Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof

Abstract

The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

Description

technical field [0001] The invention relates to a preparation method and application of barley bran or oat bran for dietary fiber food. Background technique [0002] At present, there are a large number of international literatures reporting that barley and oat β-glucan regulate blood sugar, blood lipid, soften blood vessels, prevent high blood pressure, enhance immunity, prevent cardiovascular and cerebrovascular diseases, resist skin allergies, and control weight; oat The grain is stained with fluorescent whitening agent, and it can be observed under a microscope that β-glucan is mainly concentrated in the embryonic cell wall and sub-aleurone layer, connected by β-1-3 or 1-4 glycosidic bonds, forming a tough, complex and The relatively inert cell wall acts as a skeleton to support and protect the cells of the organism and the biologically active substances in the cells. As a specific commodity, oat bran was defined by the American Association of Cereal Chemistry (AACC) in...

AI Technical Summary

Problems solved by technology

The method degrades the starch in barley or oat bran, improves the mouthfeel of wheat bran, not only increases the wheat flavor and crispness of barley or oat bran, but also improves the solubility of functional factor β-glucan in water; the processing technology of the present invention The preparation method of barley or oat bran realizes the direct or indirect chemical and physical form changes of natural polymers, not only realizes the multifunctional transformation of bound insoluble dietary fiber, but also basically solves the problem of rough taste and low physiological activity of raw materials , the processing quality and edible index can meet the requirements of food base material