CN106666342A - Wheat bran deep processing method - Google Patents
Wheat bran deep processing method Download PDFInfo
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- CN106666342A CN106666342A CN201510739621.6A CN201510739621A CN106666342A CN 106666342 A CN106666342 A CN 106666342A CN 201510739621 A CN201510739621 A CN 201510739621A CN 106666342 A CN106666342 A CN 106666342A
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- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- 235000018102 proteins Nutrition 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 7
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 7
- 239000004220 glutamic acid Substances 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 7
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 7
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 7
- 239000011975 tartaric acid Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000007664 blowing Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- -1 fatty acid ester Chemical class 0.000 claims description 6
- 238000004093 laser heating Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 235000014633 carbohydrates Nutrition 0.000 claims description 4
- 229940079919 digestives enzyme preparation Drugs 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 8
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- 235000013305 food Nutrition 0.000 description 7
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- 239000002994 raw material Substances 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000035790 physiological processes and functions Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 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
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000002805 Triticum turgidum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 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
- 201000001275 rectum cancer Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002560 therapeutic procedure 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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 discloses a wheat bran deep processing method. The method comprises (1) adding water and industrial hydrochloric acid into wheat bran to adjust pH to 1-2, transferring the mixture into a hydrolysis pot, carrying out steam pressure maintaining at 3 kg/cm<3> for 10 to 20min, carrying out stirring, discharge and filtration, collecting the filtrate, and carrying out concentration and drying to obtain glutamic acid, (2) adding hot water at a temperature of 60 to 70 DEG C into the wheat bran, mixing the mixture and an enzymic preparation, adding a protease for protein enzymolysis into the mixture, carrying out water washing, carrying out centrifugal dewatering, killing the enzyme at a high temperature of 100 DEG C and carrying out drying to obtain dietary fibers, and (3) crushing the wheat bran to obtain particles of less than 30 meshes, adding water into the particles, carrying out uniform mixing so that a wheat bran concentration is in a range of 5-10%, adding tartaric acid and malic acid into the mixture to adjust pH to 3-5, heating the mixture to 85-100 DEG C, carrying out continuous heating for 30-40min, carrying out natural cooling to the room temperature, and adding sorbitan monostearate or monostearate and 15-20% of a sweetener into the cooled materials to obtain a wheat bran beverage. The deep processing method utilizes function characteristics of the wheat bran, realizes secondary processing and improves the added value and the utilization rate of the product.
Description
Technical field
The present invention relates to technical field of agricultural fertilizers, more particularly to a kind of deep working method of wheat bran.
Background technology
Wheat is one of China's Three major grain crops, is also the primary raw material of human diet, and the nutritive peculiarity having is focused primarily upon in the skin portion of wheat, i.e. wheat bran.Therefore, wheat bran is increasingly subject to people's attention as the raw material of healthy food.Containing more dietary fiber, protein etc. in wheat bran, can be used as preparing the raw material of dietary fiber, protein；In addition, containing more aldehydes matter in wheat bran, can be used to prepare polyphenoils etc..
The wheat bran that flour mill processes accounts for 20% or so of wheat seed weight, is mainly made up of the cortex and aleurone of wheat, further, since the restriction of flouring technology, also containing a certain amount of endosperm and embryo in wheat bran.The composition of wheat bran goes out the different of rate and difference due to wheat species, quality, flouring technology condition, flour.The content of proteins,vitamins,minerals etc. is abundant compared with endosperm in wheat bran.In addition, also containing substantial amounts of carbohydrate in wheat bran.
Wheat bran contains important nutrition feature, and 45%～65% or so, mainly cell wall polysaccharides are also called SNSP to total carbohydrates content.Content of the pentosan in wheat bran is 20% or so, is the good source for preparing xylo-oligosaccharide (XOS).It is coupled to each other by covalent bond between pentosan and glucan, cellulose, while there is the side chains such as aralino, asafoetide acyl, complex structure.The complicated structure of Wheat Bran Pentosans makes the structure of its compound sugar for decompositing also complicated various, and then affects the functional characteristic of wheat bran compound sugar.
Wheat bran compound sugar can be widely applied to each production field such as food, medicine as functional oligose.Wheat bran compound sugar can effectively facilitate the propagation of Bifidobacterium, and Bifidobacterium has enhance immunity, reducing blood lipid; anticancer; protection liver, suppresses pathogenic bacteria growing, improves the important physiological function such as lactose intolerance, and this causes wheat bran compound sugar to have higher using value.
Though wheat bran contains more rich proteins,vitamins,and minerals, nutritive value is high, because its sense of food, taste be not good, so cannot eat, can only be used as feed.To improve the consumption of wheat bran, the smell of wheat bran itself can be removed by boiling, acid adding, sugaring, drying, be allowed to produce fragrance, sense of food improves.
The content of the invention
It is an object of the invention to provide a kind of deep working method of wheat bran, the wheat bran with wheat processing accessory substance, using the functional characteristic of wheat bran, carries out secondary operation as primary raw material, improves value-added content of product and utilization rate.
To realize the above-mentioned purpose of the present invention, the present invention provides a kind of deep working method of wheat bran, including.
（1）It is 1-2 that wheat bran is added into water, technical hydrochloric acid, regulation pH value, is then moved in hydrolyzer, steam pressurize 10-20min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid.
（2）Wheat bran is added into 60-70 DEG C of hot water, mixing enzyme preparation, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber.
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 5%-10%；Then tartaric acid and malic acid are added, it is between 3-5, to be warming up to 85-100 DEG C to adjust pH value, and laser heating 30-40min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 15%-20% sweeteners, obtains final product wheat bran beverage.
Wheat bran contains protein 15.8%, fat 21.4%, carbohydrate 41.5%, cellulose 18%.
The mixing enzyme preparation is carbohydrase and AMS.
Beneficial effects of the present invention compared with prior art.
The deep working method of the wheat bran that the present invention is provided, wheat bran wide material sources, it is cheap, therefore, comprehensive exploitation and utilization are carried out to wheat bran, the comprehensive utilization that grain processing co-product can be made is further developed, but also can increase the added value of wheat products, so as to improve the economic benefit and social benefit of enterprise.
Specific embodiment
The present invention is further described with reference to specific embodiment.
Embodiment 1.
The present embodiment provides a kind of deep working method of wheat bran, including.
（1）It is 1 to add water, technical hydrochloric acid, adjust pH value wheat bran, is then moved in hydrolyzer, steam pressurize 15min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid.
（2）Wheat bran is added into 60 DEG C of hot water, mixing enzyme preparations, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber.
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 10%；Then tartaric acid and malic acid are added, it is between 4, to be warming up to 90 DEG C to adjust pH value, and laser heating 30min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 15% sweetener, obtains final product wheat bran beverage.
The wheat bran beverage is rich in compound sugar, and with good Bifidobacterium cultivation effect and low thermal performance and good surface-active, therefore the compound sugar for preparing can be used as Growth Factors of Bifidus Bacteria and be applied in food；Simultaneously as its low thermal performance for having, category indigestibility sugar, therefore can be used as the preferable sugar source of the patients such as diabetes, obesity, high fat of blood.In addition, the surface-active having using compound sugar, can adsorb the noxious material in enteron aisle and improve resistance against diseases.
Edible wheat bran fiber has various food therapy health effects, can make the additive of functional food.The Jing often to eat food of addition wheat bran fibre, can reduce cholesterol, prevent artery sclerosis, and absorption of bile acid reduces the incidence of disease of the carcinoma of the rectum, and can suppress fatty synthesis, there is obvious fat-reducing effect.
Embodiment 2.
The present embodiment provides a kind of deep working method of wheat bran, including.
（1）It is 2 to add water, technical hydrochloric acid, adjust pH value wheat bran, is then moved in hydrolyzer, steam pressurize 10min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid.
（2）Wheat bran is added into 65 DEG C of hot water, mixing enzyme preparations, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber.Dietary fiber has the important physiological function property such as reducing blood lipid, defaecation, fat-reducing, the features such as bran dietary fiber has water suction, oil suction, water conservation and fragrance protectiveness, can be used as food additives.Further, since the important physiological function property that dietary fiber has, can be added in food as functional food ingredient, it is also possible to make capsule, the form of oral liquid directly eats.
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 5%-10%；Then tartaric acid and malic acid are added, it is between 5, to be warming up to 95 DEG C to adjust pH value, and laser heating 35min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 15% sweetener, obtains final product wheat bran beverage.
Embodiment 3.
The present embodiment provides a kind of deep working method of wheat bran, including.
（1）It is 1 to add water, technical hydrochloric acid, adjust pH value wheat bran, is then moved in hydrolyzer, steam pressurize 12min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid.
（2）Wheat bran is added into 70 DEG C of hot water, mixing enzyme preparations, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber.Containing abundant dietary fiber in wheat bran, 40% or so.
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 5%-10%；Then tartaric acid and malic acid are added, it is between 3, to be warming up to 85 DEG C to adjust pH value, and laser heating 40min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 20% sweetener, obtains final product wheat bran beverage.
Claims (4)
1. the deep working method of wheat bran, it is characterised in that include：
（1）It is 1-2 that wheat bran is added into water, technical hydrochloric acid, regulation pH value, is then moved in hydrolyzer, steam pressurize 10-20min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid；
（2）Wheat bran is added into 60-70 DEG C of hot water, mixing enzyme preparation, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber；
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 5%-10%；Then tartaric acid and malic acid are added, it is between 3-5, to be warming up to 85-100 DEG C to adjust pH value, and laser heating 30-40min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 15%-20% sweeteners, obtains final product wheat bran beverage.
2. the deep working method of wheat bran as claimed in claim 1, it is characterised in that include：
（1）It is 1 to add water, technical hydrochloric acid, adjust pH value wheat bran, is then moved in hydrolyzer, steam pressurize 15min, pressure 3kg/cm3, and stir, filtrate is collected concentrate drying by blowing, filtration, obtains glutamic acid；
（2）Wheat bran is added into 60 DEG C of hot water, mixing enzyme preparations, protease is added after mixing, for enzymolysis protein matter, centrifugal dehydration after washing, 100 DEG C of high temperature go out enzyme, are dried, and obtain final product dietary fiber；
（3）Wheat bran is crushed, granularity is less than 30 mesh, adds water and mixes well, and makes wheat bran concentration reach 10%；Then tartaric acid and malic acid are added, it is between 4, to be warming up to 90 DEG C to adjust pH value, and laser heating 30min naturally cools to room temperature, adds sorbitan monostearate or single hard fatty acid ester, adds 15% sweetener, obtains final product wheat bran beverage.
3. the deep working method of wheat bran as claimed in claim 1, it is characterised in that wheat bran contains protein 15.8%, fat 21.4%, carbohydrate 41.5%, cellulose 18%.
4. the deep working method of wheat bran as claimed in claim 1, it is characterised in that the mixing enzyme preparation is carbohydrase and AMS.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510739621.6A CN106666342A (en) | 2015-11-04 | 2015-11-04 | Wheat bran deep processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510739621.6A CN106666342A (en) | 2015-11-04 | 2015-11-04 | Wheat bran deep processing method |
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| CN106666342A true CN106666342A (en) | 2017-05-17 |
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| CN201510739621.6A Pending CN106666342A (en) | 2015-11-04 | 2015-11-04 | Wheat bran deep processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114670A (en) * | 2017-05-25 | 2017-09-01 | 河南工业大学 | A kind of edible wheat bran gas explosion processing method |
| CN107237003A (en) * | 2017-06-07 | 2017-10-10 | 常州诺澜复合材料有限公司 | A kind of preparation method of viscose rayon |
| CN109678983A (en) * | 2019-01-28 | 2019-04-26 | 中南林业科技大学 | A kind of extracting method of wheat bran polysaccharide and its rice noodles and method of production |
-
2015
- 2015-11-04 CN CN201510739621.6A patent/CN106666342A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114670A (en) * | 2017-05-25 | 2017-09-01 | 河南工业大学 | A kind of edible wheat bran gas explosion processing method |
| CN107237003A (en) * | 2017-06-07 | 2017-10-10 | 常州诺澜复合材料有限公司 | A kind of preparation method of viscose rayon |
| CN109678983A (en) * | 2019-01-28 | 2019-04-26 | 中南林业科技大学 | A kind of extracting method of wheat bran polysaccharide and its rice noodles and method of production |
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