(I. Overview The wheat bran fiber enzymatic solution is rich in water-soluble components such as sugars and oligosaccharides. By using this solution, a unique-flavored wheat tea beverage can be produced. This process not only makes effective use of wheat bran but also helps reduce waste and prevent environmental pollution. (II) Main Raw Materials Wheat bran, alpha-amylase, white sugar, honey, and ethyl maltol are the primary ingredients used in the production of this beverage. Each component plays a specific role in enhancing flavor, texture, and stability. (III) Major Equipment The key equipment involved includes a far infrared oven for baking, a constant temperature water bath for controlled heating, and a filter press for efficient filtration. These tools ensure precision and consistency throughout the manufacturing process. (IV) Process Flow The process begins with wheat bran, which is then baked, boiled in hot water, subjected to enzymatic treatment, filtered, blended, filled, sterilized, and finally cooled to produce the finished product. Each step is carefully designed to maintain quality and safety. (V) Operating Points 1. Wheat Bran Screening: The wheat bran is passed through a 40-mesh sieve to remove impurities and ensure uniformity. 2. Baking: The bran is placed on a baking tray and cooked at 250–300°C until it turns slightly yellow-brown and develops a strong roasted wheat aroma. The process takes about 20 minutes, and careful turning is required to avoid burning or carbonization. 3. Enzymatic Hydrolysis: After baking, the bran is weighed and mixed with water at a ratio of 1:15. It is boiled for 20 minutes, cooled to 80°C, and then treated with 0.5% (w/w) alpha-amylase for one hour. This step ensures that starch adhering to the bran is fully broken down and dissolved in water. 4. Filtration: The mixture is first coarsely filtered, and then further refined using a filter press to obtain a clear, transparent filtrate. 5. Blending: The filtrate is then blended with 6% white sugar, 2% honey, and 10 mg of ethyl maltol to enhance sweetness and aroma. 6. Filling: The final mixture is promptly filled into bottles and sealed to maintain freshness. 7. Sterilization: The filled products are sterilized by boiling at 100°C for 60 minutes, followed by natural cooling to room temperature. (VI) Quality Standards 1. Sensory Index - Color: Light yellow - Flavor: Unique roasted wheat aroma, sweet and pleasant - Appearance: Clear and non-turbid liquid 2. Physical and Chemical Indicators - Soluble solids (measured by refractive index): 8% - Heavy metal content: Lead ≤ 1.0 mg/L, Arsenic ≤ 0.5 mg/L 3. Microbiological Indicators - Total bacterial count: ≤ 100 CFU/ml - Coliforms: ≤ 6 CFU/100 ml - No pathogenic bacteria detected This comprehensive process ensures that the final wheat tea beverage is not only delicious and nutritious but also safe and environmentally friendly. It represents an innovative approach to utilizing agricultural by-products effectively while maintaining high-quality standards. Palm Recognition Access Control Biometric Non-touch Attendance,Biometric Non-touch Access Control,Outdoor Palmprint Attendance Machine Shenzhen Bio Technology Co., Ltd , https://www.huifantech.com