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Method for restraining oat lipase liveness with microwave heating

A technology of microwave heating and lipase, which is applied in heating preservation of seeds, preservation of seeds by drying, etc., can solve the problems of low enzyme inactivation efficiency, difficulty in completely inactivating enzymes, etc., and achieves good working and hygienic environment and inactivation efficiency. High, easy to operate effect

Inactive Publication Date: 2010-06-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing microwave enzyme inactivation research, the product has no sealed packaging, the enzyme inactivation efficiency is low, and it is more difficult to inactivate the enzyme completely
So far, no report has been found on the use of microwaves to treat oat grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Microwave treatment of oat grains

[0028] Take 2.70kg of oats with a moisture content of 15.0% in a container, add 0.10kg of water, and stir at a low speed for 5 minutes to distribute the water evenly in the grains; then immediately vacuum pack it into a 30cm×50cm×1cm cuboid, and adjust the intensity of microwave treatment to complete the treatment Raise the temperature to 110°C, take out the treated samples and shake the packaging bag immediately to prevent the grains from sticking to each other, keep warm for 20 minutes, cut the package, and dry the grains at room temperature for 12 hours until the moisture content of the grains is about 9-12%, that is, Obtain the oat grain of the lipase inactivation of the present invention.

[0029] (2) Detection of residual lipase enzyme activity

[0030] Proceed as follows: Weigh 0.5 g of the defatted oat flour obtained from the above-mentioned grains into a 10 ml glass centrifuge tube with a stopper, add 6 drops (100 ul) of...

Embodiment 2

[0039] Take 10.0kg of oats with a moisture content of 10.0% in a container, add 0.5kg of water, and stir at a low speed for 5 minutes to distribute the water evenly in the grains; after moistening for 24 hours, airtightly pack it into a 30cm×10cm×20cm cuboid, and microwave it to the final temperature 130°C, cool at room temperature to 55-65°C, cut open the package, dry the grains under hot air at 55°C for 2 hours, until the moisture is about 10-12%, and the lipase-inhibited oat grains of the present invention are obtained. The oat grains were stored at room temperature for 3 months, and the fatty acid value (method was determined according to GB / T15684-1995 grain product fatty acid value determination method) did not change.

Embodiment 3

[0041] Take 30kg of fresh oats (undried) with a moisture content of 16.0%, pack them into 30cm×50cm×10cm cuboids, adjust the intensity of microwave treatment until the temperature at the end of the treatment is 80°C, keep warm for 20min, cut open the package, and keep the grains at a constant temperature of 90°C Bake in the oven for 2 hours to promote the formation of a pleasant oatmeal aroma.

[0042] Comparison test of changes in fatty acid value during storage: Grind oats without enzyme-inactivating treatment and store them at room temperature (about 20°C) for 3 weeks, and the fatty acid value (method should be determined according to GB / T 15684-1995 Grain Products Fatty Acid Value Determination Method) will decrease. From 20mgKOH / 100g to more than 50mgKOH / 100g, the hala smell of oil oxidation is obvious. However, after the above-mentioned oat-ground flour was stored under the same conditions for 3 months, the fatty acid value was within 40mgKOH / 100g, indicating that microw...

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Abstract

The invention discloses a method for heating by microwave to restrain the activity of oat lipase which regulates the water content of oat grains to 10 to 35 percent, then carries out vacuum or sealingpackaging on the treated oat grains within 0 to 24 hours, then uses the microwave to heat and fetches out the grains to dry with hot air, thus obtaining the oat grains with the lipase activities restrained or inactivated. The method of the invention has high lipase activity inactivation efficiency and can prolong the storage period or shelf life of the oat. The method of the invention has the advantages of simple and easy operation, energy saving, low cost, good working environment and sanitation environment as well as no pollution.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for inhibiting oat lipase activity by microwave heating. The invention is suitable for oat storage or pre-processing treatment to ensure the storage quality or prolong the shelf life. Background technique [0002] Oatmeal is rich in water-soluble β-glucan, which was identified by the US Food and Drug Administration (FDA) in 1997 as having the physiological function of lowering blood lipids, cholesterol and preventing cardiovascular and cerebrovascular diseases. Research (Ponne, C.T et al. Journal of agricultural and food chemistry, 1996, 44(9): 2818-2824. Hu Xinzhong et al. Chinese Journal of Cereals and Oils, 2006, 21(5): 46-50. Huang Xiangguo et al. Wheat Acta Crops Sinica, 2004, 24(4)147-149) indicated that the physiological functions of oats are mainly due to the relatively viscous environment formed by β-glucan in the human intestinal tract. Based on the pursuit of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/04A23B9/08
Inventor 李再贵钱科盈任长忠胡新中李俊
Owner CHINA AGRI UNIV
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