CN109315789A - Softening micropore wheat bran dietary fiber and preparation method thereof - Google Patents
Softening micropore wheat bran dietary fiber and preparation method thereof Download PDFInfo
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- CN109315789A CN109315789A CN201811250803.7A CN201811250803A CN109315789A CN 109315789 A CN109315789 A CN 109315789A CN 201811250803 A CN201811250803 A CN 201811250803A CN 109315789 A CN109315789 A CN 109315789A
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- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 67
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 25
- 239000007921 spray Substances 0.000 claims abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 14
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 8
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 239000000243 solution Substances 0.000 description 14
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019751 broiler diet Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000003750 lower gastrointestinal tract Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of softening micropore wheat bran dietary fiber and preparation method thereof, preparation method is comprising steps of composite ferment and wheat bran are uniformly mixed, material after being mixed；Material after mixing is fermented, the wheat bran after obtaining fermentation enzymatic hydrolysis；Wheat bran and sodium bicarbonate after fermentation is digested are uniformly mixed, and are then carried out squeezing quick-fried spray processing using screw extruder, are expanded wheat bran curing and form the penetrability micropore of 50-300 μm of a large amount of internal diameters, obtain squeezing the material after quick-fried spray；Aqueous hydrogen peroxide solution is sequentially added in squeezing the material after quick-fried spray and aqueous sodium hypochlorite solution decolourizes, and is washed, is drying to obtain later.Softening micropore wheat bran dietary fiber flexibility provided by the invention is good, the presence of a large amount of micropores is small to texture negative effect after being added to it in food, and can lock moisture, so that product quality be inhibited to harden, delaying aging retrogradation, while color is whiter bright, more attractive with respect to common product.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of softening micropore wheat bran dietary fiber and its preparation
Method.
Background technique
Dietary fiber is that healthy diet is indispensable, and fiber plays important angle on keeping digestive system health
Color, while absorbing enough fibers and can also prevent cardiovascular disease, cancer, diabetes and Other diseases.
Wheat bran is the main processed side product of flour mill, from a wealth of sources, in terms of prevent constipation and hindgut malignant tumour
Definite effect.But there are still many problems for the exploitation of Related product.
In order to improve the texture of mouthfeel and dietary fiber food, wheat bran dietary fiber is usually subjected to pulverization process.Powder
Broken wheat-bran dietary fiber is small on the influence of the texture of dough, but its effect relative reduction, and does not recognize for consumer；In addition, piece
Although shape wheat-bran dietary fiber effect is preferable, also it is easy to recognize in food, after being added in flour-made food, gluten is formed
There is biggish obstruction, broiler diets are often below 4%.Therefore, a kind of good wheat bran of comprehensive performance is urgently invented in market
Diet fiber product.
Summary of the invention
For the defects in the prior art, it is an object of that present invention to provide a kind of softening micropore wheat bran dietary fiber and its
Preparation method, with by fermentation softening and microporous processing, the softening micropore wheat bran dietary fiber flexibility being prepared is good,
The presence of a large amount of micropores is small to texture negative effect after being added to it in food, and can lock moisture, to inhibit to produce
It hardens to quality, delaying aging retrogradation；Color is whiter bright, more attractive with respect to common product simultaneously.
To achieve the above object, technical solution provided by the invention are as follows:
The present invention provides a kind of preparation methods of softening micropore wheat bran dietary fiber, comprising steps of S1: by compound hair
Ferment agent and wheat bran are uniformly mixed, material after being mixed；Material after mixing is fermented, the wheat after obtaining fermentation enzymatic hydrolysis
Bran；S2: wheat bran and sodium bicarbonate after fermentation is digested are uniformly mixed, and then squeeze at quick-fried spray using screw extruder
Reason expands wheat bran curing and forms the penetrability micropore of 50-300 μm of a large amount of internal diameters, obtains squeezing the material after quick-fried spray；
S3: aqueous hydrogen peroxide solution is sequentially added in squeezing the material after quick-fried spray and aqueous sodium hypochlorite solution decolourizes, Zhi Houxi
It washs, dry, obtain softening micropore wheat bran dietary fiber.Explanation, the diameter for the materials of wheat bran that the present invention uses need to be used
For 1.5-2.5mm.
Preferably, in S1, composite ferment includes S. cervisiae and lactobacillus lactis；In composite ferment, ferment of making wine
The viable count of female bacterium is not less than 1 × 108The viable count of CFU/g, lactobacillus lactis are not less than 1 × 107CFU/g；Wheat bran and compound
The mass ratio of leavening is 100:(0.05-0.2)；Composite ferment is first activated using warm water before mixing and is diluted to step by step
200-1000 times.
Preferably, in S1, the water content of material is 28%-45% after mixing.
Preferably, in S1, ferment for middle low temperature static micro-aerobe fermentation, the equipment used of fermenting for trough type fermentation reactor,
The temperature of fermentation enzymatic hydrolysis is 28-42 DEG C, the time 24-72h of fermentation.It need to use explanation, material is stacked naturally when fermentation,
Surface coating, without compacting.
Preferably, in S2, the mass ratio of wheat bran and sodium bicarbonate is 100:(2-5).
Preferably, in S2, it is 20-30r/min that the parameter for squeezing quick-fried spray processing, which includes: rate of feeding, and screw speed is
120-180r/min, rubbing up area's temperature is 80-120 DEG C.
Preferably, in S3, the mass ratio of wheat bran and aqueous hydrogen peroxide solution, aqueous sodium hypochlorite solution is 100:(50-
100): (50-100).
Preferably, in S3, the mass fraction of aqueous hydrogen peroxide solution is 10%, and the mass fraction of aqueous sodium hypochlorite solution is
20%.
Preferably, in S3, the time of decoloration is 10-30min, and the fiber fineness of softening micropore wheat bran dietary fiber is with dry
Base meter is not less than 85%.
The present invention also protects the softening micropore wheat bran dietary fiber being prepared according to the above method.
Technical solution provided by the invention, have it is following the utility model has the advantages that
(1) composite bacteria fermentation that the present invention uses can consume or digest a small amount of albumen remaining in wheat bran, fat, shallow lake
The impurity such as powder and non-starch polysaccharide, and the toughness of the insoluble dietary fiber of wheat bran water is reduced, keep product more soft, is conducive to add
It is added in food；
(2) the quick-fried spray of extruding that the present invention uses handles so that there are a large amount of micropores on dietary fiber surface, in addition flour-made food
In after, mucedin may pass through micropore, forms network, effectively reduces full diet fiber product to the negative shadow of Food Texture
It rings；Meanwhile the insoluble dietary fiber of wheat bran water of microporous is conducive to lock moisture, inhibits the hardening of product quality, delaying aging
Retrogradation；
(3) the preparation method decolorizing effect that the present invention uses is good, and product color is whiter bright with respect to common product, and product is more beautiful
It sees.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described.Implement below
Example is only used for clearly illustrating technical solution of the present invention, therefore is intended only as example, and cannot be used as a limitation and limit this hair
Bright protection scope.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from conventional market unless otherwise specified.Quantitative test in following embodiment, is respectively provided with three
Secondary to repeat to test, data are the average value or mean+SD of three repeated experiments.
The present invention provides a kind of preparation method of softening micropore wheat bran dietary fiber, comprising steps of
Then and wheat S1 (fermentation enzymatic hydrolysis): composite ferment is activated with warm water and is diluted to 200-1000 times step by step,
Bran is sufficiently mixed uniformly, is evenly distributed on microorganism and enzyme in wheat bran, obtains object after the mixing that water content is 28%-45%
Material；Material after mixing is placed in trough type fermentation reactor, (surface coating, without compacting) is stacked naturally, in 28-42 DEG C of condition
Lower fermentation 24-72h；Wherein, composite ferment includes S. cervisiae and lactobacillus lactis；The viable count of S. cervisiae is not low
In 1 × 108The viable count of CFU/g, lactobacillus lactis are not less than 1 × 107CFU/g；Wheat bran and composite ferment (before activation)
Mass ratio is 100:(0.05-0.2)；
S2 (microporous processing): wheat bran and sodium bicarbonate after fermentation is digested are uniformly mixed, and then use screw extruding
Machine carries out squeezing quick-fried spray processing, and rate of feeding 20-30r/min, screw speed 120-180r/min, rubbing up area's temperature is
It 80-120 DEG C, expands wheat bran curing and forms the penetrability micropore of 50-300 μm of a large amount of internal diameters, obtain after squeezing quick-fried spray
Material；Wherein, the mass ratio of wheat bran and sodium bicarbonate is 100:(2-5)；
S3 (decolorization): the hydrogen peroxide that mass fraction is 10% is sequentially added in squeezing the material after quick-fried spray
(H2O2) sodium hypochlorite (NaClO) aqueous solution that aqueous solution and mass fraction are 20%, decolourize 10-30min under room temperature, later
Washing, drying obtain softening micropore wheat bran dietary fiber that fiber fineness (in terms of butt) is not less than 85%；Wherein, wheat
The mass ratio of bran and aqueous hydrogen peroxide solution, aqueous sodium hypochlorite solution is 100:(50-100): (50-100).
Softening micropore wheat bran dietary fiber provided by the invention and preparation method thereof is made combined with specific embodiments below
It further illustrates.
Embodiment
The present embodiment provides a kind of preparation methods of softening micropore wheat bran dietary fiber, comprising steps of
S1 (fermentation enzymatic hydrolysis): by 1kg composite ferment, (viable count of S. cervisiae is not less than 1 × 108CFU/g, lactic acid
The viable count of lactobacillus is not less than 1 × 107CFU/g it) is diluted to 50kg with 30 DEG C of warm water, placement is diluted to again after sixty minutes
450kg obtains dilution bacterium solution；
Dilution bacterium solution and 1000kg wheat bran are sufficiently mixed uniformly, are evenly distributed on microorganism and enzyme in wheat bran,
Water content is obtained as material after 35% mixing；
Material after mixing is placed in trough type fermentation reactor, (surface coating, without compacting) is stacked naturally, in 28-42
Ferment 60h under the conditions of DEG C, the wheat bran after obtaining fermentation enzymatic hydrolysis；
S2 (microporous processing): wheat bran and 30kg sodium bicarbonate after fermentation is digested are uniformly mixed, and then use screw rod
Extruder carries out squeezing quick-fried spray processing, and rate of feeding 25r/min, screw speed 140r/min, rubbing up area's temperature is 100
DEG C, it expands wheat bran curing and forms the penetrability micropore of 50-300 μm of a large amount of internal diameters, obtain squeezing the material after quick-fried spray；
S3 (decolorization): the peroxidating that 600kg mass fraction is 10% is sequentially added in squeezing the material after quick-fried spray
Hydrogen water (H2O2) sodium hypochlorite (NaClO) aqueous solution that solution and 600kg mass fraction are 20%, decolourize 20min under room temperature,
It washs later, is dry, obtaining the softening micropore wheat bran dietary fiber that fiber fineness (in terms of butt) is not less than 85%.
The softening micropore wheat bran dietary fiber and ordinary commercial products that the embodiment of the present invention is prepared are applied to steamed bun
In head powder, Contrast on effect is then carried out, as a result as shown in table 1 below.
1 Contrast on effect result table of table
Softening micropore wheat bran dietary fiber provided by the invention is suitable for that Flour product progress dietary fiber reinforcing is added, and fits
Suitable additive amount is high compared with ordinary commercial products by 50% or more, up to 6-10%.Compared with common wheat bran dietary fiber, product is not only
In the form of sheets, it is easy on the one hand to be conducive to gluten network simultaneously because handling through everfermentation softening and microporous for consumer's identification
Formation, inhibiting effect also on the other hand is formed to the aging of product.Meanwhile product color is whiter bright with respect to common product, produces
Product are more attractive.
It should be noted that unless otherwise indicated, technical term or scientific term used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.Unless specifically stated otherwise, it otherwise illustrates in these embodiments
Component and opposite step, numerical expression and the numerical value of step are not limit the scope of the invention.It is illustrated and described herein
In all examples, unless otherwise prescribed, any occurrence should be construed as merely illustratively, not as limitation, because
This, other examples of exemplary embodiment can have different values.
In the description of the present invention, it is to be understood that, term " first ", " second " are used for description purposes only, and cannot
It is interpreted as indication or suggestion relative importance or implicitly indicates the quantity of indicated technical characteristic.Define as a result, " the
One ", the feature of " second " can explicitly or implicitly include one or more of the features.In the description of the present invention,
The meaning of " plurality " is two or more, unless otherwise specifically defined.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme should all cover in protection scope of the present invention.
Claims (10)
1. a kind of preparation method of softening micropore wheat bran dietary fiber, which is characterized in that comprising steps of
S1: composite ferment and wheat bran are uniformly mixed, material after being mixed；Material after the mixing is fermented,
Wheat bran after obtaining fermentation enzymatic hydrolysis；
S2: wheat bran and sodium bicarbonate after the fermentation is digested are uniformly mixed, and then squeeze using screw extruder quick-fried
Spray processing expands wheat bran curing and forms 50-300 μm of internal diameter of penetrability micropore, obtains squeezing the material after quick-fried spray；
S3: aqueous hydrogen peroxide solution is sequentially added in the material after the quick-fried spray of extruding and aqueous sodium hypochlorite solution is taken off
Color washs later, is dry, obtaining the softening micropore wheat bran dietary fiber.
2. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S1, the composite ferment includes S. cervisiae and lactobacillus lactis；In the composite ferment, the wine brewing ferment
The viable count of female bacterium is not less than 1 × 108The viable count of CFU/g, the lactobacillus lactis are not less than 1 × 107CFU/g；
The mass ratio of the wheat bran and the composite ferment is 100:(0.05-0.2)；
The composite ferment is first activated using warm water before mixing and is diluted to 200-1000 times step by step.
3. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S1, the water content of material is 28%-45% after the mixing.
4. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S1, the fermentation is middle low temperature static micro-aerobe fermentation, and the equipment used of fermenting is trough type fermentation reactor, fermentation
The temperature of enzymatic hydrolysis is 28-42 DEG C, the time 24-72h of the fermentation.
5. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S2, the mass ratio of the wheat bran and the sodium bicarbonate is 100:(2-5).
6. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S2, it is 20-30r/min, screw speed 120-180r/ that the parameter for squeezing quick-fried spray processing, which includes: rate of feeding,
Min, rubbing up area's temperature is 80-120 DEG C.
7. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S3, the mass ratio of the wheat bran and the aqueous hydrogen peroxide solution, the aqueous sodium hypochlorite solution is 100:(50-
100): (50-100).
8. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S3, the mass fraction of the aqueous hydrogen peroxide solution is 10%, and the mass fraction of the aqueous sodium hypochlorite solution is
20%.
9. the preparation method of softening micropore wheat bran dietary fiber according to claim 1, it is characterised in that:
In S3, the time of the decoloration is 10-30min, and the fiber fineness of the softening micropore wheat bran dietary fiber is with butt
Meter is not less than 85%.
10. the softening micropore wheat bran dietary fiber that the described in any item methods of claim 1-9 are prepared.
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2018
- 2018-10-25 CN CN201811250803.7A patent/CN109315789A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0349662A (en) * | 1989-07-18 | 1991-03-04 | Nippon Shokuhin Kako Co Ltd | Water-soluble dietary fiber-containing food and drink |
| CN1718107A (en) * | 2005-07-20 | 2006-01-11 | 武汉工业学院 | Multi-enzyme and multi-steps type method for producing diet cellulose flour from wheat bran |
| CN1899096A (en) * | 2006-07-08 | 2007-01-24 | 南昌大学 | Method for producing cereal diet fiber of high soluble diet fiber content |
| CN104705571A (en) * | 2013-12-14 | 2015-06-17 | 青岛碧水蓝天生物技术有限公司 | Method for increasing content of soluble dietary fibers in cereal dietary fibers |
| CN103960593A (en) * | 2014-05-06 | 2014-08-06 | 锦州市三清源食品开发有限公司 | Wheat bran puffed food and manufacturing method thereof |
| CN104431771A (en) * | 2014-11-24 | 2015-03-25 | 天津科技大学 | High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling |
| CN106723088A (en) * | 2016-12-08 | 2017-05-31 | 陕西易阳科技有限公司 | A kind of preparation method of wheat bran soluble dietary fiber |
| CN107361372A (en) * | 2017-07-11 | 2017-11-21 | 安徽牧龙湖食品有限公司 | A kind of processing method of wheat bran dietary fiber |
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