CN101218938B - Method for restraining oat lipase liveness with microwave heating - Google Patents
Method for restraining oat lipase liveness with microwave heating Download PDFInfo
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- CN101218938B CN101218938B CN2008100577121A CN200810057712A CN101218938B CN 101218938 B CN101218938 B CN 101218938B CN 2008100577121 A CN2008100577121 A CN 2008100577121A CN 200810057712 A CN200810057712 A CN 200810057712A CN 101218938 B CN101218938 B CN 101218938B
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Abstract
The invention discloses a method for heating by microwave to restrain the activity of oat lipase which regulates the water content of oat grains to 10 to 35 percent, then carries out vacuum or sealingpackaging on the treated oat grains within 0 to 24 hours, then uses the microwave to heat and fetches out the grains to dry with hot air, thus obtaining the oat grains with the lipase activities restrained or inactivated. The method of the invention has high lipase activity inactivation efficiency and can prolong the storage period or shelf life of the oat. The method of the invention has the advantages of simple and easy operation, energy saving, low cost, good working environment and sanitation environment as well as no pollution.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of heating using microwave and suppress the method that oat lipase is lived.The present invention is applicable to oat storage or processing pre-treatment, to guarantee its storage quality or to prolong shelf life.
Background technology
Oat is rich in water-soluble beta glucan, is assert to have the physiological function that reduces blood fat, cholesterol and control cardiovascular and cerebrovascular disease by U.S. food and drug administration (FDA) in 1997.Research (Ponne, .Journal of agricultural and food chemistry such as C.T, 1996,44 (9): 2818-2824. is newly medium recklessly. Chinese grain and oil journal, 2006,21 (5): the yellow prime minister of 46-50. etc. wheat crops journal, 2004, show that 24 (4) 147-149) the oat physiological function is mainly owing to beta glucan formed higher tack environment in human body intestinal canal.Based on the pursuit to health, the market demand of oat products is also increasing, but oat products is still taken product as the leading factor with oatmeal on the market, and be more suitable for domestic consumer's taste form such as traditional rice, face product seldom.Mainly be owing to grease and lipase content height in the oat.
Grease and lipase content are the highest in cereal in the oat, and are rich in unrighted acids (accounting for the oat grease more than 50%) such as linoleic acid.Thereby oat food is very easy to oxidative rancidity in processing and storage, causes the generation of bad smell and bitter taste, the mouthfeel variation, and nutritive value also descends to some extent, suppresses lipase active in the oat and be to stop and delay the key that oat food becomes sour.
Problems such as lipase ablation method at present commonly used is steam enzyme or the high temperature frying enzyme that goes out that goes out, and there is time consumption and energy consumption in these methods, and work and sanitary condition are more abominable.Though far infrared method can be at 550 ℃ in addition, there is the easy burned seed of high temperature in the enzyme that thoroughly goes out in the 18s, problems such as heating-up temperature is wayward (Wang Shaolin. Food Science, 2000,21 (2): 6-9. is newly medium recklessly. Chinese grain and oil journal, 2006,21 (5): 46-50.)
With respect to steam, surperficial heat conducting mode of heating such as infrared, heating using microwave directly is converted into electromagnetic energy heat energy, does not have equipment preheating and heat radiation, has also removed scattering and disappearing of thermal medium from, thereby energy-conservation relatively, also can improve operating condition.Studies show that (.Lebensmittel-Wissenschaft ﹠amp such as Ramesh; Technologie.1995,28 (1): .Journal of agricultural and foodchemistry such as 96-99.Ponne, 1996,44 (9): .Lebensmittel-Wissenschaft ﹠amp such as 2818-2824.Vetrimani; Technologie, 1992,25 (6): 532-535.Kermasha .International Journal of Food Science ﹠amp such as S; Technology, 1993,28 (6): 617-623.): microwave (heating) is handled has certain inhibition even thoroughly deactivation to the enzymes such as lipase in the materials such as peanut, grape pip, wheat, soybean and rice bran, but all still be in the laboratory scale experimental stage, do not use and carry out industrialization promotion.In the existing microwave deactivating enzyme research, product does not have and packs, and the enzyme efficient of going out is lower, the enzyme difficulty more of going out fully.Up to the present, also do not find to utilize the report of microwave treatment oat grain.
Summary of the invention
The object of the invention is to provide a kind of method of utilizing restraining oat lipase liveness with microwave heating.The efficient height of the inventive method lipase deactivation, heat treatment time is short, and working environment and sanitary condition are good.
For achieving the above object, technical scheme of the present invention is:
A kind of heating using microwave suppresses the method that oat lipase is lived, and comprises the steps:
(1) moisture content with oat grain is adjusted to 10～35%; In after adjusting 0～24 hour handled oat grain is carried out vacuum or airtight package then;
(2) oat grain after will packing carries out heating using microwave, and its final temperature is 80～130 ℃;
(3) will the oat grain after microwave treatment keep original vacuum packaging or pack, take out oat grain after cooling, drying gets promptly that lipase active is suppressed or the oat of deactivation.
The moisture content of the adjusting oat grain described in the said method step (1), its control method are to add water, and can carry out 5～15min stirring at low speed after adding water, and moisture is evenly distributed in seed.
The shape of the packing described in the said method step (1) can be cuboid, square, cylinder or prism etc., and the diameter in its cross section or minor face length are 1～20cm.This numerical value is excessive, will cause the microwave penetrating difficulty, and the enzyme effect of going out is affected.
Vacuum-packed vacuum available packing machine described in the said method step (1) carries out.
Packing described in the said method step (1) can utilize the normal packet installation to carry out.
Seal-packed material described in the said method step (1) can be the plastic casing packing that is suitable for heating using microwave.
Microwave heating equipment described in the said method step (2) can be that continuous production of household small-size micro-wave oven or industry used microwave equipment; Temperature rises to 80～130 ℃ and stops heating, to guarantee lipase in the thorough deactivation oat.
Cooling described in the said method step (3) can be at room temperature to be cooled to 20～50 ℃, or is incubated 5～60min earlier, is cooled to room temperature again.
Drying described in the said method step (3) can be oven dry or air dry, and described oven dry is meant at 20～90 ℃ dries 1～12h down; Described air dry is meant at room temperature places 12～24h.To its moisture content be 9.5～14%, with the Long-term Storage that satisfies seed or the moisture requirement of other following process.
The present invention adopts vacuum-packed or seal-packed method, can make pending oat be in the environment of relatively low pressure or sealing like this, along with the carrying out of heating using microwave, the quick generation of the simultaneous Low Temperature Steam that temperature raises fast causes moistening relatively environment around seed.After this along with the further intensification of seed and steam, steam is more and more stronger to the inhibitory action of lipase activity.Enter and handle latter stage, quantity of steam is accumulated to maximum in the bag, even forms the relatively high pressure environment in limited packaging bag space, and at this moment, the enzyme that goes out is most effective.And because higher evaporation enthalpy and the specific heat capacity of steam, in the time that one is grown after stopping heating using microwave, hot and humid internal environment is still continued to be kept, and also helps reaching the effect of thorough deactivation lipase.
The successively decreasing to cause and handle uneven phenomenon and take place of microwave energy during for fear of the microwave penetrating different depth, when adopting the packing of different shapes such as cuboid, square, cylinder or prism, the diameter of section of packing or minor face length are limited in the 20cm.
Secondly, providing sufficient quantity of steam is go out key link in the enzyme of steam.The conventional grain water content that is suitable for storing is generally 13%, and is that have even lower.If water content is low excessively, can not guarantee in the least possible microwave heating time, produce sufficient quantity of steam.Thereby in this method by adding the method for water to oat grain, oat grain moisture is adjusted to 10-25% to guarantee the go out high efficiency of enzyme of heating using microwave and steam.
Heating using microwave efficient along with profit water ring joint add the different distributions of moisture in seed significant difference arranged, in order to make the enzyme best results of going out of seed under certain moisture content, adopt 0-24h packing behind profit water in this method, carry out microwave treatment then, further guaranteed the go out high efficiency of enzyme of heating using microwave and steam.
Microwave treatment time is different and different with treating capacity with microwave power, therefore comes definite terminal point of handling for 80～130 ℃ by measuring the temperature of handling at the end.
Advantage that the present invention has and beneficial effect: (1) the inventive method lipase deactivation efficient height, the fat-free substantially enzyme of the oat after the inventive method is handled is lived, and can prolong the storage period of oat or the shelf life of converted products; (2) operation is simple, energy savings in the present invention, and cost is low; (3) working environment of the present invention and hygienic conditions are good, and are pollution-free.
The specific embodiment
Embodiment 1
(1) uses the microwave treatment oat grain
Get the 2.70kg moisture content and be 15.0% oat in a container, add water 0.10kg, stirring at low speed 5min evenly distributes moisture in seed; Vacuum packaging is 30cm * 50cm * 1cm cuboid immediately then, regulate microwave treatment intensity, make the processing finishing temperature be elevated to 110 ℃, take out handling sample exists side by side and promptly rocks packaging bag and make glutinous mutually company the between seed, insulation 20min cuts off packing, with seed dry 12h under room temperature, be about 9～12% to grain water content, promptly get the oat grain of lipase deactivation of the present invention.
(2) remaining lipase enzyme detection alive
Carry out as follows: take by weighing the prepared degreasing oatmeal of above-mentioned gained seed 0.5g in 10ml tool plug glass centrifuge tube, drip 6 (100ul) oleins with liquid-transfering gun, with mixing 30s in the glass rod 30s, the 0.05M Tris-hydrochloride buffer that injects 330ul rapidly (adds 1% (V/V) Triton X-100, pH 7.5), pick up counting, and with abundant mixing in the glass rod 1min, add a cover behind the 1min and put into 37 ± 1 water bath heat preservations, take out centrifuge tube behind the 60min, the 1mol/L hydrochloric acid that adds 100ul is with cessation reaction.Use the glass rod mixing after adding the 6ml n-hexane then, put into boiling water bath and keep, behind the 5min, (30,000r/min) mixing 1min is with abundant extraction product with vortex mixer.Get supernatant 4ml in another centrifuge tube behind centrifugal (3000r/min) 5min, add 0.8ml (5% (m/V)) the Schweinfurt green aqueous solution (pyridine is transferred pH to 6.1), vibration (30 on the vortex mixer, after 000r/min) 1min finishes chromogenic reaction, centrifugal (3000r/min) l0min, survey supernatant light absorption value, the FFA concentration that interpolation method is tried to achieve in 715nm.
Blank sample is handled in 0 and is promptly added 100ul 1mol/L hydrochloric acid cessation reaction the zero hour, and all the other operations are the same.
Live micromole's number of the free fatty that (umol/hg) per hour generate in every gram degreasing oatmeal under the above-mentioned condition of remaining enzyme.Enzyme activity determination is done twice repetition.
Testing result: the flour lipase activity through microwave treatment is 10umol/ (hg), and the lipase activity of untreated oat flour is 700umol/ (hg), microwave treatment is described after the work of lipase enzyme obtained remarkable inhibition or deactivation.
(3) at normal temperatures (20 ℃) deposit fat enzyme enzyme work contrast test
With behind the untreated oat abrasive dust at normal temperatures (about 20 ℃) storage 3 weeks, detect its fatty acid value (method is according to GB/T 15684-1995 cereal products fatty acid value determination method), the fatty acid value of the oat that the result is untreated is elevated to above 50mgNaOH/100g by 20mgKOH/100g, and the rancidity of Oxidation of Fat and Oils is obvious.And the flour that the oat of the above-mentioned microwave treatment of process grinds was preserved 3 months under similarity condition, fatty acid value rising amplitude with interior (the flour fatty acid value is no more than 35mgKOH/100g), illustrates that microwave treatment makes lipase active be subjected to remarkable inhibition at 15mgKOH/100g.
(4) lipase enzyme contrast test alive under 40 ℃ of holding conditions
The oatmeal that oat grain before and after the microwave disinfection is ground is preserved under 40 ℃, moisture 12% condition, detects the variation (method is according to GB/T 15684-1995 cereal products fatty acid value determination method) of its fatty acid value.The result preserved 1 day without the oatmeal of the enzyme that goes out, and fatty acid value just is elevated to 200mgKOH/100g by 20mgKOH/100g, preserved to be elevated to 400mgKOH/100g in 3 days.And through the oatmeal after the above-mentioned microwave treatment, the same terms was preserved 8 days down, and fatty acid value does not change (maintaining 20mgKOH/100g), preserves 1 month, fatty acid value is elevated to 32mgKOH/100g, illustrates that the activity through microwave treatment lipase is inhibited or deactivation.
Embodiment 2:
Get the 10.0kg moisture content and be 10.0% oat in a container, add water 0.5kg, stirring at low speed 5min evenly distributes moisture in seed; The profit water after 24 hours airtight package be 30cm * 10cm * 20cm cuboid, microwave treatment is 130 ℃ of temperature to the end, at room temperature be cooled to 55～65 ℃, cut off packing, with seed dry 2h under 55 ℃ of hot blasts, be about 10～12% to moisture, promptly get the oat grain that lipase of the present invention is suppressed.This oat grain was preserved 3 months at normal temperatures, and fatty acid value (method is according to GB/T15684-1995 cereal products fatty acid value determination method) does not change.
Embodiment 3:
Get the 30kg moisture content and be 16.0% fresh oat (dry), be packaged as 30cm * 50cm * 10cm cuboid, regulate microwave treatment intensity, to handling finishing temperature is 80 ℃, and insulation 20min cuts off packing, seed is toasted 2h in 90 ℃ of insulating boxs, promote to generate pleasant oat fragrance.
The deposit fat acid number changes contrast test: (about 20 ℃) 3 weeks of storage at normal temperatures behind the oat abrasive dust of will be not handling through the enzyme that goes out, fatty acid value (method is according to GB/T 15684-1995 cereal products fatty acid value determination method) will be elevated to above 50mgKOH/100g by 20mgKOH/100g, and the rancidity of Oxidation of Fat and Oils is obvious.And the flour that the oat of the above-mentioned processing of process grinds was preserved 3 months under similarity condition, and fatty acid value illustrates that microwave treatment has significantly suppressed the activity or the deactivation of lipase in 40mgKOH/100g.
It should be noted last that: above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to the foregoing description, those of ordinary skill in the art is to be understood that: still can make amendment or be equal to replacement the present invention, and not breaking away from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (6)
1. the method for a restraining oat lipase liveness with microwave heating comprises the steps:
(1) moisture content with oat grain is adjusted to 10～35%; In 0-24 after adjusting hour handled oat grain is carried out vacuum or airtight package then;
(2) oat grain after will packing carries out microwave heating treatment, and handling final temperature is 80～130 ℃;
(3) will the oat grain after microwave treatment keep original vacuum packaging or pack, oat grain be taken out in cooling more then, and drying gets promptly that lipase active is suppressed or the oat of complete inactivation.
2. in accordance with the method for claim 1, the control method that it is characterized in that the moisture content of the oat grain described in its step (1) is to add water, and carries out 5～15min stirring at low speed after adding water.
3. according to claim 1 or 2 described methods, the shape that it is characterized in that the packing material described in its step (1) can be shapes such as cuboid, square, cylinder or prism, and the diameter in its cross section or minor face length are 1～20cm.
4. in accordance with the method for claim 3, it is characterized in that the cooling described in its step (3) can be at room temperature to be cooled to 20～50 ℃, or be incubated 5～60min earlier, be cooled to room temperature again.
5. in accordance with the method for claim 4, it is characterized in that the drying described in its step (3) is to dry 1～12h down at 20～90 ℃.
6. in accordance with the method for claim 4, it is characterized in that the drying described in its step (3) is air dry 12～24h at room temperature.
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| CN2008100577121A CN101218938B (en) | 2008-02-05 | 2008-02-05 | Method for restraining oat lipase liveness with microwave heating |
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| EP2693897B1 (en) * | 2011-04-01 | 2016-11-16 | Intercontinental Great Brands LLC | Method and system for multi-stage stabilization of whole grain flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN103284051A (en) * | 2013-04-16 | 2013-09-11 | 浙江野麦食品有限公司 | Enzyme deactivation method for oat |
| CN107319001A (en) * | 2017-07-11 | 2017-11-07 | 合肥市凤落河豆制食品有限公司 | The processing method that a kind of microwave treatment improves dried bean curd physical qualities |
| CN109419301B (en) * | 2017-08-24 | 2021-04-20 | 佛山市顺德区美的电热电器制造有限公司 | Soybean milk preparation method, soybean milk preparation control system, soybean milk machine and computer device |
| CN112568360A (en) * | 2020-12-03 | 2021-03-30 | 西南大学 | Selenium-rich rice bran enzyme-inactivating stabilization treatment method |
| CN115500455B (en) * | 2022-09-30 | 2024-03-26 | 江南大学 | Method for improving total phenol content of oat whole grains through physical synergistic biological treatment |
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| CN1262883A (en) * | 2000-02-01 | 2000-08-16 | 张文贵 | Processing method of fresh wheat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1262883A (en) * | 2000-02-01 | 2000-08-16 | 张文贵 | Processing method of fresh wheat |
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Assignee: INNER MONGOLIA GREEN ACRE AGRICULTURAL PRODUCTS CO., LTD. Assignor: China Agricultural University Contract record no.: 2012990000197 Denomination of invention: Method for restraining oat lipase liveness with microwave heating Granted publication date: 20100602 License type: Exclusive License Open date: 20080716 Record date: 20120406 |
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