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Method for co-production of avena sativa milk beverage and avena sativa protein from avena sativa

A technology of oat protein and milk beverages, which is applied in protein food processing, plant protein processing, protein food ingredients, etc., and can solve problems such as poor flavor, poor taste stability, and starch reversion

Inactive Publication Date: 2017-11-03
无锡新禾创工食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the composition characteristics of oat itself, if the oatmeal is directly processed into beverages, the starch in the oatmeal is prone to regenerate during storage, which will inevitably lead to poor flavor, taste and stability of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Example 1: Co-production of oat milk drink and oat protein from oats

[0103] The implementation steps of this embodiment are as follows:

[0104] A. Raw material pretreatment

[0105] Use desanding and magnetic separation cleaning equipment to remove tangible foreign matter in the oatmeal raw material, rinse with water, then add water twice the weight of the oatmeal to the rinsed oatmeal, soak at room temperature for 6 hours, and then rinse with water, Drain water;

[0106] B. Grinding and pulping

[0107] Add water to the pretreated oat rice obtained in step A, then use a refining equipment to grind it into a slurry, and allow the slurry to pass through a 60-mesh sieve to obtain a slurry with a concentration of 18% by weight of dry oat rice , and then use a concentration of 0.3% citric acid aqueous solution by weight to adjust the pH value of the slurry to 4.0 to obtain a oatmeal slurry;

[0108] C. Enzymolysis

[0109] To the oatmeal slurry obtained in step B, a...

Embodiment 2

[0119] Example 2: Co-production of oat milk drink and oat protein from oats

[0120] The implementation steps of this embodiment are as follows:

[0121] A. Raw material pretreatment

[0122] Use desanding and magnetic separation cleaning equipment to remove tangible foreign matter in the oatmeal raw material, then rinse with water, then add water three times the weight of the oatmeal to the rinsed oatmeal, soak at room temperature for 8 hours, and then rinse with water, Drain water;

[0123] B. Grinding and pulping

[0124]Add water to the pretreated oat rice obtained in step A, then use a refining equipment to grind it into a slurry, and allow the slurry to pass through an 80-mesh sieve to obtain a slurry with a concentration of 24% by weight of dry oat rice , and then use a concentration of 0.6% by weight of citric acid aqueous solution to adjust the pH value of the slurry to 4.5 to obtain a slurry of oat rice;

[0125] C. Enzymolysis

[0126] To the oatmeal slurry obt...

Embodiment 3

[0136] Example 3: Co-production of oat milk drink and oat protein from oats

[0137] The implementation steps of this embodiment are as follows:

[0138] A. Raw material pretreatment

[0139] Use desanding and magnetic separation cleaning equipment to remove tangible foreign matter in the oatmeal raw material, rinse with water, then add water 5 times the weight of the oatmeal to the rinsed oatmeal, soak at room temperature for 7 hours, and then rinse with water, Drain water;

[0140] B. Grinding and pulping

[0141] Add water to the pretreated oat rice obtained in step A, then use a refining equipment to grind it into a slurry, and allow the slurry to pass through a 65-mesh sieve to obtain a slurry with a concentration of 20% by weight of dry oat rice , and then using a concentration of 0.4% citric acid aqueous solution by weight to adjust the pH value of the slurry to 4.2 to obtain a oatmeal slurry;

[0142] C. Enzymolysis

[0143] To the oatmeal slurry obtained in step ...

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Abstract

The invention relates to a method for co-production of an avena sativa milk beverage and avena sativa protein from avena sativa. The method includes the steps of: raw material pretreatment, pulp grinding and pulp mixing, enzymolysis, enzyme inactivation, preparation of the avena sativa milk beverage, preparation of oat protein and the like. The avena sativa milk beverage prepared by the method has a dietary fiber content of 3-5% and a solid content of 8-12%, the avena sativa protein has a protein content of higher than 90%, and the extraction rate of avena sativa protein in raw materials is higher than 80%. The method greatly improves the added value of avena sativa deep processing, and also meets the demands of domestic market for avena sativa milk beverages rich in dietary fiber and high quality avena sativa protein.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a method for co-producing oat milk beverage and oat protein from oats. 【Background technique】 [0002] Oat (Avena sativa) is also called naked oats, oil wheat, jade wheat, wild wheat, brome, etc. It is an annual plant of the genus Oats in the Poaceae family. It is generally divided into two types: lemma type and naked type. More than 95% of the oats cultivated in my country They are naked oats, commonly known as naked oats. Oat is one of the important sources of human food. Oat is mainly composed of protein, carbohydrates, fat, etc. In addition, compared with other grains, it is not only rich in 8 kinds of essential amino acids and dietary fiber and other nutrients, but also rich in Vitamins, trace elements, saponins, β-glucans, unsaturated fatty acids, phenolic compounds and other nutrients are of great value to human health. Modern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/84A23J3/14A23J3/34A23J1/12
CPCA23J1/125A23J3/14A23J3/346A23L2/04A23L2/52A23L2/84A23V2002/00A23V2250/5484
Inventor 不公告发明人
Owner 无锡新禾创工食品科技有限公司
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