CN106578784A - Enzymolysis grain puree and preparation method thereof - Google Patents
Enzymolysis grain puree and preparation method thereof Download PDFInfo
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- CN106578784A CN106578784A CN201510661534.3A CN201510661534A CN106578784A CN 106578784 A CN106578784 A CN 106578784A CN 201510661534 A CN201510661534 A CN 201510661534A CN 106578784 A CN106578784 A CN 106578784A
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- 238000002360 preparation method Methods 0.000 title abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 57
- 108090000790 Enzymes Proteins 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 25
- 230000008961 swelling Effects 0.000 claims abstract description 20
- 239000004382 Amylase Substances 0.000 claims abstract description 16
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims description 67
- 239000002002 slurry Substances 0.000 claims description 33
- 235000012054 meals Nutrition 0.000 claims description 31
- 235000013361 beverage Nutrition 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 17
- 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 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 230000002478 diastatic effect Effects 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 235000019890 Amylum Nutrition 0.000 claims description 7
- 239000011550 stock solution Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 abstract description 28
- 238000007873 sieving Methods 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 102100022624 Glucoamylase Human genes 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 description 33
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 description 18
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 description 18
- 238000012360 testing method Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000012545 processing Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 239000003381 stabilizer Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000010792 warming Methods 0.000 description 6
- 230000003442 weekly effect Effects 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 5
- 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 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000014509 gene expression Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 101150076104 EAT2 gene Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 108010064382 Phaseolus vulgaris alpha-amylase inhibitor Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 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 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 102220275989 rs1556435940 Human genes 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011345 viscous material Substances 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention aims to provide a preparation method of enzymolysis grain puree. The method includes the following steps: performing shallow baking for grain raw materials; shattering and sieving the shallowly-baked grain raw materials at high dry-matter concentration, then performing low-temperature swelling at the temperature of 58 DGE C to 65 DGE C; performing enzymolysis for the raw materials obtained by low-temperature swelling at the temperature of 62 DGE C to 68 DGE C by adding amylase and glucoamylase; performing enzyme deactivation treatment for the obtained enzymatic hydrolysate and performing filtration, then obtaining the enzymolysis grain puree. The invention also provides the enzymolysis grain puree obtained by the preparation method of enzymolysis grain puree.
Description
Technical field
The present invention relates to a kind of enzymolysis grain meal slurry preparation method, further relates to give birth to using the preparation method
The enzymolysis grain meal slurry of product, belongs to food technology field.
Background technology
Cereal beverage refers to corn the beverage as primary raw material is formulated made by, with solving consumption
The hungry and thirsty function of person.Cereal beverage can be used as food and drink product, and can be convenient and swift
It is edible, for liking the crowds such as student, the working clan of food grain to have great importance, city
Field has a high potential.Made in cereal beverage using corn, needing to be processed cereal materialses,
Solid material is liquefied, to obtain the grain meal slurry for being suitable for beverage processing.
In existing grain meal slurry preparation technology, due in general grain such as Herba bromi japonici, rice, little
The starchiness granule containing compact structure such as rice, Semen avenae nudae, Semen Phaseoli, Semen sojae atricolor, therefore using enzymolysis skill
During art production grain meal slurry, it usually needs carry out intensification gelatinizing to starch, make the densification of starch granuless
There is destruction in structure, so as to be conducive to the carrying out of enzymatic liquefaction.However, starch is in gelatinization process
Corn slurry viscosity will be caused to steeply rise, therefore when the dry matter content in enzymolysis process exceedes
When 25%, due to the gelatinizing of starch, common colloid mill and enzymolysis process cause that viscosity is excessive to be difficult to
Carry out, so that the dry substance concentration in enzymolysis process is significantly limited, cause production efficiency
Decrease, and production cost rise.
For the impact for overcoming viscosity to bring product, it is different tactful right to employ in prior art
Corn is processed, and such as carries out gelatinizing, liquid to cereal materialses according to regular corn starch processing technique
Change, saccharifying；Or corn is carried out under the conditions of addition enzyme preparation using existing injection liquefaction process
Process to obtain enzymolysis grain meal slurry；Or adopt colloid mill mode cause oleo stock viscosity decline with
Suitable cereal beverage processing.
However, due to the difference characteristic of raw material, being carried out to cereal materialses by simple technique
Process, to obtain suitable cereal beverage processing, excellent in flavor, stay-in-grade enzymolysis grain meal slurry
Certain difficulty is yet suffered from technically.In addition, method of the prior art unresolved viscosity mistake
Contradiction greatly with dry substance concentration between low.Therefore, it is simple for processing mode, with low cost
And the high efficiency grain oleo stock preparation method of gained grain meal slurry good quality still suffers from actual demand.
The content of the invention
The present invention is had made intensive studies for the problems referred to above, there is provided a kind of processing mode is simple,
The cheap enzymolysis grain meal slurry preparation method of preparation cost, the method are not carrying out gelatinizing to starch
On the basis of obtain satisfied enzymolysis efficiency, and therefore higher paddy can be used in process of production
Raw material dry substance concentration such that it is able to efficiently obtain suitable cereal beverage processing, excellent in flavor,
Stay-in-grade enzymolysis grain meal slurry.
To reach above-mentioned purpose, the enzymolysis grain meal slurry preparation method of the present invention is comprised the following steps：
(1) shallow roasting is carried out to cereal materialses；
(2) under dry matter concentration, the shallow roasting product to obtaining in step (1) is crushed
Sieve, low temperature is then carried out at 58 DEG C -65 DEG C swelling；
(3) by adding amylase and saccharifying enzyme, at 62 DEG C -68 DEG C to step (2) in obtain
The swelling product of low temperature digested；
(4) enzymolysis solution to obtaining in step (3) carries out enzyme denaturing and filters, so as to be digested
Grain meal slurry.
In a preferred embodiment of the invention, in the step (1), the shallow roasting is at 80 DEG C
10-30min is carried out at a temperature of -120 DEG C.
In a preferred embodiment of the present invention, the described high dry in the step (2)
Matter concentration is 10-30wt%, and/or the low temperature is swelling carries out 10-60min.
In a preferred embodiment of the invention, the step (3) meet one of following condition or
It is multinomial：The amylase be endo-amylase, exo-amylase enzyme, uncooked amylum enzyme, preferred uncooked amylum
Enzyme；The enzyme activity of the saccharifying enzyme is higher than 280GAU/g；The diastatic enzyme activity is higher than
26000RAU/g；The saccharifying enzyme and the diastatic enzyme dosage are respectively corn dry weight
0.3-1.5‰；And/or the enzymolysis carries out 1-6h.
In a preferred embodiment of the present invention, the enzymolysis in the step (3) carries out 1-2h,
Now after enzyme denaturing, the concentration of glucose of stock solution is 1-12g/L.
In a preferred embodiment of the present invention, the enzymolysis in the step (3) carries out 2-6h,
Now after enzyme denaturing, the concentration of glucose of stock solution is 12-60g/L.
In a preferred embodiment of the present invention, the enzymolysis in the step (3) is not being adjusted
Carry out under pH value.
In a preferred embodiment of the present invention, the enzymolysis in the step (3) is by pH
Value is adjusted to carry out under 3-4.
In a preferred embodiment of the present invention, the enzyme denaturing in the step (4) is at 95 DEG C
Carry out 0.5-2h.
On the other hand, present invention also offers using the enzymolysis grain meal slurry preparation method of the present invention
The enzymolysis grain meal slurry of production and the purposes of the enzymolysis grain meal slurry in terms of cereal beverage is prepared.
In a preferred embodiment, the solid content of enzymolysis grain meal slurry of the present invention is
10-40%, solubility solid content are 7-35%, and glucose content is 1-60g/L, and pH value is 5-6,
Viscosity is below 100cp.
The present invention enzymolysis grain meal slurry preparation method by using shallow baking powder it is broken after, in high dry matter
The swelling strategy of low temperature is carried out under concentration carries out pretreatment to cereal materialses, broken by shallow baking powder, makes
Obtain the starch plasmid in cereal materialses to occur to crush, starch compact texture is destroyed；And in low temperature
Swelling period, raw material carry out a certain degree of absorption to moisture, but gelatinizing does not occur, therefore can be with
Ensure that viscosity does not rise while the efficiency of enzymolysis is increased.So as to, the method for the present invention can be with
Digested to obtain corn stock solution under higher dry substance concentration.Therefore, with prior art phase
Have that step is simple, low processing cost, enzyme than the enzymolysis grain meal slurry preparation method of, the present invention
Solution temperature it is low, enzymolysis efficiency is high, gained enzymolysis grain meal slurry excellent in flavor, steady quality, be adapted to
For numerous advantages such as cereal beverage processing.
Specific embodiment
The inventors discovered that, in the cereal materialses of baked (shallow roasting), under dry matter concentration,
Through crushing (cross 60 mesh), low temperature is swelling, and middle temperature is digested, can be with after enzyme denaturing, filtering technique
Obtain excellent in flavor, stay-in-grade oleo stock.
Cereal materialses of the present invention are included but is not limited to：Herba bromi japonici, rice, Semen setariae, Semen avenae nudae,
Semen Phaseoli, Semen sojae atricolor.
In the present invention, the pretreatment of corn is mainly included shallow roasting, pulverize and sieve it is swelling with low temperature.
" shallow roasting " of the present invention, typically refers to carry out 10-30min's at 80 DEG C -120 DEG C
Baking is processed.Further discharge and strengthen through corn its flavor substance of shallow roasting.
In one embodiment, the shallow roasting product obtained after shallow roasting is crushed, crosses 60 mesh sieves.Powder
Broken sieving can obtain the satisfactory cereal materialses of granularity.
In one embodiment, to pulverizing and sieving after the crushed products that obtain to carry out low temperature swelling.
The low temperature of the present invention is swelling, refers to below the gelatinization point of cereal materialses, (logical within a short period of time
Often carry out 10-15min) crushed products are carried out with a small amount of water it is swelling.Preferably, the low temperature is molten
It is swollen to carry out at 58 DEG C -65 DEG C.Low temperature is swelling so that raw material absorbs certain journey below gelatinization point
The moisture of degree, and it is important that starch granuless do not occur gelatinizing in raw material, therefore can be advantageously
For subsequently being digested under dry matter concentration.
In the present invention, saccharifying enzyme and diastatic effect is so that the material for being digested certain
Under solid concentration and enzymatic hydrolysis condition, make the starch of expansion gelatinizing be minimized viscosity, and discharge part
Natural sugar.First above-mentioned Jing low temperature swelling corn is fully contacted with enzyme, then keep compared with
Realize under low viscous material characteristic that starch is changed into oligomeric oligosaccharide and glucose, so as to realize this
The preparation of enzymolysis solution in invention.As long as this effect can be realized, can be using any in this area
Known saccharifying enzyme and amylase, the endo-amylase such as commercially produced, exo-amylase enzyme, life
Amylase etc., in the present invention, the amylase preferably uses uncooked amylum enzyme, term " uncooked amylum enzyme "
Refer to the enzyme to strong hydrolysing activity can be shown without the uncooked amylum granule of steaming and decocting gelatinizing.
In the preferred embodiment of the present invention, the enzyme activity of the saccharifying enzyme for being used is higher than 280GAU/g, is formed sediment
The enzyme activity of powder enzyme is higher than 26000RAU/g.In the present invention, the enzymolysis is carried out under middle temperature,
Within the scope of the invention, " middle temperature enzymolysis " refers to that the temperature at 62 DEG C -68 DEG C is digested.
In the present invention, the determination of enzymolysis time can be entered according to the concentration of glucose of final products
OK, when such as carrying out 1-2 hours enzymolysis, after enzyme denaturing, the concentration of glucose of stock solution is 1-12g/L, is carried out
When 2-6 hours are digested, its concentration of glucose can reach 12-60g/L, such that it is able to according to product
The requirement to oleo stock come the technique that changes enzymolysis.In an embodiment of the invention, it is not right
The pH value of enzymolysis is adjusted, in an embodiment of the invention, using citric acid by pH
Value is down to 3-4.
After enzymolysis, enzyme denaturing is carried out by heating up.In embodiments of the present invention, enzyme denaturing exists
0.5-2h is carried out at 95 DEG C.After the completion of enzyme denaturing, carry out homogenizing to enzymolysis solution, cross 100 mesh sieves or from
The heart is separated, and removes crude fibre, obtains digesting grain meal slurry.
Embodiment
Next, the present invention is illustrated in further detail by embodiment, but the present invention is not
It is only limitted to these embodiments.
In the examples below, the various raw materials for being used are listed below：
Herba bromi japonici：Embroider fragrant paddy in Jiangxi
Semen avenae nudae：Embroider fragrant paddy in Jiangxi
Semen Phaseoli：Embroider fragrant paddy in Jiangxi
Saccharifying enzyme：Du Pont's Danisco diazyme P25 saccharifying enzyme
Amylase：Du Pont's Danisco Amylex midrange thermal stable amylase
Fructose：The western king in Shandong
Stabilizer：Du Pont Danisco 9555-c
Oligofructose：Quantum high-tech, many G50S of Ou Li
1 Herba bromi japonici of embodiment digests the preparation of grain meal slurry
In the present embodiment, it has been prepared as follows enzymolysis Herba bromi japonici oleo stock：
(1) shallow roasting is carried out to Herba bromi japonici raw material, the shallow roasting carries out 10min at 80 DEG C；
(2) under the dry substance concentration of 10wt%, the Herba bromi japonici obtained to shallow roasting in step (1) is former
Material is crushed, and crosses 60 mesh sieves, then the swelling 10min of low temperature at 58 DEG C；
(3) under agitation, the Herba bromi japonici obtained in step (2) crushing raw material is added to pre-
It has been initially charged in saccharifying enzyme and diastatic 50 DEG C of water, the saccharifying enzyme and diastatic addition are each
From the 0.3wt ‰ that raw material is crushed for the Herba bromi japonici, the Herba bromi japonici is crushed raw material and with the weight ratio of water is
1:5；Mixed liquor is warming up to into 62 DEG C, insulation 1h is digested；
(4) enzymolysis solution obtained in step (3) is warming up to into 95 DEG C and keeps 0.5h to be gone out
Enzyme, homogenizing cross 100 mesh sieves or centrifugation, remove crude fibre, obtain digesting Herba bromi japonici oleo stock.
After testing, the solid content of gained enzymolysis Herba bromi japonici oleo stock is 10%, and solubility solid content is 7%,
Concentration of glucose is 1g/L, and pH value is 5, and viscosity is 75cp.
2 Semen avenae nudae of embodiment digests the preparation of grain meal slurry
In the present embodiment, it has been prepared as follows enzymolysis Semen avenae nudae oleo stock：
(1) shallow roasting is carried out to Semen avenae nudae raw material, the shallow roasting carries out 10min at 80 DEG C；
(2) under the dry substance concentration of 20wt%, the Semen avenae nudae obtained to shallow roasting in step (1) is former
Material is crushed, and crosses 60 mesh sieves, then the swelling 30min of low temperature at 60 DEG C；
(3) under agitation, the Semen avenae nudae obtained in step (2) crushing raw material is added to pre-
It has been initially charged in saccharifying enzyme and diastatic 50 DEG C of water, the saccharifying enzyme and diastatic addition are each
From the 0.8wt ‰ that raw material is crushed for the Semen avenae nudae, the Semen avenae nudae is crushed raw material and with the weight ratio of water is
1:5；Mixed liquor is warming up to into 65 DEG C, insulation 1.5h is digested；
(4) enzymolysis solution obtained in step (3) is warming up to into 95 DEG C and keeps 1h to carry out enzyme denaturing,
Homogenizing, crosses 100 mesh sieves or centrifugation, removes crude fibre, obtains digesting Semen avenae nudae oleo stock.
After testing, the solid content of gained enzymolysis Semen avenae nudae oleo stock is 27%, and solubility solid content is 15%,
Concentration of glucose is 12g/L, and pH value is 6, and viscosity is 80cp.
3 Semen Phaseoli of embodiment digests the preparation of grain meal slurry
In the present embodiment, it has been prepared as follows enzymolysis Semen Phaseoli oleo stock：
(1) shallow roasting is carried out to Semen Phaseoli raw material, the shallow roasting carries out 10min at 80 DEG C；
(2) under the dry substance concentration of 30wt%, the Semen Phaseoli obtained to shallow roasting in step (1) is former
Material is crushed, and crosses 60 mesh sieves, then the swelling 30min of low temperature at 62 DEG C；
(3) under agitation, the Semen Phaseoli obtained in step (2) crushing raw material is added to pre-
It has been initially charged in saccharifying enzyme and diastatic 50 DEG C of water, the saccharifying enzyme and diastatic addition are each
From the 1.5wt ‰ that raw material is crushed for the Semen Phaseoli, the Semen Phaseoli is crushed raw material and with the weight ratio of water is
1:5；Add 50% aqueous citric acid solution to adjust pH to 3.5, mixed liquor is warming up to into 68 DEG C, protect
Warm 4h is digested；
(4) enzymolysis solution obtained in step (3) is warming up to into 95 DEG C and keeps 2h to carry out enzyme denaturing,
Homogenizing, crosses 100 mesh sieves or centrifugation, removes crude fibre, obtains digesting Semen Phaseoli oleo stock.
After testing, the solid content of gained enzymolysis Semen Phaseoli oleo stock is 35%, and solubility solid content is 28%,
Concentration of glucose is 60g/L, and pH value is 5.5, and viscosity is 95cp.
4 Herba bromi japonici Semen avenae nudae blended grain beverage (I) of embodiment
Raw material (by weight, similarly hereinafter)：30 parts of fructose；2 parts of stabilizer；Embodiment 1
100 parts of the enzymolysis Herba bromi japonici oleo stock of middle acquisition；50 parts of the enzymolysis Semen avenae nudae oleo stock obtained in embodiment 2；
15 parts of oligofructose, balance of water, and above-mentioned raw materials total amount are 1000 parts.
Will be stabilizer and fructose dry blending uniform, dissolve in 60 DEG C of water, stir 10 minutes
Left and right.Again by stabiliser solution, enzymolysis Herba bromi japonici oleo stock and enzymolysis Semen avenae nudae oleo stock together with other raw materials
Mix homogeneously, stir about 10 minutes, constant volume.Homogenizing (one-level 5MPA, two grades of 15MPA),
Ultra high temperature short time sterilization (135 DEG C, 4 seconds), fill, packaging.
5 Herba bromi japonici Semen avenae nudae blended grain beverage (II) of embodiment
Raw material：30 parts of fructose；2 parts of stabilizer；The enzymolysis Herba bromi japonici obtained in embodiment 1 is former
80 parts of slurry；30 parts of the enzymolysis Semen avenae nudae oleo stock obtained in embodiment 2；15 parts of oligofructose, surplus
For water, and above-mentioned raw materials total amount is 1000 parts.
Will be stabilizer and fructose dry blending uniform, dissolve in 60 DEG C of water, stir 10 minutes
Left and right.Again by stabiliser solution, enzymolysis Herba bromi japonici oleo stock and enzymolysis Semen avenae nudae oleo stock together with other raw materials
Mix homogeneously, stir about 10 minutes, constant volume.Homogenizing (one-level 5MPA, two grades of 15MPA),
Ultra high temperature short time sterilization (135 DEG C, 4 seconds), fill, packaging.
Effect example
1 mouthfeel acceptance of effect example is tested
For resulting blended grain beverage products, the mouthfeel for implementing to be carried out by 79 people testers connects
Evaluated by degree.Test M-F is 23:56, the age be concentrated mainly on 20 years old with up to 40 years old with
Under (wherein, the tester in account for total tester 82%, 30-39 the year of the tester of 20-29 year accounts for
To the 18% of total tester.), drink the frequency and be concentrated mainly on and ate per 1 week 2 times and January and eat
2 times (tester for wherein, eating weekly more than 4 times accounts for the 4% of total tester, eats weekly
The tester of 2 times accounts for the 31% of total tester, and the tester for eating weekly 1 time accounts for total test
The 17% of person, the tester for monthly eating 2 times account for the 34% of total tester, monthly eat 1 time
And following tester account for total tester 14%), the standard of test screen is to eat in half a year
Cereals product.Evaluation result is as follows：
1 mouthfeel degree test evaluation result of table
| Numbering | Receive very much, it is in good taste | Can receive | It is difficult to receive |
| Embodiment 4 | 55 | 12 | 12 |
| Embodiment 5 | 45 | 16 | 18 |
The 2 overall preference degree test of effect example
The overall preference degree test of this cereal beverage product, convenes 79 ordinary consumers altogether.Survey
Examination M-F is 23:56, the age is concentrated mainly on 20 years old with up to less than 40 years old (wherein, 20-29
The tester in year accounts for the tester of the 82% of total tester, 30-39 year and accounts for total tester's
18%.), drink the frequency be concentrated mainly on ate per 1 week 2 times and January it is edible 2 times (wherein,
The tester for eating weekly more than 4 times accounts for the 4% of total tester, eats weekly the tester of 2 times
The 31% of total tester is accounted for, the tester for eating weekly 1 time accounts for the 17% of total tester, often
The moon eats the tester of 2 times and accounts for the 34% of total tester, monthly eats 1 time and following test
Person account for total tester 14%), the standard of test screen is to eat cereals product in half a year.
(1) overall preference degree
Overall fancy grade scoring criterion 1-7 point：1 point of expression is not liked very much, 2 points of expressions are not liked
Vigorously, 3 points of expressions do not like a little, 4 points represent general, 5 points of expression like a little, 6 points represent
Like, 7 points of expressions enjoy a lot.
2 overall preference degree test result of table
| Sample | Score averages |
| Cereal beverage 1a | 4.72 |
| Cereal beverage 2b | 3.58 |
| Embodiment 4a | 4.75 |
A, b：Same letter is represented in P<It is not significantly different between test article in 0.05 level
Test experiments result shows, in terms of overall preference degree, in 95% confidence interval
(P<0.05), blended grain beverage of the invention is not significantly different from commercially available certain cereal beverage 1,
And it is significantly higher than the commercially available cereal beverage of another money 2.
(2) Penalty analyses
Using the cereal beverage of embodiment 4 as sample, to sweet taste, fragrance, density, smoothness,
Penalty analyses are done in aftertaste, as shown in table 3.As a result show, the equal phenotype of each attribute preferably, surpasses
The people for crossing 50% thinks just right, can be seen that sugariness is by force primary shadow partially from total Penalty indexes
The factor of sound, can suitably reduce sugariness, and secondly fragrance and aftertaste somewhat can be adjusted.
Table 3：Penalty is analyzed
Claims (10)
1. a kind of method for preparing enzymolysis grain meal slurry, the method comprising the steps of：
(1) shallow roasting is carried out to cereal materialses；
(2) under dry matter concentration, the shallow roasting product to obtaining in step (1) is crushed
Sieve, low temperature is then carried out at 58 DEG C -65 DEG C swelling；
(3) by adding amylase and saccharifying enzyme, at 62 DEG C -68 DEG C to step (2) in obtain
The swelling product of low temperature digested；
(4) enzymolysis solution to obtaining in step (3) carries out enzyme denaturing and filters, so as to be digested
Grain meal slurry.
2. the method for claim 1, it is characterised in that in the step (1),
The shallow roasting carries out 10-30min at 80 DEG C -120 DEG C.
3. method as claimed in claim 1 or 2, it is characterised in that in the step (2)
In, the dry matter concentration is 10-30wt%, and/or the low temperature is swelling carries out 10-60min.
4. method as claimed in claim 1 or 2, it is characterised in that the step (3) is full
Be enough to one or more of lower condition：
The amylase be endo-amylase, exo-amylase enzyme, uncooked amylum enzyme, preferred uncooked amylum enzyme；
The enzyme activity of the saccharifying enzyme is higher than 280GAU/g；
The diastatic enzyme activity is higher than 26000RAU/g；
The saccharifying enzyme and the diastatic enzyme dosage are respectively the cereal materialses dry weight
0.3-1.5‰；And/or
The enzymolysis carries out 1-6h.
5. method as claimed in claim 4, it is characterised in that the enzyme in the step (3)
Solution carries out 1-2h, and after enzyme denaturing, the concentration of glucose of stock solution is 1-12g/L；Or
Enzymolysis in the step (3) carries out 2-6h, and after enzyme denaturing, the concentration of glucose of stock solution is
12-60g/L。
6. method as claimed in claim 1 or 2, it is characterised in that in the step (3)
Enzymolysis carry out in the case where pH value is not adjusted, or carry out in the case where pH value to be adjusted to 3-4.
7. method as claimed in claim 1 or 2, it is characterised in that in the step (4)
Enzyme denaturing 0.5-2h is carried out at 95 DEG C.
8. a kind of to digest grain meal slurry, the enzymolysis grain meal slurry is by any one of claim 1-7
Described method is prepared.
9. it is as claimed in claim 8 to digest grain meal slurry, it is characterised in that the enzymolysis corn
The solid content of oleo stock is 10-40%, and solubility solid content is 7-35%, and glucose content is 1-60g/L,
PH value is 5-6, and viscosity is below 100cp.
10. described in claim 8 or 9 enzymolysis use of the grain meal slurry in terms of cereal beverage is prepared
On the way.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067016A (en) * | 2020-01-13 | 2020-04-28 | 福建师范大学福清分校 | Meal replacement powder and preparation method thereof |
| CN113133516A (en) * | 2021-01-20 | 2021-07-20 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN113331259A (en) * | 2021-05-14 | 2021-09-03 | 杭州娃哈哈集团有限公司 | Method for preparing Chinese chestnut pulp by high-pressure homogeneous jet mill |
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| CN103284272A (en) * | 2013-06-28 | 2013-09-11 | 黑龙江省科学院大庆分院 | Preparation method of millet beverage |
| CN104783282A (en) * | 2015-03-27 | 2015-07-22 | 天津市食品研究所有限公司 | Preparation method for oryza sativa juice |
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| CN103284272A (en) * | 2013-06-28 | 2013-09-11 | 黑龙江省科学院大庆分院 | Preparation method of millet beverage |
| CN104783282A (en) * | 2015-03-27 | 2015-07-22 | 天津市食品研究所有限公司 | Preparation method for oryza sativa juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067016A (en) * | 2020-01-13 | 2020-04-28 | 福建师范大学福清分校 | Meal replacement powder and preparation method thereof |
| CN113133516A (en) * | 2021-01-20 | 2021-07-20 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN113133516B (en) * | 2021-01-20 | 2022-05-17 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN113331259A (en) * | 2021-05-14 | 2021-09-03 | 杭州娃哈哈集团有限公司 | Method for preparing Chinese chestnut pulp by high-pressure homogeneous jet mill |
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