Method for stabilizing wheat bran specially used for whole wheat flour
A technology for wheat bran and whole wheat flour, applied in application, food preparation, food science and other directions, can solve the problems of high equipment input cost, reduced antioxidant activity and sensory quality of color, easy reactivation of lipase and lipoxygenase, etc. Achieve the effect of improving storage stability, improving the health quality of the whole people, and promoting application
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Embodiment 1
[0035] Embodiment 1: the stabilizing method of the special wheat bran of this whole wheat flour is:
[0036] In a steamer, spread 300g of material to a thickness of 3cm, adjust the steam pressure and temperature to 0.101MPa and 100°C respectively, steam for 5min, dry for 70s under the condition of an ultraviolet microwave output power of 4kw, and cool to room temperature to obtain a dry material .
Embodiment 2
[0037] Embodiment 2: the stabilizing method of the special wheat bran of this whole wheat flour is:
[0038] In a steamer, spread 400g of material to a thickness of 4cm, adjust the steam pressure and temperature to 0.120MPa and 105°C respectively, steam for 10min, dry for 120s under the condition of an ultraviolet microwave output power of 1kw, and cool to room temperature to obtain a dry material .
Embodiment 3
[0039] Embodiment 3: the stabilizing method of the special wheat bran of this whole wheat flour is:
[0040]In a steamer, spread 500g of material to a thickness of 5cm, adjust the steam pressure and temperature to 0.143MPa and 110°C respectively, steam for 3min, dry for 50s under the condition of an ultraviolet microwave output power of 4kw, and cool to room temperature to obtain a dry material .
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