小麦麸皮中起生理功能作用的最主要的成分是膳食纤维，约含40%，是人体所

小麦麸皮中起生理功能作用的最主要的成分是膳食纤维，约含40%，是人体所必需的七大营养元素之一，食用价值高。但小麦麸皮中的膳食纤维较粗，直接食用口感差。为提高小麦麸皮的利用率和改变传统膳食纤维产品含量低、吸收难、口感差等缺点，让补充膳食纤维变得轻松、便捷、适口。本研究通过将酶法制得的小麦膳食纤维粉，经过原料的配比和一系列的工艺加工制作出一款小麦膳食纤维露饮料。以产品感官评价为指标，通过正交试验，确定出纤维露的最佳工艺条件。结果显示，小麦膳食纤维粉的添加量对产品的影响水平最高，其次是魔芋粉的添加量、碳酸钠的添加量和赤藓糖醇的添加量。其原料的最佳配比为：小麦膳食纤维粉7.5%，赤藓糖醇3.5%，魔芋粉2.5%，碳酸钠0.6%。以该工艺生产出的产品口感醇香，甜而不腻，顺滑可口并具有小麦特有的清香，并且具有明显的降低肥胖水平、降低体脂率和体重、降低血脂的辅助作用，可以促进肠道蠕动，有效缓解便秘。

The most important component that plays a physiological role in wheat bran is dietary fiber, which contains about 40%. It is one of the seven essential nutrients for the human body and has high edible value. However, the dietary fiber in wheat bran is relatively coarse, and it has a poor taste when consumed directly. To improve the utilization rate of wheat bran and overcome the shortcomings of traditional dietary fiber products such as low content, difficult absorption, and poor taste, it is easy, convenient, and palatable to supplement dietary fiber. This study aims to produce a wheat dietary fiber beverage by processing wheat dietary fiber powder obtained by enzymatic method through a combination of raw material ratios and a series of processes. Using product sensory evaluation as an indicator, the optimal process conditions for fiber dew were determined through orthogonal experiments. The results showed that the addition of wheat dietary fiber powder had the highest level of impact on the product, followed by the addition of konjac powder, sodium carbonate, and erythritol. The optimal ratio of its raw materials is: wheat dietary fiber powder 7.5%, erythritol 3.5%, konjac flour 2.5%, and sodium carbonate 0.6%. The product produced by this process has a mellow taste, sweet but not greasy, smooth and delicious, and has the unique fragrance of wheat. It also has a significant auxiliary effect in reducing obesity levels, reducing body fat rate and weight, and lowering blood lipids. It can promote intestinal peristalsis and effectively alleviate constipation.

Dietary fiber is the most important component with physiological function in wheat bran, which contains about 40%. It is one of the seven essential nutrients for human body and has high edible value. However, the dietary fiber in wheat bran is coarse, and the taste of direct consumption is poor. In order to improve the utilization rate of wheat bran and overcome the shortcomings of traditional dietary fiber products, such as low content, difficult absorption and poor taste, it is easy, convenient and palatable to supplement dietary fiber. In this study, a kind of wheat dietary fiber dew beverage was made from wheat dietary fiber powder prepared by enzymatic method through the ratio of raw materials and a series of technological processes. Taking the sensory evaluation of the product as the index, the optimum technological conditions of fiber dew were determined by orthogonal test. The results showed that the addition of wheat dietary fiber powder had the highest influence on the product, followed by the addition of konjac flour, sodium carbonate and erythritol. The optimum proportion of raw materials is: wheat dietary fiber powder 7.5%, erythritol 3.5%, konjac powder 2.5% and sodium carbonate 0.6%. The product produced by this technology is mellow, sweet but not greasy, smooth and delicious, and has the unique fragrance of wheat, and has obvious auxiliary effects of reducing obesity level, body fat rate and weight, reducing blood lipid, promoting intestinal peristalsis and effectively relieving constipation.