CN116602377A - Enzymolysis oat flour with high satiety and preparation method thereof - Google Patents
Enzymolysis oat flour with high satiety and preparation method thereof Download PDFInfo
- Publication number
- CN116602377A CN116602377A CN202310664873.1A CN202310664873A CN116602377A CN 116602377 A CN116602377 A CN 116602377A CN 202310664873 A CN202310664873 A CN 202310664873A CN 116602377 A CN116602377 A CN 116602377A
- Authority
- CN
- China
- Prior art keywords
- oat
- oat flour
- amylase
- satiety
- protease
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 77
- 230000036186 satiety Effects 0.000 title claims abstract description 16
- 235000019627 satiety Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 49
- 108090000790 Enzymes Proteins 0.000 claims abstract description 49
- 229940088598 enzyme Drugs 0.000 claims abstract description 49
- 102000013142 Amylases Human genes 0.000 claims abstract description 44
- 108010065511 Amylases Proteins 0.000 claims abstract description 44
- 235000019418 amylase Nutrition 0.000 claims abstract description 44
- 239000004382 Amylase Substances 0.000 claims abstract description 43
- 108091005804 Peptidases Proteins 0.000 claims abstract description 24
- 239000004365 Protease Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 23
- 230000000694 effects Effects 0.000 claims abstract description 22
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 17
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 17
- 230000002255 enzymatic effect Effects 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 108010084185 Cellulases Proteins 0.000 claims description 3
- 102000005575 Cellulases Human genes 0.000 claims description 3
- 108091005508 Acid proteases Proteins 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims 1
- 229940025131 amylases Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 13
- 239000008107 starch Substances 0.000 abstract description 13
- 235000019698 starch Nutrition 0.000 abstract description 13
- 238000004090 dissolution Methods 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 238000000354 decomposition reaction Methods 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 244000075850 Avena orientalis Species 0.000 description 116
- 235000007319 Avena orientalis Nutrition 0.000 description 116
- 235000007558 Avena sp Nutrition 0.000 description 115
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 239000007921 spray Substances 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000005027 intestinal barrier Anatomy 0.000 description 2
- 230000007358 intestinal barrier function Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The application discloses high-satiety enzymolysis oat flour, which comprises the following raw materials in parts by weight: 900-1500 parts of oat rice and 0.5-1 part of complex enzyme, wherein the enzyme activity range of the complex enzyme is 4000-30 ten thousand U/g. The application adopts the combination of amylase, cellulase and protease as the compound enzyme, and the amylase is high-temperature amylase, so that the oat rice is subjected to enzymolysis in the cooking process, the decomposition effect of starch in the oat is improved, and the solubility of oat flour is improved. After the oat flour is brewed by using alkaline protease with the enzyme activity of 24 ten thousand U/g, the oat flour has good mixing effect with water, good dispersibility and high dissolution speed, and can realize 30s instant dissolution; the application has the advantages of uniform texture, clean color, pure and fresh taste, low viscosity, obvious sweet taste, pleasant oat fragrance, easy brewing, no insoluble substances, strong satiety and suitability for body-building and fat-reducing people.
Description
Technical Field
The application relates to enzymolysis oat flour with high satiety and a preparation method thereof, relates to A23L, and particularly relates to the field of starch-containing hydrolysates.
Background
Oat is a barley-like crop of food, and oat is dehulled and ground to oat flour, which can be used in baked foods. The oat contains no cholesterol, has a small amount of fat of whole grains, is rich in protein and dietary fiber, has the effects of regulating blood sugar and reducing blood fat, can control weight, and is suitable for people with body building and muscle increasing. However, oat has the characteristics of oat, and after the oat is converted into oat flour, the problems of high viscosity, gel, precipitation and water separation can occur in the process of eating the oat flour, so that the use of the oat flour is affected. The oat is subjected to enzymolysis treatment, so that the problems of high amylose content and high viscosity in the oat can be solved, the dissolving effect of oat flour is improved, but the oat flour is fully dissolved and instant dissolution is difficult.
The Chinese patent No. 109497556A discloses low-sugar soybean oat flour with the function of protecting intestinal barrier and a preparation method thereof, wherein soybean, oat and ganoderan are taken as main components, and xylitol and L-arabinose are added appropriately, so that the product has good taste and the protection function of the intestinal barrier is obviously enhanced through reasonable collocation, but the prepared oat flour has complex composition, and the nutrient value of the oat flour cannot be fully utilized for the intestinal systems which need to be repaired and have weak functions. Chinese patent No. 104642910A discloses a preparation method of instant oat flour, which comprises the steps of taking oat as a raw material, carrying out pretreatment and enzymolysis technology treatment, and then carrying out spray drying to obtain instant oat flour, wherein the subsequent drying temperature is higher, so that partial micromolecular nutritional ingredients are deactivated, and the nutritional value is greatly reduced.
Disclosure of Invention
In order to improve the solubility of oat flour, the first aspect of the application provides high-satiety enzymatic oat flour, which is prepared from the following raw materials in parts by weight: 900-1500 parts of oat rice (Avena sativa L.), 0.5-1 part of complex enzyme and 500-1000 parts of water, wherein the enzyme activity range of the complex enzyme is 4000-30 ten thousand U/g.
As a preferred embodiment, the complex enzyme is selected from one or a combination of several of cellulase, amylase, protease and glucanase.
As a preferred embodiment, the amylase is a high temperature resistant amylase, the high temperature resistant amylase is a high temperature resistant alpha-amylase, and the high temperature resistant temperature is less than or equal to 110 ℃.
In experiments, the applicant finds that the high-temperature resistant amylase is added in the cooking process of oat, and the starch in the oat is decomposed in a high-temperature environment, so that the dissolving effect of oat flour can be improved, and the gel of the oat flour can be reduced. The possible reasons for the guess are: the solubility of the starch is higher in a high-temperature environment, the oat rice is steamed at a high temperature, so that the dissolution of the starch is facilitated, the dispersion effect of the starch is better, the dissolved starch contains amylose and amylopectin, the high-temperature amylase can open the stretched amylopectin in the high-temperature environment and decompose the stretched amylopectin into shorter polymeric chains, and the polymeric gel effect of the starch in oat flour is reduced. When the enzyme acts in a low temperature environment, the long chain groups of the starch are in a contracted state, the amylase cannot fully hydrolyze the sugar group chains, so that oat flour has certain gel property, gel is generated after the oat flour is mixed with water, and the solubility is reduced.
As a preferred embodiment, the protease is selected from one or a combination of several of neutral protease, acid protease and alkaline protease.
As a preferred embodiment, the alkaline protease has an enzyme activity in the range of 20 to 30U/g and the amylase has an enzyme activity in the range of 4000 to 3U/g.
The applicant finds in the experimental process that the alkaline protease is mixed with the solution obtained after the oat is cooked, so that the decomposition rate of the oat can be improved, the formed oat flour can be well dispersed in water, and the dissolution speed is high. The possible reasons for the guess are: under the hydrolysis of alkaline protease, the conformation of protein in oat is unfolded, the alkaline protease damages the ordered part of protein in oat, and converts macromolecular oat protein into small-molecular short peptide and amino acid, the isoelectric potential of the alkaline protease is higher, the electrostatic repulsion between molecules is increased, the further folding of protein in oat can be prevented, and the damaged amino acid fragment aggregate can be prevented from being formed again, so that the hydrolyzed protein has excellent dispersibility. And the applicant further found that alkaline protease has specific shearing action on protein in oat, damages the exposed hydrophobic molecular structure, exposes polar groups on the molecular surface, and improves the hydrophilic binding force of hydrolyzed protein in oat, thereby improving the dissolution rate of oat flour.
As a preferred embodiment, the complex enzyme is a combination of amylase, cellulase and protease, and the mass ratio of amylase, cellulase and protease is (4-6): (1-3): 1.
as a preferred embodiment, the mass ratio of amylase, cellulase and protease is (5-6): (1-1.5): 1.
applicants have found during the course of experiments that oat flour and complex enzymes employ 1X 10 4 : (7-10) adding the above components in a mass ratio, wherein the oat flour is not easy to agglomerate and has uniform particle size, and the reason is that oat rice after soaking is easy to react with complex enzyme in a preferred mass ratio, the shell on the surface of oat after soaking is softened, protein, starch and cellulose in oat protein can be properly decomposed in a preferred mass ratio, and the un-decomposed starch can be used as a binder to form the oat flour particles with proper uniform particle size, so that oat flour is not easy to absorb moisture and agglomerate. And amylase, cellulase, proteinEnzyme was used (4-6): (1-3): 1, the oat flour still maintains the natural fragrance of oat and has good taste.
The second aspect of the application provides a method for preparing high-satiety enzymatic oat flour, comprising the steps of:
(1) Selecting oat rice with bright and full surface and high integrity;
(2) Pulverizing oat, grinding, and sieving with 50 mesh sieve to obtain coarse oat powder;
(3) Mixing coarse oat flour with water, soaking for 5-20min, adding amylase, and steaming for 20-50min;
(4) Cooling to 50-75deg.C, adding protease and cellulose plum, maintaining the temperature for 1-2 hr, and performing enzymolysis reaction to obtain herba Avenae Fatuae pulp;
(5) Sieving oat pulp, heating to 110-120deg.C, and inactivating enzyme;
(6) Concentrating the oat pulp after enzyme deactivation, and drying to obtain oat flour.
As a preferred embodiment, the ratio of the raw oat flour to water by mass is 1: (0.5-1).
As a preferred embodiment, the cooking temperature in step 3 is 85-95 ℃.
As a preferred embodiment, the drying in step 6 is drying in a fluidized bed at a temperature of: one section is 50-75 ℃, two sections are 40-65 ℃, three sections are 35-50 ℃, and four sections are 30-45 ℃.
Applicants have found during experimentation that oat flour prepared using the system of the present application may have too high a moisture content in the oat flour to be easily preserved or that some of the nutritional components in the oat flour may be unstable in performance and destroyed in a high temperature environment during the post-drying stage, resulting in a significant reduction in nutritional value, presumably due to: starch and protein in oat are hydrolyzed into small molecular fragments in the enzymolysis process, so that the stability is not high, and when the oat is dried, the oat is easy to decompose and deteriorate if the oat is in a higher environment temperature for a long time, and the nutritional value of the oat is destroyed. In addition, the undried oat flour contains free water and bound water, and in order to improve the moisture removal rate of the oat flour, the oat flour needs to be dried at a high temperature.
As a preferred embodiment, the drying process parameters in the step 6 are as follows: the number of the spray guns is 2-3, the inner aperture of the spray guns is 1.8mm, the outer aperture of the spray guns is 2.0mm, the temperature in the tower is 75-90 ℃, the air inlet temperature is 150-170 ℃, the air outlet temperature is 65-90 ℃, the powder temperature is less than or equal to 35 ℃, and the frequency of the fluidized bed is 30-50Hz.
Compared with the prior art, the application has the following beneficial effects:
(1) According to the high-satiety enzymolysis oat flour disclosed by the application, the combination of amylase, cellulase and protease is adopted as the compound enzyme, and the amylase is high-temperature amylase, so that the oat rice is subjected to enzymolysis in the cooking process, the decomposition effect of starch in the oat is improved, and the solubility of the oat flour is improved.
(2) The high-satiety enzymolysis oat flour disclosed by the application adopts the alkaline protease with the enzyme activity of 24 ten thousand U/g, and the prepared oat flour has a good mixing effect with water after being brewed, is good in dispersibility and high in dissolution speed, and can be quickly dissolved for 30 seconds.
(3) The temperature of the fluidized bed in the drying process is the stage temperature, the first stage temperature is 50-75 ℃, the second stage temperature is 40-65 ℃, the third stage temperature is 35-50 ℃, and the fourth stage temperature is 30-45 ℃, the water content of the prepared oat flour is lower than 5%, and the oat flour has higher nutritional value, higher protein content and easy absorption, and is suitable for people with body building and muscle increasing effects.
(4) The high-satiety enzymolysis oat flour, amylase, cellulase and protease adopt (4-6): (1-3): 1 mass ratio of oat to complex enzyme is 1×10 4 : (7-10), wherein the produced oat flour is not easy to agglomerate, has uniform granularity, low viscosity after being brewed by water, is easy to dissolve, and has natural oat aroma and color.
(5) The high-satiety enzymolysis oat flour disclosed by the application is uniform in texture, clean in color, pure and fresh in taste, low in viscosity, obvious in sweetness, easy to brew, free of insoluble substances, strong in satiety and suitable for body-building and fat-reducing people, and has pleasant oat fragrance.
Detailed Description
Example 1
The high-satiety enzymolysis oat flour comprises the following raw materials in parts by weight: 1000kg of oat rice, 0.8kg of complex enzyme and 800kg of water.
The compound enzyme is a combination of amylase, cellulase and protease, and the mass ratio of the amylase, the cellulase and the protease is 5.5:1.5:1.
the protease is alkaline protease, the enzyme activity range of the alkaline protease is 24 ten thousand U/g, and the alkaline protease is purchased from Shandong Long Kete enzyme preparation limited company; the amylase is high-temperature resistant alpha-amylase, the high-temperature resistant temperature is less than or equal to 110 ℃, the enzyme activity range of the amylase is 6000U/g, and the amylase is purchased from Shandong Long Kete enzyme preparation limited company; the cellulases were purchased from Shandong Long Kete enzyme preparation Co.
A preparation method of high-satiety enzymolysis oat flour comprises the following steps:
(1) Selecting oat rice with bright and full surface and high integrity;
(2) Pulverizing oat, grinding, and sieving with 50 mesh sieve to obtain coarse oat powder;
(3) Mixing coarse oat flour with water, soaking for 20min, adding amylase, and steaming for 40min;
(4) Cooling to 65deg.C, adding protease and cellulose plum, maintaining the temperature for 2 hr, and performing enzymolysis reaction to obtain herba Avenae Fatuae pulp;
(5) Sieving oat pulp, heating to 110deg.C, and inactivating enzyme;
(6) Concentrating the oat pulp after enzyme deactivation, and drying to obtain oat flour.
The mass ratio of the raw oat flour to the water is 1:0.5; the cooking temperature in the step 3 is 95 ℃.
The drying in the step 6 is drying in a fluidized bed, and the temperature of the fluidized bed is as follows: one 65 ℃, two 55 ℃, three 40 ℃ and four 35 ℃.
The drying process parameters in the step 6 are as follows: the number of the spray guns is 3, the inner aperture of the spray guns is 1.8mm, the outer aperture of the spray guns is 2.0mm, the temperature in the tower is 75-90 ℃, the air inlet temperature is 160 ℃, the air exhaust temperature is 65 ℃, the powder temperature is less than or equal to 35 ℃, and the frequency of the fluidized bed is 40Hz.
Example 2
The high-satiety enzymolysis oat flour comprises the following raw materials in parts by weight: 1000kg of oat rice, 0.7kg of complex enzyme and 800kg of water.
The compound enzyme is a combination of amylase, cellulase and protease, and the mass ratio of the amylase, the cellulase and the protease is 6:2:1.
the protease is alkaline protease, the enzyme activity range of the alkaline protease is 20 ten thousand U/g, and the alkaline protease is purchased from Shandong Long Kete enzyme preparation limited company; the amylase is high-temperature resistant alpha-amylase, the high-temperature resistant temperature is less than or equal to 110 ℃, the enzyme activity range of the amylase is 4000 ten thousand U/g, and the amylase is purchased from Shandong Long Kete enzyme preparation limited company; the cellulases were purchased from Shandong Long Kete enzyme preparation Co.
A preparation method of high-satiety enzymolysis oat flour comprises the following steps:
(1) Selecting oat rice with bright and full surface and high integrity;
(2) Pulverizing oat, grinding, and sieving with 50 mesh sieve to obtain coarse oat powder;
(3) Mixing coarse oat flour with water, soaking for 20min, adding amylase, and steaming for 40min;
(4) Cooling to 65deg.C, adding protease and cellulose plum, maintaining the temperature for 2 hr, and performing enzymolysis reaction to obtain herba Avenae Fatuae pulp;
(5) Sieving oat pulp, heating to 110deg.C, and inactivating enzyme;
(6) Concentrating the oat pulp after enzyme deactivation, and drying to obtain oat flour.
The mass ratio of the raw oat flour to the water is 1:1, a step of; the cooking temperature in the step 3 is 95 ℃.
The drying in the step 6 is drying in a fluidized bed, and the temperature of the fluidized bed is as follows: one 65 ℃, two 55 ℃, three 40 ℃ and four 35 ℃.
The drying process parameters in the step 6 are as follows: the number of the spray guns is 3, the inner aperture of the spray guns is 1.8mm, the outer aperture of the spray guns is 2.0mm, the temperature in the tower is 75-90 ℃, the air inlet temperature is 160 ℃, the air exhaust temperature is 65 ℃, the powder temperature is less than or equal to 35 ℃, and the frequency of the fluidized bed is 40Hz.
Example 3
The specific steps of the enzymolysis oat flour with high satiety are the same as those of the embodiment 1, and the difference is that the amylase is middle-temperature amylase, the enzyme activity range of the amylase is 2000 ten thousand U/g, and the amylase is purchased from Shandong Long Kete enzyme preparation limited company; the mass ratio of amylase, cellulase and protease is 20:2:1.
example 4
The specific steps of the enzymolysis oat flour with high satiety are the same as those of the embodiment 1, and the difference is that the protease is neutral protease, and the enzyme activity range of the neutral protease is 20 ten thousand U/g, and the protease is purchased from Shandong Long Kete enzyme preparation limited company.
Example 5
An enzymatic oat flour with high satiety and a preparation method thereof are provided, and the specific steps are the same as in example 1, except that the temperature of a fluidized bed in the drying process is 65 ℃ as a single temperature.
Performance testing
1. Appearance: 10g of the samples prepared in examples 1 to 5 were each taken on a clean white vessel, placed in a bright place, and observed for the state of tissue and color.
2. Taste: 10 healthy volunteers with oat flour for 3 months or more were randomly selected, 10g of the samples were taken, dissolved in 100mL of distilled water at 80℃to smell the flavor, and the flavor was tasted. More than or equal to 8 volunteers consider that the taste is pure and fresh, the sweet taste is obvious, the oat fragrance is excellent, and 4-6 volunteers consider that the taste is pure and fresh, the sweet taste is obvious, and the oat fragrance is recorded as good; the taste of the oat cake is considered to be pure and fresh by less than 4 volunteers, the sweetness is obvious, and the oat fragrance is marked as poor.
3. Solubility: 10g of each of the samples prepared in examples 1 to 5 was added to 100 g of pure water at 85℃and stirred rapidly, and the time for complete dissolution was counted and the dissolution state was observed.
4. Moisture content: the samples prepared in examples 1-5 were tested for moisture content according to the GB 5009.3 standard.
5. Protein: the samples prepared in examples 1-5 were tested for protein content according to the GB 5009.5 standard.
6. Ash content: the samples prepared in examples 1-5 were tested for ash according to the GB 5009.4 standard.
Ph: 10g of each of the samples prepared in examples 1 to 5 was dissolved in 90mL of pure water, and the pH of the sample solution was measured by using a pH tester.
The test results are shown in Table 1.
TABLE 1
Claims (10)
1. The high-satiety enzymatic oat flour is characterized by comprising the following raw materials in parts by weight: 900-1500 parts of oat rice, 0.5-1 part of complex enzyme and 500-1000 parts of water, wherein the enzyme activity range of the complex enzyme is 4000-30 ten thousand U/g.
2. The high satiety enzymatic oat flour of claim 1 wherein the complex enzyme is selected from one or a combination of several of cellulases, amylases, proteases, glucanases.
3. The high satiety enzymatic oat flour of claim 2 wherein the amylase is a high temperature resistant amylase and the high temperature resistant amylase is a high temperature resistant alpha-amylase and the high temperature resistant temperature is less than or equal to 110 ℃.
4. The high satiety enzymatic oat flour of claim 2 wherein the protease is selected from one or a combination of several of neutral protease, acid protease, alkaline protease.
5. The high satiety enzymatic oat flour of claim 4 wherein the alkaline protease has an enzymatic activity in the range of 20-30 ten thousand U/g and the amylase has an enzymatic activity in the range of 4000-3 ten thousand U/g.
6. The high satiety enzymatic oat flour of claim 2 wherein the complex enzyme is a combination of amylase, cellulase and protease in a mass ratio of (4-6): (1-3): 1.
7. a method of preparing the high satiety enzymatic oat flour according to any one of claims 2-6 comprising the steps of:
(1) Selecting oat rice with bright and full surface and high integrity;
(2) Pulverizing oat, grinding, and sieving with 50 mesh sieve to obtain coarse oat powder;
(3) Mixing coarse oat flour with water, soaking for 5-20min, adding amylase, and steaming for 20-50min;
(4) Cooling to 50-75deg.C, adding protease and cellulose plum, maintaining the temperature for 1-2 hr, and performing enzymolysis reaction to obtain herba Avenae Fatuae pulp;
(5) Sieving oat pulp, heating to 110-120deg.C, and inactivating enzyme;
(6) Concentrating the oat pulp after enzyme deactivation, and drying to obtain oat flour.
8. The method for preparing high satiety enzymatic oat flour of claim 7 wherein the raw oat flour to water feed liquid mass ratio is 1: (0.5-1).
9. The method for producing high satiety enzymatic oat flour of claim 7 wherein the cooking temperature in step 3 is 85-95 ℃.
10. The method of claim 7, wherein the step 6 is performed in a fluidized bed at a temperature of: one section is 50-75 ℃, two sections are 40-65 ℃, three sections are 35-50 ℃, and four sections are 30-45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310664873.1A CN116602377A (en) | 2023-06-07 | 2023-06-07 | Enzymolysis oat flour with high satiety and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310664873.1A CN116602377A (en) | 2023-06-07 | 2023-06-07 | Enzymolysis oat flour with high satiety and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116602377A true CN116602377A (en) | 2023-08-18 |
Family
ID=87678069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310664873.1A Pending CN116602377A (en) | 2023-06-07 | 2023-06-07 | Enzymolysis oat flour with high satiety and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116602377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
-
2023
- 2023-06-07 CN CN202310664873.1A patent/CN116602377A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN116602377A (en) | Enzymolysis oat flour with high satiety and preparation method thereof | |
| CN103494076A (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN108391692A (en) | A kind of production method of high microsteping beans short paste work goods | |
| CN105767071A (en) | Biscuit flour with high wheat bran dietary fiber content | |
| Veena et al. | Effect of processing on the composition of dietary fibre and starch in some legumes | |
| JP2938471B2 (en) | Foods and beverages containing water-soluble dietary fiber | |
| CN109588455B (en) | Method for preparing fermented rice flour dough and pure rice bread for gluten-free baking | |
| KR101838702B1 (en) | Vegetable meat production methods, including enzyme-treated fibers and fern soybean meat prepared therefrom | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| CN114680224A (en) | Processing method of plant protein meat | |
| KR20120077728A (en) | Sweet jelly made from rice and method for preparing thereof | |
| CN111670956A (en) | Mulberry leaf rice bean curd and preparation method thereof | |
| CN113647588A (en) | Preparation method of konjak tofu | |
| CN113057247B (en) | Soybean protein composition with high foamability and foamability stability and preparation method thereof | |
| CN111518858B (en) | Vegetable protein peptide and preparation method thereof | |
| CN114098037A (en) | Pepper flavor peptide essence and preparation method thereof | |
| CN111418827A (en) | Application of lactobacillus plantarum in improvement of bird's nest enzymolysis fermentation flavor and increase of small molecular peptides and sialic acid | |
| JPH0411871A (en) | Production of food containing gruel-like kelp extract | |
| KR20210087740A (en) | Method for producing seasoning sauce for chicken using Ainsliaea acerifolia extract powder | |
| CN115152939B (en) | Soybean lipid-lowering component and preparation method and application thereof | |
| CA2049846C (en) | Porridgelike dietary fiber, foods containing the same, and method for producing porridgelike dietary fiber | |
| CN116268343B (en) | Chestnut noodles and processing method thereof | |
| JP2002355006A (en) | Method for producing fish sauce-like seasoning liquid | |
| CN115956652A (en) | Fusion method of water-soluble dietary fiber and protein and meat product | |
| KR102574888B1 (en) | Manufacturing method of mushroom extract and Manufacturing method of functional natural jelly using mushroom extract |
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 |