CN111700109A - Oat enzyme deactivation treatment method and oat - Google Patents
Oat enzyme deactivation treatment method and oat Download PDFInfo
- Publication number
- CN111700109A CN111700109A CN202010635177.4A CN202010635177A CN111700109A CN 111700109 A CN111700109 A CN 111700109A CN 202010635177 A CN202010635177 A CN 202010635177A CN 111700109 A CN111700109 A CN 111700109A
- Authority
- CN
- China
- Prior art keywords
- treatment
- oat
- enzyme
- controlled
- stage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000011282 treatment Methods 0.000 title claims abstract description 242
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 123
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 123
- 230000009849 deactivation Effects 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 57
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 205
- 235000013339 cereals Nutrition 0.000 claims abstract description 114
- 230000005855 radiation Effects 0.000 claims abstract description 77
- 238000010894 electron beam technology Methods 0.000 claims abstract description 47
- 230000009471 action Effects 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000008569 process Effects 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 241000209761 Avena Species 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 6
- 244000075850 Avena orientalis Species 0.000 claims abstract 17
- 238000003860 storage Methods 0.000 claims description 18
- 238000003672 processing method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000002779 inactivation Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 241000209763 Avena sativa Species 0.000 description 173
- 230000000052 comparative effect Effects 0.000 description 22
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 6
- 229920002498 Beta-glucan Polymers 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000019626 lipase activity Nutrition 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 102000003992 Peroxidases Human genes 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 108700020962 Peroxidase Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007788 roughening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- 240000007054 Avena nuda Species 0.000 description 1
- 235000007317 Avena nuda Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003254 radicals Chemical group 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/06—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention is suitable for the technical field of food processing, and provides an oat enzyme-killing treatment method and oats, wherein the oat enzyme-killing treatment method comprises the following steps: carrying out water moistening treatment on oat grains, and keeping the water content at 25-35%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 1-3 kGy, and the radiation time is 2-6 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage of steam treatment is carried out at the temperature of 130-160 ℃ for 5-10 s; the second-stage steam treatment temperature is 180-200 ℃, the treatment time is 15-25 s, and ultrasonic action treatment is combined in the second-stage steam treatment process; cooling the oat grains after enzyme deactivation to normal temperature, and storing in vacuum. The method can achieve the effect of efficiently inactivating the enzyme in a short time, and the oat subjected to enzyme inactivation treatment has uniform color, good flavor and texture, does not influence the nutritional ingredients of the oat, and can effectively maintain the quality stability of oat grains.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an oat enzyme deactivation treatment method and oats.
Background
Oat is a whole grain rich in B vitamins, protein, fat, mineral substances, water-soluble beta-glucan and other nutritional values, and has various good physiological functions of reducing blood cholesterol content, slowing postprandial rise of glycemic index, reducing the risk of cardiovascular and cerebrovascular diseases and the like. The fat in the oat grains is mainly composed of single unsaturated fatty acid, linoleic acid and linoleic acid, the contents of lipoxidase and peroxidase are high, the oat grains are easily activated under the conditions of normal temperature, sunshine, grain damage and the like, the fat in the oat is decomposed to form free fatty acid, the rancidity of the oat is caused, the rancid taste is generated, the oat is deteriorated, and the oat is finally rotted, so the oat is generally required to be subjected to enzyme deactivation treatment before processing to prevent the rancidity of products and prolong the shelf life.
At present, the enzyme deactivation treatment method for oat is mature, and mainly comprises the traditional enzyme deactivation by frying, the enzyme deactivation by microwave, the enzyme deactivation by atmospheric steaming and the enzyme deactivation by far infrared baking, wherein the traditional enzyme deactivation by frying and the enzyme deactivation by atmospheric steaming easily cause the unfavorable color and luster of the oat due to the long treatment time, and the enzyme activity is easy to relapse after cooling, thus the enzyme deactivation effect cannot be completely achieved, the storage time efficiency of the oat is influenced, and the quality guarantee period is short; the microwave enzyme deactivation and the far infrared baking enzyme deactivation are short in time, so that the color and luster of the oat are improved, but the product quality is unstable, the nutritional components, the physicochemical properties and the like of the oat are influenced to a certain extent, the mouthfeel is poor, and the flavor is to be improved.
Therefore, the problem that the enzyme deactivation effect and the oat quality conflict with each other generally exists in the existing oat enzyme deactivation treatment method.
Disclosure of Invention
The embodiment of the invention provides an oat enzyme-killing treatment method, aiming at solving the problem that the enzyme-killing effect and the oat quality are mutually conflicting in the existing oat enzyme-killing treatment method.
The embodiment of the invention is realized in such a way that the oat enzyme deactivation treatment method comprises the following steps:
carrying out water moistening treatment on oat grains, and keeping the water content at 25-35%;
flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 1-3 kGy, and the radiation time is 2-6 s;
performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the temperature of the first stage of steam treatment is controlled to be 130-160 ℃, and the treatment time is 5-10 s; controlling the temperature of the second-stage steam treatment to be 180-200 ℃, controlling the treatment time to be 15-25 s, and combining ultrasonic action treatment in the second-stage steam treatment process;
cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
The embodiment of the invention also provides the oat which is obtained by processing the oat through the oat enzyme-inactivating treatment method.
According to the oat enzyme deactivation treatment method provided by the embodiment of the invention, the electron beam radiation treatment with a certain radiation dose and radiation time is carried out on oat grains with specific water content, so that the thermal stability of enzyme is reduced, the two-stage ultrasonic steam treatment is immediately carried out on the oat grains after the radiation treatment so as to deactivate the enzyme, the oat grains are treated in low-temperature steam for a certain time, and then treated in high-temperature steam in combination with the ultrasonic action so as to achieve the effect of efficiently deactivating the enzyme in a short time, meanwhile, the oat grains after the enzyme deactivation treatment are uniform in color and luster, good in flavor and texture, and free of influence on the nutritional ingredients of the oat, so that the quality stability of the oat grains is effectively maintained.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Generally speaking, peroxidases in oats belong to the most thermostable enzymes, which are used as indicators of whether heat treatment is sufficient, and peroxidases contain different thermostable fractions, the thermolabile fraction of which is rapidly inactivated during heat treatment, and the thermostable fraction of which is generally slowly inactivated at high temperature, but the vitality of the enzyme is easily regenerated when the heat-treated enzyme is stored at room temperature or at a lower temperature, so that it is difficult to ensure complete enzyme inactivation in a short time and oat quality. In order to solve the problem that the enzyme deactivation effect and the oat quality conflict with each other commonly existing in the existing oat enzyme deactivation treatment method, the embodiment of the invention carries out electron beam radiation treatment with a certain radiation dose and radiation time on oat grains with specific water content to promote the reduction of the thermal stability of enzyme, further carries out two-stage ultrasonic steam treatment on the oat grains after the radiation treatment immediately to deactivate the enzyme, firstly treats the oat grains in steam with lower temperature for a certain time, and then treats the oat grains in the steam with higher temperature by combining ultrasonic action to achieve the high-efficiency enzyme deactivation effect in a short time.
In the embodiment of the invention, the oat enzyme deactivation treatment method comprises the following steps:
carrying out water moistening treatment on oat grains, and keeping the water content at 25-35%;
flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 1-3 kGy, and the radiation time is 2-6 s;
performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the temperature of the first stage of steam treatment is controlled to be 130-160 ℃, and the treatment time is 5-10 s; controlling the temperature of the second-stage steam treatment to be 180-200 ℃, controlling the treatment time to be 15-25 s, and combining ultrasonic action treatment in the second-stage steam treatment process;
and cooling the oat grains after enzyme deactivation to normal temperature at room temperature, and performing vacuum storage.
In the embodiment of the invention, the oat grains can be oat peels or naked oats, and the oat peels are subjected to conventional cleaning, impurity removal, hulling and cleaning and roughening treatments before being subjected to water moistening treatment; the naked oat needs to be subjected to conventional cleaning and roughening treatment before being subjected to the water moistening treatment, and the specific treatment mode has no direct influence on the method, and is not particularly limited. In the specific embodiment of the invention, the oat variety selected is Gansu Yongyou No. 1.
In the embodiment of the invention, before electron beam radiation and two-stage ultrasonic steam treatment, the moisture content of the oat grains is particularly important, and when the moisture content of the oat grains is lower than 25%, the enzyme deactivation effect cannot be completely achieved even if the enzyme deactivation time is longer or the enzyme deactivation temperature is higher; and when the moisture content of the wet wheat is higher than 35%, the enzyme activity of oat grains is easily enhanced, and the high-efficiency enzyme deactivation effect cannot be achieved, so that the moisture content of the wet wheat is preferably controlled to be 27-32%, and more preferably controlled to be 30%.
In the embodiment of the invention, before the two-stage ultrasonic steam enzyme deactivation treatment is carried out on the oat grains after the water moistening treatment, the electron beam radiation treatment with certain electron beam radiation dosage and radiation time is carried out on the oat grains, and the relative aggregation of enzyme molecules and the modification of monomers in the oat grains are promoted during the radiation, so that the thermal stability of the enzyme is remarkably reduced, and the reason is mainly that the specific radiation induces water to generate a secondary free radical attack result.
In the embodiment of the invention, the electron beam radiation dose and the radiation time have great influence on the taste and flavor of oat grains, and also have certain influence on the nutritional components and physical and chemical properties of oat, but the influence is slight, especially when the electron beam radiation dose is too high and the radiation time is too long, the taste and flavor of the oat grains are greatly reduced, and when the electron beam radiation dose is too low and the radiation time is too short, the enzyme activity is easy to relapse, the enzyme inactivation effect cannot be completely achieved, and the storage aging of the oat is influenced; therefore, the radiation dose of the electron beam is controlled to be 1.5-2.5 kGy, and the radiation time is 3-5 s; more preferably, the electron beam irradiation dose is controlled to 2kGy and the irradiation time is 4 s.
In the embodiment of the invention, the oat grains after the moistening treatment are put into a polyethylene bag and spread in a metal tray for electron beam radiation treatment, wherein the output energy of the electron beam radiation treatment is 7-10 MeV, the power is 8-10 kW, the scanning dose unevenness is less than or equal to +/-5%, and the beam intensity stability is less than or equal to 3%. The electron beam radiation equipment used in the embodiment of the invention is selected from an ESS-010-03 electron linear accelerator (Shanghai beam energy radiation technology, Inc.), the rated energy is 10MeV, the power is 10kW, the scanning dose unevenness is less than or equal to +/-5%, the beam intensity stability is less than or equal to 3%, and the scanning width is 600 mm.
In the embodiment of the invention, the radiated oat grains are subjected to two-stage ultrasonic steam treatment to inactivate enzyme, wherein the first stage adopts low-temperature steam to carry out short-time preheating treatment on the oat grains, the temperature of the first stage steam treatment is controlled to be 140-150 ℃, the treatment time is 5-8 s, and the steam flow is 5-10 m3H; the oat grains are further subjected to heat treatment by combining ultrasonic action with high-temperature steam in the second stage so as to achieve the effect of short-time efficient enzyme deactivation treatment, the temperature of the second stage steam treatment is controlled to be 190-200 ℃, the treatment time is 20-25 s, and the steam flow is 15-30 m3H is used as the reference value. In the embodiment of the invention, the temperature of the first stage steam treatment is not lower than 130 ℃, and when the temperature is too low, a larger steam flow (not less than 10 m) is required3H) and longer treatment time (not less than 5min) for treating the oat grains, the energy consumption is greatly wasted; in the second stage, the ultrasonic action is combined with high-temperature steam to treat the oat grains, the steam temperature is not lower than 180 ℃, the treatment time is not less than 15s, the high-temperature condition is favorable for reducing the water content of the oat grains to the original level (the water content is 8-10%), the subsequent drying treatment of the oat grains is not needed, the oat grains can be stored, the temperature is too low, the treatment time is longer, the steam flow is larger, the heat treatment is carried out, the enzyme inactivation effect cannot be thoroughly achieved, the energy consumption is higher, and the water content of the oat grains cannot reach the water contentThe storage requirement is met, and additional treatment means such as baking and drying are still needed; and the excessive temperature has certain influence on the quality of the oat.
In a preferred embodiment of the invention, the temperature of the first stage steam treatment is controlled to be 145 ℃, the treatment time is 6-8 s, and the steam flow is 8-10 m3/h。
In a preferred embodiment of the invention, the temperature of the second stage steam treatment is controlled to be 195 ℃, the treatment time is 22-25 s, and the steam flow is 25-30 m3/h。
In a preferred embodiment of the invention, in the second stage steam treatment process, the ultrasonic power is controlled to be 600-700W, and the ultrasonic action is controlled to be intermittent for 5-7 s every 3-5 seconds of ultrasonic action. Under the condition of higher temperature, the intermittent ultrasonic wave has shorter action time, so that the influence of the generated heat on the environmental temperature is negligible, and compared with single treatment, the enzyme in the oat is more easily inactivated under the synergistic action of the ultrasonic wave. In the embodiment of the invention, in the ultrasonic high-temperature steam treatment process, the enzyme inactivation process in the oat can be divided into two stages, wherein in the first stage, mainly, the enzyme molecules in the oat lose physical stability but still keep weak catalytic ability due to the action of ultrasonic waves, and the enzyme deactivation is carried out by taking the heat effect as the main action; in the second stage, along with the increase of the propagation time of the ultrasonic wave, the generation, the growth and the instantaneous high pressure and high temperature generated by blasting of the cavitation bubbles of the ultrasonic wave are beneficial to greatly improving the heat sensitivity of the enzyme in the oat, so that the enzyme activity center can quickly lose the catalytic capability under the action of high temperature and is in a complete inactivation state, and the enzyme deactivation treatment time is favorably shortened.
The embodiment of the invention also provides the oat which is obtained by processing the oat through the oat enzyme-inactivating treatment method.
The oat enzyme deactivation treatment method and the technical effect of the oat obtained by the oat enzyme deactivation treatment method of the present invention will be further described with reference to specific examples, but the specific implementation methods mentioned in the examples are only illustrative and explanatory of the technical scheme of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles should be within the protection scope of the present invention.
Example 1
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 27%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 0.5kGy, and the radiation time is 6 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 130 deg.C, the treatment time is 10s, and the steam flow is 10m3H; the second stage steam treatment temperature is controlled at 180 deg.C, the treatment time is 25s, and the steam flow is 30m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 600W, and the ultrasonic action is controlled to be 4s interval of 6s per ultrasonic action; and cooling the oat grains after enzyme deactivation to normal temperature at room temperature, and performing vacuum storage.
Example 2
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 32%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 3kGy, and the radiation time is 2 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 160 deg.C, the treatment time is 5s, and the steam flow is 5m3H; the second stage steam treatment temperature is controlled at 200 deg.C, the treatment time is 15s, and the steam flow is 20m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Example 3
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 1.5kGy, and the radiation time is 5 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the temperature of the first stage steam treatment is controlled to be 150 ℃,the treatment time was 8s, and the steam flow was 8m3H; the temperature of the second stage steam treatment is controlled at 190 deg.C, the treatment time is 20s, and the steam flow is 25m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Example 4
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 2.5kGy, and the radiation time is 3 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 140 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 190 ℃, the treatment time is 23s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Example 5
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 2kGy, and the radiation time is 4 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Respectively taking 1kg of three groups of five groups of oats obtained by the oat enzyme deactivation treatment method of the embodiment 1-5 of the invention, namely three groups of oat grains which are not subjected to enzyme deactivation treatment, oat grains subjected to the existing infrared baking enzyme deactivation treatment and oat grains subjected to the existing high-pressure steaming enzyme deactivation treatment, pulverizing by using a conventional high-speed pulverizer under the same environmental condition, taking the whole flour for relevant test analysis, wherein the existing infrared baking enzyme deactivation treatment is to bake the oat grains at the far infrared temperature of 550 ℃ for 45 s; in the existing high-pressure steaming enzyme-killing treatment, oat is placed at 105kPa and 121 ℃ for steaming and boiling for 10 min.
Carrying out determination on the activity of the oat enzymes and the fatty acids of the eight groups of oat powder samples, specifically, determining the residual lipase activity of the oats by determining the change of the fatty acids by a copper acetate colorimetric method; fatty acid determination referring to the method for determining the fatty acid value of GB/T15684-1995 cereal product, the detection shows that the residual lipase activity of an unabated oat sample group is 524.27 mu mol g-1·h-1The residual lipase activity of other oat sample groups is lower than 5 mu mol g-1·h-1That is, the oat enzyme deactivation treatment method provided in embodiments 1-5 of the present invention can effectively inhibit the activity of lipase in oat.
Measuring the fat content, the beta-glucan content, the protein content and the total starch content of the eight groups of oat powder samples; wherein, the fat content is determined according to GB/5512-2008, the beta-glucan content is determined according to AACC32-23, the protein content is determined according to GB/T5511-2008, the total starch content is determined according to AACC76-12, and the test results are shown in Table 1:
TABLE 1
In summary, as can be seen from table 1, the fat content, β -glucan content, protein content and total starch content of the oat grains obtained by the oat enzyme deactivation treatment method of the embodiments 1-5 of the present invention are all equivalent to those of the oat grains without enzyme deactivation, and have no significant influence (P > 0.05), compared with the content of the oat grains without enzyme deactivation, the content of beta-glucan and the total starch of the oat grains with enzyme deactivation by infrared baking is obviously reduced (P is less than 0.05), compared with the content of the oat grains without enzyme deactivation, the protein content of the oat grains subjected to high-pressure steaming and enzyme deactivation is greatly reduced (P is less than 0.01), and the total starch content is obviously reduced (P is less than 0.05) compared with the content of the oat grains without enzyme deactivation, namely, the oat enzyme-inactivating treatment method provided by the invention does not influence the nutritional ingredients of the oat and can more effectively maintain the nutritional ingredients of the oat.
Further, the invention also makes systematic research on the process conditions in the oat enzyme deactivation treatment method, and the following test schemes which only explain the obvious influence of the change of the process conditions on the enzyme deactivation effect are all based on the process conditions of the example 5, and are specifically shown in the comparative examples 1-5:
comparative example 1
When the oat grains are subjected to moistening treatment, the moisture content of the moistened wheat is controlled to be 15%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 2kGy, and the radiation time is 4 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Comparative example 2
When the oat grains are subjected to moistening treatment, the moisture content of the moistened wheat is controlled to be 45%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 2kGy, and the radiation time is 4 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H and combining the super-steam in the second steam treatment processPerforming acoustic wave action treatment; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Comparative example 3
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; carrying out two-stage ultrasonic steam treatment on the oat grains after the water moistening treatment to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Comparative example 4
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 0.5kGy, and the radiation time is 2 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Comparative example 5
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 5kGy, and the radiation time is 10 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H, combining ultrasonic action treatment in the second stage steam treatment process; the ultrasonic power is controlled to be 700W, and the ultrasonic action is controlled to be intermittent for 6s every 4 s; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
Comparative example 6
2kg of oat grains are subjected to water moistening treatment, and the water content is controlled to be 30%; flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 2kGy, and the radiation time is 4 s; performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the first stage steam treatment temperature is controlled at 145 deg.C, the treatment time is 7s, and the steam flow is 9m3H; the temperature of the second stage steam treatment is controlled at 195 deg.C, the treatment time is 24s, and the steam flow is 27m3H; cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
1kg of the oats provided in the comparative examples 1-6 are respectively pulverized by a conventional high-speed pulverizer under the same environmental conditions, the whole oat flour is taken to carry out the determination of the oat enzyme activity and the fatty acid, and the test results are shown in the following table 2.
TABLE 2
| Residual lipase activity/μmol g-1·h-1 | |
| Comparative example 1 | 125 |
| Comparative example 2 | 56 |
| Comparative example 3 | 348 |
| Comparative example 4 | 186 |
| Comparative example 5 | 4 |
| Comparative example 6 | 205 |
In conclusion, as can be seen from table 2, the detection shows that the remaining oat samples still have high residual lipase activity, except that the oat samples of comparative example 2 and comparative example 5 can effectively inhibit the lipase activity in the oats; compared with the example 5, the comparative example 1 and the comparative example 2 are different in wheat wetting moisture content, but the enzyme deactivation effect of the comparative example 2 is still inferior to that of the example 5, mainly because the wheat wetting moisture content is too high, the enzyme activity of oat grains is greatly enhanced, the high-temperature steam treatment time needs to be further prolonged (not less than 3min) to achieve the equivalent enzyme deactivation effect, but the quality of the oat is affected due to too long steam treatment time; compared with the prior art, the method has the advantages that the oat grains are subjected to higher electron beam radiation dose and longer radiation before steam enzyme deactivation, although the short-time and high-efficiency enzyme deactivation effect can be realized, the content of beta-glucan and the total starch content in the oat after enzyme deactivation are obviously reduced compared with the content of the oat grains without enzyme deactivation, namely the oat grains are not beneficial to maintaining the quality of the oat; compared with the prior art that only oat grains are subjected to steam enzyme deactivation in the comparative example 3, the activity of lipase in the oat cannot be completely inhibited due to short heat treatment time, compared with the prior art that the oat grains are subjected to low electron beam radiation dose and short-time radiation before the steam enzyme deactivation in the comparative example 4, and compared with the comparative example 6, the ultrasonic action is omitted in the steam enzyme deactivation treatment process, so that the high-efficiency enzyme deactivation effect cannot be achieved in a short time, and the storage aging of the oat is influenced.
To sum up, the oat enzyme deactivation treatment method provided by the embodiment of the invention has the advantages that the electron beam radiation treatment with a certain radiation dose and radiation time is carried out on the oat grains with specific water content, the thermal stability of the enzyme is promoted to be reduced, the two-stage ultrasonic steam treatment is immediately carried out on the oat grains after the radiation treatment to deactivate the enzyme, the oat grains are firstly treated in the steam with lower temperature for a certain time and then treated in the steam with higher temperature in combination with the ultrasonic action to achieve the effect of high-efficiency enzyme deactivation in a short time, meanwhile, the oat grains after the enzyme deactivation treatment are uniform in color and good in flavor and texture, the nutritional ingredients of the oat grains cannot be influenced, and the quality stability of the oat grains can be effectively maintained.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. An oat enzyme deactivation treatment method is characterized by comprising the following steps:
carrying out water moistening treatment on oat grains, and keeping the water content at 25-35%;
flatly paving the oat grains after the moistening treatment for electron beam radiation treatment, wherein the electron beam radiation dose is controlled to be 1-3 kGy, and the radiation time is 2-6 s;
performing two-stage ultrasonic steam treatment on the radiated oat grains to inactivate enzyme; wherein the temperature of the first stage of steam treatment is controlled to be 130-160 ℃, and the treatment time is 5-10 s; controlling the temperature of the second-stage steam treatment to be 180-200 ℃, controlling the treatment time to be 15-25 s, and combining ultrasonic action treatment in the second-stage steam treatment process;
cooling the oat grains after enzyme deactivation to normal temperature, and performing vacuum storage.
2. The enzyme-inactivating treatment method for oats according to claim 1, wherein the electron beam irradiation dose is controlled to be 1.5-2.5 kGy and the irradiation time is 3-5 s.
3. The enzyme-inactivating treatment method of oats in accordance with claim 2, wherein the electron beam irradiation dose is controlled to 2kGy and the irradiation time is 4 s.
4. The enzyme-inactivating treatment method for oats according to claim 1, wherein the ultrasonic power is controlled to be 600-700W and the ultrasonic action is controlled to be intermittent for 5-7 s per 3-5 s of ultrasonic action in the second stage of steam treatment.
5. The enzyme-inactivating treatment method for oats according to claim 1, wherein the first stage steam treatment temperature is controlled to 140 to 150 ℃, the treatment time is 5 to 8 seconds, and the steam flow is 5 to 10m3/h。
6. The enzyme-inactivating treatment method for oats according to claim 5, wherein the first stage steam treatment temperature is controlled to 145 ℃, the treatment time is 6-8 s, and the steam flow is 8-10 m3/h。
7. The enzyme-inactivating treatment method for oats according to claim 1, wherein the second stage steam treatment temperature is controlled to 190 to 200 ℃, the treatment time is 20 to 25s, and the steam flow rate is 20 to 30m3/h。
8. The enzyme-inactivating treatment method for oats according to claim 7, wherein the second stage steam treatment temperature is controlled to 195 ℃, the treatment time is 22-25 s, and the steam flow is 25-30 m3/h。
9. The enzyme deactivation oat processing method as claimed in claim 1, wherein the output energy of the electron beam radiation processing is 7-10 MeV, the power is 8-10 kW, the scanning dose unevenness is less than or equal to +/-5%, and the beam intensity stability is less than or equal to 3%.
10. Oat treated by the enzyme deactivation treatment method of oat according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010635177.4A CN111700109B (en) | 2020-07-03 | 2020-07-03 | Oat enzyme deactivation treatment method and oat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010635177.4A CN111700109B (en) | 2020-07-03 | 2020-07-03 | Oat enzyme deactivation treatment method and oat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111700109A true CN111700109A (en) | 2020-09-25 |
| CN111700109B CN111700109B (en) | 2022-05-17 |
Family
ID=72545130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010635177.4A Active CN111700109B (en) | 2020-07-03 | 2020-07-03 | Oat enzyme deactivation treatment method and oat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111700109B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114451451A (en) * | 2022-02-21 | 2022-05-10 | 江南大学 | Method for prolonging shelf life of embryo-remaining rice by combining moderate rice moistening with electron beam irradiation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883809A (en) * | 2006-05-30 | 2006-12-27 | 胡新中 | Oat rice processing method |
| CN102334648A (en) * | 2011-08-08 | 2012-02-01 | 内蒙古塞宝燕麦食品有限公司 | Method for processing oat rice |
| CN104957248A (en) * | 2015-06-10 | 2015-10-07 | 中国农业大学 | Method for restraining lipase activity of coarse cereals and prolonging quality guarantee period by utilizing superheated steam |
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
-
2020
- 2020-07-03 CN CN202010635177.4A patent/CN111700109B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883809A (en) * | 2006-05-30 | 2006-12-27 | 胡新中 | Oat rice processing method |
| CN102334648A (en) * | 2011-08-08 | 2012-02-01 | 内蒙古塞宝燕麦食品有限公司 | Method for processing oat rice |
| CN104957248A (en) * | 2015-06-10 | 2015-10-07 | 中国农业大学 | Method for restraining lipase activity of coarse cereals and prolonging quality guarantee period by utilizing superheated steam |
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114451451A (en) * | 2022-02-21 | 2022-05-10 | 江南大学 | Method for prolonging shelf life of embryo-remaining rice by combining moderate rice moistening with electron beam irradiation |
| CN114451451B (en) * | 2022-02-21 | 2023-08-29 | 江南大学 | Method for prolonging shelf life of embryo-retaining rice by moderately moistening rice and combining electron beam irradiation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111700109B (en) | 2022-05-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108936424B (en) | Method for drying cucumbers by combining vacuum pulsation and negative pressure pulse spouted microwaves | |
| CN111700109B (en) | Oat enzyme deactivation treatment method and oat | |
| CN112314879B (en) | Method for pretreating fried chicken feet by ultrasonic wave, microwave wave and pulse and product prepared by same | |
| He et al. | Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling | |
| CN111587913A (en) | Low-temperature plasma technology-based day lily enzyme deactivating and sterilizing method | |
| CN104351908A (en) | Quick enzyme inactivation method | |
| CN105076966A (en) | Method for preparing quick-cooking brown rice by pure physical measure | |
| Cao et al. | Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation | |
| CN107125586A (en) | A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice | |
| CN117441781A (en) | Method for improving storage and processing performance of whole wheat flour | |
| CN109123395A (en) | A kind of potato noodles | |
| CN108142549A (en) | A kind of method for preserving of wheat embryo | |
| JP2004305205A (en) | Method for producing germinated brown rice excellent in mouth feel, cookability and safety and the germinated brown rice produced by the method | |
| CN115119874B (en) | Method for treating agaricus bisporus by combining superheated steam and gas jet impact drying | |
| CN101810215B (en) | Microwave vacuum drying process for edible fungi | |
| CN112806523A (en) | Method for radio frequency processing of stabilized rice bran | |
| RU2464799C1 (en) | Method for reduction of fermentative activity of linseeds | |
| CN107927147B (en) | Preparation method of dried water chestnut bamboo shoots | |
| CN111543592A (en) | Red bean pre-curing treatment method | |
| CN111838297A (en) | Ultrasonic-microwave synergistic egg white sterilization process | |
| KR890005275B1 (en) | Process for eliminating ill soyben flour from tempeh | |
| KR100839180B1 (en) | A method for removing trypsin inhibitor and hemagglutinin from soybean | |
| CN110074181B (en) | Method for stabilizing maize germ through microwave coupling air conditioning | |
| Abdullah et al. | Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes | |
| KR0122754B1 (en) | Method for shortening of time in processing, digestion, cooking of beans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for inactivating enzymes in oats and oats Effective date of registration: 20231117 Granted publication date: 20220517 Pledgee: Shantou branch of China Postal Savings Bank Co.,Ltd. Pledgor: GUANGDONG JIN XIANG FOOD Co.,Ltd. Registration number: Y2023980066172 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |