CN110063502A - A kind of compound sesame protein peptide product of milk stage oat whole wheat and preparation method thereof - Google Patents
A kind of compound sesame protein peptide product of milk stage oat whole wheat and preparation method thereof Download PDFInfo
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- CN110063502A CN110063502A CN201910466315.8A CN201910466315A CN110063502A CN 110063502 A CN110063502 A CN 110063502A CN 201910466315 A CN201910466315 A CN 201910466315A CN 110063502 A CN110063502 A CN 110063502A
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- oat
- whole wheat
- slurries
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 51
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 150000001875 compounds Chemical class 0.000 title claims abstract description 18
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 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 2
- 208000013016 Hypoglycemia Diseases 0.000 description 2
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- 244000052616 bacterial pathogen Species 0.000 description 2
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- 150000007965 phenolic acids Chemical class 0.000 description 2
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- 229930003268 Vitamin C Natural products 0.000 description 1
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- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
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- 230000004071 biological effect Effects 0.000 description 1
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- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
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- 235000014571 nuts Nutrition 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 230000007180 physiological regulation Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000008159 sesame oil Substances 0.000 description 1
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- 238000010008 shearing Methods 0.000 description 1
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- 235000019710 soybean protein Nutrition 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000002699 waste 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Organic Chemistry (AREA)
- Molecular Biology (AREA)
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- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Medicines Containing Plant Substances (AREA)
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Abstract
The present invention relates to compound sesame protein peptide products of a kind of milk stage oat whole wheat and preparation method thereof.Sesame protein peptide is prepared with fig slurries enzymatic hydrolysis；The mashing of milk stage oat whole wheat, liquid homogeneous ultra fine are obtained into oat wholegrain slurries, 30-35 parts of the milk stage oat whole wheat slurries of fine are taken according to following weight, 15-20 parts of sesame protein peptide liquid, after being stirred and evenly mixed with 4-6 parts of oligofructose powder, it is placed in drying in 120-150 DEG C of roller drier, powder-product is obtained or compression moulding is finished product.The present invention is processed after milk stage oat whole wheat granular is passed through particular procedure technique with sesame protein, obtains a kind of new product of compound sesame protein peptide of milk stage oat whole wheat.The product had not only remained the distinctive fresh Flavor of oat whole wheat, but with the compound deficiency for mutually compensating for certain nutrients in raw material of sesame protein peptide, there is good nutrition and taste, functional health value is also corresponding to be promoted.
Description
Technical field
The present invention relates to compound sesame protein peptide products of a kind of milk stage oat whole wheat and preparation method thereof, belong to food and open
Send out technical field.
Background technique
Oat (Avena sativa L.) also known as naked oats, maize, small bell wheat.Oat is reasonable with promoting health
Nutrient structure, inseparable with the dietary fiber and phenolic acid that it is rich in, the water-soluble dietary fiber in oat is main
It is a kind of using β-D- glucopyranose as the non-starch polysaccharide of basic structural unit for beta glucan, having reduces gallbladder in blood
Sterol levels adjust blood sugar concentration, enhancing immunity of organisms and adjust the important physiological functions such as intestinal flora.U.S. FDA is recognized
Fixed, oat can reduce cardiovascular disease incidence rate and reduce blood glucose, be included in diabetes patient's recipe as low GI raw-food material.Cream
Ripe is a stage of crop maturity process, and white creamy is presented in oat grain content in milk stage, containing than
Full ripe wheat more horn of plenty comprehensively and is conducive to the nutrient that absorption of human body utilizes, as soluble protein, soluble sugar,
Vitamin, water-soluble dietary fiber etc., edible nutritional value with higher.
Currently, the oat products of commercially available circulation are mostly using mature oat granule product as raw material, or make wheat kernel extruding or baking
Pulvis is made etc. in oatmeal, such as puffed oat benevolence, roasting oatmeal, oat meal replacement powder.Chinese patent CN109527394A is disclosed
A kind of formula and preparation method thereof of crispy texture oat product, raw material proportioning have oat, crisp powder, condensed milk, milk powder, bee
Other nut dried fruits such as honey, butter, sunflower oil, are conventionally made.Chinese patent CN108041171A discloses one
The formula and preparation method thereof of kind milk stage oat germule milk, it is characterized in that: the formula includes milk stage oat, the soft phosphorus of soybean
Rouge, soybean protein, oat bran, starch sugar, functional sugar and deionized water, are made in a conventional manner, and wherein major ingredient is not
The oat whole wheat of milk stage.The patented product announced at present is only in the single raw material of oat when oat conduct being selected to process raw material
Product is made in middle other auxiliary materials of addition, and trophic structure is more single, or selects purification oat.And oat whole wheat includes complete embryo
Cream, aleurone, exodermis, plumule, most nutrient are all retained, and in addition the oat whole wheat of milk stage also has distinctive fresh
Flavor.
Sesame is that nutritive value is higher and have the raw material of unique perfume, and sesame seed products in the market are mostly with pure sesame or sesame
Numb powder is major ingredient, such as ripe sesame, sesame cream, sesame seed candy etc., and a small number of products are to mix sesame with other raw materials, such as walnut sesame
Numb powder, peanut sesame cake etc., such sesame seed products processing method and material matching are more single, and added value of product is lower.
Biologically active peptide is peptides beneficial to the vital movement of living organism or with physiological action, is one
Class relative molecular mass is less than 6000Da, has a variety of body metabolisms and physiological regulation function.Sesame protein peptide is as small molecule
One kind of biologically active peptide all has the characteristics that good absorbing, digestion is fast, biological value is high as other biological activities peptide.This
Outside, sesame protein peptide also has Scavenging activity, the growth for inhibiting pathogenic bacteria and the good blood pressure lowering of free radical, dissolution blood
The effects of bolt.The main converted products of sesame is sesame oil, the albumen in by-product sesame residues or sesame seed meal after processing liquefaction
Matter content relative increase, but sesame seed meal is used as fertilizer or animal feed to utilize mostly at present, causes the utilization rate of albumen low, causes
Waste.If milk stage oat whole wheat and sesame protein peptide are combined and prepare joint product, raw material availability, drop can be improved
Low cost, and there is nutrition and taste, there will be preferable prospect.
Summary of the invention
A kind of compound sesame protein peptide product of milk stage oat whole wheat is provided the purpose of the present invention is overcoming above-mentioned insufficient
And preparation method thereof, not only increase the organoleptic quality of product, while function value is also accordingly promoted, improves raw material availability.
The technical scheme adopted by the invention is as follows:
A kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat, comprises the following steps that
(1) sesame protein peptide liquid is prepared with fig slurries enzymatic hydrolysis:
Medium rare, undamaged fig fruit is chosen, dicing treatment after sterile water wash, in mass ratio 1:0.8- are utilized
1 ratio is mixed with water, is placed in beater and is beaten, and filter residue is filtered to remove, and filter pulp liquid is spare；
It after sesame seed meal pulverization process, is mixed according to the mass ratio of 1:15-20 with water, a timing is kept the temperature in preference temperature
Between, make wherein sesame protein thermal denaturation, is cooled to room temperature and (after protein heat denatured, enzymolysis efficiency can be improved, increase protein peptides
Yield).
Fig slurries are added in sesame seed meal slurries after cooling, adjust pH, constant temperature held for some time, and centrifugation slagging-off obtains
Obtain sesame protein polypeptide slurries；
(2) liquid homogeneous fine prepares milk stage oat whole wheat slurries:
After milk stage oat decladding, the oat blueness wheat kernel of full grains, inorganization damage is sub-elected, according to volume ratio 1:
0.3-0.5, which mixes to be placed in beater with water, carries out mashing processing, after the thick slurries of whole wheat are made, carries out liquid homogeneous fine
Processing enables grout distribution uniformly and refines；
According to following weight, 30-35 parts of the milk stage oat whole wheat slurries of refinement, sesame protein peptide liquid 15- are taken
It 20 parts, after being stirred and evenly mixed with 4-6 parts of oligofructose powder, is placed in 120-150 DEG C of roller drier after drying, powder-product is made
Or compression moulding is finished product.
The compound sesame protein peptide product of milk stage oat whole wheat made from the above method.
In the above method, sesame seed meal described in step (1) is the byproduct after subcritical abstraction liquefaction, at the crushing
Reason is 100 mesh of grinding particle size.The heat preservation in preference temperature is that 5-10min is kept the temperature in 85-95 DEG C.After the cooling
Sesame seed meal slurries the fig slurries of its volume 1/3 are added；The constant temperature heat-retaining condition be pH=5.0-5.7,45-55 DEG C
Lower heat preservation 6-8h.
Liquid homogeneous ultra fine described in step (2) is to carry out under the pressure of 40-60Mpa.
The beneficial effects of the present invention are:
(1) contain higher ficin in the milk of medium rare fig fruit, it can be by macro-molecular protein
It is decomposed into micromolecule polypeptide, is decomposed from sesame processing byproduct sesame seed meal using fig slurries and obtains sesame protein peptide, no
Raw material availability is improved only, and reduces product cost, creates its economic use value to a certain extent；And fig
The antioxidants such as the vitamin C and anthocyanidin that are wherein rich in can assist to remove the intracorporal free radical of people, delay senescence and inhibit
Pigementation has effects that beautifying face and moistering lotion, without side-effects with its processing.
(2) liquid homogeneous ultra fine is utilized, generates strong shearing, shock and cavitation under high pressure, thus
So that the raw material of liquid state is obtained micronization, and keep the fundamental property of material constant, do not influence product quality and nutrition at
Point, it is more conducive to absorb with the collocation of sesame protein polypeptide.
(3) milk stage, oat fresh weight substance was higher, and contained higher protein, soluble sugar, dietary fiber and mine
Matter-element element and its natural milk fragrance, thus edible nutritional value with higher；Sesame protein peptide is as a kind of small-molecule peptide
Substance, while being preferably conducive to human consumption's absorption, the function value of its own is also that cannot be neglected.Sesame protein peptide
It is similar with other function peptide, the removing of free radical can be played, inhibit the growth of pathogenic bacteria and good blood pressure lowering, molten
The effects of solving thrombus；With this two kinds of raw materials, so that nutritional ingredient therein is obtained complementation, correspondinglyd increase the food of the single raw material of oat
With value.
(4) oligofructose powder is used in proportion.Oligofructose is the activation and proliferation factor of enteral Bifidobacterium, can reduce and
The generation for inhibiting enteral corrupt substance inhibits the growth of harmful bacteria, adjusts enteron aisle inner equilibrium, plays the role of prebiotics；And
And compared with sucrose, have the advantages that sweet taste it is salubrious, it is pure, without rear taste.In addition, oligofructose powder has, calorific value is low, delays to eat
It is impaired can to improve sugared dosis tolerata to a certain extent for the effect that blood glucose absorbs afterwards.
The present invention is effectively combined milk stage oat whole wheat with two kinds of raw materials of sesame protein peptide by particular procedure technique, phase
It is auxiliary to coordinate.The particularity of the functional components and its growth period such as beta glucan, phenolic acid using milk stage oat itself, Yi Jiqi
It is edible to be more favorable for the crowds such as diabetes for hypoglycemia patient；Along with this small-molecule substance of sesame protein peptide, one is mended
The deficiency of milk stage oat whole wheat protein is filled；Secondly being more favorable for absorption of human body compared to protein；Thirdly not influencing oat
Hypoglycemia patient.Therefore, the combination of two kinds of raw materials of milk stage oat whole wheat and sesame protein peptide not only increases the sense of product
Official's quality, while function value is also accordingly promoted.
Detailed description of the invention
Fig. 1 is the flow chart of the method for the present invention.
Specific embodiment
It further illustrates combined with specific embodiments below.
Embodiment 1
A kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat, steps are as follows:
(1) fig slurries are prepared
Medium rare, undamaged fig fruit is chosen, dicing treatment after sterile water wash, in mass ratio 1:0.8 are utilized
Ratio mixed with water, be placed in beater and be beaten, be filtered to remove filter residue, filter pulp liquid is spare；
(2) sesame seed meal pre-processes
The sesame seed meal obtained after subcritical abstraction liquefaction is crushed to 100 mesh.
(3) heat treatment before enzymatic hydrolysis
Treated in step (2) sesame seed meal is mixed according to the mass ratio of 1:15 with water, is placed in 85 DEG C and keeps the temperature 5min,
It is spare after being cooled to room temperature.
(4) enzymatic hydrolysis prepares sesame protein peptide slurries
The fig slurries of its volume 1/3 are added in sesame seed meal slurries in step (3) after heat treatment, are adjusted after mixing
PH to 5.0-5.7 is subsequently placed at 45-55 DEG C and keeps the temperature 6h, and centrifuging and taking supernatant is placed in sterile chamber, spare.
(5) milk stage oat pre-processes
After milk stage oat decladding, sieving and grading, the seed rejecting insect pest, damaging in a organized way cleans 2 with circulating water
It is secondary, it drains.
(6) preparation of milk stage oat whole wheat slurries
Pretreated milk stage oat is mixed to be placed in beater according to volume ratio 1:0.5 with water and is beaten, it is spare.
(7) liquid homogeneous ultra fine
The thick slurries prepared in step (6) are subjected to liquid homogeneous ultra fine under the pressure of 40Mpa, enable slurries point
Cloth is uniform and refines.
(8) roller drying
According to weight, 30 parts of the milk stage oat whole wheat slurries of refinement are taken, 20 parts of sesame protein peptide liquid is and oligomeric
After 4 parts of fructose powder stir and evenly mix, it is placed in drying in 120 DEG C of roller driers, the powder after drying is finished product.
Embodiment 2
A kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat, steps are as follows:
(1) fig slurries are prepared
Medium rare, undamaged fig fruit is chosen, using dicing treatment after sterile water wash, 1:1's in mass ratio
Ratio is mixed with water, is placed in beater and is beaten, and filter residue is filtered to remove, and filter pulp liquid is spare.
(2) sesame seed meal pre-processes
The sesame seed meal obtained after subcritical abstraction liquefaction is crushed to 100 mesh.
(3) heat treatment before enzymatic hydrolysis
Treated in step (2) sesame seed meal is mixed according to the mass ratio of 1:20 with water, is placed in 95 DEG C and keeps the temperature
10min, it is spare after being cooled to room temperature.
(4) enzymatic hydrolysis prepares sesame protein peptide slurries
The fig slurries of its volume 1/3 are added in sesame seed meal slurries in step (3) after heat treatment, are adjusted after mixing
PH to 5.0-5.7 is subsequently placed at 45-55 DEG C and keeps the temperature 8h, and centrifuging and taking supernatant is placed in sterile chamber, spare.
(5) milk stage oat pre-processes
After milk stage oat decladding, sieving and grading rejects insect pest, the seed that damages in a organized way, repeatedly clear with circulating water
It washes 2 times, drains.
(6) preparation of milk stage oat whole wheat slurries
Pretreated milk stage oat is mixed to be placed in beater according to volume ratio 1:0.3 with water and is beaten, it is spare.
(7) liquid homogeneous ultra fine
The thick slurries prepared in step (6) are subjected to liquid homogeneous ultra fine under the pressure of 60Mpa, enable slurries point
Cloth is uniform and refines.
(8) roller drying
According to weight, 35 parts of the milk stage oat whole wheat slurries of refinement are taken, 15 parts of sesame protein peptide liquid is and oligomeric
After 6 parts of fructose powder stir and evenly mix, it is placed in drying in 150 DEG C of roller driers, the powder after drying is finished product.
(9) compression moulding
By finished product compression moulding obtained in step (8), encapsulation.
Embodiment 3
A kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat, steps are as follows:
(1) fig slurries are prepared
Medium rare, undamaged fig fruit is chosen, dicing treatment after sterile water wash, in mass ratio 1:0.9 are utilized
Ratio mixed with water, be placed in beater and be beaten, be filtered to remove filter residue, filter pulp liquid is spare.
(2) sesame seed meal pre-processes
The sesame seed meal obtained after subcritical abstraction liquefaction is crushed to 100 mesh.
(3) heat treatment before enzymatic hydrolysis
Treated in step (2) sesame seed meal is mixed according to the mass ratio of 1:19 with water, is placed in 90 DEG C and keeps the temperature 8min,
It is spare after being cooled to room temperature.
(4) enzymatic hydrolysis prepares sesame protein peptide slurries
The fig slurries of its volume 1/3 are added in sesame seed meal slurries in step (3) after heat treatment, are adjusted after mixing
PH to 5.0-5.7 is subsequently placed at 45-55 DEG C and keeps the temperature 7h, and centrifuging and taking supernatant is placed in sterile chamber, spare.
(5) milk stage oat pre-processes
After milk stage oat decladding, sieving and grading, the seed rejecting insect pest, damaging in a organized way cleans 2 with circulating water
It is secondary, it drains.
(6) preparation of milk stage oat whole wheat slurries
Pretreated milk stage oat is mixed to be placed in beater according to volume ratio 1:0.4 with water and is beaten, it is spare.
(7) liquid homogeneous ultra fine
The thick slurries prepared in step (6) are subjected to liquid homogeneous ultra fine under the pressure of 50Mpa, enable slurries point
Cloth is uniform and refines.
(8) roller drying
According to weight, 32 parts of the milk stage oat whole wheat slurries of refinement are taken, 17 parts of sesame protein peptide liquid is and oligomeric
After 5 parts of fructose powder stir and evenly mix, it is placed in drying in 130 DEG C of roller driers, the powder after drying is finished product.
It is that of the invention is discussed in detail in conjunction with specific embodiments above, the scope of protection of the present invention is not limited to this.
Claims (6)
1. a kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat, characterized in that comprise the following steps that
(1) sesame protein peptide is prepared with fig slurries enzymatic hydrolysis:
Medium rare, undamaged fig fruit is chosen, using dicing treatment after sterile water wash, 1:0.8-1's in mass ratio
Ratio is mixed with water, is placed in beater and is beaten, and filter residue is filtered to remove, and filter pulp liquid is spare；
It after sesame seed meal pulverization process, is mixed according to the mass ratio of 1:15-20 with water, the held for some time in preference temperature,
Make sesame protein thermal denaturation therein, is cooled to room temperature；
Fig slurries are added in sesame seed meal slurries after cooling, adjust pH, constant temperature held for some time, and centrifugation slagging-off obtains sesame
Numb polypeptide slurries；
(2) liquid homogeneous fine prepares milk stage oat whole wheat slurries:
After milk stage oat decladding, the oat blueness wheat kernel of full grains, inorganization damage is sub-elected, according to volume ratio 1:0.3-
0.5 mixes to be placed in beater with water and carries out mashing processing, after the thick slurries of whole wheat are made, carries out at liquid homogeneous fine
Reason enables grout distribution uniformly and refines；
According to following weight, 30-35 parts of the milk stage oat whole wheat slurries of refinement, sesame protein peptide slurries 15-20 are taken
Part, after being stirred and evenly mixed with 4-6 part of oligofructose powder, be placed in 120-150 DEG C of roller drier dry after, be made powder-product or
Compression moulding is finished product.
2. a kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat according to claim 1, special
Sign is: sesame seed meal described in step (1) is the byproduct after subcritical abstraction liquefaction, and the pulverization process granularity is 100 mesh.
3. a kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat according to claim 1, special
Sign is: held for some time condition is to keep the temperature 5-10min in 85-95 DEG C in preference temperature described in step (1).
4. a kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat according to claim 1, special
Sign is: the fig slurries of its volume 1/3 are added in sesame seed meal slurries after cooling described in step (1)；The constant temperature heat preservation
Condition is pH=5.0-5.7, keeps the temperature 6-8h at 45-55 DEG C.
5. a kind of preparation method of the compound sesame protein peptide product of milk stage oat whole wheat according to claim 1, special
Sign is: liquid homogeneous ultra fine described in step (2) is to carry out under the pressure of 40-60Mpa.
6. the compound sesame protein peptide product of milk stage oat whole wheat made from method described in claim 1-5 Arbitrary Term.
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| CN1994119A (en) * | 2006-12-15 | 2007-07-11 | 山东健人食品科技有限公司 | Fig active element and preparation process thereof |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN103535509A (en) * | 2013-10-22 | 2014-01-29 | 孙帮庆 | Manufacturing method of oat and soy protein powder and product |
| CN104068418A (en) * | 2013-03-28 | 2014-10-01 | 威海健方医药研究所 | Production method for trepang beverage enhancing immunity |
| CN108041171A (en) * | 2017-12-20 | 2018-05-18 | 广州糖芯片技术有限公司 | A kind of oat germule milk and preparation method thereof |
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- 2019-05-31 CN CN201910466315.8A patent/CN110063502A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994119A (en) * | 2006-12-15 | 2007-07-11 | 山东健人食品科技有限公司 | Fig active element and preparation process thereof |
| CN104068418A (en) * | 2013-03-28 | 2014-10-01 | 威海健方医药研究所 | Production method for trepang beverage enhancing immunity |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN103535509A (en) * | 2013-10-22 | 2014-01-29 | 孙帮庆 | Manufacturing method of oat and soy protein powder and product |
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