Study On The Development Of Wheat Germ And Bran Products

Wheat is the largest food product in Xinjiang, which acreage accounts for more than half of theregion’s crops, the yield can reach6.482million tons. At present, Xinjiang has326flour productionenterprises. There are a large amount of byproducts in the wheat milling process, namely, wheat germ andbran. The nutritional value of wheat germ is very high, and wheat bran is a good source of dietary fiber, butbecause of the limitations of the technology and equipment of the wheat processing companies, a lot ofwheat germ and wheat bran are used as feed processing, its comprehensive utilization level is low.In this paper, wheat germ flour and wheat bran dietary fiber powder were prepared through thetechnology of enzymatic hydrolysis, spray drying and superfine grinding, and the optimum processparameters were determined by using the orthogonal and response surface design to optimize thepreparation process. The wheat germ flour and wheat bran dietary fiber powder were selected as materialsand the formulation of composite dietary fiber powder were determined by using the sensory evaluationmethod. The quality of the wheat germ flour, wheat bran dietary fiber powder and the composite dietaryfiber powder were also inspected at the same time.This experiment laid the foundation for the industrializedproduction of wheat germ and bran products, and increased the added value of the products. The mainresults are as follows:(1) In the preparation process of the wheat germ flour, the optimal parameters for the amylasehydrolysis were determined: enzyme dosage was20U/g, ratio of solid to liquid was1:10g/mL, temperaturewas60℃, time was4h. The optimum conditions of papain hydrolysis were as follows: enzyme dosage was4000U/g, temperature was60℃, time was2h, pH value was6, solid-liquid ratio was1:14g/mL, under theconditions, the protein extraction rate reached61.12%.The optimal parameters of the spray drying processwere determined: air inlet temperature was180℃, sampling rate was500mL/h, outlet temperature was80℃.Under this condition, the yield of wheat germ powder was75.84%,the water content was2.60%.(2) In the preparation process of the wheat bran dietary fiber, the optimum conditions for amylasehydrolysis were determined: enzyme dosage was25U/g, the ratio of solid to liquid was1:12g/mL,temperature was55℃, and time was60min. The optimum conditions for Alkaline protease were as follows:enzyme dosage was1000U/g, ratio of solid to liquid was1:8g/mL, pH value was9, time was100min,temperature was55℃.Under the condition, the dietary fiber content reached51.87%.(3) The formula of the composite dietary fiber powder was determined as follows: the wheat germpowder was50%, the wheat bran dietary fiber powder was50%. It was a kind of natural, nutritious andconvenient product.(4)The quality inspection results of three kinds of wheat germ and bran product are in line withnational standards.