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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

Inactive Publication Date: 2012-12-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of stabilizing method of special wheat bran for whole wheat flour, which is simple and easy to implement, with low processing cost and suitable for industrialized production, thereby overcoming the unsatisfactory effect of the prior art on wheat bran deactivation, fat Enzyme and lipoxygenase are easy to revive, the fatty acid value rises too fast during storage, the equipment investment cost is high, and the mild treatment method reduces the total phenolic content, antioxidant activity and color sensory quality, etc.

Method used

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  • Method for stabilizing wheat bran specially used for whole wheat flour
  • Method for stabilizing wheat bran specially used for whole wheat flour
  • Method for stabilizing wheat bran specially used for whole wheat flour

Examples

Experimental program
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Effect test

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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Abstract

The invention discloses a method for stabilizing the wheat bran specially used for the whole wheat flour, which is mainly characterized in that: the wheat bran is treated by steam and dried by the ultraviolet microwave so that the wheat bran is stabilized. Due to the adoption of the method, the activity of the lipase and the lipoxygenase in the wheat bran can be reduced significantly, and the storage stability of the wheat bran can be improved significantly. In addition, the treated wheat bran has little difference from the non-stabilized wheat bran in colour and organoleptic quality, the content of total phenols in the treated wheat bran is increased slightly, and the antioxidant activity of the treated wheat bran is improved obviously. The method is simple and practical, has an obvious effect and effectively solves a series of problems of the existing method for stabilizing the wheat bran that the equipment has high cost, the operation process is burdensome and complicated, the wheat bran has poor storage stability, the colour of the stabilized wheat bran is dark, the efficacy and the activity are lost, and the stabilized wheat bran is not suitable for producing the whole wheat flour, thereby creating the conditions for producing the high-quality whole wheat flour with long shelf life.

Description

technical field [0001] The invention particularly relates to a method for stabilizing wheat bran special for whole wheat flour, which belongs to the technical field of food processing. Background technique [0002] Whole wheat flour contains all the nutrients of wheat, rich in crude fiber, minerals, vitamins, essential amino acids and other trace functional ingredients, with comprehensive nutrition. The dietary fiber contained in it is 5 to 10 times that of grade flour, most of the vitamins contained are more than 1 times that of grade flour, and mineral elements such as potassium, sodium, iron, manganese, zinc, phosphorus, etc. exceed that of grade flour. More than 2 times. Therefore, whole wheat flour has higher health and nutrition functions. With the improvement of people's living standards, consumers pay more attention to natural, healthy and nutritious food, and whole wheat flour food will inevitably become an important part of three meals a day. Whole wheat flour pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 朱科学杨磊周惠明郭晓娜彭伟
Owner JIANGNAN UNIV
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