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Bran modification method and gluten-containing flour product

A bran modification technology, applied in the bran modification method and the field of gluten-containing flour products, can solve the problems of low proportion of soluble dietary fiber, poor texture and taste, small size of flour products, etc., to overcome rough taste, Easy to dry, overcome the effect of high moisture content

Pending Publication Date: 2021-09-17
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low proportion of soluble dietary fiber in wheat bran dietary fiber, the addition of wheat bran has a negative impact on the formation of dough and gluten protein, and the flour products made after adding wheat bran have smaller volume and darker color and poorer texture and taste

Method used

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  • Bran modification method and gluten-containing flour product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The temperature of the twin-screw extruder is set to 60°C, 90°C, 120°C, 140°C, 130°C (outlet temperature) in sequence along the material conveying direction. Take by weighing 1000g of wheat bran, join in extruder and extrude and puff.

[0045] Take the puffed product at the discharge port, and mix it with 1000ml water and 10 6 U xylanase was mixed evenly, and hydrolyzed at 50° C. for 4 hours to obtain the hydrolyzed product.

[0046] Dry the enzymolyzed product at 105°C for 40 minutes to inactivate the enzyme in the product; continue drying at 50°C until the water content is 5% to 7% (mass fraction, wt%); then dry the product The dry product is pulverized and passed through a 60-mesh sieve to obtain modified bran, and the ratio of soluble dietary fiber in the total fiber in the modified bran is 12.3%.

Embodiment 2

[0048] The temperature of the twin-screw extruder is set to 60°C, 90°C, 120°C, 140°C, 130°C (outlet temperature) in sequence along the material conveying direction. Take by weighing 1000g of wheat bran, join in extruder and extrude and puff.

[0049] Take the puffed product at the discharge port, and mix it with 1000ml water and 10 6 U xylanase was mixed evenly, and hydrolyzed at 50° C. for 4 hours to obtain the hydrolyzed product.

[0050] Dry the enzymatic hydrolysis product at 105°C for 45 minutes to inactivate the enzyme in the product; continue drying at 45°C until the water content is 5% to 7% (mass fraction, wt%); then dry the product The dry product is pulverized and passed through a 60-mesh sieve to obtain modified bran, and the ratio of soluble dietary fiber in the total fiber in the modified bran is 11.9%.

Embodiment 3

[0052] The temperature of the twin-screw extruder is set to 60°C, 90°C, 120°C, 140°C, 130°C (outlet temperature) in sequence along the material conveying direction. Take by weighing 1000g of wheat bran, join in extruder and extrude and puff.

[0053] Take the puffed product at the discharge port, and mix it with 1000ml water and 10 6 U xylanase was mixed evenly, and hydrolyzed at 50° C. for 4 hours to obtain the hydrolyzed product.

[0054] Dry the enzymatic hydrolysis product at 100°C for 40 minutes to inactivate the enzyme in the product; continue drying at 50°C until the water content is 5% to 7% (mass fraction, wt%); then dry the product The dry product is pulverized and passed through a 60-mesh sieve to obtain modified bran, and the ratio of soluble dietary fiber in the total fiber in the modified bran is 11.6%.

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Abstract

The invention discloses a bran modification method and a gluten-containing flour product. The bran modification method comprises the following steps: carrying out extrusion puffing treatment on bran, so as to obtain a puffed product; mixing the puffed product, water and xylanase, and carrying out semi-solid enzymolysis; and drying and crushing the enzymolysis product, thereby obtaining modified bran. According to the bran modification method, a semi-solid enzymolysis method is adopted, so that the problems of non-uniform reaction between an enzyme and a substrate and the like in a solid enzymolysis process are solved, and the problems of too-high moisture content, easiness in microorganism breeding, difficulty in drying and the like of a liquid enzymolysis process are solved; and an extrusion technology and semi-solid enzymolysis are combined, so that the prepared bran is more easily dried, the large-scale processing production of the modified bran is facilitated, meanwhile, the content of soluble dietary fibers in the bran is effectively increased, and thus, the defect of rough taste of the gluten-containing flour product added with the modified wheat bran is overcome.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a bran modification method and gluten-containing flour products. Background technique [0002] The dietary fiber content in wheat bran is as high as 40%, rich in nutrients such as vitamins, minerals, and antioxidant active substances, but they are removed during processing, resulting in the lack of nutritional components and insufficient intake of national dietary fiber and micronutrients. Adding wheat bran back into flour for the production of staple food noodle products is a current research hotspot. However, due to the low proportion of soluble dietary fiber in wheat bran dietary fiber, the addition of wheat bran has a negative impact on the formation of dough and gluten protein, and the flour products made after adding wheat bran have smaller volume and darker color As well as poorer texture and taste. The negative effect of wheat bran on flour quality has affected...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L7/161A21D2/36
CPCA23L7/115A23L7/107A23L7/161A21D2/36A23V2002/00A23V2300/24A23V2300/10
Inventor 王展张书静沈汪洋贾喜午李芳金伟平陈轩纪执力杨国燕
Owner WUHAN POLYTECHNIC UNIVERSITY
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