CN105558781A - Processing technology of wheat bran - Google Patents
Processing technology of wheat bran Download PDFInfo
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- CN105558781A CN105558781A CN201610024540.2A CN201610024540A CN105558781A CN 105558781 A CN105558781 A CN 105558781A CN 201610024540 A CN201610024540 A CN 201610024540A CN 105558781 A CN105558781 A CN 105558781A
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- wheat bran
- processing technology
- rinsing
- enzymolysis
- drying
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- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 80
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 26
- 230000004048 modification Effects 0.000 claims abstract description 16
- 238000012986 modification Methods 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000012216 screening Methods 0.000 claims abstract description 13
- 238000001125 extrusion Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 11
- 108010019077 beta-Amylase Proteins 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001976 enzyme digestion Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 101150039403 ams gene Proteins 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 6
- 235000002949 phytic acid Nutrition 0.000 abstract description 6
- 229940068041 phytic acid Drugs 0.000 abstract description 6
- 239000000467 phytic acid Substances 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012802 brown bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
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
Abstract
The invention provides a processing technology of wheat bran and relates to the field of grain subsidiary food processing. The processing technology includes the following steps that raw materials are preprocessed; cooking is performed; enzymolysis is performed; rinsing, dehydrating and drying are performed; extruding modification is performed; drying and smashing are performed; screening and packaging are performed. The processing technology has the advantages that phytic acid in wheat bran is further removed, the purity of dietary fibers is effectively improved, and the taste of wheat bran is improved.
Description
Technical field
The present invention relates to grain non-staple food manufacture field, be specifically related to a kind of processing technology of wheat bran.
Background technology
Wheat bran is the byproduct obtained after wheat is processed to flour.In the past, wheat bran is mainly used as feed, and economic worth is not high.But as Chinese medicine simply, wheat bran has very high value medical health care is worth exploitation, and it contains a large amount of needed by human nutritional labelings, and dietary fiber contained in wheat bran has moistening lung, skin care, cancer-resisting, strengthening the spleen and stomach, crow sends out solid effect sent out.Edible wheat bran fiber has multiple dietary function in addition, and wheat bran fibre easily ferments, and is conducive to gut flora and maintains, reduce constipation.The dietary fiber of wheat bran, as a kind of natural food stabilizer and thickener, is mixed and make high microsteping brown bread in high muscle light flour, can improve dispersiveness and the stability of batching, increases the retentiveness of product, makes cake more loose soft.
Dietary fiber be a kind of can not by the carbohydrate of human consumption, be two fundamental types whether to be dissolved in moisture: water-soluble cellulose and non-soluble fiber.Cellulose, part hemicellulose and lignin are 3 kinds of common non-soluble fibers, and prevention colorectal cancer comparatively has effect; And pectin and natural gum etc. belong to water-soluble fibre, more effective for reduction cholesterol.
When wheat bran directly eats, taste is not good, through various processing process, need remove the bad smell in wheat bran; Also containing partial starch and protein in wheat bran, in order to improve the effect of wheat-bran dietary fiber, the starch in wheat bran and protein to be removed as far as possible, improving the purity of wheat-bran dietary fiber; In addition, the absorption of mineral element can be had a strong impact in wheat bran in vivo containing more phytic acid, phytic acid.
Summary of the invention
The technical problem to be solved in the present invention is to provide one effectively can improve dietary fiber purity in wheat bran, improvement wheat bran taste, and can remove the processing technology of the wheat bran of phytic acid further.
For realizing above object, the present invention is achieved by the following technical programs:
A processing technology for wheat bran, comprises the steps:
Boiling: clean complete wheat bran with 80-120 bucket/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 30-45min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, is put into enzyme digestion reaction still, added neutral proteinase, and AMS and beta amylase, stir, places 30min,
Rinsing: the frequency that the ripe wheat bran after enzymolysis struggles against with 180-250/criticizes is put into circulating water wash bed, and machinery stirs evenly, removing filtrate, rinsing 2-4 time;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 20-40min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 1-5s takes out;
Extrusion modification: use twin (double) screw extruder, be 120-140 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 210-240r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 2-3 time;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
Further, the processing technology of described wheat bran, carries out pre-treatment step before boiling, wheat bran is put into circulating water wash bed with the frequency of 450-550Kg/h, rinsing 3-5 time.
Further, the processing technology of described wheat bran, the neutral proteinase added in enzymolysis, the ratio of AMS and beta amylase is 1:1-2:1-1.5.
Further, the processing technology of described wheat bran, in enzymolysis, the addition sequence of enzyme is, first adds neutral proteinase, then adds the mixture of AMS and beta amylase.
Further, as a kind of preferred version, the processing technology of described wheat bran, in extrusion modification step, temperature is 140 DEG C, and rotating speed is 230r/min.
In the processing technology of described wheat bran, with the process of neutral proteinase alternate base, effectively can remove phytic acid; Carry out alternative single AMS process wheat bran with the AMS of mixing and beta amylase, the percent hydrolysis of starch can be improved further, thus improve the purity of dietary fiber; In the wheat bran boiled, add complex enzyme in addition, with multienzyme step fermentation method fermenting wheat bran in bioengineering, can well reach the effect removing peculiar smell, further improve the edible taste of wheat bran; In addition, the twin-screw extrusion cooking technology adopted in extrusion modification step, integrate the multiple unit operations such as conveying, mixing, shearing, heating pressurization, can realize polymer in very short time directly or indirectly transforms, and improves production efficiency.
The invention has the beneficial effects as follows the phytic acid eliminated further in wheat bran, effectively raise the purity of dietary fiber, and improve wheat bran taste.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with embodiments of the invention, the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
A processing technology for wheat bran, comprises the steps:
Pretreatment of raw material: wheat bran is put into circulating water wash bed with the frequency of 450Kg/h, rinsing 3 times;
Boiling: clean complete wheat bran with 80 buckets/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 30min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, puts into enzyme digestion reaction still, successively adds neutral proteinase with the ratio of 1:1:1, and AMS and beta amylase, stir, places 30min;
Rinsing: the ripe wheat bran after enzymolysis is put into circulating water wash bed with the frequency that 180 struggle against/criticize, and machinery stirs evenly, removing filtrate, rinsing 2 times;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 20min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 5s takes out;
Extrusion modification: use twin (double) screw extruder, be 120 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 210r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 2 times;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
Embodiment 2:
A processing technology for wheat bran, comprises the steps:
Pretreatment of raw material: wheat bran is put into circulating water wash bed with the frequency of 500Kg/h, rinsing 4 times;
Boiling: clean complete wheat bran with 100 buckets/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 35min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, puts into enzyme digestion reaction still, successively adds neutral proteinase with the ratio of 1:1.4:1.2, and AMS and beta amylase, stir, places 30min;
Rinsing: the ripe wheat bran after enzymolysis is put into circulating water wash bed with the frequency that 200 struggle against/criticize, and machinery stirs evenly, removing filtrate, rinsing 3 times;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 30min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 4s takes out;
Extrusion modification: use twin (double) screw extruder, be 130 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 220r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 3 times;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
Embodiment 3:
A processing technology for wheat bran, comprises the steps:
Pretreatment of raw material: wheat bran is put into circulating water wash bed with the frequency of 520Kg/h, rinsing 5 times;
Boiling: clean complete wheat bran with 120 buckets/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 40min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, puts into enzyme digestion reaction still, successively adds neutral proteinase with the ratio of 1:1.6:1.4, and AMS and beta amylase, stir, places 30min;
Rinsing: the ripe wheat bran after enzymolysis is put into circulating water wash bed with the frequency that 220 struggle against/criticize, and machinery stirs evenly, removing filtrate, rinsing 4 times;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 40min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 3s takes out;
Extrusion modification: use twin (double) screw extruder, be 140 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 230r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 2 times;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
Embodiment 4:
A processing technology for wheat bran, comprises the steps:
Pretreatment of raw material: wheat bran is put into circulating water wash bed with the frequency of 550Kg/h, rinsing 5 times;
Boiling: clean complete wheat bran with 120 buckets/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 45min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, puts into enzyme digestion reaction still, successively adds neutral proteinase with the ratio of 1:2:1.5, and AMS and beta amylase, stir, places 30min;
Rinsing: the ripe wheat bran after enzymolysis is put into circulating water wash bed with the frequency that 250 struggle against/criticize, and machinery stirs evenly, removing filtrate, rinsing 4 times;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 40min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 1s takes out;
Extrusion modification: use twin (double) screw extruder, be 140 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 240r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 3 times;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
Above embodiment only in order to technical scheme of the present invention to be described, is not intended to limit; Although with reference to previous embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (5)
1. a processing technology for wheat bran, is characterized in that, comprises the steps:
Boiling: clean complete wheat bran with 80-120 bucket/time frequency to be dropped into after hopper by shake table and put into precooker by bucket elevator, heating 30-45min boils;
Enzymolysis: the wheat bran boiled, through naturally cooling to less than 50 DEG C, is put into enzyme digestion reaction still, added neutral proteinase, and AMS and beta amylase, stir, places 30min,
Rinsing: the frequency that the ripe wheat bran after enzymolysis struggles against with 180-250/criticizes is put into circulating water wash bed, and machinery stirs evenly, removing filtrate, rinsing 2-4 time;
Dewatered drying: will put into horizontal type scraper centrifuger, centrifugal 20-40min after rinsing, be transferred in drying machine by ribbon conveyer, adopts pneumatic conveying drying method, and 1-5s takes out;
Extrusion modification: use twin (double) screw extruder, be 120-140 DEG C in temperature, rotating speed is carry out extrusion to wheat bran under the condition of 210-240r/min;
Drying and crushing: pulverize the wheat bran in extrusion modification step with micronizer, pulverising step repeats 2-3 time;
Screening packaging: thickness screening is carried out to the powder after pulverizing with test sieve, the packaging scale packing pack warehouse-in of rear 25Kg.
2. the processing technology of wheat bran as claimed in claim 1, is characterized in that, before boiling, carry out pre-treatment step, wheat bran is put into circulating water wash bed with the frequency of 450-550Kg/h, rinsing 3-5 time.
3. the processing technology of wheat bran as claimed in claim 1, it is characterized in that, the neutral proteinase added in enzymolysis, the ratio of AMS and beta amylase is 1:1-2:1-1.5.
4. the processing technology of wheat bran as claimed in claim 1, it is characterized in that, in enzymolysis, the addition sequence of enzyme is, first adds neutral proteinase, then adds the mixture of AMS and beta amylase.
5. the processing technology of wheat bran as claimed in claim 1, it is characterized in that, in extrusion modification step, temperature is 140 DEG C, and rotating speed is 230r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610024540.2A CN105558781A (en) | 2016-01-13 | 2016-01-13 | Processing technology of wheat bran |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610024540.2A CN105558781A (en) | 2016-01-13 | 2016-01-13 | Processing technology of wheat bran |
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| CN105558781A true CN105558781A (en) | 2016-05-11 |
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| CN201610024540.2A Pending CN105558781A (en) | 2016-01-13 | 2016-01-13 | Processing technology of wheat bran |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028006A (en) * | 2017-06-09 | 2017-08-11 | 寻甸洁润养殖有限公司 | One boar food and preparation method thereof |
| CN107125555A (en) * | 2017-04-05 | 2017-09-05 | 河南工业大学 | The wholemeal production technology of middle extraction process offals |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN107691763A (en) * | 2017-09-19 | 2018-02-16 | 中国科学院青岛生物能源与过程研究所 | A kind of method of comprehensive utilization of wheat bran |
| CN111887429A (en) * | 2020-07-15 | 2020-11-06 | 四川膳本善杜仲生物科技有限公司 | Method for improving quality of low-GI eucommia male flower meal replacement powder |
| CN114145464A (en) * | 2021-12-13 | 2022-03-08 | 国家粮食和物资储备局科学研究院 | Preparation method of wheat bran dietary fiber |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125555A (en) * | 2017-04-05 | 2017-09-05 | 河南工业大学 | The wholemeal production technology of middle extraction process offals |
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| CN111887429A (en) * | 2020-07-15 | 2020-11-06 | 四川膳本善杜仲生物科技有限公司 | Method for improving quality of low-GI eucommia male flower meal replacement powder |
| CN114145464A (en) * | 2021-12-13 | 2022-03-08 | 国家粮食和物资储备局科学研究院 | Preparation method of wheat bran dietary fiber |
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