Study On The Development Of Wheat Bran Dietary Fiber Foods

This paper mainly use wheat bran dietary fiber which is the main added components to make the series foods, making wheat bran dietary fiber bread, analysis and identify the best added content of wheat bran dietary fiber in bread; making wheat bran dietary fiber chewable tablets, determined its technology and formulations; marking wheat bran dietary fiber solid drinks, determined its formulations and using method. The main results are as follows:1. Through the silty, tensile, sensory evaluation, texture and electron microscopy experiments, its best added range is determined 4%-6%. So, select 4%,5% and 6% in the bread for sensory experiments, The results showed that the score on the bread which was added 5% DF is higher than the bread with 6% DF, but the score is similar to the bread with 4% DF. Based on the higher content of dietary fiber, the higher the nutritional value of the foundation, The added content of DF in bread is finally determined 5%.2. Select wheat bran dietary fiber as the main material, adding auxiliary materials and flavor agent, the chewable tablets are made with moderate tastes and higher content of wheat bran dietary fiber. Through the single factor and orthogonal experimental analysis, the technology and formula are finally determined : Wheat bran dietary fiber is 12g,L-HPC is 1g,SDS is 0.8g, Auxiliary materials(Arab gum is 1.75g, Modified starch is 2.25g, Microcrystalline cellulose is 1.5g),Flavor agent(Milk flavor is 0.1g, Fructose syrup is 0.4g, Xylitol is 1.5g). Mix them uniform, and use 10% gelatin solution with temperature 50-60℃to spray the materials for making soft materials. Then through 40 heads screen to make particles. The wet particles were placed in the blast with temperature of 70℃, drying 2 min. Though 40 heads screen and add 0.6g Magnesium stearate, mix them uniform and then compression.3. Select wheat bran dietary fiber as the main material, adding SC and flavor agent, the solide drinks are made with moderate tastes and higher content of wheat bran dietary fiber. Through the single factor and orthogonal experimental analysis, the formula and using method are finally determined : Wheat bran dietary fiber is 12g, SC (Xanthan is 0.35g,β-CD is 0.15g,CMC is 0.45g), Flavor agent(Fructose is 2g, Milk flavor is 0.035g, Citric acid is 0.05g, Salt is 0.3g), mix them uniform and package. Each bag about 250-300ml is brew by hot water with 80-90℃, then to be drinking after cooling.