CN113040323A - Preparation method of strong-flavor oat milk and product thereof - Google Patents
Preparation method of strong-flavor oat milk and product thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of strong aromatic oat milk and a product thereof, which comprises the steps of cleaning oat, inactivating enzyme, curing and centrifugally separating to obtain liquid and oat residues; carrying out enzymolysis on the obtained liquid, then centrifuging, discarding filter residues, and collecting enzymolysis liquid A; carrying out enzymolysis and Maillard reaction on the obtained oat residues, centrifuging, discarding filter residues, and collecting enzymolysis liquid B; mixing the obtained enzymolysis liquid A and B, blending, homogenizing, sterilizing, cooling, aseptically canning to obtain the strong-flavor oat milk. The invention firstly provides that the Maillard reaction is applied to the production process of the oat milk, the problems of insufficient flavor, insufficient aroma and the like of the oat milk are solved, and the strong-flavor oat milk meeting the requirements of consumers is produced.
Description
Technical Field
The invention belongs to the technical field of deep processing of grains, and particularly relates to a preparation method of strong-flavor oat milk and a product thereof.
Background
Oats (academic name: Avena sativa L.) are annual herbaceous plants of the genus Avena, poaceae. The oat contains polyunsaturated fatty acids such as oleic acid and linoleic acid, and also contains amino acids, dietary fibers, mineral elements, beta-glucan and other components which are necessary to human bodies and beneficial to human bodies. A series of researches show that the oat and products thereof can reduce cholesterol, control blood sugar, improve constipation and the like by being taken frequently. Thus, oat products are gaining increasing consumer popularity.
The oat milk is one of oat products which are produced by using oats as raw materials and through processes of cooking, enzymolysis, centrifugation and the like. The Mongweisha and the like report the development of the oat milk beverage, and meanwhile, the Jiangxing researches the composite stability of the oat milk. Zhang Hui, etc. invents a preparation method of oat milk with good taste, color and stability (authorization number: CN 102960461B); wangzong et al discloses a pure plant oat milk and its preparation method (publication No. CN 111772071A). Although oat milk is favored by consumers, the oat milk has the problems of light flavor, insufficient aroma and the like. At present, although a lot of documents and patents are researched and reported on oat milk, how to produce strong-flavor oat milk still remains a blank.
The maillard reaction refers to a polymerization, condensation, and the like reaction of a compound containing a free amino group and a reducing sugar or carbonyl compound at normal temperature or under heating, and through a complicated process, reduced ketones, aldehydes, and heterocyclic compounds are produced, which are main sources of color and flavor of foods. The Maillard reaction has been widely used in various fields of food. The Zhoufeng and the like research the process that the peanut meal protein enzymolysis liquid and reducing sugar are heated together to generate Maillard reaction to generate the strong fragrant peanut oil flavor; the Zuhuafang researches the development of Maillard flavor products of chicken bone proteolytic liquid based on Maillard reaction. Shizhifa, etc. discloses a method for preparing Maillard reaction products by using medlar extract, the Maillard reaction products and application (publication number: CN 111374345A); schwangsei et al discloses a preparation method of a Maillard reaction modified corn germ protein beverage (publication No. CN 111671018A). At present, the process for producing the strong aromatic oat milk by utilizing the Maillard reaction is not reported yet.
Therefore, how to produce the strong-flavor oat milk is a great problem in the industry.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the strong-flavor oat milk.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing strong aromatic oat milk comprises cleaning oat, inactivating enzyme, aging, and centrifuging to obtain liquid and oat residue; carrying out enzymolysis on the obtained liquid, then centrifuging, discarding filter residues, and collecting enzymolysis liquid A; carrying out enzymolysis and Maillard reaction on the obtained oat residues, centrifuging, discarding filter residues, and collecting enzymolysis liquid B; mixing the obtained enzymolysis liquid A and B, blending, homogenizing, sterilizing, cooling, aseptically canning to obtain the strong-flavor oat milk.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: and the enzyme deactivation is carried out by adopting high-pressure steam, wherein the enzyme deactivation temperature is 120-150 ℃, and the enzyme deactivation time is 5-10 min.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: the curing, including,
and (3) adding water into the oat after enzyme deactivation, mixing, and cooking for 40-50 min, wherein the weight ratio of the water to the oat is 8-14: 1.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: and performing centrifugal separation to obtain liquid and oat residues, wherein the centrifugal speed is 3000-5000 r/min, and the centrifugal time is 20-40 min.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: the obtained liquid is subjected to enzymolysis, including,
adding 0.2-0.8% of liquefying enzyme and 0.8-1.4% of isoamylase into the obtained liquid, carrying out enzymolysis for 50-70min at 55-70 ℃, adding 0.2-0.8% of alkaline protease, and carrying out enzymolysis for 30-40min at 50-60 ℃.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: and centrifuging, discarding filter residues, and collecting the enzymolysis liquid A, wherein the centrifuging speed is 2000-3500 r/min, and the centrifuging time is 15-25 min.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: the obtained oat residue is subjected to enzymolysis, including,
adding neutral protease and flavourzyme into the oat residue to form compound enzyme according to the mass ratio of 1: 4-6, wherein the addition amount is 0.5-0.9%, and performing enzymolysis for 20-40min at the temperature of 45-55 ℃;
then adding mould amylase with the addition amount of 0.8-1.4%, and carrying out enzymolysis for 30-45min at the temperature of 55-65 ℃.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: the Maillard reaction and centrifugation are carried out, wherein the temperature of the Maillard reaction is 85-105 ℃, the reaction time is 60-75min, the centrifugation speed is 8000-10000 r/min, and the centrifugation time is 30-45 min.
As a preferable scheme of the preparation method of the strong aromatic oat milk, the preparation method comprises the following steps: mixing, blending and homogenizing the obtained enzymolysis liquid A and B, wherein the volume ratio of the enzymolysis liquid A to the enzymolysis liquid B is 10-15: 1, the homogenization is two-stage homogenization, the first-stage homogenization is 200-280 MPa, and the second-stage homogenization is 300-360 MPa.
The invention further aims to overcome the defects in the prior art and provide a preparation method of the strong-flavor oat milk to prepare the strong-flavor oat milk product.
The invention has the beneficial effects that:
(1) the invention firstly provides that the Maillard reaction is applied to the production process of the oat milk, the problems of insufficient flavor, insufficient aroma and the like of the oat milk are solved, and the strong-flavor oat milk meeting the requirements of consumers is produced.
(2) The invention also provides an effective solution for the sustainable utilization of the oat slag, thereby improving the utilization rate of raw materials and the added value of products.
(3) The method is simple, green and environment-friendly, and provides a new idea for production and processing of the strong-flavor oat milk.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The isoamylase of the invention: the enzyme activity is 1000U/g, and is derived from the Novoxil; alkaline protease: the enzyme activity is 5000U/g, and the enzyme is derived from the Novoxil; neutral protease: the enzyme activity is 3500U/g, and is derived from Novoxil; flavor protease: the enzyme activity is 4500U/g, and the enzyme is from Disemann; liquefying enzyme: the enzyme activity is 2000U/g, and is from Dismann; mold amylase: the enzyme activity is 2500U/g, and the enzyme is from Dismann. The raw materials in the invention are all commonly sold in the market.
Example 1
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue;
step 2: adding 0.6% of liquefying enzyme and 1.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at the temperature of 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount of the compound enzyme is 0.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 1.1%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 90 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, homogenizing at 250MPa in the first section and at 310MPa in the second section; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 1
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue;
step 2: adding 0.1% of liquefying enzyme and 0.4% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount of the compound enzyme is 0.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 1.1%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 90 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 2
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue;
step 2: adding 1.6% of liquefying enzyme and 2.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount of the compound enzyme is 0.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 1.1%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 90 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 3
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue
Step 2: adding 0.6% of liquefying enzyme and 1.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at the temperature of 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount of the compound enzyme is 0.4%, and carrying out enzymolysis for 25min at 49 ℃; adding mold amylase with the addition amount of 0.4%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 90 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 4
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue
Step 2: adding 0.6% of liquefying enzyme and 1.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at the temperature of 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount is 1.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 2.4%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 90 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 5
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue
Step 2: adding 0.6% of liquefying enzyme and 1.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at the temperature of 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 as compound enzyme, wherein the adding amount is 0.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 1.1%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 80 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 6
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: aging at a ratio of 9:1 for 45min, centrifuging at 4500r/min for 30min, and separating to obtain liquid and oat residue;
step 2: adding 0.6% of liquefying enzyme and 1.1% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 55min at the temperature of 60 ℃; then adding 0.4% of alkaline protease, and carrying out enzymolysis for 33min at 55 ℃; centrifuging at 2500r/min for 20min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5) into the oat residue obtained in the step 1 to obtain compound enzyme, wherein the addition amount of the compound enzyme is 0.7%, and carrying out enzymolysis for 25min at 49 ℃; then adding mould amylase with the addition amount of 1.1%, and performing enzymolysis at 60 deg.C for 35 min; then controlling the temperature to be 110 ℃ and the reaction time to be 65min, and carrying out Maillard reaction; then 9000r/min, centrifuging for 30min, and discarding filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymolysis liquid A and B obtained in the step (2) and the step (3) according to the proportion of 12: 1, blending; homogenizing at one stage under 250MPa and at the second stage under 310 MPa; then UHT sterilization temperature is 130 ℃, and sterilization time is 25 s; and cooling to 25 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Meanwhile, the flavor of the oat milk is scored in combination with sensory evaluation, and is specifically shown in table 1:
TABLE 1 evaluation criteria for Luzhou-flavor oat fermented milk
The evaluation results are shown in table 2 below.
TABLE 2
| Fragrance | Taste of the product | Sweetness by acidity | |
| Example 1 | 10 | 10 | 10 |
| Comparative example 1 | 9 | 3 | 1 |
| Comparative example 2 | 9 | 2 | 1 |
| Comparative example 3 | 2 | 6 | 8 |
| Comparative example 4 | 3 | 7 | 9 |
| Comparative example 5 | 4 | 5 | 7 |
| Comparative example 6 | 1 | 6 | 8 |
Detecting flavor substances in the strong-flavor oat milk: weighing 4g of strong aromatic oat milk in an extraction flask, and adding 5 mu L of internal standard methyl heptanoate with the concentration of 10 ppm. Extracting flavor substances by adopting solid phase extraction: extraction conditions are as follows: and adsorbing the 85-micron CAR/PDMS solid-phase micro-extraction head at 50 ℃ for 30min, and performing resolution at 250 ℃ for 3 min. Gas chromatographic analysis: conditions are as follows: HP-INNOWAx chromatographic column (30m × 0.25mm × 0.25mm) with helium as carrier gas at initial temperature of 40 deg.C for 5min, and heating to 200 deg.C at speed of 5 deg.C/min for 15 min. Injecting sample without shunting, wherein the temperature of the injection port is 250 ℃. Mass spectrometry analysis: conditions are as follows: the electron energy of the EI ion source is 70eV, the emission current is 200 muA, the electron multiplication voltage is 350V, the temperature of the ion source is 200 ℃, and the mass scanning range is 33-450 amu.
The flavor test results are shown in Table 3.
TABLE 3
Wherein, the 2-methyl butyraldehyde has apple smell; 3-furaldehyde, with an almond odor; trans-2-nonenal, uncoordinated off-flavor and stale buttery flavor; n-hexanol, pungent odor; taste of 2-methylpyrazine, nuts and baked goods; 2-ethyl-3-methylpyrazine, nutty, arachis; 2-ethyl-3, 5-dimethylpyrazine having a nut-frying aroma; 2-pentylfuran having a bean-like flavor, a fruity flavor; 2-undecanone, milk flavor.
From the results, the flavor, the taste and the sweet and sour degree of the oat milk can be reduced by changing the enzymolysis concentration or the temperature of the Maillard reaction, and only the oat milk obtained by the treatment of the enzymolysis concentration and the Maillard reaction temperature has strong flavor, favorite taste and proper sweet and sour degree.
Example 2
Step 1: cleaning herba Avenae Fatuae, inactivating enzyme at 150 deg.C for 6 min; according to the weight ratio of water to oat: curing for 48min at the ratio of 10:1, centrifuging for 35min at the speed of 4000r/min, and separating to obtain liquid and oat residues;
step 2: adding 0.7% of liquefying enzyme and 1.0% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 50min at 65 ℃; then adding 0.6% of alkaline protease, and carrying out enzymolysis for 31min at 57 ℃; centrifuging at 2700r/min for 22min, and removing filter residue to obtain enzymolysis solution A;
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis for 38min at 63 ℃; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
and 4, step 4: and (3) mixing the enzymatic hydrolysate A and B obtained in the step (2) and the step (3) according to the ratio of 13: 1, blending; homogenizing at one stage under 240MPa and homogenizing at the second stage under 320 MPa; then UHT sterilization temperature is 127 ℃, and sterilization time is 30 s; cooling to 28 ℃, and finally, carrying out aseptic canning on the cooled strong aromatic oat milk to obtain the strong aromatic oat milk.
Comparative example 7
Compared with the embodiment 2, the difference is that:
step 2: adding 0.7% of liquefying enzyme and 1.0% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 30min at 65 ℃; then adding 0.6% of alkaline protease, and carrying out enzymolysis for 31min at 57 ℃; centrifuging at 2700r/min for 22min, and removing filter residue to obtain enzymolysis solution A;
the oat milk was obtained as in example 2.
Comparative example 8
Compared with the embodiment 2, the difference is that:
step 2: adding 0.7% of liquefying enzyme and 1.0% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 90min at 65 ℃; then adding 0.6% of alkaline protease, and carrying out enzymolysis for 31min at 57 ℃; centrifuging at 2700r/min for 22min, and removing filter residue to obtain enzymolysis solution A;
the oat milk was obtained as in example 2.
Comparative example 9
Compared with the embodiment 2, the difference is that:
step 2: adding 0.7% of liquefying enzyme and 1.0% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 50min at 65 ℃; then adding 0.6% of alkaline protease, and carrying out enzymolysis for 20min at 57 ℃; centrifuging at 2700r/min for 22min, and removing filter residue to obtain enzymolysis solution A;
the oat milk was obtained as in example 2.
Comparative example 10
Compared with the embodiment 2, the difference is that:
step 2: adding 0.7% of liquefying enzyme and 1.0% of isoamylase into the liquid obtained in the step 1, and carrying out enzymolysis for 50min at 65 ℃; then adding 0.6% of alkaline protease, and carrying out enzymolysis for 50min at 57 ℃; centrifuging at 2700r/min for 22min, and removing filter residue to obtain enzymolysis solution A;
the oat milk was obtained as in example 2.
Comparative example 11
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 15min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis for 38min at 63 ℃; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 12
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 45min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis for 38min at 63 ℃; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 13
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and carrying out enzymolysis for 25min at 63 ℃; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 14
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 50 min; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 15
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature to be 96 ℃, reacting for 50min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 16
Compared with the embodiment 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:5.5) into the oat residue obtained in the step 1 as compound enzyme, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature at 96 ℃ and the reaction time at 85min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Meanwhile, the flavor of the oat milk is scored in combination with sensory evaluation, and is specifically shown in table 1.
The evaluation results are shown in table 4 below.
TABLE 4
From the results, the flavor, the taste and the sweet and sour degree of the oat milk can be reduced by changing the time of the enzymolysis or the Maillard reaction, and only the oat milk obtained by the treatment of the enzymolysis and the Maillard reaction time has strong flavor, favorite taste and proper sweet and sour degree.
Comparative example 16
Under the conditions of example 2, the difference is that:
and step 3: adding protease (flavourzyme) into the oat residue obtained in the step 1, wherein the adding amount is 0.8%, and carrying out enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 17
Under the conditions of example 2, the difference is that:
and step 3: adding protease (neutral protease) into the oat residue obtained in the step 1, wherein the addition amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 18
Under the conditions of example 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:4) into the oat residue obtained in the step 1 as compound enzyme, wherein the adding amount is 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, and removing filter residue to obtain enzymolysis solution B;
the oat milk was obtained as in example 2.
Comparative example 19
Under the conditions of example 2, the difference is that:
and step 3: adding protease (neutral protease: flavourzyme: 1:7) into the oat residue obtained in the step 1 as compound enzyme, adding the compound enzyme into the oat residue at an amount of 0.8%, and performing enzymolysis for 35min at 53 ℃; then adding mould amylase with the addition amount of 1.2%, and performing enzymolysis at 63 deg.C for 38 min; then controlling the temperature at 96 ℃ and the reaction time at 70min, and carrying out Maillard reaction; centrifuging at 9500r/min for 35min, removing filter residue to obtain enzymolysis solution B
The oat milk was obtained as in example 2.
The flavor test results are shown in Table 5.
TABLE 5
In the step 2 of the invention, the enzymolysis condition is that 0.2 to 0.8 percent of liquefying enzyme and 0.8 to 1.4 percent of isoamylase are added for enzymolysis for 50 to 70min at the temperature of between 55 and 70 ℃; then adding 0.2-0.8% of alkaline protease, and carrying out enzymolysis for 30-40min at 50-60 ℃ for the following purposes: if the action effect of amylase is low, the sweetness is not enough and the starch is not hydrolyzed completely; if the effect of amylase is too high, the sweetness is too high, and the sweetness is difficult to be accepted by consumers. If the action effect of the protease is higher, a large amount of bitter peptides can be generated; if the effect of the protease is too low, the taste is too light and not mellow enough.
The enzymolysis condition of the Maillard reaction in the step 3 of the invention is that protease (neutral protease: flavourzyme 1:4-1:6) is compound enzyme, the addition amount is 0.5-0.9%, and the enzymolysis is carried out for 20-40min at 45-55 ℃; then adding mold amylase with the addition amount of 0.8-1.4%, and performing enzymolysis at 55-65 deg.C for 30-45 min. Then keeping the reaction temperature at 85-105 ℃ and the reaction time at 60-75min for the following purposes: if the action effect of the protease or the mold amylase is too low, the generated Maillard reaction substrate is insufficient, so that the generation of flavor is influenced; if the effect of protease or mold amylase is too high, a large amount of Maillard reaction substrate is generated, so that it is difficult to control the process of the reaction, resulting in the generation of an offensive odor. Meanwhile, the temperature or time of the Maillard reaction is lower than the range of the invention, so that the generated flavor is not rich enough; if the temperature or time of the Maillard reaction is higher than the range of the present invention, excessive off-flavor substances are generated and an unpleasant flavor is generated.
The invention firstly provides that the Maillard reaction is applied to the production process of the oat milk, the problems of insufficient flavor, insufficient aroma and the like of the oat milk are solved, and the strong-flavor oat milk meeting the requirements of consumers is produced.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. The preparation method of the strong-flavor oat milk is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
washing oat, inactivating enzyme, curing, and centrifugally separating to obtain liquid and oat residue;
carrying out enzymolysis on the obtained liquid, then centrifuging, discarding filter residues, and collecting enzymolysis liquid A;
carrying out enzymolysis and Maillard reaction on the obtained oat residues, centrifuging, discarding filter residues, and collecting enzymolysis liquid B;
mixing the obtained enzymolysis liquid A and B, blending, homogenizing, sterilizing, cooling, aseptically canning to obtain the strong-flavor oat milk.
2. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: and the enzyme deactivation is carried out by adopting high-pressure steam, wherein the enzyme deactivation temperature is 120-150 ℃, and the enzyme deactivation time is 5-10 min.
3. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: the curing, including,
and (3) adding water into the oat after enzyme deactivation, mixing, and cooking for 40-50 min, wherein the weight ratio of the water to the oat is 8-14: 1.
4. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: and performing centrifugal separation to obtain liquid and oat residues, wherein the centrifugal speed is 3000-5000 r/min, and the centrifugal time is 20-40 min.
5. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: the obtained liquid is subjected to enzymolysis, including,
adding 0.2-0.8% of liquefying enzyme and 0.8-1.4% of isoamylase into the obtained liquid, carrying out enzymolysis for 50-70min at 55-70 ℃, adding 0.2-0.8% of alkaline protease, and carrying out enzymolysis for 30-40min at 50-60 ℃.
6. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: and centrifuging, discarding filter residues, and collecting the enzymolysis liquid A, wherein the centrifuging speed is 2000-3500 r/min, and the centrifuging time is 15-25 min.
7. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: the obtained oat residue is subjected to enzymolysis, including,
adding neutral protease and flavourzyme into the oat residue to form compound enzyme according to the mass ratio of 1: 4-6, wherein the addition amount is 0.5-0.9%, and performing enzymolysis for 20-40min at the temperature of 45-55 ℃;
then adding mould amylase with the addition amount of 0.8-1.4%, and carrying out enzymolysis for 30-45min at the temperature of 55-65 ℃.
8. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: the Maillard reaction and centrifugation are carried out, wherein the temperature of the Maillard reaction is 85-105 ℃, the reaction time is 60-75min, the centrifugation speed is 8000-10000 r/min, and the centrifugation time is 30-45 min.
9. The preparation method of the highly flavored oat milk according to claim 1, characterized in that: mixing, blending and homogenizing the obtained enzymolysis liquid A and B, wherein the volume ratio of the enzymolysis liquid A to the enzymolysis liquid B is 10-15: 1, the homogenization is two-stage homogenization, the first-stage homogenization is 200-280 MPa, and the second-stage homogenization is 300-360 MPa.
10. A highly flavored oat milk product prepared by the method for preparing highly flavored oat milk of any one of claims 1 to 9.
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