CN104642910A - Preparation method of instant oat flour - Google Patents
Preparation method of instant oat flour Download PDFInfo
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- CN104642910A CN104642910A CN201510115720.7A CN201510115720A CN104642910A CN 104642910 A CN104642910 A CN 104642910A CN 201510115720 A CN201510115720 A CN 201510115720A CN 104642910 A CN104642910 A CN 104642910A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 title abstract description 6
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- 239000007788 liquid Substances 0.000 claims abstract description 24
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 239000003292 glue Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 16
- 238000005507 spraying Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 12
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- 108010065511 Amylases Proteins 0.000 claims description 11
- 102000013142 Amylases Human genes 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000019418 amylase Nutrition 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 108010001682 Dextranase Proteins 0.000 claims description 9
- 229940059442 hemicellulase Drugs 0.000 claims description 9
- 108010002430 hemicellulase Proteins 0.000 claims description 9
- 238000007667 floating Methods 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 235000019313 oat gum Nutrition 0.000 claims description 2
- 239000001912 oat gum Substances 0.000 claims description 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 96
- 244000075850 Avena orientalis Species 0.000 abstract description 89
- 238000009835 boiling Methods 0.000 abstract description 12
- 229920002472 Starch Polymers 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 238000001694 spray drying Methods 0.000 abstract description 6
- 238000001556 precipitation Methods 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000001879 gelation Methods 0.000 abstract description 2
- 241000209761 Avena Species 0.000 abstract 7
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- 238000004806 packaging method and process Methods 0.000 abstract 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 108091005508 Acid proteases Proteins 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 101150039403 ams gene Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.
Description
Technical field
The present invention relates to the preparation method of oatmeal, especially relate to the preparation method adopting a kind of instant oat powder of enzymolysis again after oat defibrination.
Background technology
Oat is a kind of important mankind's grain source, and oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic, is a kind of indispensable solid food in distressed area.U.S. FDA in 1997 assert that oat is functional food, has the effect reducing cholesterol, steadily blood sugar.In " the whole world ten large health foods " of U.S.'s Time competition, oat ranks the 5th, is the cereal of being uniquely on the list.Along with the change of people's Diet concept, oat receives the favor of people because of its abundant nutrition and unique health care, and development prospect is wide.
At present, the domestic food development to oat is mainly based on oatmeal, and there is larger technical difficulty because being developed as cereal beverage to it, mainly in oat, amylose content is higher always, starch easily and beta glucan form the very large colloid of viscosity, easily there is bleed and gel.Enzyme has high efficiency and selectivity, by zymolysis technique, starch is resolved into the material such as dextrin, glucose, and the oatmeal after enzymolysis is used further to the preparation of beverage, thus avoids the problems such as viscosity is excessive, gel, precipitation.
Zymolysis technique is comparatively extensive in the application of food research field, has Preliminary Applications at food processing field.Enzymolysis oatmeal is the ative starch meticulously processed with distinctive zymolysis technique in oat, and spray-dried obtained.It had both remained the soluble nutritious components in oat, can provide again extra phytoprotein, fat and soluble dietary fiber, have good dissolubility and stability.Can be fully used in drink exploitation, especially can improve the problems such as the precipitation that protein beverage easily occurs, there is sector application prospect widely.
Chinese patent CN103478556A discloses a kind of preparation method of instant oat powder.Oat ground rice is added water and sizes mixing, add AMS, carbohydrase, acid protease, cellulase, zytase respectively, enzymolysis under different temperatures and pH condition, then 120 DEG C of enzymes 5 minutes of going out, centrifugal clear liquid, clear liquid gets product through concentrated, spraying dry.
Chinese patent CN1134242 discloses a kind of instant lipoid-lowering oats flour and preparation method thereof, the powder that oatmeal adopts the high-quality oat that growth has lipopenicillinase composition under best ecological condition to process from strand, oatmeal also can add sucrose, also can add stevia, to adapt to drinking of different people, its preparation method adopts indirect granular material to reduce viscosity, levigate again, homogeneous, sterilizing, concentrated spray, the method is simple, and the product of production has lipid-reducing function and health-care effect.
Summary of the invention
The object of this invention is to provide a kind of preparation method of instant oat powder.
The present invention includes following steps:
1) by raw material oat successively through parch, cleaning, soak, steam, cooling;
2) will through step 1) pretreated oat gum mill, make oat slurry;
3) by oat slurry enzymolysis, then enzymolysis liquid heating boiled, go out enzyme;
4) by glue mill after enzymolysis liquid cooling, homogeneous, dry, sterilizing, finished product packing.
In step 1) in, the temperature of described parch can be 70 ~ 90 DEG C, and the time of parch can be 10 ~ 30min; Described cleaning can adopt water rinse 2 ~ 4 times, removes floating blighted grain, chaff shell etc.; Described immersion can be placed in container and to add water temperature control 40 ~ 60 DEG C immersion, and the time of immersion can be 60 ~ 90min; Oat can be placed in steamer and steam extremely micro-boiling by described steaming, and keeps 20 ~ 30min; Described cooling on the rocks or cold water can be cooled to 30 ~ 50 DEG C.
In step 2) in, in described oat slurry, the mass ratio of oat and water can be 1: (4 ~ 8); Described glue mill can adopt colloid mill glue to grind 1 ~ 3 time.
In step 3) in, described enzymolysis can adopt amylase, dextranase, cellulase, hemicellulase, at least one in protease etc. carries out enzymolysis, starch, the hydrolysis of the macromolecular substances such as cellulose and protein appropriateness, oatmeal after enzymolysis can be directly used in the preparation of drink, thus avoid the excessive gel of viscosity, the problems such as precipitation, amylase, dextranase, cellulase, hemicellulase, the addition of protease can be 0.01% ~ 0.3% of oat by mass percentage, wherein said amylase can addition be 0.05% ~ 0.2%, described dextranase can addition be 0.01% ~ 0.05%, described cellulase can addition be 0.05% ~ 0.1%, described hemicellulase can addition be 0.01% ~ 0.05%, described protease can addition be 0.01% ~ 0.05%, the temperature of enzymolysis can be 50 ~ 85 DEG C, the time of enzymolysis can be 90 ~ 120min, the time of the described enzyme that goes out can be 15 ~ 30min.
In step 4) in, the temperature of described cooling can be 30 ~ 50 DEG C; Described glue mill can adopt colloid mill glue to grind 1 ~ 3 time; Described drying can adopt spraying dry, and spray-dired condition can be: EAT 160 ~ 180 DEG C, leaving air temp 60 ~ 80 DEG C, sample rate 10 ~ 15mL/s; The condition of described sterilizing can be 105 DEG C of sterilizing 30min.
The present invention take oat as raw material, first through pretreatment and zymolysis technique process, more spray-dried, make the instant oat powder that can retain compared with multi-nutrient, oat fragrance, be specially adapted in all kinds of oat beverage.
Instant oat powder prepared by the present invention, its mouthfeel appropriateness, has oat self local flavor, had both remained the soluble nutritious components in oat, can provide again extra phytoprotein, fat and soluble dietary fiber, can be directly used in the preparation of oat beverage.
In addition, by macromolecular substances such as the starch in enzymatic hydrolysis oat, cellulose, protein, reduce the starch viscosity of oat, when preventing oat to be applied to drink, occur the problems such as bleed, gel and precipitation, accelerate the extensive use of oat in drink industry.
Detailed description of the invention
The present invention is further illustrated for following examples.
Embodiment 1:
One, the pretreatment of raw material
(1) parch: by oat, parch 20min under 85 DEG C of conditions;
(2) clean: above-mentioned oat, with clear water rinsing 2 times, removes floating blighted grain, chaff shell etc.;
(3) soak: above-mentioned oat, be placed in container and add water temperature control 50 DEG C, soak 75min;
(4) boiling: above-mentioned oat, is placed in steamer boiling and boils to micro-, protect and hold 25min;
(5) cool: above-mentioned oat, on the rocks or cold water is quickly cooled to 50 DEG C.
Two, colloid mill defibrination
Above-mentioned oat, through precise, makes solid-liquid ratio be 1: 4, grinds 2 times make uniform oat slurry by colloid mill.
Three, enzymolysis processing
Above-mentioned oat slurry, amylase (consumption 0.12%), cellulase (consumption 0.08%), protease (consumption 0.03%) is utilized to carry out enzymolysis, temperature control 55 DEG C of enzymolysis 60min, then 85 DEG C of enzymolysis 30min are warming up to, after this enzymolysis liquid heating is boiled, and go out enzyme 15min.
Four, colloid mill homogeneous
Above-mentioned enzymolysis liquid, is cooled to 50 DEG C, grinds 2 times carry out homogeneous by colloid mill.
Five, spraying dry
Suspension after above-mentioned oat enzymolysis, carries out spraying dry, and spray drying condition is: EAT 175 DEG C, leaving air temp 65 DEG C, sample rate 12mL/s.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 2:
One, the pretreatment of raw material
(1) parch: by oat, parch 30min under 75 DEG C of conditions;
(2) clean: above-mentioned oat, with clear water rinsing 3 times, removes floating blighted grain, chaff shell etc.;
(3) soak: above-mentioned oat, be placed in container and add water temperature control 40 DEG C, soak 90min;
(4) boiling: above-mentioned oat, is placed in steamer boiling and boils to micro-, protect and hold 20min;
(5) cool: above-mentioned oat, on the rocks or cold water is quickly cooled to 30 DEG C.
Two, colloid mill defibrination
Above-mentioned oat liquid, through precise, makes solid-liquid ratio be 1: 5, grinds 3 times make uniform oat slurry by colloid mill.
Three, enzymolysis processing
Above-mentioned oat slurry, amylase (consumption 0.15%), cellulase (consumption 0.1%), protease (consumption 0.05%) is utilized to carry out enzymolysis, temperature control 50 DEG C of enzymolysis 90min, then 85 DEG C of enzymolysis 20min are warming up to, after this enzymolysis liquid heating is boiled, and go out enzyme 15min.
Four, colloid mill homogeneous
Above-mentioned enzymolysis liquid, is cooled to 30 DEG C, grinds 1 time carry out homogeneous by colloid mill.
Five, spraying dry
Suspension after above-mentioned oat enzymolysis, carries out spraying dry, and spray drying condition is: EAT 180 DEG C, leaving air temp 80 DEG C, sample rate 15mL/s.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 3:
One, the pretreatment of raw material
(1) parch: by oat, parch 10min under 90 DEG C of conditions;
(2) clean: above-mentioned oat, with clear water rinsing 4 times, removes floating blighted grain, chaff shell etc.;
(3) soak: above-mentioned oat, be placed in container and add water temperature control 60 DEG C, soak 60min;
(4) boiling: above-mentioned oat, is placed in steamer boiling and boils to micro-, protect and hold 30min;
(5) cool: above-mentioned oat, on the rocks or cold water is quickly cooled to 45 DEG C.
Two, colloid mill defibrination
Above-mentioned oat liquid, through precise, makes solid-liquid ratio be 1: 7, grinds 1 time make uniform oat slurry by colloid mill.
Three, enzymolysis processing
Above-mentioned oat slurry, amylase (consumption 0.1%), dextranase (consumption 0.01%), hemicellulase (consumption 0.05%), protease (consumption 0.04%) is utilized to carry out enzymolysis, temperature control 55 DEG C of enzymolysis 60min, then 80 DEG C of enzymolysis 40min are warming up to, after this enzymolysis liquid heating is boiled, and go out enzyme 20min.
Four, colloid mill homogeneous
Above-mentioned enzymolysis liquid, is cooled to 45 DEG C, grinds 3 times carry out homogeneous by colloid mill.
Five, spraying dry
Suspension after above-mentioned oat enzymolysis, carries out spraying dry, and spray drying condition is: EAT 170 DEG C, leaving air temp 70 DEG C, sample rate 10mL/s.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 4:
One, the pretreatment of raw material
(1) parch: by oat, parch 25min under 80 DEG C of conditions;
(2) clean: above-mentioned oat, with clear water rinsing 2 times, removes floating blighted grain, chaff shell etc.;
(3) soak: above-mentioned oat, be placed in container and add water temperature control 45 DEG C, soak 85min;
(4) boiling: above-mentioned oat, is placed in steamer boiling and boils to micro-, protect and hold 20min;
(5) cool: above-mentioned oat, on the rocks or cold water is quickly cooled to 35 DEG C.
Two, colloid mill defibrination
Above-mentioned oat, through precise, makes solid-liquid ratio be 1: 6, grinds 3 times make uniform oat slurry by colloid mill.
Three, enzymolysis processing
Above-mentioned oat slurry, amylase (consumption 0.08%), dextranase (consumption 0.02%), hemicellulase (consumption 0.03%), protease (consumption 0.02%) is utilized to carry out enzymolysis, temperature control 50 DEG C of enzymolysis 80min, then 85 DEG C of enzymolysis 30min are warming up to, after this enzymolysis liquid heating is boiled, and go out enzyme 20min.
Four, colloid mill homogeneous
Above-mentioned enzymolysis liquid, is cooled to 35 DEG C, grinds 2 times carry out homogeneous by colloid mill.
Five, spraying dry
Suspension after above-mentioned oat enzymolysis, carries out spraying dry, and spray drying condition is: EAT 175 DEG C, leaving air temp 75 DEG C, sample rate 12mL/s.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 5:
One, the pretreatment of raw material
(1) parch: by oat, parch 30min under 70 DEG C of conditions;
(2) clean: above-mentioned oat, with clear water rinsing 3 times, removes floating blighted grain, chaff shell etc.;
(3) soak: above-mentioned oat, be placed in container and add water temperature control 55 DEG C, soak 65min;
(4) boiling: above-mentioned oat, is placed in steamer boiling and boils to micro-, protect and hold 30min;
(5) cool: above-mentioned oat, on the rocks or cold water is quickly cooled to 30 DEG C.
Two, colloid mill defibrination
Above-mentioned oat, through precise, makes solid-liquid ratio be 1:8, grinds 2 times make uniform oat slurry by colloid mill.
Three, enzymolysis processing
Above-mentioned oat slurry, amylase (consumption 0.05%), dextranase (consumption 0.05%), cellulase (consumption 0.05%), hemicellulase (consumption 0.01%), protease (consumption 0.01%) is utilized to carry out enzymolysis, temperature control 50 DEG C of enzymolysis 90min, then 80 DEG C of enzymolysis 30min are warming up to, after this enzymolysis liquid heating is boiled, and go out enzyme 30min.
Four, colloid mill homogeneous
Above-mentioned enzymolysis liquid, is cooled to 30 DEG C, grinds 2 times carry out homogeneous by colloid mill.
Five, spraying dry
Suspension after above-mentioned oat enzymolysis, carries out spraying dry, and spray drying condition is: EAT 160 DEG C, leaving air temp 60 DEG C, sample rate 15mL/s.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Claims (10)
1. a preparation method for instant oat powder, is characterized in that comprising the following steps:
1) by raw material oat successively through parch, cleaning, soak, steam, cooling;
2) will through step 1) pretreated oat gum mill, make oat slurry;
3) by oat slurry enzymolysis, then enzymolysis liquid heating boiled, go out enzyme;
4) by glue mill after enzymolysis liquid cooling, homogeneous, dry, sterilizing, finished product packing.
2. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 1) in, the temperature of described parch is 70 ~ 90 DEG C, and the time of parch is 10 ~ 30min.
3. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 1) in, described cleaning adopts water rinse 2 ~ 4 times, removes floating blighted grain, chaff shell; Described immersion can be placed in container and to add water temperature control 40 ~ 60 DEG C immersion, and the time of immersion can be 60 ~ 90min.
4. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 1) in, described steaming oat is placed in steamer to steam and boil to micro-, and keep 20 ~ 30min; Described cooling on the rocks or cold water can be cooled to 30 ~ 50 DEG C.
5. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 2) in, in described oat slurry, the mass ratio of oat and water is 1: (4 ~ 8); Described glue mill can adopt colloid mill glue to grind 1 ~ 3 time.
6. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 3) in, described enzymolysis adopts at least one in amylase, dextranase, cellulase, hemicellulase, protease to carry out enzymolysis.
7. the preparation method of a kind of instant oat powder as claimed in claim 6, the addition that it is characterized in that described amylase, dextranase, cellulase, hemicellulase, protease is 0.01% ~ 0.3% of oat by mass percentage, and wherein amylase addition is 0.05% ~ 0.2%, described dextranase addition is 0.01% ~ 0.05%, described cellulase addition is 0.05% ~ 0.1%, described hemicellulase addition is 0.01% ~ 0.05%, described protease addition is 0.01% ~ 0.05%.
8. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 3) in, the temperature of described enzymolysis is 50 ~ 85 DEG C, and the time of enzymolysis is 90 ~ 120min; The time of the described enzyme that goes out can be 15 ~ 30min.
9. the preparation method of a kind of instant oat powder as claimed in claim 1, is characterized in that in step 4) in, the temperature of described cooling is 30 ~ 50 DEG C; Described glue mill can adopt colloid mill glue to grind 1 ~ 3 time.
10. the preparation method of a kind of instant oat powder as claimed in claim 1, it is characterized in that in step 4) in, described drying adopts spraying dry, and spray-dired condition is: EAT 160 ~ 180 DEG C, leaving air temp 60 ~ 80 DEG C, sample rate 10 ~ 15mL/s; The condition of described sterilizing can be 105 DEG C of sterilizing 30min.
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