Study On The Removal Of Phytic Acid From Rice Bran And The Effect Of Hydrocolloid On The Physical And Chemical Properties Of Rice Bran-wheat Flour Blending System

Rice bran is a by-product of rice processing.It is rich in dietary fiber and physiologically active substances.It can be added to various types of noodle products as a coarse grain component to give foods a variety of nutrients.However,rice bran contains antagonistic factors,and rice bran starch has aging,retrogradation,etc.,after addition,it affects the stability of food and sensory quality.This is related to the rheological behavior of the starch system during heating,gelation process,thermal stability,etc.Physical and chemical properties are closely related.This paper studied the optimization of the removal process of rice bran anti-nutritional factors and the effects of four hydrophilic colloids,sodium alginate,pectin,inulin and konjac gum,on the physicochemical properties of the rice bran-wheat flour blending system.The optimized parameters of ultrasonic-assisted phytic acid removal process are:ultrasonic time 20min,power 400W,material-liquid ratio 1:15g/ml;inulin and konjac gum are ideal for the stability of the dynamic viscoelastic behavior of the rice bran-wheat flour blend system;The rice bran-wheat flour blending system of the inulin series has significant thixotropy,and the shear resistance of the sodium alginate series is good;the rice bran-wheat flour blending system of the pectin and sodium alginate series has a high consistency coefficient K value,which is apparent The viscosity is high,the consistency coefficient of Konjac gum series is small,the flow coefficient is large,and the flow performance is good;the four hydrophilic colloids have changed the gelation process and gel point of the rice bran-wheat flour blending system,and during the gelation process,The pectin series has good thermal stability,low attenuation value,and is not easy to regenerate;the four colloids all improve the shear resistance,water binding capacity and thermal stability of the rice bran-wheat flour blend starch system,and improve the aging and regenerating characteristics.Among them,sodium alginate and pectin have a good effect on improving the retrogradation characteristics of the rice bran-wheat flour blending system,have a significant effect on their microstructure,and are closely related to the rheological behavior.