CN113133516B - High-emulsibility pure plant oat milk and preparation method thereof - Google Patents
High-emulsibility pure plant oat milk and preparation method thereof Download PDFInfo
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- CN113133516B CN113133516B CN202110076696.6A CN202110076696A CN113133516B CN 113133516 B CN113133516 B CN 113133516B CN 202110076696 A CN202110076696 A CN 202110076696A CN 113133516 B CN113133516 B CN 113133516B
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention relates to a pure plant oat milk with high emulsibility, which comprises the following raw materials in percentage by mass: 15-25% of oat, 5-8% of functional grease, 1-5% of dietary fiber, 0.02-0.5% of stabilizer, 0.001-0.005% of natural antioxidant and the balance of water; the functional oil is one or more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, plukenetia volubilis fruit oil and macadamia nut oil. The original structure of the oat protein is physically modified by adopting a mode of combining ultrahigh pressure with enzymolysis, the functional characteristics of the oat protein can be greatly improved by combining the ultrahigh pressure with the enzymolysis, and particularly, the emulsifying property of the oat protein is obviously improved, and the oat protein has the advantages of good safety, mild action and high production efficiency.
Description
Technical Field
The invention relates to the field of beverages, in particular to a pure plant oat milk with high emulsibility and a preparation method thereof.
Background
In recent years, plant-based food and beverage products have been developed rapidly, and plant milk is not only the largest category of market scale in plant-based industries, but also begins to dominate the traditional dairy market. The oat naturally has good nutritional value, contains a large amount of resistant starch which can be used as functional dietary fiber, and can also provide a large amount of oat protein. However, the highest content of oat protein is globulin which is difficult to dissolve in water due to its compact spatial structure and has lower solubility in an acidic environment, which greatly limits the application of oat products in the field of food and beverage.
The protection and development of the functional characteristics of oat protein by the traditional oat milk production process are ignored all the time. On one hand, once the protein is heated and denatured in the processing process, the problems of reduced solubility, delamination, precipitation, short shelf life and the like are easy to occur; on the other hand, the functionality of natural oat proteins is difficult to meet the existing processing requirements, especially in the absence of emulsifying activity and stability. Therefore, how to optimize the functionality of oat protein and protect the oat protein from thermal denaturation becomes one of the problems to be overcome by the novel oat milk.
Although the existing technology has a method of adding protease, which can be used for increasing the water solubility and the emulsibility of protein, the substrate specificity is poor, bitter peptides can be generated, and the taste can be bitter after taste. More importantly, it is difficult to control the degree of proteolysis, and if the peptide to be proteolyzed has a small molecular weight, its hydrophilic and hydrophobic regions are small, and it is difficult to strongly adsorb to the phase interface to exert an emulsion stabilizing effect.
The invention aims to design a pure plant oat milk with high emulsibility and a preparation method thereof, aiming at the defects that the protein is easy to be thermally denatured and has poor emulsibility.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide the pure plant oat milk with high emulsibility and the preparation method thereof, which can effectively solve the problems in the prior art.
The technical scheme of the invention is as follows:
a pure plant oat milk with high emulsibility comprises the following raw materials by mass: 15-25% of oat, 5-8% of functional grease, 1-5% of dietary fiber, 0.02-0.5% of stabilizer, 0.001-0.005% of natural antioxidant and the balance of water; the functional oil is one or more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, plukenetia volubilis fruit oil and macadamia nut oil; the dietary fiber is one or more of resistant dextrin, inulin, polydextrose, fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and citrus fiber; the natural antioxidant is one or more of rosemary extract, natural tocopherol, tea polyphenol palmitate and ascorbyl palmitate; the stabilizer is a mixture of any of phospholipid, guar gum, gellan gum, carrageenan, sodium chloride, dipotassium hydrogen phosphate and sodium hexametaphosphate.
The raw materials in the invention are not added as follows: the emulsifying agent which can not be digested by human body and can increase the risk of human intestinal diseases such as monoglyceride, diglycerol fatty acid value, sucrose ester, diacetyl tartaric acid monoglyceride and diglyceride is realized by physically modifying natural oat protein. Meanwhile, edible sugar or sweetening agent and the like are not added, and saccharifying enzyme treatment is not carried out, so that on one hand, Maillard reaction between reducing sugar and protein can be avoided, and the finished product has milky color; on the other hand, the sweetness is derived from oligosaccharide and maltose generated by amylase hydrolysis in the process, the content of monosaccharide in the finished product is low, and the sugar control and sugar reduction effects of the oat beta-glucan are better met.
A small amount of inulin can be preferably used as the dietary fiber in the raw material, because the inulin is a soluble dietary fiber and has strong water absorption and the capability of not binding protein, the change of water in an emulsion system and the damage of hydrogen bonds and van der Waals force between proteins are caused, the interaction of side chain hydrophilic groups and water is enhanced by looser protein molecules and larger surface area, and the solubility of the protein is increased. Although inulin itself is not surface active, the presence of a small amount of inulin favors protein adsorption kinetics, the limited thermodynamic compatibility of the two biopolymers, resulting in the inulin concentrating the interfacial adsorbed proteins. Especially when the addition concentration is low (such as 1-3%), the adsorption performance of the protein to the interface of the emulsion can be obviously improved.
The raw material stabilizer can be soybean lecithin, and the phospholipid molecule contains hydrophilic lipophilic group, so that the natural surfactant has excellent emulsifying property. The phosphatidylcholine molecules and the hydrophobic regions in the protein structure can be combined with each other through hydrophobic interaction to form a phospholipid-protein binary complex, and the phospholipid-protein binary complex has a synergistic effect on the aspect of emulsion stabilization. The presence of phospholipids helps to: 1. promoting the formation of oil drops with smaller particle size in the initial stage of the emulsion; 2. completely covers the interface of oil droplets which may be formed during high-pressure homogenization and increases the thickness of the interface film, thereby reducing the flocculation index and emulsion stratification rate of the oil droplets and making the emulsion more stable. Moreover, after the ultrahigh pressure and hydrolysis steps S3-S5 used in the preparation process of the technical scheme are used for treatment, oat protein molecules are unfolded, so that more hydrophobic groups in the oat protein are exposed, the surface hydrophobicity is improved, the interaction between the protein and phospholipid is further facilitated, and the emulsifying activity of the protein and phospholipid is enhanced.
The functional oil in the raw material is one or more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, plukenetia volubilis linneo oil and macadamia nut oil. Because the oil content of the oat milk is about 0.5-1%, the oat milk tastes thin, and the functional oil is added, the nutritive value of a finished product can be improved, the mellowness and the creaminess of the finished product can be effectively improved, the problem of thin mouthfeel commonly existing in plant-based beverages is solved to a certain extent, and the dependence on non-dairy creamer is avoided.
A preparation method of pure plant oat milk with high emulsibility comprises the following steps:
s1, crushing materials: firstly, carrying out enzyme deactivation treatment on oat by short-time steam or combination of steam and ultrasound in advance, and crushing the oat to 60-80 meshes after the oat is not steamed, fried, baked or extruded and puffed;
s2, colloid mill: putting the crushed oat and softened water into a colloid mill for milling until the obtained slurry can pass through a sieve of 80-100 meshes;
s3, low-temperature swelling and ultrahigh-pressure treatment: carrying out low-temperature swelling and ultrahigh-pressure treatment on the slurry obtained in the step S2, wherein the temperature of the low-temperature swelling is 55-65 ℃, and the heat preservation time is 10-120 min; the pressure of the ultrahigh pressure treatment is controlled to be 100-500 MPa, the treatment time is 10-30 min, and the treatment temperature is 30-50 ℃;
s4, primary hydrolysis: heating the slurry treated in the step S3 to 60-65 ℃, adjusting the pH to 6.5-7.0, and adding an amylase preparation for hydrolysis, wherein the stirring speed is kept at 80-800 rpm in the hydrolysis process, and the hydrolysis time is 1-2 hours; the main amylase in the amylase preparation is one or a mixture of medium-temperature alpha-amylase and beta-amylase, and the mass part ratio of the amylase in the amylase preparation to the solid content of the slurry obtained in the step S3 is 0.05-0.15%;
s5, secondary hydrolysis: cooling the material obtained in the step S4 to 30-40 ℃, adjusting the pH to 6.8-7.2, adding a protein glutaminase preparation for hydrolysis, and keeping the stirring speed at 80-800 rpm in the hydrolysis process for 1-2 hours; the mass part ratio of the protein glutaminase in the protein glutaminase preparation to the solid content of the material obtained in the step S4 is 0.03-0.05%;
s6, fine filtering: filtering the hydrolysate obtained in the step S5 through a fine filter or filter cloth of 120-200 meshes;
s7, mixing: sending the filtrate obtained in the step S6 into an emulsification tank, adding dietary fiber and a stabilizer for high-speed shearing and mixing, wherein the temperature during high-speed shearing is kept at 50-65 ℃ for 10-30 min;
s8, emulsification: pre-mixing functional grease and a natural antioxidant, feeding the mixture into an emulsification tank in the step S7, adding softened water to a constant volume, and performing high-speed shearing emulsification and degassing;
s9, homogenizing: carrying out high-pressure homogenization on the material obtained after emulsification in the step S8 for two times; the pressure setting of the two times of high-pressure homogenization is based on
The first-stage to first-stage 30-40 MPa/second-stage to 4-6 MPa and the first-stage to 20-25 MPa/second-stage to 3-4 MPa, and the temperature of the two-stage high-pressure homogenization is kept at 55-60 ℃;
s10, high-temperature enzyme inactivation and sterilization: performing UHT enzyme deactivation and sterilization on the material obtained in the step S9, wherein the temperature of UHT enzyme deactivation and sterilization is 138-142 ℃, and the time is 4-10S;
s11, aseptic canning: and (5) cooling the material obtained in the step S10 to 20-25 ℃, and then carrying out aseptic filling.
Because the oat contains endogenous enzyme activities, particularly lipase/lipoxygenase activity and beta-glucanase activity, the enzymatic action of the two can lead the fat contained in the oat to be continuously oxidized and rancid; also, the beta-glucan in oats is degraded to small molecular polysaccharides, which have greatly reduced health efficacy as a soluble dietary fiber. However, the traditional enzyme inactivation modes such as stir-frying, microwave and far infrared baking have certain defects in the aspects of enzyme inactivation thoroughness, flavor retention, protein protection from thermal denaturation and the like. Therefore, the enzyme deactivation treatment mode combining short-time ultrasound and steam is preferably selected, so that the enzyme can be thoroughly deactivated, the thermal denaturation degree of the oat protein can be reduced to the minimum, and the first protection is provided for the subsequent optimization of protein emulsibility.
Because the oat stock solution has high viscosity and is not fresh and cool enough in taste, the viscosity of the finished product is generally reduced by amylase hydrolysis, and the taste is improved. The starch granules of oats have a very dense structure, and thus require a high temperature if gelatinized, and are not easily hydrolyzed by alpha-amylase. In order to better exert the hydrolysis effect of the amylase preparation and avoid the influences of rapid viscosity rise, irreversible deformation of oat protein and the like caused by high-temperature gelatinization, the method firstly adopts a colloid mill to reduce the viscosity of the oat primary pulp, and then adopts a low-temperature swelling mode to ensure that the oat primary pulp absorbs certain moisture under the condition of being lower than the gelatinization temperature so as to avoid gelatinization of starch granules, so that better enzymolysis efficiency and enzymolysis sensitivity are obtained on the basis of not carrying out high-temperature gelatinization on starch, and the subsequent enzymolysis reaction is favorably carried out smoothly.
In the low-temperature swelling process, the invention also adds ultrahigh pressure treatment, and aims to: the ultrahigh pressure treatment can influence the structure of the protein, mainly aims at the three-level and four-level non-covalent bonds of the protein, so that the nutritional ingredients and the sensory characteristics can be well reserved, and the effective sterilization effect can be achieved.
On the basis of the protein glutaminase preparation after ultrahigh pressure treatment, the change of a protein secondary structure can be more easily induced, the protein structure is looser, the surface hydrophobicity is increased, an amido group is converted into a carboxyl group, negative charges are increased, and finally the protein in the oat has better emulsibility, so that the improvement of the emulsifying performance of the oat protein is realized. The realization principle is as follows: the globulin in oat contains more glutamine and asparagine, which are mainly crosslinked with other amino acids in the form of hydrogen bonds, resulting in poor water solubility of the protein, and further affecting the functional properties of the protein. Glutaminase produces the following effects by deamidation:
1. the secondary structure of the protein becomes more extended, and the surface hydrophobicity is increased, so that the protein can be better adsorbed on the interface layer and provides steric hindrance on the emulsion interface layer;
2. l-beta-glutamine in the protein is hydrolyzed into L-glutamic acid and ammonia, the amido is converted into carboxyl, the negative charge on the surface of the protein is increased, the electrostatic repulsion on an interface layer of the emulsion is increased, and the stability of the emulsion is increased;
3. the hydrophilic area of the protein is increased, so that the water solubility of protein molecules is increased, and the existence of more water-soluble protein in the continuous phase can play a positive role in the emulsification of oil drops and the full coverage of interfaces.
The change of the three points is beneficial to faster and better adsorption of protein on a two-phase interface and formation of a stable viscoelastic film, reduces the interfacial tension and plays a positive role in the formation and stability of the emulsion. In addition, glutaminase only acts on glutamine group of protein, has no effect on asparagine residue and free glutamine, and cannot cause proteolysis or crosslinking, so that bitter peptide cannot be generated, and the change of the natural flavor of the oat is avoided.
By combining the ultrahigh pressure treatment and the composite treatment of two protein modification means of protein glutaminase preparation hydrolysis, the functional characteristics of the oat protein are improved to a greater extent, and particularly the water solubility and the emulsifying power of the oat protein are obviously improved.
In the step S4, before the protein glutaminase preparation is used, starch is firstly treated by adopting starch liquefying enzyme, so that starch in the oat milk is degraded into D-glucose polymer and oligosaccharide molecules (DE < 20) which are connected by alpha (1 → 4) and alpha (1 → 6) bonds, the viscosity of the whole system is greatly reduced, and the hydrolyzed oat protein is favorably and rapidly adsorbed to a two-phase interface to play the emulsification stabilizing role of the hydrolyzed oat protein; and the possibility of starch aging and precipitation is avoided, and the fine taste and uniform dispersity of the finished product in the shelf life are kept.
Preferably, the mass concentration of the oat in the slurry obtained in the step S2 is 15-25%.
Preferably, in step S4, the activity of the remaining trace amount of enzymes in the amylase preparation other than the primary amylase is less than 5%. In the technical scheme, the viscosity of the finished product is reduced by only adopting the amylase, the mouthfeel is improved, and in order to reduce the generation of glucose as much as possible, the purity of the amylase preparation is higher.
Preferably, in step S7, when the stabilizer is phospholipid, phospholipid is directly added to the functional oil and fat in step S8, and after being uniformly mixed with the natural antioxidant, the phospholipid is added to the emulsifying tank in step S7 for high-speed shearing emulsification.
Preferably, in step S8, when the functional oil is mainly saturated medium-chain fatty acid, the functional oil is heated to 50-55 ℃ in advance to melt, and then the natural antioxidant is added to mix uniformly.
Preferably, in step S8, the high-speed shearing emulsification and the degassing of the emulsification tank are carried out simultaneously, and the pressure during the degassing is-20 to-50 MPa.
In the process of the steps S1-S9, the temperature is controlled below 65 ℃, so that the thermal denaturation of the protein can be effectively avoided on the basis of ensuring the stability of the preparation efficiency, and the functionality of the protein is completely reserved.
The technical scheme has the following technical effects:
1. according to the invention, the original structure of the oat protein is physically modified by adopting a mode of combining ultrahigh pressure with enzymolysis, the combination of the ultrahigh pressure and the enzymolysis can greatly improve the functional characteristics of the oat protein, especially, the emulsifying property of the oat protein is improved to obtain a remarkable effect, and the oat protein has the advantages of good safety, mild action, high production efficiency and the like;
2. the addition of the specific stabilizer and the dietary fiber (such as inulin and soybean lecithin) greatly improves the emulsification stability of the whole system, and greatly reduces the possibility of adverse phenomena such as creaming, layering and precipitation of the finished product;
3. according to the invention, saccharifying enzyme is not adopted, so that Maillard reaction between reducing sugar and protein is avoided, and the finished product has milky color; the product has low monosaccharide content, and has effects of controlling and reducing blood sugar. Meanwhile, functional grease is added into the oat milk to enhance the nutritional value and the taste of the product, so that the oat milk has strong, smooth and mellow mouthfeel;
4. the invention does not depend on the emulsification of various chemically synthesized emulsifiers, and the emulsification of the grease is mainly based on the emulsification embedding effect of the modified oat protein. Thereby maximizing the emulsification function of the oat protein and better meeting the market development trend of the cleaning label.
Drawings
Fig. 1 is a flow chart of the preparation process of pure plant oat milk with high emulsibility.
FIG. 2 is a graph showing the results of the mean particle size tracking measurement of oat milk prepared in examples 1 to 4 during storage.
Detailed Description
For the understanding of those skilled in the art, the present invention will now be described in further detail by way of examples with reference to the accompanying drawings, in which:
example 1
A pure plant oat milk with high emulsibility comprises the following raw materials by mass: 20% of oat, 5% of coconut oil, 1.5% of inulin, 0.4% of dipotassium phosphate, 0.1% of salt, 0.1% of soybean lecithin, 0.002% of natural vitamin E and the balance of water.
The preparation method of this example is as follows:
s1, crushing materials: pulverizing oat to 80 meshes;
s2, colloid mill: adding normal-temperature softened water into the oat flour obtained in the step S1, uniformly stirring, controlling the mass concentration of the oat to be 20%, and then circularly grinding the oat flour by using a colloid mill until the slurry can pass through a 100-mesh screen;
s3, low-temperature swelling and ultrahigh-pressure treatment: heating the oat pulp obtained in the step S2 to 60 ℃ and swelling for 30min at low temperature; packaging the warmed oat pulp into food-grade polyethylene plastic bags, vacuum sealing, and treating under 300Mpa for 20min at 40 deg.C with water as pressure medium;
s4, primary hydrolysis: sending the oat slurry obtained in the step S3 into an enzymolysis tank, heating, keeping the temperature at 60 ℃, adjusting the pH value to 6.8 by using sodium bicarbonate, then adding a medium-temperature alpha-amylase preparation (mainly prepared by adding enzyme into normal-temperature softened water for pre-dissolving and dispersing uniformly, wherein the addition amount of the amylase is 0.05 percent of the solid content of the corresponding slurry), stirring the enzymolysis tank at the rotation speed of 200 revolutions per minute, and carrying out enzymolysis reaction for 1 hour to obtain amylase enzymolysis slurry;
s5, secondary hydrolysis: cooling the amylase enzymatic hydrolysis slurry obtained in the step S4 to 38 ℃, adjusting the pH value to 7.0, adding a protein glutaminase preparation (mainly prepared by adding enzyme into normal-temperature softened water for pre-dissolving and dispersing uniformly, wherein the adding amount of the glutaminase is 0.05 percent of the solid content of the corresponding slurry), stirring the enzymatic hydrolysis tank at the rotating speed of 200 r/min, and carrying out enzymatic hydrolysis for 1h to obtain deaminase enzymatic hydrolysis slurry;
s6, fine filtering: filtering the enzymolysis slurry obtained in the step S5 through a fine filtering screen of 120 meshes, and collecting filtrate to obtain oat raw stock;
s7, mixing: feeding the oat raw juice obtained in the step S6 into an emulsifying tank, heating to 50 ℃ while stirring, then adding inulin accounting for 1.5% of the total weight of the oat milk, 0.4% of dipotassium hydrogen phosphate and 0.1% of salt, preserving heat and continuously stirring;
s8, emulsification: weighing coconut oil accounting for 5% of the total weight of the oat milk, slowly heating to 50 ℃, adding soybean lecithin accounting for 0.1% of the total weight of the oat milk and natural vitamin E accounting for 0.002%, and uniformly mixing for later use; starting an emulsifying tank for high-speed shearing, slowly adding the mixed grease into the emulsifying tank, fixing the volume with softened water, continuously shearing at high speed for 20min, keeping the temperature at 50-55 ℃, and keeping the degassing pressure at-20 MPa;
s9, homogenizing: carrying out high-pressure homogenization on the oat milk obtained in the step S8, wherein the homogenization pressure is first-grade 30 MPa/second-grade 4MPa, the homogenization pressure is first-grade 20 MPa/second-grade 3MPa, and the homogenization temperature is controlled to be 50-55 ℃;
s10, high-temperature enzyme inactivation and sterilization: carrying out UHT enzyme deactivation and sterilization on the oat milk obtained in the step S9, wherein the UHT enzyme deactivation and sterilization temperature is 138 ℃, and the time is 4S;
s11, aseptic canning: and (5) cooling the oat milk obtained in the step (S10) to 20-25 ℃, and then aseptically filling the oat milk into aseptic aluminum foil bags to obtain finished products.
Example 2
A pure plant oat milk with high emulsibility comprises the following raw materials by mass: 23% of oat, 1% of linseed oil, 1% of macadamia nut oil, 3% of palm kernel oil, 1.5% of resistant dextrin, 0.4% of sodium hexametaphosphate, 0.2% of salt, 0.03% of carrageenan, 0.004% of rosemary extract and the balance of water.
The preparation method of this example is as follows:
s1, crushing materials: pulverizing oat to 80 meshes;
s2, colloid mill: adding normal-temperature softened water into the oat flour obtained in the step S1, uniformly stirring, controlling the mass concentration of the oat to be 23%, and then circularly grinding the oat flour by using a colloid mill until the slurry can pass through a 100-mesh screen;
s3, low-temperature swelling and ultrahigh-pressure treatment: heating the oat pulp obtained in the step S2 to 63 ℃ and swelling for 30min at low temperature; packaging the warm oat pulp in food-grade polyethylene plastic bags, vacuum sealing, and treating under 400Mpa for 10min at 30 deg.C with water as pressure medium;
s4, primary hydrolysis: sending the oat slurry obtained in the step S3 into an enzymolysis tank, heating, keeping the temperature at 60 ℃, adjusting the pH value to 7.0 by using sodium bicarbonate, then adding a medium-temperature alpha-amylase preparation (mainly prepared by adding enzyme into normal-temperature softened water for pre-dissolving and dispersing uniformly, wherein the addition amount of the amylase is 0.06 percent of the solid content of the slurry), stirring the enzymolysis tank at the rotation speed of 200 revolutions per minute, and carrying out enzymolysis reaction for 2 hours to obtain amylase enzymolysis slurry;
s5, secondary hydrolysis: cooling the amylase enzymatic hydrolysis slurry obtained in the step S4 to 38 ℃, adjusting the pH value to 7.0, adding a protein glutaminase preparation (mainly prepared by adding enzyme into normal-temperature softened water for pre-dissolving and dispersing uniformly, wherein the adding amount of the glutaminase is 0.05 percent of the solid content of the corresponding slurry), stirring the enzymatic hydrolysis tank at the rotating speed of 200 r/min, and carrying out enzymatic hydrolysis for 2h to obtain deaminase enzymatic hydrolysis slurry;
s6, fine filtering: filtering the enzymolysis slurry obtained in the step S5 through a fine filtering screen of 120 meshes, and collecting filtrate to obtain oat raw stock;
s7, mixing: feeding the oat raw juice obtained in the step S6 into an emulsifying tank, heating to 50 ℃ while stirring, then adding resistant dextrin accounting for 1.5% of the total weight of the oat milk, 0.4% of dipotassium hydrogen phosphate and 0.2% of salt, preserving heat and continuously stirring; completely dissolving 0.03% of carrageenan by using a small amount of hot water at 60 ℃, and then adding the dissolved carrageenan into an emulsifying tank;
s8, emulsification: weighing functional oil (linseed oil, macadamia nut oil and palm kernel oil in a ratio of 1:1: 3) accounting for 5% of the total weight of the oat milk, slowly heating to 50 ℃, adding rosemary extract accounting for 0.004% of the total weight of the oat milk, and uniformly mixing for later use; starting an emulsifying tank for high-speed shearing, slowly adding the mixed grease into the emulsifying tank, fixing the volume with softened water, continuously shearing at high speed for 20min, keeping the temperature at 50-55 ℃, and keeping the degassing pressure at-20 MPa;
s9, homogenizing: carrying out high-pressure homogenization on the oat milk obtained in the step S8, wherein the homogenization pressure is first-grade 30 MPa/second-grade 4MPa, the homogenization pressure is first-grade 20 MPa/second-grade 3MPa, and the homogenization temperature is controlled to be 50-55 ℃;
s10, high-temperature enzyme inactivation and sterilization: carrying out UHT enzyme deactivation and sterilization on the oat milk obtained in the step S9, wherein the UHT enzyme deactivation and sterilization temperature is 138 ℃, and the time is 4S;
s11, aseptic canning: and (5) cooling the oat milk obtained in the step (S10) to 20-25 ℃, and then aseptically filling into aseptic aluminum foil bags to obtain finished products.
Example 3
Example 3 is the same as example 1 except that the ultra high pressure is not used in step S3 of example 3, and the oat slurry is swollen at a low temperature and then directly subjected to hydrolysis reaction in step S4, and the rest of the steps are the same.
Example 4
Example 4 the same starting material as in example 1, except that no protein glutaminase preparation was added to the preparation process of example 4 for secondary hydrolysis, the remaining steps were the same.
Comparative examples 1-4 emulsion Performance test
The detection method comprises the following steps:
1. measurement of average particle diameter during storage
The prepared samples of examples 1 to 4 were each aseptically canned into sealed centrifuge tubes and left to stand at room temperature (25 ℃) for 30 days, and the particle size change of the samples was observed every 5 days.
The average particle size of the sample emulsion is analyzed and determined by a Malvern laser particle sizer, distilled water is used as a dispersing agent, and the setting parameters are as follows: the refractive index of the particles is 1.520, the refractive index of the dispersing agent is 1.330, the mean particle diameter of the emulsion droplets is expressed by the volume mean diameter D4, 3, and 3 replicates are measured for each set of samples.
2. Determination of the amount of precipitate under accelerated conditions
The prepared samples of examples 1-4 were respectively filled into a sealed centrifuge tube with 15mL under aseptic conditions, the tube wall of the centrifuge tube was provided with corresponding scales, and then placed in a 37 ℃ incubator, observed every 7d for an experimental period of 28d, and the sedimentation height of each sample was measured and recorded during observation.
The above experimental results are as follows:
1. change in average particle diameter during storage (25 ℃ C.)
The change of the average particle size of the oat milk samples of examples 1-4 above under the standing condition at normal temperature is shown in FIG. 2.
Referring to fig. 2, it can be seen that the oat milks prepared in examples 1 and 2 have the smallest change of the volume average particle size of the emulsion droplets within 30d under the standing condition at normal temperature, no flocculation or grease precipitation occurs, and the particle size increases only slightly with time, which indicates that the emulsibility and emulsion stability of the emulsion are effectively improved by the combined treatment of ultrahigh pressure and enzymolysis. While examples 3 and 4 both had larger primary particle sizes than examples 1 and 2, the emulsion stability was worse the larger the average particle size; and the particle size of the sample in example 4 is remarkably increased along with the increase of time, which indicates that the oil drops are aggregated, and this indicates that although the oat milk subjected to single treatment of ultrahigh pressure or enzymolysis has certain emulsibility, the emulsion stability is relatively poor.
2. Measurement of amount of precipitate under accelerated conditions (37 ℃ C.)
The change in the amount of precipitation of the oat milk samples of examples 1-4 under accelerated conditions is shown in table 1 below.
TABLE 1 results of change in precipitation amount under accelerated conditions (37 ℃ C.)
As can be seen from table 1, the samples of examples 1 and 2, after being subjected to the ultra-high pressure and enzymatic composite treatment, have significantly improved emulsion stability compared to the samples of examples 3 and 4 treated singly, and both examples 1 and 2 have less amount of precipitation during storage than examples 3 and 4, and the precipitation occurs later.
In conclusion, compared with the prior art, the oat milk prepared by the method has good emulsifying property and stability, can provide better experience in flavor and taste, and can effectively control the intake of monosaccharide in a human body, so that the oat milk has remarkable progress.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (4)
1. A pure plant oat milk with high emulsibility is characterized in that: the material comprises the following raw materials in percentage by mass: 15-25% of oat, 5-8% of functional grease, 1-5% of dietary fiber, 0.02-0.5% of stabilizer, 0.001-0.005% of natural antioxidant and the balance of water; the functional grease is one or a composition of more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, plukenetia volubilis fruit oil and macadamia nut oil; the dietary fiber is one or more of resistant dextrin, inulin, polydextrose, fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and citrus fiber; the natural antioxidant is one or more of rosemary extract, natural tocopherol, tea polyphenol palmitate and ascorbyl palmitate; the stabilizer is a mixture of any several of phospholipid, guar gum, gellan gum, carrageenan, sodium chloride, dipotassium hydrogen phosphate and sodium hexametaphosphate;
the preparation method of the oat milk comprises the following steps:
s1, crushing materials: firstly, carrying out enzyme deactivation treatment on oat by short-time steam or combination of steam and ultrasound in advance, and crushing the oat to 60-80 meshes after the oat is not steamed, fried, baked or extruded and puffed;
s2, colloid mill: putting the crushed oat and softened water into a colloid mill for milling until the obtained slurry can pass through a sieve of 80-100 meshes;
s3, low-temperature swelling and ultrahigh-pressure treatment: carrying out low-temperature swelling and ultrahigh-pressure treatment on the slurry obtained in the step S2, wherein the temperature of the low-temperature swelling is 55-65 ℃, and the heat preservation time is 10-120 min; the pressure of the ultrahigh pressure treatment is controlled to be 100-500 MPa, the treatment time is 10-30 min, and the treatment temperature is 30-50 ℃;
s4, primary hydrolysis: heating the slurry treated in the step S3 to 60-65 ℃, adjusting the pH to 6.5-7.0, and adding an amylase preparation for hydrolysis, wherein the stirring speed is kept at 80-800 rpm in the hydrolysis process, and the hydrolysis time is 1-2 hours; the main amylase in the amylase preparation is one or a mixture of medium-temperature alpha-amylase and beta-amylase, and the mass part ratio of the amylase in the amylase preparation to the solid content of the slurry obtained in the step S3 is 0.05-0.15%;
s5, secondary hydrolysis: cooling the material obtained in the step S4 to 30-40 ℃, adjusting the pH to 6.8-7.2, adding a protein glutaminase preparation for hydrolysis, and keeping the stirring speed at 80-800 rpm in the hydrolysis process for 1-2 hours; the mass part ratio of the protein glutaminase in the protein glutaminase preparation to the solid content of the material obtained in the step S4 is 0.03-0.05%;
s6, fine filtering: filtering the hydrolysate obtained in the step S5 through a fine filter or filter cloth of 120-200 meshes;
s7, mixing: sending the filtrate obtained in the step S6 into an emulsification tank, adding dietary fiber and a stabilizer for high-speed shearing and mixing, wherein the temperature during high-speed shearing is kept at 50-65 ℃ for 10-30 min;
s8, emulsification: pre-mixing functional grease and a natural antioxidant, feeding the mixture into an emulsification tank in the step S7, adding softened water to a constant volume, and performing high-speed shearing emulsification and degassing;
s9, homogenizing: carrying out high-pressure homogenization on the material obtained after emulsification in the step S8 for two times; the pressure setting of the two times of high-pressure homogenization is based on
The first-stage to first-stage 30-40 MPa/second-stage to 4-6 MPa and the first-stage to 20-25 MPa/second-stage to 3-4 MPa, and the temperature of the two-stage high-pressure homogenization is kept at 55-60 ℃;
s10, high-temperature enzyme inactivation and sterilization: performing UHT enzyme deactivation and sterilization on the material obtained in the step S9, wherein the temperature of UHT enzyme deactivation and sterilization is 138-142 ℃, and the time is 4-10S;
s11, aseptic canning: and (5) cooling the material obtained in the step S10 to 20-25 ℃, and then carrying out aseptic filling.
2. The high emulsifying pure plant oat milk of claim 1, characterized in that: the mass concentration of the oat in the slurry obtained in the step S2 is 15-25%.
3. The high emulsifying pure plant oat milk of claim 1, characterized in that: in step S4, the activity of the remaining trace amount of enzymes in the amylase preparation other than the main amylase is less than 5%.
4. The high emulsifying pure plant oat milk of claim 1, characterized in that: in step S7, when the stabilizer is phospholipid, the phospholipid is directly added into the functional oil and fat in step S8, and after being uniformly mixed with the natural antioxidant, the phospholipid is added into the emulsifying tank in step S7 for high-speed shearing emulsification.
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| 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 |
| CN113826703B (en) * | 2021-09-24 | 2023-11-14 | 北京宝得瑞健康产业有限公司 | Preparation method of oat milk beverage |
| 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 |
| CN115137008B (en) * | 2022-07-07 | 2023-10-20 | 福州大学 | Preparation method of high-emulsibility tea protein, ice cream product and application thereof |
| CN115581280A (en) * | 2022-09-05 | 2023-01-10 | 植植信息科技(上海)有限公司 | Oat condensed milk and preparation method thereof |
| CN115720937B (en) * | 2022-11-30 | 2024-03-01 | 江南大学 | Pretreatment method and application of vegetable protein beverage raw material |
| CN115736024A (en) * | 2022-12-07 | 2023-03-07 | 光明乳业股份有限公司 | Probiotic-containing oat beverage and preparation method thereof |
| CN116898000B (en) * | 2023-09-12 | 2023-12-29 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Novel oat plant-based yoghurt and preparation method thereof |
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