10-15分钟;
2)、将步骤1所得物添加麸皮质量分数0.5-0.55%的α-淀粉酶,恒温酶解,冷却至40-45℃,添加麸皮质量分数0.1-0.12%的脂肪酶,恒温酶解,冷却至33-35℃,添加麸皮质量分数0.2-0.23%的中性蛋白酶,恒温酶解,将物料加热至沸腾,持续灭酶20-25分钟;
3)、将步骤2所得麸皮用冷水洗涤至水无混浊,再加入体积分数为10-15%由H2O2与NaClO混合的脱色液,震荡处理1-1.5小时,再用冷水洗涤至水无混浊;
4)、将物料经2000-3000r/min离心脱水4-5分钟,于80-90℃干燥至含水分含量至5-8%,分装干燥保存。
2.根据权利要求1所述的一种小麦麸皮膳食纤维的加工方法,其特征在于步骤2)α-淀粉酶酶解过程为:于90-95℃恒温酶解45-50分钟。
3.根据权利要求1所述的一种小麦麸皮膳食纤维的加工方法,其特征在于步骤2)脂肪酶的酶解过程为:于40-42℃恒温酶解45-50分钟。
4.根据权利要求1所述的一种小麦麸皮膳食纤维的加工方法,其特征在于步骤2)中性蛋白酶的酶解过程为:于33-35℃恒温酶解45-50分钟。
5.根据权利要求1所述的一种小麦麸皮膳食纤维的加工方法,其特征在于步骤3)脱色液是由H2O2与NaClO以1:2-3比例混合而成。
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Cited By (6)
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CN109315789A (zh) * | 2018-10-25 | 2019-02-12 | 内蒙古春之潮食品有限责任公司 | 柔化微孔小麦麸膳食纤维及其制备方法 |
CN111329074A (zh) * | 2019-11-11 | 2020-06-26 | 唐山中宏康远科技有限公司 | 一种提升可溶性膳食纤维比例的小麦麦麸加工工艺 |
WO2020259098A1 (zh) * | 2019-06-26 | 2020-12-30 | 浙江大学 | 一种果蔬残渣中可溶性与不溶性膳食纤维的绿色制备方法 |
CN113841830A (zh) * | 2021-09-22 | 2021-12-28 | 运城学院 | 一种具有益生活性的黑小麦麸皮及其加工工艺 |
CN115466335A (zh) * | 2022-08-19 | 2022-12-13 | 山东鲁研农业良种有限公司 | 一种利用小麦麸皮提取多糖的工艺 |
CN115644459A (zh) * | 2022-09-29 | 2023-01-31 | 河北金益合生物技术有限公司 | 一种小麦纤维素丸及其制备方法和用途 |
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2017
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Cited By (7)
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CN109315789A (zh) * | 2018-10-25 | 2019-02-12 | 内蒙古春之潮食品有限责任公司 | 柔化微孔小麦麸膳食纤维及其制备方法 |
WO2020259098A1 (zh) * | 2019-06-26 | 2020-12-30 | 浙江大学 | 一种果蔬残渣中可溶性与不溶性膳食纤维的绿色制备方法 |
CN111329074A (zh) * | 2019-11-11 | 2020-06-26 | 唐山中宏康远科技有限公司 | 一种提升可溶性膳食纤维比例的小麦麦麸加工工艺 |
CN113841830A (zh) * | 2021-09-22 | 2021-12-28 | 运城学院 | 一种具有益生活性的黑小麦麸皮及其加工工艺 |
CN113841830B (zh) * | 2021-09-22 | 2023-11-24 | 运城学院 | 一种具有益生活性的黑小麦麸皮及其加工工艺 |
CN115466335A (zh) * | 2022-08-19 | 2022-12-13 | 山东鲁研农业良种有限公司 | 一种利用小麦麸皮提取多糖的工艺 |
CN115644459A (zh) * | 2022-09-29 | 2023-01-31 | 河北金益合生物技术有限公司 | 一种小麦纤维素丸及其制备方法和用途 |
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