Method for preparing oat plant base material through multi-enzyme combination

A technology of oat and base material, which is applied in the field of preparing oat plant base material by multi-enzyme combination, which can solve the problems of oat protein digestibility and low biological potency, and achieve the effects of shortening time and energy consumption, reducing cost, and good taste

Inactive Publication Date: 2021-02-26
谷之禅张家口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, because the protein in oats is insoluble in water, the digestibility and biological potency of oat protein are low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 of the present disclosure provides a method for preparing oat plant base material through multi-enzyme combination, comprising the following steps:

[0029] Step A: Pour the cooked oatmeal paste into a colloid mill for refining to obtain oatmeal pulp.

[0030] Optionally, the refining fineness in the step A ranges from 150 mesh to 200 mesh; optionally, for example, the refining fineness is 180 mesh, and finer refining can be obtained by specifying the refining fineness, so that The prepared oat plant-based material is also more delicate, and the degradation process is more efficient, requires lower temperature, shorter time, and reduces the use of enzyme preparations.

[0031] Step B: Mix the oat pulp and water in a ratio of 1:10 and evenly add them to the reaction tank, add various combined enzymes, and enzymatically hydrolyze at 45 degrees for 0.5 hours;

[0032] Optionally, in the step B, a variety of combined enzymes are added, including: selected liqu...

Embodiment 2

[0046] Embodiment 2 of the present disclosure provides a method for preparing oat plant base material through multi-enzyme combination, comprising the following steps:

[0047] Step A: Pour the cooked oatmeal paste into a colloid mill for refining to obtain oatmeal pulp.

[0048] Optionally, the refining fineness in the step A ranges from 150 mesh to 200 mesh; optionally, for example, the refining fineness is 160 mesh, and finer refining can be obtained by specifying the refining fineness, so that The prepared oat plant-based material is also more delicate, and the degradation process is more efficient, requires lower temperature, shorter time, and reduces the use of enzyme preparations.

[0049] Step B: Mix the oat pulp and water at a ratio of 1:10 and evenly add them to the reaction tank, add various combined enzymes, and enzymatically hydrolyze at 50 degrees for 0.5 hours;

[0050] Optionally, in the step B, a variety of combined enzymes are added, including: selected liquef...

Embodiment 3

[0064] Embodiment 3 of the present disclosure provides a method for preparing oat plant base material through multi-enzyme combination, comprising the following steps:

[0065] Step A: Pour the cooked oatmeal paste into a colloid mill for refining to obtain oatmeal pulp.

[0066] Optionally, the refining fineness in the step A ranges from 150 mesh to 200 mesh; optionally, for example, the refining fineness is 190 mesh, and finer refining can be obtained by specifying the refining fineness, so that The prepared oat plant-based material is also more delicate, more efficient and requires lower temperatures during the degradation process. The time is shorter and the use of enzyme preparations is reduced.

[0067] Step B: Mix the oat pulp and water in a ratio of 1:10 and evenly add them to the reaction tank, add a variety of combined enzymes, and enzymolyze at 40 degrees for 0.5 hours;

[0068] Optionally, in the step B, a variety of combined enzymes are added, including: selecte...

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PUM

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Abstract

The invention provides a method for preparing an oat plant base material through a multi-enzyme combination. The method comprises the following steps: pouring cooked oat paste into a colloid mill, andperforming pulping to obtain oat pulp; uniformly mixing the oat pulp with water according to a ratio of 1:10, adding the obtained mixture into a reaction tank, adding the multi-enzyme combination, and carrying out enzymolysis at 45 DEG C for 0.5 h; carrying out enzyme deactivation treatment on the oat pulp after enzymolysis to obtain oat pulp after enzymolysis reaction terminating; carrying out centrifugal residue filtering on the oat pulp after enzymolysis reaction terminating to obtain an oat stock solution, and performing constant volume treatment; adding 1-2% of vegetable oil and 0.01-0.05% of edible salt into the oat stock solution, and performing uniform stirring; homogenizing the obtained oat liquid to obtain a homogenized oat liquid; carrying out sterilization treatment on the homogenized oat liquid to obtain a sterilized oat liquid; and carrying out sterile cold filling on the sterilized oat liquid to obtain the finished oat base material. The fine oat plant base material isprepared through the steps.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing oat plant-based material through multi-enzyme combination. Background technique [0002] The protein content of oats in my country is about 15.6%, and the protein content in oat grains is about 15.6%, ranking first among other cereal crops. The protein in oatmeal is one of the grains with the most balanced amino acids. These proteins contain 18 kinds of amino acids, 8 of which are essential amino acids for the human body, and the ratio is reasonable. It is a high-quality grain protein. Oatmeal has attracted much attention from consumers and has broad prospects for development and utilization. [0003] In recent years, "health" has become a new wave in the diet industry, and more people have begun to choose a plant-based diet as a new way of life. The use of oat milk instead of milk is the most representative example at present. Without adding emu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L7/10A23F3/14A23F5/14A23G9/42
CPCA23C11/10A23L7/107A23F3/14A23F5/14A23G9/42A23V2002/00
Inventor 王利国张熙陈敬民郑连继
Owner 谷之禅张家口食品有限公司
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