WO2022262711A1 - Pulpe épaisse de céréales et son procédé de production - Google Patents

Pulpe épaisse de céréales et son procédé de production Download PDF

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Publication number
WO2022262711A1
WO2022262711A1 PCT/CN2022/098616 CN2022098616W WO2022262711A1 WO 2022262711 A1 WO2022262711 A1 WO 2022262711A1 CN 2022098616 W CN2022098616 W CN 2022098616W WO 2022262711 A1 WO2022262711 A1 WO 2022262711A1
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WO
WIPO (PCT)
Prior art keywords
grain
production method
temperature
pulp
soaking
Prior art date
Application number
PCT/CN2022/098616
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English (en)
Chinese (zh)
Inventor
韩之皓
王彦平
巴根纳
樊启程
杜阳
杨瑞冬
程永乐
蔺炜
Original Assignee
内蒙古伊利实业集团股份有限公司
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Publication of WO2022262711A1 publication Critical patent/WO2022262711A1/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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

Definitions

  • the invention relates to a method for producing grain thick slurry by using a steam injection type continuous enzyme inactivation process, and belongs to the technical field of plant-based grain inactivation production and processing.
  • cereals As a traditional staple food, cereals have always been one of the indispensable foods on the table of ordinary people, and occupy an important position in our country's diet. Studies have found that the intake of cereals is related to the risk of heart disease, and increasing the intake of whole grains can reduce the risk of heart disease by an average of 26%. In addition to preventing heart disease, stroke, and diabetes, cereals have other health benefits. For example, a European study found that a high-fiber diet reduced the incidence of colon cancer by 25%. Another American study showed that Increasing dietary fiber intake can reduce the incidence of intestinal polyps and adenomas.
  • Common grains include oats, wheat, rye, black sesame, barley, etc., which are rich in protein, starch and fiber.
  • oats which belong to the Gramineae family, have the highest economic and nutritional value among most major food crops.
  • the main planting areas are concentrated in the temperate regions of the northern hemisphere, while the oats planted in my country are mainly naked oats.
  • Oatmeal is one of many complete nutritional grains. It is rich in modern main nutritional elements such as protein, mineral elements, vitamins and dietary fiber. Its protein contains eight kinds of amino acids necessary for the human body.
  • Oat also has linoleic acid with health care function, saponin with bioactive ingredients and polysaccharide-dextran with active function.
  • oats or whole oat products are used as raw materials, after soaking, baking, cooking, etc., they are refined, and auxiliary materials are directly added, and oat grain thick pulp is obtained through blending and other processing techniques.
  • the present inventor provides a steam jet type continuous amylase sterilizing technology suitable for grain thick slurry by studying the amylase deactivation technology in existing grain products at home and abroad, combining with the ultraviolet spectrophotometer to measure the residual enzyme activity and reasonably converting the deactivation parameters. Enzyme production process. The temperature is instantly raised to the set temperature by spraying steam directly into the grain puree. After a certain period of heat preservation, the flash evaporator is used to cool down the temperature instantaneously, and the moisture increased by steam injection is evaporated in an equal amount. , the heating and cooling speed of this enzyme-inactivating method is faster.
  • the heat load on the grain thick slurry is less when using this method, which can maximize the inactivation of amylase and reduce the loss of grain protein.
  • the denaturation rate is high and the continuous operation of the enzyme inactivation is effectively guaranteed to improve production efficiency.
  • the purpose of the present invention is to solve the problem of grain puree caused by traditional micro-pressure cooking pulp by introducing a continuous steam-jet deactivation process and using steam-jet enzyme deactivation equipment to achieve instantaneous temperature rise while ensuring complete inactivation of amylase Problems such as rough taste and high shelf-life sedimentation rate, and degassing equipment matched with cooling after enzyme elimination can remove part of the gas and volatile astringent substances, giving the product a smooth taste and fresh flavor.
  • the present invention provides a kind of production method of cereal thick slurry, it comprises the following steps:
  • the enzyme deactivation temperature is 105-108°C, and the enzyme deactivation time is 70-90s;
  • the degassing vacuum is -25 to -90kPa.
  • the grain is one or more of oats, wheat, rye, black sesame, and barley.
  • the third aspect according to the production method of the grain thick slurry described in the first aspect above, wherein the enzyme inactivation time is 80s, and the degassing vacuum degree is -35 to -60kPa.
  • the step of soaking raw materials 0.1-0.8% by weight sodium bicarbonate solution is used as soaking water for continuous soaking treatment, and the grain
  • the weight ratio to the soaking water is 1:(3-6)
  • the soaking temperature is 55-65°C
  • the soaking time is 5-10 minutes.
  • the weight ratio of the raw material to the refining water is 1: (3-6), and the refining water
  • the sodium bicarbonate solution is 0.04-0.08% by weight
  • the temperature of the refining water is controlled at 60-70°C
  • two kinds of amylases are added during refining, and the addition amount is 0.4-1.2% by weight of the dry weight of the grain.
  • the two amylases are two selected from ⁇ -amylase, ⁇ -amylase, and fungal ⁇ -amylase .
  • the holding temperature is 60-70° C.
  • the holding time is 300-600 s.
  • the residue contained in the mixed grain enzymatic solution is removed by centrifugation, and the rotational speed of centrifugation is set to 2,000-3,000rpm.
  • the ninth aspect according to the production method of the grain thick slurry described in the first aspect above, wherein, in the homogenization step, the homogenization temperature is 70-80°C, and the homogenization pressure is 300-500bar; In the step of cooling the puree to 1-10°C for storage; in the step of batching, the temperature of the batching is 70-80°C; in the step of ultra-high temperature sterilization, the sterilization parameter is 140-144°C/6-10s .
  • a grain concentrate produced by any one of the methods in the first to ninth aspects above.
  • the present invention provides a continuous steam-jet enzymatic deactivation process suitable for grain thick slurry.
  • the enzymatic deactivation method realizes instantaneous temperature rise and drop by introducing steam jet enzymatic deactivation equipment and combining with a degassing device. Because the amylase itself used in grain thick slurry Due to the characteristics of the product, it was decided to adopt the high-temperature short-time enzyme inactivation process, which has a better effect in inactivating enzymes. The introduction of this process minimizes the time for inactivating enzymes, and at the same time avoids protein denaturation and graininess caused by micro-pressure cooking. question.
  • One embodiment of the present invention provides a production method of grain thick pulp, comprising the following steps: soaking of raw materials; refining; enzymatic hydrolysis and retention; separation of pulp and residue; steam jetting to kill enzymes; degassing; ; and ultra-high temperature sterilization, in the step of steam jetting to kill enzymes, the grain puree is treated with enzymes, the temperature for killing enzymes is 105-108°C, and the time for killing enzymes is 70-90s; in the step of degassing, Degassing the raw slurry after deactivating the enzyme, the degassing vacuum degree is -25 ⁇ -90kPa.
  • the grains can include oats, wheat, rye, black sesame, barley, etc., and one or more of them can be selected.
  • the steam-jet enzymatic deactivation equipment can be introduced after grain refining and enzymatic separation to treat the original grain pulp, so as to realize rapid heating and cooling of the grain pulp. It is very important to control the enzyme-inactivation temperature under the specific enzyme-inactivation time. If the enzyme-inactivation temperature is too high, the sedimentation rate during the shelf life of the product will increase; .
  • the raw slurry after deactivating the enzyme can be put into continuous degassing equipment for degassing treatment.
  • the degassing equipment can remove part of the gas and volatile astringent substances, endowing the product with smooth taste and fresh flavor.
  • the degree of degassing vacuum is set at -25 to -90kPa, preferably -35 to -60kPa.
  • sodium bicarbonate solution can be used as soaking water for continuous soaking treatment, the weight ratio of grain to soaking water is 1:(3-6), and the soaking temperature is 55-65°C , and the time is 5-10 minutes.
  • the grains are processed by a draining device and mixed with refining water for grinding.
  • the weight ratio of raw materials and refining water is 1: (3-6), and the refining water is a sodium bicarbonate solution of 0.04-0.08% by weight.
  • the temperature of the slurry water is controlled at 60-70° C., and two kinds of amylases are added during refining, in an amount of 0.4-1.2% by weight of the grain dry weight.
  • amylase examples include ⁇ -amylase, ⁇ -amylase, and fungal ⁇ -amylase. Any two amylases in the above can be selected.
  • the holding temperature can be 60-70°C, and the holding time can be 300-600s.
  • the enzymatic hydrolysis time ie holding time
  • the time for deactivating the enzyme is also as short as 70-90s.
  • the parameter of traditional micro-pressure cooking for deactivating enzymes is 95°C/1h, which results in longer enzymolysis time and deactivation time.
  • amylase continues to function, which will cause the taste of the final product to be sweeter.
  • the steam injection continuous enzyme inactivation process can realize instantaneous temperature rise and then connect the holding tube, so as to accurately control the enzymatic hydrolysis time and enzyme inactivation time, ensure that all amylases are inactivated in a short time, and effectively avoid the proteolysis caused by long heating time. Risks such as denaturation and increased sedimentation during shelf life.
  • the parameters of the separator can be adjusted so that the rotating speed of the separator is 2,000-3,000 rpm, and the residue contained in the mixed grain enzymatic hydrolysis solution can be separated and removed.
  • the homogenization temperature can be 70-80° C.
  • the homogenization pressure can be 300-500 bar.
  • the original slurry can be cooled to 1-10° C. for storage.
  • the batching temperature can be set at 70-80° C.
  • the sterilization parameter in the ultra-high temperature sterilization step, can be set at 140-144° C./6-10s.
  • Another embodiment of the present invention also provides a corn thick slurry, which is produced by the above-mentioned production method of the corn thick slurry.
  • the present invention realizes the rapid temperature rise of the grain thick slurry by adopting the steam injection type enzyme inactivation process, and at the same time combined with the enzyme inactivation maintenance process, can precisely control the enzymatic hydrolysis time and the enzyme inactivation time, so as to ensure that the amylase is completely inactivated in a short time and realizes Continuous production minimizes production time and reduces production costs.
  • the steam injection type enzyme elimination equipment provided by the present invention can quickly heat up and cool down to reduce the denaturation of grain protein and at the same time reduce its shelf-life precipitation, and remove the volatile astringent substances in the grain puree, To keep its unique wheat flavor.
  • Raw materials used in the present invention, equipment, if not specified, are commonly used raw materials, equipment in this area, and methods used in the present invention, if not specified, are conventional methods in this area.
  • % means weight % unless otherwise specified.
  • the oat cereal concentrate of Example 1 was produced as follows.
  • the oats and soaking water are continuously soaked in a weight ratio of 1:3, the soaking water is 0.50% by weight sodium bicarbonate solution, the soaking temperature is 65° C., and the soaking time is 10 minutes.
  • the oats are mixed and ground with refining water after being processed by a draining device, and the oats are ground by grinding equipment.
  • the weight ratio of raw materials and refining water is 1:4, and the refining water is 0.06% by weight of sodium bicarbonate solution.
  • the temperature of the refining water was controlled at 60° C., and two kinds of amylases were added during refining (addition amount: 0.8% by weight of the dry weight of the grain, wherein 0.3% by weight of ⁇ -amylase and 0.5% by weight of fungal ⁇ -amylase). Then, the oat slurry was kept at a temperature of 60° C. for 300 s, and then the residue contained in the mixed grain enzymatic solution was removed by a separator, and the rotation speed of the separator was set at 3,000 rpm.
  • the oat slurry was treated with a steam injection enzyme deactivation equipment (GEA steam injection enzyme deactivation equipment), the enzyme deactivation temperature was set to 105°C, and the enzyme deactivation time was set to 80s.
  • the protoplasm after deactivating the enzyme into the continuous degassing equipment (GEA degassing tank) for degassing treatment, and the degassing vacuum degree is set to -50kPa.
  • homogenization is carried out under the conditions of a homogenization temperature of 75° C. and a homogenization pressure of 400 bar.
  • Example 1 the oat cereal concentrate of Example 1 was obtained.
  • Example 2 Except that the enzyme inactivation temperature was set at 108° C., other processes were the same as in Example 1, thereby obtaining the oat grain thick slurry of Example 2.
  • Example 1 Except that the temperature for inactivating the enzyme was set to 100° C. and 110° C., the other processes were the same as in Example 1, so that the oat grain concentrates of Comparative Examples 1 and 2 were respectively obtained.
  • micro-pressure cooking was used instead of steam jet deactivation, and the deactivation parameters were set at 95° C. for 1 h. Other than that, the operation was the same as in Example 1 to obtain the oat grain thick slurry of the control example.
  • a spectrophotometer was used to measure the absorbance value, and compared with oat pulp without enzyme treatment, so as to determine the residual enzyme activity of the sample after deactivation.
  • the absorbance value is greater than 0.05, the smaller the measured absorbance value, the smaller the residual enzyme activity in the sample.
  • the absorbance value is less than or equal to 0.05, it indicates that there is no residual enzyme activity in the sample.
  • the detection principle is: kit detection, amylase can cut the specific site on the kit substrate, thereby releasing the soluble blue dye, in which the depth of blue is linearly related to the enzyme activity, when no blue is released, Then it can be considered that there is no amylase activity, and at the same time, colorimetry is carried out at 595nm by a spectrophotometer. This method can qualitatively detect whether there is residual enzyme activity.
  • centrifuge sedimentation rate (precipitation rate of the puree) of the above-mentioned oat grain thickened slurry after deactivation of enzymes was detected to evaluate its shelf-life stability.
  • the oat grain thickened slurry enzyme deactivation process and its parameters are preferred in Embodiment 1 and Example 2, that is: using a steam injection continuous deactivation process, when the deactivation temperature is 105-108 ° C, the starch in the sample prepared by this process The enzyme is completely inactivated, and the precipitation rate is between 0.51-0.53%.
  • the use of the steam injection type continuous deenzyme process in the present invention can ensure the complete inactivation of amylase, and there is no residual enzyme activity in the sample, and the process effectively protects the grain protein by rapidly raising the temperature and cooling down, reducing the grain loss.
  • the precipitation rate of the original pulp and the shorter enzyme inactivation time shorten the production time to the greatest extent and significantly improve the production efficiency.
  • the present invention is not limited to the above.
  • the steam injection continuous enzyme deactivation process of the present invention can also be used to produce products other than oat grain thick slurry, and can achieve the expected product effect of the invention.
  • the amylase can be completely inactivated in a short time and continuous production can be realized, the production time can be reduced to the greatest extent, and the production cost can be reduced.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne une pulpe épaisse de céréales et un procédé de production de celle-ci. Le procédé de production comprend les étapes suivantes consistant à : faire tremper les matières premières ; réduire en pulpe ; effectuer une rétention d'hydrolyse enzymatique ; séparer la pulpe et le résidu ; effectuer une désactivation enzymatique au moyen d'une technique de jet de vapeur ; dégazer ; homogénéiser ; refroidir et stocker ; mettre en lots ; et effectuer une stérilisation à ultra-haute température. Dans l'étape de réalisation de la désactivation enzymatique au moyen d'une technique de jet de vapeur, de la vapeur d'eau est injectée directement dans la pulpe brute de céréales obtenue après séparation de la pulpe et du résidu, la température de désactivation enzymatique est de 105 à 108 °C, et le temps de désactivation est de 70 à 90 s. Dans l'étape de dégazage, le degré de vide de dégazage est de -25 à -90 KPa.
PCT/CN2022/098616 2021-06-18 2022-06-14 Pulpe épaisse de céréales et son procédé de production WO2022262711A1 (fr)

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CN202110678051.XA CN114642244A (zh) 2021-06-18 2021-06-18 一种谷物浓浆及其生产方法
CN202110678051.X 2021-06-18

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Citations (5)

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Publication number Priority date Publication date Assignee Title
CN101156679A (zh) * 2006-10-02 2008-04-09 何建国 米糠营养原液及其制作方法和产品用途
CN102550682A (zh) * 2011-12-31 2012-07-11 北京三元食品股份有限公司 一种燕麦牛奶及其制备方法
CN103609715A (zh) * 2013-12-05 2014-03-05 惠尔康集团有限公司 一种全谷物蛋白饮品及其制备方法
CN108514057A (zh) * 2018-04-21 2018-09-11 云南淡定人生食品有限公司 一种玉米浆谷物饮料及其加工工艺
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CN112438365A (zh) * 2019-08-15 2021-03-05 内蒙古伊利实业集团股份有限公司 一种燕麦酶解液及其制备方法
CN112674283A (zh) * 2019-10-17 2021-04-20 内蒙古伊利实业集团股份有限公司 一种豆类饮品的制浆方法
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CN102550682A (zh) * 2011-12-31 2012-07-11 北京三元食品股份有限公司 一种燕麦牛奶及其制备方法
CN103609715A (zh) * 2013-12-05 2014-03-05 惠尔康集团有限公司 一种全谷物蛋白饮品及其制备方法
CN108514057A (zh) * 2018-04-21 2018-09-11 云南淡定人生食品有限公司 一种玉米浆谷物饮料及其加工工艺
CN112704170A (zh) * 2020-12-07 2021-04-27 无锡新禾创工食品科技有限公司 一种大米蛋白饮料的制备方法

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