CN107361372A - A kind of processing method of wheat bran dietary fiber - Google Patents
A kind of processing method of wheat bran dietary fiber Download PDFInfo
- Publication number
- CN107361372A CN107361372A CN201710561611.7A CN201710561611A CN107361372A CN 107361372 A CN107361372 A CN 107361372A CN 201710561611 A CN201710561611 A CN 201710561611A CN 107361372 A CN107361372 A CN 107361372A
- Authority
- CN
- China
- Prior art keywords
- wheat bran
- constant temperature
- minutes
- dietary fiber
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 50
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
- 102000004882 Lipase Human genes 0.000 claims abstract description 4
- 108090001060 Lipase Proteins 0.000 claims abstract description 4
- 239000004367 Lipase Substances 0.000 claims abstract description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 4
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 4
- 230000009514 concussion Effects 0.000 claims abstract description 4
- 230000009849 deactivation Effects 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000019421 lipase Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 238000010410 dusting Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000007935 neutral effect Effects 0.000 claims 1
- 235000019419 proteases Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 8
- 239000006227 byproduct Substances 0.000 abstract description 3
- 210000000697 sensory organ Anatomy 0.000 abstract description 3
- 235000004251 balanced diet Nutrition 0.000 abstract description 2
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 108010011619 6-Phytase Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000003741 Gastrointestinal carcinoma Diseases 0.000 description 1
- 241000165940 Houjia Species 0.000 description 1
- 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 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 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 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012938 design process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 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
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention is on a kind of processing method of wheat bran dietary fiber, and wheat bran is cleaned, cleaned, and is mixed with water and adds reaction vessel, is heated to 50 55 DEG C and handles 30 35 minutes, then heating is boiled 10 15 minutes；By the alpha amylase of gains addition wheat bran mass fraction 0.5 0.55%, constant temperature digests, it is cooled to 40 45 DEG C, the lipase of wheat bran mass fraction 0.1 0.12% is added, constant temperature enzymolysis, is cooled to 33 35 DEG C, add the neutral proteinase of wheat bran mass fraction 0.2 0.23%, constant temperature is digested, and material is heated to seething with excitement, and continues enzyme deactivation；Gained wheat bran is washed to water without muddiness, adds destainer, concussion processing 1 1.5 hours, then wash to water without muddiness；By material centrifugal dehydration, drying, kept dry is dispensed.The comprehensive utilization ratio of agricultural byproducts is improved, lifts added value, improves the sense organ and edible quality of product, balanced diet trophic structure.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of wheat bran dietary fiber.
Background technology
With the development of society, people's living standard increases substantially, there occurs huge for the diet structure of China resident
Change, everyone daily grease consumption figure of city dweller in 2002 increased 44g by the 37g of 1992, and fatty function is than rising
To 35%, exceed 30% upper limit of world health organisation recommendations, meanwhile, cereals food intake ratio only 47%, hence it is evident that low
In 55-65% zone of reasonableness.The nutrition intake of this diet structure is unbalance, there is provided energy and fat it is too high, dietary fiber mistake
Low, the prevention to some chronic diseases is unfavorable, particularly groups of people because work etc. reason, life it is irregular, cause diabetes,
Cardiovascular disease, obesity, bowel cancer, constipation etc. are more and more common.Higher in this living standard, nutrient imbalance threatens body to be good for
Under the situation of health, consumer begins to seek one kind to be adapted to modern life demand, be beneficial to nutrient balance, be wholesome
Functional food, dietary fiber are exactly that act as the key player in this diet development history.Wheat bran is as a kind of high-quality meals
Eat fiber source, in order to which high-quality dietary fiber is therefrom made, study accordingly it is long-standing, from simply directly using chemistry
Method purifies, then to biological enzyme increasingly in fashion today, the research to wheat bran dietary fiber have accumulated countless food scholars, agriculture
Product processing scholar and the painstaking effort of nutritionist, it is therefore necessary to search out a kind of high-quality wheat bran dietary fiber produced
Technique, and shorten the distance of laboratory research and industrialized production.Meanwhile using wheat bran dietary fiber, be advantageous to improve agriculture
The comprehensive utilization ratio of byproduct, its added value is lifted, there is huge economic benefit.The key for improving wheat bran is to remove wheat
Unnecessary starch and protein and plant acid and desalinate its color in bran, the harsh feeling of mouthfeel reduces, and removes wheat bran
In the impurity and peculiar smell that contain.Therefore mainly consider that appropriate process conditions remove above material in design process flow, with
It is shallower to reach color, good mouthfeel, and the purity for increasing dietary fiber improves the recovery rate of dietary fiber.Chang Xianhui exists《It is more
The enzyme method of fractional steps produces the research of wheat bran food fibre powder》Middle research contents includes, and probes into the optimal of wheat bran dietary fiber and carries
Method is taken, the preliminary sense organ and edible quality for improving product；Influence of the food fibre powder to flour quality is studied, and carries out tradition
Boiling product is tested, and determines coefficient optimum proportion and manufacture craft.To be laid the foundation for industrialized production, and develop meals fibre
Tie up staple food products.
The content of the invention
The present invention lifts its added value, improves the sense organ of product and eat to improve the comprehensive utilization ratio of agricultural byproducts
Quality, balanced diet trophic structure, there is provided a kind of processing method of wheat bran dietary fiber.
A kind of processing method of wheat bran dietary fiber, it is characterised in that completed by the following steps：
1）, wheat bran cleaned, is cleaned, the impurity and starch being mixed into wheat bran are removed with scalping and dusting cover, then washed with clear water
Fine impurities are gone, wheat bran and water are pressed 1：8-9 ratio is added in reaction vessel, is heated to 50-55 DEG C of 30-35 points of processing
10-15 minutes are boiled in clock, then heating；
2）, step 1 gains are added to wheat bran mass fraction 0.5-0.55% alpha-amylase, digest 45- in 90-95 DEG C of constant temperature
50 minutes, 40-45 DEG C is cooled to, addition wheat bran mass fraction 0.1-0.12% lipase, 45-50 is digested in 40-42 DEG C of constant temperature
Minute, 33-35 DEG C is cooled to, addition wheat bran mass fraction 0.2-0.23% neutral proteinase, 45- is digested in 33-35 DEG C of constant temperature
50 minutes, material is heated to seething with excitement, continues enzyme deactivation 20-25 minutes；
3）, step 2 gained wheat bran washed to water without muddiness with cold water, add volume fraction for 10-15% by H2O2 with
NaClO is with 1：The destainer of 2-3 ratios mixing, concussion processing 1-1.5 hours, then washed with cold water to water without muddiness；
4）, by material through 2000-3000r/min centrifugal dehydration 4-5 minutes, dried in 80-90 DEG C to moisture content content to 5-8%,
Dispense kept dry.
It is an advantage of the invention that：
A kind of processing method of wheat bran dietary fiber of the present invention, hot cooking create good for the hydrolysis of endogenous phytase
Condition has the function that to remove phytic acid.Then heating is boiled, and plays a part of inactivating endogenous enzymes.The wherein mistake of lipoxidase
It is living, the generation of the smell substances such as ketone, aldehyde can be reduced, makes product that there is good smell.The multienzyme method of fractional steps of the present invention extracts wheat
The method of skin dietary fiber, i.e., according to the difference of different enzyme preparation optimum reaction conditionses, reaction condition gradient is designed, is realized
Multienzyme stepwise discretization is completed in one reaction unit, hydrolysis result is improved, improves product purity, save energy consumption.This hair
Bright to use hypochlorite and hydrogen peroxide composite decoloration, H2O2 has oxidisability, and NaClO has reproducibility, when two kinds of reagents
During mixing, redox reaction occurs immediately, generates substantial amounts of singlet oxygen, material under the strong oxidation of singlet oxygen,
Rapid to fade, positive effect is better than conventional discoloration method, and combinations color and lustre is in light milk yellow, meanwhile, the method is more conventional
Research method it is quick, be advantageous to shorten the production cycle.Wheat bran after treatment, either from mouthfeel or smell all
Take on a new look, and have more consumption, this is due to carry out the plant that boiling eliminates wheat bran and contained in itself in preparation process to wheat bran
Acid, while after the effect softened, particularly ferment treatment, product is further purified.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of wheat bran dietary fiber, it is characterised in that completed by the following steps：
1）, wheat bran cleaned, is cleaned, the impurity and starch being mixed into wheat bran are removed with scalping and dusting cover, then washed with clear water
Fine impurities are gone, wheat bran and water are pressed 1：8 ratio is added in reaction vessel, is heated to 50 DEG C and is handled 30 minutes, Ran Houjia
Heat is boiled 15 minutes；
2）, step 1 gains are added to the alpha-amylase of wheat bran mass fraction 0.55%, digested 45 minutes in 90 DEG C of constant temperature, cooling
To 45 DEG C, the lipase of addition wheat bran mass fraction 0.1%, digested 50 minutes in 42 DEG C of constant temperature, be cooled to 35 DEG C, add wheat bran
The neutral proteinase of mass fraction 0.2%, digested 45 minutes in 33 DEG C of constant temperature, material is heated to seething with excitement, continued enzyme deactivation 20 and divide
Clock；
3）, step 2 gained wheat bran washed to water without muddiness with cold water, add volume fraction for 15% by H2O2 and NaClO with
1：The destainer of 2 ratios mixing, concussion processing 1 hour, then washed with cold water to water without muddiness；
4）, by material through 3000r/min centrifugal dehydrations 4 minutes, dried in 80 DEG C to moisture content content to 5%, dispense to dry and protect
Deposit.
Claims (5)
1. a kind of processing method of wheat bran dietary fiber, it is characterised in that completed by the following steps：
1）, wheat bran cleaned, is cleaned, the impurity and starch being mixed into wheat bran are removed with scalping and dusting cover, then washed with clear water
Fine impurities are gone, wheat bran and water are pressed 1：8-9 ratio is added in reaction vessel, is heated to 50-55 DEG C of 30-35 points of processing
10-15 minutes are boiled in clock, then heating；
2）, step 1 gains are added to wheat bran mass fraction 0.5-0.55% alpha-amylase, constant temperature enzymolysis, be cooled to 40-45
DEG C, addition wheat bran mass fraction 0.1-0.12% lipase, constant temperature enzymolysis, 33-35 DEG C is cooled to, adds wheat bran mass fraction
0.2-0.23% neutral proteinase, constant temperature enzymolysis, material is heated to seething with excitement, and continues enzyme deactivation 20-25 minutes；
3）, step 2 gained wheat bran washed to water without muddiness with cold water, add volume fraction for 10-15% by H2O2 with
The destainer of NaClO mixing, concussion processing 1-1.5 hours, then washed with cold water to water without muddiness；
4）, by material through 2000-3000r/min centrifugal dehydration 4-5 minutes, dried in 80-90 DEG C to moisture content content to 5-8%,
Dispense kept dry.
A kind of 2. processing method of wheat bran dietary fiber according to claim 1, it is characterised in that step 2）α-shallow lake
Powder enzyme enzymolysis process is：45-50 minutes are digested in 90-95 DEG C of constant temperature.
A kind of 3. processing method of wheat bran dietary fiber according to claim 1, it is characterised in that step 2）Fat
The enzymolysis process of enzyme is：45-50 minutes are digested in 40-42 DEG C of constant temperature.
A kind of 4. processing method of wheat bran dietary fiber according to claim 1, it is characterised in that step 2）It is neutral
The enzymolysis process of protease is：45-50 minutes are digested in 33-35 DEG C of constant temperature.
A kind of 5. processing method of wheat bran dietary fiber according to claim 1, it is characterised in that step 3）Decolourize
Liquid is with 1 by H2O2 and NaClO：2-3 ratios mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710561611.7A CN107361372A (en) | 2017-07-11 | 2017-07-11 | A kind of processing method of wheat bran dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710561611.7A CN107361372A (en) | 2017-07-11 | 2017-07-11 | A kind of processing method of wheat bran dietary fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361372A true CN107361372A (en) | 2017-11-21 |
Family
ID=60305248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710561611.7A Withdrawn CN107361372A (en) | 2017-07-11 | 2017-07-11 | A kind of processing method of wheat bran dietary fiber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361372A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315789A (en) * | 2018-10-25 | 2019-02-12 | 内蒙古春之潮食品有限责任公司 | Softening micropore wheat bran dietary fiber and preparation method thereof |
| CN111329074A (en) * | 2019-11-11 | 2020-06-26 | 唐山中宏康远科技有限公司 | Wheat bran processing technology for increasing proportion of soluble dietary fibers |
| WO2020259098A1 (en) * | 2019-06-26 | 2020-12-30 | 浙江大学 | Green preparation method for soluble and insoluble dietary fibers in fruit and vegetable residues |
| CN113841830A (en) * | 2021-09-22 | 2021-12-28 | 运城学院 | Triticale bran with probiotic activity and processing technology thereof |
| CN115466335A (en) * | 2022-08-19 | 2022-12-13 | 山东鲁研农业良种有限公司 | Process for extracting polysaccharide by using wheat bran |
| CN115644459A (en) * | 2022-09-29 | 2023-01-31 | 河北金益合生物技术有限公司 | Wheat cellulose pill and preparation method and application thereof |
-
2017
- 2017-07-11 CN CN201710561611.7A patent/CN107361372A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315789A (en) * | 2018-10-25 | 2019-02-12 | 内蒙古春之潮食品有限责任公司 | Softening micropore wheat bran dietary fiber and preparation method thereof |
| WO2020259098A1 (en) * | 2019-06-26 | 2020-12-30 | 浙江大学 | Green preparation method for soluble and insoluble dietary fibers in fruit and vegetable residues |
| CN111329074A (en) * | 2019-11-11 | 2020-06-26 | 唐山中宏康远科技有限公司 | Wheat bran processing technology for increasing proportion of soluble dietary fibers |
| CN113841830A (en) * | 2021-09-22 | 2021-12-28 | 运城学院 | Triticale bran with probiotic activity and processing technology thereof |
| CN113841830B (en) * | 2021-09-22 | 2023-11-24 | 运城学院 | Black wheat bran with probiotic activity and processing technology thereof |
| CN115466335A (en) * | 2022-08-19 | 2022-12-13 | 山东鲁研农业良种有限公司 | Process for extracting polysaccharide by using wheat bran |
| CN115644459A (en) * | 2022-09-29 | 2023-01-31 | 河北金益合生物技术有限公司 | Wheat cellulose pill and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107361372A (en) | A kind of processing method of wheat bran dietary fiber | |
| KR102137385B1 (en) | Manufacturing method for traditional fermented liquor using hemp seed | |
| CN106085729B (en) | A kind of pineapple glutinous rice wine and preparation method thereof | |
| CN105779197B (en) | Polypeptide Hakka yellow wine and brewing method thereof | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN107502505A (en) | A kind of Health care yellow wine and preparation method thereof | |
| CN103923797B (en) | Brewing method of low-alcohol yellow wine rich in isomaltooligosaccharides | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN102726801A (en) | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN109022213A (en) | A kind of preparation method of brown rice fermented glutinous rice | |
| CN103125805B (en) | Potato crystal maltose and preparation method thereof | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN107418822A (en) | A kind of black polished glutinous rice health liquor and preparation method thereof | |
| CN102690749B (en) | Production method of rhus chinensis vinegar | |
| CN107574063A (en) | A kind of brew method and yellow rice wine of liquid fermentation yellow rice wine | |
| CN108887392A (en) | A kind of production method of semen sojae atricolor enzymatic hydrolysis concentrate | |
| CN105623959A (en) | Method for brewing yellow rice wine from potatoes as accessory materials | |
| CN102885297A (en) | Health-care vinegar brewing process | |
| CN111733047A (en) | Chenopodium quinoa willd wine and preparation method thereof | |
| CN111321047A (en) | Production process of radix puerariae fermented glutinous rice | |
| KR102351992B1 (en) | Manufacturing method spirit using hemp seed | |
| CN107904095A (en) | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine | |
| CN102031208B (en) | Production method of milk beer | |
| CN106434149A (en) | Production process of dry white type yam wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171121 |
|
| WW01 | Invention patent application withdrawn after publication |