CN110786448A - Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof - Google Patents
Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof Download PDFInfo
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- 238000005406 washing Methods 0.000 claims description 66
- 239000002244 precipitate Substances 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
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- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 15
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- 235000012055 fruits and vegetables Nutrition 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
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Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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Abstract
A dough added with high water-holding capacity modified bran dietary fiber and a preparation method thereof comprise the following steps: (1) wheat bran steam explosion, (2) ball milling and crushing, (3) secondary steam explosion, (4) enzymolysis to prepare dietary fiber, (5) preparation of modified bran dietary fiber, and (6) dough preparation. The dough prepared by the invention can be directly used for preparing non-fermented flour products such as noodles, thin pancakes and the like without adding yeast; yeast can also be added, and the yeast is fermented and then used for making products such as steamed bread, steamed stuffed bun, bread and the like; the flour product made by the method is suitable for diabetics to eat.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to dough added with high water-holding capacity modified bran dietary fiber and a preparation method thereof.
Background
Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract, nor produces energy. Therefore, once considered a "nutrient-free" has not been adequately appreciated for long periods of time. However, with the intensive development of nutrition and related sciences, dietary fiber has been increasingly found to have a considerable physiological role. Physiological functions of dietary fibers: the product has effects in stimulating intestinal peristalsis, promoting feces discharge, and preventing constipation, rectal cancer, hemorrhoid and varicosis of lower limbs; can be used for preventing cardiovascular diseases such as atherosclerosis and coronary heart disease; preventing the formation of gallstones; the product has satiety effect, is beneficial to obesity patients, and can be used as weight reducing food; improving sugar tolerance, regulating blood sugar level of diabetes patients, and can be used as special food for diabetes patients; improving intestinal flora, and preventing intestinal cancer and appendicitis. Thus, dietary fiber is recognized by the nutritional community as a seventh group of nutrients, juxtaposed with the traditional six groups of nutrients-protein, fat, carbohydrate, vitamins, minerals, and water.
The water holding capacity refers to the capacity of dietary fiber macromolecules for trapping water in a physical mode and preventing water from seeping, and is an important index of the application performance of the dietary fiber. The high water-holding capacity dietary fiber is used in food, particularly flour products, can reduce the syneresis of the flour products, improve the water holding capacity and the uniformity of physical properties of the flour products, prevent aging and drying crack and prolong the shelf life of the flour products; meanwhile, in the digestion stage of the flour product, the amylase activity in the digestive tract can be obviously reduced, the digestion rate of the flour product in a human body is reduced, and the flour product has the characteristic of slow digestion, so that the rise of the blood glucose index is delayed.
Wheat bran is the outermost epidermis of wheat, and the wheat becomes flour and bran after being processed by a flour mill. The wheat bran contains 30-50% of dietary fiber, and is a dietary fiber source with rich resources and low price. However, bran dietary fiber has limited application in the food field due to its weak water holding capacity.
Disclosure of Invention
The invention aims to provide a dough added with modified bran dietary fiber with high water-holding capacity and a preparation method thereof.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a dough added with high water-holding capacity modified bran dietary fiber comprises the following raw materials: 65-75 parts of medium flour, 5-15 parts of modified bran dietary fiber, 0-10 parts of fruit and vegetable juice, 0-5 parts of butter, 18-28 parts of purified water, 0-2.0 parts of leavening yeast, 0-2.5 parts of xylose and 0.3-0.5 part of salt.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing dough added with high water-holding capacity modified bran dietary fiber comprises the following steps:
step 1: soaking wheat bran in 5-30 deg.C purified water for 30-60min, and performing steam explosion treatment on the soaked wheat bran;
step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 100-150 meshes to obtain wheat bran slurry;
and step 3: placing the wheat bran slurry in steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.5-1.8 MPa; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;
step 4, mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:3-5 to obtain a mixed solution, heating the mixed solution to 58-62 ℃, adjusting the pH value of the mixed solution to 5.0-5.2, adding α -amylase, performing enzymolysis for 2.0-2.5 hours to obtain a first enzymolysis solution, adjusting the pH value of the first enzymolysis solution to 10.8-11.0, adjusting the temperature of the first enzymolysis solution to 43-47 ℃, adding alkaline protease, performing enzymolysis for 1.0-1.5 hours to obtain a second enzymolysis solution, heating the second enzymolysis solution to boiling, keeping the boiling state for enzyme deactivation, performing centrifugation on the second enzymolysis solution after enzyme deactivation, collecting the obtained precipitate, washing the precipitate with ethanol with the volume fraction of 78%, performing centrifugation on a washing solution, washing the precipitate obtained by centrifugation with the ethanol with the volume fraction of 95%, performing centrifugation on the washing solution, collecting the obtained precipitate, drying the obtained precipitate until the water content is less than or equal to 8%, and obtaining dietary fibers;
and 5: mixing bran dietary fiber and 2-propanol at a mass ratio of 1:25-40, stirring at a rotation speed of 30-60r/min for 25-30min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass of 1.4-1.5 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring at the rotating speed of 30-60r/min for 90-100 min; then adding chloroacetic acid aqueous solution with the mass of 1.4-1.5 times of that of the dietary fiber of the bran, adjusting the temperature to 49-51 ℃, and stirring at the rotating speed of 30-60r/min for 2.5-3.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with the volume fraction of 95% which is 3-5 times of the volume of the reaction liquid, standing, precipitating with ethanol for 10-12h, filtering by adopting filter paper with the aperture of 30-50 mu m, and collecting a filter cake; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;
step 6: mixing 65-75 parts by weight of medium gluten flour, 5-15 parts by weight of modified bran dietary fiber, 0-10 parts by weight of fruit and vegetable juice, 0-5 parts by weight of butter, 18-28 parts by weight of purified water, 0-2.0 parts by weight of leavening yeast, 0-2.5 parts by weight of xylose and 0.3-0.5 part by weight of salt, uniformly stirring, kneading until the surface is bright, and repeatedly rolling for 8-10 times to obtain dough with the modified bran dietary fiber with high water holding capacity.
The preferable technical scheme is as follows: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.8-2.0 MPa.
The preferable technical proposal is that the enzyme activity of the α -amylase is 10000-20000U, and the addition amount is 0.25-0.50 percent of the mass of the wheat bran pulp.
The preferable technical scheme is as follows: the enzyme activity of the alkaline protease is 1000000-200000U, and the addition amount of the alkaline protease is 0.15-0.30% of the mass of the wheat bran pulp.
The preferable technical scheme is as follows: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78 percent which is 5 to 10 times of the mass of the filter cake, then the washing mixed solution is centrifugally treated for 5 to 10 minutes at the rotating speed of 1500-; stirring and washing the precipitate after the first washing by using ethanol with 3-5 times of the mass and the volume fraction of 95%, then centrifugally treating the washing mixed solution at the rotating speed of 1500-3000r/min for 5-10min, and collecting the precipitate after the second washing; and drying the precipitate after the second washing by adopting hot air at the temperature of 60-80 ℃ until the water content is lower than 8 percent to obtain the modified bran dietary fiber.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts the methods of steam explosion, grinding and secondary steam explosion to pretreat the wheat bran, which is beneficial to the extraction of the dietary fiber of the bran.
2. The invention obtains the modified bran dietary fiber with high water-holding capacity by modifying the bran dietary fiber in a mode of increasing hydrophilic groups.
3. The high water-holding capacity modified bran dietary fiber is added into the dough to prepare the dough, the obtained dough has uniform and stable water holding capacity and physical property and slow digestion characteristic, and the prepared flour products such as pancake, steamed bread, noodles, steamed stuffed bun and the like are suitable for being eaten by diabetics.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof
A dough added with modified bran dietary fiber with high water-holding capacity and a preparation method thereof are characterized by comprising the following technical steps.
(1) Wheat bran steam explosion
Soaking wheat bran raw material in sufficient food-grade purified water at 20 deg.C for 45 min; and (3) placing the soaked wheat bran into steam explosion equipment, and performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5, a pressure maintaining time of 150s and a steam pressure of 1.9 MPa.
(2) Ball milling and crushing
And (3) placing the wheat bran subjected to steam explosion in food-grade stainless steel ball milling equipment, and fully grinding the wheat bran to the fineness of 130 meshes to obtain wheat bran slurry for later use.
(3) Secondary steam explosion
Placing the wheat bran slurry in steam explosion equipment, and maintaining the pressure for 140s by using 1.6MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting for later use.
(4) Preparation of dietary fiber by enzymolysis
Mixing wheat bran slurry subjected to secondary steam explosion with food-grade purified water according to the mass ratio of 1:4, adjusting the pH of a mixed solution to 5.1, adding α -amylase at the temperature of 60 ℃, performing enzymolysis for 2.3 hours, adjusting the pH of the mixed solution to 10.9, adding alkaline protease at the temperature of 45 ℃, performing enzymolysis for 1.0-1.5 hours, after the enzymolysis is finished, rapidly heating the solution to boiling, keeping the boiling state for 5 minutes, and inactivating the enzyme, wherein the enzyme activity of α -amylase is 16000U, the addition amount of the alkaline protease is 0.35% of the mass of the wheat bran slurry, the enzyme activity of the alkaline protease is 1300000U, and the addition amount of the alkaline protease is 0.28% of the mass of the wheat bran slurry.
Centrifuging the mixed solution after enzyme deactivation for 6min at the rotating speed of 2500r/min, and collecting precipitate; stirring and washing the precipitate by using ethanol with 7 times of mass and volume fraction of 78%, then centrifugally treating the washing mixed solution for 7min at the rotating speed of 2500r/min, and collecting the precipitate after the first washing; stirring and washing the precipitate after the first washing by adopting ethanol with 4 times of mass and 95% volume fraction, then centrifugally treating the washing mixed liquor for 6min at the rotating speed of 2500r/min, and collecting the precipitate after the second washing. Drying the precipitate after the second washing by hot air at 75 ℃ until the water content is equal to 7% to obtain the bran dietary fiber for later use.
(5) Preparation of modified bran dietary fiber
Mixing bran dietary fiber and 2-propanol at a mass ratio of 1:32, and stirring at a rotation speed of 50r/min at normal temperature for 27min to obtain a dietary fiber propanol mixed solution; adding 13% (w/v) NaOH solution 1.4 times the weight of the dietary fiber of bran into the mixed solution, and stirring at normal temperature at a rotation speed of 50r/min for 92 min; then, adding 15 percent (w/v) chloroacetic acid aqueous solution with the mass 1.4 times of that of the used bran dietary fiber into the mixed solution, adjusting the temperature to 50 ℃, and stirring for 3 hours at the rotating speed of 50 r/min; after the reaction is finished, cooling the reaction liquid to normal temperature, adding ethanol with the volume fraction of 95% which is 4 times of the volume of the reaction liquid, standing at normal temperature for alcohol precipitation for 11h, then filtering by adopting filter paper with the aperture of 40 mu m, and collecting filter cakes for later use.
Stirring and washing a filter cake by using ethanol with the mass of 6 times and the volume fraction of 78%, then centrifugally treating a washing mixed solution for 6min at the rotating speed of 2500r/min, and collecting a precipitate after the first washing; stirring and washing the precipitate after the first washing by adopting ethanol with 4 times of mass and 95% volume fraction, then centrifugally treating the washing mixed liquor for 6min at the rotating speed of 2500r/min, and collecting the precipitate after the second washing. And drying the precipitate obtained after the second washing by adopting hot air at 75 ℃ until the water content is 8 percent to obtain the modified bran dietary fiber.
The water holding capacity of the modified bran dietary fiber can reach 12.50g/g-14.30 g/g, which is 30-50% higher than that of common bran dietary fiber.
(6) Dough preparation
The formula of the dough is as follows: 70 parts of medium gluten flour, 10 parts of modified bran dietary fiber, 5 parts of fruit and vegetable juice, 3 parts of butter, 22 parts of food-grade purified water, 1 part of leavening yeast, 1 part of xylose and 0.4 part of salt. Weighing and mixing various raw materials required by the dough according to a formula at normal temperature, fully and uniformly stirring, kneading until the surface is bright, and repeatedly rolling for 8-10 times to obtain the dough added with the high-water-holding-capacity modified bran dietary fiber.
The dough added with the modified bran dietary fiber with high water-holding capacity has uniform and stable water-holding capacity and physical properties and has the characteristic of slow digestion.
The dough added with the high water-holding capacity modified bran dietary fiber can be directly used for making non-fermented flour products such as noodles, thin pancakes and the like without adding yeast; yeast can also be added, and the yeast is fermented and then used for making products such as steamed bread, steamed stuffed bun, bread and the like; the flour product made by the method is suitable for diabetics to eat.
Example 2: dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof
A method for preparing dough added with high water-holding capacity modified bran dietary fiber comprises the following steps:
step 1: soaking wheat bran in purified water of 6 deg.C for 30min, and performing steam explosion treatment on the soaked wheat bran;
step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 100 meshes to obtain wheat bran slurry;
and step 3: placing the wheat bran slurry in steam explosion equipment, and maintaining the pressure for 120s by using 1.5MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;
step 4, mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:3 to obtain a mixed solution, heating the mixed solution to 58 ℃, adjusting the pH value of the mixed solution to 5.0, adding α -amylase, performing enzymolysis for 2.0 hours to obtain a first enzymolysis solution, adjusting the pH value of the first enzymolysis solution to 10.8, adjusting the temperature of the first enzymolysis solution to 43 ℃, adding alkaline protease, performing enzymolysis for 1.0 hour to obtain a second enzymolysis solution, heating the second enzymolysis solution to boiling, keeping the boiling state for enzyme deactivation, performing centrifugation on the second enzymolysis solution after enzyme deactivation, washing the obtained precipitate with ethanol with the volume fraction of 78%, then performing centrifugation on the washing solution, washing the precipitate obtained through centrifugation with the ethanol with the volume fraction of 95%, then performing centrifugation on the washing solution, drying the obtained precipitate until the water content is less than or equal to 8%, and obtaining dietary fibers;
and 5: mixing bran dietary fiber and 2-propanol at a mass ratio of 1:25, and stirring at a rotation speed of 30r/min for 25min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass 1.4 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring for 90min at the rotating speed of 30 r/min; then adding chloroacetic acid aqueous solution with the mass 1.4 times of that of the dietary fiber of the bran, adjusting the temperature to 49 ℃, and stirring at the rotating speed of 30r/min for 2.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with the volume fraction of 95% which is 3 times of the volume of the reaction liquid, standing and precipitating with ethanol for 10 hours, then filtering by adopting filter paper with the aperture of 30 mu m, and collecting a filter cake; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;
step 6: mixing 65 parts by weight of plain flour, 5 parts by weight of modified bran dietary fiber, 2 parts by weight of fruit and vegetable juice, 18 parts by weight of purified water and 1 part by weight of leaven, uniformly stirring, kneading until the surface is bright, and repeatedly rolling for 8-10 times to obtain dough with the added high-water-holding capacity modified bran dietary fiber. The fruit and vegetable juice is spinach juice.
The preferred embodiment is: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5, the pressure maintaining time is 90s, and the steam pressure is 1.8 MPa.
The preferable embodiment is that the enzyme activity of the α -amylase is 10000U, and the addition amount is 0.25 percent of the mass of the wheat bran paste.
The preferred embodiment is: the enzyme activity of the alkaline protease is 1000000U, and the addition amount of the alkaline protease is 0.15 percent of the mass of the wheat bran paste.
The preferred embodiment is: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78% which is 5 times of the mass of the filter cake, then the washing mixed liquor is centrifugally treated for 5min at the rotating speed of 1500r/min, and the precipitate after the first washing is collected; stirring and washing the precipitate after the first washing by adopting ethanol with 3 times of mass and 95% volume fraction, then centrifugally treating the washing mixed solution for 5min at the rotating speed of 1500r/min, and collecting the precipitate after the second washing; and drying the precipitate obtained after the second washing by adopting hot air at 60 ℃ until the water content is equal to 6 percent to obtain the modified bran dietary fiber.
Example 3: dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof
A method for preparing dough added with high water-holding capacity modified bran dietary fiber comprises the following steps:
step 1: soaking wheat bran in 30 deg.C purified water for 60min, and performing steam explosion treatment on the soaked wheat bran;
step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 150 meshes to obtain wheat bran slurry;
and step 3: placing the wheat bran slurry in steam explosion equipment, and maintaining the pressure for 180s by using 1.8MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;
step 4, mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:5 to obtain a mixed solution, heating the mixed solution to 62 ℃, adjusting the pH value of the mixed solution to 5.2, adding α -amylase, performing enzymolysis for 2.5 hours to obtain a first enzymolysis solution, adjusting the pH value of the first enzymolysis solution to 111.0, adjusting the temperature of the first enzymolysis solution to 47 ℃, adding alkaline protease, performing enzymolysis for 5 hours to obtain a second enzymolysis solution, heating the second enzymolysis solution to boiling, keeping the boiling state for enzyme deactivation, performing centrifugation on the second enzymolysis solution after enzyme deactivation, washing the obtained precipitate with ethanol with the volume fraction of 78%, then performing centrifugation on the washing solution, washing the precipitate obtained through centrifugation with ethanol with the volume fraction of 95%, then performing centrifugation on the washing solution, drying the obtained precipitate until the water content is less than or equal to 8% of the wheat bran to obtain dietary fibers;
and 5: mixing bran dietary fiber and 2-propanol according to a mass ratio of 1:40, and stirring at a rotation speed of 60r/min for 30min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass 1.5 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring for 100min at the rotating speed of 60 r/min; then adding chloroacetic acid aqueous solution with the mass 1.5 times of that of the dietary fiber of the bran, adjusting the temperature to 51 ℃, and stirring at the rotating speed of 60r/min for 3.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with volume fraction of 95% which is 5 times of the volume of the reaction liquid, standing and precipitating with ethanol for 12h, then filtering by adopting filter paper with aperture of 50 mu m, and collecting filter cakes; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;
step 6: mixing 75 parts by weight of medium gluten flour, 15 parts by weight of modified bran dietary fiber, 10 parts by weight of fruit and vegetable juice, 5 parts by weight of butter, 28 parts by weight of purified water, 2.0 parts by weight of leaven, 2.5 parts by weight of xylose and 0.5 part by weight of salt, uniformly stirring, kneading until the surface is bright, and repeatedly rolling for 10 times to obtain dough added with high water holding capacity modified bran dietary fiber.
The preferred embodiment is: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 6, the pressure maintaining time is 180s, and the steam pressure is 2.0 MPa.
The preferable embodiment is that the enzyme activity of the α -amylase is 20000U, and the addition amount is 0.50% of the quality of wheat bran pulp.
The preferred embodiment is: the enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.30% of the quality of wheat bran paste.
The preferred embodiment is: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78% which is 10 times of the mass of the filter cake, then the washing mixed liquor is centrifugally treated for 10min at the rotating speed of 3000r/min, and the precipitate after the first washing is collected; stirring and washing the precipitate after the first washing by using ethanol with 5 times of the mass and the volume fraction of 95%, then centrifugally treating the washing mixed solution at the rotating speed of 3000r/min for 5-10min, and collecting the precipitate after the second washing; and drying the precipitate after the second washing by adopting hot air at the temperature of 80 ℃ until the water content is 6.5 percent, thus obtaining the modified bran dietary fiber.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (6)
1. A dough added with high water-holding capacity modified bran dietary fiber is characterized in that: the raw material formula comprises: 65-75 parts of medium flour, 5-15 parts of modified bran dietary fiber, 0-10 parts of fruit and vegetable juice, 0-5 parts of butter, 18-28 parts of purified water, 0-2.0 parts of leavening yeast, 0-2.5 parts of xylose and 0.3-0.5 part of salt.
2. A method for preparing dough added with high water-holding capacity modified bran dietary fiber is characterized in that: comprises the following steps:
step 1: soaking wheat bran in 5-30 deg.C purified water for 30-60min, and performing steam explosion treatment on the soaked wheat bran;
step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 100-150 meshes to obtain wheat bran slurry;
and step 3: placing the wheat bran slurry in steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.5-1.8 MPa; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;
step 4, mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:3-5 to obtain a mixed solution, heating the mixed solution to 58-62 ℃, adjusting the pH value of the mixed solution to 5.0-5.2, adding α -amylase, performing enzymolysis for 2.0-2.5 hours to obtain a first enzymolysis solution, adjusting the pH value of the first enzymolysis solution to 10.8-11.0, adjusting the temperature of the first enzymolysis solution to 43-47 ℃, adding alkaline protease, performing enzymolysis for 1.0-1.5 hours to obtain a second enzymolysis solution, heating the second enzymolysis solution to boiling, keeping the boiling state for enzyme deactivation, performing centrifugation on the second enzymolysis solution after enzyme deactivation, collecting the obtained precipitate, washing the precipitate with ethanol with the volume fraction of 78%, performing centrifugation on a washing solution, washing the precipitate obtained by centrifugation with the ethanol with the volume fraction of 95%, performing centrifugation on the washing solution, collecting the obtained precipitate, drying the obtained precipitate until the water content is less than or equal to 8%, and obtaining dietary fibers;
and 5: mixing bran dietary fiber and 2-propanol at a mass ratio of 1:25-40, stirring at a rotation speed of 30-60r/min for 25-30min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass of 1.4-1.5 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring at the rotating speed of 30-60r/min for 90-100 min; then adding chloroacetic acid aqueous solution with the mass of 1.4-1.5 times of that of the dietary fiber of the bran, adjusting the temperature to 49-51 ℃, and stirring at the rotating speed of 30-60r/min for 2.5-3.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with the volume fraction of 95% which is 3-5 times of the volume of the reaction liquid, standing, precipitating with ethanol for 10-12h, filtering by adopting filter paper with the aperture of 30-50 mu m, and collecting a filter cake; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;
step 6: mixing 65-75 parts by weight of medium gluten flour, 5-15 parts by weight of modified bran dietary fiber, 0-10 parts by weight of fruit and vegetable juice, 0-5 parts by weight of butter, 18-28 parts by weight of purified water, 0-2.0 parts by weight of leavening yeast, 0-2.5 parts by weight of xylose and 0.3-0.5 part by weight of salt, uniformly stirring, kneading until the surface is bright, and repeatedly rolling for 8-10 times to obtain dough with the modified bran dietary fiber with high water holding capacity.
3. The method for making dough added with high water-holding capacity modified bran dietary fiber according to claim 2, characterized in that: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.8-2.0 MPa.
4. The method for preparing a dough added with high water-holding capacity modified bran dietary fiber as claimed in claim 2, wherein the enzyme activity of α -amylase is 10000-20000U, and the addition amount is 0.25-0.50% of the quality of wheat bran slurry.
5. The method for making dough added with high water-holding capacity modified bran dietary fiber according to claim 2, characterized in that: the enzyme activity of the alkaline protease is 1000000-200000U, and the addition amount of the alkaline protease is 0.15-0.30% of the mass of the wheat bran pulp.
6. The method for making dough added with high water-holding capacity modified bran dietary fiber according to claim 2, characterized in that: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78 percent which is 5 to 10 times of the mass of the filter cake, then the washing mixed solution is centrifugally treated for 5 to 10 minutes at the rotating speed of 1500-; stirring and washing the precipitate after the first washing by using ethanol with 3-5 times of the mass and the volume fraction of 95%, then centrifugally treating the washing mixed solution at the rotating speed of 1500-3000r/min for 5-10min, and collecting the precipitate after the second washing; and drying the precipitate after the second washing by adopting hot air at the temperature of 60-80 ℃ until the water content is lower than 8 percent to obtain the modified bran dietary fiber.
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