SU1681821A1 - Method for preparation of wheat bran for food - Google Patents

Abstract

The invention relates to the food industry, can be used in the preparation of wheat bran for food purposes, and allows for an increase in the digestibility of bran. Wheat bran is soaked in water at a ratio of 12 and a temperature of 15 - 20 ° C for 1 hour. Then it is subjected to microwave drying for 9-10 minutes until the bran has a moisture content of 5 - 7% and crushed to a particle size of 0.1 - 0. , 6 mm 1 C.p. f-ly

Description

The invention relates to the food industry and can be used in the preparation of wheat bran for food purposes.

The aim of the invention is to increase the digestibility of the bran.

The method is carried out by soaking wheat bran in water at a ratio of 1: 2 and a temperature of 15 -20 ° C for 1 h, followed by drying the bran using microwave drying (microwave drying) for 9-10 minutes to a moisture content of 5-7% and subsequent grinding of the bran to a particle size of 0.1-0.6 mm.

PRI me R 1. Prepare bran for food. To do this, wheat bran is soaked with water at 15 ° C with a ratio of bran and water of 1: 2 for 1 h. Then the bran is subjected to microwave drying in an oven for 9 minutes until the bran has a moisture content of 7%. Dry bran is carefully ground and sieved on a sieve to a particle size of 0.1 mm.

The bran fraction thus obtained has an ACB digestibility (relative to the biological value,

determined by the microbiological method with test cysts of ciliates (52 ± 2.5) units

PRI mme R 2. Bran is soaked with water at 17.5 ° C and the ratio of bran and water is 1: 2 for 1 hour. Then the bran is subjected to microwave drying in an oven for 9.5 minutes until the moisture content of bran is 6%. Dry bran is carefully ground and sieved on a sieve to a bran particle size of 0.4 mm.

The bran fraction thus obtained has an ACC digestibility of (43 ± 2.1) units.

EXAMPLE 3 Bran is soaked with water at 20 ° C and the ratio of bran and water is 1: 2 for 1 hour. Then the bran is subjected to microwave drying in an oven for 10 minutes until the moisture content of bran is 5%. Dry bran is carefully ground and sieved on a sieve to a bran particle size of 0.6 mm. The bran fraction thus obtained has an OBC digestibility of (40 ± 2.0) units.

Wheat bran soaking for food grade in water or water at a ratio of 1: 2 and a temperature of 15 r

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1 h is spent for their hydration, hydration and swelling, as a result of which cell membranes soften and the intracellular space is filled with water, which causes the most effective preparation of wheat bran in combination with their microwave drying.

Microwave drying provides boiling of i-branded bran, which leads to the rapid expansion of cells, weakening their structure and the explosion of each cell. As a result of an increase in the internal pressure in the bran particles, intense vaporization in volume, and evaporation of moisture, their structural elements are significantly destroyed. After this treatment, the swelling capacity of the bran increases, making them more accessible to the digestive juices of the gastrointestinal tract of the human body and increases the digestibility of the bran used for food purposes.

The optimal parameters of microwave drying, which make it possible to weaken the cellular branches and increase their nutritional value, are the duration of the process from 9 to 10 minutes until the bran moisture is 5 to 7%,

Grinding of bran that has passed the hydration and microwave drying stages to particle sizes of 0.1–0.6 mm is necessary, since mechanical grinding of the bran results in partial destruction of the cells, and also due to the fact that the bran is a mixture of surface a layer of grain and its germ part, which is richer in protein and easier to grind, therefore, the most valuable food-grade bran substances fall into the smallest fraction, which makes it possible to increase the digestibility of wheat bran.

Soaking bran at ratios of more or less 1: 2 does not provide optimal swelling of bran for further microwave drying. This does not allow to increase their digestibility.

Conducting hydration for less than 1 hour at a temperature of less than 15 ° C does not provide

full hydration and hydration of bran, and more than 1 hour at a temperature of more than 20 ° C does not contribute to additional swelling. which does not increase the digestibility of bran.

Microwave drying hydrated bran

less than 9 minutes to a moisture content of more than 7% does not ensure the effective softening of bran particles, and in treatment more than 10 minutes to a moisture content of less than 5% leads to chemical changes in the structure of bran, which reduces their digestibility.

Grinding particles to sizes less than 0.1 mm does not provide an additional increase in bran digestion and more than 0.6.

mm insufficiently destroys cell walls, which reduces the digestibility of wheat bran used for food purposes.

Thus, the implementation of soaking bran used for food purposes, in water at a ratio of 1: 2 and a temperature of 15 - 20 ° C for 1 h, microwave drying soaked bran for 9-10 minutes to a moisture content of 5 - 7% and grinding to a particle size of 0.1–0.6 mm leads to an increase in the digestibility of wheat bran and their biological value.

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Claims (2)

1. A method of preparing wheat bran for food purposes, including soaking the bran in an aqueous medium, drying and grinding, characterized in that In order to increase the digestibility of the bran, the soaking of the bran is carried out for a time that ensures the greatest degree of their swelling, the drying of the bran is carried out by microwave heating for 9-10 The min to the bran moisture is 5–7%, and their grinding is carried out to a particle size of 0.1–0.6 mm. 2. The method according to claim 1, about tl and h and u -C and with the fact that water is used as the aqueous medium with a bran: water ratio of 1: 2 and a temperature of 15 - 20 ° C, and the ogrei is soaked for 1 hour.