Novel process for preparing dietary fiber by high-value comprehensive utilization of wheat bran

Abstract

The invention discloses a novel process for preparing a dietary fiber by high-value comprehensive utilization of wheat bran. A dietary fiber product is creamy white in color, functional indexes are far higher than dietary fiber standards commonly used by western countries, and the dietary fiber product can serve as a high-quality dietary fiber and an ideal food additive. The novel process has the advantages that firstly, dietary fibers in the bran are extracted by ultrasonic-assisted enzymolysis protein removal starch, compound microorganism liquid fermentation, ultrasonic-assisted enzymatic hydrolysis with cellulase and lactic acid bacteria solid fermentation processes, secondly, bran cellulose and lignin subjected to ultrasonic-assisted enzymatic hydrolysis and microbial fermentation are high in degradation rate, nutrient values of the dietary fibers in the bran are remarkably improved, thirdly, the production cost of the process is low, industrial production is facilitated, and a high-efficiency, low-cost, safe and feasible bran dietary fiber development and utilization method is established.

Description

technical field [0001] The invention relates to a new high-value and comprehensive utilization of wheat bran to prepare dietary fiber, 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 absorption of some nutrient-rich n...

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 uses wheat bran as raw material, and is prepared by enzymatic-chemical method or simple enzymatic method. The process of enzymatic and chemical preparation is relatively simple and the cost is low, but repeated water soaking and washing and frequent Heat treatment will significantly reduce the water holding capacity and swelling of fiber products, and strong solvent (acid, alkali) treatment will cause almost 100% water-soluble cellulose, 50% to 60% hemicellulose and 10% to 30% cellulose to be dissolved. loss