CN116349825A - Preparation method of water-dispersible cereal bran dietary fiber - Google Patents
Preparation method of water-dispersible cereal bran dietary fiber Download PDFInfo
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- CN116349825A CN116349825A CN202310248263.3A CN202310248263A CN116349825A CN 116349825 A CN116349825 A CN 116349825A CN 202310248263 A CN202310248263 A CN 202310248263A CN 116349825 A CN116349825 A CN 116349825A
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- Prior art keywords
- dietary fiber
- water
- cereal bran
- dispersible
- cereal
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Abstract
The invention relates to the technical field of food processing, and discloses a preparation method of water-dispersible cereal bran dietary fiber, which comprises the following steps: (1) pretreatment; (2) superfine grinding treatment; (3) molecular encapsulation treatment; (4) spray drying. The invention discloses a method for converting insoluble dietary fiber from cereal bran into dietary fiber which can be uniformly dispersed in aqueous solution, which comprises the steps of processing the cereal bran into micron-sized dietary fiber particles through superfine grinding technology, and coating a layer of water-soluble macromolecules on the surface of the micron-sized dietary fiber through molecular coating technology, so that the prepared cereal bran dietary fiber particles can be stably and uniformly dispersed in the aqueous solution without layering and precipitation, are rich in nutrition such as dietary fiber, amino acid, vitamin, mineral substances and the like, have fine taste, and can be widely used as raw materials for beverage and food production or directly eaten.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of water-dispersible cereal bran dietary fiber.
Background
At present, dietary fiber is carbohydrate which is contained in vegetable food and can not be digested and absorbed by human small intestine, can be fully or partially fermented in large intestine and has health significance to human body. The dietary fiber has various physiological functions of reducing blood sugar and blood fat, improving intestinal flora structure, relieving constipation, facilitating weight loss, preventing coronary heart disease, preventing colon cancer and the like, and is listed as a seventh nutrient which is necessary for human body by modern nutrition.
Dietary fibers are generally classified into soluble dietary fibers and insoluble dietary fibers according to their solubility in water. The soluble dietary fiber can be dissolved in water, absorbs water and swells to form colloid, can be fermented by microorganisms in large intestine to form substances such as short chain fatty acid, and is beneficial to maintaining intestinal health, reducing blood lipid and blood sugar, controlling body weight and preventing diseases such as colon cancer. The soluble dietary fiber comprises pectin, gum, chitin, resistant dextrin, inulin, beta-glucan, oligosaccharide, etc., mainly derived from foods such as oat, barley, beans, apple, citrus fruits, etc., and the kelp and konjak also contain a large amount of soluble dietary fiber. Insoluble dietary fiber is insoluble in water and can not be glycolyzed by microorganisms in large intestine, and has great influence on the operation and residence time of food in intestines and stomach, defecation process and the like, can promote intestinal peristalsis, increase fecal volume and softness, relieve constipation, and reduce the risk of colon cancer. Insoluble dietary fiber is mainly derived from plant cell wall components including cellulose, hemicellulose, lignin, etc., and is mainly present in foods such as coarse grains, cereal bran, beans, rhizome vegetables, pericarps, etc. Although there is a certain difference in the functions of the soluble dietary fiber and the insoluble dietary fiber, they are all necessary for maintaining the health of the human body, and it is recommended that the proper intake ratio of the soluble dietary fiber and the insoluble dietary fiber is 1:2 to 1:3.
The cereal bran such as wheat bran, rice bran and corn husk is a byproduct in cereal processing, contains rich dietary fiber, and is an important dietary fiber source. Recently, various foreign researches show that the cereal dietary fiber has higher health value than dietary fiber of food sources such as vegetables, fruits and the like, improves the intake of the cereal dietary fiber, and can more effectively reduce the risks of diseases such as cardiovascular diseases, rectal cancer and the like. The wheat bran produced by singly processing wheat per year can reach 2000 ten thousand tons. The cereal bran contains rich mineral substances, trace elements, amino acids and phytochemicals besides dietary fibers, and has high nutritive value. However, since dietary fiber in cereal bran is mainly insoluble dietary fiber and contains a lot of crude fiber, the eating taste is poor, so that most bran is used as feed and cannot be widely eaten, even if the dietary fiber is mixed in flour to make high-fiber bran bread or biscuit, the adding amount is limited, and great waste is caused. With the increasing temperature of the market demand for low-sugar, low-calorie, low-fat, high-fiber foods and beverages, dietary fiber beverages are a necessary trend in the development of future foods and beverages. The dietary fiber beverage is mainly added with water-soluble dietary fibers including resistant dextrin, isomaltooligosaccharide, pectin, glucan, inulin and the like, the cereal dietary fibers are mainly insoluble dietary fibers (more than 90%) such as cellulose, hemicellulose, lignin and the like, the dietary fibers are difficult to dissolve and disperse after being added into the beverage, and the finished product is thick paste, high in consistency and more in suspended matters, is easy to generate layering and precipitation phenomena, cannot meet the requirements of the beverage on solubility, stability and taste, so that the dietary fiber beverage has fewer applications. In order to improve the solubility and stability of cereal dietary fibers in beverages, methods currently in common use include: reducing the granularity of the cereal dietary fiber particles through superfine grinding; the content of soluble dietary fiber in the cereal dietary fiber is improved by adopting a physical, chemical or biological method; or adding emulsifying agent and thickening agent into beverage formula. Chinese patent CN103750147A discloses an improved method for improving the solubility of cereal dietary fiber, which can improve the content of the soluble dietary fiber in the cereal dietary fiber (more than or equal to 30 percent) and reduce the granularity of the dietary fiber (less than 40 um) by combining lactobacillus fermentation and ultrahigh pressure homogenization treatment. Chinese patent CN103371309A discloses an emulsion stabilizer for cereal dietary fiber beverage, which mainly comprises components such as monoglyceride, sodium stearoyl lactylate, carrageenan, agar, sodium tripolyphosphate and the like, can effectively inhibit the precipitation phenomenon of the cereal dietary fiber beverage, and prevents the water separation phenomenon caused by starch aging. Chinese patent CN101642205a discloses a nano-processing and deagglomeration method of cereal dietary fiber, which solves the weakness that dietary fiber is difficult to crush to nano-scale and improves the defect that nano dietary fiber is easy to agglomerate by comprehensively utilizing technologies such as superfine crushing, nano-crushing, surface modification and the like. The surface modifying surfactant is monoglyceride, sucrose ester or sodium dodecyl sulfate, and the dispersing agent is carboxymethyl cellulose or sodium carboxymethyl cellulose. However, current methods of improving the solubility and stability of cereal dietary fibers in beverages do not meet the requirements of the beverage industry. The specific reasons are as follows: (1) The water holding capacity and the dispersibility of the dietary fiber in water are not always improved with the reduction of the particle size of the dietary fiber, and when the particle size of the dietary fiber is smaller than a certain range (for example, smaller than 200 meshes), the water holding capacity and the dispersibility of the dietary fiber in water are reduced. (2) The current physical, chemical or biological treatment can only convert a small part of insoluble dietary fibers in the cereal dietary fibers into soluble dietary fibers, and is not helpful for improving the overall water solubility of the cereal dietary fibers. (3) The method for improving the stability of the dietary fiber beverage by adding the emulsifying agent and the thickening agent requires a large amount of food additives, increases the production cost and brings a certain health risk.
Therefore, how to effectively utilize the cereal bran to prepare the cereal dietary fiber with good water solubility or dispersibility, which can be widely applied to beverages and foods, has the advantages of green and environment-friendly preparation process and low production cost, can better maintain the nutrition of the cereal bran and the health function of the dietary fiber, and is a technical problem to be solved by the technicians in the field.
Disclosure of Invention
The invention aims to overcome the defects existing in the prior art and provides a preparation method of water-dispersible cereal bran dietary fiber. The superfine grinding technology is combined with the molecular encapsulation technology, the length of the cereal dietary fiber is shortened, the fiber bundle becomes fluffy, the specific surface area is increased, then a layer of water-soluble macromolecules is encapsulated on the surface of the fiber bundle by the molecular encapsulation technology, the fiber bundles are prevented from approaching and flocculating each other in water by utilizing the hydrophilia, the steric hindrance and the electrostatic repulsion of the water-soluble macromolecules, and the dispersibility and the stability of dietary fiber particles in water are improved, so that the prepared cereal dietary fiber can be stably and uniformly dispersed in water, and can be widely applied to beverage and food production. The preparation method is simple, green and efficient, has high conversion efficiency on the bran, has low production cost, does not damage the natural molecular structure and function of the cereal dietary fiber, and greatly reserves the nutrient components such as vitamins, microelements, amino acids and the like which are rich in the cereal bran.
In order to achieve the above object, the technical scheme of the present invention is as follows: a method for preparing water-dispersible cereal bran dietary fiber, which is characterized by comprising the following steps:
(1) Pretreatment: sieving, removing impurities, crushing, sieving with a 20-60 mesh sieve, adding drinking water into the cereal bran, uniformly mixing, and incubating for 1-2 hours at 50-60 ℃;
(2) Superfine grinding: adding drinking water into the pretreated cereal bran material, stirring uniformly, and then adding a colloid mill for grinding until the particle size of dietary fiber particles is 20-50 microns;
(3) And (3) molecular encapsulation treatment: adding water-soluble macromolecules into the ground dietary fiber material, stirring uniformly to form mixed water suspension, wherein the water-soluble macromolecules are plant-source water-soluble macromolecules or animal-source water-soluble macromolecules, and carrying out high-pressure homogenization treatment on the mixed water suspension to fully mix the water-soluble macromolecules with dietary fiber particles and uniformly adsorb the water-soluble macromolecules and the dietary fiber particles on the surface of a fiber bundle;
(4) Spray drying: and (3) carrying out spray drying on the dietary fiber material subjected to the molecular encapsulation treatment to obtain the water-dispersible cereal bran dietary fiber dry powder.
Further; the cereal bran in the step (1) is selected from one of wheat bran, rice bran and corn husk.
Further; the mass ratio of the cereal bran to the drinking water in the step (1) is 1:1-3.
Further; the mass ratio of the drinking water to the cereal bran in the step (2) is 5-10:1.
Further; the mass ratio of the water-soluble macromolecule to the cereal bran in the step (3) is 0.1-0.5:1.
Further; the water-soluble macromolecule in the step (3) is selected from one of wheat albumin, soybean protein, beta-glucan and pectin; the animal-derived water-soluble macromolecule is selected from one of whey protein and sodium caseinate.
Further; and (3) carrying out high-pressure homogenization treatment, wherein the pressure is 20-60 MPa, and the cyclic treatment is carried out for 1-3 times.
The technical scheme of the invention is as follows: use of a dry powder of water-dispersible cereal bran dietary fiber for the preparation of a beverage, said beverage being a liquid beverage, a solid beverage or a yoghurt.
The invention has the beneficial effects that:
(1) The invention provides a method for converting insoluble dietary fiber into dietary fiber which can be stably and uniformly dispersed in aqueous solution, which well solves the problems of difficult dissolution and dispersion of cereal dietary fiber in beverage, easy generation of layering and precipitation and the like in the prior art, does not need to add food additives such as emulsifying agent, stabilizing agent and the like, provides an effective way for the wide application of cereal dietary fiber in beverage and food, and also provides a new solution for the high-value utilization of cereal bran resources.
(2) Compared with the prior art: the soluble dietary fiber content in the cereal dietary fiber is improved through physical, chemical or biological treatment, the soluble dietary fiber content in the cereal dietary fiber treated by the technology can only reach about 10-30%, the utilization rate of raw materials is very low, the operation process is relatively complex, the cost is very high, and the production requirements of beverage and food cannot be met. The preparation method is simple, green and efficient, has high conversion efficiency on the bran, can completely convert dietary fibers in the bran into water-dispersed cereal dietary fibers, does not generate waste, has low production cost, does not destroy the natural molecular structure and function of the cereal dietary fibers, greatly reserves the nutritional ingredients such as vitamins, microelements and amino acids and the like which are rich in the cereal bran, and can be widely applied to beverage and food production.
(3) The invention provides a solution for providing the soluble dietary fiber and the insoluble dietary fiber in a balanced way in the beverage and food, the two types of dietary fibers have different functions in the human body and are beneficial to health, the optimal intake ratio of the soluble dietary fiber to the insoluble dietary fiber is recommended to be 1:2, and in the prior art, only a single soluble dietary fiber can be added in the beverage, so that the requirement of providing the two types of dietary fibers simultaneously cannot be met. The water-dispersible cereal bran dietary fiber (water-soluble macromolecule-coated cereal dietary fiber micron particles) prepared by the technology can be added into beverage and food like the soluble dietary fiber on one hand, and keeps good dispersibility, stability and taste quality; on the other hand, the health function of insoluble dietary fiber can be exerted in human body, and proper amount of soluble dietary fiber can be added proportionally. Thereby realizing the purpose of providing the soluble dietary fiber and the insoluble dietary fiber in balance in the beverage and food.
(4) The water-soluble macromolecules added in the preparation method disclosed by the invention are different from food additives such as emulsion stabilizers and the like which are commonly added in the existing beverage formula, mainly comprise natural nutritional ingredients such as water-soluble proteins and water-soluble dietary fibers of plant or animal sources, have higher health value, and can be used as auxiliary nutritional ingredients of beverage and food.
(5) The invention discloses a method for converting insoluble dietary fiber into dietary fiber which can be uniformly dispersed in aqueous solution, which comprises the steps of processing cereal bran into micron-sized dietary fiber particles through superfine grinding technology, and coating a layer of water-soluble macromolecules on the surface of the micron-sized dietary fiber through molecular coating technology, so that the prepared cereal bran dietary fiber particles can be stably and uniformly dispersed in the aqueous solution without layering and precipitation, are rich in nutrition such as dietary fiber, amino acid, vitamin, mineral substance and the like, have fine taste, and can be widely used as raw materials for beverage and food production or directly eaten.
Drawings
FIG. 1 is a graph of the centrifugal sedimentation rate of wheat bran dietary fiber beverages of the different treatment products of example 1;
fig. 2 a is a scanning electron microscope image of the dried product obtained in the step (2) of example 1, and B is a scanning electron microscope image of the dry powder of the water-dispersible cereal bran dietary fiber of example 1;
fig. 3 is a schematic diagram of the technical principle of the present invention.
Detailed Description
Example 1:
a method for preparing water-dispersible cereal bran dietary fiber, comprising the following steps:
(1) Pretreatment: selecting fresh wheat bran produced in wheat flour processing, screening, removing impurities, crushing, sieving with a 40-mesh sieve, weighing 100g of the wheat bran which is sieved with the 40-mesh sieve, adding 200g of drinking water, uniformly mixing, incubating for 2 hours at 55 ℃, and removing phytic acid in the wheat bran by using endogenous phytase in the wheat bran;
(2) Superfine grinding: adding 700g of drinking water into the pretreated wheat bran material, uniformly stirring, and then adding a colloid mill for grinding until the grain size of the wheat bran dietary fiber particles is about 30 microns;
(3) And (3) molecular encapsulation treatment: adding 30g of wheat albumin into the ground wheat bran dietary fiber material, stirring uniformly to form mixed water suspension, carrying out high-pressure homogenization treatment on the mixed water suspension under the pressure of 40MPa, and carrying out cyclic treatment for 2 times to further reduce the particle size of dietary fiber particles, so that the wheat albumin and the dietary fiber particles are fully mixed and uniformly adsorbed on the surface of a fiber bundle;
(4) Spray drying: the material subjected to the molecular encapsulation treatment is subjected to spray drying, 130g of water-dispersible cereal bran dietary fiber dry powder can be obtained, a scanning electron microscope image is shown as a figure 2B, and as can be seen from the figure 2, the surface of the wheat bran dietary fiber particles subjected to the molecular encapsulation treatment is adsorbed with an adhesive layer (wheat albumin), and the dispersion degree among the particles is better.
Example 2:
a method for preparing water-dispersible cereal bran dietary fiber, comprising the following steps:
(1) Pretreatment: selecting fresh rice bran produced in rice processing, screening, removing impurities, crushing, sieving with a 40-mesh sieve, weighing 100g of rice bran which is sieved with the 40-mesh sieve, adding 150g of drinking water, uniformly mixing, incubating for 2 hours at 55 ℃, and removing phytic acid in the rice bran by using endogenous phytase in the rice bran;
(2) Superfine grinding: adding 700g of drinking water into the pretreated rice bran material, uniformly stirring, and then adding a colloid mill for grinding until the grain size of the rice bran dietary fiber particles is about 30 microns;
(3) And (3) molecular encapsulation treatment: adding 300g of wheat albumin into the ground rice bran dietary fiber material, uniformly stirring to form mixed water suspension, carrying out high-pressure homogenization treatment on the mixed water suspension under the pressure of 40MPa, and carrying out cyclic treatment for 2 times, so that the particle size of dietary fiber particles is further reduced, and the wheat albumin and the dietary fiber particles are fully mixed and uniformly adsorbed on the surface of a fiber bundle;
(4) Spray drying: and carrying out spray drying on the material subjected to the molecular encapsulation treatment to obtain 130g of water-dispersible cereal bran dietary fiber dry powder.
Example 3:
a method for preparing water-dispersible cereal bran dietary fiber, comprising the following steps:
(1) Pretreatment: selecting fresh corn husks produced in the corn deep processing, screening, removing impurities, crushing the corn husks, sieving the corn husks with a 40-mesh sieve, weighing 100g of the corn husks which are sieved with the 40-mesh sieve, adding 200g of drinking water, uniformly mixing, incubating for 2 hours at 55 ℃, and removing phytic acid in the corn husks by using endogenous phytase in the corn husks;
(2) Superfine grinding: adding 700g of drinking water into the pretreated corn husk material, uniformly stirring, and then adding a colloid mill for grinding until the grain size of corn husk dietary fiber particles is about 30 microns;
(3) And (3) molecular encapsulation treatment: adding 30g of wheat albumin into the ground corn husk dietary fiber material, uniformly stirring to form mixed water suspension, carrying out high-pressure homogenization treatment on the mixed water suspension at 40MPa, and carrying out cyclic treatment for 2 times, so as to further reduce the particle size of dietary fiber particles, fully mixing the wheat albumin with the dietary fiber particles and uniformly adsorbing the mixture on the surface of a fiber bundle;
(4) Spray drying: and carrying out spray drying on the material subjected to the molecular encapsulation treatment to obtain 130g of water-dispersible cereal bran dietary fiber dry powder.
Example 4:
the application of water-dispersed cereal bran dietary fiber in preparing liquid beverage: 15g of the water-dispersible cereal dietary fiber dry powder prepared in example 1, example 2 and example 3 are respectively taken and respectively added into 240mL of beverage, and the mixture is uniformly stirred, so that about 250mL of cereal dietary fiber beverage can be respectively obtained. The cereal dietary fiber beverage can meet about 30% dietary fiber per 250mL daily adult.
Example 5:
use of water-dispersed cereal bran dietary fiber in the preparation of a solid beverage: 150g of the water-dispersible cereal dietary fiber dry powder prepared in the examples 1, 2 and 3 are respectively taken and respectively added into 350g of solid beverage dry powder, and the mixture is uniformly mixed to prepare particles, so that 500g of cereal dietary fiber solid beverage powder can be respectively obtained. The dietary fiber solid beverage powder can meet about 30% of dietary fiber of adult daily necessities per 50g of cereal dietary fiber solid beverage powder.
Example 6:
the application of water-dispersed cereal bran dietary fiber in preparing a yoghurt product is as follows: 15g of the water-dispersible cereal dietary fiber dry powder prepared in the examples 1, 2 and 3 are respectively taken and respectively added into 110g of fermented yoghourt, and the mixture is uniformly mixed, so that 125g of cereal dietary fiber yoghourt can be respectively obtained. The cereal dietary fiber yoghurt can meet about 30% of dietary fiber daily for adults per 125g of cereal dietary fiber yoghurt.
Detection test
1. Examples 1 to 3 determination of the stability of the infusion of the products after different treatments
The measuring method comprises the following steps: the products obtained in examples 1 to 3 after the pretreatment, superfine grinding and molecular encapsulation treatment were sampled, dried, 10g of the dried samples were weighed, 90mL of water was added, immediately stirred, and the mixture was allowed to stand for 3 minutes, 30 minutes and 1 hour, and the evaluation of the water resistance was carried out, respectively, and the evaluation results are shown in Table 1.
TABLE 1
As can be seen from table 1, the dispersibility and dispersion stability of the water-dispersible cereal bran dietary fiber prepared in examples 1 to 3 of the present invention, which is subjected to pretreatment, superfine grinding and molecular encapsulation treatment, are better than those of the samples subjected to pretreatment, pretreatment and superfine grinding, which shows that the present invention can significantly improve the brewing performance of the cereal dietary fiber, and make the brewed beverage more stable, and less prone to delamination and precipitation.
2. Example 1 determination of stability of different wheat bran dietary fiber beverages
Sample preparation: three products obtained by pretreatment, superfine grinding and molecular encapsulation in the embodiment 1 are sampled, dried, respectively weighed 50g, then respectively added into 450mL of beverage, and uniformly stirred, thus three about 500mL of cereal dietary fiber beverages can be respectively obtained.
The method for measuring the centrifugal precipitation rate comprises the following steps: three well-brewed cereal dietary fiber beverages were weighed separately, 100g each, and then centrifuged to remove supernatant after 0h, 2h, 24h, at a rotational speed of 1500r/min for 3min. The sediment is dried, the sediment g1 (g) after drying is weighed, the centrifugal sediment rate is calculated and used for representing the stability of the beverage, and the test result is taken as the average value of the two tests. The centrifugal sedimentation rate was calculated as follows:
C％＝g1/10×100
wherein, C is the centrifugal precipitation rate,%;
g1 is the mass of the precipitate, g.
The larger the centrifugal sedimentation rate, the more sediment, the poorer the stability of the solid beverage after being brewed, and the better the stability. As shown in figure 1, the centrifugal precipitation rate of the wheat bran dietary fiber beverage obtained after pretreatment, superfine grinding and molecular encapsulation is obviously lower than that of the sample beverage obtained after pretreatment, pretreatment and superfine grinding, and is less influenced by standing time, so that the water-dispersible cereal bran dietary fiber beverage prepared by the invention has good stability after being added into the beverage.
The above-described embodiments are merely preferred embodiments of the present invention, and the present invention is not limited in any way, and other variations and modifications may be made without departing from the technical aspects set forth in the claims.
Claims (8)
1. A method for preparing water-dispersible cereal bran dietary fiber, which is characterized by comprising the following steps:
(1) Pretreatment: sieving, removing impurities, crushing, sieving with a 20-60 mesh sieve, adding drinking water into the cereal bran, uniformly mixing, and incubating for 1-2 hours at 50-60 ℃;
(2) Superfine grinding: adding drinking water into the pretreated cereal bran material, stirring uniformly, and then adding a colloid mill for grinding until the particle size of dietary fiber particles is 20-50 microns;
(3) And (3) molecular encapsulation treatment: adding water-soluble macromolecules into the ground dietary fiber material, stirring uniformly to form mixed water suspension, wherein the water-soluble macromolecules are plant-source water-soluble macromolecules or animal-source water-soluble macromolecules, and carrying out high-pressure homogenization treatment on the mixed water suspension to fully mix the water-soluble macromolecules with dietary fiber particles and uniformly adsorb the water-soluble macromolecules and the dietary fiber particles on the surface of a fiber bundle;
(4) Spray drying: and (3) carrying out spray drying on the dietary fiber material subjected to the molecular encapsulation treatment to obtain the water-dispersible cereal bran dietary fiber dry powder.
2. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: the cereal bran in the step (1) is selected from one of wheat bran, rice bran and corn husk.
3. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: the mass ratio of the cereal bran to the drinking water in the step (1) is 1:1-3.
4. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: the mass ratio of the drinking water to the cereal bran in the step (2) is 5-10:1.
5. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: the mass ratio of the water-soluble macromolecule to the cereal bran in the step (3) is 0.1-0.5:1.
6. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: the water-soluble macromolecule in the step (3) is selected from one of wheat albumin, soybean protein, beta-glucan and pectin; the animal-derived water-soluble macromolecule is selected from one of whey protein and sodium caseinate.
7. The method for preparing the water-dispersible cereal bran dietary fiber according to claim 1 wherein: and (3) carrying out high-pressure homogenization treatment, wherein the pressure is 20-60 MPa, and the cyclic treatment is carried out for 1-3 times.
8. Use of the water-dispersible cereal bran dietary fiber dry powder prepared according to claim 1 for preparing a beverage, said beverage being a liquid beverage, a solid beverage or a yoghurt.
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