CN115669852A - Preparation method of brewing type water-soluble oat flour - Google Patents
Preparation method of brewing type water-soluble oat flour Download PDFInfo
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Abstract
The invention relates to a preparation method of reconstituted water-soluble oat flour, which comprises the following steps: A. hulling oat, and inactivating enzyme; B. adding deionized water into the oat after enzyme deactivation, and soaking; C. crushing the soaked oat by a colloid mill to obtain oat milk; D. regulating the temperature and pH of oat milk, adding 4, 6-alpha-glucosyltransferase, and stirring at constant temperature; E. adjusting the temperature and the pH value, adding medium-temperature amylase, and stirring at constant temperature; F. adjusting the temperature and the pH value, adding cellulase and protein glutaminase, and stirring at constant temperature to obtain feed liquid; G. f, inactivating enzyme of the feed liquid obtained in the step F; H. centrifuging and taking supernatant; I. concentrating in vacuum; J. spray drying to obtain powder. The invention adopts the combination of protein glutaminase and 4, 6-alpha-glucosyltransferase, reduces the centrifugal precipitation rate after the product is redissolved, increases the stability, has simple integral method, is green and environment-friendly, and has the content of resistant dextrin reaching more than 33 percent.
Description
Technical Field
The invention relates to a preparation method of reconstituted water-soluble oat flour, belonging to the technical field of food processing.
Background
Oats are originated in China and widely planted in Zhangjiakou, regions on Chengde dams, inner Mongolia, shaanxi, shanxi, jilin and other regions in Hebei province. Compared with other grains, the oat has higher nutrition and health care value, and particularly has various nutrition and health care functions of reducing blood pressure, blood fat and blood sugar, improving immunity, resisting fatigue, preventing cardiovascular and cerebrovascular diseases, improving intestinal flora and the like due to rich beta-glucan. In China, oats are considered as a medicinal and edible food, and the FDA in the United states defines oats as a functional food. At home and abroad, oat is widely popular among the public as a nutritional health food. Research and development of oat related drinks become hot spots.
For example, patent CN201810727224.0 discloses a preparation method of a high dietary fiber oat beverage, which comprises adding inulin to increase the content of dietary fiber, and adding medium temperature amylase with oat content of 1% for enzymolysis at 50 deg.c for 30min. The oat milk prepared by CN202110076696.6 is enriched with functional oil such as linseed oil or perilla seed oil. CN201911297989.6 uses oat bran powder to prepare oat milk, adopts a freezing wall-breaking technology, and has high technical cost.
Oats are a cereal, and they contain about 60% starch. In the existing process of instant oat powder, oat starch is hydrolyzed into water-soluble maltodextrin with about DE20 by adopting medium-temperature amylase, and the glycemic index of the maltodextrin can reach as high as 100, so that various sugar-controlling, fat-controlling and health-care effects declared by oat are greatly counteracted.
In view of the above, there is a need for a method for improving the health-care performance and stability of oat products.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a preparation method of a brewing type water-soluble oat flour.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. hulling oat, and inactivating enzyme;
B. adding deionized water into the oat after enzyme deactivation, and soaking;
C. crushing the soaked oat by a colloid mill to obtain oat milk;
D. regulating temperature of oat milk to 35-50 deg.C, pH to 4-6, adding 4, 6-alpha-glucosyltransferase, and stirring at constant temperature; the 4, 6-alpha-glucosyltransferase is added in an amount of 10U/g-50U/g based on the weight of oat starch;
E. adjusting the temperature to 60-75 ℃ and the pH to 4-6, adding medium temperature amylase, and stirring at constant temperature;
F. adjusting the temperature to 40-60 ℃ and the pH to 6-7, adding cellulase and protein glutaminase, and stirring at constant temperature; the adding amount of the protein glutaminase is 5-100U/g calculated by oat protein, so as to obtain feed liquid;
G. f, inactivating enzyme of the feed liquid obtained in the step F;
H. centrifuging and taking supernatant;
I. concentrating in vacuum;
J. spray drying to obtain powder.
In some embodiments of the present invention, the enzyme inactivation in the step A refers to steaming oat for 10-40min or boiling oat for 10-40min, taking out, placing in a room temperature for 12-36h to reach moisture balance, placing in an oven at 30-50 ℃, and baking for 10-15h.
In some embodiments of the invention, the mass ratio of the oat and the deionized water after enzyme deactivation in the step B is 1:9-12 and soaking time is 1-3h.
In some embodiments of the invention, the oats soaked in step C are colloid milled twice; d, stirring at constant temperature for 10-30h at the stirring speed of 500-800r/min; step E, stirring for 10-20min at constant temperature, wherein the stirring speed is 500-800r/min; and F, stirring for 1-3h at constant temperature with the stirring speed of 500-800r/min for 1-3h.
In some embodiments of the present invention, the amount of mesophilic amylase added in step E is 0.1-1% of the weight of the raw oats of step a, i.e. the oats before hulling.
In some embodiments of the invention, the cellulase enzyme is added in step F in an amount of 0.05% to 0.5% by weight of the raw oat of step a, i.e. the oat before dehulling.
In some embodiments of the present invention, the step G for inactivating enzyme means heating the feed liquid obtained in step F to 90-95 ℃ for 5-10min.
In some embodiments of the invention, the centrifugation in step H is performed at 1500-3000r/min for 15-30min.
In some embodiments of the invention, said step I vacuum concentration means that the supernatant of step H is fed to an evaporator to be concentrated to a feed solution dry matter content of 40-60% and an evaporation temperature of 50-70 ℃.
In some embodiments of the present invention, the process conditions of the spray drying in the step J are that the hot air temperature is 160-200 ℃ and the air outlet temperature is 75-90 ℃.
Adopt the produced beneficial effect of above-mentioned technical scheme to lie in:
the invention firstly uses the 4, 6-alpha-glucosyltransferase in the production and preparation process of the brewing type water-soluble oat flour, and the 4, 6-alpha-glucosyltransferase is combined with the protein glutaminase to reduce the centrifugal precipitation rate after the product is redissolved and increase the stability of the product, the whole method is simple, green and environment-friendly, and the content of resistant dextrin can reach more than 33 percent.
The action time of the 4, 6-alpha-glucosyltransferase is 10-30h, the production efficiency is high, the industrial production is facilitated, the 4, 6-alpha-glucosyltransferase also converts amylose and high amylose in oat into isomaltose/maltose polysaccharide with high percentage (up to 91%) of alpha-1-6 glycosidic bond, the content of soluble dietary fiber of the product is improved, the glycemic index of the product is reduced, the reproductive growth of intestinal probiotics is promoted, and the health care performance of the product is improved; in the process, the cellulase used can improve the yield of dry matters on one hand and improve the content of soluble dietary fibers in the product on the other hand; the protein glutaminase improves the water solubility and emulsibility of the oat protein, thereby ensuring the water solubility of the product.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in detail and fully with reference to the following embodiments.
The 4, 6-alpha-glucosyltransferases used in the present invention are of the GH70 family, (EC 2.4.1.24).
The medium temperature amylase purchasing manufacturer is Ningxia Xiesheng industry group limited company, and the product brand is FFY-4503.
The cellulase purchasing manufacturer is Ningxia Shengshi industry group limited company, and the product brand is FFG-0672.
The protein glutaminase is EC 3.5.1.44, and is derived from laboratories of university of east China.
Example 1
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. removing hull of oat to obtain coarse oat rice, steaming the coarse oat rice for 10min to remove lipase and peroxidase activity in oat, taking out after steaming, placing in room temperature for 36h to reach water balance, placing in a 30 ℃ oven, and baking for 15h;
B. adding deionized water into the oat after enzyme deactivation, and soaking, wherein the mass ratio of the oat after enzyme deactivation to the deionized water is 1:9, soaking for 3 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. adjusting the temperature of the oat milk to 35 ℃ and the pH value to 6, adding 4, 6-alpha-glucosyltransferase, and stirring at constant temperature for 10 hours at the stirring speed of 800r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 50U/g based on the weight of oat starch;
E. adjusting the temperature to 60 ℃ and the pH value to 6, adding medium-temperature amylase, and stirring at the constant temperature for 10min at the stirring speed of 500r/min; the adding amount of the medium temperature amylase is 1 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 40 ℃ and the pH value to 7, adding cellulase and protein glutaminase, and stirring at constant temperature for 1h at the stirring speed of 800r/min; the adding amount of the protein glutaminase is 100U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.05 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 95 ℃, keeping the temperature for 5min, and inactivating the 4, 6-alpha-glucosyltransferase, the medium temperature amylase, the cellulase and the protein glutaminase;
H. centrifuging and taking supernatant; centrifuging for 15min under 3000 r/min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 60%, and the evaporation temperature is 50 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 200 deg.C and air outlet temperature of 75 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 33.27% and a centrifugation yield of 8.6.
Example 2
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. removing hull of herba Avenae Fatuae to obtain coarse herba Avenae Fatuae rice, boiling coarse herba Avenae Fatuae rice in boiling water for 40min to remove lipase and peroxidase activity in herba Avenae Fatuae, taking out, standing at room temperature for 12 hr to reach water balance, placing in 50 deg.C oven, and baking for 10 hr;
B. adding deionized water into the oat after enzyme deactivation, and soaking, wherein the mass ratio of the oat after enzyme deactivation to the deionized water is 1:12, soaking for 1h;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. adjusting the temperature of oat milk to 50 ℃ and the pH value to 4, adding 4, 6-alpha-glucosyltransferase, and stirring at a constant temperature for 30h at a stirring speed of 500r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 10U/g based on the weight of oat starch;
E. adjusting the temperature to 75 ℃ and the pH value to 4, adding medium-temperature amylase, and stirring at constant temperature for 20min at the stirring speed of 800r/min; the adding amount of the medium temperature amylase is 0.1 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 60 ℃ and the pH value to 6, adding cellulase and protein glutaminase, and stirring for 3 hours at a constant temperature and a stirring speed of 500r/min; the adding amount of the protein glutaminase is 5U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.5 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 90 ℃, keeping the temperature for 10min, and inactivating the 4, 6-alpha-glucosyltransferase, the medium temperature amylase, the cellulase and the protein glutaminase;
H. centrifuging and taking supernatant; centrifuging for 30min under the condition of 1500 r/min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 40% and the evaporation temperature is 65 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 160 ℃ and air outlet temperature of 90 ℃ to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 31.28% and a centrifuge sedimentation rate of 9.45%.
Example 3
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. husking oat to obtain coarse oat rice, steaming the coarse oat rice for 30min to remove lipase and peroxidase activities in the oat, taking out the coarse oat rice after steaming, placing the coarse oat rice at room temperature for 24h to reach water balance, placing the coarse oat rice in a 40 ℃ oven, and baking for 12h;
B. adding deionized water into the oat after enzyme deactivation, and soaking, wherein the mass ratio of the oat after enzyme deactivation to the deionized water is 1:10, soaking for 2 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. regulating the temperature of oat milk to 40 ℃ and the pH value to 5, adding 4, 6-alpha-glucosyltransferase, and stirring at a constant temperature for 24 hours at a stirring speed of 600r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 30U/g based on the weight of oat starch;
E. adjusting the temperature to 65 ℃ and the pH value to 5, adding medium-temperature amylase, and stirring at the constant temperature for 15min at the stirring speed of 600r/min; the adding amount of the medium temperature amylase is 0.5 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 50 ℃ and the pH value to 6.5, adding cellulase and protein glutaminase, and stirring at a constant temperature for 2 hours at a stirring speed of 600r/min; the adding amount of the protein glutaminase is 50U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.3 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 92 ℃, and keeping for 8min to inactivate 4, 6-alpha-glucosyltransferase, medium temperature amylase, cellulase and protein glutaminase;
H. centrifuging and taking supernatant; centrifuging at 2000r/min for 20min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 50%, and the evaporation temperature is 60 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 32.57% and a centrifugation yield of 6.92.
Example 4
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. removing hull of oat to obtain coarse oat rice, steaming coarse oat rice for 40min to remove lipase and peroxidase activity in oat, taking out after steaming, placing at room temperature for 24h to reach water balance, placing in a 40 ℃ oven, and baking for 12h;
B. adding deionized water into the oat after enzyme deactivation, and soaking, wherein the mass ratio of the oat after enzyme deactivation to the deionized water is 1:10, soaking for 3 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. regulating the temperature of oat milk to 40 ℃ and the pH value to 5, adding 4, 6-alpha-glucosyltransferase, and stirring at constant temperature for 30h at the stirring speed of 600r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 20U/g based on the weight of oat starch;
E. adjusting the temperature to 65 ℃ and the pH value to 4, adding medium-temperature amylase, and stirring at the constant temperature for 20min at the stirring speed of 600r/min; the adding amount of the medium temperature amylase is 0.6 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 70 ℃ and the pH value to 6, adding cellulase and protein glutaminase, and stirring for 3 hours at a constant temperature with a stirring speed of 600r/min; the adding amount of the protein glutaminase is 50U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.1 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 90 ℃, and keeping for 10min to inactivate 4, 6-alpha-glucosyltransferase, medium temperature amylase, cellulase and protein glutaminase;
H. centrifuging and taking supernatant; centrifuging at 2000r/min for 20min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 40% and the evaporation temperature is 70 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 31.73% and a centrifuge sedimentation rate of 7.3.
Example 5
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. removing hull of oat to obtain coarse oat rice, steaming the coarse oat rice for 20min to remove lipase and peroxidase activity in oat, taking out after steaming, placing in a room temperature for 24h to reach water balance, placing in a 40 ℃ oven, and baking for 12h;
B. adding deionized water into the oat subjected to enzyme deactivation, and soaking, wherein the mass ratio of the oat subjected to enzyme deactivation to the deionized water is 1:10, soaking for 2 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. regulating the temperature of oat milk to 40 ℃ and the pH value to 5, adding 4, 6-alpha-glucosyltransferase, and stirring at a constant temperature for 30h at a stirring speed of 700r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 50U/g based on the weight of oat starch;
E. adjusting the temperature to 65 ℃ and the pH value to 5, adding medium temperature amylase, and stirring at the constant temperature for 20min at the stirring speed of 700r/min; the adding amount of the medium temperature amylase is 0.6 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 50 ℃ and the pH value to 6, adding cellulase and protein glutaminase, and stirring for 3 hours at a constant temperature with the stirring speed of 700r/min; the adding amount of the protein glutaminase is 100U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.1 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 90 ℃, keeping the temperature for 10min, and inactivating the 4, 6-alpha-glucosyltransferase, the medium temperature amylase, the cellulase and the protein glutaminase;
H. centrifuging and taking supernatant; centrifuging at 2000r/min for 20min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 40% and the evaporation temperature is 70 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 34.73% and a centrifuge sedimentation rate of 6.23%.
Comparative example 1
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. husking oat to obtain coarse oat rice, steaming the coarse oat rice for 20min to remove lipase and peroxidase activities in the oat, taking out the coarse oat rice after steaming, placing the coarse oat rice at room temperature for 24h to reach water balance, placing the coarse oat rice in a 40 ℃ oven, and baking for 12h;
B. adding deionized water into the oat subjected to enzyme deactivation, and soaking, wherein the mass ratio of the oat subjected to enzyme deactivation to the deionized water is 1:10, soaking for 2 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. adjusting the temperature to 65 ℃ and the pH value to 5, adding medium-temperature amylase, and stirring at the constant temperature for 20min at the stirring speed of 700r/min; the adding amount of the medium temperature amylase is 0.6 percent of the weight of the raw material oat in the step A;
E. adjusting the temperature to 50 ℃ and the pH value to 6, adding cellulase and protein glutaminase, and stirring for 3 hours at a constant temperature with the stirring speed of 700r/min; the adding amount of the protein glutaminase is 100U/g calculated by oat protein, so as to obtain feed liquid; the addition amount of the cellulase is 0.1 percent of the weight of the raw material oat in the step A;
F. f, heating the feed liquid obtained in the step F to 90 ℃, and keeping for 10min to inactivate medium-temperature amylase, cellulase and protein glutaminase;
G. centrifuging and taking supernatant; centrifuging at 2000r/min for 20min;
H. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 40% and the evaporation temperature is 70 ℃;
I. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 12.67% and a centrifugation yield of 14.08%.
Comparative example 2
A preparation method of a reconstituted water-soluble oat flour comprises the following steps:
A. husking oat to obtain coarse oat rice, steaming the coarse oat rice for 20min to remove lipase and peroxidase activities in the oat, taking out the coarse oat rice after steaming, placing the coarse oat rice at room temperature for 24h to reach water balance, placing the coarse oat rice in a 40 ℃ oven, and baking for 12h;
B. adding deionized water into the oat after enzyme deactivation, and soaking, wherein the mass ratio of the oat after enzyme deactivation to the deionized water is 1:10, soaking for 2 hours;
C. grinding the soaked oat twice by using colloid to obtain oat milk;
D. regulating the temperature of oat milk to 40 ℃ and the pH value to 5, adding 4, 6-alpha-glucosyltransferase, and stirring at a constant temperature for 30h at a stirring speed of 700r/min; the addition amount of the 4, 6-alpha-glucosyltransferase is 50U/g based on the weight of oat starch;
E. adjusting the temperature to 65 ℃ and the pH value to 5, adding medium-temperature amylase, and stirring at the constant temperature for 20min at the stirring speed of 700r/min; the adding amount of the medium temperature amylase is 0.6 percent of the weight of the raw material oat in the step A;
F. adjusting the temperature to 50 ℃ and the pH value to 6, adding cellulase, and stirring at a constant temperature for 3 hours at a stirring speed of 700r/min to obtain a feed liquid; the addition amount of the cellulase is 0.1 percent of the weight of the raw material oat in the step A;
G. f, heating the feed liquid obtained in the step F to 90 ℃, and keeping for 10min to inactivate the 4, 6-alpha-glucosyltransferase, the medium temperature amylase and the cellulase;
H. centrifuging and taking supernatant; centrifuging at 2000r/min for 20min;
I. feeding the supernatant into a falling film evaporator for vacuum concentration until the dry matter content of the feed liquid is 40% and the evaporation temperature is 70 ℃;
J. feeding the vacuum concentrated feed liquid into a spray drying tower, and drying at hot air temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain powder.
The sample of this example was determined to have a resistant dextrin content of 32.26% and a centrifugation yield of 10.13.
Performance test
The method for determining the resistant dextrin content and the stability of the oat flour samples in the examples and the comparative examples of the invention is as follows:
and (3) measuring the content of resistant dextrin:
the total dietary fiber, soluble dietary fiber and insoluble dietary fiber in the food are measured according to the AOAC 991.43 enzyme weight method.
Sample preparation and digestion was prepared by weighing 1.000 samples to the nearest 0.1 mg into a 400 mL (or 600 mL) beaker. 40 mL of MES-TRIS buffer pH 8.2 was added. Stir with a magnetic stirrer until the sample is completely dispersed (prevent lump formation). 50 uL of thermostable a-amylase solution was added and stirred at low speed. The beaker was covered with aluminum foil and stirred continuously in a water bath at 95-100 ℃ for 15 minutes. All beakers were removed from the water bath and cooled to 60 ℃. 100ul protease solution was added to each beaker. Cover with aluminum foil, continue stirring at 60 ℃ and incubate for 30 minutes. Adjusting pH to 4.0-4.7, and adding 300 uL amyloglucosidase solution while stirring. Cover with aluminum foil and incubate at 60 ℃ for 30 minutes with constant stirring.
The sample was digested and 225 mL (measured after heating) of 95% ethanol was added at 60 ℃ and the beaker was covered with a foil of slide A. Precipitation was carried out at room temperature for 1 hour. The diatomaceous earth in the previously peeled crucible was wetted and redistributed. The bottle was rinsed with 15 ml of 78% ethanol. Sucking the crucible by suction force, and sucking the diatomite onto the glass crucible to form a uniform cushion layer. The alcohol-treated enzyme digest was filtered through a vacuum suction crucible. The residue was washed 2 times with 15 ml of 78% ethanol. The crucible containing the residue was dried in a 105 ° oven overnight. The crucible was cooled in a desiccator for about 1 hour. The weight of the crucible containing the dietary fiber residue and diatomaceous earth was weighed, and the weight of the dried crucible was subtracted from the diatomaceous earth, and B (B) was used to calculate the weight of the residue. ( Ash determination the ash of the sample is measured with reference to GB 5009.4-2016; determination of protein content the protein content of a sample was measured with reference to GB5009.5-2016 )
Where R = residual mass of duplicate samples (mg), P and a = mass of protein and ash (mg), B = blank weight (mg), M = weight of specimen (mg).
And (3) stability determination: centrifugal sedimentation rate
Taking a dried sample according to the weight ratio of 1: redissolved in 10 deionized water at a known weight (M) 0 ) 50mL centrifuge tube (M) into which a weighed sample (M) was added 1 ) Centrifuging at 4000r/min for 15min, discarding the supernatant, draining the centrifuge tube, and weighing (M) 2 ). The precipitation rate was calculated according to the following equation, and the measurement was repeated 3 times for each sample, and the average value was calculated.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of a brewing type water-soluble oat flour is characterized by comprising the following steps:
A. hulling oat, and inactivating enzyme;
B. adding deionized water into the oat after enzyme deactivation, and soaking;
C. crushing the soaked oat by a colloid mill to obtain oat milk;
D. regulating temperature of oat milk to 35-50 deg.C, pH to 4-6, adding 4, 6-alpha-glucosyltransferase, and stirring at constant temperature; the 4, 6-alpha-glucosyltransferase is added in an amount of 10U/g-50U/g based on the weight of oat starch;
E. adjusting the temperature to 60-75 ℃ and the pH to 4-6, adding medium temperature amylase, and stirring at constant temperature;
F. adjusting the temperature to 40-60 ℃ and the pH to 6-7, adding cellulase and protein glutaminase, and stirring at constant temperature; the adding amount of the protein glutaminase is 5-100U/g calculated by oat protein, so as to obtain feed liquid;
G. f, inactivating enzyme of the feed liquid obtained in the step F;
H. centrifuging and taking supernatant;
I. concentrating in vacuum;
J. spray drying to obtain powder.
2. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the enzyme deactivation in the step A is to steam oat for 10-40min or boil oat for 10-40min, take out oat and place oat in room temperature for 12-36h to reach moisture balance, place oat in a 30-50 ℃ oven, and bake oat for 10-15h.
3. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the mass ratio of the oat subjected to enzyme deactivation in the step B to the deionized water is 1:9-12 and soaking time is 1-3h.
4. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the oat soaked in the step C is pulverized twice by colloid milling; d, stirring for 10-30 hours at constant temperature, wherein the stirring speed is 500-800r/min; step E, stirring for 10-20min at constant temperature, wherein the stirring speed is 500-800r/min; and F, stirring for 1-3h at constant temperature with the stirring speed of 500-800r/min for 1-3h.
5. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the amount of the mesophilic amylase added in step E is 0.1-1% of the weight of the oat in step A.
6. The method of claim 1, wherein the cellulase is added in an amount of 0.05% to 0.5% by weight of the oats of step F.
7. The preparation method of reconstituted water-soluble oat flour according to claim 1, wherein the step G of inactivating the enzyme is to heat the feed liquid obtained in the step F to 90-95 ℃ and keep the temperature for 5-10min.
8. The method of claim 1, wherein the centrifugation step H is carried out at 1500-3000r/min for 15-30min.
9. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the step I vacuum concentration means that the supernatant obtained in the step H is sent to an evaporator to be concentrated until the dry matter content of the feed liquid is 40-60%, and the evaporation temperature is 50-70 ℃.
10. The method for preparing reconstituted water-soluble oat flour according to claim 1, wherein the spray drying process conditions in the step J are that the hot air temperature is 160-200 ℃ and the air outlet temperature is 75-90 ℃.
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| 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 |
| US20150351432A1 (en) * | 2013-02-05 | 2015-12-10 | Oatly Ab | Liquid oat base |
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| CN115067392A (en) * | 2022-06-14 | 2022-09-20 | 江南大学 | Enzymatic preparation method of low-calorie high-protein oat beverage |
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| US20150351432A1 (en) * | 2013-02-05 | 2015-12-10 | Oatly Ab | Liquid oat base |
| 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 |
| WO2020025856A1 (en) * | 2018-07-30 | 2020-02-06 | Oy Karl Fazer Ab | Method of preparing liquid oat base |
| CN112956540A (en) * | 2021-03-23 | 2021-06-15 | 北京植本乐食品科技有限公司 | Preparation method of high-protein plant-based oat milk with good stability |
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