Preparation method of charcoal-roasted oat milk containing polypeptide

A technology of oat and charcoal burning, which is applied in the direction of dairy products, multi-step food processing, and the function of food ingredients, etc. It can solve the problems that macromolecular proteins and starches are difficult to be utilized by the human body, so as to improve the coordination of smell, reduce production costs, The effect of improving flavor

Pending Publication Date: 2021-07-30
山东大树达孚特膳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The Chinese patent has the whole germ oat drink with oat germ and its production equipment and process (application number CN201310271770.5), and the production process of microwave preparation of instant oat flour and whole oat powder (application number CN200610102021.X) is simply crushing oat Cooking, heating, and grinding, the macromolecular protein and starch in oats are difficult to be utilized by the human body

Method used

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  • Preparation method of charcoal-roasted oat milk containing polypeptide
  • Preparation method of charcoal-roasted oat milk containing polypeptide
  • Preparation method of charcoal-roasted oat milk containing polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] combine figure 1 Shown, the preparation method of charcoal burning oat milk, concrete steps are as follows:

[0035] a. Take about 15kg of oats (the oats imported from Australia imported from Ximai Oats Co., Ltd.) and wash them with 3 times the volume of water for 3 times, and drain the water with a 40-mesh sieve.

[0036] b. The oats obtained in step a were baked in a drum drying oven at 160° C. for 40 minutes, and the chroma was 237 EBC.

[0037] c. The oats obtained in step b are dry ground to 100 mesh in a universal pulverizer. Weigh 12 kg of oat flour, slowly add it to the colloid mill for wet pulverization and defibrination.

[0038] d. Transfer the oat pulp obtained in step c to an enzymatic hydrolysis tank, set the volume to 50 kg, add 25 g of high-temperature-resistant α-amylase, heat up to 70 degrees, and maintain for 40 minutes to gelatinize and liquefy the starch. Take a sample to measure the DE value of 22%.

[0039] e. Cool the enzymolysis tank to 53°C,...

Embodiment 2

[0047] combine figure 1 Shown, the preparation method of charcoal burning oat milk, concrete steps are as follows:

[0048] a. Take about 50kg of oats (the oats imported from Australia imported from Ximai Oats Co., Ltd.) and wash them twice with 5 times the volume of water, and drain the water with a 40-mesh sieve.

[0049] b. The oats obtained in step a were baked in a drum drying oven at 180° C. for 20 minutes, and the chroma was 340 EBC.

[0050] c. The oats obtained in step b are dry ground to 100 mesh in a universal pulverizer. Weigh 30 kg of oat flour, slowly add it to the colloid mill for wet pulverization and defibrination.

[0051] d. Transfer the oat pulp obtained in step c to an enzymatic hydrolysis tank, set the volume to 75kg, add 50g of high-temperature-resistant α-amylase, heat up to 70°C, and maintain for 30min to gelatinize and liquefy the starch. Take a sample to measure the DE value of 25%.

[0052] e. Cool the enzymolysis tank to 55°C, add 0.8L 50g of al...

Embodiment 3

[0059] combine figure 1 Shown, the preparation method of charcoal burning oat milk, concrete steps are as follows:

[0060] a. Take about 40kg of oats (the oats imported from Australia imported from Ximai Oats Co., Ltd.) and wash them twice with 3 times the volume of water, and drain the water with a 40-mesh sieve.

[0061] b. The oats obtained in step a were baked in a drum drying oven at 180° C. for 30 minutes, and the chroma was 410 EBC.

[0062] c. The oats obtained in step b are dry ground to 100 mesh in a universal pulverizer. Weigh 30 kg of oat flour, slowly add it to the colloid mill for wet pulverization and defibrination.

[0063] d. Transfer the oat slurry obtained in step c to an enzymatic hydrolysis tank, set the volume to 75kg, add 40g of high-temperature-resistant α-amylase, heat up to 70°C, and maintain for 20min to gelatinize and liquefy the starch. Take a sample to measure the DE value of 24%.

[0064] e. The temperature of the enzymolysis tank was lowered t...

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Abstract

The invention provides a preparation method of charcoal-grilled oat milk containing polypeptide. The preparation method comprises the following steps: pretreating and cleaning oat grains, baking at high temperature, grinding, gelatinizing starch, carrying out enzymolysis to generate dextrin and monosaccharide to generate sweetness, carrying out proteolysis to generate small-molecule active peptide, and carrying out enzyme deactivation, sterilization and filling. According to the method, the oats are baked at high temperature to promote the Maillard reaction, so that the oats are golden yellow in color, rich in wheat fragrance and scorch aroma and light in coffee flavor, the smell coordination of the oat milk is improved, small molecule peptides are generated through protease enzymolysis, the health-care nutrition function is increased, and the oat milk is easy to absorb.

Description

technical field [0001] The invention relates to the technical field of deep processing of oats, in particular to a method for preparing charcoal-burned oat milk containing polypeptides. Background technique [0002] Oatmeal is one of the best complete nutritional cereals. Its nutrients include protein, unsaturated fatty acids, soluble and insoluble dietary fiber, minerals, etc. Among them, the average protein content of oats is about 16%, which is the first among food crops. The β-glucan in oatmeal is a soluble dietary fiber, which can resist oxidation, lower blood, blood lipids, and serum cholesterol, thereby preventing cardiovascular and cerebrovascular diseases, controlling diabetes, and anti-aging. In particular, the content of β-glucan in oatmeal is the highest among all cereals, and it is recognized as the main component for lowering blood fat. Oatmeal is the cereal food with the fastest growing consumption in developed countries in recent years. The US FDA issued re...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23C11/10A23L5/20A23L7/10A23L29/00
CPCA23L33/18A23L7/198A23L29/06A23L5/21A23C11/10A23V2002/00A23V2200/30A23V2250/55A23V2300/38
Inventor 李树瑞李玉岭陆世海薛冰刘艳飞张大虎于伟东杨凯
Owner 山东大树达孚特膳食品有限公司
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