CN113180247A - Preparation method of charcoal-roasted oat milk containing polypeptide - Google Patents
Preparation method of charcoal-roasted oat milk containing polypeptide Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
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Abstract
The invention provides a preparation method of charcoal-roasted oat milk containing polypeptide, which comprises the steps of pretreating and cleaning oat, baking at high temperature, grinding and crushing, gelatinizing starch, performing enzymolysis to generate dextrin and monosaccharide to generate sweet taste, performing proteolysis to generate small-molecule active peptide, and then inactivating enzyme, sterilizing and filling. The method can promote Maillard reaction by baking oat at high temperature, improve smell harmony of oat milk, promote small molecular peptide production by protease enzymolysis, increase health promotion nutrition function, and facilitate absorption.
Description
Technical Field
The invention relates to the technical field of oat deep processing production, in particular to a preparation method of charcoal-roasted oat milk containing polypeptide.
Background
Oats are among the best nutritionally complete cereals, with nutritional ingredients including proteins, unsaturated fatty acids, soluble and insoluble dietary fibers, minerals, etc. The oat contains about 16% of protein on average, and is the first crop of food crops. The beta-glucan in the oat is soluble dietary fiber, can resist oxidation, and reduce blood, blood fat and serum cholesterol, thereby preventing cardiovascular and cerebrovascular diseases, controlling diabetes, resisting aging and the like. The beta-glucan content in oats in particular is highest among all grains and is a well-known major component in reducing blood lipids. The oat food is the cereal food which is consumed by the developed countries in the fastest growing amount in recent years, and the FDA in the United states issues regulations in 1997, so that the whole wheat food is allowed to claim to have the function of reducing the risk of heart diseases, and the consumption of the oat food in European and American countries is greatly promoted. But the oat food has not been widely developed and applied in China. The oat products on the market are most common instant oatmeal, oat flour and the like. Beverage processing of cereals is a new direction of cereal processing. The nutritional characteristics and the development potential of the oat show that the oat raw material is developed into a liquid beverage with balanced nutrition, safe quality and convenient eating, thereby meeting the requirements of consumers and having wide market prospect.
At present, the reports on oat deep processing for making beverages are less. Chinese patent has complete whole germ oat beverage with germ and production equipment and process (application number CN201310271770.5), microwave preparation instant oat powder and production process (application number CN200610102021.X) of whole oat powder, which simply pulverize, cook, heat and grind the oat, and macromolecular protein and starch in the oat are difficult to be utilized by human body.
Disclosure of Invention
The invention aims to provide a preparation method of charcoal-roasted oat milk containing polypeptide, so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of charcoal-roasted oat milk is characterized by comprising the following steps: the preparation method comprises the steps of pre-treating and cleaning oat grains, baking at high temperature, grinding and crushing, gelatinizing starch, performing enzymolysis to generate dextrin and monosaccharide to generate sweet taste, performing proteolysis to generate small-molecule active peptide, and then performing enzyme deactivation, sterilization and filling. The method can promote Maillard reaction by baking oat at high temperature, improve smell harmony of oat milk, promote small molecular peptide production by protease enzymolysis, increase health promotion nutrition function, and facilitate absorption.
Preferably, the step of grinding and pulverizing includes two steps of dry pulverizing and wet pulverizing, wherein the dry pulverizing is carried out to 40-200 meshes, and then the wet pulverizing is carried out.
The preparation method of the charcoal burnt oat milk adopts the technical scheme that the preparation method comprises the following steps:
a. pretreatment: elutriating oat grains (rice) with clear water of 3-5 times volume for 2-3 times, removing impurities in the raw materials, and draining off water for later use;
b. drying and baking: and (c) adding the clean oat rice obtained in the step (a) into a roller drying box, and drying for 20-60min at the temperature of 150-. Parching herba Avenae Fatuae until the color is golden and not black, and the flavor of fructus Hordei vulgaris is strong;
c. dry powder: b, putting the fried oat rice obtained in the step b into a universal pulverizer to dry-pulverize into 40-200 meshes;
d. and (3) wet powdering: c, putting the oat flour obtained in the step c into a colloid mill for wet grinding to obtain oat slurry;
e. pasting and starch enzymolysis: d, placing the oat pulp obtained in the step d into an enzymolysis tank, heating to 60-70 ℃ for gelatinization, and adding high-temperature resistant alpha-amylase liquid for enzymolysis of starch for 0.5-1 h;
f. and (3) proteolysis: and e, cooling the feed liquid subjected to enzymolysis in the step e to 50-55 ℃, and adding protease. Macromolecular protein in the oat is subjected to enzymolysis to obtain polypeptide and amino acid;
g. enzyme deactivation and sterilization: f, heating the feed liquid obtained in the step f to 90 ℃ and maintaining for 10-20min to inactivate enzyme;
h. filling or drying into powder.
The oat is dried and baked, and the color of the oat is controlled at 100-500 EBC.
And (3) introducing cooling water into the colloid mill during crushing to ensure that the temperature of the feed liquid does not exceed 50 ℃, inhibiting the oats from being gelatinized by heating in the colloid mill, and adding high-temperature resistant alpha-amylase with the solid content of not more than 0.1% into the wet flour if the oats are gelatinized. After the high temperature resistant alpha-amylase is added, the gelatinized starch is decomposed into dextrin and monosaccharide.
The ratio of the wet powder to the liquid is 1: 2.5- -1:4.
The mark of the completion of gelatinization and starch enzymolysis is that the DE value of the sampled material liquid is 20-25%.
The protease is one or more of alkaline protease, papain, flavourzyme, acid protease and subtilisin.
The sign of the completion of the protease enzymolysis is that the peptide segment below 3KDa accounts for more than 30 percent of the protein content in the sample.
The starch, dextrin and beta-glucan which are not subjected to enzymolysis or complete enzymolysis in the enzyme deactivation and sterilization processes are gelatinized again and serve as stabilizing agents.
The beneficial effect of this patent is:
compared with the prior art, the method has the following advantages:
1. the oat is baked at high temperature, and has the functions of sterilizing, inactivating enzyme and curing starch for the raw material oat.
2. Through high-temperature baking, Maillard reaction is promoted, so that the oat is golden in color, strong in wheat flavor and scorched flavor and light in coffee flavor, and the flavor harmony of the oat milk is improved.
3. After the starch is subjected to enzymolysis, dextrin and monosaccharide components are generated, so that the oat milk is endowed with special sweet taste, the flavor of the product is improved, and the palatability is good. Meanwhile, the natural sweetener reduces the use of exogenous food additives, and is beneficial to reducing the production cost.
4. After the oat is subjected to enzymolysis by protease, active small molecular peptide is generated, which is beneficial to the human body to improve the absorption of protein and has specific biological activity health care function.
5. By adopting the secondary gelatinization while inactivating enzyme and sterilizing, the stability of the gelatinized product is improved, and the use of a stabilizer is reduced.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easily understood, the invention is further described below with reference to the specific embodiments and the attached drawings, but the following embodiments are only the preferred embodiments of the invention, and not all embodiments. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.
[ example 1 ]
Referring to fig. 1, the preparation method of the charcoal-roasted oat milk comprises the following specific steps:
a. about 15kg of oat (purchased from Australia oat imported from Western oat company) was washed 3 times by volume with clear water and drained with a 40 mesh screen.
b. And (b) baking the oat obtained in the step (a) in a roller drying box at 160 ℃ for 40min, wherein the color is 237 EBC.
c. And c, crushing the oat obtained in the step b into 100 meshes in a universal pulverizer by a dry method. Weighing 12kg of oat flour, slowly adding into a colloid mill, wet grinding, and grinding into slurry.
d. And c, transferring the oat pulp obtained in the step c into an enzymolysis tank, fixing the volume to 50kg, adding 25g of high-temperature-resistant alpha amylase, heating to 70 ℃, maintaining for 40min to gelatinize and liquefy the starch, and sampling to measure the DE value to be 22%.
e. And (3) cooling the enzymolysis tank to 53 ℃, adding alkaline protease Nertrase0.8L30g and Flavourzyme Flavourzyme500MG30g, carrying out enzymolysis for 1.5h, and sampling to determine the proteolysis degree to be 20%.
f. Heating to 90 deg.C, maintaining for 15min, inactivating enzyme, cooling, and packaging.
Further detecting the protein distribution in the oat by using a Kjeldahl azotometer and a high performance liquid:
peptide content 33.15%.
Relative molecular mass distribution of the peptides:
[ example 2 ]
Referring to fig. 1, the preparation method of the charcoal-roasted oat milk comprises the following specific steps:
a. about 50kg of oat (purchased from Australia oat imported from Western oat company) was washed with 5 times of water by volume for 2 times, and then dried with a 40-mesh sieve.
b. And (b) baking the oat obtained in the step (a) in a roller drying box at 180 ℃ for 20min, wherein the chroma is 340 EBC.
c. And c, crushing the oat obtained in the step b into 100 meshes in a universal pulverizer by a dry method. Weighing 30kg of oat flour, slowly adding into a colloid mill, wet grinding, and grinding into slurry.
d. And c, transferring the oat slurry obtained in the step c into an enzymolysis tank, fixing the volume to 75kg, adding 50g of high-temperature-resistant alpha amylase, heating to 70 ℃, maintaining for 30min to gelatinize and liquefy the starch, and sampling to measure the DE value to be 25%.
e. And (3) cooling the enzymolysis tank to 55 ℃, adding alkaline protease Nertrase0.8L50g and papain 30g, carrying out enzymolysis for 1h, and sampling to determine the proteolysis degree to be 24%.
f. Heating to 90 deg.C, maintaining for 10min, inactivating enzyme, cooling, and packaging.
Further detecting the protein distribution in the oat by using a Kjeldahl azotometer and a high performance liquid:
peptide content 36.48%.
Relative molecular mass distribution of the peptides:
| relative molecular mass Range (da) | Percentage of Peak area (%) |
| ＞5000 | 47.21 |
| 2000-5000 | 15.3 |
| 1000-2000 | 11.2 |
| 500-1000 | 20.45 |
| 200-500 | 1.21 |
| ＜200 | 4.63 |
[ example 3 ]
Referring to fig. 1, the preparation method of the charcoal-roasted oat milk comprises the following specific steps:
a. about 40kg of oat (purchased from Australia oat imported from Western oat company) was washed with 3 times of water for 2 times, and then dried with a 40-mesh sieve.
b. And (b) baking the oat obtained in the step (a) in a roller drying box at 180 ℃ for 30min, wherein the chroma is 410 EBC.
c. And c, crushing the oat obtained in the step b into 100 meshes in a universal pulverizer by a dry method. Weighing 30kg of oat flour, slowly adding into a colloid mill, wet grinding, and grinding into slurry.
d. And c, transferring the oat slurry obtained in the step c into an enzymolysis tank, fixing the volume to 75kg, adding 40g of high-temperature-resistant alpha amylase, heating to 70 ℃, maintaining for 20min to gelatinize and liquefy the starch, and sampling to measure the DE value to be 24%.
e. And (3) cooling the enzymolysis tank to 55 ℃, adding alkaline protease Nertrase0.8L60g and papain 20g, carrying out enzymolysis for 0.8h, and sampling to determine the proteolysis degree of 22%.
f. Heating to 90 deg.C, maintaining for 18min to inactivate enzyme, cooling, and drying to obtain powder.
Further detecting the protein distribution in the oat by using a Kjeldahl azotometer and a high performance liquid:
peptide content 35.21%.
Relative molecular mass distribution of the peptides:
the foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A preparation method of charcoal-roasted oat milk containing polypeptide is characterized by comprising the following steps: the preparation method comprises the steps of pre-treating and cleaning oat grains, baking at high temperature, grinding and crushing, gelatinizing starch, performing enzymolysis to generate dextrin and monosaccharide to generate sweet taste, performing proteolysis to generate small-molecule active peptide, and then performing enzyme deactivation, sterilization and filling.
2. The method of claim 1, wherein the method comprises the steps of: the grinding and crushing steps comprise two steps of dry crushing and wet crushing, wherein the dry crushing is firstly carried out to 40-200 meshes, and then the wet crushing is carried out.
3. The method for preparing the charcoal-roasted oat milk containing the polypeptide according to claim 1, which is characterized by comprising the following specific steps:
(1) pretreatment: elutriating oat grains with clear water of 3-5 times of the volume for 2-3 times, removing impurities in the raw materials, and draining off water for later use;
(2) drying and baking: adding the clean oat rice obtained in the step (1) into a roller drying box, and drying for 20-60min at the temperature of 150 ℃.; parching herba Avenae Fatuae until the color is golden and not black, and the flavor of fructus Hordei vulgaris is strong;
(3) dry powder: putting the fried oat rice obtained in the step (2) into a universal pulverizer to dry-pulverize into 40-200 meshes;
(4) and (3) wet powdering: (3) wet pulverizing the oat flour in a colloid mill to obtain oat slurry;
(5) pasting and starch enzymolysis: (4) placing the obtained oat pulp in an enzymolysis tank, heating to 60-70 ℃ for gelatinization, and adding high-temperature resistant alpha-amylase liquid for enzymolysis of starch for 0.5-1 h;
(6) and (3) proteolysis: (5) cooling the feed liquid after enzymolysis to 50-55 ℃, and adding protease; macromolecular protein in the oat is subjected to enzymolysis to obtain polypeptide and amino acid;
(7) enzyme deactivation and sterilization: (6) heating the obtained feed liquid to 90 deg.C, maintaining for 10-20min, and inactivating enzyme;
(8) filling or drying into powder.
4. The method for preparing the charcoal-roasted oat milk containing the polypeptide according to claim 3, wherein the method comprises the following steps: and (3) drying and baking in the step (2), and controlling the color of the oat to be 100-500 EBC.
5. The method for preparing charcoal-roasted oat milk containing polypeptide according to claim 4, characterized in that: the control of the oat color is preferably 200-300 EBC.
6. The method for preparing the charcoal-roasted oat milk containing the polypeptide according to claim 3, wherein the method comprises the following steps: in the step (4), cooling water is introduced into the colloid mill during crushing, the temperature of the feed liquid is ensured not to exceed 50 ℃, the oat is inhibited from being gelatinized by heating in the colloid mill, and high-temperature resistant alpha-amylase with the solid content not more than 0.1 percent is added into the oat if the oat is gelatinized; after the high temperature resistant alpha-amylase is added, the gelatinized starch is decomposed into dextrin and monosaccharide.
7. The method for preparing the charcoal-roasted oat milk containing the polypeptide according to claim 3, wherein the method comprises the following steps: and (3) in the step (4), the ratio of wet powder to liquid powder is 1: 2.5-1:4.
8. The method for preparing the charcoal-roasted oat milk containing the polypeptide according to claim 3, wherein the method comprises the following steps: the sign of the gelatinization and starch enzymolysis in the step (5) is that the DE value of the sampled material liquid is 20-25%.
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| CN115720937A (en) * | 2022-11-30 | 2023-03-03 | 江南大学 | Pretreatment method and application of vegetable protein beverage raw material |
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| CN114098039A (en) * | 2021-11-05 | 2022-03-01 | 暨南大学 | Flavor-enhanced seasoning for Chinese carp as well as preparation method and application of flavor-enhanced seasoning |
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