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A kind of enzymatic treatment method of oat and oat

A treatment method and technology for oats, which are applied in the directions of food heat treatment, preservation of seeds by radiation/electric treatment, and heat preservation of seeds, etc., can solve the problem of conflict between the effect of enzyme inactivation and the quality of oats, and achieve the maintenance of quality stability and flavor. And the effect of good texture and uniform color

Active Publication Date: 2022-05-17
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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  • A kind of enzymatic treatment method of oat 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 present invention is applicable to the technical field of food processing, and provides an oat enzyme-inactivating treatment method and oats, wherein the oat enzyme-inactivating treatment method comprises: performing moistening treatment on oat grains to keep the water content at 25% to 35%; The water-treated oat grains are laid flat for electron beam radiation treatment, the electron beam radiation dose is controlled at 1-3kGy, and the radiation time is 2-6s; the irradiated oat grains are subjected to two-stage ultrasonic steam treatment to inactivate enzymes; Among them, the temperature of the first steam treatment is 130-160°C, and the treatment time is 5-10s; the temperature of the second steam treatment is 180-200°C, and the treatment time is 15-25s. Ultrasonic treatment; cooling the oat grains after deenzyme to normal temperature, and storing in vacuum. The method of the present invention can achieve the effect of high-efficiency enzyme inactivation in a short period of time, and at the same time, the oat after the enzyme inactivation treatment has uniform color, good flavor and texture, does not affect the nutritional components of oats, and can effectively maintain the quality of oat grains stability.

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 Patents(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