CN102232600A - Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins - Google Patents
Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins Download PDFInfo
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- CN102232600A CN102232600A CN201110236676.7A CN201110236676A CN102232600A CN 102232600 A CN102232600 A CN 102232600A CN 201110236676 A CN201110236676 A CN 201110236676A CN 102232600 A CN102232600 A CN 102232600A
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Abstract
The invention relates to a method for preparing neutral oat concentrate by activation of spores and stabilization of proteins, and belongs to the technical field of processing food drinks. The method comprises the following steps of: performing first-class homogenization of the neutral oat concentrate to be sterilized, raising the temperature to between 60 and 85 DEG C, keeping the temperature for 0.5 to 1.5 hours to activate the spores; and performing second-class homogenization of the neutral oat concentrate to be sterilized, and performing ultrahigh temperature instant sterilization to obtain the neutral oat concentrate. In the method, a spore activation technology is adopted to improve the activation rate of the spores, so the sterilization temperature and the sterilization strength are both lowered; by the activation treatment of the spores, the sterilization temperature for realizing the commercial sterilization of products is reduced from between 142 and 148 DEG C 16S to between 132 and 136 DEG C 16S, so that the nutrient loss of the neutral oat concentrate is reduced, the taste of the product is improved, and the production energy consumption of the product is greatly lowered.
Description
Technical field
The present invention relates to a kind of method of utilizing gemma activation and the neutral oat underflow of protein stabilized preparation, belong to the food and drink processing technique field.
Background technology
Along with improving constantly of socioeconomic continuous development and living standards of the people, the nutrition of food, the fresh and safe concern that day by day is subjected to the consumer.From the food security incident of reporting out gradually in recent years, the foods mfr also feels the importance of guaranteeing food security, quality and taste deeply, for this reason, improve constantly the technical merit of food production, avoiding using the technical research of additives such as anticorrisive agent also is the trend of the times of food service industry development.Wherein gemma activation technique and protein stabilization technology are new research directions aspect food sterilizing and local flavor maintenance.
1, the present Research of gemma activation technique
Gemma is a kind of self-protection stress reaction that bacterium produces under adverse circumstances, and the gemma that freely exists does not have tangible metabolism, only keeps potential sprouting power, is called hiding life.In case environmental condition is suitable, gemma just can be sprouted into vegetative cell.The research structure of present microbiology bound pair gemma is basic understanding, but for its heat-resisting mechanism is not very clear and definite, to the newer theory of its heat-resisting Mechanism Study is osmotic adjustment cortex expansion theory: the gemma clothing is very high to the ionic strength of the very poor cortex of saturating property of polyvalent cation and moisture, produce high osmotic pressure and capture the moisture of gemma core, the result causes the abundant expansion of cortex, the cytoplasm of core but become the height dehydration, have extremely strong hear resistance thus.Except that osmotic adjustment cortex expansion theory, also have other theory to explain the highly heat-resistant mechanism of gemma.For example, at can synthesize a large amount of unexistent DPA-Ca of vegetative cell in the gemma forming process, this material can make the life macromolecule material in the gemma form stable and the strong gel of hear resistance.In a word, the heat-resisting mechanism of gemma awaits to further investigate.Also just because of gemma has extremely strong heat-resisting, anti-drying, radiation resistance, the gemma deactivation is one of problem of the common antagonism of food processing field.
2, protein stabilized Study on Technology present situation
Protein is one of basic substance that constitutes life, is in certain sequence in conjunction with a polypeptide chain that forms, again by the macromolecular compound of one or more than one polypeptide chains according to its ad hoc fashion be combined into by amino acid.Protein mainly has following characteristics: 1. have both sexes; 2. hydrolysis can take place; 3. molten glassware for drinking water has the character of colloid; 4. add electrolyte and can produce salting out; 5. the sex change of protein; 6. color reaction; 7. protein can produce a kind of special odor that burns when calcination is decomposed.Neutral oat underflow contains about 1% protein and 8% carbohydrate (comprising starch, monose, disaccharide, dietary fiber etc.); temperature owing to feed liquid when carrying out UHT sterilization (being the ultra high temperature short time sterilization technology) takes place sharply to change; cause the biochemical reaction of wherein contained protein generation based on a series of complexity of carbonyl ammonia react; thereby make feed liquid produce offending burnt burning, variation for this reason how to avoid the burnt burning that produces and protein in sterilization process is the key of protection product taste.
At present, to protein stabilization research more be how to make the contained protein component of certain material more fixing, and, also do not have the correlative study report for how making the contained protein of certain material chemical change not take place or take place less at sterilization process.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of method of utilizing gemma activation technique and protein stabilized technology to prepare neutral oat underflow is provided.
Terminological interpretation
Sterilization intensity (F
0): the virtual value that the sterilization effect of various sterilising temps is converted to 121 ℃ of sterilizations.
Formula is F
0=(t/60) * 10
(T-121.1 ℃)/Z
The sterilization time (s) of t=under temperature T ℃
The T=sterilising temp (℃)
Z=obtains the required temperature value added of same sterilization effect in 1/10 time.
The temperature value added changes 10-10.8 ℃ with the gemma type is different, is set at 10 ℃ in this patent.
Technical solution of the present invention is as follows
A kind of method of utilizing gemma activation and the neutral oat underflow of protein stabilized preparation comprises the steps:
Neutral oat underflow subject to sterilization behind the one-level homogeneous, is warming up to 60～85 ℃, and constant temperature 0.5～1.5 hour carries out gemma and activates, and after double-stage homogenization is handled, passes through UHT (ultra high temperature short time sterilization) again and obtains neutral oat underflow then.
Described gemma also comprises being cooled to 22～28 ℃ after activating, and carries out double-stage homogenization again and handles.
Described double-stage homogenization comprises also liquid material is warming up to 85～95 ℃ that constant temperature 20～70 seconds carries out protein stabilized processing, carries out UHT (ultra high temperature short time sterilization) again after handling.
Described ultra high temperature short time sterilization is meant sterilization intensity (F
0)≤8.
Described one-level processing condition is: 30MPa-40MPa, homogeneous 1-2 time.
Described double-stage homogenization condition is: 20-25MPa, homogeneous 1-2 time.
Described neutral oat underflow subject to sterilization is to make through raw material cleaning, pulverizing defibrination, autoclaving, colloid mill defibrination, centrifugal slagging-off, interpolation auxiliary material step; Above-mentioned steps is this area common technology, publication number is that CN101317657A (application number 200810071449.1) name is called the Chinese patent application of " composite nourishing dense liquid of common oats and preparation method thereof ", perhaps, publication number is that CN101904363A (application number 201010258245.6) name is called the Chinese patent application of " a kind of red bean paste grain concentrated pulp and preparation method thereof ".
The present invention has the following advantages:
(1) the present invention adopts the gemma activation technique, has improved the gemma activity ratio, thereby has reduced sterilization temperature; After activation was handled through gemma, the sterilization temperature that reaches the product commercial sterilization was reduced to 132 ℃ of-136 ℃ of 16S by 142 ℃ of-148 ℃ of 16S, thereby has reduced the nutritive loss in the neutral oat underflow, also greatly reduces the energy consumption of product.
(2) the present invention adopts the gemma activation technique, owing to reduce sterilization temperature, shortened sterilizing time, thereby improved the freshness of product taste.
(3) the present invention adopts protein stabilized technology, has improved the stability of product, and the centrifugation rate of finished product effectively reduces.
(4) the present invention adopts protein stabilized technology, reduced the burnt burning that causes product to produce in the sterilization process, improved finished product protein content (examination criteria GB/T 5009.5), reduced simultaneously in the production process that protein precipitation has improved production efficiency to the infringement of equipment in the neutral oat underflow.
Description of drawings
The centrifugal contrast and experiment photo of Fig. 1 protein stability finished product;
Wherein: 1, without protein stabilized group sample photo, 2, through protein stabilized group sample photo.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, but institute of the present invention protection domain is not limited thereto.
A kind ofly kill method of microorganism in the neutral oat underflow, comprise the steps:
(1) with neutral oat underflow subject to sterilization through the one-level homogeneous, the one-level processing condition is: 40MPa homogeneous 1 time; Be warming up to 65 ℃ then, constant temperature 0.5 hour carries out gemma and activates, and is cooled to 25 ℃ then, gets gemma and activates the back underflow;
(2) gemma that step (1) is made activates the back underflow and handles through double-stage homogenization, and the double-stage homogenization treatment conditions are 20MPa homogeneous 1 time, are warming up to 85 ℃ then, and constant temperature 50 seconds passes through sterilization intensity (F again
0The ultra high temperature short time sterilization of)=5.25 obtains neutral oat underflow.
After testing, in the prepared oat grain underflow performance of various nutrients as shown in table 1, fatty examination criteria GB/T5009.6
Table 1 neutral oat underflow technological parameter and nutrient content
Reference examples 1
Preparation without gemma activation group: get neutral oat underflow subject to sterilization behind the one-level homogeneous, be cooled to 25 ℃, then through 142 ℃-148 ℃ sterilization 16S.
Preparation through gemma activation group: get the gemma activation back underflow that embodiment 1 makes, through 132 ℃-136 ℃ sterilization 16S, gained the results are shown in following table 2:
Effect contrast table before and after table 2 gemma activation technology is implemented
The gemma activity ratio %=gemma that (the gemma number after the gemma number-insulation before the sample insulation is handled is handled)/sample is incubated before handling is counted the taste fresh degree: select fixing trial test environment and trial test personnel, use unified standard sample, standard sample is 10 minutes for the freshness mark without the sample of sterilization, differ big more with the taste without the sample of sterilization, mark is low more.
Commercial sterilization examination criteria Q/ZN0002S-2010 requires as following table 2
Table 3 commercial sterilization microbiological indicator
Reference examples 2
Preparation without protein stabilized group: the preparation method is as described in the embodiment 1, and difference is, without being warming up to 85 ℃, 50 seconds step of constant temperature.
Preparation through protein stabilized group: the preparation method is described with embodiment 1.
Two groups of product testing results see Table 4:
Effect contrast table before and after the protein stabilized process implementing of table 4
Finished product centrifugation rate: pour sample into centrifuge tube, under the 1500r/min rotating speed, centrifugal 15 minutes (result is as shown in Figure 1), pour out supernatant, weigh.As seen from Figure 1, after centrifugal, obvious sediment is arranged, after centrifugal, do not see obvious sediment through protein stabilized group without protein stabilized group.
Centrifugation rate=(sample gross weight-supernatant weight)/sample gross weight.
Reference examples 3
The various process for sterilizing nutrient loss of table 5 oat underflow rate contrast table
| Title | VA | ?VB1 | VB2 | Carrotene | VC | VE | Lys |
| The pasteurize group | 0-5％ | ?10％ | 0 | 10％ | 5-20％ | 80％ | 1-2％ |
| UHT(F 0Value≤8) group | 10％ | ?5-8％ | 4％ | 10-14％ | 10-14％ | 45％ | 3％ |
| UHT(F 0Value＞8) group | 10％ | ?8-15％ | 4％ | 14-20％ | 14-20％ | 45％ | 4％ |
| Keep the sterilization group | 25％ | ?30-40％ | 6％ | 80-100％ | 30-50％ | 75％ | 6-10％ |
The pasteurize experiment condition: 65 ℃, 30 minutes;
UHT (F
0Value≤8) experiment condition: 132 ℃ of-136 ℃ of 16S;
UHT (F
0Value＞8) experiment condition: 142 ℃ of-148 ℃ of 16S;
Keep the sterilization experiment condition: 121 ℃, 15 minutes;
VA, VE examination criteria GB/T 5009.82-2003;
VB1 examination criteria GB/T5009.84-2003;
VB2 examination criteria GB/T5009.85-2003;
Carrotene examination criteria GB/T5009.83-2003;
Vc examination criteria GB/T5009.86-2003;
Lys examination criteria GB/T5009.124-2003.
(1) with neutral oat underflow subject to sterilization through the one-level homogeneous, the one-level processing condition is: 35MPa homogeneous 2 times; Be warming up to 70 ℃ then, constant temperature 1 hour carries out gemma and activates, and is cooled to 25 ℃ then, gets gemma and activates the back underflow;
(2) gemma that step (1) is made activates the back underflow and handles through double-stage homogenization, and the double-stage homogenization treatment conditions are 30MPa homogeneous 1 time, are warming up to 90 ℃ then, and constant temperature 30 seconds passes through sterilization intensity (F again
0The ultra high temperature short time sterilization of)=6.61 obtains neutral oat underflow.
After testing, various nutrient performances are as shown in table 6 in the prepared oat grain underflow
Table 6 neutral oat underflow technological parameter and nutrient content
Claims (7)
1. a method of utilizing gemma activation and the neutral oat underflow of protein stabilized preparation comprises the steps:
Neutral oat underflow subject to sterilization behind the one-level homogeneous, is warming up to 60～85 ℃, and constant temperature 0.5～1.5 hour carries out gemma and activates, and after double-stage homogenization is handled, obtains neutral oat underflow through ultra high temperature short time sterilization more then.
2. the method for claim 1 is characterized in that, described gemma also comprises being cooled to 22～28 ℃ after activating, and carries out double-stage homogenization again and handles.
3. the method for claim 1 is characterized in that, described double-stage homogenization comprises also liquid material is warming up to 85～95 ℃ that constant temperature 20～70 seconds carries out protein stabilized processing, carries out ultra high temperature short time sterilization again after handling.
4. the method for claim 1 is characterized in that, described ultra high temperature short time sterilization is meant sterilization intensity≤8.
5. the method for claim 1 is characterized in that, described one-level processing condition is: 30MPa-40MPa, homogeneous 1-2 time.
6. the method for claim 1 is characterized in that, described double-stage homogenization condition is: 20-25MPa, homogeneous 1-2 time.
7. the method for claim 1 is characterized in that, described neutral oat underflow subject to sterilization is to make through raw material cleaning, pulverizing defibrination, autoclaving, colloid mill defibrination, centrifugal slagging-off, interpolation auxiliary material step.
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| CN102232600B CN102232600B (en) | 2012-09-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208495A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of brown rice underflow and preparation method thereof |
| CN109984196A (en) * | 2019-04-26 | 2019-07-09 | 安徽曦强乳业集团有限公司 | A kind of long shelf-life high nutritional type milk and its production method |
| CN111773375A (en) * | 2020-07-10 | 2020-10-16 | 河北智同生物制药股份有限公司 | Bone polypeptide composition and oral liquid for promoting bone growth and maintaining bone health |
| CN115474663A (en) * | 2022-09-16 | 2022-12-16 | 江南大学 | Fresh-keeping method of instant cooked wet noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715812A (en) * | 2009-11-06 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Method for processing UHT sterilized milk with stable proteins |
| CN101904363A (en) * | 2010-08-20 | 2010-12-08 | 山东朝能福瑞达生物科技有限公司 | Red bean paste grain concentrated pulp and preparation method thereof |
-
2011
- 2011-08-17 CN CN201110236676A patent/CN102232600B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715812A (en) * | 2009-11-06 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Method for processing UHT sterilized milk with stable proteins |
| CN101904363A (en) * | 2010-08-20 | 2010-12-08 | 山东朝能福瑞达生物科技有限公司 | Red bean paste grain concentrated pulp and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208495A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of brown rice underflow and preparation method thereof |
| CN109984196A (en) * | 2019-04-26 | 2019-07-09 | 安徽曦强乳业集团有限公司 | A kind of long shelf-life high nutritional type milk and its production method |
| CN111773375A (en) * | 2020-07-10 | 2020-10-16 | 河北智同生物制药股份有限公司 | Bone polypeptide composition and oral liquid for promoting bone growth and maintaining bone health |
| CN111773375B (en) * | 2020-07-10 | 2023-09-12 | 河北智同生物制药股份有限公司 | Bone polypeptide composition and oral liquid for promoting bone growth and maintaining bone health |
| CN115474663A (en) * | 2022-09-16 | 2022-12-16 | 江南大学 | Fresh-keeping method of instant cooked wet noodles |
| CN115474663B (en) * | 2022-09-16 | 2023-07-25 | 江南大学 | Fresh-keeping method for instant cooked wet noodles |
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| CN102232600B (en) | 2012-09-26 |
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