CN103371417A - Enzymatically hydrolyzed cereal beverage and method for preparing same - Google Patents
Enzymatically hydrolyzed cereal beverage and method for preparing same Download PDFInfo
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- CN103371417A CN103371417A CN2012101202995A CN201210120299A CN103371417A CN 103371417 A CN103371417 A CN 103371417A CN 2012101202995 A CN2012101202995 A CN 2012101202995A CN 201210120299 A CN201210120299 A CN 201210120299A CN 103371417 A CN103371417 A CN 103371417A
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Abstract
The invention relates to a comprehensive development and utilization technology of cereals, especially oats and particularly relates to a whole-oat dietary beverage and a method for preparing the whole-oat dietary beverage by virtue of an enzyme preparation. The whole-oat dietary beverage is a beverage prepared by mixing oat grains or oat powder with water to obtain oat pulp and hydrolyzing the oat pulp through amylase and protease. The process of hydrolyzing the oat pulp through the amylase and the protease is finished in one step. The beverage is good in flavor and the production method of the beverage is easy to implement industrially.
Description
Technical field
The invention belongs to the comprehensive exploitation of comprehensive development and utilization technical field, the especially oat of traditional cereal, be specifically related to a kind of full oat meals drink and utilize the enzyme preparation method.
Background technology
Grain is the general designation of edible cereal, beans and potato class.The grain concept of Food and Agricultural Organization of the United Nations just refers to cereal, comprises wheat class, coarse food grain and paddy class three major types.
It is human lives's a large theme that grain processing becomes eatable food or drinkable drink.
Cereal mainly refers to the seed of grass.It comprises rice, wheat, corn etc. and other coarse cereals, such as millet, black rice, buckwheat, oat, seed of Job's tears, Chinese sorghum etc.Cereal mainly provides the nutriments such as starch, protein, vitamin by being processed as food to the mankind.Cereal also can prepare beverage, for human.
Oat is a kind of strong adaptability, the grain that output is higher, raises the dual-purpose crop.The oat of China cultivation take naked grain type as main, often claim naked oats.Oat is with a long history in China's plantation, spreads all over each mountain area, plateau and northern cold cool area, cultivated area 1,800 ten thousand cosmos over the years, and wherein naked oats is more than 1,600 ten thousand mu.In 9 kinds of grain such as China people's daily edible wheat, rice, corn, the highest with the economic worth of oat, its be mainly used in nutrition, health care and feeding on.
China's naked oats contains thick protein and reaches 15.6%, and fat 8.5% also has the elements such as starch release heat and phosphorus, iron, calcium, compares with other 8 kinds of grains, all comes out at the top.Water-soluble dietary fiber is respectively 4.7 times and 7.7 times of wheat and maize in the oat.B family vitamin in the oat, niacin, folic acid, pantothenic acid etc. are all abundanter.At present, domestic except oatmeal, other product category does not all form scale, the oat resource is well developed, oat food does not obtain enough attention, oat processing is in a backward condition, and is without ripe processing technology and process equipment, extremely unbecoming with the growing market demand.Health food take oat as raw material and the medical product of exploitation high added value are China people dietary structures by the needs that change to health simply having adequate food and clothing, also are the needs of socio-economic development.
In recent years, along with the development of biotechnology, refining oatmeal occurring adopting is raw material, utilizes enzyme preparation enzymolysis under different condition such as cellulase, amylase and protease to obtain finished product.In Chinese patent application 201010503989.X (denomination of invention " a kind of healthy oat beverage and preparation method thereof ", publication number CN102008107A, open day on April 13rd, 2011) in, adopt refining oatmeal, through defatting step, then pass through cellulase, amylase, the enzyme digestion reaction of protease under different condition, again through the enzyme that goes out, add that sucrose is allocated, sterilization, canned one-tenth oat beverage.The method is owing to need a plurality of enzymes to work in coordination, and condition is difficult to unified, so the method step is various, complicated operation, and the enzymolysis cycle is long, is unfavorable for large-scale industrial production.
Having had the employing oat is raw material, through pulverizing, gelatinization utilizes alpha-amylase and pectase enzymolysis under different condition, obtain the oat beverage powder through filtration, Vacuum Concentration and spray-drying, then add the method that the auxiliary material granulating obtains granular oat solid beverage.Referring to Chinese patent application 200910183595.8, its denomination of invention is " a kind of production method of oat solid beverage ", and in open day on March 10th, 2010, publication number is CN101664219A.
Having had grains of oats is the technology that primary raw material, process microbiological treatment are produced newborn class beverage.In Chinese patent 02144791.8 (denomination of invention " oats milk beverage and preparation method thereof ", notification number CN1240319C, February 8 2006 day for announcing) in, the employing grains of oats is raw material, through drinking water cleaning, immersion, draining, frying and boiling, then add bacillus licheniformis and hay bacillus insulation liquefaction, the sterilization that heats up obtains oat magma; Oat magma is left away except fiber through milling treatment of colloid and screening, then adds emulsifying agent, stabilizing agent etc., and through the high pressure homogenizer homogeneous, high-temperature sterilization makes oats milk beverage.
(notification number CN1973681B in Chinese patent 200610102264.3, December 22 2010 day for announcing, denomination of invention " oat bran is produced the technology of Herba bromi japonici dietary fiber, nutrient powder "), disclose and oat is ground skin obtained oat bran, through microwave deactivating enzyme, pH regulates, amylase, carbohydrase, protease hydrolyzed, centrifugation obtains fiber powder to the drying precipitate pulverizing after separating; Supernatant is then through obtaining nutrient powder after Vacuum Concentration and the spray-drying.
(publication number CN101790321A in Chinese patent application 200880025660.8, open day on July 28th, 2010, denomination of invention " soluble oat or pearling cone meal and the preparation method who utilizes enzyme "), it disclosed before extruding (continuously cooking) process by producing soluble oat or pearling cone meal with the full oat of enzyme preconditioning or pearling cone meal.
(publication number CN1869077A, open day on November 29th, 2006, denomination of invention " a kind of method of extracting avenabeta glucosan ") discloses a kind of method of extracting avenabeta glucosan in Chinese patent application 200610089486.6.Described method comprises the steps: 1) oat bran is added the water stirring under 50-60 ℃, regulate pH 8-10; 2) add protease at the 45-60 ℃ of lower albumen of processing in the hydrolysis oat bran; 3) add AMS 80 ℃ of lower processing, filter, obtain supernatant liquid; 4) adopting molecular cut off is the ultrafiltration membrance filter of 30000-50000Da, obtains beta glucan solution, and freeze drying obtains the beta glucan product.
(publication number CN1864535A, open day on November 22nd, 2006, denomination of invention " oat class fat-reducing food and processing method ") discloses a kind of oat class fat-reducing food and processing method in Chinese patent application 200610089407.1.As major ingredient take 20～90wt% oat, 10～80wt% the auxiliary material that adds gross weight is to regulate blood fat raw material and antioxidant material composition, adopts puffing technique, bio-enzyme degradation technique or employing to steam, suppress and slaking or the various forms of class fat-reducing foods that make things convenient for of drying process production.
(publication number CN101991163A in Chinese patent application 200910164086.0, open day on March 30th, 2011, denomination of invention " has the treatment hyperlipidemia; hyperglycemia and the oligosaccharide oat beverage that improves intestines and stomach "), a kind of hyperlipidemia for the treatment of is disclosed, hyperglycemia and the oligosaccharide oat beverage that improves the intestines and stomach function and its three enzyme hydrolysis and miniaturization grinding manufacturing method therefor, this method is that oatmeal is ground processing (average grain diameter is less than about 100 μ m) through miniaturization, make its formation oat slurry that is dissolved in the water, and adding AMS, beta amylase and transfering grape glycosidase carry out enzyme to be processed, thereby obtain being rich in the oat beverage of functional components, it more contains the oligoisomaltose composition that is higher than general oat products except keeping avenabeta glucosan.
(publication number CN101095482A in Chinese patent application 200710055842.7, open day on January 2nd, 2008, denomination of invention " preparation dietary fiber food method for making and the purposes of barley wheat bran or oat wheat bran "), method for making and the purposes of preparation dietary fiber food with barley wheat bran or oat wheat bran disclosed, utilize the starch in AMS conversion barley wheat bran or the oat wheat bran, by frying or microwave drying, make described dietary fiber food barley wheat bran or oat wheat bran.
(notification number CN101190008B in Chinese patent 200710302446.X, April 21 2010 day for announcing, denomination of invention " a kind of preparation method of oat bran soluble food fabric fats substitute "), a kind of preparation method of oat bran soluble food fabric fats substitute is disclosed.As raw material, the rear heating water that sieves is sized mixing, and passes through dispersion and fining again with oat bran, and the hot water lixiviate is centrifugal, and supernatant adds amylase and carries out enzyme digestion reaction, the enzyme that goes out, and concentrate drying namely gets oat bran soluble food fabric fats substitute.
At present utilizing traditional handicraft to prepare in the process of cereal beverage, because the problem of the protein that the characteristics of cereal itself are brought flocculation and age of starch so that cereal beverage such as oat beverage etc. can't adapt to the demand in market, obtains the product of a long shelf life.
For this reason, the invention provides a kind of easier method, more stable oat beverage is provided.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing enzyme process to prepare cereal beverage.
Cereal can be rice, wheat, corn, millet, black rice, buckwheat, oat, seed of Job's tears, Chinese sorghum etc.Cereal is grain form or grain powder, for example wheat berry, wholewheat flour; Also can be the powder from the preparation of grain privileged site, such as wheat flour, wheat bran.
The present invention notices the long-term quality that starch in the cereal and protein can have influence on cereal beverage, has proposed to reduce starch in the cereal beverage and the technical scheme of protein content.
The present invention adopts amylase and protease that the starch in the cereal and protein are hydrolyzed, thereby has made beverage magma, further is prepared into cereal beverage.
Amylase and protease is to the starch in the cereal and the hydrolysis in the protein, generally is grain watering to be made in the situation of slurries carry out.Grain watering being made in the process of cereal slurries, can adopt the operations such as immersion, grinding, stirring.Add amylase and protease in the cereal slurries and make beverage magma through being hydrolyzed.
Magma is as raw material, for the preparation of cereal beverage.
Make in the process of cereal beverage in beverage magma, can add emulsifying agent, stabilizing agent, flavouring, sweetener etc., can pass through the operations such as stirring, grinding, the steps such as sterilization filling are made the cereal beverage drink.
The invention provides a kind of cereal beverage, wherein contain enzymolysis cereal and water.
The invention provides a kind of cereal beverage, wherein contain cereal and the water of amylase and protease hydrolyzed.
The invention provides a kind of beverage raw material, is the hydrolyzed cereal thing, wherein contains starch hydrolysate, protein hydrolysate and water.
The invention provides a kind of beverage magma, wherein contain starch hydrolysate and the protein hydrolysate of cereal.
The object of the present invention is to provide a kind of enzyme process one that utilizes to go on foot the method for preparing long shelf life Herba bromi japonici dietary fiber beverage.
The present invention carries out the enzyme treatment step in one-step method, adapted to efficient industrial production.
Amylase is amylatic enzyme.In the present invention, amylase is low-temperature amylase or middle temperature amylase or alpha-amylase, also can be the mixture of both or three in them.
Protease be can aminosal enzyme.Decomposition method is to interrupt to connect the peptide bond that amino acid becomes polypeptide chain in the protein.Protease is divided into serine protease, serine/threonine protein enzyme, cysteine proteinase, aspartic protease, metalloproteinases, hydroxyproline enzyme, proline protein enzyme etc.Protease can be a kind of single protease, also can be the mixture of two kinds or three kinds or more kinds of protease.
Oat can be that oat grain, oatmeal are mixed with slurries through adding water, also can pass through process of lapping, and making can be by the slurry condition of high temperature and enzyme effect.
It is believed that method of the present invention has kept the dietary fiber in the oat, wherein starch and protein has been carried out Partial digestion, thereby formed a kind of potable high dietary-fiber beverage.
The present invention notices that starch in the oat and protein content are high, is prepared into the problem that beverage need to overcome protein flocculation and age of starch, has proposed the technical scheme that starch and protein are hydrolyzed.
The present invention notices that starch and the protein content in the oat is high, be prepared into the problem that beverage need to overcome protein flocculation and age of starch, the complete hydrolysis of protein and starch can cause the unacceptable state of beverage taste, therefore, starch and protein are hydrolyzed need the controlled hydrolysis degree.The present invention proposes, and uses the technical scheme of low concentration or low enzyme activity amylase and protease.The present invention preferably is hydrolyzed to the starch of part and the protein of part.
The present invention has noticed the efficiency of industrial production beverage, proposes amylase and protease adds simultaneously, coefficient technical scheme.
The invention provides a kind of oat beverage, is by amylase and protease the oat slurries to be hydrolyzed to form.
The oat slurries are that oatmeal and water mix the mixture that forms.The oat slurries also can be that oat grain and water mix the mixture that forms through grinding.
The present invention be a kind of by oat through Jia Shui, add the beverage that amylase and protease effect are made.
The present invention also provides the method for preparing oat beverage, comprises with the starch in amylase and the Protease Treatment oat and the step of protein.
The present invention also provides the method for preparing oat beverage, comprises with amylase and protease processing simultaneously starch in the oat and the step of protein.
The invention provides oatmeal is added water slurrying, amylase and protease are added simultaneously hydrolyzed starch and protein in the slurry, will be hydrolyzed the process that slurry is made beverage.
Making the process of oat beverage from the hydrolysis slurries, can use the additives such as stabilizing agent.These materials can add as required.Certainly, necessary step also can be applied to.
Particularly, for overcoming the deficiency in the prior art, technical scheme of the present invention has following these examples:
First aspect the invention provides the method that a kind of oat enzymolysis prepares beverage.
The method comprises the steps:
(1) oatmeal and water mix, the high temperature gelatinization;
(2) add protease and diastatic action;
(3) the high temperature enzyme that goes out;
(4) slurries modulation;
(5) homogenize sterilization, canned one-tenth drink.
Wherein, specifically:
(1) raw material mixes and gelatinization
Oatmeal and water are mixed heating and stirring 30min in 90 ℃ of water-baths with 1: 5 volume ratio.
(2) enzyme digestion reaction
The material that gelatinization is complete places 40 ℃ of-60 ℃ of water-baths constant, add simultaneously needed protease (enzyme activity is not less than 580000.0DU/g) and amylase (enzyme activity is not less than 2000.0AAU/g), addition is respectively 0.01%～0.1% of volume, is incubated 1 hour.
(3) enzyme that goes out
After reaction finished, with heating material to 90 ℃, enzyme 20min went out.
(4) allotment
Add emulsion stabilizer in the oat magma behind the enzyme that goes out.
(5) homogeneous and UHT sterilization
The liquid allocated obtains the Herba bromi japonici dietary fiber drink of stable long shelf life through homogeneous, the UHT direct can of sterilizing.
Compared with prior art, advantage of the present invention is:
1, stability is strong: utilize hydrolysis technology, prevent the protein flocculation, slow down age of starch.
2, good fluidity: strengthened the flowability of raw material, be easy to realize suitability for industrialized production.
3, simple process: greatly reduced the step of combined-enzyme method, easy and simple to handle, manufacturing cycle is short, and production cost is low, is easy to industry and amplifies.
Second aspect the object of the present invention is to provide a kind of enzyme process one that utilizes to go on foot the method for preparing long shelf life Herba bromi japonici dietary fiber beverage.
(1) raw material mixes and gelatinization
Oatmeal and water are mixed heating and stirring 30min in 90 ℃ of water-baths with 1: 5 volume ratio.
(2) enzyme digestion reaction
The material that gelatinization is complete places 40 ℃ of-60 ℃ of water-baths constant, add simultaneously needed protease (enzyme activity is not less than 580000.0DU/g) and amylase (enzyme activity is not less than 2000.0AAU/g), addition is respectively 0.01%～0.1% of volume, is incubated 5 minutes～3 hours.
(3) enzyme that goes out
After reaction finished, with heating material to 90 ℃, enzyme 20min went out.
(4) allotment
Add mixed emulsifying stabilizer in the oat magma behind the enzyme that goes out, to guarantee the stability in the shelf life.
(5) homogeneous and sterilization
The liquid allocated obtains the Herba bromi japonici dietary fiber drink of stable long shelf life through homogeneous, the UHT direct can of sterilizing.
(6) evaluation criterion
With gained sample static 1 week of placement at room temperature, observe sample and have or not layering, upper strata to have or not elutriation to go out, have or not flocculation sediment to generate, open to taste and have or not unusual bitter taste, stink etc.
Compared with prior art, advantage of the present invention is:
1, stability is strong: utilize hydrolysis technology, prevent the protein flocculation, slow down age of starch.
2, good fluidity: strengthened the flowability of raw material, be easy to realize suitability for industrialized production.
3, simple process: greatly reduced the step of combined-enzyme method, need not to adjust pH, more met the working condition of food and drink enterprise.
The specific embodiment:
Below further the present invention is described in detail with embodiment.These embodiment are that explanation is of the present invention, are not that the present invention is construed as limiting.Protection scope of the present invention embodies in the claims.Any change and only change otherwise exceed spirit of the present invention also belongs to the present invention.
Embodiment 1:
Get the 50g oatmeal, be dispersed in the 250g drinking water water.Under 90 ℃ of water bath condition, stirred 30 minutes.Material is cooled to 55 ℃ adds amylase (Hazyme
DCL, DSM Food Specialties, 15 rue des comtesses-B.P.50239-59472 SECLIN Cedex France) 60ppm, and protease (DELVOLASE, DSM Food Specialties, 15 rue des comtesses-B.P.50239-59472 SECLIN Cedex France) 100ppm, isothermal reaction 1 hour.After reaction finishes, be warming up to 90 ℃ of enzymes that keep going out in 20 minutes and live.After deactivation finishes, add mixed emulsifying stabilizer (monostearate monoglyceride 0.075g, stearoyl lactate 0.2g, carragheen 0.075g, agar 0.1g, sodium phosphate trimer 0.25g, natrium citricum 0.2g, sodium acid carbonate 0.2g).Mix rear mistake 200 mesh sieves, then carry out homogeneous.Material behind the homogeneous carries out high-temperature sterilization, and condition is 137 ℃, 30 seconds.At 70 ℃ of sterile fillings, obtain the finished product oat beverage after the sterilization.Oat beverage is positioned over 37 ℃ of insulating boxs 30 days, without obvious layering bleed phenomenon.
Embodiment 2:
Get the 50g oat, add 500g and soaked 12 hours.Soak and completely with fiberizer oat is worn into oat slurry afterwards.Oat slurry was stirred 30 minutes under 90 ℃ of water bath condition.Material is cooled to 55 ℃ adds amylase (Hazyme
DCL) 60ppm, and protease (DELVOLASE) 100ppm, isothermal reaction 1 hour.After reaction finishes, be warming up to 90 ℃ of enzymes that keep going out in 20 minutes and live.After deactivation finishes, add mixed emulsifying stabilizer (monostearate monoglyceride 0.075g, stearoyl lactate 0.2g, carragheen 0.075g, agar 0.1g, sodium phosphate trimer 0.25g, natrium citricum 0.2g, sodium acid carbonate 0.2g).Mix rear mistake 200 mesh sieves, then carry out homogeneous.Material behind the homogeneous carries out can, carries out pasteurize after the can, and condition is 90 ℃, 10 minutes.Obtain the finished product oat beverage.Oat beverage was positioned over room temperature 6 days, without obvious layering bleed phenomenon.
The comparative example 1:
Get the 50g oatmeal, be dispersed in the 250g drinking water water.Under 90 ℃ of water bath condition, stirred 30 minutes.Material is cooled to 55 ℃ adds amylase (Hazyme
DCL) 60ppm, isothermal reaction 3 hours.After reaction finishes, be warming up to 90 ℃ of enzymes that keep going out in 20 minutes and live.After deactivation finishes, add mixed emulsifying stabilizer (monostearate monoglyceride 0.075g, stearoyl lactate 0.2g, carragheen 0.075g, agar 0.1g, sodium phosphate trimer 0.25g, natrium citricum 0.2g, sodium acid carbonate 0.2g).Mix rear mistake 200 mesh sieves, then carry out homogeneous.Material behind the homogeneous carries out can, carries out high temperature sterilization after the can, and condition is 121 ℃, 10 minutes.Obtain the finished product oat beverage.Oat beverage is positioned over room temperature 6 days, the albumen flocculation sediment occurs, and layering occurs.
The comparative example 2:
Get the 50g oatmeal, be dispersed in the 250g drinking water water.Under 90 ℃ of water bath condition, stirred 30 minutes.Material is cooled to 55 ℃, adds protease (DELVOLASE) 100ppm, isothermal reaction 3 hours.After reaction finishes, be warming up to 90 ℃ of enzymes that keep going out in 20 minutes and live.After deactivation finishes, add mixed emulsifying stabilizer (monostearate monoglyceride 0.075g, stearoyl lactate 0.2g, carragheen 0.075g, agar 0.1g, sodium phosphate trimer 0.25g, natrium citricum 0.2g, sodium acid carbonate 0.2g).Mix rear mistake 200 mesh sieves, then carry out homogeneous.Material behind the homogeneous carries out can, carries out high temperature sterilization after the can, and condition is 121 ℃, 10 minutes.Obtain the finished product oat beverage.Oat beverage was positioned over room temperature 6 days, and there is a little bleed phenomenon on the product upper strata.
Claims (10)
1. an oat beverage comprises the material from oat grain, and starch wherein and protein are by amylase and protease hydrolytic.
2. oat beverage as claimed in claim 1, wherein said material from oat grain can be oatmeal.
3. oat beverage as claimed in claim 1, wherein said starch and protein are by amylase and protease partial hydrolysis.
4. an oat beverage is made with oat grain, water, amylase and protease.
5. an oat beverage is made with oatmeal, water, amylase and protease.
6. method for preparing oat beverage comprises:
Prepare oat slurry with oatmeal and water;
Add amylase in the oat slurry and protease carries out enzymolysis;
Oat slurry behind the use enzymolysis is made oat beverage.
7. method as claimed in claim 6, wherein said amylase and protease are to add simultaneously in the oat slurry, hydrolyzed starch and protein.
8. method as claimed in claim 6 further comprises:
Stabilizing agent is joined in the oat slurry behind the enzymolysis.
9. a beverage magma comprises the mixture of cereal with amylase and protease effect.
10. beverage magma as claimed in claim 9, described cereal is selected from rice, wheat, corn, millet, black rice, buckwheat, oat, seed of Job's tears, Chinese sorghum.
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