Oat enzyme deactivation treatment method and oat

A treatment method, oat technology, applied in food heat treatment, seed preservation by radiation/electrical treatment, heat preservation of seeds, etc., can solve the conflict between the effect of enzyme inactivation and oat quality, and achieve the maintenance of quality stability and flavor And the effect of good texture and uniform color

Active Publication Date: 2020-09-25
广东金祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present invention provides an enzyme-inactivating treatment method for oats, which aims to solve the problem that the enzyme-inactivating effect and oat quality commonly exist in the existing oat enzyme-inactivating treatment methods.

Method used

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  • Oat enzyme deactivation treatment method and oat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Carry out moistening treatment to 2kg of oat grains, control the water content to 27%; tile the oat grains after moistening treatment for electron beam radiation treatment, control the dose of electron beam radiation to 0.5kGy, and the radiation time is 6s; The final oat grains are subjected to two-stage ultrasonic steam treatment to inactivate enzymes; among them, the temperature of the first stage steam treatment is controlled at 130°C, the treatment time is 10s, and the steam flow rate is 10m 3 / h; the temperature of the second steam treatment is controlled at 180°C, the treatment time is 25s, and the steam flow rate is 30m 3 / h, and combined with ultrasonic treatment in the second steam treatment process; the ultrasonic power is controlled to 600W, and the ultrasonic action is controlled to be every ultrasonic action 4s intermittent 6s; the oat grains after the enzyme removal are cooled to normal temperature at room temperature Store in vacuum.

Embodiment 2

[0034] Carry out moistening treatment to 2kg of oat grains, and control the water content to 32%; spread the oat grains after moistening treatment for electron beam radiation treatment, control the dose of electron beam radiation to 3kGy, and the radiation time is 2s; The oat grains were subjected to two-stage ultrasonic steam treatment to inactivate enzymes; among them, the temperature of the first steam treatment was controlled at 160°C, the treatment time was 5s, and the steam flow rate was 5m 3 / h; the second steam treatment temperature is controlled at 200°C, the treatment time is 15s, and the steam flow rate is 20m 3 / h, and combined with ultrasonic treatment in the second steam treatment process; the ultrasonic power is controlled to 700W, and the ultrasonic action is controlled to be 4s and 6s for each ultrasonic action; the oat grains after the enzyme removal are cooled to normal temperature and stored in a vacuum .

Embodiment 3

[0036] Carry out moistening treatment to 2kg of oat grains, and control the water content to 30%; spread the oat grains after moistening treatment for electron beam radiation treatment, control the dose of electron beam radiation to 1.5kGy, and the radiation time is 5s; The final oat grains are subjected to two-stage ultrasonic steam treatment to inactivate enzymes; among them, the temperature of the first stage steam treatment is controlled at 150°C, the treatment time is 8s, and the steam flow rate is 8m 3 / h; the temperature of the second steam treatment is controlled at 190°C, the treatment time is 20s, and the steam flow rate is 25m 3 / h, and combined with ultrasonic treatment in the second steam treatment process; the ultrasonic power is controlled to 700W, and the ultrasonic action is controlled to be 4s and 6s for each ultrasonic action; the oat grains after the enzyme removal are cooled to normal temperature and stored in a vacuum .

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Abstract

The invention is applicable to the technical field of food processing and provides an oat enzyme deactivation treatment method and oat. The oat enzyme deactivation treatment method comprises steps asfollows: oat grains are subjected to water moistening treatment, and water content is kept at 25%-35%; the oat grains after the water moistening treatment are spread flatly to be subjected to electronbeam irradiation treatment, radiation dosage of electron beams is controlled to 1-3 kGy, and the radiation time is 2-6 s; the oat grains after the irradiation treatment are subjected to two-stage ultrasonic steam treatment to deactivate enzyme; the temperature for the first-stage steam treatment is 130-160 DEG C, and the treatment time is 5-10 s; the temperature of the second-stage steam treatment is 180-200 DEG C, the treatment time is 15-25 s, and ultrasonic action treatment is combined in the second-stage steam treatment process; and the oat grains after the enzyme deactivation are cooledto room temperature and subjected to vacuum storage. According to the method, the efficient enzyme deactivation effect can be realized in a short time, meanwhile, the oat after the enzyme deactivationhas uniform color and luster, has better flavor and texture, and cannot affect nutritional ingredients of the oat, so that quality stability of the oat grains is effectively maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an oat enzyme-inactivating treatment method and oat. Background technique [0002] Oatmeal is a whole grain rich in nutritional value such as B vitamins, protein, fat, minerals and water-soluble β-glucan. Various good physiological functions such as disease risk. The fat in oat grains is mainly composed of monounsaturated fatty acids, linoleic acid and sublinoleic acid, and its content of lipoxygenase and peroxidase is very high, which is easily activated under conditions such as normal temperature, sun exposure, and grain damage. The fat in oats is decomposed to form free fatty acids, which will cause the oats to become rancid and have a bitter taste, which will deteriorate the oats and eventually lead to rot. Therefore, oats generally need to be treated with enzymes before processing to prevent rancidity and extend the shelf life. [0003] At present, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/02A23B9/06A23L5/20A23L5/30
CPCA23B9/00A23B9/06A23B9/02A23L5/21A23L5/30A23V2002/00A23V2200/10A23V2300/24Y02P60/85
Inventor 郑庆祥李如娟佘润生卓玉婷庄瑜
Owner 广东金祥食品有限公司
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