CN114982938A - Composite enzymolysis agent and oat milk prepared from same - Google Patents
Composite enzymolysis agent and oat milk prepared from same Download PDFInfo
- Publication number
- CN114982938A CN114982938A CN202210666519.8A CN202210666519A CN114982938A CN 114982938 A CN114982938 A CN 114982938A CN 202210666519 A CN202210666519 A CN 202210666519A CN 114982938 A CN114982938 A CN 114982938A
- Authority
- CN
- China
- Prior art keywords
- oat
- enzymolysis
- amylase
- milk
- compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses a compound enzymolysis agent and oat milk prepared by the same. The enzymolysis agent comprises one or more of alpha-amylase, pullulanase, beta-amylase, hemicellulase and alkaline protease; the oat milk comprises the following raw materials in percentage by weight: 8-10% of oat flour and 4-7% of functional grease. By optimizing the oat enzymolysis process, the comprehensive utilization rate of raw material components is improved by utilizing a compound enzymolysis mode, and high-nutrition active substances in the oat are released to the maximum extent to liquefy starch or hydrolyze macromolecules, so that the particle size is reduced, the viscosity is reduced, and soluble substances are released; the protein structure is more uniform, the flavor is effectively improved, the product stability is increased, and the developable natural oat milk is obtained; the vegetable oil component is utilized to simulate the milk fat globule to construct a stable system and increase nutrition. The oat milk of the invention can be compared with milk in flavor, stability, nutritional integrity and sensory acceptability.
Description
Technical Field
The invention relates to the field of plant deep processing, in particular to a compound enzymolysis agent and oat milk prepared by the same.
Background
Oat is a grain with extremely high nutritional value and has very balanced nutritional ingredients. In order to diversify oat products, attempts have been made to develop oat drinks, where oat milk is an emerging product in the market for its potential therapeutic effect. Oats are rich in various nutrients such as protein, fat, phenolic compounds, minerals, beta-glucan and the like. The substances enable the oat to have good emulsifying property and unique fragrance, and lay a solid substance foundation for the development of functional oat milk. But the large amount of fiber and oligomeric protein contained in the beverage simultaneously reduces the stability of the beverage when the beverage is prepared, has poor taste and can be optimized by adopting an enzymolysis process. After the oat is subjected to enzymolysis, nutrient substances in the raw materials can be released to the maximum extent, the utilization rate of the raw materials is improved, and the oat milk with unique flavor is more suitable for being produced.
In the domestic research of oat milk production technology, an enzymolysis process has been discussed to a certain extent, for example, in 2013, 3 month and 13 days of Chinese patent publication No. CN102960461A, a preparation method of oat milk with good taste, color and stability is disclosed, starch is subjected to enzymolysis by adding high-temperature alpha-amylase, and a final product is prepared by taking supernatant after grinding, blending and homogenizing. The document of chinese patent publication No. CN113875820A, 2022, 1 month, 4, discloses a method for preparing high protein prebiotics oat milk, which comprises adding amylase enzymatic hydrolysate, filtering, adding exogenous protein to improve nutritive value, and homogenizing for the second time to obtain the final product. However, the current research on the enzymolysis process is only limited to the enzymolysis of starch, but the comprehensive utilization rate of raw material components is improved by neglecting a compound enzymolysis mode, and the product after enzymolysis has single evaluation index and is difficult to meet the requirements of different consumers.
Disclosure of Invention
The invention aims to provide a compound enzymolysis agent and oat milk prepared by the same, aiming at the problems of environment, morality and ethics possibly brought by milk and the adverse reaction of consumers to the milk.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent comprise the following preparation processes: oat is cleaned, cooked, dried, crushed, sieved, enzymolyzed, filtered, blended, homogenized and the like, wherein the preparation method adopts one or more of five enzymes of alpha-amylase, beta-amylase, pullulanase, hemicellulase and alkaline protease to carry out compound enzymolysis on oat, the oat powder and functional oil are main raw materials, and the oat powder and the functional oil are prepared by refining and emulsifying the materials by a shearing homogenization technology.
Further, the method comprises the following preparation steps:
the method comprises the following steps: blending oat flour with water, and placing in a water bath kettle at 55 ℃ for heat preservation;
step two: adding one or more of alpha-amylase, pullulanase, beta-amylase and hemicellulase, and performing enzymolysis on the uniformly mixed sample at 55 ℃ for 2 hours;
step three: adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding alkaline protease, and heating for 30-40 min;
step four: heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase;
step five: mixing the oat enzymolysis liquid with functional oil, and shearing for 3min at the rotating speed of 10000-12000rpm by a high-speed shearing machine to obtain the oat milk.
Further, the enzymolysis process comprises the following enzymes in percentage by weight: 0.8-1.5% of alpha-amylase, 1-1.5% of pullulanase, 0.8-2% of beta-amylase, 0.7-1.5% of hemicellulase and 0.15-0.2% of alkaline protease.
Further, the functional oil is one or more of soybean oil, peony seed oil, olive oil, linseed oil and medium chain triglyceride.
Compared with the prior art, the invention has the advantages that: according to the compound enzymolysis agent and the oat milk prepared by the compound enzymolysis agent, high-nutrition active substances in oat are released to the greatest extent by optimizing an oat enzymolysis process, so that the developable natural oat milk is obtained; the stable system is constructed and the nutrition is increased by simulating fat globules with vegetable oil components. The compound enzymolysis agent and the oat milk prepared by the compound enzymolysis agent have the advantages of flavor, stability, nutritional integrity and sensory acceptability which are comparable with those of milk.
Drawings
FIG. 1 is the effect of enzymatic hydrolysis conditions on the macro-stability and microstructure of oat milk.
FIG. 2 is a graph of the effect of enzymatic conditions on oat milk particle size and particle size distribution.
FIG. 3 is the effect of oat milk potential under enzymatic conditions.
FIG. 4 is a flow chart of the manufacturing process of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the accompanying drawings.
The enzyme preparation provided by the invention comprises the following components in percentage by weight:
the plant milk provided by the invention comprises the following components in percentage by weight: 8-10% of oat flour, 4-7% of functional grease and the balance of water.
The functional oil is one or more of soybean oil, peony seed oil, olive oil, linseed oil and medium chain triglyceride;
the embodiment of the invention also aims to provide a compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent, which comprises the following steps:
preparing an aqueous phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation; adding one or more of alpha-amylase, pullulanase, beta-amylase and hemicellulase, uniformly mixing, and performing enzymolysis for 2 hours; adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding alkaline protease, and heating for 30-40 min; heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk with oat as substrate.
Example 1
A compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent comprise the following steps:
(1) preparing raw materials: 10g of oat flour, 5g of medium-chain triglyceride and the balance of water.
(2) Preparing an aqueous phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation;
(3) adding a complex enzyme preparation: adding 0.18g of alpha-amylase, uniformly mixing, and performing enzymolysis for 2 hours;
(4) heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk prepared from compound enzymolysis agent.
Example 2
A compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent comprise the following steps:
(1) preparing raw materials: 10g of oat flour, 5g of soybean oil and the balance of water.
(2) Preparing an aqueous phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation;
(3) adding a complex enzyme preparation: adding 0.2g of alpha-amylase and 0.03g of pullulanase, uniformly mixing, and performing enzymolysis for 2 hours;
(4) adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding 0.017g alkaline protease, and heating for 30-40 min; heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk prepared from compound enzymolysis agent.
Example 3
A compound enzymolysis agent and oat milk prepared by the same comprise the following steps:
(1) preparing raw materials: 10g of oat powder, 5g of peony seed oil and the balance of water.
(2) Preparing an aqueous phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation;
(3) adding a complex enzyme preparation: adding 0.2g of alpha-amylase, 0.02g of pullulanase and 0.16g of beta-amylase, uniformly mixing, and performing enzymolysis for 2 hours;
(4) adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding 0.015g alkaline protease, and heating for 30-40 min; heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk prepared from compound enzymolysis agent.
Example 4
A compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent comprise the following steps:
(1) preparing raw materials: oat flour 8g, linseed oil 7g and the balance of water.
(2) Preparing a water phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation;
(3) adding a complex enzyme preparation: adding 0.2g of alpha-amylase, 0.06g of pullulanase and 0.1g of hemicellulase, uniformly mixing, and performing enzymolysis for 2 hours;
(4) adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding 0.02g alkaline protease, and heating for 30-40 min; heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk prepared from compound enzymolysis agent.
Example 5
A compound enzymolysis agent and oat milk prepared by the compound enzymolysis agent comprise the following steps:
(1) preparing raw materials: 9g of oat flour, 6g of olive oil and the balance of water.
(2) Preparing an aqueous phase: mixing oat flour with distilled water, and placing in a water bath kettle at 55 deg.C for heat preservation;
(3) adding a complex enzyme preparation: adding 0.2g of alpha-amylase, 0.02g of pullulanase, 0.2g of beta-amylase and 0.14g of hemicellulase, uniformly mixing and performing enzymolysis for 2 hours;
(4) adjusting pH to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding 0.2g alkaline protease, and heating for 30-40 min; heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase; mixing the feed liquid and soybean oil, shearing, and homogenizing to obtain oat milk prepared from compound enzymolysis agent.
Immediately after preparation, each oat milk sample was dispensed into an average 10mL centrifuge tube and placed in a 4 ℃ freezer. The macroscopic changes of the oat milk were recorded by photographing at 1d and 7d, respectively. The microstructure of the oat milk was observed using an optical microscope RX 50. And (3) dripping 5 mu L of oat milk into the center of a microscope slide, slowly covering a cover glass to ensure that no air bubbles exist between the sample and the cover glass, observing the microstructure of the oat milk through a 40x objective lens, photographing, recording and judging the size of the milk drop according to a scale. Particle sizes and particle size distributions of different oat milk samples were measured by a Malvern MasterSizer 2000 particle sizer, Zeta potentials of the sample solutions were measured by a Malvern Nano ZS laser Nano particle sizer, and the results are shown in the figure. The oat milk obtained by using the compound enzymolysis is determined to have better emulsifying performance, difficult layering phenomenon and optimal stability.
The present invention and the embodiments thereof have been described above, and the description is not restrictive, and the embodiments shown in the detailed description are only a part of the embodiments of the present invention, not all embodiments, and the actual configuration is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The compound enzymolysis agent and the oat milk prepared by the same are characterized by comprising the following preparation processes: the oat is prepared by the procedures of oat cleaning, cooking, drying, crushing, sieving, enzymolysis, filtering, blending, homogenizing and the like, wherein in the preparation method, one or more of five enzymes of alpha-amylase, beta-amylase, pullulanase, hemicellulase and alkaline protease are adopted to carry out compound enzymolysis on oat, the oat flour and functional grease are used as main raw materials, and the oat flour and the functional grease are subjected to thinning and emulsification by adopting a shearing and homogenizing technology.
2. The compound enzymolysis agent and the oat milk prepared by the compound enzymolysis agent according to claim 1 are characterized by comprising the following preparation steps:
the method comprises the following steps: blending oat flour with water, and placing in a water bath kettle at 55 ℃ for heat preservation;
step two: adding one or more of alpha-amylase, pullulanase, beta-amylase and hemicellulase, and performing enzymolysis on the uniformly mixed sample at 55 ℃ for 2 hours;
step three: adjusting pH of the feed liquid to 8-10 with sodium citrate, adjusting temperature to 60 deg.C, adding alkaline protease, and heating for 30-40 min;
step four: heating to 90-100 deg.C to inactivate enzyme, cooling to room temperature, and filtering to obtain filtrate as water phase;
step five: mixing the oat enzymolysis liquid with functional grease, and shearing for 3min at the rotating speed of 10000-12000rpm by a high-speed shearing machine to obtain the oat milk.
3. The compound enzymolysis agent and the oat milk prepared by the compound enzymolysis agent according to claim 1 are characterized in that the enzymolysis process comprises the following enzymes in percentage by weight: 0.8-1.5% of alpha-amylase, 1-1.5% of pullulanase, 0.8-2% of beta-amylase, 0.7-1.5% of hemicellulase and 0.15-0.2% of alkaline protease.
4. The compound enzymatic hydrolysate of claim 1, wherein the functional oil is one or more of soybean oil, peony seed oil, olive oil, linseed oil and medium chain triglyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210666519.8A CN114982938A (en) | 2022-06-13 | 2022-06-13 | Composite enzymolysis agent and oat milk prepared from same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210666519.8A CN114982938A (en) | 2022-06-13 | 2022-06-13 | Composite enzymolysis agent and oat milk prepared from same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114982938A true CN114982938A (en) | 2022-09-02 |
Family
ID=83035582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210666519.8A Pending CN114982938A (en) | 2022-06-13 | 2022-06-13 | Composite enzymolysis agent and oat milk prepared from same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114982938A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644252A (en) * | 2022-12-12 | 2023-01-31 | 大咖国际食品有限公司 | Oat plant milk, preparation method and application |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| US20200268022A1 (en) * | 2019-02-22 | 2020-08-27 | Jasper Products, L.L.C. | Rapid hydrolysis process for oat-based beverage composition |
| CN112806527A (en) * | 2021-01-06 | 2021-05-18 | 上海金山德乐食品配料有限公司 | Production method of oat pulp with good stability and long shelf life |
| CN114259001A (en) * | 2020-09-14 | 2022-04-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Complex enzyme preparation and beverage prepared by using same |
-
2022
- 2022-06-13 CN CN202210666519.8A patent/CN114982938A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| US20200268022A1 (en) * | 2019-02-22 | 2020-08-27 | Jasper Products, L.L.C. | Rapid hydrolysis process for oat-based beverage composition |
| CN114259001A (en) * | 2020-09-14 | 2022-04-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Complex enzyme preparation and beverage prepared by using same |
| CN112806527A (en) * | 2021-01-06 | 2021-05-18 | 上海金山德乐食品配料有限公司 | Production method of oat pulp with good stability and long shelf life |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644252A (en) * | 2022-12-12 | 2023-01-31 | 大咖国际食品有限公司 | Oat plant milk, preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101884415B (en) | DHA microcapsules and preparation technology thereof | |
| CN103767018B (en) | A kind of cereal beverage and preparation method thereof | |
| CN104855790B (en) | A kind of instant oats particles and preparation method thereof | |
| CN103271157B (en) | Health preserving cereal milk and preparation method thereof | |
| CN107518436A (en) | A kind of DHA grease microscapsule powder containing polypeptide and preparation method thereof | |
| CN102987442A (en) | Instant yolk powder and preparation method thereof | |
| CN104304573A (en) | Instant tartary buckwheat tea and preparation method thereof | |
| CN105992819A (en) | Protein | |
| CN114982938A (en) | Composite enzymolysis agent and oat milk prepared from same | |
| CN102224960B (en) | Cyperus esculentus beverage and preparation method thereof | |
| CN106103709A (en) | Comprise compositions and the method for xylanase variant | |
| CN105392374A (en) | Lipid-rich microalgal flour and method for preparing same | |
| SE461659B (en) | PROCEDURES FOR PREPARING ENZYMET SPS-AS WITH THE ABILITY TO SUBSTITUTE HIGH-MOLECULE CARBON HYDROGEN | |
| CN104432377A (en) | Gordon euryale seed beverage and processing method thereof | |
| CN106755249A (en) | A kind of method of degreasing high-temperature rice bran dregs of rice comprehensive utilization | |
| CN106103707A (en) | Use the method that xylanase improves sweat by-product | |
| CN109608514A (en) | The method of protein and polysaccharide is extracted from turnip | |
| CN113575814A (en) | Total-nutrient composite oat pulp composition and preparation method and application thereof | |
| CN104041653A (en) | Method for improving quality of protein powder | |
| CN109266432A (en) | Method that is a kind of while extracting Silybum Marianum Gaertn Seed Oil and protein hydrolysate | |
| Duhan et al. | Solid-state fermented peanut press cake: assessment of biochemical properties, mineral bioavailability, and its application in sweetened yogurt cheese | |
| CN1559301A (en) | Rice beverage, and its prepn. method | |
| CN102524412A (en) | Preparation method for broad bean milk beverage | |
| CN102206569B (en) | Preparation method for mature vinegar | |
| CN108004089A (en) | A kind of production technology of Multi-grain-seed rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |