Technology for extracting bran dietary fibers by combining ultrasonic-assisted enzymolysis and microbial fermentation

Abstract

The invention discloses a technology for extracting bran dietary fibers by combining ultrasonic-assisted enzymolysis and microbial fermentation. The gloss of a dietary fiber product is ivory, the function index of the dietary fiber product is far higher than the standard of dietary fibers commonly used in the western countries, and the dietary fiber product can serve as high-quality dietary fibers and an ideal food additive. The technology has the advantages that the dietary fibers in bran are extracted through the technology of combining ultrasonic-assisted enzymolysis protein starch removal, microbial fermentation and ultrasonic-assisted enzymolysis, the product yield and the function are obviously improved; the bran dietary fibers obtained after ultrasonic-assisted enzymolysis and microbial fermentation are carried out and the lignin degradation rate reach 70% or higher, part of thallus dietary fibers are included, and the nutrient value of the bran dietary fibers is obviously improved; the production cost of the technology is low, industrialization production is facilitated, and a set of bran dietary fiber developing and utilizing approach which is high in efficiency, low in cost, safe and feasible is established.

Description

technical field [0001] The invention relates to a process for extracting bran dietary fiber by combining ultrasonic-assisted enzymolysis and microbial fermentation, which belongs to the field of food processing. Background technique [0002] Dietary fiber is currently internationally recognized as a functional food base material, known as the "seventh nutrient" in addition to the six major nutrients of water, protein, carbohydrates, lipids, vitamins, and minerals, and is known as In the 21st century food industry, it is the most concerned food additive with special health function and food modification function. Dietary fiber can be used as an effective functional health food to prevent various diseases, and has special effects such as water retention, oil retention, improvement of food color and flavor, etc. It can improve human digestion and absorption, enhance human excretion function, and promote human dietary structure Balance, hinder the human body from excessive abso...

AI Technical Summary

Problems solved by technology

[0003]Wheat bran is a by-product in the process of wheat flour milling. In my country, the annual output of wheat bran can reach more than 20 million tons, but it is rarely developed and utilized. It is only used as a feed material. The main reason is that it cannot be eaten because of its poor taste and taste; according to relevant research reports, the mass fraction of ferulic acid in wheat bran is 0.4% to 0.7%; the use of by-products has caused Attention at home and abroad, if the wheat bran, a by-product of grain processing, can be processed and utilized, it will contribute to the environment and economy

[0004]The traditional dietary fiber extraction process is based on wheat bran as raw material, prepared by enzymatic-chemical method or simple enzymatic method, and prepared by enzymatic and chemical methods The process is relatively simple and the cost is low, but repeated water soaking and frequent heat treatment will significantly reduce the water holding capacity and swelling of fiber products, and strong solvent (acid, alkali) treatment will result in almost 100% water-soluble cellulose, 50% ~ 60% % hemicellulose and 10% to 30% cellulose are dissolved and lost