High-stability oat milk beverage and preparation method thereof

Abstract

The invention discloses a high-stability oat milk beverage and a preparation method thereof, and belongs to the technical field of grain deep processing. The preparation method of the oat milk beverage comprises the following steps: cleaning and drying oat to obtain dry oat, adding water, grinding into thick liquid, and boiling and gelatinizing to obtain gelatinized liquid; adding alpha-amylase, debranching enzyme, saccharifying enzyme and neutral protease into the gelatinized liquid, stirring, performing enzymolysis, performing enzyme deactivation, sieving, and collecting slurry; and finally homogenizing to obtain the oat milk. According to the preparation method disclosed by the invention, the stability of the oat milk is improved by optimizing process conditions and enzymes used for enzymolysis in the preparation of the oat milk, the preparation of the functional oat milk is realized by further adding functional components under the condition that the stability of the oat milk is not influenced, and the prepared oat milk can realize various effects of reducing blood sugar, resisting fatigue and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a highly stable oat milk beverage and a preparation method thereof. Background Art

[0002] Oats (Avena sativa L.) have high nutritional value and contain a variety of nutrients such as protein, fat, phenolic compounds, minerals and β-glucan. As an agricultural product with great nutritional value, oats have been quickly accepted by consumers and have occupied a place in major consumer markets. With the increase in the variety of oat processed products, the development prospects of oat products are even broader. Oat production and processing in my country is still in its early stages, with a single product, and research on the stability and nutritional properties of oat milk products is relatively weak.

[0003] Oat milk is a plant-based milk beverage made from oats. It is a popular alternative dairy product, especially suitable for vegetarians, lactose-intolerant patients and people who are allergic to dairy products. The long history of oat processing has had a wide-ranging impact on people's eating habits and nutritional intake. At present, the enzymatic hydrolysis of oat milk mostly adopts a single enzyme, a combination of several amylases, or the addition of additional stabilizers, which may cause problems such as reduced product stability, poor quality, and low consumer acceptance. Summary of the invention

[0004] In view of the deficiencies of the prior art, the present invention provides a highly stable oat milk beverage and a preparation method thereof. The present invention improves the stability of oat milk by optimizing the process conditions and enzymes used for enzymolysis in the preparation of oat milk, and further realizes the preparation of functional oat milk by adding functional components without affecting the stability of oat milk. The prepared oat milk can achieve multiple effects such as lowering blood sugar and anti-fatigue.

[0005] The technical solution of the present invention is as follows:

[0006] The first aspect of the present invention protects a method for preparing a highly stable oat milk beverage, the preparation method comprising the following steps:

[0007] S1: Wash and dry oats to obtain dry oats, add water to grind the oats, and cook the oats to obtain gelatinized liquid.

[0008] S2: adding α-amylase, debranching enzyme, saccharifying enzyme and neutral protease to the gelatinized liquid, stirring, enzymolysis to obtain enzymolysis liquid, inactivating the enzyme, sieving and collecting the slurry.

[0009] S3: Homogenize to obtain oat milk.

[0010] Preferably, the step S3 specifically includes the following steps:

[0011] S3: adding rapeseed oil, calcium carbonate, sodium erythrosenate to the slurry collected in step S2 and homogenizing, and / or adding disodium pyrroloquinoline quinone and sugarcane polyphenols and homogenizing to obtain an oat milk beverage.

[0012] Preferably, in step S1, the drying temperature is 140-180°C and the drying time is 10-30 minutes.

[0013] Preferably, the refining is performed by grinding to obtain a slurry, and the grinding is preferably a high-pressure jet mill.

[0014] Preferably, the pressure of the high-pressure jet mill is 100-120 MPa.

[0015] Preferably, in step S1, during refining, the mass volume ratio of the dry oats to the water is 1:8-11 g / mL.

[0016] Preferably, in step S1, the slurry is cooked to gelatinization by boiling for 20-30 minutes.

[0017] Preferably, in step S2, the added amount of the α-amylase is 0.4-1.2% of the mass of dry oats, the added amount of the debranching enzyme is 0.15-0.25% of the mass of dry oats, the added amount of the saccharifying enzyme is 0.1-0.3% of the mass of dry oats, and the added amount of the neutral protease is 0.001-0.01% of the mass of dry oats.

[0018] Preferably, in step S2, the debranching enzyme comprises at least one of pullulanase and isoamylase.

[0019] Preferably, the mass ratio of pullulanase to isoamylase is 0-2:2-0.

[0020] More preferably, the mass ratio of pullulanase to isoamylase is 1-2:2-1.

[0021] Preferably, the enzymatic hydrolysis temperature is 60-65°C and the time is 40-65 min.

[0022] Preferably, the enzyme inactivation temperature is 90-95°C and the time is 10-30 min.

[0023] Preferably, the amount of rapeseed oil added is 2% of the mass of dry oats, the amount of sodium erythrosenate added is 0.2-0.4% of the mass of dry oats, and the amount of calcium carbonate added is 0.1-0.3% of the mass of dry oats; the amount of pyrroloquinoline quinone disodium salt added is 0.05-0.1% of the mass of dry oats, and the amount of sugarcane polyphenols added is 1-5% of the mass of dry oats; the homogenization pressure is 40-50MPa.

[0024] The second aspect of the present invention protects a highly stable oat milk beverage prepared by the preparation method described in the first aspect, wherein the stability coefficient of the oat milk is 52.87%-87.83%.

[0025] The beneficial technical effects of the present invention are:

[0026] The present invention improves the shortcomings of poor taste and instability of oat milk by optimizing the process conditions and enzymes used for enzymolysis in the preparation of oat milk, without adding additional stabilizers and thickeners, using multiple enzymes for enzymolysis, making full use of the preparation technology of compound enzyme enzymolysis, liquefying and saccharifying oat milk, and improving the processing quality and taste and flavor of oat milk. Amylase and debranching enzyme are used for composite modification, and the two types of enzymes act synergistically during enzymolysis, improving the stability of the liquid and maintaining the balance of the system.

[0027] The high-pressure jet mill is further introduced. It can effectively destroy tissue fibers, create micropores inside the particles, reduce the particle size, and increase the hydration capacity of the particles. This treatment method can effectively improve the stability of oat milk.

[0028] In addition, by adding sodium erythrosenate and calcium carbonate to supplement the human body's trace elements, and adding disodium pyrroloquinoline quinone can resist fatigue, help cells produce energy, and improve the body's immune function. Sugarcane polyphenols have high antioxidant and anti-inflammatory effects, which can lower blood sugar, improve liver function, prevent cardiovascular diseases and many other functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a process flow chart of the present invention.

[0030] Figure 2 The invention discloses the influence of the oat milk beverage prepared by the invention on human blood sugar. DETAILED DESCRIPTION

[0031] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0032] The first aspect of the present invention protects a method for preparing a highly stable oat milk beverage, the preparation method comprising the following steps:

[0033] S1: Wash and dry oats to obtain dry oats, add water to grind the oats, and cook the oats to obtain gelatinized liquid.

[0034] S2: adding α-amylase, debranching enzyme, saccharifying enzyme and neutral protease to the gelatinized liquid, stirring, enzymolysis to obtain enzymolysis liquid, inactivating the enzyme, sieving and collecting the slurry.

[0035] S3: Homogenize to obtain oat milk.

[0036] In some implementations, step S3 specifically includes the following steps:

[0037] S3: adding rapeseed oil, calcium carbonate, sodium erythrosenate to the slurry collected in step S2 and homogenizing, and / or adding disodium pyrroloquinoline quinone and sugarcane polyphenols and homogenizing to obtain an oat milk beverage.

[0038] It can be understood that the present invention improves the shortcomings of poor taste and instability of oat milk by optimizing the process conditions and enzymes used for enzymatic hydrolysis in the preparation of oat milk, without adding additional stabilizers and thickeners, using multiple enzymes for enzymatic hydrolysis, making full use of the composite enzyme enzymatic hydrolysis preparation technology, liquefying and saccharifying oat milk, and improving the processing quality and taste and flavor of oat milk. Amylase and debranching enzyme are used for composite modification, and the two types of enzymes act synergistically during enzymatic hydrolysis, improving the stability of the liquid and maintaining the balance of the system.

[0039] In some embodiments, in step S1, the drying temperature is 140-180°C and the drying time is 10-30 min. The drying temperature includes but is not limited to 140°C, 150°C, 160°C, 170°C, 180°C. The drying time includes but is not limited to 10 min, 14 min, 18 min, 20 min, 22 min, 24 min, 26 min, 28 min, 30 min.

[0040] In some embodiments, the refining is performed by grinding to obtain a slurry.

[0041] In some embodiments, the grinding includes at least one of a fully automatic vacuum grain grinder and a high-pressure jet mill. The grinding is preferably a high-pressure jet mill. It is understood that the high-pressure jet mill uses a gas jet to generate high-speed impact to grind the material. It can crush, emulsify and homogenize the sample, thereby achieving the effect of ultra-fine processing. At the same time, the high-pressure jet mill can effectively destroy tissue fibers, generate micropores inside the particles, reduce the particle size, increase the hydration capacity of the particles, and thus improve stability.

[0042] In some embodiments, the pressure of the high-pressure jet mill is 100-120 MPa.

[0043] In some embodiments, during refining, the mass volume ratio of the dry oats to the water is g / mL 1:8-11, including but not limited to 1:8, 1:9, 1:10, 1:11.

[0044] In some embodiments, the cooking gelatinization is cooking until boiling and lasting for 20-30 min, including but not limited to 20 min, 24 min, 28 min, 30 min.

[0045] In some embodiments, the amount of the α-amylase added in step S1 is 0.4-1.2% of the mass of the dry oats, the amount of the debranching enzyme added is 0.15-0.25% of the mass of the dry oats, the amount of the saccharifying enzyme added is 0.1-0.3% of the mass of the dry oats, and the amount of the neutral protease added is 0.001-0.01% of the mass of the dry oats.

[0046] In some embodiments, in the gelatinized liquid, the added amount of the α-amylase includes but is not limited to 0.4%, 0.8%, 1.0% or 1.2%; the added amount of the debranching enzyme includes but is not limited to 0.15%, 0.2%, 0.22%, 0.24%, 0.25%; the added amount of the saccharifying enzyme includes but is not limited to 0.1%, 0.2%, 0.3%; the added amount of the neutral protease includes but is not limited to 0.001%, 0.005%, 0.008 or 0.01%.

[0047] In some embodiments, the debranching enzyme comprises at least one of pullulanase and isoamylase.

[0048] It is understandable that pullulanase and isoamylase are widely distributed and closely related to the hydrolysis of starch. They are both debranching enzymes, but their substrate specificity varies greatly. Pullulanase is suitable for small-branched substrates, plays an important role in the enzymatic hydrolysis process, and has been studied the most; isoamylase has high hydrolysis activity for large-branched substrates, but has been studied less. The synergy of the two can greatly improve the hydrolysis efficiency.

[0049] In some embodiments, the mass ratio of pullulanase to isoamylase is 0-2:2-0.

[0050] In some embodiments, the mass ratio of the pullulanase to the isoamylase is 1-2:2-1, including but not limited to 1:2, 1:1, 1:1.5, 2:1, and 1.5:1.

[0051] In some embodiments, the enzymatic hydrolysis temperature is 60-65°C, including but not limited to 60°C, 61°C, 62°C, 63°C, 64°C, 65°C; the time is 40-65min, including but not limited to 40min, 45min, 50min, 55min, 60min, 65min.

[0052] In some embodiments, the enzyme inactivation temperature is 90-95°C, including but not limited to 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, and the time is 10-30min, including but not limited to 10min, 15min, 20min, 25min, 30min.

[0053] In some embodiments, based on the mass of dry oats in step S1, the amount of rapeseed oil added is 2% of the dry oats, the amount of sodium erythrosenate added is 0.2-0.4% of the dry oats, and the amount of calcium carbonate added is 0.1-0.3% of the dry oats; the amount of pyrroloquinoline quinone disodium salt added is 0.05-0.1% of the dry oats, and the amount of sugarcane polyphenols added is 1-5% of the dry oats; the homogenization pressure is 40-50MPa.

[0054] In some embodiments, the amount of rapeseed oil added is 2% of dry oats, the amount of sodium erythrosenate added includes but is not limited to 0.2%, 0.3%, and 0.4%; the amount of calcium carbonate added includes but is not limited to 0.1%, 0.2%, and 0.3%; the amount of pyrroloquinoline quinone disodium salt added includes but is not limited to 0.05%, 0.08%, and 0.1%, and the amount of sugarcane polyphenols added includes but is not limited to 1%, 2%, 3%, 4%, and 5%; the homogenization pressure is 40-50MPa, including but not limited to 40MPa, 42MPa, 44MPa, 46MPa, 48MPa, and 50MPa.

[0055] It is understandable that the present invention adds sodium erythrosinate and calcium carbonate to oat milk, which can improve the nutritional value of oat beverages, add important trace elements needed by the human body, and improve the health function of oat milk beverages. Pyrroloquinoline quinone disodium salt is a compound naturally present in food, such as milk and fermented foods. It is a powerful antioxidant, anti-fatigue, can help cells produce energy, and improve the body's immune function. Sugarcane polyphenols can be used as a natural food additive and are widely used in various beverages, juices, cakes and other foods. It has high antioxidant and anti-inflammatory effects, and can reduce blood sugar, improve liver function, prevent cardiovascular diseases and other functions.

[0056] The second aspect of the present invention protects a highly stable oat milk beverage prepared by the preparation method described in the first aspect.

[0057] The α-amylase used in the present invention was purchased from Henan Wanbang Chemical Technology Co., Ltd. with an enzyme activity of 2000 U / g; the saccharifying enzyme was purchased from Henan Wanbang Chemical Technology Co., Ltd. with an enzyme activity of 50000 U / g; the neutral protease was purchased from Henan Wanbang Chemical Technology Co., Ltd. with an enzyme activity of 50000 U / g. Pullulanase was purchased from Zhejiang Tianhe Food Biological Co., Ltd. with an enzyme activity of 100000 U / g; and the isoamylase was purchased from Shanghai Xingye Biotechnology Co., Ltd. with an enzyme activity of 100000 U / g.

[0058] It is understandable that, unless otherwise specified, in the embodiments of the present invention, the added amount or addition amount of enzyme, rapeseed oil, sodium erythrosenate, calcium carbonate, pyrroloquinoline quinone disodium salt, sugarcane polyphenols, and calcium carbonate are all calculated based on the mass fraction of dry oats. For example, if the mass of dry oats is 100g, 0.2% of saccharifying enzyme means adding 0.2g of saccharifying enzyme.

[0059] The present invention will be further described below by way of examples and the like.

[0060] First, the effect of α-amylase concentration was investigated

[0061] Examples 1-4 respectively measured the effects of adding 0.6%, 0.8%, 1% and 1.2% α-amylase on the stability of the prepared oat milk.

[0062] Example 1

[0063] A kind of oat milk, its preparation method is as follows:

[0064] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0065] (2) Add appropriate amount of water to the selected oats and wash them.

[0066] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0067] (4) Put the dried oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:8.

[0068] (5) Heat and boil the obtained slurry for 25 minutes.

[0069] (6) 0.6% α-amylase, 0.125% pullulanase, 0.125% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease were added to the slurry cooled to 62° C., stirred to fully blend, and enzymolyzed at 60° C. for 1 h.

[0070] (7) The enzymatic hydrolysis slurry was placed in a 95° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0071] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0072] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0073] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0074] Example 2

[0075] An oat milk, the preparation method of which is basically the same as that of Example 1, except that the amount of α-amylase added is 0.8%.

[0076] Example 3

[0077] An oat milk, the preparation method of which is basically the same as that of Example 1, except that the amount of α-amylase added is 1%.

[0078] Example 4

[0079] An oat milk, the preparation method of which is basically the same as that of Example 1, except that the amount of α-amylase added is 1.2%.

[0080] The stability coefficient and centrifugal sedimentation rate of the oat milk prepared in Examples 1-4 were measured, and the results are shown in Table 1.

[0081] Among them, the testing method of the stability coefficient is: take 50mL of the once homogenized oat milk (obtained in step 9) in a graduated centrifuge tube, then centrifuge at 2000r / min for 5min, pour out the supernatant, vortex for 5s, aspirate the supernatant and dilute it 100 times, and then use a spectrophotometer to measure its absorbance A2. The ratio of the absorbance A1 of the beverage diluted 100 times before centrifugation is the stability coefficient (%) = A2 / A1*100%.

[0082] The test method of the centrifugal sedimentation rate is as follows: take an empty centrifuge tube m0, weigh 50 mL of the once homogenized oat milk sample (obtained in step 9) and place it in a centrifuge tube, weigh it as m1, centrifuge it at 2000 r / min for 5 minutes, pour out the supernatant, accurately weigh the total mass after drying m2, and calculate the centrifugal sedimentation rate. Each sample is measured three times in parallel, and the average value is taken.

[0083] Centrifugal sedimentation rate (%) = (m2-m0) / m1*100%

[0084] Table 1: Oat milk stability test table of Examples 1-4

[0085]

[0086] As shown in Table 1, as the amount of α-amylase added increases from 0.6% to 1.0%, the stability of oat milk increases from 63.07% to 78.61%. When the amount of α-amylase added is 1.0%, the stability coefficient reaches its peak. As α-amylase is added to the oat milk, the stability coefficient shows a downward trend. Therefore, the amount of α-amylase added in the subsequent embodiments of the present invention is 1.0%.

[0087] Examples 3 and 5-8 investigated the addition amount of saccharifying enzyme

[0088] In Example 3, the amount of saccharifying enzyme added was 0.2%. In Examples 5-8, the amounts of saccharifying enzyme added were 0.1%, 0.15%, 0.25%, and 0.3%, respectively.

[0089] Example 5

[0090] An oat milk, the preparation method of which is basically the same as that of Example 3, except that the amount of saccharifying enzyme added is changed to 0.1%.

[0091] Example 6

[0092] An oat milk, the preparation method of which is basically the same as that of Example 3, except that the amount of saccharifying enzyme added is changed to 0.15%.

[0093] Example 7

[0094] An oat milk, the preparation method of which is basically the same as that of Example 3, except that the amount of saccharifying enzyme added is changed to 0.25%.

[0095] Example 8

[0096] An oat milk, the preparation method of which is basically the same as that of Example 3, except that the amount of saccharifying enzyme added is changed to 0.3%.

[0097] The stability coefficient and centrifugal sedimentation rate of the oat milk prepared in Example 3 and Examples 5-8 were measured, and the results are shown in Table 2.

[0098] Table 2: Oat milk stability test table of Examples 3, 5-8

[0099]

[0100] As shown in Table 2, with the increase of the amount of saccharifying enzyme added, the stability gradually increases. When the amount added is 0.2%, the stability coefficient is 78.61%. Then, as the amount of enzyme added continues to increase, the stability decreases. Therefore, the addition amount of saccharifying enzyme is preferably 0.2%.

[0101] Debranching enzyme is another important factor affecting enzymatic hydrolysis and the performance of oat milk. Examples 9-13 investigated the effects of different addition amounts of debranching enzyme.

[0102] Example 9

[0103] A kind of oat milk, its preparation method is as follows:

[0104] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0105] (2) Add appropriate amount of water to the selected oats and wash them.

[0106] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0107] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:8.

[0108] (5) Heat and boil the obtained slurry for 25 minutes.

[0109] (6) To the slurry cooled to 62° C., 1.0% α-amylase, 0.075% pullulanase, 0.075% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease were added, stirred to fully blend, and enzymolysis was carried out at 60° C. for 1 h.

[0110] (7) The enzymatic hydrolysis slurry was placed in a 95° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0111] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0112] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0113] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0114] Example 10

[0115] An oat milk, the preparation method of which is basically the same as that of Example 9, except that: 0.1% pullulanase and 0.1% isoamylase.

[0116] Embodiment 11

[0117] An oat milk, the preparation method of which is basically the same as that of Example 9, except that: 0.125% pullulanase and 0.125% isoamylase.

[0118] Example 12

[0119] An oat milk, the preparation method of which is basically the same as that of Example 9, except that: 0.15% pullulanase and 0.15% isoamylase.

[0120] Embodiment 13

[0121] An oat milk, the preparation method of which is basically the same as that of Example 9, except that: 0.175% pullulanase and 0.175% isoamylase.

[0122] The stability coefficient and centrifugal sedimentation rate of the oat milk prepared in Examples 9-13 were measured, and the results are shown in Table 3.

[0123] Table 3: Oat milk stability test table of Examples 9-13

[0124]

[0125]

[0126] As can be seen from the above table, when the total amount of debranching enzyme added is less than 0.25%, the stability coefficient of oat milk increases significantly with the increase in the amount of addition. When the amount of debranching enzyme added reaches 0.25%, the stability coefficient reaches a maximum value of 78.87%. Therefore, the optimal amount of debranching enzyme added is 0.25%.

[0127] At the same time, Examples 11, 14-17 of the present invention also investigated the effects of different ratios of debranching enzymes on the preparation of oat milk.

[0128] Embodiment 14

[0129] A kind of oat milk, its preparation method is as follows:

[0130] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0131] (2) Add appropriate amount of water to the selected oats and wash them.

[0132] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0133] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:8.

[0134] (5) Heat and boil the obtained slurry for 25 minutes.

[0135] (6) Add 1.0% α-amylase, 0.25% pullulanase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62°C, stir to fully blend, and perform enzymolysis at 60°C for 1 h.

[0136] (7) The enzymatic hydrolysis slurry was placed in a 95° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0137] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0138] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0139] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0140] Embodiment 15

[0141] An oat milk, the preparation method of which is basically the same as that of Example 14, except that: in this example, the pullulanase is 0.167% and the isoamylase is 0.083%.

[0142] Example 16

[0143] An oat milk, the preparation method of which is basically the same as that of Example 14, except that: in this embodiment, pullulanase is 0.083%, isoamylase is 0.167%

[0144] Embodiment 17

[0145] An oat milk, the preparation method of which is basically the same as that of Example 14, except that: in this example, the isoamylase is 0.25% and pullulanase is not contained.

[0146] The stability coefficient and centrifugal sedimentation rate of the oat milk prepared in Examples 11 and 14-17 were measured. The results are shown in Table 4.

[0147] Table 4: Stability test table of oat milk prepared in Examples 11, 14-17

[0148]

[0149] As can be seen from the table above, when the ratio of debranching enzyme is 1:0, the stability coefficient of oat milk is the lowest, and the stability coefficient increases significantly with the increase of the ratio of isoamylase. When the ratio of debranching enzyme is 1:2, the stability coefficient reaches the maximum value of 79.82%. Therefore, the optimal ratio of debranching enzyme is 1:2.

[0150] The optimal addition amount of the four enzymes can be obtained from four groups of single factor experiments, namely 1% α-amylase, 0.2% saccharifying enzyme, 0.25% debranching enzyme, and the debranching enzyme ratio is 1: 2. Under this enzyme ratio, the stability of the oat milk beverage is the best.

[0151] At the same time, the present invention also investigates oat milk prepared under different grinding conditions. Examples 18-20 use a high-pressure jet mill for grinding.

[0152] Embodiment 18

[0153] A kind of oat milk, the operation steps of its preparation method are as follows:

[0154] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0155] (2) Add appropriate amount of water to the selected oats and wash them.

[0156] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0157] (4) Mix the oatmeal powder with water and grind it in a high-pressure jet mill. The pressure of the high-pressure jet mill is set to 120 MPa, and the material-liquid ratio is 1:8.

[0158] (5) Heat and boil the obtained slurry for 25 minutes.

[0159] (6) Add 1% α-amylase, 0.084% pullulanase, 0.166% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0160] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0161] (8) The enzyme-inactivated oat slurry is filtered through a 150-mesh sieve to separate the slurry residue and filter out the bran residue.

[0162] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0163] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0164] Embodiment 19

[0165] A kind of oat milk, the specific operation steps of the preparation method are as follows:

[0166] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0167] (2) Add appropriate amount of water to the selected oats and wash them.

[0168] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0169] (4) Mix the oatmeal powder with water and grind it in a high-pressure jet mill. The pressure of the high-pressure jet mill is set to 100 MPa, and the material-liquid ratio is 1:8.

[0170] (5) Heat and boil the obtained slurry for 25 minutes.

[0171] (6) Add 1% α-amylase, 0.125% pullulanase, 0.125% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0172] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0173] (8) The enzyme-inactivated oat slurry is filtered through a 150-mesh sieve to separate the slurry residue and filter out the bran residue.

[0174] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0175] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0176] Embodiment 20

[0177] An oat milk, the preparation method of which is basically the same as that of Example 16, except that the grinding in step (4) is changed to high-pressure jet mill refining, and the pressure of the high-pressure jet mill is set to 120 MPa.

[0178] Embodiment 21

[0179] An oat milk, the preparation method of which is basically the same as that of Example 16, except that the grinding in step (4) is changed to high-pressure jet mill refining, and the pressure of the high-pressure jet mill is set to 100 MPa.

[0180] At the same time, oat milk prepared under other different combination conditions was also investigated. Examples 22-24 are preparations of oat milk under a composite process.

[0181] Embodiment 22

[0182] A kind of oat milk, the specific operation steps of its preparation are as follows:

[0183] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0184] (2) Add appropriate amount of water to the selected oats and wash them.

[0185] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0186] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:8.

[0187] (5) Heat and boil the obtained slurry for 25 minutes.

[0188] (6) Add 1% α-amylase, 0.125% pullulanase, 0.125% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0189] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0190] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0191] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0192] (10) 0.1% of pyrroloquinoline quinone disodium salt and 5% of sugarcane polyphenols were added to the slurry, and homogenized under 40 MPa to obtain finished oat milk.

[0193] Embodiment 23

[0194] A kind of oat milk, the specific operation steps of its preparation are as follows.

[0195] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0196] (2) Add appropriate amount of water to the selected oats and wash them.

[0197] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0198] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:9.

[0199] (5) Heat and boil the obtained slurry for 30 min.

[0200] (6) Add 0.8% α-amylase, 0.15% pullulanase, 0.15% isoamylase, 0.25% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0201] (7) The enzymatic hydrolysis slurry is placed in a 93°C water bath for 30 minutes to inactivate the enzyme, thereby obtaining an enzyme-inactivated oat slurry. (8) The enzyme-inactivated oat slurry is filtered using a 100-mesh sieve to separate the slurry residue and filter out the bran residue. (9) 2% rapeseed oil, 0.4% sodium erythrosenate, and 0.3% calcium carbonate are added to the filtered slurry, and homogenized at 45 MPa;

[0202] (10) Add 0.08% of pyrroloquinoline quinone disodium salt and 1% of sugarcane polyphenols to the slurry, homogenize at 40 MPa, and finally obtain finished oat milk.

[0203] Embodiment 24

[0204] A kind of oat milk, the specific operation steps of its preparation are as follows:

[0205] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0206] (2) Add appropriate amount of water to the selected oats and wash them.

[0207] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 20 minutes and the baking temperature is 150° C.

[0208] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:8.

[0209] (5) Heat and boil the obtained slurry for 25 minutes.

[0210] (6) Add 1% α-amylase, 0.1% pullulanase, 0.1% isoamylase, 0.3% saccharifying enzyme and 0.001% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0211] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0212] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0213] (9) adding 2% rapeseed oil, 0.3% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenizing at 47 MPa;

[0214] (10) Add 0.05% of pyrroloquinoline quinone disodium salt and 1% of sugarcane polyphenols to the slurry, homogenize at 40 MPa, and finally obtain finished oat milk.

[0215] Comparative Example 1

[0216] A kind of oat milk, its preparation method is as follows:

[0217] (1) Select complete and full naked oat grains for processing, remove other impurities and weigh them;

[0218] (2) Add appropriate amount of water to the selected oats and wash them.

[0219] (3) Spread the cleaned naked oat granules as flat as possible in a container and bake them in an oven; the baking time is 15 minutes and the baking temperature is 160° C.

[0220] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:12.

[0221] (5) Heat and boil the obtained slurry for 30 min.

[0222] (6) 1.2% α-amylase, 0.1% pullulanase, 0.1% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease were added to the slurry cooled to 62° C., stirred to fully blend, and enzymolyzed at 62° C. for 1 h.

[0223] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0224] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0225] (9) Add 2% rapeseed oil, 0.3% sodium erythrosenate, and 0.1% calcium carbonate to the filtered slurry and homogenize at 50 MPa.

[0226] (10) Add 0.1% of pyrroloquinoline quinone disodium salt and 1% of sugarcane polyphenols to the slurry, homogenize at 40 MPa, and finally obtain finished oat milk.

[0227] Comparative Example 2

[0228] A kind of oat milk, its preparation method is as follows:

[0229] (1) Select complete and full naked oatmeal grains for processing, remove other impurities and weigh them.

[0230] (2) Add appropriate amount of water to the selected oats and wash them.

[0231] (3) Spread the cleaned naked oat granules as flatly as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 180° C.

[0232] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:9.

[0233] (5) Heat and boil the obtained slurry for 30 min.

[0234] (6) Add 1% α-amylase, 0.25% pullulanase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stir to fully blend, and perform enzymolysis at 62° C. for 1 h.

[0235] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0236] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0237] (9) Add 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenize at 45 MPa.

[0238] (10) 0.08% of pyrroloquinoline quinone disodium salt and 3% of sugarcane polyphenols were added to the slurry, and homogenized at 40 MPa to obtain finished oat milk.

[0239] Comparative Example 3

[0240] A kind of oat milk, its preparation method is as follows:

[0241] (1) Select complete and full naked oat grains for processing, remove other impurities and weigh them;

[0242] (2) Add appropriate amount of water to the selected oats and wash them;

[0243] (3) Spread the cleaned naked oat granules as flat as possible in a container and bake them in an oven; the baking time is 10 minutes and the baking temperature is 170° C.

[0244] (4) Put the roasted oats and water into a fully automatic vacuum grain grinder and grind them into slurry, with the material-liquid ratio being 1:9.

[0245] (5) heating and boiling the obtained slurry for 25 minutes;

[0246] (6) adding 1% α-amylase, 0.25% isoamylase, 0.2% saccharifying enzyme and 0.01% neutral protease to the slurry cooled to 62° C., stirring to fully blend, and performing enzymolysis at 62° C. for 1 h;

[0247] (7) The enzymatic hydrolysis slurry was placed in a 93° C. water bath for 30 min to inactivate the enzyme, thereby obtaining an enzyme-inactivated oatmeal slurry.

[0248] (8) The enzyme-inactivated oat slurry is filtered through a 100-mesh sieve to separate the slurry residue and filter out the bran residue.

[0249] (9) adding 2% rapeseed oil, 0.2% sodium erythrosenate, and 0.3% calcium carbonate to the filtered slurry and homogenizing at 42 MPa;

[0250] (10) Add 0.05% of pyrroloquinoline quinone disodium salt and 3% of sugarcane polyphenols to the slurry, homogenize at 40 MPa, and finally obtain finished oat milk.

[0251] Test example:

[0252] Oat milk performance test:

[0253] The stability coefficient, centrifugal sedimentation rate, and soluble solid content of the oat milk of Examples 18-19, Examples 22-24, and Comparative Examples 1-3, which were homogenized once (obtained in step 9), were measured, and the finished products were subjected to sensory evaluation. The results are shown in Table 5. The methods for stability coefficient, centrifugal sedimentation rate, soluble solid content, and sensory evaluation are as follows:

[0254] Stability coefficient: Accurately add 50 mL of beverage into a graduated centrifuge tube, then centrifuge at 2000 r / min for 5 min, pour out the supernatant, vortex for 5 s, aspirate the supernatant and dilute it 100 times, and then measure its absorbance A2 with a spectrophotometer. The ratio of this to the absorbance A1 of the beverage diluted 100 times before centrifugation is the stability coefficient (%) = A2 / A1*100%.

[0255] Product stability and sensory evaluation research:

[0256] Centrifugal sedimentation rate: Take an empty centrifuge tube m0, weigh 50mL of oat milk sample and place it in the centrifuge tube, weigh it as m1, centrifuge at 2000r / min for 5min, pour off the supernatant, accurately weigh the total mass after drying m2, and calculate the centrifugal sedimentation rate. Each sample is measured three times in parallel and the average value is taken.

[0257] Centrifugal sedimentation rate (%) = (m2-m0) / m1*100%

[0258] Soluble solid content: The content was determined by using a digital Abbe refractometer. To reduce the experimental error, three parallel measurements were performed to obtain the average value.

[0259] Sensory evaluation: A sensory evaluation panel of 50 people was selected to evaluate the product in terms of flavor and taste, smell, texture, color, etc. The total score is 100 points. The specific scoring criteria are shown in Table 6, and the scoring results are shown in Table 5.

[0260] Table 5: Beverage stability and sensory evaluation

[0261]

[0262] It can be seen from Table 5 that the multi-enzyme hydrolysis method of the present invention can improve the stability of oat milk. By comparing the effect data of Example 22 with those of Comparative Examples 2 and 3, it can be seen that in the scheme of the present invention, isoamylase and pullulanase are indispensable and must work synergistically to achieve the above-mentioned effect.

[0263] By comparing Example 16, Example 20, and Example 21, it can be seen that the high-pressure jet mill can improve the stability of the oat milk beverage. It can be seen that as the pressure of the high-pressure jet mill increases, the amount of starch dissolved in the oat slurry increases, the particle size decreases, and the damage becomes more serious, resulting in enhanced water absorption and enhanced sensitivity of the sample to enzymes.

[0264] It can be seen from the measurement results of the embodiments and comparative examples that the greater the centrifugal sedimentation rate, the worse the stability; the soluble solid content has no obvious effect on the stability of oat milk. It can be seen from comparative example 1 that the smaller the material-liquid ratio, the lower the soluble solid content.

[0265] Table 6: Sensory evaluation criteria

[0266]

[0267] Stability test of functional oat milk:

[0268] The stability of Example 20 and the commercially available product OATLY was measured, and the results are shown in Table 7. As can be seen from Table 7, the stability of the best combination of the present invention is higher than that of the commercially available product.

[0269] Table 7: Best combination and commercially available products

[0270]

[0271] Functional oat milk's anti-fatigue and blood sugar lowering properties test:

[0272] The anti-fatigue study and the effect on human blood sugar of Example 20, Example 21, Example 22, Example 23 and Comparative Example 3 of the secondary homogenization were studied as follows:

[0273] Product anti-fatigue research: 50 people were randomly selected as testers (randomly numbered 1-50, 1-10 people took it for 20 days, 11-20 people took it for 21 days, 21-30 people took it for 22 days, 31-40 people took it for 23 days, 41-50 people took it for comparison 3 days. During the test week, they ran 6 kilometers at a speed of about 6 kilometers per hour every day, and used the test food for one week continuously, and then asked them to score and evaluate the recovery from sports fatigue. The total score was 100 points. The higher the score, the better the effect and the higher the evaluation; the lower the score, the poorer the effect and the lower the evaluation. At the same time, the taste and overall evaluation of the products they took were divided into excellent, medium and general. The results are shown in Table 8.

[0274] Table 8: Recovery from exercise fatigue

[0275]

[0276] It can be seen from the above table that the present invention has an obvious effect in improving recovery from sports fatigue and has an anti-fatigue health care function.

[0277] The above 50 people were also subjected to a study on the effects of blood sugar on the human body: a blood sugar test was conducted. Blood sugar was measured using blood sugar test strips, and the fasting blood sugar and blood sugar changes within 2 hours after a meal were measured. The results are shown in Figure 2 . Among them, Group 1 represents Example 20, Group 2 represents Example 21, Group 3 represents Example 22, Group 4 represents Example 23, and Group 5 represents Comparative Example 3.

[0278] according to Figure 2 It can be seen that after consuming the corresponding samples, the blood sugar levels of Example 20, Example 21, Example 22, Example 23 and Comparative Example 3 all rose to a peak value within the first 30 minutes, and the blood sugar concentration continued to decline after the peak value. The peak values ​​of Example 20, 21, and 22, which were high in sugarcane polyphenols, were lower than those of the other two groups, and the downward trend was the fastest. Therefore, sugarcane polyphenols have an effect on human blood sugar, making blood sugar increase more slowly, which is conducive to stabilizing blood sugar.

[0279] The present invention utilizes α-amylase to cut starch long chains internally, saccharifying enzyme to cut starch long chains externally, and debranching enzyme to efficiently hydrolyze α-1,6 glycosidic bonds at branching points in starch molecules, cuts off starch branches to generate straight-chain starch characteristics, and continuously processes starch. At the same time, through the selection and control of reaction conditions, not only the yield of resistant starch is improved, but also the prepared product exhibits good processing characteristics and functional characteristics. After enzymatic hydrolysis of oats, not only the taste of the product can be enriched, but also the viscosity of the emulsion can be reduced, and the oat milk after enzymatic hydrolysis is more conducive to the digestion and absorption of its nutritional value by the human body.

[0280] The above is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiments. It is understood that other improvements and changes directly derived or associated by those skilled in the art without departing from the spirit and concept of the present invention should be considered to be included in the protection scope of the present invention.

Claims

1. A method for preparing a highly stable oat milk beverage, characterized in that: The preparation method comprises the following steps: S1: washing and drying oats to obtain dry oats, grinding with water, and boiling the oats to obtain gelatinized liquid; S2: adding α-amylase, debranching enzyme, saccharifying enzyme and neutral protease to the gelatinized liquid, stirring, enzymolysis to obtain enzymolysis liquid, inactivating the enzyme, sieving and collecting the slurry; S3: Homogenize to obtain oat milk.

2. The preparation method according to claim 1, characterized in that: The step S3 specifically includes the following steps: S3: Add rapeseed oil, calcium carbonate and sodium erythrosinate to the slurry collected in step S2 and homogenize. And / or, adding pyrroloquinoline quinone disodium salt and sugarcane polyphenols for homogenization to obtain an oat milk beverage.

3. The preparation method according to claim 1, characterized in that: In step S1, the drying temperature is 140-180°C and the drying time is 10-30 minutes.

4. The preparation method according to claim 1, characterized in that: In step S1, the refining is to obtain slurry by grinding. Preferably, the grinding is a high-pressure jet mill.

5. The preparation method according to claim 4, characterized in that: The pressure of the high-pressure jet mill is 100-120 MPa; during refining, the mass volume ratio of the dry oats to the water is 1:8-11 g / mL.

6. The preparation method according to claim 1, characterized in that: In step S1, the slurry is boiled to make gelatinization, and the boiling is continued for 20-30 minutes.

7. The preparation method according to claim 1, characterized in that: In step S2, the added amount of the α-amylase is 0.4-1.2% of the mass of the dry oats, the added amount of the debranching enzyme is 0.15-0.25% of the mass of the dry oats, the added amount of the saccharifying enzyme is 0.1-0.3% of the mass of the dry oats, and the added amount of the neutral protease is 0.001-0.01% of the mass of the dry oats.

8. The preparation method according to claim 1, characterized in that: In step S2, the debranching enzyme includes at least one of pullulanase and isoamylase; Preferably, the mass ratio of pullulanase to isoamylase is 0-2:2-0; More preferably, the mass ratio of pullulanase to isoamylase is 1-2:2-1; The enzymatic hydrolysis temperature is 60-65°C and the time is 40-65min; The temperature for inactivating the enzyme is 90-95° C. and the time is 10-30 min.

9. The preparation method according to claim 2, characterized in that: The amount of rapeseed oil added is 2% of the mass of dry oats, the amount of sodium erythrosenate added is 0.2-0.4% of the mass of dry oats, and the amount of calcium carbonate added is 0.1-0.3% of the mass of dry oats; the amount of pyrroloquinoline quinone disodium salt added is 0.05-0.1% of the mass of dry oats, and the amount of sugarcane polyphenol added is 1-5% of the mass of dry oats; The homogenization pressure is 40-50 MPa.

10. A highly stable oat milk beverage prepared by the preparation method according to any one of claims 1 to 9, characterized in that: The stability coefficient of the oat milk is 52.87%-87.83%.

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