CN106942582A - A kind of wheat bran fast food powder and preparation method thereof - Google Patents
A kind of wheat bran fast food powder and preparation method thereof Download PDFInfo
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- CN106942582A CN106942582A CN201710157535.3A CN201710157535A CN106942582A CN 106942582 A CN106942582 A CN 106942582A CN 201710157535 A CN201710157535 A CN 201710157535A CN 106942582 A CN106942582 A CN 106942582A
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- wheat bran
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- food powder
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- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 133
- 239000000843 powder Substances 0.000 title claims abstract description 65
- 235000013410 fast food Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000003292 glue Substances 0.000 claims abstract description 26
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 20
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000003595 mist Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000005469 granulation Methods 0.000 claims description 22
- 230000003179 granulation Effects 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- LINOMUASTDIRTM-UHFFFAOYSA-N vomitoxin hydrate Natural products OCC12C(O)C(=O)C(C)=CC1OC1C(O)CC2(C)C11CO1 LINOMUASTDIRTM-UHFFFAOYSA-N 0.000 abstract description 20
- LINOMUASTDIRTM-QGRHZQQGSA-N deoxynivalenol Chemical compound C([C@@]12[C@@]3(C[C@@H](O)[C@H]1O[C@@H]1C=C(C([C@@H](O)[C@@]13CO)=O)C)C)O2 LINOMUASTDIRTM-QGRHZQQGSA-N 0.000 abstract description 19
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 14
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 5
- 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 4
- 238000001816 cooling Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 231100000678 Mycotoxin Toxicity 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 2
- 235000012680 lutein Nutrition 0.000 description 2
- 239000001656 lutein Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000002636 mycotoxin Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 229930002954 deoxynivalenol Natural products 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 125000001813 vomitoxin group Chemical group 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention gives a kind of preparation method of wheat bran fast food powder, comprise the following steps：Wheat bran is added to the water, while adding sodium pyrosulfite, control temperature carries out isothermal holding, and press filtration after processing removes the vomitoxin in wheat bran and carries out color protection to wheat bran；High-temperature process is carried out to the wheat bran after press filtration, while removing the sodium pyrosulfite of residual and producing burnt odor taste；Wheat bran is subjected to micronization processes to granularity≤50 μm；Wheat bran micro mist is granulated using xanthans glue, xanthans can also be such that the wheat bran reconstituted out pastes with certain thick and heavy sense；It is compounded using expanded ground rice, white granulated sugar and essence auxiliary material.Present invention also offers a kind of wheat bran fast food powder obtained using above-mentioned wheat bran fast food powder, preparation method thereof.The wheat bran fast food powder long shelf-life, be easy to reconstitute, mouthfeel it is satiny it is tasty, rich in the dense wheat bran fast food powder of dietary fiber, nutritious, pure taste.
Description
Technical field
The present invention relates to the food that a kind of major ingredient is wheat bran, more particularly to a kind of wheat bran fast food powder.
The invention further relates to a kind of preparation method of wheat bran fast food powder.
Background technology
At present, China's staple food grain wheat, paddy are based on finishing, dietary fiber and mineral matter contained by grain top layer, dimension
The nutrients such as raw element are largely lost in bran chaff.The minerals and vitamins such as contained calcium, magnesium, zinc, potassium, selenium in Intact wheat
Play the role of to promote growth in humans's development, dietary fiber can improve digestive function and reduction cholesterol, blood fat, blood glucose etc. and make
With insoluble fibre can promote intestines peristalsis.If wheat is by finishing, lose substantial amounts of beneficial to human body micro
Element, is a kind of extremely serious wasting phenomenon, and dietary fiber is referred to as " the seventh-largest nutrient " in modern nutriology, is tool
Representational functional food (Lecumberri, 2007).The insoluble dietary fiber of water shows macromolecular substances in human body
A variety of physicochemical properties, such as high retentiveness, dilatancy, the adsorptivity of heavy metal ion, cation exchange effect, noenergy fills out
Use use etc. as.Water-soluble dietary fiber can reduce blood cholesterol level and delay the infiltration rate of glucose in large intestine,
Prevent and treat artery sclerosis and gall stone.
The presence vomitoxin of wheat bran, vomitoxin also known as deoxynivalenol, are a kind of colourless needles
Crystallization, fusing point is 151 DEG C~152 DEG C, and with stronger hot drag, 121 DEG C of hyperbaric heating 25min are only destroyed on a small quantity.Vomiting poison
Element is soluble in solvent such as water, methanol, ethanol, acetonitrile, the acetoneand ethyl acetate of polarity, through to vomitting poison in China's wheat bran
The content of vomitoxin is usually no more than 2000 (μ g/kg) in the measure of element, exceeded wheat bran, exceedes《Food security state
Mycotoxin is limited the quantity in family's standard food》Wheat flour in (GB 2761~2011) food：Vomitoxin limit index is 1000 (μ
G/kg relevant criterion).Further, since wheat bran contains the coloring matters such as carotenoid, lutein and flavones, in processing
During be easy to oxidizing brown stain.
For a long time, because the presence vomitoxin of wheat bran, easy brown stain and granularity are big, if directly by wheat bran
The hybrid process such as skin and other raw materials are into food, it is possible to there is vomitoxin excessive problem, browning and cause food
Coarse mouthfeel, it is unlubricious the shortcomings of, therefore most flour mill is used as fodder in wheat bran so that this precious resources fails
Obtain abundant, rational utilize.
Through retrieving current international and national to being machined directly to the research of edible food with wheat bran not as good as other
Product, particularly in terms of wheat bran fast food powder is processed as using wheat bran as base-material, substantially belongs to blank.
The content of the invention
The technical problems to be solved by the invention, which are to provide, a kind of can effectively reduce in wheat bran the content of vomitoxin and anti-
The only preparation method of the wheat bran fast food powder of the brown stain of wheat bran.
The technical problem of the invention also to be solved is to provide a kind of wheat bran fast food powder.
In order to solve the above technical problems, the invention provides a kind of wheat bran fast food powder, preparation method thereof, including following step
Suddenly：
(1) weigh wheat bran and mixed with water, the mass ratio of wheat bran and water is 1 ﹕ 4~4.5, adds pyrosulfurous acid
The mass ratio of sodium, sodium pyrosulfite and water is 4~8 ﹕ 1000, is stirred, 45~50 DEG C of temperature of control, isothermal holding 40~
50min；
(2) by the mixture press filtration obtained by step (1) to moisture ＜ 80%；
(3) by the mixture obtained by step (2) in 140~150 DEG C of 40~50min of high-temperature process, dry to moisture ＜
10%, while the sodium pyrosulfite amount of residual is reduced into ＜ 100mg/kg；
(4) material obtained by step (3) is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran
Skin micro mist；
(5) separately xanthans is added to the water, the mass percentage concentration 0.2~0.4% of xanthans and water, heating for dissolving is cold
But, granulation glue is obtained；
(6) wheat bran micro mist obtained by step (4) is mixed for 1 ﹕ 1 by weight with white sugar powder, by the mixing of the two
Thing is added in granulation glue obtained by step (5) while stirring, and mixture is 1 with the mass ratio of granulation glue:0.5~0.6, add
3~5min is stirred afterwards, to stirring, is placed on screen cloth and is granulated, mesh size is 1mm, the grain produced is placed in baking oven
Drying, drying temperature is 105~110 DEG C, is dried to moisture 12~14%, obtains wheat bran particle；
(7) wheat bran particle and bulking ground rice by weight 1 just obtained by step (6):1 compounding, adds mixture weight
The solid wheat essence of gauge 0.2~0.3%, wheat bran fast food powder is obtained after being well mixed.
Step (1) is wheat bran detoxification color protection step, the present invention using the ﹕ 4~4.5 of little wheat bran Pi ﹕ water=1,45~
50 DEG C, 40~50min of isothermal holding can be such that vomitoxin is oozed out from wheat bran, into the aqueous solution, be easy to subsequent filter
Remove.In addition, adding sodium pyrosulfite in water, sodium pyrosulfite is a kind of reducing substances, can be with Oxidative demage wheat
The coloring matters such as carotenoid, lutein and flavones in wheat bran, redox reaction speed is due to relatively slow, present invention utilization
It is warming up to 45~50 DEG C, 40~50min of isothermal holding, to ensure that reaction is complete, but temperature is no more than 50 DEG C, more than 50 DEG C,
Sodium pyrosulfite is easily decomposes, on the contrary declines effect of color protection.
Step (2) is wheat bran press filtration step, the moisture containing vomitoxin can be removed, be easy to next step to dry
Processing.
Step (3) is wheat bran drying steps, by the wheat bran obtained by step (2) in 140~150 DEG C of high-temperature process
40~50min, is dried to moisture ＜ 10%, while the sodium pyrosulfite amount of residual is reduced into ＜ 100mg/kg, in terms of SO2；
Moisture is higher in due to adding sodium pyrosulfite and wheat bran in color protection step, and micronization processes wheat bran
Pi Shi, should be less than 10% than convenient moisture.On the one hand the present invention can make Jiao of residual using 140~150 DEG C of high-temperature process
Sodium sulfite is decomposed completely, on the other hand, through experiment, when temperature is higher than 140 DEG C, wheat bran can be made to produce pleasant
Burnt odor taste.In 140~150 DEG C of 40~50min of high-temperature process, wheat bran moisture ＜ 10% can be made.
Step (4) is wheat bran micronization step, because the granularity of wheat bran is big, if directly by wheat bran
Be processed into fast food powder, fast food powder coarse mouthfeel can be caused, it is unlubricious the shortcomings of, present inventor passes through long-felt, when
During wheat bran granularity≤50 μm, so as to get wheatfeed there is preferable mouthfeel.
Step (5) is granulation glue preparation process, in order that fast food powder has necessarily thick and heavy after being easy to reconstitute and reconstituting
Sense, the colloid that the present invention is used using xanthans as granulation, is mixed merely with wheat bran micro mist with white sugar powder, adds one
After fixed water stirring, material is more open, it is impossible to granulate, and xanthans has cold water soluble, has in low concentration compared with high viscosity,
It can make wheat bran micro mist and the mixture of white sugar powder that there is certain caking property, be easy to granulation, can also make the bran reconstituted out
Skin paste is with certain thick and heavy sense.Because xanthans has higher heat endurance, the grain produced xanthans in drying is difficult
Degraded.
Step (6) is wheat bran granulation step.
Step (7) is to finally obtain wheat bran fast food powder.
After such method, obtained wheat bran fast food powder vomitoxin amount is low, meets《Food security country mark
Mycotoxin is limited the quantity in quasi- food》Wheat flour in (GB 2761~2011) food：Vomitoxin limit index is 1000 (μ g/
Kg relevant criterion), and brown stain is not susceptible to, do not interfere with product quality, and this wheat bran fast food powder, preparation method thereof
It is simple with preparation method, the strict orderly advantage of technique.
The mixture obtained by step (1) is used into filter press pressure in the step of this wheat bran fast food powder, preparation method thereof (2)
Filter to moisture ＜ 80%；After such method, the moisture containing vomitoxin will effectively be removed using filter press press filtration
Go, be easy to next step drying process.
Obtained granulation glue is edible glue in the step of this wheat bran fast food powder, preparation method thereof (5), and granulation glue exists
Quickly dissolving in the cold water, edible glue that heating is not degradable, the viscosity of granulation glue is 100~110mp.s, gel weight percentage
Concentration is at 0.1%；Reaching the granulation glue of above-mentioned condition can make wheat bran micro mist and the mixture of white sugar powder have one
Fixed caking property, is easy to granulation, and the wheat bran reconstituted out can also pasted with certain thick and heavy sense.
In order to solve the above technical problems, present invention also offers a kind of wheat bran fast food powder, using above-mentioned wheat bran
The wheat bran fast food powder that skin fast food powder, preparation method thereof is obtained.
This wheat bran fast food powder have wheat bran fast food powder long shelf-life, be easy to reconstitute, dietary fiber content it is high, easily
Digest and assimilate and nutritious, pure taste is dense, unique, the advantage of sweet mouthfeel.
Brief description of the drawings
Fig. 1 is that the ELIASA of this wheat bran fast food powder embodiment determines vomitoxin curve.
Embodiment
About the tool of the measure of wheat bran moisture, the measure of wheat bran powder size in four embodiments as described below
Body operating procedure is as follows：
1st, the measure of wheat bran moisture
With reference to the measure of moisture in the national food safety standard food of GB5009.3~2010, the 4th method karl Fischer
Method.
2nd, wheat bran granulometry
The particle diameter of wheat bran micro mist is determined using the Malvern laser diffraction analyzers of Mastersizer 2000.Take appropriate
Wheat bran powder size, with distilled water as dispersant, powder is disperseed with ultrasonic wave, determine powder particle diameter.
3rd, wheat bran fast food powder vomitoxin measure~ELISA
1. by wheat bran fast food powder grinding and sieving, screen cloth is 20 mesh, and 5g is weighed on electronic balance, is shaken with 50ml water
15min is swung, is filtered with qualitative filter paper, takes filtrate to be measured with kit；
2. parameter setting) is detected
Sample is reacted after detection, Detection wavelength 450nm on ELIASA through enzyme linked immunological kit.
4th, in wheat bran fast food powder SO2 measure
With reference to the measure of the national food safety standard sulfur dioxide in food of GB 5009.34~2016
5th, wheat bran fast food powder sensory evaluation is tested
By 10 Majors of Food teachers and 10 Enterprise Staffs (title for not knowing sample in advance), population is tasted, and is pressed
The standard of following table is given a mark to the mouthfeel of various wheat fast food powder respectively, and full marks are 100 points.
Embodiment one：
A kind of wheat bran fast food powder and preparation method thereof, its preparation method comprises the following steps：
(1) wheat bran 1kg is weighed on electronic scale, is added in 4.2kg water, 16.8g sodium pyrosulfites are added, stirring is equal
It is even to be placed in water-bath, control temperature 45 C, isothermal holding 40min；
(2) by the filter press press filtration three times of above-mentioned material, it is 78.35% to determine its moisture, obtains press filtration thing
4.44kg；
(3) the press filtration thing obtained by obtains dried object 0.98kg, determines its moisture in 142 ± 2 DEG C of high-temperature process 40min
For 9.8%；
(4) dried object is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran micro mist 0.96kg；
(5) xanthans 2g is weighed on electronic scale, adds in 1kg water, stirs, heating for dissolving, cooling obtains granulation glue
Liquid 0.96kg；
(6) white sugar powder 0.96kg is weighed on electronic scale, is well mixed with wheat bran micro mist 0.96kg, while stirring
Add in 0.96kg granulation glues, 3min is stirred after addition, to stirring, is placed on screen cloth and is granulated, mesh size is
1mm, the grain produced be placed in baking oven dry, drying temperature be 105 DEG C, dry 3.5 hours after take out determine its moisture be
13.95%, obtain wheat bran particle 2.12kg.
(7) bulking ground rice 2.12kg and 10g wheat essence is weighed on electronic scale, is mixed with 2.12kg wheat bran particles
Uniformly, wheat bran fast food powder is obtained.
As a result it is：The wheat bran fast food powder of gained is that faint yellow, mobility is good, after measured, its vomitoxin content
For 201 μ g/kg, sodium pyrosulfite (in terms of SO2) is not detected.Normally reconstituted with 60 DEG C~70 DEG C water, required time 6s is reconstituted
The wheat bran paste state gone out is faint yellow, uniform color, no layering, unique burnt odor taste with wheat bran, free from extraneous odour：Mouthfeel is slided
Greasy tasty, viscosity is suitable and sugariness is suitable, no harsh feeling, and score value is 91 points.
Embodiment two：
A kind of wheat bran fast food powder and preparation method thereof, its preparation method comprises the following steps：
(1) wheat bran 1kg is weighed on electronic scale, is added in 4.5kg water, 36g sodium pyrosulfites is added, stirs
It is placed in water-bath, controls temperature 50 C, isothermal holding 50min；
(2) by the filter press press filtration three times of above-mentioned material, it is 77.27% to determine its moisture, obtains press filtration thing
4.42kg；
(3) the press filtration thing obtained by obtains dried object 0.96kg, determines its moisture in 148 ± 2 DEG C of high-temperature process 45min
For 8.3%；
(4) dried object is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran micro mist 0.94kg,
(5) xanthans 8g is weighed on electronic scale, adds in 2kg water, stirs, heating for dissolving, cooling obtains granulation glue
Liquid 1.12kg；
(6) white sugar powder 0.94kg is weighed on electronic scale, is well mixed with wheat bran micro mist 0.94kg, while stirring
Add in 1.12kg granulation glues, 5min is stirred after addition, to stirring, is placed on screen cloth and is granulated, mesh size is
1mm, the grain produced be placed in baking oven dry, drying temperature be 110 DEG C, dry 4.0 hours after take out determine its moisture be
12.05%, obtain wheat bran particle 2.08kg.
(7) bulking ground rice 2.08kg and 12g wheat essence is weighed on electronic scale, is mixed with 2.08kg wheat bran particles
Uniformly, wheat bran fast food powder is obtained.
As a result it is：The wheat bran fast food powder of gained is that faint yellow, mobility is good, after measured, its vomitoxin content
For 182 μ g/kg, sodium pyrosulfite (in terms of SO2) is not detected.Normally reconstituted with 60 DEG C~70 DEG C water, required time 8s is reconstituted
The wheat bran paste state gone out is faint yellow, uniform color, no layering, unique burnt odor taste with wheat bran, free from extraneous odour：Mouthfeel is slided
Greasy tasty, viscosity is suitable and sugariness is suitable, no harsh feeling, and score value is 93 points.
Embodiment three：
A kind of wheat bran fast food powder and preparation method thereof, its preparation method comprises the following steps：
(1) wheat bran 10kg is weighed on electronic scale, is added in 40kg water, 160g sodium pyrosulfites are added, stirring is equal
It is even to be placed in jacketed pan, steam is passed through, temperature 50 C, isothermal holding 50min is controlled；
(2) by the filter press press filtration three times of above-mentioned material, it is 76.22% to determine its moisture, obtains press filtration thing
44.6kg；
(3) the press filtration thing obtained by obtains dried object 9.85kg, determines its moisture in 145 ± 2 DEG C of high-temperature process 50min
For 9.2%；
(4) dried object is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran micro mist 9.83kg,
(5) xanthans 36g is weighed on electronic scale, adds in 15kg water, stirs, heating for dissolving, cooling must be granulated
Glue 10.81kg；
(6) white sugar powder 9.83kg is weighed on electronic scale, is well mixed with 9.83kg wheat bran micro mists, while stirring
Add in 10.81kg granulation glues, 4min is stirred after addition, to stirring, is placed on screen cloth and is granulated, mesh size is
1mm, the grain produced is placed in baking oven, is dried after paving, and drying temperature is 108 DEG C, and taking-up determines its moisture and contained after drying 3.6 hours
Measure 12.37%, to obtain wheat bran particle 21.52kg.
(7) bulking ground rice 21.52kg and 100g wheat essence is weighed on electronic scale, with 21.52kg wheat bran particles
It is well mixed, obtain wheat bran fast food powder.
As a result it is：The wheat bran fast food powder of gained is that faint yellow, mobility is good, after measured, its vomitoxin content
For 193 μ g/kg, sodium pyrosulfite (in terms of SO2) is not detected.Normally reconstituted with 60 DEG C~70 DEG C water, required time 6s is reconstituted
The wheat bran paste state gone out is faint yellow, uniform color, no layering, unique burnt odor taste with wheat bran, free from extraneous odour：Mouthfeel is slided
Greasy tasty, viscosity is suitable and sugariness is suitable, no harsh feeling, and score value is 94 points.
Example IV：
A kind of wheat bran fast food powder and preparation method thereof, its preparation method comprises the following steps：
(1) wheat bran 10kg is weighed on electronic scale, is added in 45kg water, 270g sodium pyrosulfites are added, stirring is equal
It is even to be placed in jacketed pan, steam is passed through, 48 DEG C of temperature, isothermal holding 45min is controlled；
(2) by the filter press press filtration three times of above-mentioned material, it is 77.5% to determine its moisture, obtains press filtration thing
44.8kg；
(3) the press filtration thing obtained by obtains dried object 9.78kg, determines its moisture in 148 ± 2 DEG C of high-temperature process 50min
For 8.1%；
(4) dried object is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran micro mist 9.75kg,
(5) xanthans 40g is weighed on electronic scale, adds in 15kg water, stirs, heating for dissolving, cooling must be granulated
Glue 10.23kg；
(6) white sugar powder 9.75kg is weighed on electronic scale, is well mixed with wheat bran micro mist 9.75kg, while stirring
Add in 10.23kg granulation glues, 3min is stirred after addition, to stirring, is placed on screen cloth and is granulated, mesh size is
1mm, the grain produced is placed in baking oven, is dried after paving, and drying temperature is 105 DEG C, and taking-up determines its moisture and contained after drying 3.8 hours
Measure 12.31%, to obtain wheat bran particle 21.45kg.
(7) bulking ground rice 21.45kg and 100g wheat essence is weighed on electronic scale, with 21.45kg wheat bran particles
It is well mixed, obtain wheat bran fast food powder.
As a result it is：The wheat bran fast food powder of gained is that faint yellow, mobility is good, after measured, its vomitoxin content
For 175 μ g/kg, sodium pyrosulfite (in terms of SO2) is not detected.Normally reconstituted with 60 DEG C~70 DEG C water, required time 7s is reconstituted
The wheat bran paste state gone out is faint yellow, uniform color, no layering, unique burnt odor taste with wheat bran, free from extraneous odour：Mouthfeel is slided
Greasy tasty, viscosity is suitable and sugariness is suitable, no harsh feeling, and score value is 93 points.
Above-described is only four kinds of embodiments of the present invention, it is noted that for one of ordinary skill in the art
For, under the premise without departing from the principles of the invention, some variations and modifications can also be made, these also should be regarded as belonging to this hair
Bright protection domain.
Claims (4)
1. a kind of wheat bran fast food powder, preparation method thereof, comprises the following steps：
(1) weigh wheat bran and mixed with water, the mass ratio of wheat bran and water is 1 ﹕ 4~4.5, adds sodium pyrosulfite,
The mass ratio of sodium pyrosulfite and water is 4~8 ﹕ 1000, is stirred, 45~50 DEG C of temperature of control, isothermal holding 40~
50min；
(2) by the mixture press filtration obtained by step (1) to moisture ＜ 80%；
(3) by the mixture obtained by step (2) in 140~150 DEG C of 40~50min of high-temperature process, dry to moisture ＜ 10%, together
When the sodium pyrosulfite amount of residual is reduced to ＜ 100mg/kg；
(4) material obtained by step (3) is carried out in ultramicro grinding processing, is crushed to granularity≤50 μm, obtains wheat bran micro-
Powder；
(5) separately xanthans is added to the water, the mass percentage concentration 0.2~0.4% of xanthans and water, heating for dissolving, cools down, obtain
Granulate glue；
(6) wheat bran micro mist obtained by step (4) is mixed for 1 ﹕ 1 by weight with white sugar powder, by the mixture side of the two
Stir side to add in granulation glue obtained by step (5), mixture is 1 with the mass ratio of granulation glue:0.5~0.6, stirred after addition
3~5min is mixed, to stirring, is placed on screen cloth and is granulated, mesh size is 1mm, the grain produced is placed in baking oven and dried,
Drying temperature is 105~110 DEG C, is dried to moisture 12~14%, obtains wheat bran particle；
(7) wheat bran particle and bulking ground rice by weight 1 just obtained by step (6):1 compounding, adds mixture weight meter
0.2~0.3% solid wheat essence, wheat bran fast food powder is obtained after being well mixed.
2. wheat bran fast food powder, preparation method thereof according to claim 1, it is characterised in that：Will step in the step (2)
Suddenly the mixture obtained by (1) uses filter press press filtration to moisture ＜ 80%.
3. a kind of wheat bran fast food powder, preparation method thereof according to claim 1, it is characterised in that：
Obtained granulation glue is edible glue in the step (5), and granulation glue is quickly dissolving in cold water, it is not degradable to heat
Edible glue.
4. a kind of wheat bran fast food powder, it is characterised in that：Wheat bran speed any one of usage right requirement 1 to 3
The wheat bran fast food powder that baking soda preparation method is obtained.
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| CN112335826A (en) * | 2020-10-27 | 2021-02-09 | 宿州市金海面粉有限责任公司 | Whole wheat flour preparation technology |
| CN112586660A (en) * | 2020-12-15 | 2021-04-02 | 蚌埠学院 | Aloe and bran nutrition paste capable of being stored for long time and preparation method thereof |
| CN109198453B (en) * | 2018-10-16 | 2021-06-25 | 蚌埠学院 | Preparation method of wheat germ paste |
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