Preparation method and application of fermentable enzymolysis oat flour
Through the method of enzymatic oat flour production, including removal of impurities, enzyme depletion treatment, pregelatinization, grinding, hydrolysis and complex enzyme modification, microwave drying, etc., the problems of insufficient glutenity and high cost in oat baking are solved, and the dough ductility and resilience of oat flour are improved, and the finished taste is close to that of wheat baked products.
Patent Information
- Application Number
- CN202411897539.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-05-09
AI Technical Summary
During the existing oat baking process, insufficient glutenness, poor dough ductility and resilience lead to non-expanding fermentation, high cost and far different taste from wheat baked products.
Through a fermentable enzymatic oat flour production method, including removal of impurities, enzyme decomposition, pregelatinization, grinding, hydrolysis and complex enzyme modification, microwave drying, etc., the oat flour is modified to solve the glutenity and taste problems.
There is no need to add extra exogenous protein, colloids and dietary fiber to improve the gluten level of oat flour, improve dough ductility and resilience, and the swelling is good during fermentation, cost savings, and the finished product tastes close to wheat baked products.
Smart Images
Figure CN119949469A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing fermentable enzymatic oatmeal powder and application thereof. Background Art
[0002] Oatmeal is a low-sugar, high-nutrition food rich in dietary fiber, minerals and multiple vitamins. It has multiple functions such as lowering cholesterol, regulating blood sugar, promoting intestinal health, enhancing physical strength and preventing cardiovascular diseases. It is an indispensable healthy ingredient in daily diet.
[0003] In the existing oatmeal baking process, most of them will imitate the wheat gluten protein structure by adding exogenous proteins (such as soy protein, wheat protein, pea protein, etc.), colloids (xanthan gum, carrageenan, etc.), dietary fibers (citrus fiber, wheat fiber, etc.) to make up for the problems of insufficient gluten of oatmeal flour, poor dough extensibility and resilience, and no expansion during fermentation. However, the existing solution is too expensive, with a price of about 5-8 times that of ordinary wheat flour, and the taste of the finished product is far different from that of traditional wheat baked products. Summary of the invention
[0004] The purpose of the present invention is to solve the deficiencies of the above-mentioned technology and provide a method for preparing fermentable enzymatic oatmeal powder and its application.
[0005] To this end, the present invention provides a method for preparing fermentable enzymatic oat flour, comprising the following steps:
[0006] S1. Remove impurities from oatmeal;
[0007] S2, performing enzyme inactivation treatment on oatmeal;
[0008] S3, pre-gelatinizing the oatmeal;
[0009] S4, grinding the gelatinized oatmeal into oatmeal powder;
[0010] S5, modifying oat flour by hydrolysis and complex enzymes;
[0011] S6. Drying the modified oat flour by microwave.
[0012] Preferably, the complex enzyme comprises transglutaminase and laccase, the amount of the transglutaminase is 60 U / g, and the amount of the laccase is 30 U / g.
[0013] Preferably, the hydrolysis is performed by adding the transglutaminase, the laccase, the oatmeal powder and distilled water in an equal amount to the oatmeal powder into a fermentation tank for mixed fermentation at a fermentation temperature of 35-45° C. and a fermentation time of 2-3 hours.
[0014] Preferably, the method of removing impurities from oatmeal comprises the following steps: drying, vibrating, removing stones, magnetic separation, brushing, air separation, grading and color sorting the oatmeal.
[0015] Preferably, the enzyme inactivation treatment is to sterilize the oatmeal rice in three stages of high temperature steam sterilization at 120°C, 150°C and 180°C for 3-5 minutes.
[0016] Preferably, the pre-gelatinization treatment is to pre-gelatinize 200 parts of oatmeal and 240 parts of steam in a cooking tower, and when the temperature of the cooking tower reaches 80° C. and the time reaches 20 minutes, the gelatinized oatmeal is taken out.
[0017] Preferably, in S4, the gelatinized oatmeal is ground into 30-60 mesh oatmeal powder through multiple grinding and multiple screening.
[0018] Preferably, the oatmeal is ground through four passes and screened through five passes, comprising the following steps: the oatmeal is ground through four passes in a grinder, the rotation speed of the grinder is 600-800 r / min, the oatmeal powder ground by each grinder is screened through a vibrating screen with a corresponding mesh number, the last vibrating screen is a detection screen, and the detection screen is used to detect the particle size of the oatmeal powder screened through the fourth pass.
[0019] Preferably, in S6, the microwave power is 600 W and the drying time is 2 minutes.
[0020] The present invention also provides application of the oat flour prepared according to the method in making pasta.
[0021] The beneficial effects of the present invention are as follows: the present invention provides a method for preparing fermentable enzymatic oatmeal powder and its application, which have the following beneficial effects.
[0022] ⑴ No need to add extra exogenous protein, colloid and dietary fiber. Only by changing the physical and chemical properties of oat flour itself, the problems of insufficient gluten of oat flour, poor dough extensibility and resilience, and no expansion during fermentation can be solved, which saves production costs, and the taste of the finished product is almost the same as that of wheat baking.
[0023] (2) The gelatinized oatmeal rice can be processed into oatmeal powder of different mesh sizes to suit different types of products. At the same time, the fifth test sieve can be used to further avoid the presence of large particles of impurities in the ground oatmeal powder, ensuring that the particle size of the oatmeal powder meets the product standards. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 This is a scanning electron microscope comparison of ungelatinized and gelatinized oatmeal in an embodiment of the present invention;
[0025] Figure 2This is a scanning electron microscope comparison of oatmeal powder with a light crushing of 30 mesh and a high crushing of 60 mesh in an embodiment of the present invention;
[0026] Figure 3 This is a scanning electron microscopic comparison of bread made from oat flour without complex enzyme treatment and bread made from oat flour treated with complex enzyme in the embodiment of the present invention;
[0027] Figure 4 This is a scanning electron microscope comparison of bread made from oat flour without microwave treatment and after microwave treatment in an embodiment of the present invention. DETAILED DESCRIPTION
[0028] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments to help understand the content of the present invention. The methods used in the present invention are all conventional methods unless otherwise specified; the raw materials and devices used are all conventional commercial products unless otherwise specified.
[0029] Example:
[0030] The present invention provides a method for preparing fermentable enzymatic oat flour, comprising the following steps:
[0031] S1. After the raw oats are brought back to the factory from the planting base, they are dried, vibrated, de-stoned, magnetically separated, brushed, air-selected, graded, and color-selected before being packaged into clean grains for storage. Only after all impurities and non-oat grains are removed can the next process be carried out.
[0032] The drying is carried out using a vertical wheat drying tower, in which the oats are placed at a temperature of 98° C. for 45 minutes until the moisture content is less than 14%.
[0033] The vibrating screen adopts a multi-layer round vibrating screen, and the oats are screened out through the small-diameter sieve holes of the vibrating screen, and non-wheat grain materials, such as weeds, large gravel, etc., are also screened out by vibration.
[0034] The stone removal is carried out by using a specific gravity stone removal machine, utilizing the difference in density and suspension speed between granular materials (oats, paddy, brown rice, rice, wheat, etc.) and minerals (mainly coarse stone, etc.), and using mechanical wind power and a screen surface that reciprocates along a certain trajectory to separate the minerals from the granular materials.
[0035] The magnetic separation is to use a dry magnetic separator to screen out magnetic metal substances.
[0036] The wheat brushing is to use a wheat brushing machine to brush off dirt on the surface of wheat grains and dust in the wheat furrow.
[0037] The wind selection is a method in which the wind separator uses a controllable airflow to select the selected materials according to density and particle size.
[0038] The grading and color sorting utilizes a color sorter to automatically sort out particles of different colors in the granular material based on differences in the optical properties of the materials using photoelectric detection technology.
[0039] S2. Adopt high-temperature multi-stage steam sterilization technology and use multi-stage enzyme sterilization superheated steam equipment to sterilize the oats in three high temperatures of 120℃, 150℃ and 180℃ for 3-5 minutes, thereby inactivating lipase, mold and other substances in a short time, stabilizing product quality and extending shelf life, while minimizing the impact on the physical and chemical properties of oats.
[0040] S3. Pre-gelatinization of oatmeal is performed using a cooking tower. 200 parts of oatmeal and 240 parts of steam are pre-gelatinized in the cooking tower. When the temperature reaches 80° C. and the time reaches 20 min, the gelatinized oatmeal is taken out, dried and set aside for later use. The pre-gelatinization treatment can increase the viscosity of oatmeal starch, which is beneficial for the oatmeal dough to form a denser surface structure and prevent the gas generated during the fermentation process from escaping easily.
[0041] like Figure 1 As shown in the figure, A represents ungelatinized oat rice, and F represents gelatinized oat rice. As can be seen from the figure, the internal structure of the gelatinized oat rice changes, and some uniformly sized air chambers appear inside. After the oat rice is pre-gelatinized, the viscosity of the starch increases, and compared with ungelatinized oat rice, it can retain more fermentation gas. Therefore, more air chambers can be observed in the internal structure, and the texture is better when making bread.
[0042] S4, through 10-12 meters long pipeline grinding, long pipeline grinding can gradually grind oatmeal powder from 30 mesh to about 60 mesh, oat starch particles are gradually broken, and oat protein is gradually exposed on the surface.
[0043] Specifically, the gelatinized oatmeal is ground through four passes and sieved through five passes, and the oatmeal is processed into oatmeal powder with mesh sizes of 30, 40, 50 and 60 to suit different types of products.
[0044] The oatmeal rice is ground by 4 grinders, and the grinding roller coarseness, crescent angle, and grinding roller gap in each grinder are different, and the oatmeal grains can be gradually ground into oatmeal powder. The grinding temperature is room temperature, and the grinding machine speed is 600-800r / min. The oatmeal powder ground by each grinder is screened by a vibrating screen with a corresponding mesh number. The vibrating screen is a vibrating circular screen. Taking the processing into 60 mesh oatmeal powder as an example, the specific grinding and screening process is as follows:
[0045] The oatmeal is firstly ground by a first grinding machine, and the ground oatmeal powder is passed through a first vibrating circular screen, on which a 30-mesh screen is installed to remove larger particles;
[0046] Then, the oatmeal powder after the first grinding is further ground by a second grinding machine to be further refined, and the ground oatmeal powder is passed through a second vibrating circular screen, on which a 40-mesh screen is installed, and the particles that have not been completely refined in the first grinding are removed through the screen;
[0047] Secondly, the oatmeal powder after the second grinding needs to be ground by the third grinding machine to further refine it. The ground oatmeal powder passes through the third vibrating circular screen, and the vibrating circular screen is equipped with a 50-mesh screen to ensure that most oatmeal particles can pass through the 50-mesh screen.
[0048] Then, the oatmeal powder after the third grinding needs to be ground by the fourth grinding machine to be ground into a finer particle size, and the ground oatmeal powder passes through the fourth vibrating circular screen, on which a 60-mesh screen is installed to ensure that the refined oatmeal powder can pass through the screen;
[0049] Finally, the oatmeal powder that has passed through the fourth vibrating circular screen is screened through a detection sieve equipped with a 30-mesh screen to prevent the presence of large particles that have not been screened out in the oatmeal powder, providing further protection to ensure that the particle size of the oatmeal powder meets the product standards. At the same time, the detection sieve can also monitor the previous grinding process. If too many particles appear on the detection sieve, it may mean that the performance of the grinder has declined, or there is a problem in a certain link of the grinding and screening process, which helps to promptly discover and correct potential problems in the process.
[0050] like Figure 2 As shown in the figure, E represents 30 mesh lightly crushed oat flour, and F represents 60 mesh highly crushed oat flour. It can be seen from the figure that the internal structure of the oat flour has changed, the starch particles are gradually peeled off and broken from the surface, and the oat protein particles are gradually exposed on the surface.
[0051] S5. Through hydrolysis and compound enzyme action, oat protein and starch are cooked and modified to make them have similar resilience and ductility as wheat flour, solving the problem that oat flour cannot be used to make fermented products;
[0052] The complex enzyme includes glutamine transaminase and laccase, the dosage of the glutamine transaminase is 60U / g (i.e. 1g of oat flour is treated with 60U of glutamine transaminase), the dosage of the laccase is 30U / g (i.e. 1g of oat flour is treated with 30U of laccase), the laccase is a polyphenol oxidase, and the laccase preparation can accelerate the decomposition of aromatic high molecular compounds such as lignin in oats. Since lignin has extremely high water absorption, the decomposition of lignin is conducive to the better combination of oat protein with water.
[0053] The hydrolysis is to add the transglutaminase, the laccase, the oatmeal powder and the distilled water of the same amount as the oatmeal powder into a fermenter for mixed fermentation, the fermentation temperature is 35-45°C, the fermentation time is 2-3 hours, the fermentation time is preferably 42°C, and the fermentation time is preferably 2 hours. Specifically, the ratio of the oatmeal powder to the distilled water is 1:1, the transglutaminase and the laccase are added to the fermenter at one time, the addition amount of the transglutaminase is 200ppm, the addition amount of the laccase is 100ppm, and the most suitable reaction temperature of the transglutaminase and the laccase is 35-45°C.
[0054] like Figure 3 As shown in the figure, A represents bread made from oat flour that has not been treated with a compound enzyme, and F represents bread made from oat flour that has been treated with a compound enzyme. Since transglutaminase (TG enzyme) can catalyze the formation of intramolecular and intermolecular covalent cross-links between the two amino acids glutamate (L-Glutamine) and L-lysine (L-Lysine), the protein molecular structure changes, resulting in a better network structure, thereby improving the texture quality of the bread.
[0055] As can be seen from the figure, after TG enzyme treatment, oat protein is cross-linked, and the functional properties of the protein such as foaming and surface stability are significantly improved, and the protein surface is smoother. The foaming property of the protein can promote the production of gas in the dough, and the surface stability of the protein can maintain the gas in the fermented dough.
[0056] S6, after modification, the oatmeal powder is dried into powder by microwave to achieve the effect of fermentation and expansion of the oatmeal powder in the baking process. Specifically, the power of the microwave is 600W and the drying time is 2 minutes.
[0057] like Figure 4 As shown in the figure, A represents bread made with oat flour that has not been microwaved, and F represents bread made with oat flour that has been microwaved. As can be seen from the figure, some air chambers and even complete bubble membranes appear inside the crumbs of oat bread made with microwaved oat flour. After microwave treatment of oats, the gel properties of protein are significantly improved, which can promote the production and retention of gas in the dough, thus forming air chambers inside the bread.
[0058] This application modifies oat protein by microwave treatment (physical method) and glutamine transaminase treatment (biological method) to increase the gelling, foaming and stability of the protein, and measures and analyzes the effects of the modified oat protein on the dough properties and bread baking properties. The foaming and foam stability of the oat protein after treatment with glutamine transaminase and laccase are significantly improved.
[0059] The present invention also provides the use of the oat flour prepared according to the method in making pasta, which is mainly used for making baked bread.
[0060] In the description of the present invention, it is necessary to understand that the terms "left", "right", "up", "down", "top", "bottom", "front", "back", "inside", "outside", "back", "middle", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0061] However, what is described above is only a specific embodiment of the present invention and should not be used to limit the scope of implementation of the present invention. Therefore, the replacement of equivalent components, or equivalent changes and modifications made according to the scope of protection of the present invention should still fall within the scope covered by the claims of the present invention.
Claims
1. A method for preparing fermentable enzymatic oatmeal powder, characterized in that: The steps include: S1. Remove impurities from oatmeal; S2, performing enzyme inactivation treatment on oatmeal; S3, pre-gelatinizing the oatmeal; S4, grinding the gelatinized oatmeal into oatmeal powder; S5, modifying oat flour by hydrolysis and complex enzymes; S6. Drying the modified oat flour by microwave.
2. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: The complex enzyme comprises glutamine transaminase and laccase, the dosage of the glutamine transaminase is 60 U / g, and the dosage of the laccase is 30 U / g.
3. The method for producing fermentable enzymatic oatmeal powder according to claim 2, characterized in that: The hydrolysis is to add the glutamine aminotransferase, the laccase, the oatmeal powder and distilled water in an equal amount to the oatmeal powder into a fermentation tank for mixed fermentation at a fermentation temperature of 35-45° C. and a fermentation time of 2-3 hours.
4. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: The method for removing impurities from oatmeal comprises the following steps: drying, vibrating, removing stones, magnetic separation, brushing, air separation, grading and color selection of the oatmeal.
5. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: The enzyme inactivation treatment is to sterilize the oatmeal rice in three stages of high temperature steam sterilization at 120° C., 150° C. and 180° C. in sequence for 3-5 minutes.
6. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: The pre-gelatinization treatment is to pre-gelatinize 200 parts of oatmeal and 240 parts of steam in a cooking tower, and when the temperature of the cooking tower reaches 80° C. and the time reaches 20 minutes, the gelatinized oatmeal is taken out.
7. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: In S4, the gelatinized oatmeal is ground into 30-60 mesh oatmeal powder through multiple grinding and multiple screening.
8. The method for producing fermentable enzymatic oatmeal powder according to claim 7, characterized in that: The oat rice is ground through four passes and screened through five passes, and the method comprises the following steps: the oat rice is ground through four passes by a grinder, the rotation speed of the grinder is 600-800 r / min, the oat powder ground by each grinder is screened through a vibrating screen with a corresponding mesh number, the last vibrating screen is a detection screen, and the detection screen is used to detect the particle size of the oat powder screened through the fourth pass.
9. The method for producing fermentable enzymatic oatmeal powder according to claim 1, characterized in that: In S6, the power of the microwave is 600 W, and the drying time is 2 minutes.
10. Use of the oat flour prepared according to any one of claims 1 to 9 in making pasta.