CN112956540A - Preparation method of high-protein plant-based oat milk with good stability - Google Patents
Preparation method of high-protein plant-based oat milk with good stability Download PDFInfo
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Abstract
The invention relates to a preparation method of plant-based oat milk. The method comprises the following steps: dissolving oat flour, cooking and grinding to obtain an oat pulp solution; adding the oat slurry solution into an enzyme reactor, respectively adding amylase and protein glutaminase into the oat slurry solution, wherein the addition amount of the protein glutaminase is 0.1-0.5% of the mass of the oat flour, and uniformly mixing to form a prefabricated mixture; carrying out enzymolysis liquefaction on the prefabricated mixture for 0.1-3 h at the temperature of 50-70 ℃ to obtain a semi-finished oat milk; and (3) carrying out enzyme deactivation, centrifugal filter residue filtration, homogenization, sterilization and filling on the semi-finished product of the oat milk to obtain a finished product of the oat milk, wherein the protein content in the finished product of the oat milk is 0.5-1% of the protein content in the oat pulp solution. The invention can improve the protein content and stability of the finished oat milk.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of high-protein plant-based oat milk with good stability.
Background
Oats, also called hulless oat, rye, wild oat, brome and the like, are annual plants in the Gramineae, and are also one of important sources of human grains. The protein content in oat grains in China can reach 15.6 percent, and the oat grains are the top in cereal grains. Meanwhile, the oat protein contains 8 essential amino acids for human body, and the proportion is reasonable, so that the oat protein is high-quality cereal protein.
In recent years, it has become normal to replace milk with plant-based oat milk, represented by oats, which has different nutritional values and production advantages compared to milk and other plant milks. In particular, compared with milk, oat contains rich dietary fiber, which can help people to better control weight, and the oat does not contain lactose, so that the oat hardly has any burden on the intestinal tract of patients with lactose intolerance; compared with other plant milk, such as soymilk, oat milk has the advantage of not containing bean allergens.
However, since most of the proteins present in cereals contain glutamine and asparagine residues, they are cross-linked with other amino groups in the form of hydrogen bonds, which affect the functional properties of proteins such as solubility and emulsifiability, resulting in low content or poor stability of plant-based proteins such as oats.
In order to solve the above problems, transglutaminase, protease and peptide glutaminase have been generally applied to deamidation of proteins in the prior art to improve the solubility and other properties of proteins. Although the physical or chemical deamidation effect is good, the problems of protein peptide chain breakage, amino acid structure change, peculiar smell generation and the like are caused, and the prepared product has poor flavor, mouthfeel and stability.
Disclosure of Invention
The object of the present invention is to provide a process for the preparation of a high protein plant based oat milk with good stability, which solves at least one of the above mentioned technical problems. The specific scheme is as follows:
according to a specific embodiment of the invention, the invention provides a preparation method of high-protein plant-based oat milk with good stability, which is characterized by comprising the following steps: dissolving oat flour, cooking and grinding to obtain an oat pulp solution; adding the oat slurry solution into an enzyme reactor, respectively adding amylase and protein glutaminase into the oat slurry solution, wherein the addition amount of the protein glutaminase is 0.1-0.5% of the mass of the oat flour, and uniformly mixing to form a prefabricated mixture; carrying out enzymolysis liquefaction on the prefabricated mixture for 0.1-3 h at the temperature of 50-70 ℃ to obtain a semi-finished oat milk; and (3) carrying out enzyme deactivation, centrifugal filter residue filtration, homogenization, sterilization and filling on the semi-finished product of the oat milk to obtain a finished product of the oat milk, wherein the protein content in the finished product of the oat milk is 0.5-1% of the protein content in the oat pulp solution.
Optionally, the addition amount of the amylase is 0.1-0.4% of the oat flour by mass.
Optionally, the amylase comprises one or more of a high temperature alpha-amylase and a medium temperature amylase.
Optionally, dissolving, aging and pulping the oat flour to obtain an oat pulp solution, including: stirring and dissolving oat flour and water according to the proportion of 1: 5-1: 10; cooking the dissolved oat flour for 5-15 min to form oat paste; and pouring the oat paste into a colloid mill for grinding to obtain an oat pulp solution.
Optionally, before the oat slurry solution is added into the enzyme reactor, the method further comprises the following steps: and mixing the oat slurry solution and water according to the proportion of 1: 3-1: 5, and uniformly stirring.
Optionally, the step of inactivating enzyme and centrifuging the semi-finished oat milk to filter residue comprises: heating the semi-finished oat milk to 80-90 ℃, and keeping for 30-40 min to inactivate the amylase and the protein glutaminase to obtain a first mixed solution; and centrifuging the first mixed solution for 15-20 min under the condition of 2000-3500r/min, and separating and removing precipitates to obtain a second mixed solution.
Optionally, the homogenizing process includes: and homogenizing the second mixed solution under the condition that the pressure is 50-200 MPa to obtain a third mixed solution.
Optionally, the sterilization and filling process includes: sterilizing the third mixed solution at the temperature of 120-145 ℃ for 15-25 s; and (5) carrying out aseptic cold filling on the sterilized mixed solution to obtain the finished oat milk.
Compared with the prior art, the scheme of the embodiment of the invention at least has the following beneficial effects:
the preparation method of the high-protein plant-based oat milk with good stability provided by the invention takes oat as a raw material, and can improve the protein content in the finished oat milk by jointly acting amylase and protein glutaminase on oat flour; the stability of the finished oat milk can be improved at the same time without adding a stabilizer; the added value of the finished oat milk can be further improved, such as milky white color, rich nutrition and good taste.
Drawings
The above and other features, advantages and aspects of various embodiments of the present invention will become more apparent by referring to the following detailed description when taken in conjunction with the accompanying drawings. Throughout the drawings, the same or similar reference numbers refer to the same or similar elements. It should be understood that the drawings are schematic and that elements and elements are not necessarily drawn to scale. In the drawings:
FIG. 1 shows a process flow diagram of a method for preparing a plant-based oat milk according to an embodiment of the invention;
fig. 2 shows a process flow diagram of a method for preparing plant-based oat milk according to an embodiment of the invention.
Detailed Description
Embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While certain embodiments of the present invention are shown in the drawings, it should be understood that the present invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein, but rather are provided for a more thorough and complete understanding of the present invention. It should be understood that the drawings and the embodiments of the present invention are illustrative only and are not intended to limit the scope of the present invention.
It should be understood that the various steps recited in the method embodiments of the present invention may be performed in a different order and/or performed in parallel. Moreover, method embodiments may include additional steps and/or omit performing the illustrated steps. The scope of the invention is not limited in this respect.
The preparation method of the plant-based oat milk provided by the invention is further detailed with reference to the accompanying drawings 1-2 and specific examples.
The invention provides a preparation method of high-protein plant-based oat milk with good stability, which comprises the following steps:
s10, dissolving, cooking and grinding the oat flour to obtain oat pulp solution;
the specific process of step S10 includes:
s11, stirring and dissolving oat flour and water according to the mass ratio of 1: 5-1: 10;
s12, cooking the dissolved oat flour for 5-15 min to form oat paste;
s13, pouring the oat paste into a colloid mill for grinding to obtain oat pulp solution.
In step S12, the oat flour is cooked to inactivate lipases therein and gelatinize starch therein to form oat mash.
In one embodiment, before step S20, the method further includes:
s14, mixing the oat slurry solution and water according to the proportion of 1: 3-1: 5, and uniformly stirring. This step may further dilute the oat slurry solution to achieve the desired concentration for the actual production process.
S20, adding the oat slurry solution into an enzyme reactor, adding amylase and protein glutaminase into the oat slurry solution respectively, wherein the addition amount of the protein glutaminase is 0.1-0.5% of the oat flour by mass, and mixing uniformly to form a prefabricated mixture;
in step S20, the amylase is capable of catalyzing starch in the oat slurry solution, and the amylase can be added in an amount of 0.1-0.4% of the oat flour by mass to prevent protein particles from aggregating during starch precipitation, resulting in protein precipitation. The amylase includes but is not limited to high temperature alpha-amylase and medium temperature amylase.
The protein glutaminase is capable of catalyzing the protein in the oat pulp solution, causing the protein to solubilize. In the invention, the amylase and the protein glutaminase act on the oat pulp solution together, and the amylase and the protein glutaminase are matched with each other, so that the starch and the protein in the oat pulp solution can be dissolved to the maximum extent at the same time, and the protein content in the finished oat milk is improved.
S30, carrying out enzymolysis and liquefaction on the prefabricated mixture at the temperature of 50-70 ℃ for 0.1-3 h to obtain a semi-finished oat milk;
in step S30, the pre-formed mixture undergoes an enzymatic hydrolysis reaction to form an emulsion, i.e., a semi-finished oat milk. The temperature required in the enzymolysis reaction process is low, and the solubility of protein can be improved to a large extent in a short time, so that the finally generated finished oat milk has high protein content; the stability of the finished oat milk can be improved at the same time without adding a stabilizer; meanwhile, the protein granularity is more uniform and finer, and the taste of the finished oat milk is improved. Furthermore, the content of sediment in the semi-finished oat milk, including starch and protein residues, can be reduced, and the deslagging efficiency is improved.
S40, carrying out enzyme deactivation, centrifugal residue filtration, homogenization, sterilization and filling on the semi-finished oat milk to obtain the finished oat milk, wherein the protein content in the finished oat milk reaches 0.5-1% of the protein content in the oat pulp solution.
In step S40, the semi-finished oat milk is subjected to enzyme deactivation, centrifugal residue filtration, homogenization, sterilization and filling to obtain the finished oat milk, and the specific method comprises the following steps:
s41, heating the semi-finished oat milk to 80-90 ℃, and keeping for 30-40 min to inactivate the amylase and the protein glutaminase to obtain a first mixed solution. If the enzymatic reaction is carried out for a long time, an offensive odor is generated, which affects the taste of the final product.
S42, centrifuging the first mixed solution for 10-20 min under the condition of 2000-3500r/min, separating and removing the precipitate to obtain a second mixed solution.
And S43, homogenizing the second mixed solution under the pressure of 50-200 MPa to obtain a third mixed solution.
S44, sterilizing the third mixed solution at the temperature of 120-145 ℃ for 15-25S;
and S45, performing aseptic cold filling on the sterilized mixed solution to obtain the finished product of the oat milk.
In step S42, since the semi-finished oat milk produced in step S30 has a low content of precipitates, it is not necessary to use a large centrifugal force and waste resources, and thus the deslagging can be completed with a small centrifugal force or a short centrifugal time.
According to the preparation method provided by the invention, through biological enzyme engineering, amylase is combined with protein glutaminase, the amylase and the glutaminase are matched with each other, the protein solubility is improved, and a high-protein oat milk with good stability, milky white color, rich nutrition and good taste can be obtained without adding a stabilizer. In practical application, the oat milk can be used as a plant base material in products such as milk tea, coffee, ice cream and the like instead of milk.
Example 1
S10, mixing the oat flour and water according to the ratio of 1:5, stirring and dissolving, cooking for 10min, pouring the cooked oat paste into a colloid mill, and grinding to obtain an oat pulp solution;
s20, adding 0.1% of amylase and 0.1% of protein glutaminase to the oat pulp solution to form a prefabricated mixture;
s30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 1h to obtain a semi-finished oat milk;
s40, carrying out enzyme deactivation on the semi-finished oat milk, and removing dregs for 10min under the condition of centrifugal force 3500 r/min; and continuously homogenizing, sterilizing and canning to obtain the finished oat milk.
Example 2
S20, adding 0.1% amylase and 0.2% protein glutaminase to the oat slurry solution to form a pre-mix.
The other steps were the same as in example 1.
Example 3
S20, adding 0.1% amylase and 0.5% protein glutaminase to the oat slurry solution to form a pre-mix.
The other steps were the same as in example 1.
Comparative example 1
S10, mixing the oat flour and water according to the ratio of 1:5, stirring and dissolving, cooking for 10min, pouring the cooked oat paste into a colloid mill, and grinding to obtain an oat pulp solution;
s20, adding 0.1% of amylase into the oat pulp solution to form a prefabricated mixture;
s30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 1h to obtain a semi-finished oat milk;
s40, carrying out enzyme deactivation on the semi-finished oat milk, and removing dregs for 10min under the condition of centrifugal force 3500 r/min; and continuously homogenizing, sterilizing and canning to obtain the finished oat milk.
The following are the experimental results of the above examples, specifically, the protein content of the finished oat milk produced in examples 1-3 of the present invention and comparative example 1 is measured, and the results are shown in table 1.
TABLE 1
| Examples or comparative examples | Protein content | Protein content increase rate compared to comparative example 1 |
| Example 1 | 0.6％ | 50％ |
| Example 2 | 0.7％ | 75％ |
| Example 3 | 1％ | 150％ |
| Comparative example 1 | 0.4％ | 0％ |
As can be seen from the above table, the addition of protein glutaminase to amylase can increase the protein content in the oat milk compared with the addition of no glutaminase, and the protein content in the finished oat milk increases with the addition of protein glutaminase.
Example 4
S30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 2 hours to obtain the semi-finished oat milk.
The other steps were the same as in example 1.
Example 5
S30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 3 hours to obtain the semi-finished oat milk.
The other steps were the same as in example 1.
The following are the experimental results of the above examples, specifically, the protein content of the finished oat milk produced in examples 1, 4, 5 and 1 of the present invention was measured, and the results are shown in table 2.
TABLE 2
| Examples or comparative examples | Protein content | Protein content increase rate compared to comparative example 1 |
| Example 1 | 0.6％ | 50％ |
| Example 4 | 0.7％ | 75％ |
| Example 5 | 1％ | 150％ |
| Comparative example 1 | 0.4％ | 0％ |
As can be seen from the above table, the addition of protein glutaminase to amylase can increase the protein content in the oat milk compared with the addition of no glutaminase, and the protein content in the finished oat milk increases with the increase of the duration of the enzymolysis reaction.
Example 6
S10, mixing the oat flour and water according to the ratio of 1:5, stirring and dissolving, cooking for 10min, pouring the cooked oat paste into a colloid mill, and grinding to obtain an oat pulp solution;
s20, adding 0.1% of amylase and 0.2% of protein glutaminase to the oat pulp solution to form a prefabricated mixture;
s30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 1h to obtain a semi-finished oat milk;
s40, inactivating enzyme of the semi-finished oat milk, and removing residues for 20min under the condition of centrifugal force of 2000 r/min; and continuously homogenizing, sterilizing and canning to obtain the finished oat milk.
Example 7
S20, adding 0.1% amylase and 0.3% protein glutaminase to the oat slurry solution to form a pre-mix.
The other steps were the same as in example 6.
Example 8
S20, adding 0.1% amylase and 0.5% protein glutaminase to the oat slurry solution to form a pre-mix.
The other steps were the same as in example 6.
Comparative example 2
S10, mixing the oat flour and water according to the ratio of 1:5, stirring and dissolving, cooking for 10min, pouring the cooked oat paste into a colloid mill, and grinding to obtain an oat pulp solution;
s20, adding 0.1% of amylase into the oat pulp solution to form a prefabricated mixture;
s30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 1h to obtain a semi-finished oat milk;
s40, inactivating enzyme of the semi-finished oat milk, and removing residues for 20min under the condition of centrifugal force of 2000 r/min; and continuously homogenizing, sterilizing and canning to obtain the finished oat milk.
The following are experimental results of the above examples, and specifically, the precipitation effect of the oat milk of the present invention in examples 6 to 8 and comparative example 2 after standing for 24 hours was evaluated, and the evaluation results are shown in table 3.
TABLE 3
| Examples or comparative examples | Effect of precipitation |
| Example 6 | Small part of precipitate |
| Example 7 | Almost no precipitate |
| Example 8 | No precipitation |
| Comparative example 2 | Most of the precipitate |
As can be seen from the above table, in the step of removing the residues, even though the centrifugal force is reduced, when the enzymatic reaction lasts for a certain period of time, the stability of the finished oat milk can be improved by the addition amount of the protein glutaminase; and the more the protein glutaminase is added, the less precipitate is in the finished oat milk, and the better the stability is.
Example 9
S10, mixing the oat flour and water according to the ratio of 1:5, stirring and dissolving, cooking for 10min, pouring the cooked oat paste into a colloid mill, and grinding to obtain an oat pulp solution;
s20, adding 0.1% of amylase and 0.1% of protein glutaminase to the oat pulp solution to form a prefabricated mixture;
s30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 1h to obtain a semi-finished oat milk;
s40, inactivating enzyme of the semi-finished oat milk, and removing residues for 20min under the condition of centrifugal force of 2000 r/min; and continuously homogenizing, sterilizing and canning to obtain the finished oat milk.
Example 10
S30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 2 hours to obtain the semi-finished oat milk.
The other steps were the same as in example 9.
Example 11
S30, heating the prefabricated mixture to 60 ℃, and performing enzymolysis and liquefaction for 3 hours to obtain the semi-finished oat milk.
The other steps were the same as in example 9.
The following are experimental results of the above examples, and specifically, the precipitation effect of the oat milk of the present invention in examples 9 to 11 and comparative example 2 after standing for 24 hours was evaluated, and the evaluation results are shown in table 4.
TABLE 4
| Examples or comparative examples | Effect of precipitation |
| Example 9 | Small part of precipitate |
| Example 10 | Almost no precipitate |
| Example 11 | No precipitation |
| Comparative example 2 | Most of the precipitate |
As can be seen from the above table, in the step of removing the residues, even if the centrifugal force is reduced, when the amount of the protein glutaminase added is constant, the stability of the finished oat milk can be improved by increasing the duration of the enzymatic reaction; and the longer the enzymatic reaction time is, the less the finished oat milk is precipitated, and the better the stability is.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. A preparation method of high-protein plant-based oat milk with good stability is characterized by comprising the following steps:
dissolving oat flour, cooking and grinding to obtain an oat pulp solution;
adding the oat slurry solution into an enzyme reactor, respectively adding amylase and protein glutaminase into the oat slurry solution, wherein the addition amount of the protein glutaminase is 0.1-0.5% of the mass of the oat flour, and uniformly mixing to form a prefabricated mixture;
carrying out enzymolysis liquefaction on the prefabricated mixture for 0.1-3 h at the temperature of 50-70 ℃ to obtain a semi-finished oat milk;
and (3) carrying out enzyme deactivation, centrifugal filter residue filtration, homogenization, sterilization and filling on the semi-finished product of the oat milk to obtain a finished product of the oat milk, wherein the protein content in the finished product of the oat milk is 0.5-1% of the protein content in the oat pulp solution.
2. The method of claim 1, wherein the amylase is added in an amount of 0.1% to 0.4% by weight of the oat flour.
3. The method of claim 1, wherein the amylase comprises one or more of a high temperature alpha-amylase, a medium temperature amylase.
4. The method of claim 1, wherein the dissolving, cooking and refining of oat flour to obtain an oat pulp solution comprises:
stirring and dissolving oat flour and water according to the proportion of 1: 5-1: 10;
cooking the dissolved oat flour for 5-15 min to form oat paste;
and pouring the oat paste into a colloid mill for grinding to obtain an oat pulp solution.
5. The method of claim 1, further comprising, prior to adding the oat slurry solution to the enzyme reactor:
and mixing the oat slurry solution and water according to the proportion of 1: 3-1: 5, and uniformly stirring.
6. The method according to claim 1, wherein the enzyme deactivation and centrifugal filtration of the semi-finished oat milk comprises:
heating the semi-finished oat milk to 80-90 ℃, and keeping for 30-40 min to inactivate the amylase and the protein glutaminase to obtain a first mixed solution;
and centrifuging the first mixed solution for 15-20 min under the condition of 2000-3500r/min, and separating and removing precipitates to obtain a second mixed solution.
7. The method of claim 6, wherein the homogenization process comprises:
and homogenizing the second mixed solution under the condition that the pressure is 50-200 MPa to obtain a third mixed solution.
8. The method of claim 7, wherein the sterilization, filling process comprises:
sterilizing the third mixed solution at the temperature of 120-145 ℃ for 15-25 s;
and (5) carrying out aseptic cold filling on the sterilized mixed solution to obtain the finished oat milk.
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| WO2022244875A1 (en) * | 2021-05-21 | 2022-11-24 | 天野エンザイム株式会社 | Method for manufacturing processed oat food, beverage or food material |
| CN115843884A (en) * | 2021-09-23 | 2023-03-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Oat milk and preparation method thereof |
| CN115843884B (en) * | 2021-09-23 | 2023-11-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Oat milk and preparation method thereof |
| CN113995020A (en) * | 2021-11-16 | 2022-02-01 | 江南大学 | Plant high-protein rice milk and preparation method thereof |
| CN114431300A (en) * | 2022-02-25 | 2022-05-06 | 江苏伊云贝尔饮料股份有限公司 | Method and device for preparing whole oat milk |
| CN114868852A (en) * | 2022-03-08 | 2022-08-09 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for liquid oat base material and use method thereof |
| CN115500373A (en) * | 2022-05-24 | 2022-12-23 | 成都大学 | Oat chickpea biscuit and preparation method thereof |
| WO2023239546A1 (en) * | 2022-06-06 | 2023-12-14 | Amai, Llc | Thermal and moisture-resistant edible container and method of making the same |
| CN115226775A (en) * | 2022-07-18 | 2022-10-25 | 上海家怡食品有限公司 | Oat milk beverage and preparation method thereof |
| CN115380981A (en) * | 2022-08-09 | 2022-11-25 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for cold-extracted coffee and application method thereof |
| CN115669852A (en) * | 2022-12-27 | 2023-02-03 | 河北科技大学 | Preparation method of brewing type water-soluble oat flour |
| CN115843873A (en) * | 2022-12-28 | 2023-03-28 | 河北科技大学 | Preparation method of novel oat yoghourt |
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