CN117958447A - Preparation method of wheat dietary fiber - Google Patents
Preparation method of wheat dietary fiber Download PDFInfo
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- CN117958447A CN117958447A CN202410365495.1A CN202410365495A CN117958447A CN 117958447 A CN117958447 A CN 117958447A CN 202410365495 A CN202410365495 A CN 202410365495A CN 117958447 A CN117958447 A CN 117958447A
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 56
- 241000209140 Triticum Species 0.000 title claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000007710 freezing Methods 0.000 claims abstract description 37
- 230000008014 freezing Effects 0.000 claims abstract description 37
- 238000005406 washing Methods 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 210000002421 cell wall Anatomy 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000004880 explosion Methods 0.000 claims abstract description 18
- 230000004048 modification Effects 0.000 claims abstract description 14
- 238000012986 modification Methods 0.000 claims abstract description 14
- 238000005507 spraying Methods 0.000 claims abstract description 14
- 238000005422 blasting Methods 0.000 claims abstract description 13
- 238000010257 thawing Methods 0.000 claims abstract description 12
- 230000006378 damage Effects 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000002244 precipitate Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000012869 ethanol precipitation Methods 0.000 claims description 12
- 229910052751 metal Inorganic materials 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000008188 pellet Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000002390 rotary evaporation Methods 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 238000012937 correction Methods 0.000 claims description 3
- 210000004027 cell Anatomy 0.000 abstract description 12
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 238000000605 extraction Methods 0.000 abstract description 6
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 description 12
- 229940088598 enzyme Drugs 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000012178 vegetable wax Substances 0.000 description 1
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
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention is applicable to the technical field of food processing, and provides a preparation method of wheat dietary fiber, which comprises the following steps: s1, crushing clean bran to 60 meshes; s2, spraying, freezing and shot blasting impact are carried out on bran; s3, thawing, extruding, drying and crushing bran; s4, steam explosion modification; s5, sterilizing; s6, fermenting; s7, centrifuging; s8, washing to obtain an insoluble dietary fiber product; s9, concentrating, precipitating with ethanol, and washing with ethanol to obtain a water-soluble dietary fiber product; s10, drying treatment. Therefore, the invention utilizes repeated freeze thawing and mechanical impact before bran blasting modification to realize accelerating the damage of cell walls, adds various enzymes while performing mechanical impact, increases the contact area and contact time of the enzymes and bran cells, further accelerates the decomposition of the cell walls, reduces the fermentation time required by the same materials, improves the extraction rate and concentration of dietary fibers, and reduces the requirement on steam blasting modification.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing wheat dietary fiber.
Background
The wheat bran is used as a byproduct of wheat flour milling processing, the annual output of China reaches tens of millions of tons, and the wheat bran has the advantages of great resources, wherein the dietary fiber content accounts for 35% -50% of the total mass of the wheat bran, and is one of the most abundant cereal dietary fiber sources, but the wheat bran has rough taste and poor eating quality due to higher water-insoluble dietary fiber content, so that the wheat bran is still mostly consumed in a livestock feed form with low value at present, and high-quality resources are wasted.
The dietary fiber solubility can be divided into two main categories, namely water-soluble fiber and insoluble fiber. The water-soluble dietary fiber mainly refers to storage substances and secretions in cell walls, such as pectin, partial hemicellulose, vegetable gum and the like; insoluble dietary fiber mainly refers to the components of cell walls, such as cellulose, part of hemicellulose, lignin, chitosan, vegetable wax, etc.
The existing preparation method of the wheat dietary fiber gradually changes from a chemical method with serious pollution and low fiber activity to a biological method mainly comprising internal and external source enzymolysis and biological fermentation, and has mild reaction conditions. In order to further improve the purity of the wheat dietary fiber or the content of water-soluble components, a series of combination methods such as steam explosion-fermentation, enzymolysis-extrusion puffing-superfine grinding and the like are also derived. However, when the method is applied to actual production, a plurality of problems exist, such as steam explosion is used as an emerging pretreatment technology, continuous operation equipment is high in price, the economic cost of use and maintenance is high, meanwhile, technical pressure release time is long, the efficiency of converting heat energy into mechanical energy to do work is low, so that a' clamping phenomenon exists, and the extraction rate of dietary fibers is low; the fermentation method has longer production period and more uncontrollable factors in the fermentation process.
In summary, it is clear that the prior art has inconvenience and defects in practical use, so that improvement is needed.
Disclosure of Invention
Aiming at the defects, the invention aims to provide a preparation method of wheat dietary fiber, which utilizes repeated freeze thawing and mechanical impact before bran blasting modification to realize the acceleration of cell wall damage, adds various enzymes while the mechanical impact, increases the contact area and contact time of the enzymes and bran cells, further accelerates the decomposition of the cell walls, reduces the fermentation time required by the same materials, improves the extraction rate and concentration of the dietary fiber, and reduces the requirements on steam blasting modification.
In order to achieve the above purpose, the invention provides a preparation method of wheat dietary fiber, which comprises the following steps:
S1, crushing clean bran to 60 meshes;
s2, spraying, freezing and shot blasting impact are carried out on bran;
Placing crushed bran on a conveyor belt, arranging a 120-mesh filter screen in the middle of the conveyor belt, filtering and uniformly collecting redundant moisture of the bran after spraying and wetting, spreading the wetted bran according to a preset thickness, rapidly freezing and fixing the bran after entering a freezing bin, and enabling the surface temperature of the bran to reach-8 to-10 ℃ at the tail end of the freezing bin; when the bran moves to the tail end in the freezing bin, spraying particles on the surface of the bran, so that the bran is impacted; the particles are metal pellets;
s3, thawing, extruding, drying and crushing bran;
Immersing the mixture obtained in the step S2 in cold water to slowly defrost the mixture and accelerate the destruction of cell walls; filtering, draining and extruding the bran, and reducing the water content of the bran to obtain primary filtrate; drying bran to make the water content of bran be 6% -12%;
S4, steam explosion modification;
Performing steam explosion treatment on the bran obtained in the step S3, wherein the steam explosion pressure is 3.0MPa, the pressure maintaining time is 15min, and the steam explosion temperature is 150 ℃ to enable the bran to be pulped;
S5, sterilizing: sterilizing the material in the step S4 at 95 ℃ for 20min, and cooling to room temperature;
S6, fermentation treatment: adding lactobacillus, fermenting at 50deg.C for 20 hr with inoculum size of 12.0%, and shake culturing at 300r/min to obtain fermentation broth;
S7, centrifugal treatment: clarifying the fermentation liquor obtained in the step S6 through a centrifugal separation process to obtain supernatant and precipitate;
S8, water washing treatment: washing the precipitate after centrifuging in the step S7 for 3 times, wherein the material-liquid ratio is 1g to 5mL, the washing temperature is 40 ℃, and centrifuging to obtain an insoluble dietary fiber product;
S9, concentrating, alcohol precipitation and alcohol washing: concentrating the supernatant obtained after the centrifugation in the step S7 and the primary filtrate in the step S3 to 1/7 of the original volume by rotary evaporation at 45 ℃ and a vacuum degree of 0.09MPa to obtain a concentrated solution; adding 70% ethanol with the volume of 4 times into the concentrated solution for ethanol precipitation, wherein the ethanol precipitation time is 12h, the ethanol precipitation temperature is 40 ℃, and the precipitate is obtained by centrifugal separation; performing alcohol washing treatment on the obtained precipitate, wherein the concentration of ethanol is 75%, the times of alcohol washing are 2 times, and the temperature of alcohol washing is 30 ℃ to obtain a water-soluble dietary fiber product;
S10, drying: and (3) drying the insoluble dietary fiber precipitate and the soluble dietary fiber precipitate obtained in the step S8 and the step S9 in a vacuum freeze drying box, wherein the vacuum freeze drying temperature is minus 30 ℃ for 35 hours, and the vacuum degree is 30Pa.
According to the preparation method of the wheat dietary fiber, in the step S2, cellulase and amylase are attached to the surface of the metal pellets.
According to the preparation method of the wheat dietary fiber, in the step S3, the temperature of cold water is 0-3 ℃.
According to the preparation method of the wheat dietary fiber, in the step S3, after the mixture is slowly thawed, the water temperature is raised to 35-40 ℃ and maintained for 60min.
According to the preparation method of the wheat dietary fiber, in the step S2, the striker plate is arranged above the conveyor belt, the distance between the striker plate and the conveyor belt is H, the thickness of bran on the conveyor belt is controlled by the striker plate, and the lifting of the striker plate is controlled by the external control system.
According to the preparation method of the wheat dietary fiber, in the step S2, the distance H between the baffle plate and the conveying belt is preset according to the cold quantity QS of the freezing bin, the specific enthalpy H1 of the bran during initial cooling and the specific enthalpy H2 of the bran during final cooling; h=3.6×qs×z/[ V (H1-H2) ×ρd1]; wherein V is the transmission speed of the transmission belt, d1 is the preset spreading width of the bran, Z is the freezing time of the bran, and ρ is the density of the bran.
According to the preparation method of the wheat dietary fiber, in the step S2, the initial temperature T1 when the bran enters a freezing bin and the temperature T2 when the bran exits from the freezing bin are measured, the spreading width D of the bran is detected, and a control system calculates a correction coefficient K of the distance H according to the measured temperature and the spreading width D and adjusts the distance H; k=1+ (D-D1)/D1- (T1-T2)/1000, corrected distance H' =k×h.
The beneficial effects of the invention are as follows:
The invention utilizes repeated freeze thawing and mechanical impact before bran blasting modification to realize accelerating the damage of cell walls, adds various enzymes while the mechanical impact, increases the contact area and contact time of the enzymes and bran cells, further accelerates the decomposition of the cell walls, reduces the fermentation time required by the same materials, improves the extraction rate and concentration of dietary fibers, and reduces the requirement on steam blasting modification.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The invention provides a preparation method of wheat dietary fiber. The preparation method of the wheat dietary fiber comprises the following steps:
S1, crushing clean bran to 60 meshes;
s2, spraying, freezing and shot blasting impact are carried out on bran;
Placing crushed bran on a conveyor belt, arranging a 120-mesh filter screen in the middle of the conveyor belt, spraying and wetting the bran, allowing excessive water to drop downwards through the filter screen after the bran is sprayed and wetted, uniformly collecting dropped water drops, and tiling the wetted bran according to a specified thickness. And a baffle is arranged above the conveyor belt and is used for flattening bran, so that the thickness of the bran is ensured. After entering the freezing bin, the bran layers are thinner, the wheat bran is frozen and fixed, the cell fluid in the wheat bran cells is dehydrated, the moisture is quickly crystallized, the crystal is enlarged, the cell walls are broken, the substances in the wheat bran cells can be released, the surface temperature of the wheat bran at the tail end of the freezing bin reaches-8 to-10 ℃, and the temperature difference between the inside and outside of the wheat bran layers is smaller due to the thinner wheat bran layers, so that the spread wheat bran forms a whole; after the bran moves to a freezing bin, spraying particles on the surface of the bran, so that the bran is impacted, the surface of the bran is hard after being frozen, the particles impact the surface of the bran at a high speed, and the cell walls of bran cells are further damaged; the particles are metal pellets;
s3, thawing, extruding, drying and crushing bran;
Immersing the mixture obtained in the step S2 into cold water to slowly defrost the mixture, repeatedly freezing and thawing the water in the cells in the dissolution process, and accelerating the damage of cell walls; filtering, draining and extruding the bran, and reducing the water content of the bran to obtain primary filtrate, wherein the primary filtrate contains water-soluble dietary fibers, starch and other substances; drying the extruded bran solids to enable the water content of the bran to be between 6 and 12 percent;
S4, steam explosion modification;
Performing steam explosion treatment on the bran obtained in the step S3, wherein the steam explosion pressure is 3.0MPa, the pressure maintaining time is 15min, and the steam explosion temperature is 150 ℃ to enable the bran to be pulped;
S5, sterilizing: sterilizing the material in the step S4 at 95 ℃ for 20min, and cooling to room temperature;
S6, fermentation treatment: adding lactobacillus, fermenting at 50deg.C for 20 hr with inoculum size of 12.0%, and shake culturing at 300r/min to obtain fermentation broth;
S7, centrifugal treatment: clarifying the fermentation liquor obtained in the step S6 through a centrifugal separation process to obtain supernatant and precipitate;
S8, water washing treatment: washing the precipitate after centrifuging in the step S7 for 3 times, wherein the material-liquid ratio is 1g to 5mL, the washing temperature is 40 ℃, and centrifuging to obtain an insoluble dietary fiber product;
S9, concentrating, alcohol precipitation and alcohol washing: concentrating the supernatant obtained after the centrifugation in the step S7 and the primary filtrate in the step S3 to 1/7 of the original volume by rotary evaporation at 45 ℃ and a vacuum degree of 0.09MPa to obtain a concentrated solution; adding 70% ethanol with the volume of 4 times into the concentrated solution for ethanol precipitation, wherein the ethanol precipitation time is 12h, the ethanol precipitation temperature is 40 ℃, and the precipitate is obtained by centrifugal separation; performing alcohol washing treatment on the obtained precipitate, wherein the concentration of ethanol is 75%, the times of alcohol washing are 2 times, and the temperature of alcohol washing is 30 ℃ to obtain a water-soluble dietary fiber product;
S10, drying: and (3) drying the insoluble dietary fiber precipitate and the soluble dietary fiber precipitate obtained in the step S8 and the step S9 in a vacuum freeze drying box, wherein the vacuum freeze drying temperature is minus 30 ℃ for 35 hours, and the vacuum degree is 30Pa.
Further, in step S2, the particulate matter is metal pellets with a diameter of 0.2mm, and the surface of the metal pellets is wetted before spraying and then mixed with cellulase and amylase, and the cellulase and amylase are attached to the surface of the metal pellets. The metal shot is preferably stainless steel shot, and the stainless steel shot is corrosion-resistant, stable in chemical property and capable of being recycled. The cellulase and the amylase are uniformly spread on the surface of the bran under the action of the particles, the mixture is more uniform, meanwhile, starch and cellulose are primarily decomposed in the thawing process, the compact tissue structure of the dietary fiber is loosened, and the specific surface area, the surface energy and the porosity of the particles are improved, so that the water holding capacity, the swelling capacity and the oil holding capacity of the dietary fiber are continuously improved. Part of cells are broken, more hydrophilic groups in cellulose and hemicellulose are exposed, the contact area and contact position of particles and water are increased, and the dispersibility of the particles is enhanced, so that the water holding capacity, the swelling capacity and the oil holding capacity are obviously improved. The density of the metal pellets is high, the sprayed metal pellets can sink to the water after being thawed by the subsequent cold water, and the metal pellets are filtered.
Further, in step S3, the temperature of the cold water is 0-3 degrees, the freezing point of the water is 0 degrees, the freezing point of the water is-2 degrees, the mixture is immersed in the cold water, and along with the over-immersion of the mixture, the temperature of the cold water fluctuates up and down, so that the moisture in the mixture is continuously converted between solid and liquid, the thawing speed of the mixture is reduced, meanwhile, the moisture in the cells is repeatedly thawed in the dissolving process, and small ice crystals in the cells form large ice crystals, namely, the ice crystals are recrystallized, and the damage of the cell walls is accelerated.
Further, in step S3, after the mixture is slowly thawed, the water temperature is raised to 35-40 degrees and maintained for 60 minutes. The activity of amylase and cellulase is improved, so that starch in the primary filtrate and cellulose in cell walls are decomposed.
Further, in the steps S7, S8 and S9, the centrifugal speed is 5000r/min, and the centrifugal time is 30min.
Further, in step S2, a dam is disposed above the conveyor belt, the distance between the dam and the conveyor belt is H, the dam controls the thickness of the bran on the conveyor belt, and an external control system is used to control the lifting of the dam, so that the bran is paved more uniformly, and the phenomenon of uneven freezing is prevented.
Further, in step S2, the distance H between the striker plate and the conveyor belt is preset according to the cooling capacity QS of the freezing bin, the specific enthalpy H1 of the bran during initial cooling, and the specific enthalpy H2 of the bran during termination cooling; h=3.6×qs×z/[ V (H1-H2) ×ρd1]; wherein V is the transmission speed of the transmission belt, d1 is the preset spreading width of the bran, Z is the freezing time of the bran, and ρ is the density of the bran.
Further, in step S2, an initial temperature T1 of the bran entering the freezing compartment and a temperature T2 of the bran at the outlet of the freezing compartment are measured, a spreading width D of the bran is detected, and a control system calculates a correction coefficient K of the distance H according to the measured temperature and the spreading width D and adjusts the distance H; k=1+ (D-D1)/D1- (T1-T2)/1000, corrected distance H' =k×h. According to the actual paving width and temperature change, the distance H between the striker plate and the conveying belt is corrected and adjusted, so that the paving thickness is uniform and controllable, and the phenomenon that local bran is too thick or too thin is avoided, so that the freezing crystallization effect is uneven and the cell wall damage effect is poor.
Specific:
under the condition, the extraction rates of the water-soluble dietary fiber and the insoluble dietary fiber are 35.41% and 43.57%, and the purities are 89.77% and 79.13%, respectively. The cholesterol adsorption capacity of the water-soluble dietary fiber is 39.13mg/g (pH 2.0) and 47.76mg/g (pH 7.0), and the sodium cholate adsorption capacity is 645.22mg/g. The water holding capacity of the insoluble dietary fiber is 6.98g/g, the oil holding capacity is 7.45g/g, and the swelling capacity is 14.87mL/g.
In summary, the present invention includes the following steps: s1, crushing clean bran to 60 meshes; s2, spraying, freezing and shot blasting impact are carried out on bran; placing crushed bran on a conveyor belt, arranging a 120-mesh filter screen in the middle of the conveyor belt, filtering and uniformly collecting redundant moisture of the bran after spraying and wetting, spreading the wetted bran according to a preset thickness H, quickly freezing and fixing the bran after entering a freezing bin, and enabling the surface temperature of the bran to reach-8 to-10 ℃ at the tail end of the freezing bin; when the bran moves to the tail end in the freezing bin, spraying particles on the surface of the bran, so that the bran is impacted; s3, thawing, extruding, drying and crushing bran; immersing the mixture obtained in the step S2 in cold water to slowly defrost the mixture and accelerate the destruction of cell walls; filtering, draining and extruding the bran, and reducing the water content of the bran to obtain primary filtrate; drying bran to make the water content of bran be 6% -12%; s4, steam explosion modification; performing steam explosion treatment on the bran obtained in the step S3, wherein the steam explosion pressure is 3.0MPa, the pressure maintaining time is 15min, and the steam explosion temperature is 150 ℃ to enable the bran to be pulped; s5, sterilizing: sterilizing the material in the step S4 at 95 ℃ for 20min, and cooling to room temperature; s6, fermentation treatment: adding lactobacillus, fermenting at 50deg.C for 20 hr with inoculum size of 12.0%, and shake culturing at 300r/min to obtain fermentation broth; s7, centrifugal treatment: clarifying the fermentation liquor obtained in the step S6 through a centrifugal separation process to obtain supernatant and precipitate; s8, water washing treatment: washing the precipitate after centrifuging in the step S7 for 3 times, wherein the material-liquid ratio is 1g to 5mL, the washing temperature is 40 ℃, and centrifuging to obtain an insoluble dietary fiber product; s9, concentrating, alcohol precipitation and alcohol washing: concentrating the supernatant obtained after the centrifugation in the step S7 and the primary filtrate in the step S3 to 1/7 of the original volume by rotary evaporation at 45 ℃ and a vacuum degree of 0.09MPa to obtain a concentrated solution; adding 70% ethanol with the volume of 4 times into the concentrated solution for ethanol precipitation, wherein the ethanol precipitation time is 12h, the ethanol precipitation temperature is 40 ℃, and the precipitate is obtained by centrifugal separation; performing alcohol washing treatment on the obtained precipitate, wherein the concentration of ethanol is 75%, the times of alcohol washing are 2 times, and the temperature of alcohol washing is 30 ℃ to obtain a water-soluble dietary fiber product; s10, drying: the insoluble dietary fiber precipitate and the soluble dietary fiber precipitate obtained in the step S8 and the step S9 are placed into a vacuum freeze drying box for drying, the temperature of vacuum freeze drying is minus 30 ℃ for 35 hours, and the vacuum degree is 30Pa; the invention utilizes repeated freeze thawing and mechanical impact before bran blasting modification to realize accelerating the damage of cell walls, adds various enzymes while the mechanical impact, increases the contact area and contact time of the enzymes and bran cells, further accelerates the decomposition of the cell walls, reduces the fermentation time required by the same materials, improves the extraction rate and concentration of dietary fibers, and reduces the requirement on steam blasting modification.
Of course, the present invention is capable of other various embodiments and its several details are capable of modification and variation in light of the present invention, as will be apparent to those skilled in the art, without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. The preparation method of the wheat dietary fiber is characterized by comprising the following steps of:
S1, crushing clean bran to 60 meshes;
s2, spraying, freezing and shot blasting impact are carried out on bran;
Placing crushed bran on a conveyor belt, arranging a 120-mesh filter screen in the middle of the conveyor belt, filtering and uniformly collecting redundant moisture of the bran after spraying and wetting, spreading the wetted bran according to a preset thickness, rapidly freezing and fixing the bran after entering a freezing bin, and enabling the surface temperature of the bran to reach-8 to-10 ℃ at the tail end of the freezing bin; when the bran moves to the tail end in the freezing bin, spraying particles on the surface of the bran, so that the bran is impacted; the particles are metal pellets;
s3, thawing, extruding, drying and crushing bran;
Immersing the mixture obtained in the step S2 in cold water to slowly defrost the mixture and accelerate the destruction of cell walls; filtering, draining and extruding the bran, and reducing the water content of the bran to obtain primary filtrate; drying bran to make the water content of bran be 6% -12%;
S4, steam explosion modification;
Performing steam explosion treatment on the bran obtained in the step S3, wherein the steam explosion pressure is 3.0MPa, the pressure maintaining time is 15min, and the steam explosion temperature is 150 ℃ to enable the bran to be pulped;
S5, sterilizing: sterilizing the material in the step S4 at 95 ℃ for 20min, and cooling to room temperature;
S6, fermentation treatment: adding lactobacillus, fermenting at 50deg.C for 20 hr with inoculum size of 12.0%, and shake culturing at 300r/min to obtain fermentation broth;
S7, centrifugal treatment: clarifying the fermentation liquor obtained in the step S6 through a centrifugal separation process to obtain supernatant and precipitate;
S8, water washing treatment: washing the precipitate after centrifuging in the step S7 for 3 times, wherein the material-liquid ratio is 1g to 5mL, the washing temperature is 40 ℃, and centrifuging to obtain an insoluble dietary fiber product;
S9, concentrating, alcohol precipitation and alcohol washing: concentrating the supernatant obtained after the centrifugation in the step S7 and the primary filtrate in the step S3 to 1/7 of the original volume by rotary evaporation at 45 ℃ and a vacuum degree of 0.09MPa to obtain a concentrated solution; adding 70% ethanol with the volume of 4 times into the concentrated solution for ethanol precipitation, wherein the ethanol precipitation time is 12h, the ethanol precipitation temperature is 40 ℃, and the precipitate is obtained by centrifugal separation; performing alcohol washing treatment on the obtained precipitate, wherein the concentration of ethanol is 75%, the times of alcohol washing are 2 times, and the temperature of alcohol washing is 30 ℃ to obtain a water-soluble dietary fiber product;
S10, drying: and (3) drying the insoluble dietary fiber precipitate and the soluble dietary fiber precipitate obtained in the step S8 and the step S9 in a vacuum freeze drying box, wherein the vacuum freeze drying temperature is minus 30 ℃ for 35 hours, and the vacuum degree is 30Pa.
2. The method of claim 1, wherein in step S2, cellulase and amylase are attached to the surface of the metal pellet.
3. The method of claim 2, wherein in step S3, the temperature of the cold water is 0-3 ℃.
4. The method of claim 3, wherein in step S3, after the mixture is slowly thawed, the water temperature is raised to 35-40 ℃ and maintained for 60min.
5. The method for producing wheat dietary fiber according to claim 1, wherein in step S2, a baffle plate is arranged above the conveyor belt, the distance between the baffle plate and the conveyor belt is H, the thickness of bran on the conveyor belt is controlled by the baffle plate, and the lifting of the baffle plate is controlled by an external control system.
6. The method for preparing wheat dietary fiber according to claim 5, wherein in step S2, the distance H between the striker plate and the conveyor belt is preset according to the cooling capacity QS of the freezing bin, the specific enthalpy H1 of the bran during initial cooling, and the specific enthalpy H2 of the bran during termination of cooling; h=3.6×qs×z/[ V (H1-H2) ×ρd1]; wherein V is the transmission speed of the transmission belt, d1 is the preset spreading width of the bran, Z is the freezing time of the bran, and ρ is the density of the bran.
7. The method of manufacturing dietary fiber for wheat according to claim 6, wherein in step S2, an initial temperature T1 of bran entering the freezing compartment and a temperature T2 of bran at an outlet of the freezing compartment are measured, a width D of spread of bran is detected, a correction coefficient K of a distance H is calculated by the control system according to the measured temperature and the spread width D, and the distance H is adjusted; k=1+ (D-D1)/D1- (T1-T2)/1000, corrected distance H' =k×h.
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