(I. Overview Bran contains a large amount of dietary fiber, can prevent and treat many diseases, such as inhibiting the occurrence of colorectal cancer, preventing diabetes, high blood pressure and so on. Using bran as raw material to extract dietary fiber and processing it into a flavorful beverage also provides a new way for the development and utilization of wheat bran. (b) Raw materials Peanut, white granulated sugar, agar, gelatin, sodium alginate, sucrose fatty acid, monoglyceride, cream flavor, sodium hydroxide, hydrogen peroxide, disodium hydrogen phosphate, sodium tripolyphosphate, hydrochloric acid, wheat bran, glucoamylase, alpha-starch Enzyme. (III) Major equipment Blast drying box, grinder, grinding wheel, high pressure homogenizer, sealing machine, sterilization tank, water bath, far infrared oven. (IV) Process flow Wheat bran → phytic acid → enzyme preparation → decomposition → hydrolysis → washing → enzyme inactivation → drying → bleaching → refined dietary fiber-- (five) operating points 1 Phytrate removal: The wheat bran was crushed in a 40-mesh sieve, mixed with hot water of 50-60°C and mixed well (bran: water 0.15:1). The pH was adjusted to 5.0 with 10 to 3 mol/l sulfuric acid, maintaining 6 Decomposition of phytic acid in hours. 2 Enzymolysis: The ratio of α-amylase to glucoamylase in the mixed enzyme preparation was 1:3, the amount was 0.3%, and the enzymolysis time was 45 minutes. 3 Alkaline solution: The amount of NaOH is 5%, the time is 80 minutes, and the temperature is controlled at about 70°C. 4 Bleaching and bleaching: The amount of hydrogen peroxide is 5%, the decoloring temperature is 55° C., the decoloring time is 2 hours, pH 10, sodium tripolyphosphate is 0.75%, and disodium hydrogen phosphate is 0.75%. Accurately weigh a certain amount of dietary fiber, decolorize according to the liquid-solid ratio of 20:1 and the above decolorization conditions. After reaching the prescribed time, quickly remove it, pour off the supernatant, add water, and neutralize with IN hydrochloric acid to neutrality. Rinse with water, filter 3 times, and dry at (652)°C for 9 hours. 5 Preparation of peanut extract: Peanuts were baked at 130 °C for 15 minutes, peeling, adding 10 ~ 15 times the dilute lye, grinding it with a grinding wheel, the gap between the grinding wheel to 0.05 mm It is better to remove coarse slag particles by filtration to obtain peanut extract. 6 Mixing and Blending: The amount of fixed sugar is 8%, and the remaining ratios are determined according to different tastes and flavors. 7 Homogenization: heating the ingredients to 70-80°C, homogenizing with a high pressure homogenizer, homogenizing pressure 30 MPa, and homogenizing twice. 8 Bottling, sealing and sterilization: The homogenized mixture is poured into a fully-washed colored glass bottle (capacity 250 ml), then sealed on the sealing machine, and then sterilized in a sterilization tank with a sterilization temperature of 95°C. 20 minutes. Then as soon as possible sub-level cooling to below 40 °C, that is, the finished product. (6) Quality standards 1. Sensory Index Color: milky white. Aroma: It has a strong peanut flavor. Taste: pure sweet, delicate and uniform taste, fresh and delicious, no astringency. Organizational state: Uniform and stable, no slurry stratification, no other impurities appear. 2. Microbiological indicators Total number of bacteria ≤100/ml; coliform ≤3/100 ml; pathogens may not be detected. Shaanxi YXchuang Biotechnology Co., Ltd , https://www.peptidenootropic.com
Peanut extract → mixed preparation → homogenization → bottling → sealing → sterilization → cooling
Wheat bran fiber health peanut drink processing technology