Enzymolysis oat powder and preparation method thereof

Abstract

The invention relates to enzymolysis oat powder and a preparation method thereof. The enzymolysis oat powder is prepared from oat, thermostable amylase and composite phosphate and is characterized in that the adding amount of thermostable amylase is 0.05-0.3% of the weight of oat, and the adding amount of composite phosphate is 0.05-0.3% of the weight of oat. The production method comprises the following steps: pouring cleaned oat into a cooking tank, adding water and composite phosphate and heating to cook thoroughly, injecting hot water into an enzymolysis tank and adding 20% of thermostable amylase to prepare a hydrolysate, adding thoroughly cooked oat into hydrolysate for defibrination until the grain diameter is more than 40 meshes, then sieving to obtain a mixed slurry, adding the rest 80% of thermostable amylase into the mixed slurry, carrying out heat preservation for 60min at 95 DEG C, testing enzymolysis terminal by using an iodine solution, regulating pH to 7.05-7.15 after enzymolysis is finished, oscillating with a 100-mesh sieve and filtering to remove slag, and carrying out enzyme deactivation, sterilization, concentration and spray drying on the filtrate, thus obtaining the production disclosed by the invention. The enzymolysis oat powder is in accordance with the recommended proportion of dietary reference intakes of Chinese residents, is complete in nutrition, contains rich water soluble dietary fiber, is long in guarantee period, and tastes fine and smooth and thick in eating.

Description

technical field [0001] The invention relates to food processing technology, in particular to an enzymolysis oat flour and a preparation method thereof. Background technique [0002] In October 2004, the Ministry of Health, the Ministry of Science and Technology of China and the National Bureau of Statistics issued the report "Nutrition and Health Status of Chinese Residents", pointing out that in the past 10 years, the diet and nutritional status of urban and rural residents in my country have improved significantly, and malnutrition and nutritional deficiency diseases The rate continues to decline, while my country still faces the dual challenges of undernutrition (rural) and overnourishment (urban). [0003] The dietary structure of urban residents is not reasonable—the consumption of livestock meat and oil is too much, and the consumption of cereals is declining rapidly. At present, the daily oil consumption per capita of urban residents in my country is 44g, while the re...

AI Technical Summary

Problems solved by technology

[0009] 1) Nutritional design issues: Most of them are just oatmeal beverages, with single nutrients or simple proportions, which do not fully consider the reasonable combination of nutrition and nutritional balance; some manufacturers add nutritional fortifiers, which make the products lose their naturalness to a certain extent

[0010] 2) Nutrient loss: Valuable nutrients in grains are mainly distributed in the seed coat and germ, such as beta-glucan in oats, B vitamins, minerals, etc., but because the seed coat is hard and thick, the process is difficult processing, and the taste is rough, which is difficult for consumers to accept; most manufacturers have gone through centrifugation to remove the slag and remove the seed coat, resulting in the loss of most of the effective nutrients

[0011] 3) Oat raw starch has the problem of aging and retrogradation of starch during the shelf life. Liquid beverages containing raw oat starch are prone to starch retrogradation at room temperature or in a refrigerated state, that is, starch granules harden and agglomerate, the taste becomes rough, and the product surface Chromatographic water

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