CN112244274A - Processing technology for improving peeling rate of aleurone layer and wheat cortex in wheat processing - Google Patents
Processing technology for improving peeling rate of aleurone layer and wheat cortex in wheat processing Download PDFInfo
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Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing, which relates to the technical field of wheat processing, and specifically comprises the following steps: 1) preparing porous starch; 2) performing acidolysis treatment on chitosan, and then crosslinking the chitosan with porous starch to obtain crosslinked porous starch; 3) pre-treating wheat; 4) dispersing the cross-linked porous starch in white oil to obtain an impregnation liquid, carrying out vacuum pressurization impregnation treatment on the pretreated wheat, and then carrying out wheat wetting treatment again. The process method provided by the invention can improve the stripping rate of the aleurone layer and the wheat bran layer in the wheat processing, so that the aleurone layer and the wheat bran layer are easy to strip and separate, thereby improving the content of the aleurone layer in the flour and improving the nutrition and the quality of the flour.
Description
Technical Field
The invention belongs to the technical field of wheat processing, and particularly relates to a processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing.
Background
Wheat grains are one of staple foods for human, and the content of nutrient substances is very rich, but the distribution is not balanced. Starch and protein are mainly distributed in the endosperm part, while a large amount of dietary fiber, minerals and vitamins are concentrated in the cortex, aleurone layer and embryo part. The aleurone layer contains abundant protein, dietary fiber, B vitamins and various minerals essential to human body, such as potassium, magnesium, ferrum, zinc, selenium, etc., and is an important source of wheat nutrient substances. However, the aleurone layer is located between the seed coat and the endosperm, and is tightly adhered to the wheat cortex, so that the aleurone layer is extremely difficult to separate. In order to ensure the taste of the flour, the modern wheat flour milling process generally adopts a graded flour production process of graded purification, and flour is gradually taken from the center of endosperm to the periphery, so that the aleurone layer, the cortex and the embryo are prevented from entering the wheat flour as much as possible. Under the process condition, the flour yield of the wheat core flour is 30-40%, the flour yield of the wheat core flour is 70-75%, the nutritional ingredients of the wheat cortex, the aleurone layer and the like are greatly lost, the content of dietary fiber is reduced, and the comprehensive intake of the wheat nutritional substances by a human body can be influenced by long-term single eating of the wheat core flour and the aleurone layer; meanwhile, the excessive processing also causes a series of problems of increased by-products, increased energy consumption, serious grain waste and the like.
Modern flour milling technology can improve the flour yield as much as possible by adjusting process technology and improving operation method, and meanwhile, more researches are carried out on the separation process of the wheat aleurone layer and the application of the wheat aleurone layer in food, but the research on the processing technology with high flour yield, which directly grinds the aleurone layer and avoids excessive bran from entering, is rarely touched. Aiming at the technical defects that the aleurone layer and the wheat cortex are extremely difficult to peel in the wheat processing, so that the aleurone layer content in the flour is low, and the nutrient components are greatly lost, the wheat is creatively preprocessed, so that the aleurone layer and the wheat cortex are easy to peel in the wheat processing process, the aleurone layer content in the flour is improved, and the nutrition and the quality of the flour are improved.
Disclosure of Invention
The invention aims to provide a processing technology for improving the peeling rate of an aleurone layer and a wheat bran layer in wheat processing aiming at the existing problems.
The invention is realized by the following technical scheme:
a processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing comprises the following specific steps:
1) placing the weighed corn starch into a container according to the mass-to-volume ratio of the corn starch to deionized water of 1:5-10g/mL, adding deionized water, uniformly stirring, adjusting the pH to 4.5-5.5, carrying out 400-450W ultrasonic treatment for 15-20min, placing into a water bath kettle at 52-55 ℃, preheating for 10-15min, then carrying out enzymolysis reaction for 24-26h in a constant-temperature water bath according to 5.5-6.0% and 1.3-1.6% of the mass of the corn starch, inactivating enzyme, stopping reaction, carrying out vacuum filtration on the obtained starch solution, washing with deionized water, carrying out suction filtration, and carrying out freeze drying at-20-30 ℃ for 20-25h to obtain porous starch;
2) adding the weighed chitosan into a 0.09-0.096M hydrochloric acid solution according to the mass-volume ratio of 1:100-120g/mL, and fully stirring in an oil bath kettle at the temperature of 103-107 ℃ to obtain the acid-degraded chitosan with the viscosity-average molecular weight of 100-110KDa for later use; in the invention, the chitosan is degraded by hydrochloric acid solution, so that the chitosan has better water solubility and is beneficial to subsequent crosslinking with porous starch; placing the weighed acid-degraded chitosan and porous starch into a container according to the mass ratio of the acid-degraded chitosan to the porous starch to the anhydrous sodium carbonate to the sodium trimetaphosphate being 12-14:36-38:1:2-2.5, adding appropriate amount of deionized water, stirring, adding anhydrous sodium carbonate and sodium trimetaphosphate to obtain reaction solution with solid-to-liquid ratio of 13-16%, adjusting pH of the reaction solution system to 8.5-9.0 with 1-1.5M sodium hydroxide, fully stirring the mixture in an oil bath kettle at the temperature of between 53 and 56 ℃ for 1 to 2 hours, cooling the mixture, adjusting the pH value to between 5.0 and 5.5 by using 1 to 1.5M hydrochloric acid, repeatedly washing the mixture by using deionized water, centrifuging the mixture for 10 to 15 minutes at the speed of 3000 plus 4000r/min, removing supernatant, and freeze-drying the product at the temperature of between 20 ℃ below zero and 30 ℃ below zero for 24 to 28 hours to obtain the crosslinked porous starch; according to the invention, chitosan with low viscosity-average molecular weight is obtained by degrading chitosan through an acid method and is used as a raw material for crosslinking with porous starch, sodium trimetaphosphate is used as a crosslinking agent to prepare crosslinked porous starch, the surface of the chitosan subjected to acid degradation is rough and is distributed with abundant small holes after freeze drying treatment, and a large amount of chitosan is covered on the surface of the porous starch through crosslinking treatment, so that the crosslinked porous starch has an excellent water absorption expansion effect;
3) removing impurities from wheat, screening, performing water-absorbing treatment on the wheat at the water temperature of 20-25 ℃, absorbing water for 3-5 times, and wetting for 25-30h, wherein the water content of the wheat after wetting is controlled at 23-26%, refrigerating the wheat after wetting at-5 to-10 ℃ for 40-45h, and performing vacuum drying at 40-45 ℃ for 5-6h to obtain pretreated wheat; according to the invention, the wheat is subjected to low-temperature freezing treatment after water treatment, so that the moisture in the wheat bran layer of the wheat can be frozen into ice, the volume of the wheat bran layer is increased along with the freezing and crystallization of the moisture in the wheat bran layer, and the wheat bran layer pores can be enlarged;
4) ultrasonically dispersing a proper amount of cross-linked porous starch in food-grade white oil, carrying out 300-400W ultrasonic treatment for 15-25min, uniformly dispersing to obtain an impregnation liquid with the cross-linked porous starch content of 5-8%, placing pretreated wheat in a vacuum impregnation pressure tank, vacuumizing to 0.05-0.07MPa, carrying out vacuum treatment for 3-5min, then injecting the impregnation liquid according to 4-6% of the mass of the pretreated wheat, pressurizing to 0.2-0.3MPa, carrying out pressurized impregnation for 3-5min, after the treatment is finished, carrying out wheat wetting treatment again for 50-55h to ensure that the water content of the wheat reaches 15-20%; according to the invention, white oil is used as a solvent, the cross-linked porous starch is injected between the aleurone layer and the wheat cortex through vacuum pressurization and impregnation treatment, and long-time wheat wetting treatment is carried out, so that the cross-linked porous starch fully absorbs water and expands, the gap between the aleurone layer and the wheat cortex is enlarged, the bonding strength between the aleurone layer and the wheat cortex is reduced, the contact area between the aleurone layer and the wheat cortex is reduced, the aleurone layer and the wheat cortex are easy to peel and separate under the action of external force in the processing process of wheat, the content of the aleurone layer in the flour can be increased, the nutrition and the quality of the flour are enhanced, the peeled and separated wheat cortex is easy to remove as impurities in the subsequent process, and the problem that the taste of the flour is reduced due to the fact that excessive wheat bran enters.
Compared with the prior art, the invention has the following advantages:
the invention adopts vacuum pressure dipping process to inject cross-linked porous starch between aleurone layer and wheat cortex, and after long time of wheat wetting treatment, the cross-linked porous starch fully absorbs water and expands, so as to increase the gap between aleurone layer and wheat cortex, reduce the bonding strength between aleurone layer and wheat cortex and reduce the contact area between aleurone layer and wheat cortex, so that the wheat is easy to be peeled off and separated under the action of external force in the processing process, thereby increasing the content of aleurone layer in the flour, enhancing the nutrition and quality of the flour, and the separated wheat cortex is easy to be removed as impurity in the subsequent process, thereby avoiding the phenomenon that the wheat bran is caused by excessive entering the flour due to the increase of the content of aleurone layer in the flour to cause the wheat bran to cause the low content of aleurone layer in the flour The taste is reduced, thereby realizing the improvement of the nutrition and the quality of the flour.
Detailed Description
The present invention will be further described with reference to specific embodiments.
Example 1
A processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing comprises the following specific steps:
1) placing the weighed corn starch into a container according to the mass-to-volume ratio of the corn starch to deionized water of 1:5g/mL, adding deionized water, uniformly stirring, adjusting the pH value to 4.5, carrying out 400W ultrasonic treatment for 15min, placing the mixture into a water bath kettle at 52 ℃ for preheating for 10min, then adding alpha-amylase and glucoamylase according to 5.5% and 1.3% of the mass of the corn starch, carrying out enzymolysis reaction for 24h in a constant-temperature water bath, inactivating the enzyme, stopping the reaction, carrying out vacuum filtration on the obtained starch solution, washing with the deionized water, carrying out the vacuum filtration, and carrying out freeze drying at-20 ℃ for 20h to obtain porous starch;
2) adding the weighed chitosan into 0.09M hydrochloric acid solution according to the mass-volume ratio of 1:100g/mL, fully stirring in an oil bath kettle at 103 ℃ to obtain acid-degraded chitosan with the viscosity-average molecular weight of 100KDa, keeping for later use, adding a proper amount of deionized water into a container according to the mass ratio of 12:36:1:2 of the acid-degraded chitosan, the porous starch, the anhydrous sodium carbonate and the sodium trimetaphosphate, uniformly stirring, adding the anhydrous sodium carbonate and the sodium trimetaphosphate to obtain a reaction solution with the solid-to-liquid ratio of 13%, adjusting the pH of the reaction solution system to 8.5 by using 1M sodium hydroxide, fully stirring for 1h in the oil bath kettle at 53 ℃, cooling, adjusting the pH to 5.0 by using 1M hydrochloric acid, repeatedly washing by using the deionized water, centrifuging at 3000r/min for 10min, discarding supernatant, freeze-drying the product for 24h at-20 ℃, obtaining cross-linked porous starch;
3) removing impurities from wheat, screening, performing water-absorbing treatment on the wheat at the water temperature of 20 ℃, absorbing water for 3 times, and wetting for 25h, wherein the water content of the wheat after wetting is controlled at 23%, refrigerating the wheat after wetting at-5 ℃ for 40h, and performing vacuum drying at 40 ℃ for 5h to obtain pretreated wheat;
4) ultrasonically dispersing a proper amount of cross-linked porous starch in food-grade white oil, carrying out 300W ultrasonic treatment for 15min, uniformly dispersing to obtain an impregnation liquid with the cross-linked porous starch content of 5%, putting pretreated wheat in a vacuum impregnation pressure tank, vacuumizing to 0.05MPa, carrying out vacuum treatment for 3min, then injecting the impregnation liquid according to 4% of the mass of the pretreated wheat, pressurizing to 0.2MPa, carrying out pressure impregnation for 3min, after the treatment is finished, carrying out wheat wetting treatment on the wheat again, and carrying out treatment for 50h to enable the water content of the wheat to reach 15%.
Example 2
A processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing comprises the following specific steps:
1) placing the weighed corn starch into a container according to the mass-to-volume ratio of the corn starch to deionized water of 1:8g/mL, adding deionized water, uniformly stirring, adjusting the pH value to 5.0, carrying out ultrasonic treatment at 450W for 18min, placing the mixture into a water bath kettle at 53 ℃ for preheating for 12min, then adding alpha-amylase and glucoamylase according to 5.8% and 1.5% of the mass of the corn starch, carrying out enzymolysis reaction for 25h in a constant-temperature water bath, inactivating the enzymes, stopping the reaction, carrying out vacuum filtration on the obtained starch solution, washing with the deionized water, carrying out the vacuum filtration, and carrying out freeze drying at-25 ℃ for 23h to obtain porous starch;
2) adding the weighed chitosan into 0.093M hydrochloric acid solution according to the mass-volume ratio of 1:110g/mL, fully stirring in an oil bath kettle at 105 ℃ to obtain acid-degraded chitosan with the viscosity-average molecular weight of 110KDa for later use, placing the weighed acid-degraded chitosan and porous starch into a container according to the mass ratio of 13:37:1:2.3, adding a proper amount of deionized water, uniformly stirring, adding anhydrous sodium carbonate and sodium trimetaphosphate to obtain a reaction liquid with the solid-liquid ratio of 15%, adjusting the pH of the reaction liquid system to 8.5 by using 1.2M sodium hydroxide, fully stirring in the oil bath kettle at 55 ℃ for 1.5h, cooling, adjusting the pH to 5.5 by using 1.2M hydrochloric acid, repeatedly washing by using deionized water, centrifuging at 3500r/min for 12min, discarding the supernatant, freeze-drying the product at-25 ℃ for 25h, obtaining cross-linked porous starch;
3) removing impurities from wheat, screening, performing water-absorbing treatment on the wheat at the water temperature of 23 ℃, absorbing water for 4 times, and wetting for 28h, wherein the water content of the wheat after wetting is controlled at 25%, refrigerating the wheat after wetting at-8 ℃ for 43h, and performing vacuum drying at 42 ℃ for 5.5 to obtain pretreated wheat;
4) ultrasonically dispersing a proper amount of cross-linked porous starch in food-grade white oil, carrying out 350W ultrasonic treatment for 20min, uniformly dispersing to obtain an impregnation liquid with the cross-linked porous starch content of 7%, putting pretreated wheat in a vacuum impregnation pressure tank, vacuumizing to 0.06MPa, carrying out vacuum treatment for 4min, then injecting the impregnation liquid according to 5% of the mass of the pretreated wheat, pressurizing to 0.25MPa, carrying out pressure impregnation for 4min, after the treatment is finished, carrying out wheat wetting treatment again on the wheat, and carrying out treatment for 53h to enable the water content of the wheat to reach 18%.
Example 3
A processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing comprises the following specific steps:
1) placing the weighed corn starch into a container according to the mass-to-volume ratio of the corn starch to deionized water of 1:10g/mL, adding deionized water, uniformly stirring, adjusting the pH value to 5.5, carrying out ultrasonic treatment at 450W for 20min, placing the mixture into a water bath kettle at 55 ℃ for preheating for 15min, then adding alpha-amylase and glucoamylase according to 6.0 percent and 1.6 percent of the mass of the corn starch, carrying out enzymolysis reaction for 26h in a constant-temperature water bath, inactivating the enzymes, stopping the reaction, carrying out vacuum filtration on the obtained starch solution, washing with the deionized water, carrying out the vacuum filtration, and carrying out freeze drying at-30 ℃ for 25h to obtain porous starch;
2) adding the weighed chitosan into 0.096M hydrochloric acid solution according to the mass-volume ratio of 1:120g/mL, fully stirring in an oil bath kettle at 107 ℃ to obtain acid-degraded chitosan with the viscosity-average molecular weight of 110KDa for later use, placing the weighed acid-degraded chitosan and porous starch into a container, adding a proper amount of deionized water, uniformly stirring, adding anhydrous sodium carbonate and sodium trimetaphosphate to obtain a reaction solution with the solid-liquid ratio of 16%, adjusting the pH of the reaction solution system to 9.0 by using 1.5M sodium hydroxide, fully stirring for 2h in the oil bath kettle at 56 ℃, cooling, adjusting the pH to 5.5 by using 1.5M hydrochloric acid, repeatedly washing by using deionized water, centrifuging for 15min at 4000r/min, discarding supernatant, freeze-drying the product for 28h at-30 ℃, obtaining cross-linked porous starch;
3) removing impurities from wheat, screening, performing water-absorbing treatment on the wheat at 25 ℃, absorbing water for 5 times, and wetting for 30h, wherein the water content of the wheat after wetting is controlled at 26%, refrigerating the wheat after wetting at-10 ℃ for 45h, and performing vacuum drying at 45 ℃ for 6h to obtain pretreated wheat;
4) ultrasonically dispersing a proper amount of cross-linked porous starch in food-grade white oil, carrying out 400W ultrasonic treatment for 25min, uniformly dispersing to obtain an impregnation liquid with the cross-linked porous starch content of 8%, putting pretreated wheat in a vacuum impregnation pressure tank, vacuumizing to 0.07MPa, carrying out vacuum treatment for 5min, then injecting the impregnation liquid according to 6% of the mass of the pretreated wheat, pressurizing to 0.3MPa, carrying out pressure impregnation for 5min, after the treatment is finished, carrying out wheat wetting treatment on the wheat again, and carrying out treatment for 55h to enable the water content of the wheat to reach 20%.
Comparative example: the refrigeration treatment in step 3) was removed, and the procedure was the same as in example 1.
Test experiments
Selecting imported western hard red spring wheat as a wheat raw material, processing the wheat raw material by the process methods provided by examples 1-3 and comparative examples to obtain a wheat sample, performing only impurity removal and wheat wetting treatment on the wheat raw material of a control group (the water content of the wheat is 15% after the wheat wetting treatment), and performing production by using the existing workshop technology, specifically producing a reference document (a process technology and an operation method for improving the flour yield, Lilinxuan and the like, modern flour industry, 2 nd 2019), and fixing the workshopThe production line is used for adjusting the flour path, a pre-1 skin milling process, a flour milling process combining a large amount of high-quality heart flour in the front path, a large amount of aleurone layer flour in the middle and rear paths, vertical flour cleaning and milling collision are adopted, the aleurone layer part enters flour, the flour yield is controlled to be about 85%, the flour is controlled not to contain bran, a flour sample is obtained, the vitamin content is determined by GB/T5009.82-2016, the dietary fiber content is determined by GB/T5009.88-2014, and the results are as follows: vB1
Note: the B vitamins and the dietary fibers contained in the aleurone layer are important sources of wheat nutrient substances, so that the content of the B vitamins and the dietary fibers in the flour can be measured, and the content of the aleurone layer entering the flour in the wheat processing can be reflected from the side.
According to the test results, the contents of B vitamins and dietary fibers in the flour sample provided by the embodiment of the invention are obviously higher than those in the control group, so that the process method provided by the invention can improve the stripping rate of the aleurone layer and the wheat bran layer in wheat processing, and enables the aleurone layer and the wheat bran layer to be easily stripped and separated, thereby improving the content of the aleurone layer in the flour and improving the nutrition and quality of the flour.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention.
Claims (6)
1. A processing technology for improving the peeling rate of an aleurone layer and a wheat cortex layer in wheat processing is characterized by comprising the following specific steps:
1) weighing a proper amount of corn starch, placing the corn starch in a container, adding a proper amount of deionized water, uniformly stirring, adjusting the pH value to 4.5-5.5, carrying out ultrasonic treatment for 15-20min, placing the container in a water bath kettle at 52-55 ℃ for preheating for 10-15min, then adding a proper amount of alpha-amylase and glucoamylase, carrying out enzymolysis reaction for 24-26h in a constant-temperature water bath, inactivating enzyme, stopping the reaction, carrying out vacuum suction filtration on the obtained starch solution, washing with deionized water, carrying out suction filtration, and carrying out freeze drying for 20-25h to obtain porous starch;
2) weighing a proper amount of chitosan, adding the chitosan into a hydrochloric acid solution, fully stirring the chitosan and the porous starch in an oil bath pot at the temperature of 103-107 ℃ to obtain acid-degraded chitosan for later use, weighing a proper amount of the acid-degraded chitosan and the porous starch, placing the chitosan and the porous starch in a container, adding a proper amount of deionized water, uniformly stirring the mixture, adding a proper amount of anhydrous sodium carbonate and sodium trimetaphosphate to obtain a reaction solution, adjusting the pH value of the reaction solution system to 8.5-9.0 by using sodium hydroxide, fully stirring the mixture in the oil bath pot at the temperature of 53-56 ℃ for 1-2h, adjusting the pH value to 5.0-5.5 by using hydrochloric acid after cooling, repeatedly washing the mixture by using deionized water, centrifuging the mixture for 10-15min, removing supernatant, and;
3) removing impurities from wheat, screening, performing water-absorbing treatment on the wheat for 3-5 times, wherein the wheat wetting time is 25-30h, the water content of the wheat after wheat wetting is controlled at 23-26%, refrigerating the wheat after wheat wetting at-5 to-10 ℃ for 40-45h, and performing vacuum drying at 40-45 ℃ for 5-6h to obtain pretreated wheat;
4) ultrasonically dispersing a proper amount of cross-linked porous starch in food-grade white oil, uniformly dispersing to obtain an impregnation liquid, placing pretreated wheat in a vacuum impregnation pressure tank, vacuumizing to 0.05-0.07MPa, performing vacuum treatment for 3-5min, then injecting the impregnation liquid, pressurizing to 0.2-0.3MPa, performing pressure impregnation for 3-5min, after the treatment is finished, performing wheat wetting treatment again for 50-55h to enable the water content of the wheat to reach 15-20%.
2. The processing technology for improving the peeling rate of the aleurone layer and the wheat bran layer in the wheat processing as claimed in claim 1, wherein in the processing step 1), the mass-to-volume ratio of the corn starch to the deionized water is 1:5-10 g/mL; the power of the ultrasonic treatment is 400-450W; the addition amount of the alpha-amylase and the saccharifying enzyme is 5.5-6.0 percent and 1.3-1.6 percent of the mass of the corn starch; the temperature of the freeze drying is-20 to-30 ℃.
3. The processing technology for increasing the peeling rate of the aleurone layer and the wheat cortex in the wheat processing as claimed in claim 1, wherein in the processing step 2), the mass-to-volume ratio of the chitosan to the hydrochloric acid solution is 1:100-120 g/mL; the hydrochloric acid solution is 0.09-0.096M; the viscosity-average molecular weight of the acidolysis chitosan is 100-110 KDa.
4. The processing technology for improving the peeling rate of the aleurone layer and the wheat bran layer in the wheat processing as claimed in claim 1, wherein in the process step 2), the mass ratio of the acid-degraded chitosan, the porous starch, the anhydrous sodium carbonate and the sodium trimetaphosphate is 12-14:36-38:1: 2-2.5; the solid-liquid ratio in the reaction liquid is 13-16%; 1-1.5M of sodium hydroxide solution and 1-1.5M of hydrochloric acid solution; the centrifugal rotating speed is 3000-; the freeze drying temperature is-20 to-30 ℃, and the drying time is 24 to 28 hours.
5. The process for increasing the rate of separation of the aleurone layer from the wheat bran layer in wheat processing as claimed in claim 1, wherein in step 3), the water temperature for said soaking treatment is 20-25 ℃.
6. The processing technology for improving the peeling rate of the aleurone layer and the wheat bran layer in the wheat processing as claimed in claim 1, wherein in the process step 4), the content of the cross-linked porous starch in the steeping liquor is 5-8%; the power of the ultrasonic treatment is 300-400W, and the treatment time is 15-25 min; the injection amount of the steeping liquor is 4-6% of the mass of the pretreated wheat.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156684A (en) * | 2007-11-16 | 2008-04-09 | 江南大学 | Method for preparing wheat bran dietary fiber by utilizing ultrasonic-assisted enzymolysis |
| CN103876024A (en) * | 2014-02-26 | 2014-06-25 | 王定文 | Wheat flour containing wheat aleurone layer and preparation method of wheat flour |
| CN105053804A (en) * | 2015-08-13 | 2015-11-18 | 山东知食坊食品科技有限公司 | Wheat aleurone layer content extracted by pure physical dry method as well as production technology and production line of wheat aleurone layer content |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156684A (en) * | 2007-11-16 | 2008-04-09 | 江南大学 | Method for preparing wheat bran dietary fiber by utilizing ultrasonic-assisted enzymolysis |
| CN103876024A (en) * | 2014-02-26 | 2014-06-25 | 王定文 | Wheat flour containing wheat aleurone layer and preparation method of wheat flour |
| CN105053804A (en) * | 2015-08-13 | 2015-11-18 | 山东知食坊食品科技有限公司 | Wheat aleurone layer content extracted by pure physical dry method as well as production technology and production line of wheat aleurone layer content |
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| 张泽生, 中国轻工业出版社 * |
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