Enzymolysis highland barley powder and preparation technology thereof

Abstract

The invention discloses enzymolysis highland barley flour and a preparation process thereof, the enzymolysis highland barley flour is composed of highland barley, an enzyme preparation and an acidity regulator or processing aid, the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the highland barley, and the mass fraction of the acidity regulator or processing aid is 0.05%-0.5% of the mass fraction of the highland barley; under the action of a grinding technology, an enzymolysis technology and the like, the highland barley flavor is kept good, the mouthfeel is fine and smooth, the highland barley beverage with good sensory quality can be produced by matching with other materials, when the highland barley beverage is redissolved with normal-temperature water according to the material-water ratio of 1: 6, the powder is dissolved quickly and stably, the solution system is stable, and no obvious precipitate exists after long-time standing.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to enzymatically hydrolyzed highland barley flour and a preparation process thereof. Background Art

[0002] Beverages produced and processed based on highland barley are a new type of product that has appeared in China in recent years. They are often called "highland barley milk" or "highland barley thick milk". Highland barley milk does not contain lactose, has a high dietary fiber content, and retains some unsaturated fatty acids of highland barley. At the same time, because it has a similar appearance and taste to dairy products, it can be drunk directly, or it can be mixed with coffee, milk tea and other beverages, so it is becoming more and more popular among consumers.

[0003] Highland barley flour is rich in dietary fiber and contains >4% β-glucan, making it suitable for healthy foods such as high-fiber meal replacements, baked carbohydrate-controlled foods, and low-GI foods. It can be used in the production of biscuits, bread, pastries, steamed buns, ready-to-drink beverages, and other products. Enzymatically hydrolyzed highland barley flour is a powdered raw material made from highland barley flour, enzyme preparations, and acidity regulators / processing aids. The powder is then processed through a series of processes, including enzymatic hydrolysis, filtration, acidity adjustment, homogenization, and spray drying.

[0004] Traditional highland barley enzymatic hydrolysis processes require phased hydrolysis based on the optimal conditions for different enzyme preparations, making the process complex. Furthermore, the feed-liquid ratio is high (typically between 1:3 and 1:5), and the concentration process before spray drying is energy-intensive, further complicating the production process. Furthermore, traditional highland barley enzymatic hydrolysis suffers from severe flavor loss after spray drying, and the powdered raw material exhibits poor solubility stability, limiting its application and development in the food and beverage industry.

[0005] Therefore, an enzymatic hydrolysis highland barley flour and a preparation process thereof are proposed. Summary of the Invention

[0006] The object of the present invention is to provide an enzymatically hydrolyzed highland barley flour and a preparation process thereof, so as to solve the problems raised in the above-mentioned background technology.

[0007] In order to solve the above technical problems, the present invention provides the following technical solution: an enzymatically hydrolyzed barley powder, which is composed of barley, an enzyme preparation, an acidity regulator or a processing aid, the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the barley, and the mass fraction of the acidity regulator or the processing aid is 0.05%-0.5% of the mass fraction of the barley.

[0008] A preparation process for enzymatically hydrolyzed highland barley flour comprises the following steps:

[0009] S1. Add pure water to the batching tank and heat it to 50-70°C, then add enzyme preparation;

[0010] S2, add highland barley powder under low speed stirring condition, and use colloid mill to grind for 5-10min after adding highland barley powder to obtain a mixed solution;

[0011] S3, after the grinding, the mixed solution is stirred and maintained at a temperature of 50-70°C, and enzymatic hydrolysis is performed for 0.5-1h under constant temperature stirring to obtain an enzymatic hydrolysis solution;

[0012] S4, stirring the enzymatic hydrolysis solution and heating it to 90-95°C, inactivating the enzyme for 10-30 minutes to obtain an enzyme-inactivated enzymatic hydrolysis solution;

[0013] S5. Use a colloid mill to recirculate and grind the enzyme-inactivated enzymatic solution for 10-15 minutes;

[0014] S6. After grinding with a colloid mill, the enzyme-inactivated enzymatic solution is filtered using a filter bag filter to obtain a filtrate, which is then ground with a colloid mill and then transported to an emulsification tank;

[0015] S7. Under shearing conditions, add an acidity regulator or processing aid, adjust the pH to 6.5-7.5, and keep the temperature at 60-75° C. to obtain a mixed slurry;

[0016] S8, the sheared mixed slurry is circulated and homogenized for 10-20 minutes at a homogenization pressure of 20-30 MPa, and then filtered with a filter bag to obtain a liquid;

[0017] S9, the circulating homogenized liquid is stored in a temporary storage tank and waits for spray drying. After the spray drying tower is set to the temperature that meets the requirements, the liquid is spray dried;

[0018] S10, powder packaging.

[0019] According to the above technical solution, the mass fraction of pure water in S1 is 1.5-2 times the mass fraction of highland barley flour.

[0020] According to the above technical solution, the mesh number of the filter bag filter in S6 is 60 mesh to 100 mesh.

[0021] According to the above technical solution, the number of cycles of cyclic homogenization in S8 is 1-2 times.

[0022] According to the above technical solution, the inlet air temperature of the spray drying in S9 is 175-185°C.

[0023] Compared with the prior art, the beneficial effects achieved by the present invention are:

[0024] (1) The nutritional design of the enzymatically hydrolyzed highland barley flour proposed in the present invention complies with the recommended proportions of the Chinese Residents' Dietary Reference Intake of Nutrients;

[0025] (2) 100% natural nutrients, rich in water-soluble dietary fiber;

[0026] (3) When re-dissolved with room temperature water at a material-water ratio of 1:6, the powder dissolves quickly and stably, the solution system is stable, and there is no obvious precipitation when left standing for a long time;

[0027] (4) After starch hydrolysis, the entanglement between protein powder, starch, and glucan is untangled, allowing the protein to be fully dissolved; at the same time, partial enzymatic hydrolysis of the protein forms more soluble polypeptide substances, which improves the overall stability of the solution;

[0028] (5) Due to the effects of grinding technology and enzymatic hydrolysis technology, the flavor of highland barley remains good and the taste is delicate. When combined with other materials, it can produce highland barley beverages with good sensory quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0030] Figure 1 It is the technical roadmap of the present invention; DETAILED DESCRIPTION

[0031] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0032] See also Figure 1 The present invention provides a technical solution: an enzymatically hydrolyzed barley powder, which is composed of barley, an enzyme preparation, an acidity regulator or a processing aid, the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the barley, and the mass fraction of the acidity regulator or the processing aid is 0.05%-0.5% of the mass fraction of the barley.

[0033] A preparation process for enzymatically hydrolyzed highland barley flour comprises the following steps:

[0034] S1, add pure water into the batching tank and heat it to 50-70 ℃, add enzyme preparation, the mass fraction of pure water is 1.5-2 times of the mass fraction of highland barley powder. If hot water is used to feed, the heating time after feeding is reduced to ensure the reasonable cycle of enzymolysis reaction;

[0035] S2, add highland barley powder under low speed stirring condition, and use colloid mill to grind for 5-10min after adding highland barley powder to obtain a mixed solution;

[0036] S3. After grinding, the mixed solution is stirred and maintained at a temperature of 50-70°C, and enzymolysis is carried out at a constant temperature for 0.5-1h to obtain an enzymatic solution. During the enzymatic hydrolysis process, the end point of the enzymatic hydrolysis needs to be judged according to the DE value. During the heating stage, the amount of steam needs to be increased to quickly heat the mixed solution, shorten the heating process, and ensure a reasonable cycle of the enzymatic hydrolysis reaction;

[0037] S4, stirring the enzymatic hydrolysis solution and heating it to 90-95°C, inactivating the enzyme for 10-30 minutes, and obtaining an enzyme-inactivated enzymatic hydrolysis solution. The entire enzymatic hydrolysis solution needs to be quickly heated to 90-95°C for 10-20 minutes to ensure that the enzyme preparation is effectively inactivated;

[0038] S5. In order to improve the particle size of the solids in the enzymatic hydrolysis solution, a colloid mill is used for cyclic grinding to ensure the grinding effect. The enzymatic hydrolysis solution after the enzyme inactivation is cyclically ground again for 10-15 minutes using a colloid mill.

[0039] S6. After grinding with a colloid mill, the enzyme-inactivated enzymatic solution is filtered using a filter bag filter to obtain a filtrate. The filtrate is then ground with a colloid mill and then transported to an emulsification tank. The mesh size of the filter bag filter is 60-100 mesh, which mainly intercepts a small amount of undissolved reacted materials to improve the stability and quality of the liquid slurry.

[0040] S7. Under shear conditions, add an acidity regulator or processing aid to adjust the pH to 6.5-7.5. The pH endpoint of this step is determined based on the pH value after the powder is redissolved. The mixture is kept warm at 60-75°C to obtain a mixed slurry.

[0041] S8, the sheared mixed slurry is circulated and homogenized for 10-20 minutes at a homogenization pressure of 20-30 MPa, and must be carried out stably to avoid fluctuations in the taste of the slurry caused by equipment instability. The number of cycles of circulated homogenization is 1-2 times to avoid instability of the slurry system caused by long-term homogenization, and then filtered with a filter bag to obtain the liquid;

[0042] S9, the circulating homogenized liquid is stored in a temporary storage tank and waits for spray drying. After the spray drying tower setting temperature is met, the liquid is spray dried. The inlet air temperature of the spray drying is 175-185℃;

[0043] S10. Powder packaging: Packaging is carried out according to specifications and there are no special requirements for packaging materials.

[0044] Example 1

[0045] The required raw material formula is: 100% highland barley, 0.3% enzyme preparation, 0.15% acidity regulator or processing aid, and the rest is water;

[0046] S1. Take pure water and heat it to 50℃, add enzyme preparation, and the amount of water used should be twice the mass of highland barley flour;

[0047] S2, add highland barley flour under low-speed stirring conditions, and then use a colloid mill to grind for 10 minutes;

[0048] S3. After grinding, stir and maintain the temperature at 70°C, and perform enzymatic hydrolysis at this temperature for 45 minutes;

[0049] S4, stirring and heating to 95°C, inactivating the enzyme for 15 minutes;

[0050] S5. After inactivating the enzyme, the enzymatic solution was recirculated and ground using a colloid mill for 10 min.

[0051] S6. After grinding with a colloid mill, the enzymatic solution is filtered using a filter bag filter (100 mesh screen), and the filtrate is further ground with a colloid mill and then transported to an emulsification tank;

[0052] S7. Under shear conditions, add acidity regulator and adjust pH to 6.5; keep warm to 70°C;

[0053] S8, the sheared mixed slurry is circulated and homogenized for 10 minutes at a homogenization pressure of 30 MPa, and then filtered through a filter bag (sieve 80 mesh);

[0054] S9, the circulating homogenized liquid is stored in a temporary storage tank and waits for spray drying. After the spray drying tower setting temperature is met, the liquid is spray dried with the inlet air temperature of 185°C;

[0055] S10. Packaging: Packaging can be carried out according to product requirements, such as coding, boxing, stacking, inspection and release after packaging. After the quality control has inspected the contents and packaging of the finished product and found to be qualified, the finished product will be notified to be put into storage.

[0056] The product quality index test data and product nutritional components obtained in Example 1 are shown in Table 1 and

[0057] As shown in Table 2:

[0058] Test items Test results Moisture content 6％ Protein content 7.5％ Fat content 2.5％ pH value of the solution after powder reconstitution 6.50

[0059] Table 1 Product quality index test data table

[0060]

[0061]

[0062] Table 2 Nutritional composition of the product

[0063] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or substitute equivalents for some of the technical features. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. An enzymatically hydrolyzed highland barley flour, characterized in that: The enzymatically hydrolyzed highland barley powder consists of highland barley, enzyme preparation, acidity regulator or processing aid, wherein the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the highland barley, and the mass fraction of the acidity regulator or processing aid is 0.05%-0.5% of the mass fraction of the highland barley.

2. A preparation process for enzymatically hydrolyzed highland barley flour, characterized in that: The following steps are involved: S1. Add pure water to the batching tank and heat it to 50-70°C, then add enzyme preparation; S2, add highland barley powder under low speed stirring condition, and use colloid mill to grind for 5-10min after adding highland barley powder to obtain a mixed solution; S3, after the grinding, the mixed solution is stirred and maintained at a temperature of 50-70°C, and enzymatic hydrolysis is performed at the constant temperature and stirred for 0.5-1h to obtain an enzymatic hydrolysis solution; S4, stirring the enzymatic hydrolysis solution and heating it to 90-95°C, inactivating the enzyme for 10-30 minutes to obtain an enzyme-inactivated enzymatic hydrolysis solution; S5. Use a colloid mill to recirculate and grind the enzyme-inactivated enzymatic solution for 10-15 minutes; S6. After grinding with a colloid mill, the enzyme-inactivated enzymatic solution is filtered using a filter bag filter to obtain a filtrate, which is then ground with a colloid mill and then transported to an emulsification tank; S7. Under shearing conditions, add an acidity regulator or processing aid, adjust the pH to 6.5-7.5, and keep the temperature at 60-75° C. to obtain a mixed slurry; S8, the sheared mixed slurry is circulated and homogenized for 10-20 minutes at a homogenization pressure of 20-30 MPa, and then filtered by a filter bag to obtain a liquid; S9, the circulating homogenized liquid is stored in a temporary storage tank and waits for spray drying. After the spray drying tower is set to the temperature that meets the requirements, the liquid is spray dried; S10, powder packaging.

3. The preparation process of enzymolysis highland barley flour according to claim 2, wherein: The mass fraction of pure water in S1 is 1.5-2 times the mass fraction of highland barley flour.

4. The preparation process of enzymolysis highland barley flour according to claim 2, wherein: The mesh size of the filter bag in S6 is 60-100 mesh.

5. The preparation process of enzymolysis highland barley flour according to claim 2, wherein: The number of cycles of cyclic homogenization in S8 is 1-2 times.

6. The process for preparing enzymatically hydrolyzed highland barley flour according to claim 2, wherein: The inlet air temperature of the spray drying in S9 is 175-185°C.

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