CN105029181A - Processing technology of enzymatic instant oat flour - Google Patents
Processing technology of enzymatic instant oat flour Download PDFInfo
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- CN105029181A CN105029181A CN201510523678.2A CN201510523678A CN105029181A CN 105029181 A CN105029181 A CN 105029181A CN 201510523678 A CN201510523678 A CN 201510523678A CN 105029181 A CN105029181 A CN 105029181A
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- oat
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Abstract
The invention relates to a processing technology of instant oat flour, belonging to the field of food. A processing technology of enzymatic instant oat flour comprises the following steps: (1) adding oat and water, and starting steam at 90-100 DEG C for steaming the oat; milling the steamed oat by a colloid mill; adding a compound enzyme, wherein the enzymolysis temperature is 72-76 DEG C and the enzymolysis time is 1 hour; selecting a 100-mesh screen for removing oat dregs; evaporating enzymolysis liquid to ensure that the content of solids in concentrated liquid is 25-30BRIX; (2) pumping the concentrated liquid into a homogenization temporary storage pan, starting a homogenizer with the homogenization pressure of 15-20MPa, and adding the homogenized liquid into a spraying temporary storage pan; (3) spraying under the conditions that the inlet temperature is kept at 130-165 DEG C, the temperature in a drying tower is kept at about 95-105 DEG C and the negative pressure in the drying tower is kept at -200 to -400Pa, thereby obtaining the enzymatic instant oat flour. The processing technology has the following advantages: (1) the enzymatic instant oat flour has good flavor, taste, sensory properties and physical and chemical properties; (2) the product yield is high; (3) the enzymolysis liquid has moderate viscosity, yellowish color and full-bodied oat taste and flavor.
Description
Technical field
The present invention relates to a kind of processing technology of instant oat powder, belong to field of food.
Background technology
Along with improving constantly of living standards of the people, people to life pursuit by simply having adequate food and clothing to mass type and health future development, diabetes, hypertension, obesity etc. become puzzlement people modern disease.Functionality oat powder is one of current recent development green out, nutrition, health food, not only because it is nutritious, mouthfeel better, instant, storing phase be long, for people provide desirable dietary source, and prevent and treat function preferably because it has diabetes, hypertension, hepatitis, obesity etc., be the health food of preventing and curing diseases, deeply like by consumer.
Summary of the invention
The object of this invention is to provide a kind of raciness, the processing technology of the instant oat powder that product yield is high.
For achieving the above object, the present invention adopts following technical scheme: a kind of processing technology of enzymolysis instant oat powder, comprises the following steps:
(1) drop into oat and water, open steam 90-100 DEG C, it is cooked; With colloid mill by levigate for the oat cooked; Drop into complex enzyme, hydrolysis temperature 72-76 DEG C, enzymolysis time 1 hour; Select screen cloth 100 order, remove wheat slag; Evaporation enzymolysis liquid, makes it concentrate solid content 25-30BRIX;
(2) feed liquid after concentrated being pumped into homogeneous keeps in pot, and open homogenizer, homogenization pressure 15MPa-20MPa, the feed liquid that homogeneous is good enters in the temporary pot of spraying;
(3) when dusting, EAT remains on 130 DEG C-165 DEG C, and in tower, temperature remains on 95 DEG C about-105 DEG C, and the negative pressure in drying tower, between-200Pa to-400Pa, to obtain final product.
Preferably, in step (1), described complex enzyme is dextranase and amylase, and its ratio is 1:2.
Preferably, in step (1), the addition of described complex enzyme is 2.5-3 gram/1000 grams oats.
Compared with prior art, tool has the following advantages in the present invention:
1, there is excellent flavor, mouthfeel, sense organ and physicochemical characteristic.
2, product yield is high.
3, enzymolysis liquid modest viscosity, face light yellow complexion, there is strong oat mouthfeel and local flavor.
Detailed description of the invention
Below the present invention is further described: a kind of processing technology of enzymolysis instant oat powder, comprises the following steps:
(1) drop into oat and water according to the ratio of 1:2, open steam 95 DEG C, it is cooked; With colloid mill by levigate for the oat cooked; Dextranase and amylase is dropped into, hydrolysis temperature 74 DEG C, enzymolysis time 1 hour according to the ratio of 1:2; Select screen cloth 100 order, remove wheat slag; Evaporation enzymolysis liquid, makes it concentrate solid content 27BRIX;
(2) feed liquid after concentrated being pumped into homogeneous keeps in pot, and open homogenizer, homogenization pressure 18MPa, the feed liquid that homogeneous is good enters in the temporary pot of spraying;
(3) when dusting, EAT remains on 150 DEG C, and in tower, temperature remains on about 100 DEG C, and the negative pressure in drying tower, at-300Pa, to obtain final product.
The technical indicator (seeing the following form) of the enzymolysis instant oat powder obtained according to present invention process:
The product that the present invention produces is as food supplementary material, remain all kinds of nutritional labelings of oat, there is again perfect dissolubility, stability, acidproof, good heat resistance, effectively increases beverage products denseness, viscosity, improves mouthfeel, the texture that imparting system is full, fine and smooth, and provide phytoprotein, fat, dietary cellulosic and trace element etc., improve the problems such as the oil slick that protein beverage easily occurs.On probation in laboratory milk beverage, person in middle and old age's nutrient and healthcare products through Jiangxi Xiu Xiang paddy food development Co., Ltd, limited food company of Guang Zhouguang village, Food Co., Ltd of Jiang Xiguang village etc., all obtain good effect.
Claims (3)
1. a processing technology for enzymolysis instant oat powder, is characterized in that: comprise the following steps:
(1) drop into oat and water, open steam 90-100 DEG C, it is cooked; With colloid mill by levigate for the oat cooked; Drop into complex enzyme, hydrolysis temperature 72-76 DEG C, enzymolysis time 1 hour; Select screen cloth 100 order, remove wheat slag; Evaporation enzymolysis liquid, makes it concentrate solid content 25-30BRIX;
(2) feed liquid after concentrated being pumped into homogeneous keeps in pot, and open homogenizer, homogenization pressure 15MPa-20MPa, the feed liquid that homogeneous is good enters in the temporary pot of spraying;
(3) when dusting, EAT remains on 130 DEG C-165 DEG C, and in tower, temperature remains on 95 DEG C about-105 DEG C, and the negative pressure in drying tower, between-200Pa to-400Pa, to obtain final product.
2. the processing technology of enzymolysis instant oat powder according to claim 1, is characterized in that: in step (1), and described complex enzyme is dextranase and amylase, and its ratio is 1:2.
3. the processing technology of enzymolysis instant oat powder according to claim 1, is characterized in that: the addition of complex enzyme described in step (1) is 2.5-3 gram/1000 grams oats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523678.2A CN105029181A (en) | 2015-08-25 | 2015-08-25 | Processing technology of enzymatic instant oat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523678.2A CN105029181A (en) | 2015-08-25 | 2015-08-25 | Processing technology of enzymatic instant oat flour |
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| CN105029181A true CN105029181A (en) | 2015-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510523678.2A Pending CN105029181A (en) | 2015-08-25 | 2015-08-25 | Processing technology of enzymatic instant oat flour |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410633A (en) * | 2015-11-29 | 2016-03-23 | 贵州都匀幸何健康食品发展有限责任公司 | Nutrient and health-care oat flour and making technology thereof |
| CN105767878A (en) * | 2016-03-24 | 2016-07-20 | 华稼食品科技（上海）股份有限公司 | Enzyme digested oat flour production method by using vacuum crawler-type oven |
| CN106306328A (en) * | 2016-08-18 | 2017-01-11 | 上海金山德乐食品配料有限公司 | Preparation method of oat extract |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
| CN112262915A (en) * | 2020-10-28 | 2021-01-26 | 江西恒顶食品有限公司 | Preparation method of instant rice protein powder |
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN101664219A (en) * | 2009-09-15 | 2010-03-10 | 江苏大学 | Method for producing oat solid beverage |
| CN102008107A (en) * | 2010-10-09 | 2011-04-13 | 广东省食品工业研究所 | Healthy oat beverage and preparation method thereof |
| CN102084963A (en) * | 2010-09-29 | 2011-06-08 | 吉林省农业机械研究院 | Method for preparing oat bran dietary fiber food |
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
-
2015
- 2015-08-25 CN CN201510523678.2A patent/CN105029181A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664219A (en) * | 2009-09-15 | 2010-03-10 | 江苏大学 | Method for producing oat solid beverage |
| CN102084963A (en) * | 2010-09-29 | 2011-06-08 | 吉林省农业机械研究院 | Method for preparing oat bran dietary fiber food |
| CN102008107A (en) * | 2010-10-09 | 2011-04-13 | 广东省食品工业研究所 | Healthy oat beverage and preparation method thereof |
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410633A (en) * | 2015-11-29 | 2016-03-23 | 贵州都匀幸何健康食品发展有限责任公司 | Nutrient and health-care oat flour and making technology thereof |
| CN105767878A (en) * | 2016-03-24 | 2016-07-20 | 华稼食品科技（上海）股份有限公司 | Enzyme digested oat flour production method by using vacuum crawler-type oven |
| CN105767878B (en) * | 2016-03-24 | 2019-09-03 | 华稼食品科技（上海）股份有限公司 | A method of enzymatic hydrolysis oatmeal is produced by vacuum crawler formula baking oven |
| CN106306328A (en) * | 2016-08-18 | 2017-01-11 | 上海金山德乐食品配料有限公司 | Preparation method of oat extract |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
| CN112262915A (en) * | 2020-10-28 | 2021-01-26 | 江西恒顶食品有限公司 | Preparation method of instant rice protein powder |
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
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