Study On Processing Characteristics And Development Application Of Highland Barley Bran

Aiming at the problem that highland barley bran has rough taste and low processing utilization rate.Highland barley original bran as contrast,superfine grinding was studied,enzymatic treatment,extrusion,the air flow puffing and enzymolysis and highland barley bran extrusion composite technology on nutrient composition,microstructure,improvement effect on the powder properties,functional properties,has been clear about the application scope of different modified highland barley bran,improve barley bran rough texture and taste of improved technology,And the related products with modified highland barley bran as auxiliary materials were developed.It provides theoretical basis and technical support for improving the processing utilization rate and added value of barley bran.The main conclusions of this study are as follows:(1)Ultra-micro crushing can reduce the particle size of barley bran micronized powder,uniform powder,whiter color,and better retention of nutrients of barley bran.The microstructure of barley bran powder did not change significantly due to ultra-micro crushing technology.The resting and slipping angles,water solubility,and bile acid salt adsorption of barley bran micronized powder increased significantly(P<0.05),;the swelling force,packing density,and vibrational density of the powder decreased;the water holding capacity,oil holding capacity,and its exchange capacity for cations of barley bran powder were significantly reduced by ultramicro pulverization(P<0.05),and the peak viscosity,valley viscosity,and final viscosity of its powder were significantly increased disintegration values.(2)The optimum process for enzymatic hydrolysis of highland barley bran is as follows:temperature 40?;Solid liquid ratio: 1:15 g/Ml;p H:5.0;With 1.0% cellulase and 1.2% xylanase added,the yield of soluble dietary fiber was 37.15%.Compared with the original barley bran,the moisture and crude fiber contents of the enzymatic hydrolyzed bran of the two drying methods were significantly decreased(P<0.05),the other nutrients had no significant changes(P>0.05),enzymatic hydrolysis made the structure of bran loose;After enzymatic hydrolysis of bran,its Angle of repose,slip Angle,bulk density and vibro-density,cation exchange capacity and cholate adsorption capacity were significantly decreased,but its swelling capacity,water soluble water holding capacity and oil holding capacity were significantly increased(P<0.05).(3)The optimum conditions for extruding the bran were as follows: the bran moisture was 32%,the extruding temperature in the sixth zone was 170?,and the screw speed was 160 r/min.Under these conditions,the maximum extruding rate and soluble dietary fiber of the bran were 1.28% and40.71%,respectively.The contents of total starch,crude protein and crude fat in highland barley bran were decreased by both air expansion and extrusion expansion,while the other contents had no significant changes(P>0.05);The bran of the two kinds of expansion methods was darker yellow than the original bran.Extruding makes the surface of highland barley bran uneven,the volume enlarged,and the internal structure becomes loose.Both air expansion and extrusion expansion significantly reduced the Angle of repose and slip Angle,oil holding capacity,cation exchange capacity and cholate adsorption capacity of highland barley bran,and significantly increased its swelling capacity,bulk density,vibration density,water holding capacity and water solubility(P<0.05).(4)Nutrient composition of highland barley bran did not change significantly after modification by composite technology(P>0.05);The water holding capacity,oil holding capacity,swelling capacity,water solubility,bulk density and vibration density of highland barley bran were increased.The Angle of repose,Angle of slip and adsorption capacity of cholate were decreased.Compared with the single enzymatic hydrolysis technology and the extruding technology,the composite technology can significantly improve the powder properties of the highland barley bran,which lays a favorable foundation for the development of related products based on it.(5)Development of barley high fiber bread,barley bran cookies and barley bran oil tea with modified barley bran as auxiliary materials.The best process and recipe of barley high fiber bread were determined by single-factor test and orthogonal test as follows: barley bran addition 15%,yeast addition 1.8%,fermentation time 40 min,cellulase addition 0.2%,xylanase addition 0.3%,glucose oxidase addition 0.2%,glutamine aminotransferase addition 0.1%,the specific volume and sensory The optimum recipe for barley bran cookies was 55% bran,60% shortening and 10% corn starch;the optimum recipe for barley bran oil tea was 25% barley bran powder,6% lard and 6 min frying time.