CN109924414B - Preparation method of wheat bran composition and whole wheat product - Google Patents
Preparation method of wheat bran composition and whole wheat product Download PDFInfo
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Abstract
The invention discloses a preparation method of a wheat bran composition and a whole wheat product, wherein the preparation method of the wheat bran composition comprises the following steps: crushing a mixture of wheat bran and wheat germ to obtain mixed powder; feeding the mixed powder into an extruder for heating and extruding treatment to obtain an extruded material; drying the extruded material, crushing and sieving to obtain the wheat bran composition. The invention takes the wheat bran and the wheat germ as raw materials, greatly reduces the activity of lipoxygenase and polyphenol oxidase in the wheat bran and prolongs the storage life of the wheat bran composition through the comprehensive actions of mechanical shearing action, pressure action, heat energy and the like in the heating and extruding treatment process.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of a wheat bran composition and a whole wheat product.
Background
The wheat bran refers to the outermost epidermis of wheat, and the wheat is processed by a flour mill to become flour and bran, but is limited by milling conditions, and residues after embryo and endosperm are extracted are classified as the wheat bran in the actual milling process. In China, wheat bran is mainly used for traditional processing of feed, wine brewing, soy sauce, vinegar and the like, few wheat bran health-care foods come into the market, the economic utilization value is low, and as an important raw material of human diet, the nutritional characteristics, antioxidant substances and other beneficial phytochemicals, such as phenolic substances and the like, of wheat are mainly concentrated in the wheat bran.
The phenols in wheat bran mainly include phenolic acid, flavonoid and lignan. Phenolic acid compounds (phenolic acids) refer to compounds with a plurality of phenolic hydroxyl groups on the same benzene ring, and wheat contains abundant phenolic acid with the content of about 0.5mg/g wheat. Phenolic acid accounts for 1/3 of phenolic compounds in plant-derived food, mainly is hydroxylated cinnamic acid and hydroxylated benzoic acid, and a large number of research results show that the phenolic acid has a good health-care function. The plant-derived phenolic acid exists mainly in a free form and a bound form, and the bound phenolic acid is usually combined with arabinoxylan and arabinogalactose in a pericarp and an aleurone layer by an ester bond and an ether bond. Common hydroxylated cinnamic acid derivatives are ferulic acid, p-coumaric acid, caffeic acid and the like, and are usually esterified with glucose or quinic acid and exist in food, and the existence of a carboxyl alkene group (-CH-COOH) is key to the remarkable antioxidant activity of the hydroxylated cinnamic acid; hydroxylated benzoic acid derivatives are present in the food mainly in the form of glycosides, the most common being p-hydroxybenzoic acid, vanillic acid, syringic acid and protocatechu.
Flavonoids are mainly present in the wheat cortex and are phytologically important estrogens. The low density lipoprotein is harmful to human body and is easy to cause coronary heart disease, the flavonoid can inhibit the generation of the harmful low density lipoprotein, also has the functions of reducing thrombosis, reducing, even eliminating the toxicity of some carcinogens, eliminating free radicals in vivo and the like, thereby having certain effects on oxidation resistance, aging resistance, cardiovascular disease prevention and cancer resistance. With the deep knowledge of flavonoids, the flavonoid substance is proposed to be a health-care material of senile food with great development potential.
However, the wheat bran not only contains abundant phenolic substances, but also has high contents of lipoxygenase, polyphenol oxidase and fatty acid, so that the wheat bran is easy to rot and deteriorate, and has short storage life.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a wheat bran composition and a whole wheat product, and aims to reduce the activity of lipoxygenase and polyphenol oxidase in wheat bran and prolong the storage life of the wheat bran.
In order to achieve the above object, the present invention provides a method for preparing a wheat bran composition, comprising the steps of:
crushing a mixture of wheat bran and wheat germ to obtain mixed powder;
feeding the mixed powder into an extruder for heating and extruding treatment to obtain an extruded material;
drying the extruded material, crushing and sieving to obtain the wheat bran composition.
Preferably, the step of crushing the mixture of wheat bran and wheat germ to obtain a mixed powder comprises:
in the mixture of the wheat bran and the wheat germ, the mass fractions of the wheat bran and the wheat germ are respectively 80-90% and 10-20%.
Preferably, the step of feeding the mixed powder into an extruder for heating and extruding treatment to obtain an extruded material comprises:
the extruder is a double-screw extruder, and the parameters of the double-screw extruder are set as follows: the solid feeding amount is 7.5-10.0 kg/h, the liquid feeding amount is 20-30%, the screw rotating speed is 130-160 rpm, the double-screw extruder is sequentially provided with five temperature zones along the conveying direction of the material, the temperatures of the five temperature zones are sequentially set to be T1, T2, T3, T4 and T5, wherein T1 is 50-70 ℃, T2 is 80-100 ℃, T3 is 80-100 ℃, T4 is 50-70 ℃, and T5 is 40-60 ℃.
Preferably, T1 is 55-65 ℃, T2 is 85-95 ℃, T3 is 85-95 ℃, T4 is 55-65 ℃ and T5 is 45-55 ℃.
Preferably, T1 is 60 ℃, T2 is 90 ℃, T3 is 90 ℃, T4 is 60 ℃ and T5 is 50 ℃.
Preferably, the step of drying the extrudate, pulverizing and sieving to obtain the wheat bran composition comprises:
the drying temperature during drying is 40-60 ℃, and the drying time is 8-12 h.
The invention also provides a whole wheat product which comprises the wheat bran composition, and the wheat bran composition is prepared by the preparation method of the wheat bran composition.
According to the technical scheme provided by the invention, the wheat bran and the wheat germ are used as raw materials, and the activities of lipoxygenase and polyphenol oxidase in the wheat bran are greatly reduced and the storage life of the wheat bran composition is prolonged through the comprehensive effects of mechanical shearing action, pressure action, heat energy and the like in the heating and extruding treatment process.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow diagram of an embodiment of a method of preparing a wheat bran composition provided by the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Wheat bran refers to the outermost epidermis of wheat, and the wheat is processed by a flour mill to become flour and bran. Besides various nutritional characteristics, antioxidant substances and other beneficial phytochemicals, the wheat bran has high contents of lipoxygenase, polyphenol oxidase and fatty acid, so that the wheat bran is easy to rot and deteriorate, and has short shelf life. In order to prolong the storage life of the wheat bran, the invention provides a preparation method of a wheat bran composition, which reduces the activity of lipoxygenase and polyphenol oxidase in the wheat bran through heating and extruding treatment, thereby prolonging the storage life of the wheat bran. Fig. 1 shows an embodiment of a method for preparing a wheat bran composition according to the present invention, referring to fig. 1, in this embodiment, the method for preparing a wheat bran composition includes the following steps:
step S10, crushing a mixture of wheat bran and wheat germ to obtain mixed powder;
the wheat is changed into flour (namely wheat flour) and bran (namely wheat bran) after processing, and the common wheat bran also contains a certain amount of germs besides the bran and is limited by milling conditions, and the germs contained in the wheat bran are not easy to separate, so that the mixture of the wheat bran and the wheat germs is directly selected as a raw material in the embodiment of the invention, and is preferably selected from the mixture of the wheat bran and the wheat germs, and the mass fractions of the wheat bran and the wheat germs are respectively 80-90% and 10-20%. Therefore, the raw materials can be selected in a wider range, and the wheat germ also contains abundant proteins, vitamins, minerals, trace elements and the like, so that the nutritional value of the wheat bran composition is improved.
Step S20, feeding the mixed powder into an extruder for heating and extruding treatment to obtain an extruded material;
the heating and extruding treatment is a device which integrates the comprehensive effects of mechanical shearing, pressure, heat energy and the like and enables the material to be suddenly released from a high-temperature and high-pressure state to a normal-temperature and normal-pressure state. The extrusion processing technology integrates the functions of transferring, crushing and stirring materials in a unit operation, high-temperature and high-pressure shearing is acted on the materials, the operation is completed in one step, the equipment is simple, the operation is simple and convenient, the efficiency is high, and the energy consumption is low. Extrusion processing is generally accomplished using extruders, including single screw extruders and twin screw extruders, preferably twin screw extruders in this embodiment, the shearing action is stronger, the crushed wheat bran and wheat germ are heated and extruded by a double-screw extruder, and the activity of enzymes such as lipoxygenase and polyphenol oxidase in the wheat bran is greatly reduced by means of the comprehensive actions such as mechanical shearing action, pressure action, heat energy and the like in the extrusion process, so that the storage life of the wheat bran is prolonged, in addition, in the extrusion processing process, as the wheat bran is suddenly released to the normal temperature and pressure state from the high-temperature and high-pressure state, the cell walls in the wheat bran can be broken, the content of free phenolic compounds in the extrusion product is obviously increased, the oxidation resistance of the wheat bran is enhanced, wherein, the content of free phenolic compounds of the wheat bran after the heating and extrusion treatment is improved by about 20 percent compared with that of the wheat bran without the treatment.
Furthermore, when the wheat bran is subjected to pressure processing in the double-screw extruder, the extrusion temperature is not higher than 130 ℃, and once the extrusion temperature is too high, the content of phenolic compounds in the wheat bran is easily reduced, and the nutritional ingredients in the wheat bran are damaged. In the present embodiment, it is preferable that the parameters of the twin-screw extruder are set as follows: the solid feeding amount is 7.5-10.0 kg/h, the liquid feeding amount is 20-30%, the screw rotating speed is 130-160 rpm, the double-screw extruder is sequentially provided with five temperature zones along the conveying direction of the material, the temperatures of the five temperature zones are sequentially set to be T1, T2, T3, T4 and T5, wherein T1 is 50-70 ℃, T2 is 80-100 ℃, T3 is 80-100 ℃, T4 is 50-70 ℃, and T5 is 40-60 ℃. Under the condition of the parameters, the basic structure and the nutrient components of the wheat bran are basically not damaged after the wheat bran is heated and extruded, and the content of the phenolic compounds is also improved.
In a preferred embodiment provided by the invention, the temperature parameters of five temperature zones of the twin-screw extruder are set as follows: the content of free phenolic compounds in the obtained extrusion product is higher, the antioxidant capacity is higher, the activities of lipoxygenase and polyphenol oxidase are also obviously reduced, and the storage life is prolonged under the condition of the extrusion temperature that T1 is 55-65 ℃, T2 is 85-95 ℃, T3 is 85-95 ℃, T4 is 55-65 ℃ and T5 is 45-55 ℃.
In another preferred embodiment provided by the invention, the temperature parameters of five temperature zones of the double-screw extruder are set as follows: the content of free phenolic compounds in the obtained extrusion product reaches the highest value under the conditions of the T1 of 60 ℃, the T2 of 90 ℃, the T3 of 90 ℃, the T4 of 60 ℃ and the T5 of 50 ℃, and the oxidation resistance and the nutritional value of the wheat bran are greatly improved.
And step S30, drying the extruded material, crushing and sieving to obtain the wheat bran composition.
When a double-screw extruder is adopted for extrusion processing, the smooth conveying and the full mixing of materials are convenient, a small amount of water is generally added during feeding, and in this example, the twin-screw extruder is provided with a solid feed port and a liquid feed port, the mixed powder enters from the solid feed port, water enters from the liquid feed port, an extrusion product obtained after the extrusion and shearing actions of the screw still contains a certain amount of water, the water is convenient to store after being dried and removed, the operation can be performed by selecting a thermal drying mode, a microwave drying mode or a freeze drying mode, in this embodiment, the extruded product is dried by adopting the thermal drying mode, specifically, a blast drying oven can be selected, the drying temperature is set to be 40-60 ℃, the drying time is set to be 8-12 hours, the material is dried until the surface of the material is dried, and the material is ground by hands without obvious moisture. And then, crushing the dried material in a crusher and sieving the crushed material to obtain the wheat bran composition, wherein the mesh number during sieving can be adjusted according to the requirement on the granularity of the wheat bran composition during actual production, for example, the mesh number can be 60-200 meshes, and the like, which is not described herein again.
According to the technical scheme provided by the invention, the wheat bran and the wheat germ are used as raw materials, the activities of lipoxygenase and polyphenol oxidase in the wheat bran are greatly reduced through the comprehensive effects of mechanical shearing action, pressure action, heat energy and the like in the heating and extruding treatment process, the storage life of the wheat bran composition is prolonged, meanwhile, the content of free phenolic compounds in the product after the heating and extruding treatment is obviously increased, and the oxidation resistance of the wheat bran is enhanced.
The wheat bran composition prepared by the method provided by the invention can be added into food, so that the nutritional value of the food is improved, and meanwhile, the pursuit of current consumers for green and healthy food is met. Furthermore, the invention also provides a whole-wheat product, which comprises the wheat bran composition, wherein the wheat bran composition is prepared by the preparation method of the wheat bran composition, the whole-wheat product can be whole-wheat foods such as whole-wheat bread and whole-wheat biscuits, and can also be a wheat bran health product, and the like, and compared with the existing whole-wheat food or wheat bran health product, the whole-wheat product has longer shelf life, stronger oxidation resistance and easier storage.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Putting a mixture of 800g of wheat bran and 200g of wheat germ into a pulverizer to pulverize to obtain mixed powder;
(2) the parameters for setting the twin-screw extruder are as follows: the solid feeding amount is 7.5kg/h, the liquid feeding amount is 20%, the screw rotating speed is 130rpm, and the temperature of five temperature zones of the double-screw extruder along the material conveying direction is 70 ℃, 100 ℃, 70 ℃ and 60 ℃ in sequence; putting the mixed powder into a solid feed inlet of a double-screw extruder, and extruding the mixed powder by the double-screw extruder to obtain an extruded material;
(3) and (3) drying the extruded material in a forced air drying oven set at 40 ℃ for 12h, then putting the dried material into a pulverizer to be pulverized and sieving the pulverized material with a 100-mesh sieve to obtain the wheat bran composition.
Example 2
(1) Putting a mixture of 850g of wheat bran and 150g of wheat germ into a pulverizer to be pulverized to obtain mixed powder;
(2) the parameters for setting the twin-screw extruder are as follows: the solid feeding amount is 8.0kg/h, the liquid feeding amount is 25%, the screw rotating speed is 140rpm, and the temperature of five temperature zones of the double-screw extruder along the material conveying direction is 65 ℃, 95 ℃, 65 ℃ and 55 ℃ in sequence; putting the mixed powder into a solid feed inlet of a double-screw extruder, and extruding the mixed powder by the double-screw extruder to obtain an extruded material;
(3) and (3) drying the extruded material in a forced air drying oven set at 50 ℃ for 10h, then putting the dried material into a pulverizer to be pulverized and sieving the pulverized material with a 200-mesh sieve to obtain the wheat bran composition.
Example 3
(1) Putting a mixture of 900g of wheat bran and 100g of wheat germ into a pulverizer to pulverize to obtain mixed powder;
(2) the parameters for setting the twin-screw extruder are as follows: the solid feeding amount is 9.0kg/h, the liquid feeding amount is 30%, the screw rotating speed is 150rpm, and the temperature of five temperature zones of the double-screw extruder along the material conveying direction is 60 ℃, 90 ℃, 60 ℃ and 50 ℃ in sequence; putting the mixed powder into a solid feed inlet of a double-screw extruder, and extruding the mixed powder by the double-screw extruder to obtain an extruded material;
(3) and (3) putting the extruded material into a forced air drying oven with the temperature set to be 60 ℃ for drying for 8h, then putting the dried material into a pulverizer for pulverizing, and sieving the pulverized material with a 150-mesh sieve to obtain the wheat bran composition.
Example 4
(1) Putting a mixture of 800g of wheat bran and 200g of wheat germ into a pulverizer to pulverize to obtain mixed powder;
(2) the parameters for setting the twin-screw extruder are as follows: the solid feeding amount is 10.0kg/h, the liquid feeding amount is 28%, the screw rotating speed is 160rpm, and the temperature of five temperature zones of the double-screw extruder along the material conveying direction is 55 ℃, 85 ℃, 55 ℃ and 45 ℃ in sequence; putting the mixed powder into a solid feed inlet of a double-screw extruder, and extruding the mixed powder by the double-screw extruder to obtain an extruded material;
(3) and (3) putting the extruded material into a forced air drying oven with the temperature set to 45 ℃ for drying for 11h, then putting the dried material into a pulverizer for pulverizing, and sieving the pulverized material with a 80-mesh sieve to obtain the wheat bran composition.
Example 5
(1) Putting a mixture of 900g of wheat bran and 100g of wheat germ into a pulverizer to pulverize to obtain mixed powder;
(2) the parameters for setting the twin-screw extruder are as follows: the solid feeding amount is 8.5kg/h, the liquid feeding amount is 23%, the screw rotating speed is 145rpm, and the temperature of five temperature zones of the double-screw extruder along the material conveying direction is 50 ℃, 80 ℃, 50 ℃ and 40 ℃ in sequence; putting the mixed powder into a solid feed inlet of a double-screw extruder, and extruding the mixed powder by the double-screw extruder to obtain an extruded material;
(3) and (3) putting the extruded material into a forced air drying oven with the temperature set to 55 ℃ for drying for 9h, then putting the dried material into a pulverizer for pulverizing, and sieving the pulverized material by a 100-mesh sieve to obtain the wheat bran composition.
The wheat bran of the comparative example and the wheat bran compositions prepared in examples 1 to 5 above were each tested for the content of free phenolic compounds and the total antioxidant equivalent, using as the comparative example a wheat bran which had not been subjected to a heat-pressing treatment, the test methods and results being as follows:
(1) free phenolic Compound content test
Accurately weighing 10mg of gallic acid reference substance, dissolving with ultrapure water, and diluting to 10mL with a mass concentration of 1 mg/mL. Sucking gallic acid control solution 0mL, 0.04mL, 0.08mL, 0.16mL, 0.24mL, 0.32mL, 0.40mL, 0.48mL, 0.56mL into a 10mL volumetric flask and diluting to constant volume with methanol solution with volume fraction of 60%. 1.0mL of each of the solutions was addedForest reagent and 2.0mL of 200g/L Na2CO3The aqueous solution was heated in a constant temperature water bath at (50. + -. 1) ° C for 30min, cooled with water, and diluted to 25 mL. After standing at room temperature for 30min, the absorbance at 745nm was measured in a 1cm cuvette. And drawing a standard curve by taking the absorbance as a vertical coordinate and the concentration as a horizontal coordinate. 1mL of the solution to be measured was taken, and absorbance measurement was performed at 745nm according to the procedure in the preparation of the standard curve. The free phenolic compound content of the test samples was then calculated and the results are shown in table 1.
(2) Oxidation resistance test
Preparing an ABTS solution: 176. mu.l of 140mM potassium persulfate solution and 10ml of 7mmol/L ABTS aqueous solution are mixed and kept stand for 12-16h in the dark to form ABTS + stock solution. ABTS is treated with absolute ethyl alcohol before use+The solution was diluted to an absorbance of 0.700. + -. 0.02 (at 734 nm) and stored in a brown bottle for further use.
Mixing 0.1ml of sample solution to be tested with 3.9ml of ABTS solution, shaking up, reacting for 6min at room temperature, and measuring the light absorption value As at 734nm wavelength; simultaneous assay of 0.1ml sample extraction, dilution solvent (distilled water) and 3.9ml ABTS ·+The absorbance of the solution A0, and the absorbance Ar of 0.1ml of the test sample solution and 3.9ml of ABTS + solution in solvent (absolute ethanol), and the positive control Vc. The ABTS clearance and Trolox (water-soluble vitamin E) antioxidant equivalent of the samples were then calculated, and the results are shown in Table 1.
TABLE 1 free phenolic Compound content test results
The contents of the components of the wheat bran before and after the extrusion treatment are shown in the following table 2.
TABLE 2 wheat bran content before and after extrusion
| Moisture content (%) | Protein content (%) | Ash content (%) | Fatty acid content (%) | |
| Before extrusion | 7.60 | 12.82 | 6.31 | 4.63 |
| After extrusion | 7.91 | 12.51 | 6.29 | 2.78 |
As can be seen from the results in tables 1 and 2, the wheat bran compositions prepared according to the examples of the present invention, after being subjected to the heat extrusion treatment, have greatly reduced activities of lipoxygenase and polyphenol oxidase, have a prolonged shelf life, a significantly increased content of free phenolic compounds, and an enhanced antioxidant capacity, compared to wheat bran that has not been subjected to the heat extrusion treatment, and have substantially no damage to the basic structure and nutritional components thereof, and thus can be used as a raw material for preparing whole wheat food or health care products of wheat bran, which is beneficial for improving the nutritional value of whole wheat food.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (6)
1. A preparation method for improving the content of free phenol in a wheat bran composition is characterized by comprising the following steps:
crushing a mixture of wheat bran and wheat germ to obtain mixed powder;
feeding the mixed powder into an extruder for heating and extruding treatment to obtain an extruded material;
drying the extruded material, crushing and sieving to obtain a wheat bran composition;
wherein, the mixed powder is sent into an extruder to be heated and extruded to obtain an extruded material, and the method comprises the following steps:
the extruder is a double-screw extruder, and the parameters of the double-screw extruder are set as follows: the solid feeding amount is 7.5-10.0 kg/h, the liquid feeding amount is 20-30%, the screw rotating speed is 130-160 rpm, the double-screw extruder is sequentially provided with five temperature zones along the conveying direction of the material, the temperatures of the five temperature zones are sequentially set to be T1, T2, T3, T4 and T5, wherein T1 is 50-70 ℃, T2 is 80-100 ℃, T3 is 80-100 ℃, T4 is 50-70 ℃, and T5 is 40-60 ℃.
2. The method of claim 1, wherein the step of pulverizing the mixture of wheat bran and wheat germ to obtain a powder blend comprises:
in the mixture of the wheat bran and the wheat germ, the mass fractions of the wheat bran and the wheat germ are respectively 80-90% and 10-20%.
3. The method of claim 1, wherein T1 is 55-65 ℃, T2 is 85-95 ℃, T3 is 85-95 ℃, T4 is 55-65 ℃, and T5 is 45-55 ℃.
4. The method of producing a wheat bran composition with an elevated free phenol content of claim 3 wherein T1 is 60 ℃, T2 is 90 ℃, T3 is 90 ℃, T4 is 60 ℃, and T5 is 50 ℃.
5. The method of claim 1, wherein the step of drying the extrudate, pulverizing, and sieving to obtain a wheat bran composition comprises:
the drying temperature during drying is 40-60 ℃, and the drying time is 8-12 h.
6. A whole wheat product comprising a wheat bran composition produced by the method of any one of claims 1 to 5 of producing a composition having an elevated free phenol content.
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| CN111317098A (en) * | 2020-04-21 | 2020-06-23 | 武汉轻工大学 | Wheat bran and wheat germ compound powder and preparation method thereof |
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| 挤压处理对小麦麸皮与胚芽复配粉的稳定化;黄雅琪等;《食品工业》;20201130;86-90 * |
| 挤压对小麦麸皮抗氧化活性和可溶性酚酸含量的影响;吴凡等;《食品科技》;20210228;135-141、150 * |
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