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High-quality bran raw material and preparation method and application thereof

A high-quality, bran-based technology, applied in the field of bioengineering, can solve the problems of fermentation to increase the processing applicability of active substances, special flavor substances, etc., and achieve the effects of increasing water solubility index, increasing protein content, and improving swelling degree

Pending Publication Date: 2019-12-03
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are no reports on the use of the above strains for the preparation of wheat bran food raw materials or food additives, and there are no reports of using the above strains to ferment to increase their active substances, optimize processing applicability, or produce special flavor substances

Method used

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  • High-quality bran raw material and preparation method and application thereof
  • High-quality bran raw material and preparation method and application thereof
  • High-quality bran raw material and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Wash and filter out the mixed flour in the wheat bran purchased in the market, dry it, beat it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121°C for 20 minutes, and set aside;

[0032] 2. Preserve the slant-preserved Strain of Phylonotus red margin (provided by the Vegetable Institute of Jiangsu Academy of Agricultural Sciences) in a water bath at 30°C for 2 minutes, quickly pick 2 rings and transfer them to a 30mL laboratory to prepare a PDA liquid medium, and cultivate them in a shaker for 2 days ( 26°C, 120rpm / min), the concentration of spores in the bacterial liquid reaches 1×10 8 CFU / mL. Add distilled water to the prepared wheat bran at a ratio of 160mL / 100g, and bacteria solution at a ratio of 10μL / g, mix well, pack 60g / bag into 15cm*25cm aerobic bacteria bags, and incubate in an incubator at 26°C After 6 days, take out and dry to obtain high-quality bran.

[0033] The high-quality bran that obtains is carried out the men...

Embodiment 2

[0046] 1. Wash and filter out the mixed flour in the wheat bran purchased in the market, dry it, beat it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121°C for 20 minutes, and set aside;

[0047] 2. Preserve the strain of Bailing mushroom (provided by Vegetable Institute of Jiangsu Academy of Agricultural Sciences) on a slant in a 30°C water bath for 2 minutes, quickly pick 5 rings and transfer them to 30mL PDA liquid medium, and culture them in a shaker for 1 day (26°C, 120rpm / min ), the bacterial concentration reached 2×10 8 CFU / mL. Add distilled water at a ratio of 180mL / 100g and bacteria solution at a ratio of 15μL / g to the prepared wheat bran, and mix evenly. Pack 40g / bag into 15cm*25cm aerobic bacteria bags and cultivate in an incubator at 26°C. 6 days, take out and dry.

[0048] Measure with reference to the method of embodiment 1, assay result is as follows image 3 : The water absorption index, water solubility index and expansi...

Embodiment 3

[0050] 1. Wash and filter out the mixed flour in the wheat bran purchased in the market, dry it, beat it into powder, pass it through a 40-mesh sieve, and sterilize it in an autoclave at 121°C for 20 minutes, and set aside;

[0051] 2. Store the Auricularia auricula strain (provided by the Vegetable Institute of Jiangsu Academy of Agricultural Sciences) in a 30°C water bath for 2 minutes, pick 2 rings and transfer it to 30mL PDA liquid medium, and culture it in a shaker for 1 day (26°C, 120rpm / min). The concentration of bacteria solution reaches 5×10 8 CFU / mL. Add distilled water to the prepared wheat bran at a ratio of 120rL / 100g, add bacterial liquid at a ratio of 10μL / g, and mix evenly. Pack 60g / bag into 15cm*25cm full-oxygen bacteria bags and cultivate them in an incubator at 26°C for 4 day, take it out to dry.

[0052] Measure with reference to the method of embodiment 1, assay result is as follows Figure 5 : The water absorption index of fermented bran is 4.97% lower...

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Abstract

The invention discloses a preparation method of a high-quality bran raw material, which includes the following steps: 1) washing, drying, powdering, sterilizing, and preparing wheat bran; and 2) adding edible fungus seed liquid to wheat bran, and mixing and fermenting the materials evenly to prepare the high-quality bran raw materials. The invention also discloses the high-quality bran raw material obtained by the preparation method and the application thereof. The water absorption index, water solubility index, and swelling degree of the bran after fermentation all increase significantly, among them, the water solubility index is increased by up to 277%, the total phenol content reaches 5.91 times of a unfermented sample, and the highest alkylresorcinol content is 1.55 times of the unfermented sample, and the total antioxidant capacity of the raw material is increased to 311.23 U / g, which is 5.73 times that of the unfermented sample. At the same time, the fermentation raw material produces mellow odor substance 4-ethylguaiacol, which further improves the quality of the raw material.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, in particular to a high-quality bran raw material and its preparation method and application. Background technique [0002] In recent years, more and more epidemiological studies have shown that eating whole grains can effectively reduce the risk of diabetes, cardiovascular and cerebrovascular diseases, cancer and obesity, which is closely related to the phenols rich in grain cortex. Phenolic compounds are secondary metabolites of plants with strong antioxidant capacity. [0003] In the grain cortex, there is also a special amphipathic phenolic lipid - alkylresorcinol, which has broad-spectrum antibacterial, anticancer and other physiological activities, and also has certain antioxidant activity. However, due to the rough taste and poor processing applicability of the cortex, it is often removed in grain processing. [0004] As the main by-product of the flour processing industry, wheat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L31/00
CPCA23L7/115A23L31/00
Inventor 屠洁刘冠卉赵静
Owner JIANGSU UNIV OF SCI & TECH
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