CN112262942A - Enzymolysis oat powder - Google Patents
Enzymolysis oat powder Download PDFInfo
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- CN112262942A CN112262942A CN202011102891.3A CN202011102891A CN112262942A CN 112262942 A CN112262942 A CN 112262942A CN 202011102891 A CN202011102891 A CN 202011102891A CN 112262942 A CN112262942 A CN 112262942A
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- 239000000843 powder Substances 0.000 title claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 238000000227 grinding Methods 0.000 claims abstract description 36
- 239000004382 Amylase Substances 0.000 claims abstract description 32
- 108010065511 Amylases Proteins 0.000 claims abstract description 32
- 102000013142 Amylases Human genes 0.000 claims abstract description 32
- 235000019418 amylase Nutrition 0.000 claims abstract description 32
- 239000002245 particle Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 20
- 230000000996 additive effect Effects 0.000 claims abstract description 20
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 35
- 239000002002 slurry Substances 0.000 claims description 33
- 238000007605 air drying Methods 0.000 claims description 20
- 239000000084 colloidal system Substances 0.000 claims description 19
- 230000002255 enzymatic effect Effects 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000007885 magnetic separation Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000007790 scraping Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 101710130006 Beta-glucanase Proteins 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000004320 sodium erythorbate Substances 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 2
- 235000019917 Oatrim Nutrition 0.000 claims 6
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 4
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- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000020262 oat milk Nutrition 0.000 description 3
- 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 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
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- 238000001694 spray drying Methods 0.000 description 2
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- 206010010774 Constipation Diseases 0.000 description 1
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- 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 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- -1 linoleic acid, saponin Chemical class 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses enzymolysis oat flour, which comprises the following steps: the method comprises the following steps: selecting materials, namely selecting oat particles with bright and full surfaces and high integrity; step two: grinding, namely grinding the selected oat particles after grinding, and obtaining coarse oat powder after passing through a 50-mesh sieve; step three: mixing, mixing coarse oat powder with water at a mass ratio of 1:0.6-1, heating to 90-100 deg.C for gelatinization for 20-50min, adding compound additive and high temperature amylase, stirring, and keeping the temperature for 20 min. The invention overcomes the complexity in the traditional process, finds an economic, practical and feasible production method, improves the nutrient utilization value, has good and stable reconstitution property and excellent palatability, and can be conveniently used as a food raw material in various food processing; the enzymolysis oat flour produced by the technology has bright color, strong cereal fragrance, uniformity, stability and no precipitation after brewing; and the processing technology is economic, reasonable and feasible, and is particularly suitable for processing the enzymolysis oat flour.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to enzymolysis oat flour.
Background
The oat has very high nutritional value, is rich in nutritional substances such as protein, essential fatty acid, mineral substances, vitamins, dietary fiber and the like, and also contains bioactive components with health care functions such as linoleic acid, saponin, beta-glucan and the like, so the oat has certain assistance to hypertension, hyperlipidemia, obesity and constipation, has the highest economic value of oat in 9 food grains such as wheat, rice, corn and the like which are eaten daily in China, mainly has high nutritional, medical care and feeding values, can slow down the increase of the glucose content in blood by the beta-glucan in the oat, prevents and controls obesity, diabetes and cardiovascular diseases, has the function of clearing intestinal garbage, and has the advantages that the food development of the oat in China is mainly based on oat flakes for a long time, the deep processing and comprehensive utilization degree of the oat is not high, currently, many researches are mainly focused on pure oat beverages and oat milk beverages, and compared with the traditional oatmeal, the oat milk beverage has the advantages of rich nutrition, convenience in eating, good flavor and mouthfeel and the like.
When preparing beverages with high oat content such as oat milk and the like, amylase is adopted to decompose starch in oat to prepare enzymolysis oat powder, and then blending, sterilizing and packaging are carried out; the preparation method of the enzymatic oat powder comprises the steps of pulping oat, or mixing the oat powder with water to form thick slurry, carrying out enzymatic hydrolysis by using amylase, and finally drying by adopting drying means such as spray drying or roller drying.
Disclosure of Invention
The invention aims to provide the enzymolysis oat flour, which has the advantage of improving the preparation effect and solves the problems that the enzymolysis oat flour produced by the traditional process is fine in flour quality, difficult to dissolve, poor in taste and not suitable for direct brewing and drinking.
In order to achieve the purpose, the invention provides the following technical scheme: the enzymolysis oat powder comprises the following steps:
the method comprises the following steps: selecting materials, namely selecting oat particles with bright and full surfaces and high integrity;
step two: grinding, namely grinding the selected oat particles after grinding, and obtaining coarse oat powder after passing through a 50-mesh sieve;
step three: mixing, namely mixing coarse oat powder with water according to a mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, keeping the temperature for 20min, then cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain 50-70% oat thick slurry, and homogenizing;
step four: drying, namely putting the oat thick slurry into a roller dryer, drying the oat thick slurry into thin skins through a roller, scraping the thin skins by a scraper, and collecting the thin skins to obtain enzymatic oat flakes, wherein the roller drying temperature is 80-120 ℃;
step five: finely grinding, namely, utilizing a flour mill or a pulverizer to enable the fineness of the treated oatmeal to reach more than 80 meshes, and further obtaining the enzymatic oatmeal;
step six: air drying and packaging, namely air drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, performing magnetic separation and sterilization, and performing vacuum filling and storage to obtain the finished oat flour product.
Preferably, in the third step, the addition amount of the high-temperature amylase is 0.05-0.1% of the weight of the oat coarse powder, the dosage of the compound additive is 0.05-0.2% of the weight of the oat coarse powder, and the addition amount of the medium-temperature amylase is 0.2-0.8% of the weight of the oat.
Preferably, the enzyme preparation is added in the third step for saccharification, 4u/g of the enzyme preparation beta-glucanase, 8u/g of pullulanase and 4u/g of alpha-amylase are added for saccharification, the saccharification time is 1.5/h at 52 ℃, and 62 ℃/30 min.
Preferably, the step three is carried out by metal screen filtering, colloid milling and a homogenizer: filtering the slurry through a metal screen after saccharification, and treating the slurry through a colloid mill and a homogenizer to ensure that the treated oat concentrated slurry particles reach the colloid molecular size level.
Preferably, the compound additive in the third step is at least one of sodium tripolyphosphate, sodium citrate, D-sodium erythorbate and sodium bicarbonate, and the compound additive and the high-temperature amylase are added and stirred for 15-30 min.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention overcomes the complexity in the traditional process, finds an economic, practical and feasible production method, improves the nutrient utilization value, has good and stable reconstitution property and excellent palatability, and can be conveniently used as a food raw material in various food processing; the enzymolysis oat flour produced by the technology has bright color, strong cereal fragrance, uniformity, stability and no precipitation after brewing; and the processing technology is economic, reasonable and feasible, and is particularly suitable for processing the enzymolysis oat flour.
2. Compared with the traditional process, the enzymolysis process in the technology can well solve the problems of aging and precipitation of oat starch and difficult digestion and absorption of crude fiber, molecular chains of the oat starch become small and become dextrin or sugar after enzyme hydrolysis, on one hand, the problems of aging, precipitation, floating and the like of the oat starch can be prevented, on the other hand, better oat consumption experience can be brought, and meanwhile, the preparation method does not need to adopt more complicated drying procedures such as spray drying or roller drying and the like after enzymolysis of the oat powder, so that the processing energy consumption and the processing cost are greatly reduced, and compared with the existing processing process, the preparation method disclosed by the invention is more energy-saving and environment-friendly, has lower cost and is more beneficial to large-scale industrialization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The enzymolysis oat powder comprises the following steps:
the method comprises the following steps: selecting materials, namely selecting oat particles with bright and full surfaces and high integrity;
step two: grinding, namely grinding the selected oat particles after grinding, and obtaining coarse oat powder after passing through a 50-mesh sieve;
step three: mixing, namely mixing coarse oat powder with water according to a mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, keeping the temperature for 20min, then cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain 50-70% oat thick slurry, and homogenizing;
step four: drying, namely putting the oat thick slurry into a roller dryer, drying the oat thick slurry into thin skins through a roller, scraping the thin skins by a scraper, and collecting the thin skins to obtain enzymatic oat flakes, wherein the roller drying temperature is 80-120 ℃;
step five: finely grinding, namely, utilizing a flour mill or a pulverizer to enable the fineness of the treated oatmeal to reach more than 80 meshes, and further obtaining the enzymatic oatmeal;
step six: air drying and packaging, namely air drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, performing magnetic separation and sterilization, and performing vacuum filling and storage to obtain the finished oat flour product.
The first embodiment is as follows:
selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example two:
in example one, the following additional steps were added:
in the third step, the addition amount of the high-temperature amylase is 0.05-0.1 percent of the weight of the oat coarse powder, the dosage of the compound additive is 0.05-0.2 percent of the weight of the oat coarse powder, and the addition amount of the medium-temperature amylase is 0.2-0.8 percent of the weight of the oat.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example three:
in example two, the following additional steps were added:
adding an enzyme preparation for saccharification in the third step, adding 4u/g of the enzyme preparation beta-glucanase, 8u/g of pullulanase and 4u/g of alpha-amylase for saccharification, wherein the saccharification time is 1.5/h at 52 ℃ and 62 ℃/30 min.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example four:
in example three, the following additional steps were added:
filtering by a metal screen, processing by a colloid mill and a homogenizer in the third step: filtering the slurry through a metal screen after saccharification, and treating the slurry through a colloid mill and a homogenizer to ensure that the treated oat concentrated slurry particles reach the colloid molecular size level.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example five:
in example four, the following additional steps were added:
the compound additive in the third step is at least one of sodium tripolyphosphate, sodium citrate, D-sodium erythorbate and sodium bicarbonate, and the compound additive and high-temperature amylase are added and stirred for 15-30 min.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example six:
in example five, the following additional steps were added:
the mesh number of coarse oat powder is 50-60 meshes, and the mesh number of semi-finished oat powder is 80-85 meshes.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Example seven:
in example six, the following additional steps were added:
pumping the concentrated oat pulp into a homogenizing temporary storage pot, starting a homogenizer, and homogenizing for 20-60min at 15-20 MPa.
Selecting materials, selecting oat particles with bright and full surfaces and high integrity, grinding the selected oat particles after grinding, obtaining coarse oat powder after passing through a 50-mesh sieve, mixing the coarse oat powder with water according to the mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, preserving heat for 20min, cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain concentrated oat slurry with the mass concentration of 50-70%, homogenizing, drying, putting the concentrated oat slurry into a roller dryer, drying into thin skins through a roller, scraping and collecting by a scraper to obtain enzymolyzed oat flakes, wherein the roller drying temperature is 80-120 ℃, finely grinding, and utilizing a flour mill or a grinder to enable the fineness of the treated oat flakes to reach more than 80 meshes, and further obtaining the enzymatic oat flakes, air-drying and packaging, air-drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, and performing magnetic separation, sterilization, vacuum filling and storage to obtain the finished oat flour product.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. Enzymolysis oat powder, its characterized in that: the method comprises the following steps:
the method comprises the following steps: selecting materials, namely selecting oat particles with bright and full surfaces and high integrity;
step two: grinding, namely grinding the selected oat particles after grinding, and obtaining coarse oat powder after passing through a 50-mesh sieve;
step three: mixing, namely mixing coarse oat powder with water according to a mass ratio of 1:0.6-1, heating to 90-100 ℃ for gelatinization for 20-50min, adding a compound additive and high-temperature amylase, uniformly stirring, keeping the temperature for 20min, then cooling to 60-70 ℃, adding medium-temperature amylase for enzymolysis for 30-60min, passing through a colloid mill to obtain 50-70% oat thick slurry, and homogenizing;
step four: drying, namely putting the oat thick slurry into a roller dryer, drying the oat thick slurry into thin skins through a roller, scraping the thin skins by a scraper, and collecting the thin skins to obtain enzymatic oat flakes, wherein the roller drying temperature is 80-120 ℃;
step five: finely grinding, namely, utilizing a flour mill or a pulverizer to enable the fineness of the treated oatmeal to reach more than 80 meshes, and further obtaining the enzymatic oatmeal;
step six: air drying and packaging, namely air drying the semi-finished oat flour product at 15-20 ℃ until the water content of the oat flour is 6-12%, performing magnetic separation and sterilization, and performing vacuum filling and storage to obtain the finished oat flour product.
2. The enzymatically hydrolyzed oat flour of claim 1, wherein: in the third step, the addition amount of the high-temperature amylase is 0.05-0.1 percent of the weight of the oat coarse powder, the dosage of the compound additive is 0.05-0.2 percent of the weight of the oat coarse powder, and the addition amount of the medium-temperature amylase is 0.2-0.8 percent of the weight of the oat.
3. The enzymatically hydrolyzed oat flour of claim 1, wherein: adding an enzyme preparation for saccharification in the third step, adding 4u/g of the enzyme preparation beta-glucanase, 8u/g of pullulanase and 4u/g of alpha-amylase for saccharification, wherein the saccharification time is 1.5/h at 52 ℃ and 62 ℃/30 min.
4. The enzymatically hydrolyzed oat flour of claim 1, wherein: and in the third step, filtering by a metal screen, processing by a colloid mill and a homogenizer: filtering the slurry through a metal screen after saccharification, and treating the slurry through a colloid mill and a homogenizer to ensure that the treated oat concentrated slurry particles reach the colloid molecular size level.
5. The enzymatically hydrolyzed oat flour of claim 1, wherein: the compound additive in the third step is at least one of sodium tripolyphosphate, sodium citrate, D-sodium erythorbate and sodium bicarbonate, and the compound additive and high-temperature amylase are added and stirred for 15-30 min.
6. The enzymatically hydrolyzed oat flour of claim 1, wherein: the mesh number of the coarse oat powder is 50-60 meshes, and the mesh number of the semi-finished oat powder is 80-85 meshes.
7. The enzymatically hydrolyzed oat flour of claim 1, wherein: pumping the concentrated oat pulp into a homogenizing temporary storage pot, starting a homogenizer, and homogenizing for 20-60min at a homogenizing pressure of 15-20 MPa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114642243A (en) * | 2021-06-18 | 2022-06-21 | 内蒙古伊利实业集团股份有限公司 | Oat grain thick pulp product and preparation method thereof |
| CN115606812A (en) * | 2022-09-05 | 2023-01-17 | 植植信息科技(上海)有限公司 | Dietary fiber supplement and preparation method thereof |
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| CN102845677A (en) * | 2012-09-19 | 2013-01-02 | 北京朔方尚德科技发展有限公司 | Preparation method of pre-enzymatic oat powder and application of preparation method |
| CN105767878A (en) * | 2016-03-24 | 2016-07-20 | 华稼食品科技（上海）股份有限公司 | Enzyme digested oat flour production method by using vacuum crawler-type oven |
| CN106721786A (en) * | 2016-11-28 | 2017-05-31 | 南昌泰康食品科技有限公司 | A kind of half preparation method for digesting oatmeal |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102845677A (en) * | 2012-09-19 | 2013-01-02 | 北京朔方尚德科技发展有限公司 | Preparation method of pre-enzymatic oat powder and application of preparation method |
| CN105767878A (en) * | 2016-03-24 | 2016-07-20 | 华稼食品科技（上海）股份有限公司 | Enzyme digested oat flour production method by using vacuum crawler-type oven |
| CN106721786A (en) * | 2016-11-28 | 2017-05-31 | 南昌泰康食品科技有限公司 | A kind of half preparation method for digesting oatmeal |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114642243A (en) * | 2021-06-18 | 2022-06-21 | 内蒙古伊利实业集团股份有限公司 | Oat grain thick pulp product and preparation method thereof |
| CN115606812A (en) * | 2022-09-05 | 2023-01-17 | 植植信息科技(上海)有限公司 | Dietary fiber supplement and preparation method thereof |
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