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Complex enzyme preparation and beverage prepared by using complex enzyme preparation

A compound enzyme preparation and beverage technology, applied in the field of food and beverage, can solve the problems of reducing consumers' acceptance of oatmeal beverage

Active Publication Date: 2022-04-01
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lipids, phenols, and proteins in oat raw materials will produce bitter and astringent substances during the enzymatic hydrolysis process, which seriously reduces the acceptance of oat beverages by consumers

Method used

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  • Complex enzyme preparation and beverage prepared by using complex enzyme preparation
  • Complex enzyme preparation and beverage prepared by using complex enzyme preparation
  • Complex enzyme preparation and beverage prepared by using complex enzyme preparation

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preparation example Construction

[0060] According to one aspect of the present invention, a kind of preparation method of above-mentioned beverage, described preparation method comprises the following steps:

[0061] The above compound enzyme preparation is added to the oat slurry for enzymolysis to obtain an oat enzymatic hydrolysis liquid, which is then formulated to obtain an oat protein beverage.

[0062] The preparation method of the beverage provided by the present invention comprises the following steps: first, adding the above-mentioned compound enzyme preparation to the oat slurry for enzymolysis to obtain an oat enzymatic hydrolyzate, and then blending to obtain an oat protein beverage. The above method has the advantages of simple preparation process and easy operation.

[0063] In a preferred embodiment of the present invention, the enzymolysis is enzymolysis at a temperature of 45-65°C for 40-120 minutes;

[0064] In the preferred embodiment described above, the enzymatic hydrolysis includes the...

Embodiment 1～9

[0089] A compound enzyme preparation, in parts by mass, said compound enzyme preparation comprises the following raw materials:

[0090]

Embodiment 10

[0098] A preparation method of oat protein drink, said method comprising the following steps:

[0099] (a) Pulping: Provide oat grains, incubate the oat grains at 90-110°C for 10-30 minutes to inactivate enzymes, then lower the temperature to 50°C; then mix the enzyme-inactivated oat grains with water at a ratio of 1:3 After mixing and grinding, oatmeal slurry is obtained;

[0100] The temperature of the water is 20°C;

[0101] (b), enzymolysis: the oat slurry obtained in step (a) was heated to 45°C, and then the compound enzyme preparation prepared in Example 1 was added for enzymolysis for 30 minutes to obtain enzymolysis solution A;

[0102] Heat the enzymolysis solution A to 55°C and perform enzymolysis for 30 minutes to obtain enzymolysis solution B;

[0103] Cool the enzymatic solution B to 20°C, remove the precipitate, and obtain the enzymatic solution C;

[0104] Heat the enzymatic hydrolysis solution C to 90°C, inactivate the enzyme for 10 minutes, then cool to 50°...

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Abstract

The invention provides a compound enzyme preparation and a beverage prepared by using the compound enzyme preparation, and relates to the technical field of foods and beverages. The compound enzyme preparation is prepared from amylase, cellulase, papain and glutamine transaminase. The compound enzyme preparation can effectively hydrolyze starch, fiber and protein, improve the content of soluble components of the starch, fiber and protein, and catalyze intramolecular and intermolecular covalent crosslinking of oat protein or polypeptide, so that the structure of the oat protein can be changed in the enzymolysis process, bitter peptides can be hidden, umami peptides can be exposed, and the enzymolysis efficiency can be improved. The problem that an existing oat plant protein beverage can generate bitter taste is effectively relieved; meanwhile, the compound enzyme preparation also has the effect of improving the emulsifying and stabilizing performance of the oat protein beverage, and the step of adding an emulsifying agent and a stabilizing agent for blending in the later period of the existing oat protein beverage is avoided.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a composite enzyme preparation and beverages prepared by using the composite enzyme preparation. Background technique [0002] Oatmeal is rich in fat, dietary fiber, protein, minerals, vitamins, β-glucan and other nutrients, and has very good nutritional and health value. Determined by the nutritional characteristics and development potential of oats, the development of oat raw materials into liquid beverages with balanced nutrition, safe quality and convenient consumption meets the needs of consumers and has broad market prospects. [0003] However, during the processing of oat beverages, it is necessary to use enzyme preparations to enzymatically hydrolyze macromolecular starch, protein, cellulose and other substances in oats to make them into soluble polysaccharides, polypeptides and soluble dietary fibers, thereby improving the nutritional content of oat beverages ...

Claims

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Application Information

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IPC IPC(8): A23L2/84A23L2/38
Inventor 周燕丽马长明席文博何勇
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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