1. Pulverization: Since the wheat bran with a small particle size has a good taste, when the ratio of coarse wheat bran is large, the pulverized wheat bran should be pulverized to a size below 40 mesh. 2, cooking: You can use steamer, pressure cooker, stirring steamer and other tools of steam heat treatment methods. Cooking time varies depending on the device. It is usually cooked in a steamer for 10-20 minutes. The bad odor is removed by cooking and the odorous component is thermally changed. 3. Adding acid and sugar: The added acid includes organic acids such as citric acid, tartaric acid and lactic acid. The amount of added acid is 0.2-5% of the weight of wheat bran. Various acids can be used alone or in combination; sucrose and glucose can be added to sugar. Maltose, fructose, etc., can also be used with a certain percentage of honey or molasses, and the amount can be about 40% of wheat bran weight. In addition, seasonings, colorings, and spices can also be properly added. The added method is to transfer the cooked wheat bran into a vertical mixer, and then add an additive solution made of 1.5% citric acid, 40% sugar, and 40% water, and pour 100 parts of wheat bran, and mix the mixture rapidly and rapidly. 4. Drying and packaging: The stirred wheat bran is spread on a flat plate, then placed in a box dryer and dried at 110° C. for 40 minutes. The dried wheat bran can be directly added to bread and other foods. The factory production needs to be kept in a white cloth bag for transportation and sales. (Wu Fan)
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