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A method of using superheated steam to inhibit the activity of lipase in coarse grains and extend the shelf life

A technology of superheated steam and lipase, which is applied in the field of food processing, can solve the problems of unseen research on the enzyme inactivation technology system of miscellaneous grains, and achieve the effects of shortening the time of heat treatment, prolonging the shelf life and prolonging the processing time

Active Publication Date: 2018-05-08
新乡良润全谷物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no systematic research on the technology of using superheated steam to inactivate enzymes in grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Watering treatment: take 2.0kg of oats with a moisture content of 10.0% and place them in a container, add 250g of water, stir at a low speed for 2 minutes, and soak them in the container for 18 hours, so that the moisture is evenly distributed in the grains, and the moisture content of the oats increases to 20%;

[0039] (2) Superheated steam treatment: Spread the watered oats evenly on a 0.6m×0.4m metal mesh conveyor belt, the thickness of the oats is 4cm; spray superheated steam on the upper and lower sides of the conveyor belt, and the treatment temperature is 165°C. The processing time is 120s, and the moisture content of the processed oats is 15%;

[0040] (3) Drying: place the oats treated with hot steam at 40°C for 6 hours with hot air until the moisture content is about 9-10%;

[0041] (4) Cooling: Store the oats after cooling to room temperature.

[0042] According to the above steps, the oat grain lipase activity is lost after the enzyme is inactivated,...

Embodiment 2

[0044] (1) Watering treatment: Take 2.0kg of oats with a moisture content of 10.0% and place them in a container, add 400g of water, stir at a low speed for 2 minutes, and soak in the container for 24 hours, so that the water is evenly distributed in the grains, and the moisture content of the oats increases to 25. %;

[0045] (2) Superheated steam treatment: feed superheated steam while stirring, the stirring speed is 300rpm, the thickness of miscellaneous grains in the container is 50cm, the temperature is 210°C, the treatment time is 180s, and the moisture content of the treated oats is 12.3%;

[0046] (3) Cooling: After cooling to room temperature after treatment, the oatmeal has a stronger aroma and a darker color.

[0047] The oat grain lipase activity lost after the enzyme is deactivated according to the above steps is suitable for the production of brewed powder, oat noodles, snack foods and the like.

Embodiment 3

[0049] (1) Watering treatment: Take 2.0kg of milled barley rice with a moisture content of 13% and put it in a container, add 118g of water, stir at a low speed for 2 minutes, and soak in water for 8 hours to make the water evenly distributed in the grains. Rice moisture content increased to 18%;

[0050] (2) Superheated steam treatment: feed superheated steam at 280°C while stirring, the stirring speed is 150rpm, the thickness of barley in the container is 45cm, and the treatment is 160s, and the moisture content of the treated barley is 15%;

[0051] (3) Drying: the coix seed treated with hot steam is dried at room temperature for 24 hours until the moisture content is about 10-12%;

[0052] (4) Cooling: Store barley after cooling to room temperature.

[0053] According to the above steps, the lipase activity of the coix seed grain after the enzyme is deactivated is lost, and it can be stored for a long time. It has a better flavor when making barley powder.

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Abstract

The invention belongs to the technical field of food processing, and relates to a method for using superheated steam to inhibit the activity of lipase of miscellaneous grains and extend the shelf life. The method comprises the following steps: (1) watering treatment, placing miscellaneous grains in a container, adding water and stirring, so that the miscellaneous grains are evenly watered, the watering time is less than or equal to 48 hours, and the moisture content of the miscellaneous grains is controlled to 15-25%; (2) Superheated steam treatment, using superheated steam at a temperature of 110-280°C to fully contact the water-treated miscellaneous grains, and the treatment time is 10-600s; (3) Cooling, cooling the miscellaneous grains treated with hot steam to room temperature before storing. This method is suitable for the storage or pre-processing of miscellaneous grains to ensure their storage quality or prolong their shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for using superheated steam to inhibit the activity of lipase of miscellaneous grains and extend 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) as early as 1997 as having the physiological function of lowering blood fat, cholesterol and preventing cardiovascular and cerebrovascular diseases. Recent foreign studies have also consistently shown 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 health, the market demand for oatmeal products is also increasing, but there are not many types of oatmeal products on the market, and oatmeal is still the leading product, while traditional rice, noodles, etc. The market for products in finished form is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/02
Inventor 李再贵李梦黎唐新玥熊天昱任长忠王丽娟
Owner 新乡良润全谷物食品有限公司