Preparation method of enzymatic hydrolyzed oat flour

A technology for enzymatically hydrolyzing oat flour and oatmeal, which is applied in the field of food processing, can solve the problems of β-glucan loss, high oat raw material requirements, poor enzymatic hydrolysis effect, etc., and achieve high β-glucan content and not easy to dissociate The effect of precipitation

Inactive Publication Date: 2019-04-12
XIAMEN BIOGRAIN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has disadvantages such as poor enzymatic hydrolysis effect, poor product taste and flavor, etc.
CN107647285A discloses an enzymatic hydrolysis method for oats, which mainly involves germinating oat seeds before refining and enzymatic hydrolysis. The disadvantage of this method is that the requirements for oat raw materials are high, and the germination process will cause β - Substantial loss of glucan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Preparation of immobilized α-amylase

[0025] Chitosan is added to the acetic acid solution of 2% volume concentration, fully dissolved and made into 2% (w / v) chitosan acetic acid solution, and the chitosan acetic acid solution is dripped into an equal volume of 2mol / L In the sodium hydroxide solution, the white chitosan microspheres were collected by filtration, washed repeatedly with distilled water until the washing liquid was neutral, and after standing at room temperature for 24 hours, the white chitosan microspheres were added to 2% (v / v) pentamethylene In the dialdehyde solution, the mass volume ratio of chitosan white microspheres and glutaraldehyde solution is 1:10. The mixed solution is shaken in a water bath at 35°C for 1 hour, then placed at room temperature for 5 hours, filtered, and rinsed with distilled water until washed. The solution is neutral to obtain yellow cross-linked chitosan microspheres, and the medium temperature α-amylase is for...

Embodiment 2

[0026] Embodiment 2: the preparation of enzymolysis oat flour

[0027] The oats are pulverized by an ultrafine pulverizer and passed through a 120-mesh sieve to obtain oat flour. Put the oat flour into a cooking tank, add water with 5 times the amount (mass) of the oat flour, mix well, and then cook at 98° C. for 20 minutes to obtain oat cooking liquid.

[0028] Pack the immobilized α-amylase prepared in Example 1 in a jacketed fixed-bed reactor (inner diameter 40cm), the filling height of the enzyme is 60cm, the jacket temperature is 80°C, and the oat cooking liquid is 2.5L / min The flow rate continuously enters the fixed bed from the upper end to carry out the immobilized enzymatic hydrolysis reaction, and the oat enzymatic hydrolysis solution is collected. The enzymolysis solution was concentrated in a double-effect evaporator (vacuum degree is -0.08MPa, the temperature of the first effect of concentration is 85°C, and the temperature of the second effect is 65°C) to a soli...

Embodiment 3

[0029] Embodiment 3: the preparation of enzymolysis oat flour

[0030] The oats are pulverized by an ultrafine pulverizer and passed through a 100-mesh sieve to obtain oat flour. Put the oat flour into a cooking tank, add water with 4 times the amount (mass) of the oat flour, mix evenly, and cook at 100° C. for 15 minutes to obtain oat cooking liquid.

[0031] Pack the immobilized α-amylase prepared in Example 1 in a jacketed fixed-bed reactor (inner diameter 40cm), the filling height of the enzyme is 60cm, the jacket temperature is 80°C, and the oat cooking liquid is 1.0L / min The flow rate continuously enters the fixed bed from the upper end to carry out the immobilized enzymatic hydrolysis reaction, and the oat enzymatic hydrolysis solution is collected. The enzymolysis solution was concentrated in a double-effect evaporator (vacuum degree is -0.08MPa, the temperature of the first effect of concentration is 85°C, and the temperature of the second effect is 65°C) to a solid ...

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PUM

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Abstract

The present invention discloses a preparation method of enzymatic hydrolyzed oat flour and relates to the technical field of food processing. The preparation method of the enzymatic hydrolyzed oat flour comprises the following steps: (1) oats are crushed and the crushed oats are cooked to obtain oat cooking liquid; (2) immobilized alpha-amylase is used to conduct enzymatic hydrolysis to obtain anoat enzymatic hydrolysate; and (3) spray-drying is conducted. The immobilized alpha-amylase is used to conduct the enzymatic hydrolysis, the alpha-amylase can be repeatedly and continuously used and can achieve better enzymatic hydrolysis effects when used in the enzymatic hydrolysis of oat, and the obtained enzymatic hydrolyzed oat flour is delicate and not sticky and thick in mouthful, and highin beta-glucan content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of enzymolysis oat flour. Background technique [0002] Oats are a characteristic multigrain crop, and oats are a crop that also serves as a diet. The content of protein, fat, total mineral elements and unsaturated fatty acids in oats ranks first among grains, especially the content of β-glucan, which belongs to water-soluble dietary fiber, is the highest among all grains. FDA has determined that oat β-glucan has the effect of lowering cholesterol and stabilizing blood sugar. A series of foods developed for oats include oatmeal, oat porridge, instant oat flour and enzymatic oat flour and other products. Compared with unprocessed oatmeal, enzymatic oat flour is easy to use and can be used to make flour products, cakes, drinks, etc., and has attracted widespread attention. Studies have shown that using amylase to enzymatically hydrolyze oats can sign...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23L7/198A23L33/00
Inventor 高宪枫
Owner XIAMEN BIOGRAIN BIOLOGICAL TECH
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