CN112438352A - Oat beverage with low glucose content and preparation method thereof - Google Patents
Oat beverage with low glucose content and preparation method thereof Download PDFInfo
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- CN112438352A CN112438352A CN201910757466.9A CN201910757466A CN112438352A CN 112438352 A CN112438352 A CN 112438352A CN 201910757466 A CN201910757466 A CN 201910757466A CN 112438352 A CN112438352 A CN 112438352A
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- oat
- enzyme
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- glucose
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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 title claims abstract description 41
- 239000008103 glucose Substances 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 68
- 108090000790 Enzymes Proteins 0.000 claims abstract description 68
- 235000013339 cereals Nutrition 0.000 claims abstract description 47
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 230000002779 inactivation Effects 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 64
- 239000000047 product Substances 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000000227 grinding Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims description 15
- 239000001573 invertase Substances 0.000 claims description 15
- 235000011073 invertase Nutrition 0.000 claims description 15
- 238000007872 degassing Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 5
- 102100022624 Glucoamylase Human genes 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 239000010466 nut oil Substances 0.000 claims description 3
- 235000019488 nut oil Nutrition 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 238000005917 acylation reaction Methods 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000010452 phosphate Substances 0.000 claims 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 244000075850 Avena orientalis Species 0.000 description 135
- 235000007319 Avena orientalis Nutrition 0.000 description 133
- 238000010438 heat treatment Methods 0.000 description 16
- 239000007788 liquid Substances 0.000 description 15
- 230000000694 effects Effects 0.000 description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 235000007558 Avena sp Nutrition 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 4
- 230000000415 inactivating effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 238000012859 sterile filling Methods 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000002641 glycemic effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004537 pulping Methods 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000002860 competitive effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 230000004153 glucose metabolism Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000015895 biscuits Nutrition 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
- 239000006227 byproduct Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to an oat cereal beverage with low glucose content and a preparation method thereof. The preparation method comprises the following steps: preparing oat slurry, adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into the oat slurry, and performing enzymolysis at 55-70 deg.C; carrying out enzyme inactivation, removing residues, adding ingredients, fully stirring, and sterilizing to obtain the oat beverage. The oat beverage has pure flavor, fine and smooth taste, uniform and consistent tissue state and outstanding flavor.
Description
Technical Field
The invention relates to the field of vegetable protein processing, and particularly relates to an oat beverage and a preparation method thereof.
Background
Oats are a vegetable protein food product that is preferred by consumers. The oat has the highest protein content in food crops, which reaches 11-19%, and contains rich fat and essential fatty acid, so that the oat is a favorite food for consumers. However, oats contain a large amount of indigestible amylose, which is not conducive to processing. The traditional oat food takes oat solid instant drink and biscuits as main product forms, and the modern processing mode also makes the oat become a drink.
At present, the number of diabetics reaches 4.25 hundred million worldwide, and is estimated to increase to 6.29 million in 2019; chinese diabetics are at the forefront of the world, and the ages of the diabetics tend to be younger; the glycemic index of glucose reaches 100%, and after being taken by a human body, the blood sugar of the human body can be rapidly increased, so that glucose metabolism is problematic for diabetics, and complications can be caused if the glucose metabolism is serious.
Disclosure of Invention
In view of the above, the invention provides an oat beverage with low glucose content and a preparation method thereof, the oat beverage has low glucose content and low glycemic index, the carbohydrate content meets the low-sugar requirement of food, the oat beverage is suitable for diabetics and obese patients to drink, contains prebiotic saccharides beneficial to human intestinal tracts, and is a novel grain pulp product with outstanding mouthfeel and beneficial to human health. The oat product does not additionally contain essence for enhancing the flavor of the product, but the oat product has rich oat flavor and natural flavor by implementing the invention.
In order to achieve the above objects, in one aspect, the present invention provides a method for preparing an oat beverage with low glucose content, comprising:
preparing oat slurry from oat flour or oat grains, adding liquefying enzyme, saccharifying enzyme, glucose invertase and xylosidase into the oat slurry, and performing enzymolysis at 55-70 deg.C (preferably 60-65 deg.C);
carrying out enzyme inactivation, removing residues, adding ingredients, fully stirring, and sterilizing to obtain the oat beverage.
In some embodiments, the oat slurry is prepared by mixing oat flour and water, preferably, the oat flour is 10-18% of the total weight of oat flour and water.
In some embodiments, the oat slurry is prepared from oat groats by a method comprising: cleaning oat grains, cooking at 60-70 deg.C for 5-20 min, and grinding to obtain oat pulp, preferably, the mass ratio of oat grains to water is 1: 6.5-8.
In some embodiments, the method further comprises adjusting the pH of the oat pulp prepared to between 6.2 and 7.2.
In some embodiments, the enzymolysis comprises adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into oat pulp at the same time, and the enzymolysis time is 40-60 minutes.
In some embodiments, the enzymatic hydrolysis comprises first adding a liquefying enzyme and a saccharifying enzyme to the oat slurry for 30-60 minutes, such as 45-50 minutes; then adding glucose invertase and xylosidase for enzymolysis for 5-15 min.
In some embodiments, the ratio of the weight of oat flour or oat groats to the total weight of enzymes is 100-300: 1.
In some embodiments, the mass ratio of the liquefying enzyme to the saccharifying enzyme to the glucose-converting enzyme to the xylosidase is (1.5-2) to (0.8-1.2) to (0.3-0.6).
In some embodiments, the liquefying enzyme is a mesophilic alpha-amylase and the saccharifying enzyme is a glucoamylase.
In some embodiments, the enzyme is inactivated at a temperature of 90-100 ℃ (e.g., 92 ℃, 95 ℃, 98 ℃) for a period of 10-20 minutes (e.g., 12 minutes, 15 minutes, 18 minutes).
In some embodiments, the ingredients comprise: based on 1000 parts by weight of finished product, 3-20 parts by weight of vegetable oil and fat, 0.1-1.0 part by weight of edible salt and 0.1-5 parts by weight of stabilizer.
In some embodiments, the vegetable oil comprises one or more of coconut oil, soybean oil, nut oil, and the stabilizer comprises one or more of microcrystalline cellulose, high acylated gellan gum, and phosphate salts comprising one or more of sodium tripolyphosphate, sodium dihydrogen phosphate, and sodium hexametaphosphate.
In some embodiments, the method further comprises degassing and homogenizing the enzymatic hydrolysate.
In another aspect, the invention also provides an oat beverage prepared by the method.
In some embodiments, the raw materials of the oat beverage comprise: 50-200 parts of oat grains or oat flour, 0.5-2 parts of liquefying enzyme, 0.2-1 part of saccharifying enzyme, 0.1-0.5 part of glucose converting enzyme, 0.1-0.5 part of xylosidase, 3-20 parts of vegetable fat, 0.1-1.0 part of edible salt and 0.1-5 parts of stabilizer by weight based on 1000 parts of finished product.
Compared with the prior art, the invention has the following beneficial effects:
the oat beverage has pure flavor, fine and smooth taste, uniform and consistent tissue state and outstanding flavor. The invention optimizes the proportion of the oat grains or oat powder and water, and obtains the optimal viscosity and mouthfeel of the oat pulp.
Compared with the oat prepared by the prior art, the oat beverage product prepared by the preparation method is better in tissue state and mouthfeel, meanwhile, the protein can reach 1.0% or more, the tissue state is more uniform, the shelf life of the product can reach 6 months, the commercial sterile requirement is met, and the quality is guaranteed.
According to the invention, by optimizing the characteristic proportions of amylase, glucoamylase, glucose invertase and xylosidase and a specific adding process, the product is fine and sweet in taste, fresh and sweet in taste, fine and smooth in taste, fresh and tasty in taste, sweet but not greasy, and contains fructose and xylo-oligosaccharide.
The invention obtains the finished product with low content of glucose and low GI value, is suitable for diabetics and obese patients, and is a beverage beneficial to human health. Is superior to similar products.
According to the invention, through the ultra-high temperature sterilization at the temperature of 141-; uniform tissue state and refreshing taste.
The utilization rate of the oat grains reaches more than 90%, the utilization rate of the oat powder reaches more than 94%, the prepared beverage is low in glucose content, the taste of the product is fresh and sweet, the carbohydrate of the product is lower than 5g/100mL, and the product is a low-sugar product.
The oat grains selected by the invention are naturally mature oat grains or oat powder ground by the naturally mature oat grains, and can be raw oat grains which are aged and processed according to the standard of grain cleaning without baking, deep baking and other processing technologies. The invention adopts an enzymolysis technology to inactivate lipase in oat grains or powder, hydrolyze long-chain starch into micromolecular saccharides such as short-chain dextrin, glucose, maltose and the like, and improve the taste and the tissue state of the product by glucose invertase and xylooligosaccharide, so that the product has fresh and fragrant taste.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
According to the invention, the original lipase in the oat is inactivated by pre-cooking the oat grains at a high temperature, and the oat pulp is prepared by grinding with a grinder; performing enzymolysis by using a characteristic combined enzyme preparation, hydrolyzing starch into micromolecular saccharides such as short-chain dextrin, glucose, maltose and the like, improving the taste and the tissue state of the product, and further converting the glucose in the product into fructose and xylo-oligosaccharide by using an enzymolysis technology to ensure that the content of the glucose is lower than 0.2 percent and below; the product has natural and fresh taste, and the GI value of the glycemic index is lower than 55 percent. The fructose and the xylo-oligosaccharide are raw materials beneficial to intestinal health, and the oat beverage prepared by the method is suitable for diabetics and obese patients to drink. The product has the best mouthfeel; the lowest glucose content is achieved; the invention can also hydrate oat flour with normal-temperature water to form an oat solution, and then prepare the oat beverage by using the oat prepared by the invention.
The preparation method of the oat beverage can comprise the following steps:
s1, oat cleaning: naturally mature or cured oat grains are cleaned and drained for later use without any treatment;
s2, cooking oat: mixing the oat grains: boiling water at a ratio of 1: 6.5-8 at 60-70 deg.C for 5-20 min to kill oxidase in oat; the raw material comprises 80-130 parts by weight of oat grains or 80-160 parts by weight of oat flour based on 1000 parts by weight of finished product.
S3, grinding oat into thick liquid; after the oat grains are softened, grinding the oat grains into thick liquid; preferably, the oat pulp is homogenized;
s4 enzymolysis of oat pulp: heating oat slurry to 60-65 deg.C, adding liquefying enzyme and saccharifying enzyme, and performing enzymolysis for 30-60 min, such as 45-50 min; adding glucose invertase and xylosidase for enzymolysis for 5-15 min (such as 10 min);
the combination proportion of the liquefying enzyme, the saccharifying enzyme, the glucose converting enzyme and the xylosidase is as follows: 1.5-2: 1: 0.5; and the ratio of the enzymolysis time of the liquefying enzyme and the saccharifying enzyme to the enzymolysis time of the glucose invertase and the xylosidase is 6: 1-4: 1.
Or simultaneously adding liquefying enzyme, saccharifying enzyme, glucose invertase and xylosidase into the oat pulp for enzymolysis for 50-60 min.
Wherein the liquefying enzyme is medium temperature alpha-amylase, and the saccharifying enzyme is glucoamylase, glucose invertase, and xylosidase is medium temperature enzyme. The optimum action pH value of the liquefying enzyme is 5.4-7.2, and the action sites are as follows: 1.4-alpha-glucosidic linkages; the optimum action pH value of the glucoamylase is 4.5-5.0, and the action sites are alpha-1.4 glycosidic bonds and alpha-1.6 glycosidic bonds; the action points of the glucose invertase and the xylosidase are glucose molecules. The enzyme activities of the four enzyme preparations all meet the requirements of relevant standards of the enzyme preparations. Preferably, the unit of activity of the four enzymes is more than 60U/mL.
In the enzymolysis process, the pH value of the enzymolysis liquid has a tendency of decreasing, and when the pH value of the enzymolysis liquid is decreased to the isoelectric point of the oat protein, the enzymolysis liquid is subjected to gel flocculation, so that the product quality problem is caused; therefore, before enzymolysis, baking soda is used for adjusting the pH value to be between 6.2 and 7.2;
s5 enzyme inactivation: 15-20 minutes at 90-95 ℃;
s7, separating and deslagging, namely deslagging the oat pulp by adopting separation deslagging equipment (such as turbine deslagging equipment);
s8 degassing, homogenizing, and cooling;
the S9 ingredient can be prepared by using water or oat pulp as raw materials: heating the ingredients 15-20% of the ingredients with water or oat slurry to 70-75 deg.C, adding stabilizer, oil, etc., stirring for 10-15 min to dissolve the above materials;
the ingredient of the invention can comprise 3 to 20 weight parts of vegetable oil, compound vegetable oil comprising coconut oil, soybean oil, nut oil or combination thereof; also can comprise 0.1 to 1.0 weight portion of edible salt, 0.1 to 5 weight portions of high acylation gellan gum, microcrystalline cellulose or the composition thereof, and 0.1 to 2 weight portions of sodium tripolyphosphate, sodium dihydrogen phosphate, sodium hexametaphosphate or the composition thereof; and the volume can be determined by the balance of water according to the taste requirement. The product is not added with essence, and the single product has strong flavor.
S10 homogenizing, cooling to obtain semi-finished product;
s11, fixing the volume;
sterilizing at ultrahigh temperature; 141 ℃ and 146 ℃ for 6 seconds
And S12 aseptic filling.
The raw materials and additives added in the invention are all commercially available raw materials which meet the regulation requirements of vegetable protein oat products. In particular embodiments, the amount of gellan gum and microcrystalline cellulose added is determined by product stability requirements. The hydrolase is an enzyme preparation which meets the national standards of national enzyme preparations and food additives.
In addition, unless otherwise indicated, all materials of the present invention are commercially available and any ranges recited herein are intended to include the endpoints and any numbers therebetween and any subranges therebetween and any subrange therebetween and within the scope of the present invention.
Example 1
The raw materials comprise 1000 kg of finished products;
the preparation method comprises the following steps:
1. and (3) oat grain treatment:
after the fresh oat grains are cleaned by water, draining the water;
according to the weight ratio of the oat grains: preparing oat granule water with a ratio of 1: 7, heating to 65-68 deg.C, and decocting for 5 min;
2. grinding oat grains into thick liquid; fully grinding oat grains into thick liquid; carrying out pulping treatment by adopting three-stage grinding equipment; adjusting pH of oat pulp to 6.2 with edible sodium bicarbonate according to pH;
3. and (3) carrying out enzymolysis on oat pulp: heating the oat pulp to 60-65 ℃, and adding medium-temperature amylase, saccharifying enzyme, glucose invertase and xylosidase for hydrolysis for 50 minutes when the viscosity of the oat pulp reaches the maximum value;
4. inactivating enzyme activity; heating the enzymolysis solution to 90-95 deg.C and maintaining for 15 min;
5. separating and removing slag; separating oat residues in oat pulp by adopting turbine deslagging equipment;
6. degassing and homogenizing; degassing and homogenizing the enzymolysis liquid; cooling for later use;
7. preparing materials: heating the ingredient water accounting for about 15-20% of the ingredient amount to 70-75 deg.C, adding stabilizer and other materials, stirring with shearing and dispersing effects for 10-15 min;
8. homogenizing;
9. fixing the volume;
10. UHT; 141 ℃ and 146 ℃ for 6 seconds;
11. and (5) sterile filling.
Example 2:
the raw materials comprise 1000 kg of finished products;
the preparation method comprises the following steps:
1. and (3) oat grain treatment:
after the fresh oat grains are cleaned by water, draining the water;
according to the weight ratio of the oat grains: preparing oat granule water at a ratio of 1 deg.C to 7, heating to 65-68 deg.C, and decocting for 5 min;
2. grinding oat grains into thick liquid; fully grinding oat grains into thick liquid; carrying out pulping treatment by adopting three-stage grinding equipment; adjusting pH of oat pulp to 7.2 with edible sodium bicarbonate;
3. and (3) carrying out enzymolysis on oat pulp: heating the oat pulp to 60-65 ℃, and adding liquefying enzyme and saccharifying enzyme for enzymolysis for 40 minutes when the viscosity of the oat pulp reaches the maximum value; then adding glucose invertase and xylosidase for enzymolysis for 10 minutes;
4. inactivating enzyme activity; heating the enzymolysis solution to 90-95 deg.C and maintaining for 15 min;
5. separating and removing slag; separating oat residues in oat pulp by adopting turbine deslagging equipment;
6. degassing and homogenizing; degassing and homogenizing the enzymolysis liquid; cooling for later use;
7. preparing materials: heating the ingredient water 15-20% to 70-75 deg.C, adding stabilizer and other materials such as vegetable oil, stirring for 10-15 min with shearing and dispersing effects;
8. homogenizing;
9. fixing the volume;
10. UHT; 141 ℃ and 146 ℃ for 6 seconds;
11. and (5) sterile filling.
Example 3:
the raw materials comprise 1000 kg of finished products;
the preparation method comprises the following steps:
1. oat flour hydration: hydrating oat flour with normal temperature adjuvant water at a concentration of 10-18% to obtain oat pulp, and adjusting pH to 7.0 with edible sodium bicarbonate;
2. and (3) carrying out enzymolysis on oat pulp: heating the oat pulp to 60-65 ℃, adding medium-temperature amylase, saccharifying enzyme, glucose invertase and xylosidase when the temperature of the oat pulp reaches 65 ℃, and hydrolyzing for 50 minutes;
4. inactivating enzyme activity; heating the enzymolysis solution to 90-95 deg.C and maintaining for 15 min;
5. separating and removing slag; separating oat residues in oat pulp by adopting turbine deslagging equipment;
6. degassing and homogenizing; degassing and homogenizing the enzymolysis liquid; cooling for later use;
7. preparing materials: heating the ingredient water accounting for about 15-20% of the ingredient amount to 70-75 deg.C, adding stabilizer and other materials, stirring with shearing and dispersing effects for 10-15 min;
8. homogenizing;
9. fixing the volume;
10. UHT; 141 ℃ and 146 ℃ for 6 seconds;
11. and (5) sterile filling.
Comparative example 1
The raw materials comprise 1000 kg of finished products;
the preparation method comprises the following steps:
1. and (3) oat grain treatment:
after the fresh oat grains are cleaned by water, draining the water;
according to the weight ratio of the oat grains: preparing oat grains water according to the proportion of 1 ℃ to 7, and soaking for 4 hours at normal temperature;
2. grinding oat grains into thick liquid; fully grinding oat grains into thick liquid; carrying out pulping treatment by adopting three-stage grinding equipment; adjusting pH of oat pulp to 7.0 with edible sodium bicarbonate according to pH;
3. and (3) carrying out enzymolysis on oat pulp: heating the oat pulp to 60-65 ℃, and adding medium-temperature amylase, saccharifying enzyme, glucose invertase and xylosidase for hydrolysis for 50 minutes when the viscosity of the oat pulp reaches the maximum value;
4. inactivating enzyme activity; heating the enzymolysis solution to 90-95 deg.C and maintaining for 15 min;
5. separating and removing slag; separating oat residues in oat pulp by adopting turbine deslagging equipment;
6. degassing and homogenizing; degassing and homogenizing the enzymolysis liquid; cooling for later use;
7. preparing materials: heating the ingredient water accounting for about 15-20% of the ingredient amount to 70-75 deg.C, adding stabilizer and other materials, stirring with shearing and dispersing effects for 10-15 min;
8. homogenizing;
9. fixing the volume;
10. UHT; 141 ℃ and 146 ℃ for 6 seconds;
11. and (5) sterile filling.
The mouth feel and the wear rate of the refining equipment of the oat finished product prepared in the comparative example 1 and the oat finished product prepared in the example 1 are analyzed in a comparison way, and the analysis is shown in the following table 1:
TABLE 1
Compared with the prior art, the method has 2 defects because the oat grains are soaked at low temperature, the first defect is that the enzyme activity of the primary enzyme lipoxidase in the oat grains is activated by enzymolysis because the oat grains are treated at low temperature, so that the lipoxidase smell appears in the shelf life of finished products; the oat grains are soaked at low temperature, so that the oat grains are low in damage degree, the loss of the grinding equipment is large during grinding, and the wear rate of the equipment is high.
Comparative example 2
Comparative example 2 the same formulation as in example 3 was used, and the difference in the preparation method was that the PH was not adjusted, and as a result, it was found that flocculation coagulation of protein occurred during the enzymatic hydrolysis.
The glucose content, carbohydrate content and GI value of the oat beverage prepared by the invention and a commercial competitive product are shown in the following table 2: (third party test results)
TABLE 2
It can be seen that the oat beverage prepared by the invention is obviously superior to the comprehensive performance of other competitive products in the dimensions of glucose content, carbohydrate content, product taste and GI value. The product characteristics of low sugar and low glucose content can be realized, and the oat beverage with low sugar, low glucose content and low DI value can be prepared; at present, the products are blank in the market, and the prepared oat beverage is suitable for diabetics and obese patients to drink.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (15)
1. A method for preparing oat beverage with low glucose content comprises:
preparing oat slurry from oat flour or oat grains, adding liquefying enzyme, saccharifying enzyme, glucose invertase and xylosidase into the oat slurry, and performing enzymolysis at 55-70 deg.C (preferably 60-65 deg.C);
carrying out enzyme inactivation, removing residues, adding ingredients, fully stirring, and sterilizing to obtain the oat beverage.
2. The preparation method of claim 1, wherein the oat slurry is prepared by mixing oat flour and water, preferably, the oat flour is 10-18% of the total weight of the oat flour and water.
3. The preparation method of claim 1, wherein the oat slurry is prepared from oat grains, and the preparation method comprises: cleaning oat grains, cooking at 60-70 deg.C for 5-20 min, and grinding to obtain oat pulp, preferably, the mass ratio of oat grains to water is 1: 6.5-8.
4. The method of any one of claims 1-3, wherein the method further comprises adjusting the pH of the oat slurry to between 6.2-7.2.
5. The preparation method of claim 1, wherein the enzymolysis comprises adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into oat pulp at the same time for 40-60 min.
6. The preparation method according to claim 1, wherein the enzymatic hydrolysis comprises adding a liquefying enzyme and a saccharifying enzyme to oat slurry for 30-60 min, such as 45-50 min; then adding glucose invertase and xylosidase for enzymolysis for 5-15 min.
7. The preparation method as claimed in claim 1, wherein the ratio of the weight of the oat flour or oat grains to the total weight of the enzyme is 100-300: 1.
8. The production method according to claim 1, wherein the mass ratio of the liquefying enzyme, the saccharifying enzyme, the glucose-converting enzyme and the xylosidase is (1.5-2)/(0.8-1.2)/(0.3-0.6).
9. The method of claim 1, wherein the liquefying enzyme is a mesophilic alpha-amylase and the saccharifying enzyme is glucoamylase.
10. The preparation method according to claim 1, wherein the temperature for enzyme inactivation is 90-100 ℃ (e.g., 92 ℃, 95 ℃, 98 ℃) for 10-20 minutes (e.g., 12 minutes, 15 minutes, 18 minutes).
11. The method of manufacturing of claim 1, wherein the ingredients comprise: based on 1000 parts by weight of finished product, 3-20 parts by weight of vegetable oil and fat, 0.1-1.0 part by weight of edible salt and 0.1-5 parts by weight of stabilizer.
12. The preparation method according to claim 1, wherein the vegetable oil and fat comprises one or more of coconut oil, soybean oil and nut oil, the stabilizer comprises one or more of microcrystalline cellulose, high-acylation gellan gum and phosphate, and the phosphate comprises one or more of sodium tripolyphosphate, sodium dihydrogen phosphate and sodium hexametaphosphate.
13. The method according to claim 1, wherein the method further comprises degassing and homogenizing the enzymatic hydrolysate.
14. An oat drink prepared by the method of any one of claims 1-13.
15. The oat beverage of claim 14, wherein the raw materials of the oat beverage comprise: 50-200 parts of oat grains or oat flour, 0.5-2 parts of liquefying enzyme, 0.2-1 part of saccharifying enzyme, 0.1-0.5 part of glucose converting enzyme, 0.1-0.5 part of xylosidase, 3-20 parts of vegetable fat, 0.1-1.0 part of edible salt and 0.1-5 parts of stabilizer by weight based on 1000 parts of finished product.
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