Method for removing bitter taste in oat bran dairy product

A technology of oat bran and oat bran powder, applied in dairy products, milk substitutes, applications, etc., can solve problems such as rough taste of oat bran, no high calorie of oatmeal, and no treatment method, so as to improve nutritional value , Improve product quality and avoid waste

Active Publication Date: 2022-03-08
SICHUAN HUIJI FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It can be seen from the above that oat bran does not have the high calories of oatmeal, but it has gathered various nutrients. However, in the actual production and consumption of oats, due to the rough taste of oat bran and the lack of suitable treatment methods, a large number of oat bran is removed during the processing of oatmeal and oatmeal, resulting in great waste
Similarly, in the mainstream oat milk products currently on the market, oat raw materials without oat bran powder are used as raw materials for production and processing without exception, because oat raw materials contain some alkaloids, saponins and other substances, which make their milk products show certain bitterness

Method used

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  • Method for removing bitter taste in oat bran dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A way to remove bitterness from oat bran dairy products:

[0039] (1) Raw material acceptance: select 80 mesh oat bran powder;

[0040] (2) Baking: Pour the oat bran powder into the baking tray, spread it evenly, with a thickness of 1.5cm, put it in the oven to bake, the baking temperature is 150°C, and the baking time is 10 minutes;

[0041] (3) Wet beating: Put the baked oat bran powder into the wall breaking machine, add water 5 times the weight of the oat bran powder, stir evenly, turn on the beating, until the slurry is in a uniform state without obvious particles That’s it, get the oat bran slurry, pour it out for later use;

[0042] (4) Enzymolysis:

[0043] ①The first step of enzymatic hydrolysis: Weigh 800 parts of oat bran slurry into a container, weigh 0.7 parts of α-amylase (ALT), dilute and mix α-amylase (ALT) with warm water 10 times its weight, Add the fermented oat bran slurry and mix well, put it in an incubator to start enzymolysis, the temperature ...

Embodiment 2

[0052] A way to remove bitterness from oat bran dairy products:

[0053] (1) Raw material acceptance: select 80 mesh oat bran powder;

[0054] (2) Baking: Pour the oat bran powder into the baking tray, spread it evenly, with a thickness of 1cm, put it in the oven to bake, the baking temperature is 155°C, and the baking time is 9 minutes;

[0055] (3) Wet beating: Put the baked oat bran powder into the wall breaking machine, add water 5 times the weight of the oat bran powder, stir evenly, turn on the beating, until the slurry is in a uniform state without obvious particles That’s it, get the oat bran slurry, pour it out for later use;

[0056] (4) Enzymolysis:

[0057] ①The first step of enzymatic hydrolysis: Weigh 800 parts of oat bran slurry into a container, weigh 0.8 parts of α-amylase (ALT), dilute and mix α-amylase (ALT) with warm water 10 times its weight, Add the fermented oat bran slurry and mix well, put it in an incubator to start enzymolysis, the temperature is ...

Embodiment 3

[0066] A way to remove bitterness from oat bran dairy products:

[0067] (1) Raw material acceptance: select 80 mesh oat bran powder;

[0068] (2) Baking: Pour the oat bran powder into the baking tray, spread it evenly, with a thickness of 1.5cm, put it in the oven to bake, the baking temperature is 160°C, and the baking time is 8 minutes;

[0069] (3) Wet beating: Put the baked oat bran powder into the wall breaking machine, add water 6 times the weight of the oat bran powder, stir evenly, turn on the beating, until the slurry state is uniform without obvious particles That’s it, get the oat bran slurry, pour it out for later use;

[0070] (4) Enzymolysis:

[0071] ①The first step of enzymatic hydrolysis: Weigh 600 parts of oat bran slurry into a container, weigh 0.8 parts of α-amylase (ALT), dilute and mix α-amylase (ALT) with warm water 10 times its weight, Add the fermented oat bran slurry and mix well, place it in an incubator to start enzymolysis, the temperature is 7...

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Abstract

The invention belongs to the field of oat processing technology application, and discloses a method for removing bitter taste in an oat bran dairy product. According to the invention, the oat bran powder is used as a raw material, is subjected to two-step enzymolysis of alpha-amylase and dextrin saccharifying enzyme, and then is subjected to lactic acid bacteria fermentation, so that the bitter taste in the oat milk product can be effectively removed, meanwhile, various nutritional ingredients such as high-quality protein and rich beta-glucan in the oat bran are reserved, and the product quality is optimized and improved. The oat milk has obvious advantages in the aspects of improving the nutritional value of the oat milk and improving the taste and flavor of the oat milk. In addition, the technology researched by the invention has important significance on oat production and processing, and particularly avoids the waste of oat bran powder.

Description

technical field [0001] The invention belongs to the application field of oat processing technology, and in particular relates to a method for removing bitterness and astringency from oat bran milk products. Background technique [0002] Oatmeal is a low-cost and highly nutritious protein source. Oatmeal protein contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, and the composition of amino acids is balanced, so it is called high-quality grain protein. Studies have shown that the protein content in oat bran is higher than that in endosperm, which can be as high as 30%; secondly, oats are rich in water-soluble dietary fiber, of which β-glucan is the main component of oat water-soluble dietary fiber, which can reduce cholesterol and control obesity. Improve blood sugar, improve constipation and resist aging. Studies have shown that oat β-glucan mainly exists in oat bran, and its content is much higher than that of oat endosperm; in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 罗远胜谭均刘海燕魏伟邢沁浍韩顺权吕金刚张玉鑫
Owner SICHUAN HUIJI FOOD
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