CN106578784B - Preparation method of enzymolysis grain raw juice and enzymolysis grain raw juice - Google Patents
Preparation method of enzymolysis grain raw juice and enzymolysis grain raw juice Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 title description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 80
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- 239000004382 Amylase Substances 0.000 claims abstract description 33
- 102000013142 Amylases Human genes 0.000 claims abstract description 28
- 108010065511 Amylases Proteins 0.000 claims abstract description 28
- 235000019418 amylase Nutrition 0.000 claims abstract description 28
- 230000008961 swelling Effects 0.000 claims abstract description 17
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 3
- 102100022624 Glucoamylase Human genes 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 19
- 235000013361 beverage Nutrition 0.000 claims description 19
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 17
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 230000002255 enzymatic effect Effects 0.000 claims description 16
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- 239000008103 glucose Substances 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 230000009849 deactivation Effects 0.000 claims description 13
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- 235000011453 Vigna umbellata Nutrition 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 5
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 210000000805 cytoplasm Anatomy 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 6
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 30
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- 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
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- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 3
- 229940107187 fructooligosaccharide Drugs 0.000 description 3
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- 239000000243 solution Substances 0.000 description 3
- 241000209763 Avena sativa Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010064382 Phaseolus vulgaris alpha-amylase inhibitor Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229940025131 amylases Drugs 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
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
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- 230000001747 exhibiting effect Effects 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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- 235000003642 hunger Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
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- 102220275989 rs1556435940 Human genes 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
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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
Landscapes
- 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 protoplasm, which comprises the following steps: shallow baking the grain raw material; at high dry matter concentration, the shallow-baked cereal raw material is crushed and sieved and then undergoes low-temperature swelling at 58-65 ℃; adding amylase and glucoamylase, and carrying out enzymolysis on the raw material obtained after low-temperature swelling at 62-68 ℃; and (4) inactivating enzyme of the obtained enzymolysis liquid and filtering to obtain the enzymolysis grain primary pulp. The invention also provides the enzymolysis grain primary pulp obtained by the preparation method of the enzymolysis grain primary pulp.
Description
Technical Field
The invention relates to a preparation method of enzymolysis grain protoplasm, and also relates to enzymolysis grain protoplasm produced by using the preparation method, belonging to the technical field of food.
Background
The grain beverage is prepared by taking grains as main raw materials and has the functions of solving hunger and thirst of consumers. The cereal beverage can be used as a meal replacement beverage, can be conveniently and quickly eaten, has important significance for students, office workers and other crowds who like to eat cereals, and has huge market potential. In the preparation of cereal beverages from cereals, cereal raw materials are processed and the solid raw materials are liquefied to obtain cereal raw pulp suitable for beverage processing.
In the existing preparation process of grain primary pulp, because conventional grains such as oat, rice, millet, highland barley, red bean, black bean and the like contain starch particles with compact structures, when the grain primary pulp is produced by adopting an enzymolysis technology, starch is generally required to be heated and gelatinized, so that the compact structures of the starch particles are damaged, and the enzymolysis liquefaction is facilitated. However, starch causes a sharp increase in viscosity of the grain slurry during gelatinization, so that when the dry matter content during enzymolysis exceeds 25%, the viscosity of a conventional colloid mill and the enzymolysis process are too high to be performed due to gelatinization of starch, so that the dry matter concentration during enzymolysis is significantly limited, resulting in a reduction in production efficiency and an increase in production cost.
In order to overcome the influence of viscosity on products, different strategies are adopted in the prior art to treat grains, such as gelatinizing, liquefying and saccharifying grain raw materials according to a conventional corn starch processing technology; or processing the grains by adopting the existing jet liquefaction process under the condition of adding an enzyme preparation to obtain zymolytic grain raw pulp; or the colloid mill is adopted to reduce the viscosity of the primary pulp so as to be suitable for processing the grain beverage.
However, due to the different characteristics of the raw materials, the technology of processing the cereal raw materials by a simple and easy process to obtain the zymolytic cereal raw juice which is suitable for processing cereal beverages, has good flavor and stable quality still has certain difficulty. In addition, the prior art methods do not solve the contradiction between too high a viscosity and a low dry matter concentration. Therefore, there is still a practical need for an efficient preparation method of grain puree with simple processing method, low cost and excellent quality of the obtained grain puree.
Disclosure of Invention
The invention carries out intensive research aiming at the problems and provides the method for preparing the zymolytic grain primary pulp with simple processing mode and low preparation cost, which obtains satisfactory zymolytic efficiency on the basis of not gelatinizing starch and can use higher dry matter concentration of grain raw materials in the production process, thereby efficiently obtaining the zymolytic grain primary pulp which is suitable for processing grain beverages, has excellent flavor and stable quality.
In order to achieve the aim, the preparation method of the zymolytic grain puree comprises the following steps:
(1) shallow baking the grain raw material;
(2) under high dry matter concentration, crushing and sieving the shallow roasting product obtained in the step (1), and then swelling at a low temperature of 58-65 ℃;
(3) performing enzymolysis on the low-temperature swelling product obtained in the step (2) at 62-68 ℃ by adding amylase and glucoamylase;
(4) and (4) carrying out enzyme deactivation on the enzymatic hydrolysate obtained in the step (3) and filtering to obtain the enzymatic grain puree.
In a preferred embodiment of the present invention, in the step (1), the shallow baking is performed at a temperature of 80 ℃ to 120 ℃ for 10 to 30 min.
In a preferred embodiment of the present invention said high dry matter concentration in said step (2) is 10-30 wt% and/or said low temperature swelling is performed for 10-60 min.
In a preferred embodiment of the present invention, said step (3) satisfies one or more of the following conditions: the amylase is endo-amylase, exo-amylase or raw amylase, preferably raw amylase; the enzymatic activity of the saccharifying enzyme is higher than 280 GAU/g; the enzyme activity of the amylase is higher than 26000 RAU/g; the enzyme adding amount of the saccharifying enzyme and the amylase is 0.3-1.5 per mill of the dry weight of the grains respectively; and/or the enzymolysis is carried out for 1-6 h.
In a preferred embodiment of the present invention, the enzymolysis in step (3) is performed for 1-2h, and the glucose concentration of the stock solution after enzyme deactivation is 1-12 g/L.
In a preferred embodiment of the present invention, the enzymolysis in step (3) is performed for 2-6h, and the glucose concentration of the stock solution after enzyme deactivation is 12-60 g/L.
In a preferred embodiment of the present invention, the enzymatic hydrolysis in step (3) is performed without adjusting the pH.
In a preferred embodiment of the present invention, the enzymatic hydrolysis in the step (3) is performed under the condition that the pH value is adjusted to 3-4.
In a preferred embodiment of the present invention, the enzyme inactivation in the step (4) is performed at 95 ℃ for 0.5 to 2 hours.
In another aspect, the invention also provides the enzymolysis grain primary pulp produced by the preparation method of the enzymolysis grain primary pulp and the application of the enzymolysis grain primary pulp in the aspect of preparing grain beverage.
In a preferred embodiment, the zymolytic grain raw pulp has the solid content of 10-40%, the soluble solid content of 7-35%, the glucose content of 1-60g/L, the pH value of 5-6 and the viscosity of less than 100 cp.
According to the preparation method of the enzymatic hydrolysis grain protoplasm, the grain raw material is pretreated by adopting a strategy of low-temperature swelling at high dry matter concentration after shallow baking and crushing, starch plasmids in the grain raw material are crushed through shallow baking and crushing, and a compact structure of starch is damaged; and during the low-temperature swelling period, the raw materials absorb water to a certain degree, but gelatinization does not occur, so that the efficiency of enzymolysis can be increased, and the viscosity is ensured not to be increased. Thus, the method of the invention allows enzymatic hydrolysis at higher dry matter concentrations to obtain a cereal raw liquor. Therefore, compared with the prior art, the preparation method of the enzymatic hydrolysis grain protoplasm has the advantages of simple steps, low processing cost, low enzymatic hydrolysis temperature, high enzymatic hydrolysis efficiency, excellent flavor and stable quality of the obtained enzymatic hydrolysis grain protoplasm, and is suitable for processing grain beverages.
Detailed Description
The inventor finds that primary pulp with good flavor and stable quality can be obtained after the grain raw material after being baked (shallow baked) is crushed (passing through 60 meshes) under high dry matter concentration, swelled at low temperature, enzymolyzed at medium temperature, inactivated enzyme and filtered.
Cereal materials of the present invention include, but are not limited to: oat, rice, millet, highland barley, red bean and black bean.
In the invention, the pretreatment of the grains mainly comprises shallow baking, crushing and sieving and low-temperature swelling.
The term "shallow baking" as used herein generally refers to baking treatment at 80-120 ℃ for 10-30 min. The slightly baked grains further release and enhance the flavor substances.
In one embodiment, the lightly baked product obtained after the light baking is pulverized and sieved through a 60-mesh sieve. The grain raw material with the granularity meeting the requirement can be obtained by crushing and sieving.
In one embodiment, the pulverized product obtained after pulverizing and sieving is subjected to low-temperature swelling. The low-temperature swelling in the present invention means that the crushed product is swollen with a small amount of water in a short time (usually 10 to 15min) below the gelatinization temperature of the cereal raw material. Preferably, the low temperature swelling is performed at 58 ℃ to 65 ℃. Low temperature swelling allows the material to absorb a certain degree of moisture below the gelatinization temperature and it is important that the starch granules in the material do not undergo gelatinization and can therefore be advantageously used for subsequent enzymatic hydrolysis at high dry matter concentrations.
In the invention, saccharifying enzyme and amylase have the functions of leading the enzymolyzed material to reduce the viscosity of the swollen and gelatinized starch and release part of natural sugar under certain dry solid concentration and enzymolysis conditions. Firstly, the grains swelled at low temperature are fully contacted with enzyme, and then starch is changed into oligosaccharide and glucose under the condition of keeping the material characteristic of low viscosity, so that the preparation of the enzymatic hydrolysate is realized. Any saccharifying enzymes and amylases known in the art, such as commercially produced endo-amylase, exo-amylase, raw amylase, etc., can be used as long as this effect can be achieved, and in the present invention, raw amylase is preferably used, and the term "raw amylase" refers to an enzyme exhibiting strong hydrolytic activity on raw starch granules which are not gelatinized by cooking. In a preferred embodiment of the invention, the saccharifying enzyme is used with an enzymatic activity of more than 280GAU/g and the amylase with an enzymatic activity of more than 26000 RAU/g. In the present invention, the enzymatic hydrolysis is carried out at a medium temperature, and in the scope of the present invention, "medium-temperature enzymatic hydrolysis" means enzymatic hydrolysis carried out at a temperature of 62 ℃ to 68 ℃.
In the invention, the determination of the enzymolysis time can be carried out according to the glucose concentration of the final product, for example, when the enzymolysis is carried out for 1-2 hours, the glucose concentration of the stock solution after the enzyme deactivation is 1-12g/L, and when the enzymolysis is carried out for 2-6 hours, the glucose concentration can reach 12-60g/L, thereby changing the enzymolysis process according to the requirement of the product on the raw stock. In one embodiment of the invention, the pH of the enzymatic hydrolysis is not adjusted, and in one embodiment of the invention, citric acid is used to reduce the pH to 3-4.
After the enzymatic hydrolysis, the enzyme is deactivated by heating. In an embodiment of the invention, the enzyme deactivation is carried out at 95 ℃ for 0.5-2 h. And after enzyme deactivation, homogenizing the enzymolysis liquid, sieving the enzymolysis liquid by a 100-mesh sieve or performing centrifugal separation, and removing coarse fibers to obtain the enzymolysis grain primary pulp.
Examples
The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.
In the following examples, the various raw materials used are listed below:
oat: jiangxi embroidery fragrant rice
Highland barley: jiangxi embroidery fragrant rice
Red bean: jiangxi embroidery fragrant rice
Saccharifying enzyme: dupont danischen diazyme P25 saccharifying enzyme
Amylase: mid-temperature amylase from Amylex, Densitx, Dupont
Crystalline fructose: shanyi king
A stabilizer: dupont danisc 9555-c
Fructo-oligosaccharide: quantum Kogaku, Ouliduo G50S
Example 1 preparation of oat enzymatic corn puree
In the embodiment, the enzymatic oat puree is prepared according to the following method:
(1) shallow baking the oat raw material at 80 ℃ for 10 min;
(2) crushing the oat raw material obtained by shallow roasting in the step (1) at a dry matter concentration of 10 wt%, sieving with a 60-mesh sieve, and swelling at a low temperature of 58 ℃ for 10 min;
(3) adding the crushed oat raw material obtained in the step (2) into 50 ℃ water with saccharifying enzyme and amylase added in advance under the condition of stirring, wherein the adding amount of the saccharifying enzyme and the amylase is 0.3 wt% of the crushed oat raw material, and the weight ratio of the crushed oat raw material to the water is 1: 5; heating the mixed solution to 62 ℃, and preserving the heat for 1h for enzymolysis;
(4) and (4) heating the enzymolysis liquid obtained in the step (3) to 95 ℃, keeping the temperature for 0.5h for enzyme deactivation, homogenizing, sieving by a 100-mesh sieve or performing centrifugal separation, and removing crude fibers to obtain the enzymolysis oat raw stock.
Through detection, the obtained enzymatic oat raw pulp has the solid content of 10%, the soluble solid content of 7%, the glucose concentration of 1g/L, the pH value of 5 and the viscosity of 75 cp.
Example 2 preparation of highland barley enzymatic grain puree
In the embodiment, the enzymatic highland barley pulp is prepared according to the following method:
(1) shallow baking the highland barley raw material at 80 ℃ for 10 min;
(2) at the dry matter concentration of 20 wt%, the highland barley raw material obtained by shallow baking in the step (1) is crushed, sieved by a 60-mesh sieve, and then swelled at the low temperature of 60 ℃ for 30 min;
(3) under the condition of stirring, adding the highland barley crushed raw material obtained in the step (2) into 50 ℃ water in which saccharifying enzyme and amylase are added in advance, wherein the adding amount of the saccharifying enzyme and the amylase is 0.8 wt% of the highland barley crushed raw material respectively, and the weight ratio of the highland barley crushed raw material to the water is 1: 5; heating the mixed solution to 65 ℃, and preserving the heat for 1.5h for enzymolysis;
(4) and (4) heating the enzymolysis liquid obtained in the step (3) to 95 ℃, keeping the temperature for 1h for enzyme deactivation, homogenizing, sieving by a 100-mesh sieve or performing centrifugal separation, and removing crude fibers to obtain the enzymolysis highland barley pulp.
Through detection, the solid content of the obtained enzymolysis highland barley pulp is 27%, the soluble solid content is 15%, the glucose concentration is 12g/L, the pH value is 6, and the viscosity is 80 cp.
Example 3 preparation of enzymatic Red Bean puree
In the embodiment, the enzymatic red bean puree is prepared according to the following method:
(1) shallow baking the red bean raw material at 80 ℃ for 10 min;
(2) crushing the red bean raw material obtained by shallow roasting in the step (1) at the dry matter concentration of 30 wt%, sieving by a 60-mesh sieve, and then swelling for 30min at the low temperature of 62 ℃;
(3) adding the red bean crushed raw material obtained in the step (2) into 50 ℃ water in which saccharifying enzyme and amylase are added in advance under the condition of stirring, wherein the adding amount of the saccharifying enzyme and the amylase is 1.5 wt% of the red bean crushed raw material, and the weight ratio of the red bean crushed raw material to the water is 1: 5; adding 50% citric acid water solution to adjust pH to 3.5, heating the mixed solution to 68 deg.C, and maintaining the temperature for 4 hr for enzymolysis;
(4) and (4) heating the enzymolysis liquid obtained in the step (3) to 95 ℃, keeping for 2 hours for enzyme deactivation, homogenizing, sieving by a 100-mesh sieve or performing centrifugal separation, and removing crude fibers to obtain the enzymolysis red bean primary pulp.
Through detection, the solid content of the obtained enzymatic red bean raw pulp is 35%, the soluble solid content is 28%, the glucose concentration is 60g/L, the pH value is 5.5, and the viscosity is 95 cp.
Example 4 oat barley cereal drink mix (I)
Raw materials (by weight, the same as below): 30 parts of crystalline fructose; 2 parts of a stabilizer; 100 parts of enzymolysis oat raw juice obtained in the embodiment 1; 50 parts of enzymolysis highland barley raw pulp obtained in the embodiment 2; 15 parts of fructo-oligosaccharide, and the balance of water, wherein the total amount of the raw materials is 1000 parts.
The stabilizer and the crystalline fructose are mixed evenly, dissolved in water with the temperature of 60 ℃ and stirred for about 10 minutes. Then uniformly mixing the stabilizer solution, the enzymolysis oat primary pulp, the enzymolysis highland barley primary pulp and other raw materials, stirring for about 10 minutes, and fixing the volume. Homogenizing (first 5MPA and second 15MPA), sterilizing at ultrahigh temperature (135 deg.C for 4 s), packaging, and packaging.
Example 5 oat highland barley Mixed cereal beverage (II)
Raw materials: 30 parts of crystalline fructose; 2 parts of a stabilizer; 80 parts of enzymolysis oat raw pulp obtained in the embodiment 1; 30 parts of enzymolysis highland barley raw pulp obtained in the embodiment 2; 15 parts of fructo-oligosaccharide, and the balance of water, wherein the total amount of the raw materials is 1000 parts.
The stabilizer and the crystalline fructose are mixed evenly, dissolved in water with the temperature of 60 ℃ and stirred for about 10 minutes. Then uniformly mixing the stabilizer solution, the enzymolysis oat primary pulp, the enzymolysis highland barley primary pulp and other raw materials, stirring for about 10 minutes, and fixing the volume. Homogenizing (first 5MPA and second 15MPA), sterilizing at ultrahigh temperature (135 deg.C for 4 s), packaging, and packaging.
Examples of effects
Effect example 1 taste acceptability test
With respect to the resulting mixed cereal beverage product, the taste acceptability evaluation by 79 testers was performed. The test proportion of male and female was 23:56, the age was mainly concentrated from 20 years old up to 40 years old (wherein 20-29 years old of testers accounted for 82% of the total testers, 30-39 years old of testers accounted for 18% of the total testers), the drinking frequency was mainly concentrated on eating 2 times per 1 week and 2 times per 1 month (wherein 4 times of testers were eaten per week up to 4% of the total testers, 2 times of testers were eaten per week up to 31% of the total testers, 1 time of testers were eaten per week up to 17% of the total testers, 2 times of testers were eaten per month up to 34% of the total testers, 1 time of testers and less than 14% of the total testers were eaten per month), and the standard of the test screening was that the cereal products were eaten within half a year. The evaluation results were as follows:
TABLE 1 mouthfeel test evaluation results
| Numbering | Has good acceptance and taste | Can accept | Is difficult to accept |
| Example 4 | 55 | 12 | 12 |
| Example 5 | 45 | 16 | 18 |
Effect example 2 Overall preference test
The whole preference test of the cereal beverage product calls 79 common consumers together. The test proportion of male and female was 23:56, the age was mainly concentrated from 20 years old up to 40 years old (wherein 20-29 years old of testers accounted for 82% of the total testers, 30-39 years old of testers accounted for 18% of the total testers), the drinking frequency was mainly concentrated on eating 2 times per 1 week and 2 times per 1 month (wherein 4 times of testers were eaten per week up to 4% of the total testers, 2 times of testers were eaten per week up to 31% of the total testers, 1 time of testers were eaten per week up to 17% of the total testers, 2 times of testers were eaten per month up to 34% of the total testers, 1 time of testers and less than 14% of the total testers were eaten per month), and the standard of the test screening was that the cereal products were eaten within half a year. (1) Overall preference
The overall preference degree is scored according to the standard of 1-7 points: score 1 indicates very dislike, score 2 indicates dislike, score 3 indicates somewhat dislike, score 4 indicates general, score 5 indicates somewhat like, score 6 indicates like, and score 7 indicates very like.
TABLE 2 Overall preference test results
| Sample (I) | Score average |
| Cereal beverage 1a | 4.72 |
| Cereal beverage 2b | 3.58 |
| Example 4a | 4.75 |
a, b: the same letter indicates no significant difference between the test articles at a level of P <0.05
The test results show that the mixed cereal beverage of the invention does not differ significantly from one cereal beverage type 1 on the market, but significantly above another cereal beverage type 2 on the market, within the 95% confidence interval (P <0.05) in terms of overall preference.
(2) Penalty analysis
The cereal drink of example 4 was used as a sample for Penalty analysis of sweetness, aroma, body, smoothness, aftertaste as shown in table 3. The results show that the attributes are good in phenotype, and more than 50% of people think that the attributes are just good, and the strong sweetness is the primary influence factor which can be seen from the total Penalty index, so that the sweetness can be properly reduced, and the fragrance and aftertaste can be slightly adjusted.
Table 3: penalty analysis
Claims (7)
1. A method of preparing an enzymatically hydrolyzed cereal puree, the method comprising the steps of:
(1) shallow baking the grain raw material;
(2) under high dry matter concentration, crushing and sieving the shallow roasting product obtained in the step (1), and then swelling at a low temperature of 58-65 ℃;
(3) performing enzymolysis on the low-temperature swelling product obtained in the step (2) at 62-68 ℃ by adding amylase and glucoamylase;
(4) carrying out enzyme deactivation and filtration on the enzymatic hydrolysate obtained in the step (3) so as to obtain enzymatic hydrolysis grain raw pulp; wherein the content of the first and second substances,
the cereal raw material is oat, highland barley, red bean or black bean;
in the step (1), the shallow roasting is carried out at 80-120 ℃ for 10-30 min; and is
In step (2), the high dry matter concentration is 20-30 wt%, and the low temperature swelling is performed for 10-15 min;
in the step (3), the amylase is endo-amylase, exo-amylase or raw amylase; the enzymatic activity of the saccharifying enzyme is higher than 280 GAU/g; the enzyme activity of the amylase is higher than 26000 RAU/g; the enzyme adding amount of the saccharifying enzyme and the amylase is 0.3-1.5 per mill of the dry weight of the cereal raw material respectively; and, the enzymolysis is carried out for 1-6 h;
the solid content of the zymolytic grain raw pulp is 10-40%, the soluble solid content is 7-35%, the glucose content is 1-60g/L, the pH value is 5-6, and the viscosity is below 100 cp.
2. The method of claim 1, wherein in step (3), the amylase is a raw amylase.
3. The method of claim 2, wherein the enzymolysis in step (3) is carried out for 1-2h, and the glucose concentration of the stock solution after enzyme deactivation is 1-12 g/L; or
And (4) carrying out enzymolysis in the step (3) for 2-6h, wherein the glucose concentration of the stock solution after enzyme deactivation is 12-60 g/L.
4. The method of claim 1 or 2, wherein the enzymatic hydrolysis in step (3) is carried out without adjusting the pH, or is carried out with adjusting the pH to 3-4.
5. The method of claim 1 or 2, wherein the enzyme deactivation in step (4) is performed at 95 ℃ for 0.5-2 h.
6. An enzymatic hydrolysis grain raw pulp, which is prepared by the method of any one of claims 1 to 5, and has the solid content of 10 to 40 percent, the soluble solid content of 7 to 35 percent, the glucose content of 1 to 60g/L, the pH value of 5 to 6 and the viscosity of less than 100 cp.
7. Use of the enzymatically hydrolyzed cereal puree of claim 6 for preparing a cereal beverage.
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