CN105768113B - A kind of production method of sugar-free naked oats dietary fiber chewable tablets - Google Patents
A kind of production method of sugar-free naked oats dietary fiber chewable tablets Download PDFInfo
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- 235000007319 Avena orientalis Nutrition 0.000 title claims abstract description 56
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 44
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 241000209761 Avena Species 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001556 precipitation Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 238000005469 granulation Methods 0.000 claims abstract description 3
- 230000003179 granulation Effects 0.000 claims abstract description 3
- 238000006386 neutralization reaction Methods 0.000 claims abstract description 3
- 244000075850 Avena orientalis Species 0.000 claims description 53
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 108010089934 carbohydrase Proteins 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000003826 tablet Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000007792 addition Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 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 compound 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 8
- 229920002498 Beta-glucan Polymers 0.000 description 8
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- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 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 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 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 4
- 235000009508 confectionery Nutrition 0.000 description 4
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- 239000008103 glucose Substances 0.000 description 4
- 206010013786 Dry skin Diseases 0.000 description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 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
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002888 oleic acid derivatives Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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
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- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a kind of production methods of sugar-free naked oats dietary fiber chewable tablets, belong to wine brewing comprehensive utilization of resources field.The method of the present invention includes selection, gelatinization, liquefaction, saccharification, fermentation, alcohol precipitation, neutralization, centrifugation, addition the auxiliary material mixing, granulation, drying, tabletting, packed products step of raw material.It is different from the chewable tablets of starch-containing carbohydrate, has sugar-free, high microsteping, high nutrition, health care in one by the chewable tablets that above-mentioned technique is brewed out, there is typical naked oats faint scent, sweet and sour taste, good physics chewing mouthfeel.Simultaneously as the proper amount of edible chewable tablets has weight-reducing, reduces blood lipid, hypoglycemic, norcholesterol and prevents cardiovascular disease, raising immunocompetence has preferable health-care effect containing plurality kinds of health care beneficiating ingredient.
Description
Technical field
The present invention relates to a kind of production methods of sugar-free naked oats dietary fiber chewable tablets, belong to wine brewing comprehensive utilization of resources neck
Domain.
Background technique
Naked oats are also known as naked oats, a kind of low sugar, high nutrition, high energy food.Protein content average out to 15.6%, 8 kinds of ammonia
Base acid composition relatively balances, and lysine content is higher than rice and wheat flour, beta glucan content 3.2%~6.8%, fat content
It is higher, 5.5 times of rice, wherein 40% is unsaturated oleic acid.Beta glucan, have good effect of weight reducing, reduce blood lipid,
Reduce blood glucose, reduce cholesterol and prevent cardiovascular disease, improve immunocompetence etc. suffers from outstanding performance.Utilize oats
Wheat prepares sugar-free naked oats diet fiber product with certain market prospects.
China's sugarfree foods be often referred to without containing white sugar, glucose, maltose, fructose, fructose syrup food, do not limit
The content of starch of glucose can be converted into human body, but then to define sugarfree foods not starch-containing in Europe.It has been reported and uses
The mixed bacteria of bud short stalk enzyme and the new mushroom of tea directly utilizes starch and protein in wheat bran, is prepared for a kind of dietary fiber.However,
Content of starch about 10% in wheat bran, content are difficult using the method for strain fermentation far below the starch 65%-70% in naked oats
To realize that decomposition or the fermentation period of high content of starch greatly extend, make being difficult to control for quality.
Summary of the invention
In order to overcome the above problem, the present invention provides a kind of production method of sugar-free naked oats dietary fiber chewable tablets, systems
Containing the nutriment in naked oats in standby obtained product, dietary fiber, protein, beta glucan retain the nutrition guarantor of naked oats
Strong substance, and its unique composite flavor.
The method is using naked oats as primary raw material, and raw material is added yeast and carries out liquid hair after crushing, gelatinization, saccharification
Ferment removes sugar with converted starch to decompose, and it is former then to obtain the sugar-free dietary fiber in naked oats through alcohol precipitation, neutralization, centrifugal method
Material, then mixed with auxiliary material, through granulation, drying, tabletting, sterilizing is made sugar-free naked oats dietary fiber chewable tablets.
In one embodiment of the invention, which comprises
(1) it crushes: using naked oats as raw material, cleaned, immersion, using wet pulverizing slurrying, material-water ratio 1:4~1:6；
(2) be gelatinized: Thermostable α-Amylase, enzyme activity 30000U/g, usage amount 0.2g/kg- is added in the slurry crushed
0.33g/kg is gelatinized 90min in 95~105 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 U/g of enzyme activity is added, and usage amount is
0.67g/kg-2g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast, usage amount 2.5g/kg-5g/kg is added
Fermentation to alcoholic strength is 5-7%vol；
(5) alcohol precipitation: fermentation liquid adds alcohol, makes alcoholic strength 20%vol or so, is uniformly mixed, and precipitates 12h or more, supernatant
Liquid is collected as naked oats wine, and sedimentary is dietary fibre materials.
(6) neutralize: calcium carbonate is added in sedimentary, mixes, and neutralizes the organic acid that fermentation process generates；
(7) be centrifuged: centrifugation obtains naked oats dietary fibre materials；
(8) mixing of dietary fiber and auxiliary material: dehydration carrot meal, dehydration spinach powder and naked oats dietary fibre materials are mixed
It closes, sweetener, adhesive is added；
(9) be granulated and dry: material mixing is finished and is granulated in waving in pelletizer, is sieved, dry；
(10) tabletting and sterilizing: particle tabletting in tablet press machine sterilizes, as finished product then at far-infrared baking oven.
In one embodiment of the invention, the immersion of the step (1) is to impregnate 2h.
In one embodiment of the invention, the yeast fermentation time of the step (4) is 96h.
In one embodiment of the invention, the yeast of the step (4) is Angel Yeast powder.
In one embodiment of the invention, the additive amount of the calcium carbonate of the step (6) is relative to sedimentary amount
0.05%.
In one embodiment of the invention, supplementary product kind and additive amount in the step (8) are as follows: with dietary fiber weight
Amount is 100% meter, and xylitol 5%-8%, carboxymethyl cellulose 0.3%-0.5%, Arabic gum 0.4%-0.5%, dehydration are recklessly
Carrot powder 4%-7%, dehydration spinach powder 3%-5%, citric acid 0.2%-0.3%.
In one embodiment of the invention, the step (9) was 5 meshes, in an oven 60 DEG C drying one hour.
In one embodiment of the invention, the step (10) is in 110 DEG C of sterilizing 10min of far-infrared baking oven.
The present invention also provides a kind of preparation method of sugar-free naked oats dietary fiber, this method is to utilize above-mentioned steps (1) extremely
Step (7).
Sugar-free naked oats dietary fiber chewable tablets of the invention meet stringent sugarfree foods requirement, and have nutrition and health care function
Can, have certain market prospects, while being related to the comprehensive utilization of naked oats wine brewing resource.The sugar-free technique of chewable tablets passes through naked oats liquid
State biofermentation eliminates starch, the method for alcohol precipitation, which remains in naked oats, largely seeks while so that starch is switched to ethyl alcohol wine brewing
Health care material is supported, such as cellulose, protein, beta glucan.The intake of dietary fiber, which facilitates human body, reduces cholesterol, the prevention heart
Vascular diseases have effect well.Ferment the lactic acid of generation in chewable tablets, improves mouthfeel to neutralize acidity, contains one in chewable tablets
Quantitative calcium lactate, also functions to calcium supplementing effect.It is added to dehydrated vegetables carrot, spinach simultaneously, makes the more battalion of chewable tablets addition
It forms point and comfortable taste degree.
It has the advantage that
1, wine brewing comprehensive utilization of resources, for naked oats by liquid state fermentation, clear liquid is naked oats wine, insoluble alcohol precipitation nutrition and health care object
Matter is dietary fibre materials.
2, by the specificity using alpha amylase, decomposing alpha starch makes cellulose in naked oats, hemicellulose, lignin, egg
White matter, beta glucan several functions composition are able to retain and extract.
3, not content glucose, maltose, starchy carbohydrate ingredient in the chewing flake products, with practical significance without confectionery
Product.
4, by addition calcium carbonate, so that lactic acid in fermentation is switched to calcium lactate, reduce the mouthfeel of lactic acid, while adding lemon
Acid keeps tart flavour moderate, preferable compound mouthfeel.
5, by addition xylitol, Arabic gum, dehydration carrot meal, dehydration spinach powder, increase its nutritional ingredient, together
Shi Tiandu is palatable, and physics chewing mouthfeel is good.
Specific embodiment
Technical solution of the invention is further illustrated combined with specific embodiments below, these embodiments should not be understood as
It is the limitation to technical solution.
Embodiment 1: sugar-free naked oats dietary fiber chewable tablets are prepared as follows
(1) it crushes: using naked oats as raw material, cleaned, immersion 2h, using wet pulverizing slurrying, material-water ratio 1:4；
(2) it is gelatinized: the slurry crushed, addition Thermostable α-Amylase, enzyme activity 30000u/g, usage amount 0.2g/kg,
90min is gelatinized in 105 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 u/g of enzyme activity is added, and usage amount is
2g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast is added, and usage amount is 2.5g/kg fermentation
96h, fermentation finish, and alcoholic strength is about 7%vol；
(5) alcohol precipitation: fermentation liquid adds alcohol, makes alcoholic strength 20%vol, is uniformly mixed, and precipitates 12h or more, supernatant
Siphon is collected as naked oats wine, and sedimentary is dietary fibre materials；
(6) neutralize: 0.05% calcium carbonate of sedimentary amount is added in sedimentary, mixes, and neutralizes the part that fermentation process generates
Organic acid lactic acid；
(7) it is centrifuged: naked oats dietary fibre materials is obtained using centrifuge；
(8) mixing of dietary fiber and auxiliary material: xylitol 5%, Arabic gum 0.4%, takes off carboxymethyl cellulose 0.3%
Water carrot meal 4%, dehydration spinach powder 3%, citric acid 0.2% mix in mixing machine with naked oats dietary fiber；
(9) be granulated and dry: material mixing is finished and is granulated in waving in pelletizer, crosses 5 meshes.60 DEG C of dryings in baking oven again
One hour；
(10) tabletting and sterilizing: particle tabletting in tablet press machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven；As at
Product.
Organoleptic detection: product is brown brown, and appearance rounding is smooth, and color is uniform, neat in edge；Mouthfeel is fine and glossy, and acidity can
Mouthful, light sweet tea, entrance is smooth, free from extraneous odour.Physico-chemical tests: slice weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=
450mg/ piece, protein >=20mg/ piece, beta glucan >=20mg/ piece, calcium >=60mg/ piece.Starch 0mg/ piece, reduced sugar 0mg/
Piece.
Embodiment 2: sugar-free naked oats dietary fiber chewable tablets are prepared as follows
(1) it crushes: using naked oats as raw material, cleaned, immersion 2h, using wet pulverizing slurrying, material-water ratio 1:5；
(2) be gelatinized: Thermostable α-Amylase, enzyme activity 30000u/g, usage amount 0.33g/kg is added in the slurry crushed
90min is gelatinized in 100 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 u/g of enzyme activity is added, and usage amount is
0.67g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast is added, and usage amount is 5g/kg fermentation 96h,
Fermentation finishes, and alcoholic strength is about 6%vol；
(5) alcohol precipitation: fermentation liquid adds alcohol, makes alcoholic strength 30%vol, is uniformly mixed, and precipitates 12h or more, supernatant
Siphon is collected as naked oats wine, and sedimentary is dietary fibre materials；
(6) neutralize: 0.05% calcium carbonate of sedimentary amount is added in sedimentary, mixes, and neutralizes the part that fermentation process generates
Organic acid lactic acid；
(7) it is centrifuged: naked oats dietary fibre materials is obtained using centrifuge；
(8) mixing of dietary fiber and auxiliary material: xylitol 7%, Arabic gum 0.4%, takes off carboxymethyl cellulose 0.4%
Water carrot meal 5%, dehydration spinach powder 4%, citric acid 0.2% mix in mixing machine with naked oats dietary fiber；
(9) be granulated and dry: material mixing is finished and is granulated in waving in pelletizer, crosses 5 meshes；60 DEG C of dryings in baking oven again
One hour.
(10) tabletting and sterilizing: particle tabletting in tablet press machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven, packaging is
For finished product.
Organoleptic detection: product is brown brown, and appearance rounding is smooth, and color is uniform, neat in edge；Mouthfeel is fine and glossy, and acidity can
Mouthful, light sweet tea, entrance is smooth, free from extraneous odour.Physico-chemical tests: slice weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=
480mg/ piece, protein >=20mg/ piece, beta glucan >=23mg/ piece, calcium >=60mg/ piece, starch 0mg/ piece, reduced sugar 0mg/
Piece.
Embodiment 3: sugar-free naked oats dietary fiber chewable tablets are prepared as follows
(1) it crushes: using naked oats as raw material, cleaned, immersion 2h, using wet pulverizing slurrying, material-water ratio 1:6；
(2) be gelatinized: alpha-amylase amylase, enzyme activity 30000u/g, usage amount 0.25g/ is added in the slurry crushed
Kg is gelatinized 90min in 105 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 u/g of enzyme activity is added, and usage amount is
1.5g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast is added, and usage amount 3g/kg, ferment 96h,
Fermentation finishes, and alcoholic strength is about 5%vol；
(5) alcohol precipitation: fermentation liquid adds alcohol, and alcoholic strength is made to be greater than 40%vol, is uniformly mixed, and precipitates 12h or more, supernatant
Liquid siphon is collected as naked oats wine, and sedimentary is dietary fibre materials；
(6) neutralize: 0.05% calcium carbonate of sedimentary amount is added in sedimentary, mixes, and neutralizes the part that fermentation process generates
Organic acid lactic acid；
(7) it is centrifuged: naked oats dietary fibre materials is obtained using centrifuge；
(8) mixing of dietary fiber and auxiliary material: xylitol 8%, Arabic gum 0.5%, takes off carboxymethyl cellulose 0.5%
Water carrot meal 7%, dehydration spinach powder 5%, citric acid 0.3% mix in mixing machine with naked oats dietary fiber；
(9) be granulated and dry: material mixing is finished and is granulated in waving in pelletizer, crosses 5 meshes, then 60 DEG C of dryings in baking oven
One hour；
(10) tabletting and sterilizing: particle tabletting in tablet press machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven, packaging is
For finished product.
Organoleptic detection: product is brown brown, and appearance rounding is smooth, and color is uniform, neat in edge；Mouthfeel is fine and glossy, and acidity can
Mouthful, light sweet tea, entrance is smooth, free from extraneous odour.Physico-chemical tests: slice weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=
500mg/ piece, protein >=20mg/ piece, beta glucan >=25mg/ piece, calcium >=60mg/ piece, starch 0mg/ piece, reduced sugar 0mg/
Piece.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (7)
1. a kind of preparation method of sugar-free naked oats dietary fiber chewable tablets, which is characterized in that it is main that the method, which is with naked oats,
Raw material, raw material are added yeast progress liquid state fermentation to decompose and remove sugar with converted starch, then after crushing, gelatinization, saccharification
The sugar-free dietary fiber raw material in naked oats is obtained through alcohol precipitation, neutralization, centrifugal method, then is mixed with auxiliary material, through granulation, drying, pressure
Piece, sterilizing is made sugar-free naked oats dietary fiber chewable tablets；
The method is specifically:
(1) it crushes: using naked oats as raw material, cleaned, immersion, using wet pulverizing slurrying, material-water ratio 1:4~1:6；
(2) be gelatinized: Thermostable α-Amylase, enzyme activity 30000U/g, usage amount 0.2g/kg- is added in the slurry crushed
0.33g/kg is gelatinized 90min in 95~105 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 U/g of enzyme activity is added, and usage amount is
0.67g/kg-2g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast fermentation, usage amount 2.5g/kg-5g/kg is added
It is 5-7%vol to alcoholic strength；
(5) alcohol precipitation: fermentation liquid adds alcohol, makes alcoholic strength 20%vol or so, is uniformly mixed, and precipitates 12h or more, and supernatant is received
Integrate as naked oats wine, sedimentary is dietary fibre materials；
(6) neutralize: calcium carbonate is added in sedimentary, mixes, and neutralizes the organic acid that fermentation process generates；
(7) be centrifuged: centrifugation obtains naked oats dietary fibre materials；
(8) mixing of dietary fiber and auxiliary material: dehydration carrot meal, dehydration spinach powder are mixed with naked oats dietary fibre materials, added
Enter sweetener, adhesive；
(9) be granulated and dry: material mixing is finished and is granulated in waving in pelletizer, is sieved, dry；
(10) tabletting and sterilizing: particle tabletting in tablet press machine sterilizes, as sugar-free naked oats dietary fiber then at far-infrared baking oven
Chewable tablets.
2. the method according to claim 1, wherein the yeast fermentation time of the step (4) is 96h.
3. the method according to claim 1, wherein the additive amount of the calcium carbonate of the step (6) be relative to
The 0.05% of sedimentary amount.
4. the method according to claim 1, wherein supplementary product kind and additive amount in the step (8) are as follows: with meals
Eating fibre weight is 100% meter, xylitol 5%-8%, carboxymethyl cellulose 0.3%-0.5%, Arabic gum 0.4%-
0.5%, carrot meal 4%-7%, dehydration spinach powder 3%-5%, citric acid 0.2%-0.3% are dehydrated.
5. being done for 60 DEG C in an oven the method according to claim 1, wherein the step (9) was 5 meshes
Dry one hour.
6. the method according to claim 1, wherein the step (10) is sterilized in 110 DEG C of far-infrared baking oven
10min。
7. a kind of method for preparing sugar-free naked oats dietary fiber, which is characterized in that the method is:
(1) it crushes: using naked oats as raw material, cleaned, immersion, using wet pulverizing slurrying, material-water ratio 1:4~1:6；
(2) be gelatinized: Thermostable α-Amylase, enzyme activity 30000U/g, usage amount 0.2g/kg- is added in the slurry crushed
0.33g/kg is gelatinized 90min in 95~105 DEG C of high temperature；
(3) be saccharified: the slurry that will be gelatinized is cooled to 60 DEG C of constant temperature, and carbohydrase, 150,000 U/g of enzyme activity is added, and usage amount is
0.67g/kg-2g/kg, be saccharified 30min；
(4) ferment: the slurry that will be saccharified is cooled to 30 DEG C of constant temperature, and yeast fermentation, usage amount 2.5g/kg-5g/kg is added
It is 4-6%vol to alcoholic strength；
(5) alcohol precipitation: fermentation liquid adds alcohol, makes alcoholic strength 20%vol or so, is uniformly mixed, and precipitates 12h or more, and supernatant is received
Integrate as naked oats wine, sedimentary is dietary fibre materials；
(6) neutralize: calcium carbonate is added in sedimentary, mixes, and neutralizes the organic acid that fermentation process generates；
(7) be centrifuged: centrifugation obtains sugar-free naked oats dietary fiber.
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