Preparation method and application of fermentable enzymolysis oat flour

Abstract

The invention discloses a preparation method and application of fermentable enzymolysis oat flour. The preparation method comprises the following steps: pretreating and curing oat flour, enabling starch to generate gelatinization reaction, enabling the gelatinized starch to generate liquefaction reaction (alpha-amylase) by using compound enzyme, hydrolyzing the starch into glucose, maltose, maltotriose, isomaltose, oligosaccharide and the like, further hydrolyzing the oat powder into glucose through saccharification reaction (saccharifying enzyme), meanwhile, hydrolyzing insoluble substances in the oat powder by laccase and lipase, after filtration and drying, more easily forming a stable gluten network structure, reserving soluble nutritional ingredients in the oat, and maintaining the soluble nutrition in the oat powder, wherein the oat powder is enzymolysis oat powder, and is obtained and modified through the steps of deep enzymolysis of oat powder and the like. According to the enzymolysis oat powder prepared by the method disclosed by the invention, oat baked products subjected to fermentation processing are greatly improved in bulkiness, good in gas holding performance, moist and chewy in mouth feel and rich in unique fragrance of oat, and can be applied to production requirements of baked products such as bread and pastries.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermentable enzymatic oat flour and its application. Background technique [0002] Oat is a kind of grain with high nutritional value. [0003] Oats are suitable for planting in high-latitude, humid, and cool areas. The suitable area is 35-60 degrees north latitude. Domestic oats are selected from the golden oat producing area at 41 degrees north latitude. Oats are one of the most popular grains. Whole oats are rich in dietary fiber, β-glucan, linoleic acid, vitamins, calcium and other nutrients. β-glucan can increase the viscosity in the small intestine of the human body, prolong the digestion time, and reduce blood sugar, blood lipids, and Cholesterol, regulation of gut flora has beneficial effects, and increases satiety. Oatmeal is a kind of high fiber, high unsaturated fatty acid, and it is one of the staple foods of people in alpine regions. ...

AI Technical Summary

Problems solved by technology

Oat has good nutritional value, and its active ingredient oat β-glucan has a variety of physiological functions, so it has a wide range of application prospects in the food industry. Scale application, unlike wheat flour, oat flour has poor fluidity due to its high viscosity, and the complex structure of the substrate results in the inability to form an effective gluten network structure. During the fermentation process, gas cannot be retained, the expansion is unstable, and the texture is rough, so it cannot be used like gluten. Wheat flour is processed into bread and other fermentable bakery products

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