CN113841830B - Black wheat bran with probiotic activity and processing technology thereof - Google Patents
Black wheat bran with probiotic activity and processing technology thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides a black wheat bran with probiotic activity and a processing technology thereof, wherein the processing technology comprises the following operation steps: pretreatment: cleaning the black wheat grains after removing impurities and airing; wiping skin: wiping off part of the crust of the pretreated triticale grains by a skin wiping machine; bran preparation: putting the black wheat seeds after the partial skin is wiped off into a flour mill after a wheat wetting procedure to prepare black wheat bran; enzyme deactivation: regulating moisture of the black wheat bran, and then inactivating enzyme by using superheated steam; adding enzyme: firstly, carrying out moisture adjustment on the black wheat bran subjected to enzyme deactivation treatment, then adding mixed enzyme and uniformly stirring; extruding: and (3) putting the enzyme-added black wheat bran into an extrusion puffing machine for extrusion. The invention can realize the large-scale production of the black wheat bran with high value, high quality and high safety and good life by a simple process with low energy consumption, strong operability, low production cost and high production efficiency, and effectively solves the problem of difficult utilization of the black wheat bran.
Description
Technical Field
The invention relates to the technical field of dietary fiber processing, in particular to a black wheat bran with probiotic activity and a processing technology thereof.
Background
Triticale is a special wheat crop with purple, blue, bluish violet and purplish black grain. Compared with common wheat, the black wheat has higher content of dietary fiber, phenolic acid, anthocyanin, B vitamins, trace elements and other bioactive substances. The triticale wheat bran refers to the testa and aleurone layer of triticale, and accounts for about 22% -25% of the triticale grains. The triticale wheat bran is rich in dietary fibers mainly containing arabinoxylans, contains proteins, minerals, vitamins and the like, has remarkable functions of reducing blood fat, reducing blood sugar and resisting oxidization, and is concerned by scientists in the fields of foods, medicines, chemical industry and the like. In the prior art, the wheat bran is mainly processed by extrusion puffing and enzymolysis. For example, chinese patent application No. 20080035917. X discloses a wheat puffed bran powder, its preparation and application, which uses wheat bran as raw material, and is puffed after adding water to obtain puffed bran, and then the puffed bran is dried and superfine crushed to obtain wheat bran powder. The processing technology is simple to operate, and the quality guarantee period of whole wheat flour is prolonged. However, the modification effect of the pure extrusion puffing on the wheat bran is poor, and the prepared product has a majority of insoluble dietary fibers and relatively poor probiotic functions. Further, as disclosed in chinese patent application No. 201710561611.7, a processing method of wheat bran dietary fiber is disclosed: washing wheat bran, removing impurities, mixing with water, adding into a reaction container, heating to 50-55deg.C, treating for 30-35 min, and boiling for 10-15 min; adding alpha-amylase with the weight percentage of 0.5-0.55% of bran into the obtained product, carrying out constant-temperature enzymolysis, cooling to 40-45 ℃, adding lipase with the weight percentage of 0.1-0.12% of bran, carrying out constant-temperature enzymolysis, cooling to 33-35 ℃, adding neutral protease with the weight percentage of 0.2-0.23% of bran, carrying out constant-temperature enzymolysis, heating the material to boiling, and continuously inactivating enzyme; washing the obtained bran until the water is free from turbidity, adding a decolorizing solution, oscillating for 1-1.5 hours, and washing until the water is free from turbidity; and (5) centrifugally dehydrating, drying, sub-packaging, drying and storing the materials. Although the modification effect of wheat bran is improved by the technology, centrifugal dehydration and drying treatment are needed in the follow-up of wet processing, and the technology is complex in operation and high in energy consumption. In order to take the advantages of extrusion and enzymolysis into consideration, the prior art also adopts a technology combining a wet process and a dry process, for example, a method for preparing oat bran dietary fiber food is proposed in Chinese patent application number 201010295986.1: cleaning raw oat grains, removing stones and impurities, washing with water, removing ash and shrunken grains, draining, parching, grinding, and separating oat fine powder and oat bran; the oat dietary fiber is obtained by adopting methods of high temperature resistant alpha-amylase enzymolysis, heating and drying or microwave drying, spiral puffing and the like. The technology further improves the modification effect of oat bran and improves the solubility of the functional factor beta-glucan in water, but the technology needs to be dried after enzymolysis, has complicated process, long time consumption and high cost, and is not beneficial to mass production. In view of the above, it is highly desirable to design a processing technology of black wheat bran with probiotic activity, which has a simple process and a remarkable modification effect, and can realize large-scale production.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a black wheat bran with probiotic activity and a processing technology thereof.
The invention is realized in the following way: a processing technology of black wheat bran with probiotic activity comprises the following operation steps:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: wiping off part of the crust of the pretreated triticale grains by a skin wiping machine;
3) Bran preparation: putting the black wheat seeds after the partial skin is wiped off into a flour mill after a wheat wetting procedure to prepare black wheat bran;
4) Enzyme deactivation: regulating the moisture content of the black wheat bran to 18% -24%, and then inactivating enzyme by using superheated steam;
5) Adding enzyme: firstly, carrying out moisture adjustment on the black wheat bran subjected to enzyme deactivation treatment, adjusting the moisture content of the black wheat bran to 18-26%, and then adding mixed enzyme and uniformly stirring;
6) Extruding: and (3) putting the enzyme-added black wheat bran into an extrusion puffing machine for extrusion.
The black wheat bran is difficult to process and utilize, and is mainly based on two difficult-to-solve problems: firstly, because the bran contains endogenous lipase and oxidase, the oil rich in polyunsaturated fatty acid contained in the bran can be rapidly hydrolyzed and oxidized, so that the bran is oxidized and rancid, so that commonly called 'haran taste' is generated, and the bran loses the utilization value; secondly, insoluble dietary fibers in bran are most, and the bran has a coarse taste and poor probiotic function.
According to the invention, the black wheat grains are firstly subjected to skin wiping treatment, so that the lipase and oxidase wrapped by tough skin are fully exposed, and then the lipase and oxidase are subjected to enzyme deactivation treatment by using superheated steam, so that the lipase and oxidase lose activity, the oxidation and rancidity of wheat bran caused by the decomposition and oxidation of polyunsaturated fatty acids are avoided, and the combination of skin wiping and enzyme deactivation remarkably improves the safety, edible quality and shelf life of the product; and then, adding enzyme and extruding on the basis of the treatment, finally obtaining the soluble dietary fiber represented by the arabinoxylan, wherein the synergistic effect of the thermal shearing and the enzyme is more beneficial to opening the molecular acting force between insoluble dietary fiber components, so that the content of the soluble dietary fiber can be obviously improved, the taste of the product is improved, and the product has obvious probiotic activity. The black wheat bran which is rich in high-quality dietary fibers, good in taste, good in safety, high in nutritive value and beneficial to life is finally obtained through the mutual association and synergistic effects of skin wiping, enzyme deactivation, enzyme addition and extrusion.
Preferably, in the step 2), the dried triticale seeds are wiped off 2-8% of the outer skin by a skin wiping machine.
It is further preferred that in step 4) the superheated steam has a temperature of 240-300℃and a treatment time of 20-40s.
The excessive skin wiping can cause waste of raw materials, the insufficient skin wiping is not beneficial to the full exposure of the lipase and the oxidase, and a plurality of creative tests prove that the skin is removed by 2% -8% when the black wheat seeds are lightly wiped, so that a good basis can be provided for subsequent enzyme deactivation treatment. Compared with the traditional heat treatment enzyme deactivation, the invention adopts the superheated steam with the temperature of 240-300 ℃ to treat the triticale seeds after the skin wiping for 20-40s, can maximally reduce the damage to phenolic substances, avoid nutrition loss and remarkably increase the nutritional value and commodity value of triticale.
Further preferably, in step 5), the mixed enzyme is a mixture of xylanase, cellulase, high temperature alpha-amylase and acid protease.
More preferably, in step 5), the mass percentages of each component in the mixed enzyme relative to the moisture-adjusted black wheat bran are respectively as follows: xylanase 0.3-1.5%, cellulase 0.2-1%, high temperature alpha-amylase 0.1-0.4% and acid proteinase 0.1-0.5%.
Further preferably, in the step 6), the part from the feeding port to the discharging port of the extrusion bulking machine is sequentially divided into three heating areas of an area I, an area II and an area III, wherein the temperature of the area I is 55-65 ℃, the temperature of the area II is 90-100 ℃, the temperature of the area III is 110-150 ℃, the rotating speed of an extrusion screw is 150-200r/min, and the rotating speed of a feeding motor is 180-220r/min.
The traditional enzymolysis reaction process is mostly a wet process, extrusion is a dry process, and the enzymolysis process is carried out firstly and then the extrusion is carried out. Completely different from the traditional processing mode, the invention directly extrudes after enzyme is added and stirred uniformly, namely the enzymolysis reaction and extrusion are carried out simultaneously, thereby not only reducing the energy consumption and saving the water, but also saving the time and improving the efficiency.
Most preferably, in the step 2), 4% of the outer skin of the dried triticale grains is wiped off by a skin wiping machine; in step 4), the temperature of the superheated steam is 280 ℃; in the step 5), the water content of the black wheat bran after the enzyme deactivation treatment is adjusted to be 24%, and then mixed enzymes are added, wherein the mass percentages of all components in the mixed enzymes relative to the black wheat bran are respectively as follows: xylanase 0.9%, cellulase 0.6%, high temperature alpha-amylase 0.2% and acid protease 0.3%; in step 6), the temperature in the zone III is 140 ℃, and the rotating speed of the extrusion screw is 190r/min. Under the technical parameters, the obtained black wheat bran has relatively higher quality.
Compared with the prior art, the processing technology of the black wheat bran with the probiotic activity has the following specific beneficial effects:
1. the obtained product has good taste, high nutritive value, good quality, good safety and obvious probiotic activity;
2. the process is simple, the operability is strong, the production cost is low, and the production efficiency is high;
3. the water consumption is less, the energy consumption is low, the three wastes are not discharged, and the method accords with the ideas of green, environment protection, high efficiency and energy conservation.
The invention also provides the triticale bran prepared by the processing technology, and the triticale bran has strong benefit and living property, has higher content of soluble dietary fibers and phenolic substances, and has important significance and value for the health-care food industry.
Drawings
FIG. 1 is a graph showing the comparison of bifidobacteria content in an in vitro fermentation broth;
FIG. 2 is a graph showing the comparison of the Lactobacillus content in an in vitro fermentation broth;
FIG. 3 is a schematic graph showing the effect of the skin-wiping rate on lipase activity in triticale bran;
FIG. 4 is a comparative graph of 30-day accelerated storage experiments.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A processing technology of black wheat bran with probiotic activity comprises the following steps:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: wiping 4% of the husk of the pretreated triticale grains by a husk wiping machine;
3) Bran preparation: adjusting the moisture content of the black wheat seeds after the skin wiping to 16% through a wheat wetting procedure, and then putting the black wheat seeds into a pulverizer to pulverize and make bran;
4) Enzyme deactivation: regulating moisture content of the black wheat bran to 20%, and inactivating enzyme with 280 ℃ superheated steam for 20s;
5) Adding enzyme: firstly, carrying out moisture regulation on the black wheat bran subjected to enzyme deactivation treatment, regulating the moisture content to be 24%, then adding mixed enzyme and uniformly stirring, wherein the mass percentages of all components in the mixed enzyme relative to the black wheat bran subjected to the moisture regulation are respectively as follows: xylanase 0.9%, cellulase 0.6%, high temperature alpha-amylase 0.2% and acid protease 0.3%;
6) Extruding: and (3) putting the enzyme-added black wheat bran into an extrusion bulking machine for extrusion, wherein the part from a feeding port to a discharging port of the extrusion bulking machine is sequentially divided into three heating areas of an area I, an area II and an area III, the temperature of the area I is 55 ℃, the temperature of the area II is 100 ℃, the temperature of the area III is 140 ℃, the rotating speed of an extrusion screw is 190r/min, and the rotating speed of a feeding motor is 190r/min, so that a final product is obtained.
Example 2
A processing technology of black wheat bran with probiotic activity comprises the following steps:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: removing 2% of the husk of the pretreated triticale seeds by a husk removing machine;
3) Bran preparation: adjusting the moisture content of the black wheat seeds after the skin wiping to 16% through a wheat wetting procedure, and then putting the black wheat seeds into a pulverizer to pulverize and make bran;
4) Enzyme deactivation: regulating moisture content of the black wheat bran to 18%, and inactivating enzyme with 240 ℃ superheated steam for 40s;
5) Adding enzyme: firstly, carrying out moisture regulation on the black wheat bran subjected to enzyme deactivation treatment, regulating the moisture content to 18%, then adding mixed enzyme and uniformly stirring, wherein the mass percentages of all components in the mixed enzyme relative to the black wheat bran subjected to the moisture regulation are respectively as follows: xylanase 0.3%, cellulase 1%, high temperature alpha-amylase 0.1% and acid protease 0.5%;
6) Extruding: and (3) putting the enzyme-added black wheat bran into an extrusion bulking machine for extrusion, wherein the part from a feeding port to a discharging port of the extrusion bulking machine is sequentially divided into three heating areas of an area I, an area II and an area III, the temperature of the area I is 60 ℃, the temperature of the area II is 90 ℃, the temperature of the area III is 110 ℃, the rotating speed of an extrusion screw is 200r/min, and the rotating speed of a feeding motor is 180r/min, so that a final product is obtained.
Example 3
A processing technology of black wheat bran with probiotic activity comprises the following steps:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: removing 8% of the crust by weight of the pretreated triticale grains by a skin removing machine;
3) Bran preparation: adjusting the moisture content of the black wheat seeds after the skin wiping to 16% through a wheat wetting procedure, and then putting the black wheat seeds into a pulverizer to pulverize and make bran;
4) Enzyme deactivation: regulating moisture content of the black wheat bran to 24%, and then inactivating enzyme with superheated steam at 300 ℃ for 30s;
5) Adding enzyme: firstly, carrying out moisture regulation on the black wheat bran subjected to enzyme deactivation treatment, regulating the moisture content to 26%, then adding mixed enzyme and uniformly stirring, wherein the mass percentages of all components in the mixed enzyme relative to the black wheat bran subjected to the moisture regulation are respectively as follows: xylanase 1.5%, cellulase 0.2%, high temperature alpha-amylase 0.4% and acid protease 0.1%;
6) Extruding: and (3) putting the enzyme-added black wheat bran into an extrusion bulking machine for extrusion, wherein the part from a feeding port to a discharging port of the extrusion bulking machine is sequentially divided into three heating areas of an area I, an area II and an area III, the temperature of the area I is 65 ℃, the temperature of the area II is 95 ℃, the temperature of the area III is 150 ℃, the rotating speed of an extrusion screw is 150r/min, and the rotating speed of a feeding motor is 220r/min, so that a final product is obtained.
And cleaning and airing the triticale seeds after removing impurities, directly adjusting the moisture content to 16% through a wheat wetting procedure without peeling, and then putting the triticale seeds into a pulverizer to pulverize to prepare bran, thus obtaining untreated triticale wheat bran. The untreated triticale bran and the final products obtained in examples 1-3 were each subjected to physical and chemical tests, the main measurement results being shown in table 1.
TABLE 1 determination of the ingredients in triticale bran before and after treatment
As shown in table 1: the content of soluble arabinoxylan in the wheat bran which is not rubbed, deactivated, added with enzyme and extruded is 0.67g/100g, and the content of soluble arabinoxylan in the wheat bran which is processed is more than 3.13g/100 g. Compared with untreated triticale bran, the soluble arabinoxylan content in the triticale bran treated by the processing technology is increased by at least 367%, and meanwhile, the soluble dietary fiber and the total phenol content in the treated triticale bran are better than those of the untreated triticale bran.
The in vitro probiotic fermentation test was performed on untreated triticale wheat bran and the final products obtained in examples 1-3, with the following specific procedures: 12g of crushed untreated triticale wheat bran or the final product from examples 1-3 was added to a beaker containing 200mL deionized water, mixed well and dispersed, followed by dissolving 10mg of alpha-amylase in 1.25mL CaCl 2 The solution (1 mmol/L, pH 7.0) was then added to the deionized water beaker and shaken in a 37℃water bath for 30min; then 6mol/L HCI is used for adjusting the pH value to 2, then 0.24g pepsin is dissolved in 0.1mol/L HC1, then the solution is added into the deionized water beaker, and water bath oscillation is continued for 2 hours; the pH was adjusted to 6.8 with 6mol/L NaOH solution, followed by dissolving 0.22g of pancreatin and 0.7g of bile in Na 2 CO 3 And (3) adding the solution (0.5 mol/L,10 mL) into the deionized water beaker, continuing to shake for 4h in a water bath, transferring the solution into a 1kDa dialysis bag, dialyzing overnight, changing the dialysis bag, continuing to dialyze for 2 hours, and freeze-drying to obtain a freeze-dried sample, and preserving the freeze-dried sample for in vitro simulated intestinal fermentation. 72mL of culture medium (the content of each nutrient in the culture medium is that peptone 3g/L, yeast 4.5g/L, tryptone 3g/L, naCl 4.5.5 g/L, KCl 2.5.5 g/L, K) 2 HPO 4 0.04g/L、KH 2 PO 4 0.04g/L、MgSO 4 0.01g/L、CaCl 2 0.01g/L、NaHCO 3 2g/L, L-cysteine 0.5g/L, bile salt 0.5g/L, tween 802mL/L and hemin 0.05 gL) into a sterile fermentation bottle, and adjusting the pH value to 7; collecting 2 healthy men and 1 healthy female volunteersThe volunteers are all 23-26 years old, no antibiotic treatment is received within 3 months before sampling, no prebiotics or prebiotics are taken before sampling, no history of intestinal diseases is found, and sterile equipment is used in the collection process; three sets of stool slurries were prepared by diluting the stools with pre-reduced phosphate buffer (PBS, 1mmol/L, pH 7.0) in a ratio of 4:1 by volume to the stools, respectively. And respectively adding 8mL of each group of fecal slurry into three fermentation bottles containing culture medium, then respectively adding 0.16g of freeze-dried sample after in-vitro digestion into each fermentation bottle, uniformly mixing, fermenting in an anaerobic environment at 37 ℃, adding the same volume of fecal slurry into a blank group, and sampling and detecting the content of short-chain fatty acid at 24h of fermentation. The addition from stool collection to lyophilized samples was completed within 30min, and each lyophilized sample was repeated 2 times. And simultaneously selecting inulin as a positive control, and measuring the content of bifidobacteria and lactobacillus, the content of Short Chain Fatty Acid (SCFA) of a fermentation product and the pH value. The comparison of the content of bifidobacteria and lactobacilli in the untreated triticale wheat bran and the final product obtained in example 1 is shown in fig. 1 and 2 of the specification, and the short chain fatty acid content and the pH are shown in table 2.
TABLE 2 comparison of the content of SCFA in vitro fermentation broths
As can be seen from the combination of fig. 1, fig. 2 and table 2: after the triticale wheat bran is treated by the processing technology, the content of beneficial bacteria and SCFA metabolites in the triticale wheat bran are obviously increased, and the life is obviously improved.
Investigation of influence factors
1. To verify the effect of the skin-wiping treatment on the invention, experiments were performed according to the following procedure:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: respectively wiping off 0, 2%, 4%, 6% and 8% of the outer skin of the pretreated triticale seeds by a skin wiping machine, and respectively marking the pretreated triticale seeds as a skin wiping test 1, a skin wiping test 2, a skin wiping test 3, a skin wiping test 4 and a skin wiping test 5 in sequence;
3) Bran preparation: the moisture content of the black wheat seeds after the skin is wiped is adjusted to 16% through the wheat wetting procedure, and then the black wheat seeds are put into a pulverizer for pulverizing to prepare bran.
The lipase activity, total arabinoxylan content and soluble arabinoxylan content of 5 parts of the black wheat bran obtained in the skin-rubbing test 1, the skin-rubbing test 2, the skin-rubbing test 3, the skin-rubbing test 4 and the skin-rubbing test 5 were measured, and the measurement results are shown in fig. 3 and table 3 of the specification.
TABLE 3 Total arabinoxylan and soluble arabinoxylan content in triticale bran before and after the skin-wiping treatment
As shown in fig. 3 of the specification: in the range of 0-4% of the skin-wiping rate, the lipase activity in the triticale bran decreases with increasing skin-wiping rate, and when the skin-wiping rate is 4% compared with 0, the lipase activity decreases by about 39%; when the skin-rubbing rate is 4% -8%, the lipase activity is basically kept stable along with the increase of the skin-rubbing rate. As shown in table 3: when the peeling rate is 4%, the total arabinoxylan and the soluble arabinoxylan content in the triticale bran are relatively high. The skin wiping rate is preferably 4%, under the skin wiping treatment, the lipase activity in the triticale bran is low, the total arabinoxylan and the soluble arabinoxylan content are relatively high, and the waste of the bran is small.
Comparative experiment 1: the skin-rubbing step was performed, and the remaining technical parameters were the same as those of example 1, to obtain a skin-rubbing-free product. The content of soluble arabinoxylan in the product was measured to be 1.896g/100g, which is much less than 3.16g/100g of example 1. It can be seen that the skin-wiping treatment increased the content of soluble arabinoxylans by about 66%.
2. To verify the effect of superheated steam enzyme deactivation treatment on the present invention, experiments were performed according to the following procedure:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: wiping 4% of the husk of the pretreated triticale grains by a husk wiping machine;
3) Bran preparation: the moisture content of the black wheat seeds after the skin is wiped is adjusted to 16% through the wheat wetting procedure, and then the black wheat seeds are put into a pulverizer for pulverizing to prepare bran.
4) Enzyme deactivation: the moisture of the black wheat bran is adjusted to 20%, then the black wheat bran is subjected to enzyme deactivation treatment by using superheated steam, the temperature of the superheated steam is 240 ℃, 260 ℃, 280 ℃ and 300 ℃ respectively, the treatment time is 20s, and the black wheat bran is respectively marked as enzyme deactivation test 1, enzyme deactivation test 2, enzyme deactivation test 3 and enzyme deactivation test 4 according to different temperatures of the superheated steam.
And 4 parts of black wheat bran obtained in the enzyme deactivation test 1, the enzyme deactivation test 2, the enzyme deactivation test 3 and the enzyme deactivation test 4 are subjected to lipase activity test. The test results are shown in Table 4.
TABLE 4 influence of superheated steam enzyme deactivation temperature on lipase activity
The results in table 4 show that: when the treatment time is 20s, the lipase inactivation rate increases with the increase of the superheated steam temperature. When the steam temperature is 280 ℃, the inactivation rate of the lipase reaches 91.3%, so that the superheated steam is selected to be 280 ℃ and the time is 20s which is the preferable condition of the superheated steam treatment, and under the condition, the inactivation rate is more than 90%, the energy consumption is relatively low, and the cost is relatively low.
Comparative experiment 2: the step of superheated steam enzyme deactivation treatment is removed, and the other technical parameters are the same as in example 1, so that a product without superheated steam enzyme deactivation treatment is obtained. The content of soluble arabinoxylan in the product without the superheated steam enzyme deactivation treatment was detected to be 1.342g/100g, which is much less than 3.16g/100g of example 1. It can be seen that the superheated steam enzyme deactivation treatment increased the content of soluble arabinoxylans by 135%. In addition, the product without the superheated steam enzyme-inactivating treatment and the product of example 1 were subjected to 30-day accelerated storage test, which comprises the following specific operations: 100g of the sample was placed in a 55℃incubator and allowed to stand for 30 days, and the fatty acid content was measured every 10 days. The specific results are shown in the attached figure 4 of the specification: in the accelerated storage process of 30 days, the fatty acid value in the product without the superheated steam enzyme deactivation treatment rises along with the increase of time, and the increase rate of the fatty acid value is 179.44% when the storage period of 30 days is reached; whereas the increase in fatty acid value in the product of example 1 was only 15.36%, it can be seen that example 1 gives stabilized triticale bran.
3. To verify the effect of continuous, co-processing of enzyme addition and extrusion on the invention, comparative experiment 3 was performed as follows: the enzyme addition and extrusion interruption and independent treatment in example 1 were performed, i.e., the enzyme addition and extrusion interruption and independent treatment in step 5) were performed for 5min, followed by centrifugation and superheated steam enzyme deactivation (the same operation as in step 4), and then the extrusion experiment in step 6) was performed, except that the technical parameters were the same as in example 1, to obtain the enzyme addition and extrusion interruption and independent treatment product. The content of the soluble arabinoxylan in the product obtained in comparative experiment 3 was determined to be 1.598g/100g. It can be seen that the continuous, co-treatment of enzyme addition with extrusion increased the soluble arabinoxylan content by approximately 100% compared to the discontinuous, independent treatment.
In summary, comparative experiment 1, comparative experiment 2 and comparative experiment 3 are as follows: the combined action of the skin wiping treatment, the superheated steam enzyme deactivation treatment, the enzyme adding and the continuous and cooperative extrusion treatment makes an indispensable contribution to the technical effect of obviously improving the content of the soluble arabinoxylan in the triticale bran.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (6)
1. A processing technology of black wheat bran with probiotic activity is characterized in that: the method comprises the following operation steps:
1) Pretreatment: cleaning the black wheat grains after removing impurities and airing;
2) Wiping skin: the pretreated triticale seeds are scraped to remove 2 to 8 percent of the crust by a skin-scraping machine;
3) Bran preparation: putting the black wheat seeds after the partial skin is wiped off into a flour mill after a wheat wetting procedure to prepare black wheat bran;
4) Enzyme deactivation: regulating moisture content of the black wheat bran to 18% -24%, and then inactivating enzyme with superheated steam at 240-300 ℃ for 20-40s;
5) Adding enzyme: firstly, carrying out moisture adjustment on the black wheat bran subjected to enzyme deactivation treatment, adjusting the moisture content of the black wheat bran to 18-26%, and then adding mixed enzyme and uniformly stirring;
6) Extruding: and (3) putting the enzyme-added black wheat bran into an extrusion puffing machine for extrusion.
2. The process for processing a black wheat bran having probiotic activity according to claim 1, wherein: in step 5), the mixed enzyme is a mixture of xylanase, cellulase, high-temperature alpha-amylase and acid protease.
3. The process for processing a black wheat bran having probiotic activity according to claim 2, wherein: in the step 5), the mass percentages of each component in the mixed enzyme relative to the moisture-regulated black wheat bran are respectively as follows: xylanase 0.3-1.5%, cellulase 0.2-1%, high temperature alpha-amylase 0.1-0.4% and acid proteinase 0.1-0.5%.
4. The process for processing a black wheat bran having probiotic activity according to claim 1, wherein: in the step 6), the part from the feeding port to the discharging port of the extrusion bulking machine is sequentially divided into three heating areas of an area I, an area II and an area III, wherein the temperature of the area I is 55-65 ℃, the temperature of the area II is 90-100 ℃, the temperature of the area III is 110-150 ℃, the rotating speed of an extrusion screw is 150-200r/min, and the rotating speed of a feeding motor is 180-220r/min.
5. The process for preparing a probiotic active black wheat bran according to claim 4, wherein: in the step 2), the dried triticale seeds are wiped to remove 4 percent of the outer skin by a skin wiping machine; in step 4), the temperature of the superheated steam is 280 ℃; in the step 5), the water content of the black wheat bran after the enzyme deactivation treatment is adjusted to be 24%, and then mixed enzymes are added, wherein the mass percentages of all components in the mixed enzymes relative to the black wheat bran are respectively as follows: xylanase 0.9%, cellulase 0.6%, high temperature alpha-amylase 0.2% and acid protease 0.3%; in step 6), the temperature in the zone III is 140 ℃, and the rotating speed of the extrusion screw is 190r/min.
6. A triticale bran obtainable by the process of any one of claims 1 to 5.
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| CN107361372A (en) * | 2017-07-11 | 2017-11-21 | 安徽牧龙湖食品有限公司 | A kind of processing method of wheat bran dietary fiber |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN109845958A (en) * | 2019-04-03 | 2019-06-07 | 沈阳师范大学 | A kind of wheat bran stabilizes and the method for quality improving |
| CN110463904A (en) * | 2019-09-05 | 2019-11-19 | 沈阳师范大学 | A kind of wheat bran compound nutritional chewable tablets and its processing method |
| 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 |
| CN113397091A (en) * | 2021-06-07 | 2021-09-17 | 武汉轻工大学 | Bran modification method and gluten-containing flour product |
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