CN110973646A - Processing technology for improving taste of wheat dietary fiber powder - Google Patents
Processing technology for improving taste of wheat dietary fiber powder Download PDFInfo
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- CN110973646A CN110973646A CN201911092841.9A CN201911092841A CN110973646A CN 110973646 A CN110973646 A CN 110973646A CN 201911092841 A CN201911092841 A CN 201911092841A CN 110973646 A CN110973646 A CN 110973646A
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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Abstract
The invention discloses a processing technology for improving the taste of wheat dietary fiber powder, which specifically comprises the following steps: (1) pretreatment: adding wheat bran into a flour-mixing beater, and adding drinking water for beating; (2) enzymolysis: adding amylase into the materials to react for 40-60 minutes, adding cellulase, reacting for 2-2.5 hours, and performing enzyme deactivation treatment; (3) extruding and puffing: adding the bran mixture into an extrusion-expansion machine for shearing and expanding; (4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine for roasting and dewatering; (5) superfine grinding: and adding the roasted granules into a spiral conveying hopper of an ultrafine grinder, and grinding to obtain the wheat dietary fiber powder of 80-120 meshes. The processing technology provided by the invention can improve the dissolution of effective components in the raw materials, not only can obtain the bran dietary fiber powder with fine taste, but also greatly retains the nutritional values of mineral elements, amino acids, vitamins and the like which are rich in wheat in the aspect of nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology for improving the taste of wheat dietary fiber powder.
Background
China is a large country for producing wheat, the annual output is more than 1 hundred million tons, the wheat bran processed every year can reach more than 2000 million tons, more than 85 percent of the wheat bran is used in brewing and feed industries, the wheat is used as a main raw material of human diet, the nutritional characteristics of the wheat bran are mainly concentrated on the cortex of the wheat, and the wheat bran is increasingly regarded by people as a raw material of health-care food. Bran contains rich enzyme system, protein, carbohydrate, vitamins and minerals, and has advantages of sufficient source and low cost.
In addition, the bran contains a large amount of water-insoluble arabinoxylan and a large amount of insoluble dietary fibers, and physical obstruction can be formed on gluten in the whole-wheat bread making process, so that the diffusion of water to gluten protein is influenced, the formation of gluten is obstructed, and the problems of large hardness, rough texture, poor taste and the like of the whole-wheat bread are caused.
Therefore, the research on the wheat dietary fiber powder which is simple in processing method and high in edible quality has good economic and social benefits.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a processing technology for improving the taste of wheat dietary fiber powder, and the method organically combines the processing methods of humidifying, extruding, puffing, baking and superfine grinding in order, so that not only is the wheat bran dietary fiber powder with fine taste obtained, but also the nutritional values of mineral elements, amino acids, vitamins and the like which are rich in wheat are greatly reserved in the aspect of nutrition, and the wheat bran dietary fiber powder which has high nutritional value and can be widely used as a food processing raw material or can be directly eaten is obtained.
In order to realize the purpose, the invention provides a processing technology for improving the taste of wheat dietary fiber powder, which comprises the following specific steps:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, uniformly stirring, controlling the moisture content of the wheat bran to be 20% -30%, soaking for 45min at the temperature of 40-50 ℃, and pulping to obtain a raw material with the granularity of 20-60 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase, and reacting for 40-60 minutes; cooling the material to 40-50 ℃, adding cellulase, and reacting for 2-2.5 hours; carrying out enzyme deactivation treatment on the reacted mixture;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70-80 ℃, the second-stage heating temperature to be 95-105 ℃, and the outlet temperature to be 180-200 ℃; shearing under the conditions that the rotating speed of the screw is 35-40 Hz and the feeding rotating speed is 45-50 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine to be roasted and dewatered to obtain roasted and fried granules, and controlling the water content to be 1-3%;
(5) superfine grinding: adding the baked and fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 30-50 Hz, the feeding frequency is 5-15 Hz, the frequency of a grader is 15-35 Hz, and the temperature is 40 ℃ to obtain the wheat dietary fiber powder with the particle size of 80-120 meshes.
Preferably, the moisture content of the bran is controlled to be 22-25% in the step (1).
Preferably, in the step (2), the addition amount of the amylase is 0.05-0.1% of the dry weight of the wheat bran, and the addition amount of the cellulase is 0.1-0.5% of the dry weight of the wheat bran.
Preferably, the frequency of the main machine of the electromagnetic roasting machine in the step (4) is 30-40 Hz, and the heating power is 30-35 kw for roasting and removing water.
Preferably, the frying temperature in the step (4) is controlled at 125 ℃ and kept for 15 min.
Preferably, in the step (5), the wheat dietary fiber powder is obtained by crushing under the conditions that the host frequency is 35Hz, the feeding frequency is 10Hz and the classifier frequency is 30 Hz.
Preferably, when the enzyme is inactivated at a high temperature in the step (2), the temperature is controlled to be 110-120 ℃, and the enzyme inactivation time is 15-20 min.
Preferably, when the enzyme is inactivated at a high temperature in the step (2), the water bath with a pressure value of 0.16MPa to 0.18MPa is adopted for heating.
Has the advantages that:
1. pretreatment and enzymolysis can reduce the content of crude dietary fiber in wheat bran
The wheat bran is treated by the pretreatment and the double-enzyme method, lipase and lipoxidase in the wheat bran can be inactivated, the enzyme inactivation rate is up to 99 percent on average, the content of crude dietary fiber in the wheat bran can be reduced, the taste of the wheat bran is obviously improved, and the wheat bran has better edibility after enzymolysis.
2. The extrusion puffing and superfine grinding can obviously improve the performance of the wheat bran from the following two aspects
a) Improved reconstitution performance
By adopting the superfine grinding technology and the arrangement of a grading system, not only large particles are strictly limited, but also undersize particles are controlled, superfine powder with uniform particle size distribution is obtained, and meanwhile, the adsorption capacity, the solubility and the like of the product are increased to a great extent, so that the product mixing performance is better.
TABLE 1 summary of the measured results of the reconstitution properties
b) The nutrition is easy to be absorbed
The process combines the technologies of extrusion swelling wall breaking and superfine grinding wall breaking, after the cell wall breaking, the effective components in the cell wall are fully exposed, the release speed and the release amount of the effective components of the plant are greatly improved, so that the absorption speed of a human body is obviously accelerated, and the absorption amount is obviously increased.
3. The accurate regulation and control of the baking and frying process can obviously improve the sensory quality of the bran
The electromagnetic roasting machine adopted by roasting has an accurate temperature control and air cooling system, and by establishing a heating temperature rise curve model of specific equipment and specific raw materials, the temperature rise process is accurately controlled in the roasting and roasting process of wheat bran, the heating power, the rotary stirring frequency of the roasting machine and the moisture content of extruded particles, so that the taste and smell of the wheat bran can be changed to the greatest extent in a controllable range by Maillard reaction, and the wheat bran has strong wheat fragrance.
In conclusion, according to the technical scheme provided by the invention, the pretreatment, enzymolysis, extrusion puffing, baking and frying and superfine grinding treatment methods are organically combined in order, so that the internal tissue structure of the bran is changed under the extrusion shearing action of the double screws, the physical properties are changed, the cell wall of fibrous tissue is cracked, the fibrous cell tissue is cracked, and the original bran loses strong toughness; the superfine grinding technology is adopted, so that the product fineness reaches the micron level or even the nanometer level. The cell wall is broken, the effective components in the cell are exposed, the dissolution of the effective components in the raw materials is improved, the bran dietary fiber powder with fine taste is obtained, and the nutritional values of mineral elements, amino acids, vitamins and the like which are rich in wheat are greatly reserved in the aspect of nutrition.
Meanwhile, electron microscope analysis finds that the microscopic morphology of the processed wheat bran has obvious influence, the process can destroy the sheet structure of the wheat bran raw material, the fiber structure of the wheat bran raw material is destroyed by hot pressing, so that the wall breaking effect is generated, a large amount of starch is released and gelatinized, and the starch is released through extrusion of mechanical force, so that a product with a smooth surface is formed.
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 embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a 500-time electron microscope image of wheat dietary fiber powder without processing wheat bran;
FIG. 3 is an electron microscope image of 1000 times of wheat dietary fiber powder without processing wheat bran;
FIG. 4 is an electron microscope image of 500 times of the dietary fiber powder of wheat after the wheat bran is treated by the process of the invention;
FIG. 5 is an electron microscope image of 1000 times of the dietary fiber powder of wheat after the wheat bran is treated by the process of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a processing technology for improving the mouthfeel of wheat dietary fiber powder, which adopts a double cell wall breaking technology to break plant cell walls, release plant biochemicals and furthest fuse dietary fibers, vitamins and other nutrient elements in plants. The specific implementation mode is as follows:
example 1:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, stirring uniformly, controlling the moisture content of the bran to be 20%, soaking for 45min at the temperature of 40 ℃, and pulping to obtain a raw material with the granularity of 20 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase accounting for 0.05 percent of the dry weight of the wheat bran, and reacting for 40 minutes; after the materials are cooled to 40 ℃, cellulase accounting for 0.1 percent of the dry weight of the wheat bran is added for reaction for 2 hours; heating the mixture container in water bath at 110 deg.C for 15min under 0.16 MPa;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70 ℃, the second-stage heating temperature to be 95 ℃ and the outlet temperature to be 180 ℃; shearing under the conditions that the rotating speed of a screw is 35Hz and the feeding rotating speed is 45 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine, and roasting and dehydrating under the conditions that the frequency of a main machine is 30Hz and the heating power is 30kw, controlling the roasting temperature at 125 ℃ and keeping the temperature for 15min to obtain roasted granules, wherein the water content is controlled to be 3%;
(5) superfine grinding and wall breaking: adding the fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 30Hz, the feeding frequency is 5Hz, the frequency of a grader is 15Hz and the temperature is 40 ℃ to obtain the 80-mesh wheat dietary fiber powder.
Example 2:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, stirring uniformly, controlling the moisture content of the bran to be 30%, soaking for 45min at the temperature of 50 ℃, and pulping to obtain a raw material with the granularity of 20 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase accounting for 0.1 percent of the dry weight of the wheat bran, and reacting for 60 minutes; after the materials are cooled to 50 ℃, cellulase accounting for 0.1 percent of the dry weight of the wheat bran is added for reaction for 2.5 hours; heating the mixture container in water bath at 110 deg.C for 15min under 0.18 MPa;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70 ℃, the second-stage heating temperature to be 95 ℃ and the outlet temperature to be 180 ℃; shearing under the conditions that the rotating speed of a screw is 35Hz and the feeding rotating speed is 45 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine, and roasting and dehydrating under the conditions that the frequency of a main machine is 40Hz and the heating power is 35kw, controlling the roasting temperature at 125 ℃ and keeping the temperature for 15min to obtain the roasted granules, wherein the water content is controlled to be 1%;
(5) superfine grinding and wall breaking: adding the fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 50Hz, the feeding frequency is 15Hz, the frequency of a grader is 35Hz, and the temperature is 40 ℃ to obtain the 80-mesh wheat dietary fiber powder.
Example 3:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, stirring uniformly, controlling the moisture content of the bran to be 22%, soaking for 45min at the temperature of 40 ℃, and pulping to obtain a raw material with the granularity of 60 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase accounting for 0.05 percent of the dry weight of the wheat bran, and reacting for 40 minutes; after the materials are cooled to 40 ℃, cellulase accounting for 0.5 percent of the dry weight of the wheat bran is added for reaction for 2 hours; heating the mixture container in water bath at 110 deg.C for 20min under 0.16 MPa;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70 ℃, the second-stage heating temperature to be 95 ℃ and the outlet temperature to be 180 ℃; shearing under the conditions that the rotating speed of a screw is 35Hz and the feeding rotating speed is 45 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine, and roasting and dehydrating under the conditions that the frequency of a main machine is 40Hz and the heating power is 35kw, controlling the roasting temperature at 125 ℃ and keeping the temperature for 15min to obtain roasted granules, wherein the water content is controlled to be 3%;
(5) superfine grinding and wall breaking: adding the fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 35Hz, the feeding frequency is 10Hz, the frequency of a grader is 30Hz, and the temperature is 40 ℃ to obtain 120-mesh wheat dietary fiber powder.
Example 4:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, stirring uniformly, controlling the moisture content of the bran to be 25%, soaking for 45min at the temperature of 50 ℃, and pulping to obtain a raw material with the granularity of 60 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase accounting for 0.1 percent of the dry weight of the wheat bran, and reacting for 40 minutes; after the materials are cooled to 50 ℃, cellulase accounting for 0.5 percent of the dry weight of the wheat bran is added for reaction for 2.5 hours; heating the mixture container in water bath at 120 deg.C for 20min under 0.18 MPa;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70 ℃, the second-stage heating temperature to be 95 ℃ and the outlet temperature to be 180 ℃; shearing under the conditions that the rotating speed of a screw is 35Hz and the feeding rotating speed is 45 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine, and roasting and dehydrating under the conditions that the frequency of a main machine is 40Hz and the heating power is 35kw, controlling the roasting temperature at 125 ℃ and keeping the temperature for 15min to obtain the roasted granules, wherein the water content is controlled to be 1%;
(5) superfine grinding and wall breaking: adding the fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 50Hz, the feeding frequency is 15Hz, the frequency of a grader is 35Hz, and the temperature is 40 ℃ to obtain 120-mesh wheat dietary fiber powder.
The particle state of the wheat bran without double wall breaking treatment is compared with the particle state of the wheat dietary fiber powder treated by the process of the invention in the embodiment 4, and the specific result refers to the attached drawings 2-5 of the specification:
① accompanying figures 2-3 are electron microscope images of unprocessed wheat bran;
② accompanying figures 4-5 are electron microscope images of the wheat dietary fiber powder treated by the process of the invention.
And (4) conclusion: the wheat bran which is not treated by the process mainly presents a flaky microscopic morphology, and starch particles which are rough in surface and partially elliptical are dispersed on the surface. The wheat dietary fiber powder treated by the process of the invention presents a smooth surface and a large amount of starch particles are dispersed on the surface. Obviously, the roughness of the wheat dietary fiber powder treated by the process is effectively improved, and the state of finished product particles is obviously weakened and is more uniform and fine.
According to the technical scheme, compared with the prior art, the processing technology for improving the taste of the wheat dietary fiber powder is disclosed, and the processing methods of humidifying, extruding, puffing, baking and superfine grinding are organically combined in order, so that the wheat dietary fiber powder with fine taste is obtained, and the nutritional values of mineral elements, amino acids, vitamins and the like which are rich in wheat are greatly reserved in the aspect of nutrition, so that the wheat dietary fiber powder with high nutritional value and wide application as a food processing raw material or can be directly eaten is obtained.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A processing technology for improving the mouthfeel of wheat dietary fiber powder is characterized by comprising the following steps:
(1) pretreatment: adding wheat bran into a flour mixer, adding drinking water, uniformly stirring, controlling the moisture content of the wheat bran to be 20% -30%, soaking for 45min at the temperature of 40-50 ℃, and pulping to obtain a raw material with the granularity of 20-60 meshes;
(2) enzymolysis: heating the material to 60 ℃, adding amylase, and reacting for 40-60 minutes; cooling the material to 40-50 ℃, adding cellulase, and reacting for 2-2.5 hours; carrying out enzyme deactivation treatment on the reacted mixture;
(3) extruding and puffing: adding the bran mixture into a double-screw extrusion puffing machine, controlling the first-stage heating temperature to be 70-80 ℃, the second-stage heating temperature to be 95-105 ℃, and the outlet temperature to be 180-200 ℃; shearing under the conditions that the rotating speed of the screw is 35-40 Hz and the feeding rotating speed is 45-50 Hz; and rotary-cut into particles to complete the puffing;
(4) baking and frying: adding the extruded and puffed granules into an electromagnetic roasting machine to be roasted and dewatered to obtain roasted and fried granules, and controlling the water content to be 1-3%;
(5) superfine grinding: adding the baked and fried granules into a spiral conveying hopper of an ultrafine grinder, and grinding under the conditions that the frequency of a main machine is 30-50 Hz, the feeding frequency is 5-15 Hz, the frequency of a grader is 15-35 Hz, and the temperature is 40 ℃ to obtain the wheat dietary fiber powder with the particle size of 80-120 meshes.
2. The processing technology for improving the mouthfeel of the dietary fiber powder of wheat according to claim 1, wherein the moisture content of the bran in the step (1) is controlled to be 22-25%.
3. The processing technology of improving the mouthfeel of the dietary fiber powder of wheat according to claim 1, wherein the addition amount of amylase in the step (2) is 0.05-0.1% of the dry weight of the wheat bran, and the addition amount of cellulase is 0.1-0.5% of the dry weight of the wheat bran.
4. The processing technology for improving the mouthfeel of the dietary fiber powder of wheat according to claim 1, wherein the electromagnetic roasting machine in the step (4) is used for roasting and dewatering under the conditions that the main machine frequency is 30-40 Hz and the heating power is 30-35 kw.
5. The processing technology for improving the mouthfeel of the dietary fiber powder of wheat according to claim 1, wherein the parching temperature in the step (4) is controlled at 125 ℃ and kept for 15 min.
6. The processing technology for improving the mouthfeel of the wheat dietary fiber powder as claimed in claim 1, wherein the wheat dietary fiber powder is obtained by crushing in the step (5) under the conditions of a host frequency of 35Hz, a feeding frequency of 10Hz and a classifier frequency of 30 Hz.
7. The processing technology for improving the mouthfeel of the dietary fiber powder of wheat according to claim 1, wherein the temperature is controlled to be 110-120 ℃ and the enzyme deactivation time is 15-20 min when the enzyme is deactivated at a high temperature in the step (2).
8. The processing technology for improving the mouthfeel of the dietary fiber powder of wheat according to claim 7, wherein the water bath with the pressure value of 0.16 MPa-0.18 MPa is adopted for heating when the enzyme is inactivated at high temperature in the step (2).
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| CN111358012A (en) * | 2020-04-28 | 2020-07-03 | 唐山中宏康远科技有限公司 | Processing technology for improving taste of wheat dietary fiber powder |
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Application publication date: 20200410 |