Preparation Of Dietary Fiber From Highland Barley Bran And Its Application In Meat Products

Barley has a history of more than 5,000 years in China and is a locally cultivated crop that has formed unique regional food varieties,such as samba,sweet grains and wine.In recent years,as people pay attention to the nutritional functions of barley,more and more nutritious food made from barley has entered the market.However,barley bran,a by-product of barley processing,has not been effectively utilized.Meanwhile,barley bran as a staple food or fast food still faces significant challenges because the product usually has a coarse texture and poor flavor due to the characteristics of the brain raw material.In addition,as a good source of ?-glucan,active peptides and other nutrients,related extraction technology is not yet well developed and derivative products are limited.In addition,fundamental studies on the changes of nutrient composition during processing are still lacking.In this thesis,the extraction and preparation of water-soluble dietary fiber from barley bran were investigated by enzymatic treatment of barley bran using a complex enzymatic method.The single-factor experiment was used to investigate the effects of the amount of enzyme used,enzyme digestion time,enzyme digestion temperature and feed-liquid ratio to prepare water-soluble dietary fiber by enzymatic digestion,and an orthogonal experiment was selected for further study based on the single-factor investigation.The experimental results showed that the amylase and saccharase were used at the same time when the feed-liquid ratio of barley bran flour to water was 1:25 g/m L,the amount of amylase used was 0.9%,the amount of saccharase used was 0.8%,the temperature was 70?,and the time was 120 min;the amount of protease used was 0.6%,the weather was 60?,and the time was 100 min;the amount of cellulase used was 1.0%,the temperature was 65?,and the time was 60 min.Under these conditions,the extraction rate of dietary fiber from barley bran by enzymatic digestion was 71.9%,and the purity of soluble dietary fiber was 92.3%.The soluble dietary fiber produced showed a 24.5% increase in water holding capacity,a 30% increase in oil holding capacity,and a 100% increase in swelling power compared to the dietary fiber produced without the addition of cellulose.The soluble dietary fiber produced had the highest monosaccharide composition of glucose,followed by xylose and arabinose;moreover,the infrared spectra showed that the product had the typical absorption peaks of polysaccharides;moreover,the dietary fiber made from barley bran by the enzymatic method was much better than the one made from barley bran in five aspects: viscosity,glucose dialysis delay index,?-amylase activity inhibition,sodium cholate adsorption ability and pancreatic lipase activity inhibition.Enzymatic production of potato dietary fiber was much better than that of potato dietary fiber.With the basic purpose of improving the nutrition,sensory and texture of meat products,this thesis combined the characteristics of meat foods and barley bran dietary fiber raw materials to research barley bran dietary fiber in meat products such as ham sausage and sausage,and tried out the main formulation scheme of new barley bran dietary fiber ham sausage,in which 60.17% of lean pork meat,2.51% of pork fat,barley bran dietary fiber powder accounted for The moisture content of the ham sausage was 63.54%,the protein content was 14.27%,and the starch content was 3.13%.The texture values corresponding to hardness,elasticity,cohesiveness,and cheapness were within the standards of the stunt ham sausage under specific testing conditions.The critical process conditions of the new barley bran dietary fiber sausage were also investigated,and the optimal process was 8% barley bran dietary fiber powder content,three stages of chopping at high speed,i.e.,1000 r/min,3000r/min,3000 r/min,and 15:85 fat: lean ratio.It also increases the sensory quality and nutritional properties.