CN114259001A - Complex enzyme preparation and beverage prepared by using same - Google Patents
Complex enzyme preparation and beverage prepared by using same Download PDFInfo
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- CN114259001A CN114259001A CN202010963766.5A CN202010963766A CN114259001A CN 114259001 A CN114259001 A CN 114259001A CN 202010963766 A CN202010963766 A CN 202010963766A CN 114259001 A CN114259001 A CN 114259001A
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Abstract
The invention provides a complex enzyme preparation and a beverage prepared by using the same, and relates to the technical field of food and beverage. The compound enzyme preparation comprises amylase, cellulase, papain and glutamine transaminase. The compound enzyme preparation can effectively hydrolyze starch, fiber and protein, improve the content of soluble components of the oat protein and catalyze the covalent cross-linking of oat protein or polypeptide in molecules and between molecules, so that the structure of the oat protein can be changed in the enzymolysis process, bitter peptides can be hidden, fresh peptides can be exposed, and the problem that the existing oat vegetable protein beverage can generate bitter taste can be effectively relieved; meanwhile, the compound enzyme preparation also has the effect of improving the emulsification and stability performance of the oat protein beverage, and avoids the step that an emulsifier and a stabilizer are added for blending in the later period of the existing oat protein beverage.
Description
Technical Field
The invention relates to the technical field of food and beverage, in particular to a complex enzyme preparation and a beverage prepared by using the complex enzyme preparation.
Background
The oat contains rich fat, dietary fiber, protein, mineral substances, vitamins, beta-glucan and other nutrient components, and has very good nutritional and health-care values. The oat beverage is determined by the nutritional characteristics and development potential of the oat, develops the oat raw material into a liquid beverage with balanced nutrition, safe quality and convenient eating, meets the requirements of consumers, and has wide market prospect.
However, in the processing process of the oat beverage, the enzyme preparation is required to carry out enzymolysis on macromolecular starch, protein, cellulose and other substances in the oat to convert the substances into soluble polysaccharide, polypeptide and soluble dietary fiber, so that the human body absorption rate of nutrient components in the oat beverage is improved, and the nutritional value is enhanced. However, lipid, phenol, protein and other components in the oat raw material can generate bitter substances in the enzymolysis process, and the bitter substances seriously reduce the acceptance of the oat beverage for consumers.
Therefore, the enzymolysis scheme of the existing oat protein beverage is improved, the flavor and the mouthfeel of the existing oat protein beverage are improved, the problem that the bitter taste of the existing oat vegetable protein beverage is generated is effectively relieved, and the necessity and the urgency are made.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a compound enzyme preparation, which can change the structure of oat protein in the enzymolysis process, and effectively relieve the problem that the existing oat vegetable protein beverage can generate bitter taste; meanwhile, the complex enzyme preparation also has the function of improving the emulsifying and stabilizing performances of the oat protein beverage, and the step of blending by adding an emulsifying agent and a stabilizing agent in the later stage of the existing oat protein beverage is avoided.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a complex enzyme preparation which comprises amylase, cellulase, protease and glutamine transaminase.
Further, the amylase comprises at least one of alpha-amylase, saccharifying enzyme and beta-amylase R-enzyme, and preferably comprises liquefying enzyme and saccharifying enzyme.
Further, the cellulase comprises xylanase and beta-glucanase;
preferably, the protease comprises neutral protease, alkaline protease, flavourzyme, papain, preferably papain.
Further, the compound enzyme preparation comprises the following raw materials in parts by weight:
20-50 parts of liquefying enzyme, 20-50 parts of saccharifying enzyme, 10-30 parts of xylanase, 10-30 parts of beta-glucanase, 5-15 parts of glutamine transaminase and 5-15 parts of papain.
The invention provides an application of the complex enzyme preparation in preparing beverages.
The beverage provided by the invention is subjected to enzymolysis by using the complex enzyme preparation.
Preferably, the beverage comprises a cereal protein beverage, preferably an oat protein beverage.
The invention provides a preparation method of a beverage, which comprises the following steps:
and adding the complex enzyme preparation into the oat slurry for enzymolysis to obtain oat enzymolysis liquid, and then blending to obtain the oat protein beverage.
Further, the enzymolysis is carried out at the temperature of 45-65 ℃ for 40-120 min;
preferably, the enzymatic hydrolysis comprises the following steps: uniformly mixing the oat slurry and the compound enzyme preparation, performing enzymolysis at 45-55 ℃ for 20-60 min, and heating to 55-65 ℃ for enzymolysis for 20-60 min to complete enzymolysis;
preferably, the enzymatic hydrolysis further comprises a step of inactivating the enzyme.
Further, the oat slurry is mainly prepared by mixing an oat raw material and water and then grinding;
preferably, the mass ratio of the oat raw material to water is 1: 2-10 ℃, wherein the temperature of the water is 20-50 ℃;
preferably, the blending is to add vegetable oil into the oat enzymolysis liquid and mix the mixture evenly;
more preferably, the mass ratio of the oat enzymolysis liquid to the vegetable oil is 100: 1 to 20;
more preferably, the vegetable oil comprises at least one of coconut oil, rapeseed oil, and sunflower seed oil;
preferably, the preparation method further comprises the step of sterilizing the prepared oat protein beverage.
Further, the method comprises the following steps:
(a) pulping: providing an oat raw material, mixing the oat raw material with water in a ratio of 1: 2-10, grinding to 20-40 meshes to obtain oat slurry;
the temperature of the water is 20-50 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 45-55 ℃, and then adding the complex enzyme preparation for enzymolysis for 20-60 min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 55-65 ℃, and carrying out enzymolysis for 20-60 min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 20-30 ℃, and removing precipitates to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90-95 ℃, inactivating the enzyme for 10-20 min, and then cooling to 50-70 ℃ to obtain oat enzymolysis liquid;
(c) and blending: adding vegetable oil into the oat enzymolysis liquid cooled to 50-70 ℃ in the step (b), and homogenizing under the pressure of 20-60 MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: heating the unsterilized oat protein beverage obtained in the step (c) to 135-145 ℃, and sterilizing for 3-60s to obtain the oat protein beverage.
Compared with the prior art, the invention has the beneficial effects that:
the complex enzyme preparation provided by the invention comprises amylase, cellulase, papain and glutamine transaminase. The transglutaminase is a transferase catalyzing acyl transfer reaction, and can catalyze the reactions of acyl transfer, deamidation, cross-linking polymerization and the like of lysine residues and glutamic acid residues of protein or polypeptide molecules, namely catalyze the covalent cross-linking of the protein or polypeptide molecules in and among molecules to form a stable network structure; meanwhile, the exposure of bitter hydrophobic amino acid residues is reduced, the exposure of umami amino acid residues is increased, the structure of oat protein is further changed, and the mouthfeel, the flavor and the emulsification stability of the enzymatic hydrolysate are improved.
The complex enzyme preparation provided by the invention can be widely applied to the preparation process of oat protein beverage.
The beverage provided by the invention is obtained by carrying out enzymolysis on the compound enzyme preparation. The complex enzyme preparation comprises amylase, cellulase, papain and glutamine transaminase. The glutamine transaminase can catalyze protein or polypeptide to generate intramolecular and intermolecular covalent crosslinking, so that the structure of the protein in enzymatic hydrolysate is changed, in addition, the complex enzyme preparation also comprises amylase and cellulase, starch or macromolecular polysaccharide substances are quickly and effectively hydrolyzed, saccharification is facilitated, the effect of protease is assisted, and the problem that the existing protein beverage can generate bitter taste is effectively solved through the synergistic effect of the various enzymes; meanwhile, the complex enzyme preparation also increases the content of soluble polysaccharide, polypeptide and soluble dietary fiber, thereby improving the functional properties of the beverage, such as emulsification, stability and other properties, so that the prepared beverage forms stable emulsion, and the step of blending by adding an emulsifier in the later period of the existing protein beverage is avoided.
The preparation method of the beverage provided by the invention comprises the following steps: the compound enzyme preparation is added into oat slurry for enzymolysis to obtain oat enzymolysis liquid, and then blending is carried out to obtain the oat protein beverage. The method has the advantages of simple preparation process and easy operation.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to one aspect of the invention, a complex enzyme preparation comprises amylase, cellulase, protease and glutamine transaminase.
The complex enzyme preparation provided by the invention comprises amylase, cellulase, papain and glutamine transaminase. The transglutaminase is a transferase catalyzing acyl transfer reaction, and can catalyze the cross-linking reaction of lysine residues and glutamic acid residues of protein or polypeptide molecules, namely catalyze the covalent cross-linking of the protein or polypeptide molecules in and among molecules to form a good network structure; meanwhile, the exposure of bitter hydrophobic amino acid residues is reduced, the exposure of umami amino acid residues is increased, the structure of oat protein is further changed, and the mouthfeel, the flavor and the emulsification stability of the enzymatic hydrolysate are improved.
In a preferred embodiment of the invention, the amylase comprises at least one of an alpha-amylase, a saccharifying enzyme and a beta-amylase, an R-enzyme, preferably a liquefying enzyme and a saccharifying enzyme;
in a preferred embodiment, the liquefying enzyme and the saccharifying enzyme hydrolyze starch to rapidly reduce the viscosity of the oat slurry and saccharify the oat slurry.
In a preferred embodiment of the invention, the cellulase comprises xylanase and beta-glucanase;
as a preferred embodiment, the xylanase and the beta-glucanase are beneficial to liquefaction, improve saccharification yield and assist protease enzymolysis.
In a preferred embodiment of the invention, the protease comprises neutral protease, alkaline protease, flavourzyme, papain, preferably papain.
In a preferred embodiment, the glutamine transaminase and papain alter the structure of oat protein, hide the bitter peptide structure and increase the soluble protein content.
In a preferred embodiment of the invention, the complex enzyme preparation comprises the following raw materials in parts by weight:
20-50 parts of liquefying enzyme, 20-50 parts of saccharifying enzyme, 10-30 parts of xylanase, 10-30 parts of beta-glucanase, 5-15 parts of glutamine transaminase and 5-15 parts of papain;
typical but non-limiting preferred embodiments of the above liquefying enzymes are: 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts and 50 parts; typical but non-limiting preferred embodiments of the above saccharifying enzymes are: 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts and 50 parts; typical but non-limiting preferred embodiments of the above xylanases are: 10 parts, 15 parts, 20 parts, 25 parts and 30 parts; typical but non-limiting preferred embodiments of the above-mentioned beta-glucanases are: 10 parts, 15 parts, 20 parts, 25 parts and 30 parts; typical but non-limiting preferred embodiments of the above-described transglutaminase are: 5 parts, 8 parts, 10 parts, 12 parts, 14 parts and 15 parts; typical but non-limiting preferred embodiments of the above mentioned papain are: 5 parts, 8 parts, 10 parts, 12 parts, 14 parts and 15 parts.
In the invention, the enzymolysis effect of the compound enzyme preparation is further optimized by further adjusting and optimizing the dosage proportion of the raw materials of each component.
According to one aspect of the invention, the complex enzyme preparation is applied to preparing beverages.
The complex enzyme preparation provided by the invention can be widely applied to the preparation process of oat protein beverage.
According to one aspect of the invention, the beverage is subjected to enzymolysis by using the complex enzyme preparation.
Preferably, the beverage comprises a cereal protein beverage, preferably an oat protein beverage.
The oat protein beverage provided by the invention is obtained by carrying out enzymolysis on the compound enzyme preparation. The complex enzyme preparation comprises amylase, cellulase and protease, wherein the protease comprises glutamine transaminase. The glutamine transaminase can catalyze protein or polypeptide to generate intramolecular and intermolecular covalent crosslinking, so that the structure of the protein in enzymatic hydrolysate is changed, in addition, the complex enzyme preparation also comprises amylase and cellulase, starch or macromolecular polysaccharide substances are quickly and effectively hydrolyzed, saccharification is facilitated, the effect of protease is assisted, and the problem that the existing oat plant protein beverage can generate bitter taste is effectively solved through the synergistic effect of the enzymes; meanwhile, the compound enzyme preparation also increases the content of soluble polysaccharide, polypeptide and soluble dietary fiber, thereby improving the functional properties of the oat protein beverage, such as emulsification, stability and other performances, so that the prepared oat protein beverage forms stable emulsion, and the step of blending the existing oat protein beverage by adding an emulsifier and a stabilizer at the later stage is avoided.
According to one aspect of the invention, a method of preparing the above beverage comprises the steps of:
and adding the complex enzyme preparation into the oat slurry for enzymolysis to obtain oat enzymolysis liquid, and then blending to obtain the oat protein beverage.
The preparation method of the beverage provided by the invention comprises the following steps: the compound enzyme preparation is added into oat slurry for enzymolysis to obtain oat enzymolysis liquid, and then blending is carried out to obtain the oat protein beverage. The method has the advantages of simple preparation process and easy operation.
In a preferred embodiment of the invention, the enzymolysis is carried out at 45-65 ℃ for 40-120 min;
in the above preferred embodiment, the enzymatic hydrolysis comprises the following steps: uniformly mixing the oat slurry and the complex enzyme preparation, performing enzymolysis at 45-55 ℃ for 20-60 min, and heating to 55-65 ℃ for enzymolysis for 20-60 min to complete enzymolysis;
as a preferred embodiment, the enzymolysis step can enable the compound enzyme preparation to perform synergistic, rapid and effective catalysis.
In the above preferred embodiment, the enzymolysis further comprises a step of enzyme deactivation, wherein the temperature of the enzyme deactivation is 90-95 ℃, and the time is 10-20 min.
Typical but non-limiting preferred embodiments of the above enzyme deactivation temperatures are: 90 deg.C, 91 deg.C, 92 deg.C, 93 deg.C, 94 deg.C and 95 deg.C; typical but non-limiting preferred embodiments of the above enzyme deactivation times are: 10min, 12min, 14min, 16min, 18min and 20 min.
In a preferred embodiment of the invention, the oat slurry is mainly prepared by mixing oat raw material with water and then grinding the mixture by a colloid mill;
the oat raw material is oat flour, oatmeal or oat grains;
if oat grains are selected, high-temperature steaming is needed to inactivate enzyme, the inactivating enzyme condition is 90-110 ℃, the temperature is kept for 10-30min, the temperature is reduced to below 50 ℃ after inactivation, and then the oat grains are evenly mixed with water and ground to obtain the oat grain beverage.
In a preferred embodiment, the mass ratio of oat raw material to water is 1: 2-10 ℃, wherein the temperature of the water is 20-50 ℃;
in a preferred embodiment, the mass ratio of the oat raw material to water is favorable for the enzymolysis yield of oat and the dissolution of soluble components.
In a preferred embodiment of the invention, the blending is to add vegetable oil into the oat enzymolysis liquid and mix the mixture evenly;
in the above preferred embodiment, the mass ratio of the oat enzymolysis liquid to the vegetable oil is 100: 1 to 20;
in the above preferred embodiment, the vegetable oil comprises at least one of coconut oil, rapeseed oil, and sunflower seed oil;
in the above preferred embodiment, the preparation method further comprises the step of sterilizing the prepared oat protein beverage.
The sterilization temperature is 135-145 ℃, and the sterilization time is 3-60 s.
In a preferred embodiment of the invention, the method comprises the steps of:
(a) pulping: providing an oat raw material, mixing the oat raw material with water in a ratio of 1: 2-10, and grinding to obtain oat slurry;
the temperature of the water is 20-50 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 45-55 ℃, and then adding the complex enzyme preparation for enzymolysis for 20-60 min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 55-65 ℃, and carrying out enzymolysis for 20-60 min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 20-30 ℃, and removing precipitates to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90-95 ℃, inactivating the enzyme for 10-20 min, and then cooling to 50-70 ℃ to obtain oat enzymolysis liquid;
(c) and blending: adding vegetable oil into the oat enzymolysis liquid cooled to 50-70 ℃ in the step (b), and homogenizing under the pressure of 20-60 MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: heating the unsterilized oat protein beverage obtained in the step (c) to 135-145 ℃, and sterilizing for 3-60s to obtain the oat protein beverage.
The technical solution of the present invention will be further described with reference to examples and comparative examples.
Examples 1 to 9
The compound enzyme preparation comprises the following raw materials in parts by weight:
comparative example 1
This comparative example is the same as example 5 except that the raw materials of the complex enzyme preparation do not contain glutamine transaminase.
Comparative example 2
This comparative example is the same as example 5 except that it does not contain alpha-amylase and saccharifying enzyme.
Comparative example 3
This comparative example is identical to example 5, except that it does not contain xylanase and beta-glucanase.
Example 10
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) pulping: providing oat grains, inactivating enzyme at 90-110 deg.C for 10-30min, and cooling to 50 deg.C; then mixing the enzyme-inactivated oat grains with water in a ratio of 1: 3, grinding to obtain oat slurry;
the temperature of the water is 20 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 45 ℃, and then adding the complex enzyme preparation prepared in the embodiment 1 for enzymolysis for 30min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 55 ℃, and carrying out enzymolysis for 30min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 20 ℃, and removing the precipitate to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90 ℃, inactivating enzyme for 10min, and then cooling to 50 ℃ to obtain oat enzymolysis liquid;
(c) and blending: cooling to 50 ℃ in step (b) an oat hydrolysate in the ratio of 100: 10, adding coconut oil, and homogenizing under the pressure of 25MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: and (c) heating the unsterilized oat protein beverage in the step (c) to 135 ℃, and sterilizing for 10s to obtain the oat protein beverage.
Example 11
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) pulping: providing oat flour, mixing the oat flour with water in a ratio of 1: 8, grinding to obtain oat slurry;
the temperature of the water is 50 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 55 ℃, and then adding the complex enzyme preparation prepared in the embodiment 2 for enzymolysis for 50min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 65 ℃, and carrying out enzymolysis for 50min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 25 ℃, and removing the precipitate to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 95 ℃, inactivating enzyme for 20min, and then cooling to 70 ℃ to obtain oat enzymolysis liquid;
(c) and blending: cooling to 70 ℃ in step (b) an oat enzymatic hydrolysate in the ratio of 100: 2, adding rapeseed oil, and homogenizing under the pressure of 50MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: and (c) heating the unsterilized oat protein beverage in the step (c) to 145 ℃, and sterilizing for 30s to obtain the oat protein beverage.
Example 12
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) pulping: providing oatmeal, mixing the oatmeal with water in a ratio of 1: 5, grinding to obtain oat slurry;
the temperature of the water is 30 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 50 ℃, and then adding the complex enzyme preparation prepared in the embodiment 3 for enzymolysis for 40min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 60 ℃, and carrying out enzymolysis for 40min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 22 ℃, and removing the precipitate to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 92 ℃, inactivating enzyme for 15min, and then cooling to 60 ℃ to obtain oat enzymolysis liquid;
(c) and blending: cooling in the oat hydrolysate of step (b) to 60 ℃ in a 100: 4, adding sunflower seed oil according to the mass ratio, and homogenizing under the pressure of 30MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: and (c) heating the unsterilized oat protein beverage in the step (c) to 140 ℃, and sterilizing for 20s to obtain the oat protein beverage.
Example 13
This example is the same as example 12 except that the complex enzyme preparation prepared in example 4 is used in the step (b) of enzymatic hydrolysis.
Example 14
This example is the same as example 12 except that the complex enzyme preparation prepared in example 5 is used in the step (b) of enzymatic hydrolysis.
Example 15
This example is the same as example 12 except that the complex enzyme preparation prepared in example 6 is used in the step (b) of enzymatic hydrolysis.
Example 16
This example is the same as example 12 except that the complex enzyme preparation prepared in example 7 was used in the enzymatic hydrolysis in step (b).
Example 17
This example is the same as example 12 except that the complex enzyme preparation prepared in example 8 is used in the step (b) of enzymatic hydrolysis.
Example 18
This example is the same as example 12 except that the complex enzyme preparation prepared in example 9 was used in the step (b) of enzymatic hydrolysis.
Example 19
The compound enzyme preparation comprises the following raw materials in parts by weight:
example 20
The compound enzyme preparation comprises the following raw materials in parts by weight:
example 21
This example is the same as example 12 except that the complex enzyme preparation prepared in example 19 was used in the step (b) of enzymatic hydrolysis.
Example 22
This example is the same as example 12 except that the complex enzyme preparation prepared in example 20 was used in the enzymatic hydrolysis in step (b).
Comparative example 4
This example is the same as example 12 except that the complex enzyme preparation prepared in comparative example 1 was used in the enzymatic hydrolysis in step (b).
Comparative example 5
This example is the same as example 12 except that the complex enzyme preparation prepared in comparative example 2 was used in the enzymatic hydrolysis in step (b).
Comparative example 6
This example is the same as example 12 except that the complex enzyme preparation prepared in comparative example 3 was used in the enzymatic hydrolysis in step (b).
Comparative example 7
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) adding water into oat flour according to a proportion, and pulping to obtain oat raw pulp, wherein the concentration is controlled to be 20% and the water temperature is controlled to be 35% based on the total weight of solid matters;
(b) and enzymolysis: adding 10 parts of alpha-amylase and 10 parts of saccharifying enzyme into the oat slurry obtained in the step (a), uniformly mixing, and heating to 60 ℃ for enzymolysis for 30 min;
(c) centrifuging: removing the precipitate from the enzymolysis liquid obtained in the step (b) by a centrifugal machine to obtain oat slurry;
(d) homogenizing: homogenizing at 40 MPa;
(e) sterilization (enzyme deactivation): the temperature was 135 ℃ for 20 s.
Example 23
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) pulping: providing oat flour, mixing the oat flour with water in a ratio of 1: 4 to obtain oat slurry;
the temperature of the water is 25 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 50 ℃, and then adding a complex enzyme preparation for enzymolysis for 30min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 60 ℃, and carrying out enzymolysis for 30min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 25 ℃, and removing the precipitate to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90 ℃, inactivating enzyme for 5min, and then cooling to 60 ℃ to obtain oat enzymolysis liquid;
the compound enzyme preparation comprises the following raw materials:
35 parts of alpha-amylase, 25 parts of saccharifying enzyme, 25 parts of xylanase, 20 parts of beta-glucanase, 5 parts of glutamine transaminase and 10 parts of papain;
(c) and blending: cooling in the oat hydrolysate of step (b) to 60 ℃ in a 100: 5, adding rapeseed oil, and homogenizing under the pressure of 30MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: heating the unsterilized oat protein beverage obtained in the step (c) to 135 ℃, and sterilizing for 20s to obtain the oat protein beverage.
Experimental example 1
In order to show that the compound enzyme preparation prepared by the invention can effectively relieve the problem that the existing oat protein beverage can generate bitter taste, the oat protein beverages prepared in the examples 10-YY and the comparative examples 4-7 are subjected to effect detection, and the specific method comprises the following steps:
the bitter taste value of the sample was determined by sensory analysis in this experiment. The standard bitter taste sample is 10% oat flour brewed 5 minutes in boiling water, and the sample is fully bitter after entering the oral cavity for about 5 seconds. Screening 11 taste sensitive evaluators for evaluation criteria: the bitter standard is used as a middle value (5 points), and other products are compared and scored. The specific detection results are as follows:
example 24
A method of preparing an oat protein beverage, the method comprising the steps of:
(a) pulping: providing oatmeal, mixing the oatmeal with water in a ratio of 1: 4, grinding the mixture by 20-40 meshes to obtain oat slurry;
the temperature of the water is 45 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 50 ℃, and then adding a complex enzyme preparation for enzymolysis for 40min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 60 ℃, and carrying out enzymolysis for 20min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 25 ℃, and removing the precipitate to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90 ℃, inactivating enzyme for 5min, and then cooling to 60 ℃ to obtain oat enzymolysis liquid;
the compound enzyme preparation comprises the following raw materials:
35 parts of alpha-amylase, 25 parts of saccharifying enzyme, 25 parts of xylanase, 20 parts of beta-glucanase, 5 parts of glutamine transaminase and 10 parts of papain;
(c) and blending: cooling in the oat hydrolysate of step (b) to 60 ℃ in a 100: 5, adding rapeseed oil, and homogenizing under the pressure of 30MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: and (c) heating the unsterilized oat protein beverage in the step (c) to 135 ℃, and sterilizing for 10s to obtain the oat protein beverage.
Experimental example 2
The experiment uses the centrifugal precipitation rate as the stability index. Weighing 100g of sample in a centrifuge tube, centrifuging for 25min at the rotating speed of 4000r/min, discarding the supernatant, weighing the sample, repeating for 3 times, and calculating the centrifugal precipitation rate. The specific detection results are as follows:
finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A compound enzyme preparation is characterized by comprising amylase, cellulase, protease and glutamine transaminase.
2. A complex enzyme preparation according to claim 1, wherein the amylase comprises at least one of alpha-amylase, saccharifying enzyme and beta-amylase R-enzyme, preferably liquefying enzyme and saccharifying enzyme.
3. A complex enzyme preparation according to claim 1, wherein the cellulase enzymes comprise xylanase and β -glucanase;
preferably, the protease comprises neutral protease, alkaline protease, flavourzyme, papain, preferably papain.
4. The complex enzyme preparation as claimed in claim 1, which comprises the following raw materials in parts by weight:
20-50 parts of liquefying enzyme, 20-50 parts of saccharifying enzyme, 10-30 parts of xylanase, 10-30 parts of beta-glucanase, 5-15 parts of glutamine transaminase and 5-15 parts of papain.
5. Use of a complex enzyme preparation according to any one of claims 1 to 4 in the preparation of a beverage;
preferably, the application comprises milk tea beverage, coffee beverage, grain beverage, vegetable protein beverage, compound protein beverage or solid beverage taking oat protein beverage as base material.
6. A beverage, which is characterized in that the beverage is subjected to enzymolysis by using the compound enzyme preparation as claimed in any one of claims 1 to 4;
preferably, the beverage comprises a vegetable protein beverage, preferably an oat protein beverage.
7. A method for preparing a beverage according to claim 6, wherein the method for preparing the oat protein beverage comprises the following steps:
and adding the complex enzyme preparation into the oat slurry for enzymolysis to obtain oat enzymolysis liquid, and then blending to obtain the oat protein beverage.
8. The preparation method of the beverage according to claim 7, wherein the enzymolysis is carried out at 45-65 ℃ for 40-120 min;
preferably, the enzymatic hydrolysis comprises the following steps: uniformly mixing the oat slurry and the compound enzyme preparation, performing enzymolysis at 45-55 ℃ for 20-60 min, and heating to 55-65 ℃ for enzymolysis for 20-60 min to complete enzymolysis;
preferably, the enzymatic hydrolysis further comprises a step of inactivating the enzyme.
9. The method for preparing a beverage according to claim 7, wherein the oat slurry is mainly prepared by mixing oat raw material with water and then grinding;
preferably, the mass ratio of the oat raw material to water is 1: 2-10 ℃, wherein the temperature of the water is 20-50 ℃;
preferably, the blending is to add vegetable oil into the oat enzymolysis liquid and mix the mixture evenly;
more preferably, the mass ratio of the oat enzymolysis liquid to the vegetable oil is 100: 1 to 20;
more preferably, the vegetable oil comprises at least one of coconut oil, rapeseed oil, and sunflower seed oil;
preferably, the preparation method further comprises the step of sterilizing the prepared oat protein beverage.
10. Method for preparing a beverage according to claim 7, characterized in that it comprises the following steps:
(a) pulping: providing an oat raw material, mixing the oat raw material with water in a ratio of 1: 2-10, grinding to 20-40 meshes to obtain oat slurry;
the temperature of the water is 20-50 ℃;
(b) and enzymolysis: heating the oat slurry obtained in the step (a) to 45-55 ℃, and then adding the complex enzyme preparation for enzymolysis for 20-60 min to obtain an enzymolysis liquid A;
heating the enzymolysis liquid A to 55-65 ℃, and carrying out enzymolysis for 20-60 min to obtain enzymolysis liquid B;
cooling the enzymolysis liquid B to 20-30 ℃, and removing precipitates to obtain enzymolysis liquid C;
heating the enzymolysis liquid C to 90-95 ℃, inactivating the enzyme for 10-20 min, and then cooling to 50-70 ℃ to obtain oat enzymolysis liquid;
(c) and blending: adding vegetable oil into the oat enzymolysis liquid cooled to 50-70 ℃ in the step (b), and homogenizing under the pressure of 25-40 MPa to obtain an unsterilized oat protein beverage;
(d) and sterilizing: heating the unsterilized oat protein beverage obtained in the step (c) to 135-145 ℃, and sterilizing for 3-60s to obtain the oat protein beverage.
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