CN110613084A - Processing method of wall-broken bran powder through steam heat treatment - Google Patents
Processing method of wall-broken bran powder through steam heat treatment Download PDFInfo
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- CN110613084A CN110613084A CN201810634930.0A CN201810634930A CN110613084A CN 110613084 A CN110613084 A CN 110613084A CN 201810634930 A CN201810634930 A CN 201810634930A CN 110613084 A CN110613084 A CN 110613084A
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of wall-broken bran powder through steam heat treatment. The edible quality of the bran product is limited due to the excessive content of insoluble dietary fiber in the bran. The invention adopts the technologies of steam heat treatment, ultrafine grinding, fermentation and the like to process the bran raw material, can effectively reduce the content of insoluble dietary fiber, improve the taste of the bran, increase the flavor, reduce anti-nutritional factors and strengthen the health care function. The wall-broken bran powder prepared by the invention can be directly eaten, and can also be applied to products such as steamed bread, biscuits, yoghourt, granules, sausage, noodles and the like and preparation of vitamin E, wheat bran protein and oligosaccharide, thereby greatly widening the application of the bran in food processing.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing method of wall-broken bran powder through steam heat treatment.
Background
The bran is a byproduct obtained after grain processing of flour, the bran obtained by milling caryopsis mainly comprises a cortex, an aleurone layer, a germ, a small amount of endosperm and the like, the bran contains a large amount of nutrient components and functional components necessary for a human body, the content of dietary fiber is 35% ~ 50%, the content of protein is 12% ~ 18%, the content of starch is 10% ~ 15%, and various mineral substances and vitamins.
The characteristics of the raw materials of the bran are analyzed, the bran mainly has a cell wall structure, the insoluble dietary fiber content in the bran is too high, the soluble substance content is low, the taste of the bran product is rough, the bran contains anti-nutritional factors such as phytic acid and the like, the digestion and absorption of human bodies to the nutritional substances in food are reduced, and the bioavailability of the bran and the edible quality of the bran product are seriously influenced. It is therefore desirable to reduce the levels of anti-nutritional factors and insoluble dietary fibre and increase the levels of soluble materials during processing, thereby increasing the palatability and the palatability of the bran product. The processing technologies such as steam heat treatment, ultrafine grinding, fermentation and the like are applied to the processing of the bran, so that the effects of grinding, wall breaking and the like can be realized, the nutritional active ingredients are kept to the maximum extent, the insoluble dietary fiber and the anti-nutritional factor content are degraded, and the palatability and the continuous feeding property of the bran food are promoted, thereby promoting the rapid development of the whole bran processing industry.
CN107114670A of the invention is a simple air blasting treatment for a raw material of wheat crude bran, which adopts an air blasting medium as hot air, which is different from a saturated steam medium of the steam heat treatment of the invention CN107307153A discloses a preparation method of highland barley bran tea rich in water-soluble dietary fibers, which adopts a blasting condition of 210 ~ 250 ℃ and under which the bran is easy to generate burnt flavor, which is different from the special flavor of the bran generated by the steam heat treatment of the invention CN106360309A, a preparation method of wheat bran powder which is not easy to brown is not used for pretreating the bran, which can not radically reduce the content of insoluble dietary fibers and increase the content of soluble substances, CN105725054A discloses bran soaking powder, which adopts an expanding technology to process the bran, which is different from the steam heat treatment of the invention.
The invention carries out steam heat treatment, fermentation and ultrafine grinding on the bran raw material, can well reduce the content of phytic acid and insoluble dietary fiber and increase the content of soluble substances, thereby improving the palatability and the continuous eating property of the bran product. The prepared wall-broken bran powder contains rich various nutrients such as protein, mineral substances, vitamins and the like, and insoluble dietary fibers and soluble substances with moderate content, can be directly eaten, can also be used as food additives, is widely applied to the preparation of bread, steamed bread, biscuits and the like and the preparation of vitamin E, wheat bran protein and oligosaccharide, is suitable for people of all ages to eat, and widens the application of bran in economic and convenient main food and health-care food.
Disclosure of Invention
The invention aims to provide the wall-broken bran powder subjected to steam heat treatment, and the bran powder has fine taste, can be directly eaten and can be used as special powder meeting the processing characteristics and quality of various foods. It can also be used for making steamed bread, cookies, yogurt, granule, sausage, noodle, etc., and for preparing vitamin E, wheat bran protein and oligosaccharide.
The invention also provides a processing method of the wall-broken bran powder through steam heat treatment, which is used for solving the problems that the bran is poor in edible quality and not easy to accept by people, thereby promoting the development of economic and convenient bran series main foods and health care products suitable for different people.
The technical scheme adopted by the invention for realizing the purpose is as follows:
a processing method of wall-broken bran powder by steam heat treatment comprises mixing one or more bran raw materials including wheat bran, oat bran, sorghum bran, corn bran and buckwheat bran, wherein the raw material is a byproduct obtained by processing grain into flour, and the specific processing method comprises the following steps:
(1) moistening fresh bran raw material with distilled water, stirring with a food-grade stirrer for 1 ~ 10min and 0.1 ~ 3 h, placing into a steam tank, introducing saturated steam, maintaining pressure at 0.2 ~ 1.2.2 MPa for 0.1 ~ 10min, rapidly relieving pressure, and collecting bran discharged from a discharge outlet.
(2) The bran is subjected to heat treatment by using the enhanced enzymolysis steam by periodic peristalsis, the period is 5 ~ 30 s, the ratio of substrate material to liquid of the enzymolysis reaction is 10% ~ 50%, the concentration of enzyme is 0.01% ~ 1%, the enzymolysis reaction time is 30min ~ 3 h, and the enzymolysis temperature is 35 ~ 55 ℃.
(3) Fermenting the bran after enzymolysis, wherein the inoculation amount of lactobacillus is 1 per mill ~ 1%, the fermentation time is 30min ~ 3 h, the culture temperature is 28 ~ 50 ℃, and enzyme deactivation is carried out for 15 min at 105 ℃ after the fermentation is finished.
(4) Preheating at 180 deg.C for 30min, baking the fermented bran at 150 deg.C ~ 180 deg.C for 5 ~ 10min, and oven drying at 60 deg.C ~ 80 deg.C for 6 ~ 16 h.
(5) And putting the dried bran into a fluidized bed type airflow pulverizer, wherein the air flow rate is 1 ~ 3 m3/min, the pressure is 0.6 ~ 0.8 MPa, the frequency of a classifier is 10 ~ 50 Hz, and the frequency of a feeder is 1 ~ 15 Hz, so that the bran powder with the granularity of more than or equal to 150 meshes is obtained.
(6) Decolorizing the obtained bran powder with hydrogen peroxide at a ratio of 1:1 ~ 1:10, pH of 7.0 ~ 11.0.0, temperature of 40 ~ 60 deg.C, time of 30min ~ 4h, and rotation speed of 3000 r/min.
(7) The prepared bran powder can be selectively compounded, and selectively added with A vitamins 0.01 ~ 0.1.1%, fructus Jujubae 1 ~ 5%, and Glycyrrhrizae radix 0.001 ~ 0.01.01%.
The invention has the beneficial effects that:
(1) the wall-broken wheat bran powder prepared by the method can be used for processing various wheaten food products such as noodles, bread, steamed bread, vermicelli and the like, and the product is rich in nutrition and easy to absorb by a human body.
(2) The wall-broken wheat bran powder prepared by the method has fine and smooth mouthfeel, can be directly eaten, and can be used as special powder meeting the processing characteristics and quality of various foods. It can also be used for making steamed bread, cookies, yogurt, granule, sausage, noodle, etc., and for preparing vitamin E, wheat bran protein and oligosaccharide.
(3) The steam heat treatment technology adopted by the invention is pollution-free, the synergistic effects like acid hydrolysis, thermal degradation, similar mechanical fracture, oxygen bond destruction, structural rearrangement and the like exist in the treatment process, and the physical structure and chemical components of the bran are greatly changed in the processing process.
(4) The bran raw material is subjected to vapor-phase cooking under a water vapor medium with certain pressure and temperature, the starch, the hemicellulose and the like are partially hydrolyzed to generate soluble sugar, meanwhile, lignin of the compound intercellular layer is softened and partially degraded, and the cell wall is crushed, so that the main barrier effect of extracting intracellular functional components is removed, and the functional components are favorably dissolved. The combined phenol substances in the bran are released, and the total phenol content is greatly improved.
(5) Under the action of high temperature and high pressure, hemicellulose is hydrolyzed and converted into monosaccharide and oligomer, lignin is softened and partially degraded to form saccharides and phenolic compounds, so that the content of soluble substances is increased, and the yield of total soluble sugar is improved by 5 times.
(6) The steam heat treatment can reduce the content of anti-nutritional factors, the content of urease, phytic acid, tannin and the like is obviously reduced, and the utilization efficiency and the digestion efficiency of protein can be obviously improved by the bran subjected to the steam heat treatment.
(7) The steam heat treatment increases the flavor of the bran powder, which gives the bran powder a special flavor.
(8) The steam heat treatment has the sterilization effect, and microorganisms of the bran are killed in the steam heat treatment, so that the mildew probability is reduced; simultaneously, the enzyme is inactivated, and the storage period is prolonged.
(9) The mechanical strength of the bran can be reduced by the steam heat treatment technology, the proportion of the bran powder with smaller granularity prepared by the bran subjected to the steam heat treatment is higher under the same crushing condition, and the energy consumption for preparing the bran powder is greatly reduced.
(10) The ultrafine grinding can increase the specific surface area, surface energy, porosity and the like of the bran powder, so that the bran powder has new characteristics of high solubility, high adsorbability, high fluidity and the like. The superfine bran powder is superfine and easy to be absorbed by human body. Meanwhile, the effective components in the bran powder are released in a large amount in the crushing process, the absorptivity of soluble components is increased, insoluble components are easy to attach to the intestinal wall, the time required for discharging the soluble components out of the body is longer, and particularly, the dietary fibers are micronized, so that the absorptivity of a human body is improved.
(11) The fermentation of the bran can improve the taste of the bran, increase the flavor, reduce anti-nutritional factors, reduce food toxins and strengthen the health care function. Bran is fermented by lactobacillus to form food rich in superoxide dismutase and metabolic products such as lactic acid, acetic acid and a small amount of ethanol.
(12) The bran powder can have more attractive color by decoloring, and the requirements of people on the brightness and the color of the food are met.
(13) The selective compounding can play a role in nutrition complementation, so that the bran powder has more balanced nutrition.
Examples
A processing method of wall-broken bran powder by steam heat treatment comprises the following specific steps:
(1) the quality of the fresh wheat bran raw material is required.
Quality requirement of fresh wheat bran raw material
| Item | Content (wt.) |
| Identity/(%) | 90 |
| Volume weight/(g/L) | 690 |
| Crude protein content (dry basis)/(%) | 8.0 |
| Fatty acid value (KOH) dry basis/(mg/100 g) | 50 |
| Mildew/(%) | 1.0 |
| Particle size | 40 mesh sieving wheat bran |
| Starch content/(%) | 10 |
(2) Pouring 500 mL of clear water into 2 kg of fresh bran, continuously stirring for 5 minutes by adopting a food-grade stirrer, and moistening for 2 hours.
(3) Putting the moistened bran into a steam tank from a feeding hole, introducing saturated steam, maintaining the pressure at 1.0 MPa for 5 min, quickly relieving the pressure, and collecting the bran discharged from a discharging hole.
(4) And (4) performing enzymolysis on the collected wheat bran subjected to steam heat treatment. The ratio of substrate material to liquid in the enzymolysis reaction of the wheat bran is 18: 41; the enzyme concentration is 0.67%; the enzymolysis reaction time is 3 hours; the enzymolysis temperature is 40 ℃.
(5) Fermenting the bran after enzymolysis. The inoculation amount of the lactobacillus is 1 per mill, the fermentation time is 3 hours, and the culture temperature is 40 ℃; after fermentation, enzyme deactivation is carried out for 15 min at 105 ℃.
(6) Preheating at 180 deg.C for 30min, placing the fermented bran into the preheated roasting machine, baking at 150 deg.C for 10min, and improving fragrance.
(7) And drying the baked wheat bran by adopting a special food oven at the temperature of 60 ℃ for 6 hours, wherein the water content is lower than 6%.
(8) And performing superfine grinding on the dried wheat bran by adopting a fluidized bed type jet mill, wherein the motor frequency of a classifier is 15.0 Hz, and the feeding motor frequency is 3.0 Hz.
(9) Decolorizing the pulverized wheat bran powder with hydrogen peroxide at a material-liquid ratio of 1:8, pH of 11.0, temperature of 40 deg.C for 4h, and rotation speed of 3000 r/min.
(10) The obtained cell wall-broken testa Tritici powder can be used as food.
Physical and chemical indexes of wheat bran powder
| Item | Inspection method | Index (I) |
| Moisture/(%) | GB 5009.3 | 4.83% |
| Ash (dry basis)/(%) | GB 5009.4 | 5.51% |
| Insoluble dietary fiber/(%) | GB 5009.88 | 34.99% |
| Soluble dietary fiber/(%) | GB 5009.88 | 3.93% |
| Thickness of the coating | GB/T 5507 | Not less than 150 meshes |
Sensory index of wheat bran powder
| Item | Index (I) |
| Smelling the smell | Has the fragrance of testa Tritici, and the special fragrance of steam heat treatment and baking treatment |
| See color | Golden yellow color and attractive color |
| Taste testing | Has good palatability and good taste |
And (4) conclusion: the content of soluble substances in the wall-broken wheat bran powder is increased by 3.1 times, and the content of insoluble dietary fiber is reduced by 23%. The phytic acid content is obviously reduced, and the energy consumption of the powder preparation is reduced by 46.91%. The obtained wall-broken wheat bran powder has fine taste and good solubility, and can be directly taken with water. The milk, honey and the like are added, so that the taste is better.
The invention is further illustrated by the foregoing specific examples, which should not be construed as limiting the scope of the invention.
Claims (10)
1. A processing method of wall-broken bran powder by steam heat treatment is characterized by comprising the following processing steps: (1) carrying out steam heat treatment; (2) carrying out enzymolysis; (3) fermenting; (4) baking and extracting fragrance; (5) carrying out ultrafine grinding; (6) decoloring; (7) and (4) selectively compounding.
2. The method as claimed in claim 1, wherein the bran is a byproduct obtained from processing grain flour, and comprises one or more of wheat bran, oat bran, sorghum bran, corn bran, and buckwheat bran.
3. The method for processing wall-broken bran powder according to claim 1 or 2, wherein the steam heat treatment comprises moistening fresh bran with distilled water and stirring with food-grade stirrer for 1 ~ 10min and 0.1 ~ 3 h, placing into steam tank after moistening, introducing saturated steam under pressure of 0.2 ~ 1.2.2 MPa and maintaining pressure for 0.1 ~ 10min, rapidly relieving pressure, and collecting bran discharged from discharge outlet.
4. The processing method of the steam heat treatment wall-broken bran powder according to claims 1,2 and 3, characterized in that the enzymolysis method is a periodic peristaltic enhanced enzymolysis, the period is 5 ~ 30 s, the ratio of substrate to liquid in the enzymolysis reaction is 10% ~ 50%, the enzyme concentration is 0.01% ~ 1%, the enzymolysis reaction time is 30min ~ 3 h, and the enzymolysis temperature is 35 ~ 55 ℃.
5. The processing method of the wall-broken bran powder through steam heat treatment according to the claims 1,2,3 and 4, characterized in that the fermentation method comprises the steps of inoculating 1% o of the lactic acid bacteria ~ 1%, fermenting for 30min ~ 3 h, culturing at 28 ~ 50 ℃ for 15 min, and inactivating the enzyme at 105 ℃ after the fermentation is finished.
6. The processing method of the wall-broken bran powder through steam heat treatment according to claims 1,2,3,4, and 5, wherein the baking and aroma-improving method comprises preheating the bran powder for 30min at 180 ℃ in a baking machine, baking the bran powder for 5 ~ 10min at 150 ℃ and ~ 180 ℃ for 5 min, and then drying the bran powder in a special food oven at 60 ℃ and ~ 80 ℃ for 6 ~ 16 h.
7. The method for processing wall-broken bran powder according to claims 1,2,3,4,5, and 6, wherein the ultrafine grinding is carried out by placing dried bran into a fluidized bed type jet mill with air flow rate of 1 ~ 3 m3The pressure is 0.6 ~ 0.8.8 MPa, the frequency of the grader is 10 ~ 50 Hz, and the frequency of the feeder is 1 ~ 15 Hz, so that the bran powder with the granularity of more than or equal to 150 meshes is obtained.
8. The processing method of steam heat treatment wall-broken bran powder according to claims 1,2,3,4,5,6, and 7, wherein the decoloring method comprises decoloring with hydrogen peroxide at a ratio of 1:1 ~ 1:10, pH 7.0 ~ 11.0.0, temperature 40 ~ 60 ℃, time 30min ~ 4h, and rotation speed 3000 r/min.
9. The processing method of the steam heat treatment wall-broken bran powder according to claims 1,2,3,4,5,6,7, and 8, wherein the selective compounding method comprises selectively adding vitamin A0.01 ~ 0.1.1%, fructus Jujubae 1 ~ 5%, and radix Glycyrrhizae 0.001 ~ 0.01.01%.
10. The processing method of the steam heat treatment wall-broken bran powder according to claims 1,2,3,4,5,6,7,8, and 9, wherein the wall-broken bran powder can be directly eaten, and can also be applied to steamed bread, cookies, yogurt, granules, sausage, noodles and other products, and can be used for preparing vitamin E, wheat bran protein and oligosaccharide.
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