Oat dietary fiber and preparation method thereof

Abstract

The invention discloses an oat dietary fiber and a preparation method thereof. The invention provides a preparation method of oat dietary fibers, which comprises the following steps: oat residues react under the action of a compound enzyme preparation to obtain the oat dietary fibers, and the compound enzyme preparation comprises cellulase and compound cellulase. The food-grade baking raw material which can be stored for a long time and has a good taste and microorganisms meeting requirements is produced by adjusting processes such as extraction of oat coarse dietary fibers, enzymatic treatment of the dietary fibers, separation, drying and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to oat dietary fiber and a preparation method thereof. Background Art

[0002] With changes in modern lifestyles, dietary imbalances, and increasing concerns about health, dietary fiber intake has become a key indicator of a healthy diet. Dietary fiber plays an important role in digestive health, weight control, and the reduction of cardiovascular disease. Oats, a high-quality grain rich in dietary fiber, possess excellent water-holding, swelling, and adsorption properties. These fibers can promote intestinal motility, lower cholesterol, and regulate blood sugar, leading to rapid market demand. As a fiber-rich grain, oats have high nutritional value and widespread market demand.

[0003] Oatmeal is a byproduct of oat milk production. Currently, many companies treat oatmeal as animal feed, adding wet oatmeal directly to livestock and poultry feed as a source of energy and nutrition. This approach has low value as a feed and presents numerous drawbacks. The main drawbacks include: First, while wet oatmeal is nutrient-rich, it can easily become sour and smelly, eventually spoiling, limiting its potential use cases. Second, spoilage requires disposal as solid waste, incurring significant costs and increasing operating expenses. Third, direct drying of the oatmeal results in a rough texture due to the unprocessed oat fiber, limiting its application in the feed industry and preventing it from being used in the food industry, particularly in baking. Summary of the Invention

[0004] In view of the shortcomings of the prior art described above, the object of the present invention is to provide an oat dietary fiber and a preparation method thereof, and to produce a food-grade baking raw material that can be stored for a long time, has a good taste, and meets microbial requirements by adjusting the process methods such as extraction of crude oat dietary fiber, enzymatic treatment of dietary fiber, separation, and drying.

[0005] The present invention solves the above technical problems through the following technical solutions:

[0006] The present invention provides a method for preparing oat dietary fiber, which comprises the following steps:

[0007] The oat residue reacts under the action of a composite enzyme preparation to obtain the oat dietary fiber, and the composite enzyme preparation comprises cellulase and composite cellulase.

[0008] In the present invention, the dosage of the complex enzyme preparation can be 0.1% to 0.5% by weight of the oat residue, for example, 0.1%, 0.25%, 0.3%, 0.4% or 0.5%.

[0009] In the present invention, the model of the cellulase may be Celluclast 1.5L.

[0010] In the present invention, the type of the composite cellulase can be composite cellulase Viscozyme.

[0011] In the present invention, the complex enzyme preparation may further include xylanase.

[0012] In the present invention, the model of the xylanase can be Shearzyme 500L.

[0013] In the present invention, the method for preparing oat dietary fiber specifically comprises the following steps:

[0014] S1. At 45-75°C, the aqueous solution of the oat residue is reacted in the presence of the complex enzyme preparation to obtain a liquid D;

[0015] S2. Inactivate the enzyme at 85-95°C to obtain liquid E.

[0016] S3. The liquid E is centrifuged to obtain a semi-solid oat residue F;

[0017] S4. The semi-solid oat residue F was dried to obtain material G;

[0018] S5. The material G is crushed or not crushed, sieved, and treated with a magnetic rod to obtain the oat dietary fiber.

[0019] In the present invention, the method for preparing oat dietary fiber further comprises the following steps:

[0020] S1. At 45-75 ° C, the aqueous solution of the oat residue in the presence of the complex enzyme preparation is reacted to obtain liquid D, the mass of water is added to 0.5-3 times the mass of the oat residue, stirring is started, and the stirring speed is 50-100 rpm;

[0021] S2. Incubate at 85-95°C for 10-15 minutes to inactivate the enzyme to obtain liquid E;

[0022] S3. The liquid E is centrifuged to obtain a semi-solid oat residue F;

[0023] S4. The semi-solid oat residue F is dried to obtain material G;

[0024] S5. The material G is crushed or not crushed, sieved, and treated with a magnetic rod to obtain the oat dietary fiber.

[0025] In some embodiments, the temperature in step S1 is 40-55°C, preferably 45-55°C, such as 45°C, 50°C or 55°C.

[0026] In some embodiments, the mass of water added in step S1 is 0.5-3 times the mass of the oat residue.

[0027] In some embodiments, the temperature of adding water in step S1 is 30-70°C, preferably 30-50°C, more preferably 40-50°C, such as 40°C or 50°C.

[0028] In some embodiments, the complex enzyme preparation in step S1 is cellulase and complex cellulase, such as cellulase Celluclast 1.5L and complex cellulase Viscozyme.

[0029] In some embodiments, the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, such as cellulase Celluclast 1.5L, complex cellulase Viscozyme and xylanase Shearzyme 500L.

[0030] In some embodiments, the reaction time in step S1 is 30-180 min, preferably 30-90 min, such as 30 min, 60 min or 90 min.

[0031] In some embodiments, the stirring speed in step S1 is 60-90 rpm, for example, 60 rpm or 82 rpm.

[0032] In some embodiments, the holding temperature in step S2 is 85°C.

[0033] In some embodiments, the holding time in step S2 is 10 minutes.

[0034] In some embodiments, the centrifugal speed in step S3 is 3000 rpm.

[0035] In some embodiments, the moisture content of the dried material in step S4 is ≤10%.

[0036] In some embodiments, in step S4, the inlet air temperature is 180° C. and the feed rate is 500 kg / hour.

[0037] In some embodiments, the size of the sieve in step S5 is 10 mesh.

[0038] In some embodiments, the strength of the magnetic rod in step S5 is 12,000 Gauss.

[0039] In some embodiments, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the dosage of the complex enzyme preparation is 0.1% to 0.5% by weight of the oat residue, for example, 0.1%, 0.25%, 0.4% or 0.5%.

[0040] In some embodiments, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the amount of the cellulase is 0.05-0.2% by weight of the oat residue, for example, 0.05%, 0.15% or 0.2%; the amount of the complex cellulase is 0.05-0.3% by weight of the oat residue, for example, 0.05%, 0.1%, 0.2% or 0.3%.

[0041] In some embodiments, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the dosage of the complex enzyme preparation is 0.3% to 0.5% by weight of the oat residue, for example, 0.3% or 0.5%.

[0042] In some embodiments, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the amount of the cellulase is 0.05-0.1% by weight of the oat residue, for example, 0.1%; the amount of the complex cellulase is 0.1-0.2% by weight of the oat residue, for example, 0.1% or 0.2%; the amount of the xylanase is 0.1-0.2% by weight of the oat residue, for example, 0.1% or 0.2%.

[0043] In some embodiments, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the order of adding the complex enzyme preparation is to add cellulase and complex cellulase in sequence.

[0044] In some embodiments, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the order of adding the complex enzyme preparation is to add cellulase, complex cellulase and xylanase in sequence.

[0045] In some embodiments, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the reaction temperature of step S1 is 45-55°C, such as 45°C, 50°C or 55°C.

[0046] In some embodiments, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the reaction temperature of step S1 is 45-55°C, for example, 50°C.

[0047] In some embodiments, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the reaction time of step S1 is 30 to 180 min, preferably 30 to 90 min, such as 30 min, 60 min or 90 min.

[0048] In some embodiments, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the reaction time of step S1 is 30 to 90 minutes, for example, 60 minutes.

[0049] In some embodiments, step S1 is performed in an enzymatic hydrolysis tank.

[0050] In the present invention, the composition of the complex enzyme preparation can be any of the following:

[0051] (1) Cellulase Celluclast 1.5L 0.05% (the percentage is the percentage of the weight of oat residue, and the following percentages are all the percentage of the weight of oat residue) and composite cellulase Viscozyme 0.05%;

[0052] (2) Cellulase Celluclast 1.5L 0.15% and composite cellulase Viscozyme 0.1%;

[0053] (3) Cellulase Celluclast 1.5L 0.2% and composite cellulase Viscozyme 0.2%;

[0054] (4) Cellulase Celluclast 1.5L 0.2% and composite cellulase Viscozyme 0.3%;

[0055] (5) Cellulase Celluclast 1.5L 0.1%, composite cellulase Viscozyme 0.1% and xylanase Shearzyme 500L 0.1%;

[0056] (6) Cellulase Celluclast 1.5L 0.1%, complex cellulase Viscozyme 0.2% and xylanase Shearzyme 500L 0.2%;

[0057] (7) Cellulase Celluclast 1.5L 0.2% and complex cellulase Viscozyme 0.05%.

[0058] In the present invention, the output of the oat dietary fiber can be 150 kg / h.

[0059] The present invention also provides an oat dietary fiber, which is prepared according to the above-mentioned preparation method of the oat dietary fiber.

[0060] In the present invention, the raw material of the oat dietary fiber comprises 50%-99% of oat components and 1%-50% of water, where % is the percentage of the weight of each component to the total weight of the raw material of the oat dietary fiber.

[0061] In the present invention, the moisture content of the oat dietary fiber is preferably ≤10%, such as 5.0%, 6.0%, 5.5% or 6.5%.

[0062] In the present invention, the oat component includes oat rice or oat flour.

[0063] In the present invention, the preparation method of the oat rice comprises the following steps: removing stones, shelling, screening, drying and packaging the raw oats to obtain the oat rice.

[0064] Preferably, the oatmeal is imported from Australia.

[0065] In the present invention, the preparation method of the oat flour comprises the following steps: removing stones, shelling, screening, drying, crushing and packaging the raw oats to obtain the oat flour.

[0066] Preferably, the oat flour is purchased from Australia.

[0067] According to a preferred embodiment of the present invention, the oat dietary fiber prepared in this preferred embodiment has a wheaty aroma, a soft mouthfeel, and is in the form of solid flakes or powdery solids.

[0068] In the present invention, the oat dietary fiber has the smell and taste that the product should have, and is free of moldy smell and other foreign smells.

[0069] In the present invention, the oat dietary fiber has the color that oatmeal should have, which is golden to brown.

[0070] In the present invention, the oat dietary fiber is in the form of crumbs, dry and loose, without lumps or mildew.

[0071] In the present invention, the scanning electron microscope image of the oat dietary fiber can be as follows: Figures 2 to 5 shown.

[0072] In the present invention, the X-ray diffraction pattern of the oat dietary fiber can be as follows Figure 7 shown.

[0073] In the present invention, the energy of the oat dietary fiber can be 1200-2000 kJ / 100 g, for example, 1493 kJ / 100 g; the moisture content can be 2.0-13.0 g / 100 g, for example, 4.25 g / 100 g; the protein content can be 15.0-35.0 g / 100 g, for example, 25.5 g / 100 g; the fat content can be 1.0-18.0 g / 100 g, for example, 6.1 g / 100 g; the carbohydrate content can be 30.0-70.0 g / 100 g, for example, 49.60 g / 100 g; the total dietary fiber content can be 20.0-65.0 g / 100 g, for example, 47.60 g / 100 g; the β-glucan content can be 1.0-10.0 g / 100 g, for example, 3.46 g / 100g; the calcium content may be 50-1000mg / 100g, for example 469mg / 100g; the sodium content may be 5.0-100.0mg / 100g, for example 15.9mg / 100g.

[0074] The present invention also provides a use of the above-mentioned oat dietary fiber as food.

[0075] Without violating the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain preferred embodiments of the present invention.

[0076] The reagents and raw materials used in the present invention are commercially available.

[0077] The positive progress effect of the present invention is:

[0078] The invention performs secondary enzymatic hydrolysis modification on oat residue through process formula design, so that the oat residue has a wheat flavor and a soft mouthfeel; and through drying technology, the oat residue is transformed into a food-grade product that can be stored for a long time and has good taste and flavor, thereby solving the problem that the oat residue can only be used as a single animal feed due to poor taste and short shelf life and has low application value.

[0079] The present invention makes full use of oat resources and develops high-quality food-grade oat dietary fiber products. By extracting and processing dietary fiber in oats, oat dietary fiber products with high added value are developed to meet the market demand for high-fiber foods, while promoting the upgrading and sustainable development of the oat industry, meeting market demand and creating good economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0080] Figure 1 This is a scanning electron micrograph of oat residue that has not undergone the second enzymatic treatment.

[0081] Figure 2 This is a scanning electron microscope image of the oat dietary fiber product prepared in Example 3.

[0082] Figure 3 This is a scanning electron microscope image of the oat dietary fiber product prepared in Example 5.

[0083] Figure 4 This is a scanning electron microscope image of the oat dietary fiber product prepared in Example 6.

[0084] Figure 5 This is a scanning electron microscope image of the oat dietary fiber product prepared in Example 9.

[0085] Figure 6 These are the X-ray diffraction analysis microstructure test results of oat residue that has not undergone the second enzymatic treatment.

[0086] Figure 7 These are the X-ray diffraction analysis microstructure test results of oat residue after the second enzymatic treatment. DETAILED DESCRIPTION

[0087] The present invention is further illustrated by way of examples below, but the present invention is not limited to the scope of the examples. Experimental methods in the following examples where specific conditions are not specified were performed according to conventional methods and conditions, or selected according to the product specifications.

[0088] In the following examples and comparative examples, oat residue was purchased from Ouli Food Co., Ltd. The preparation method was based on EU patent EP1124441B1, as follows:

[0089] ① Grind oats to obtain oat flour;

[0090] ② Add 30L of water to the batching tank, heat to 55°C, add 18g of pullulanase and 54g of β-amylase, then add 6kg of oat flour obtained in step ①, and react for 20 minutes;

[0091] ③ The supernatant was stirred at 55°C, and the dry matter concentration of the supernatant was 20%;

[0092] ④ After stirring for 2 hours, 2 g of α-amylase (purchased from Valby, Denmark), 1 g of pullulanase (purchased from Genencor International, Inc, USA) and 3 g of subtilisin (purchased from Valby, Denmark) were added and reacted at 55°C for 30 minutes;

[0093] ⑤ Raise the temperature to 90°C by steam injection to inactivate the enzyme;

[0094] ⑥ After cooling to below 40°C, semi-solid oat residue is obtained by centrifugation or filtration.

[0095] In the following examples, enzyme preparations were purchased from Novozymes Biotech.

[0096] Other reagents and materials are commercially available.

[0097] Example 1

[0098] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0099] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 40°C, start stirring at a speed of 60 rpm, and heat the liquid A to 45°C through the jacket.

[0100] (3) Add 1.5L of Celluclast (0.05%) (the percentage is the percentage of the weight of the oat residue M, and the percentages below are all percentages of M) and Viscozyme (0.05%), stir well, and react at 45°C for 30 minutes to obtain liquid D.

[0101] (4) Heating liquid D through the jacket to raise the temperature of liquid D to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining liquid E;

[0102] (5) The liquid E is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue F;

[0103] (6) Add F to the flash dryer, control the inlet air temperature to 180°C, the feed rate to 500 kg / h, and control the moisture content of the dried material to ≤10% to obtain material G;

[0104] (7) The dried material G is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material H;

[0105] (8) Material H is canned into a paper-plastic composite bag to obtain the finished oat dietary fiber product I.

[0106] Example 2

[0107] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0108] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 50°C, start stirring at a speed of 60 rpm, and heat the liquid A to 55°C through the jacket;

[0109] (3) Add 1.5L of Celluclast (0.15%) (the percentage is the percentage of the weight of oat residue M, all percentages below are percentages of M) and Viscozyme (0.1%), stir well and react at 55°C for 60 minutes to obtain liquid D.

[0110] (4) Heating liquid D through the jacket to raise the temperature of liquid D to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining liquid E;

[0111] (5) The liquid E is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue F;

[0112] (6) Add F to the flash dryer, control the inlet air temperature to 180°C, the feed rate to 500 kg / h, and control the moisture content of the dried material to ≤10% to obtain material G;

[0113] (7) The dried material G is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material H;

[0114] (8) Material H is canned into a paper-plastic composite bag to obtain the finished oat dietary fiber product I.

[0115] Example 3

[0116] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0117] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 50°C, start stirring at a speed of 82 rpm, and heat the liquid A to 50°C through the jacket;

[0118] (3) Add 1.5L of Celluclast (0.2%) (the percentage is the percentage of the weight of oat residue M, all percentages below are percentages of M) and Viscozyme (0.2%), stir well and react at 50°C for 60 minutes to obtain liquid D.

[0119] (4) Heating liquid D through the jacket to raise the temperature of liquid D to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining liquid E;

[0120] (5) The liquid E is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue F;

[0121] (6) Add F to the flash dryer, control the inlet air temperature to 180°C, the feed rate to 500 kg / h, and control the moisture content of the dried material to ≤10% to obtain material G;

[0122] (7) The dried material G is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material H;

[0123] (8) Material H is canned into a paper-plastic composite bag to obtain the finished oat dietary fiber product I.

[0124] Example 4

[0125] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0126] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 50°C, start stirring at a speed of 82 rpm, and heat the liquid A to 50°C through the jacket;

[0127] (3) Add 1.5L of Celluclast (0.2%) (the percentage is the percentage of the weight of oat residue M, all percentages below are percentages of M) and Viscozyme (0.3%), stir well and react at 50°C for 90 minutes to obtain liquid D.

[0128] (4) Heating liquid D through the jacket to raise the temperature of liquid D to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining liquid E;

[0129] (5) The liquid E is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue F;

[0130] (6) Add F to the flash dryer, control the inlet air temperature to 180°C, the feed rate to 500 kg / h, and control the moisture content of the dried material to ≤10% to obtain material G;

[0131] (7) The dried material G is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material H;

[0132] (8) Material H is canned into a paper-plastic composite bag to obtain the finished oat dietary fiber product I.

[0133] Example 5

[0134] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0135] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 50°C, start stirring at a speed of 82 rpm, and heat the liquid A to 50°C through the jacket;

[0136] (3) Add 1.5L of Celluclast (0.1%) (the percentage is the percentage of the weight of oat residue M, all percentages below are percentages of M), 0.1% of Viscozyme (0.1%), and 500L of Shearzyme (0.1%), stir well and react at 50°C for 60 minutes to obtain liquid E;

[0137] (4) heating the feed liquid E through the jacket to raise the temperature of the feed liquid E to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining the feed liquid F;

[0138] (5) The liquid F is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue G;

[0139] (6) G is added to the flash dryer, and the inlet air temperature is controlled at 180°C, the feed rate is 500 kg / h, and the moisture content of the dried material is controlled at ≤10% to obtain material H;

[0140] (7) The dried material H is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material I;

[0141] (8) Material I is canned into a paper-plastic composite bag to obtain a finished oat dietary fiber product J.

[0142] Example 6

[0143] (1) Oat residue is placed in the enzymatic hydrolysis tank as material A, and the added material is weighed. The weight of the added material is M;

[0144] (2) Add M weight of hot water to the enzymatic hydrolysis tank at a temperature of 50°C, start stirring at a speed of 82 rpm, and heat the liquid A to 50°C through the jacket;

[0145] (3) Add 0.1% of Celluclast 1.5L (the percentage is the percentage of the weight of oat residue M, and the percentages below are all percentages of M), 0.2% of Viscozyme C, and 0.2% of Shearzyme D, stir well and react at 50°C for 60 minutes to obtain liquid E;

[0146] (4) heating the feed liquid E through the jacket to raise the temperature of the feed liquid E to 85°C and keeping it warm for 10 minutes to inactivate the enzyme, thereby obtaining the feed liquid F;

[0147] (5) The liquid F is pumped into a centrifuge through a rotor pump at a speed of 3000 rpm, and centrifuged to obtain a semi-solid oat residue G;

[0148] (6) G is added to the flash dryer, and the inlet air temperature is controlled at 180°C, the feed rate is 500 kg / h, and the moisture content of the dried material is controlled at ≤10% to obtain material H;

[0149] (7) The dried material H is crushed or not crushed, and then put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12,000 Gauss to obtain material I;

[0150] (8) Material I is canned into a paper-plastic composite bag to obtain a finished oat dietary fiber product J.

[0151] Example 7

[0152] Other conditions were the same as those in Example 1, except that the reaction time was adjusted from 30 minutes to 60 minutes and the amount of water added was adjusted from M to 2M.

[0153] Example 8

[0154] Other conditions were the same as in Example 1, except that the amount of Celluclast 1.5L added was adjusted to 0.2% and the amount of water added was adjusted to 0.5M.

[0155] Example 9

[0156] Other conditions were the same as in Example 1, except that the reaction temperature was adjusted to 55° C. and the amount of water added was adjusted to 3M.

[0157] Comparative Example 1

[0158] In the following comparative examples, oat residue was purchased from Ouli Food Co., Ltd. The preparation was based on EU patent EP1124441B1, as follows:

[0159] ① Grind oats to obtain oat flour;

[0160] ② Add 30L of water to the batching tank, heat to 55°C, add 18g of pullulanase and 54g of β-amylase, then add 6kg of oat flour obtained in step ①, and react for 20 minutes;

[0161] ③ The supernatant was stirred at 55°C, and the dry matter concentration of the supernatant was 20%;

[0162] ④ After stirring for 2 hours, 2 g of α-amylase (purchased from Valby, Denmark), 1 g of pullulanase (purchased from Genencor International, Inc, USA) and 3 g of subtilisin (purchased from Valby, Denmark) were added and reacted at 55°C for 30 minutes;

[0163] ⑤ Raise the temperature to 90°C by steam injection to inactivate the enzyme;

[0164] ⑥ After cooling to below 40°C, obtain semi-solid oat residue G by centrifugation or filtration;

[0165] ⑦ Add oat residue G to the flash dryer, control the inlet air temperature to 180℃, the feed rate to 500kg / h, and control the moisture content of the dried material to ≤10% to obtain material H;

[0166] ⑧ The dried material H is crushed or not crushed, and put into a vibrating screen with a screen size of 10 mesh, and treated with a magnetic rod with a magnetic rod strength of 12000 Gauss to obtain material I;

[0167] ⑨Pack material I into a paper-plastic composite bag to obtain a finished oat dietary fiber product J.

[0168] Effect Example 1

[0169] The products produced in Examples 1-9 and Comparative Example 1 were evaluated based on the following aspects: texture (loose, flaky fiber structure preferred), moisture (moderate mouthfeel and a shelf life that met expectations preferred), mouthfeel (soft and palatable preferred), water retention (more water retention preferred), oil retention (more oil retention preferred), and overall liking (a comprehensive indicator with higher values ​​indicating stronger personal preference). Six panelists evaluated the oat dietary fiber's sensory properties using a 9-point scale, with higher values ​​indicating stronger liking. The results are presented as average scores, as shown in Table 1.

[0170] Water-holding capacity determination: Accurately weigh approximately 2 grams of sample (weight a), place it in a centrifuge tube, and weigh the entire tube (total weight b). Add an appropriate amount of distilled water to just release water after centrifugation. Centrifuge the sample at 2500 rpm for 10 minutes. Pour off the precipitated water and weigh the entire tube (c). Water-holding capacity = (cb) / a.

[0171] Oil holding capacity determination: The method is the same as water holding capacity determination, except that distilled water is replaced with soybean oil.

[0172] Table 1 Sensory evaluation

[0173]

[0174]

[0175] From the results of the sensory test, it can be seen that the sensory evaluations of Examples 1-9 of the present invention all have the smell and taste that the product should have, without musty smell or other odors; have the color that oat pine should have, golden to brown; the state is crumb-like, dry and loose, without lumps, and without mildew; among Examples 1-9, the sample obtained in Example 6 is in the best state, dry and loose, flaky, with good water and oil absorption, and the best preference. In Examples 6-9, increasing the amount of enzyme preparation and increasing the reaction time all obtained oat dietary fiber with a better organizational state, and the water and oil holding capacity was also improved to a certain extent. Although the product obtained in Comparative Example 1 also has a wheat flavor, without musty smell and other odors, its color and morphology are not as good as the product obtained in the example, and the color is dark black or gray; the mouthfeel is rough and hard, the state is large particles, there are many small lumps, no mildew, and the sensory scores are also low.

[0176] Effect Example 2

[0177] In addition to the sensory evaluation, the present invention also conducted a microstructure test of the samples.

[0178] The scanning electron microscopy test method is as follows: select samples that have been well treated by the fermentation method, namely, the samples of Example 3, Example 5, Example 6, Example 9, and the sample of Comparative Example 1, and place the prepared samples in the sample chamber of a scanning electron microscope (SEM). Set the scanning voltage (e.g., 15 kV) and adjust the magnification as needed (e.g., 1000x, 5000x, etc.). Scan the samples point by point, capture, and store the images. Figure 1-5 They are scanning electron microscope images of the sample of Comparative Example 1, the sample of Example 3, the sample of Example 5, the sample of Example 6 and the sample of Example 9 respectively.

[0179] From the results of the electron microscope scanning test of the microstructure, it can be seen that after the second enzymatic treatment, the bundle structure of the oat fiber changes from a densely clustered state to a loose state, presenting a loose spiral pore structure, and the specific surface area increases, which is conducive to the adsorption of substances. Examples 3, 5, and 6 all show this. In Example 6, many fiber bundles become individual fiber bundles, and the surface treatment effect is better. In Example 9, the reaction temperature is adjusted, and the fiber bundles are better opened.

[0180] X-ray diffraction analysis method: The samples that were better treated by the secondary enzymatic method, the sample in Example 6, and the sample in Comparative Example 1 were selected for X-ray diffraction analysis. The X-ray source was a Cu target (Kα radiation, λ = 1.5406 Å), the scanning range was 5-40° (2θ), the step size was 0.02°, the scanning speed was 2° / min, the voltage / current was 40 kV / 40 mA (Cu target), and the scanning results were analyzed after the scanning to characterize the changes in the crystallinity of the oat dietary fiber (such as the difference before and after treatment) and to analyze its microstructure (such as the cellulose crystal form and the proportion of the amorphous region). Figure 6 and Figure 7 These are the X-ray diffraction analysis microstructure test results of oat residue before and after the second enzymatic treatment.

[0181] The X-ray diffraction results are as follows: The X-ray diffraction peaks indicate that both samples are amorphous, with no phase changes. The main difference lies in the degree of crystallinity before and after treatment (after the second enzymatic hydrolysis). The crystallinity of the oat residue sample without the second enzymatic treatment was 15.26%, while that of the oat residue sample after the second enzymatic hydrolysis was 8.55%, indicating that the crystalline structure of the oat cellulose and hemicellulose was destroyed, and the proportion of the amorphous region increased by 6.71%.

[0182] Effect Example 3

[0183] In addition to sensory evaluation, the present invention conducted stability testing on the samples. The testing method involved packaging the samples in paper-plastic composite bags and storing them at a constant temperature of 47°C for three months. The sensory properties of the products were observed and the peroxide value was measured every month. Microbial counts (including total colony count, E. coli, and mold) were also measured after 12 months of storage at room temperature. Table 2 shows the stability testing results for the oat dietary fibers obtained in Examples 1-9 and Comparative Example 1.

[0184] Table 2 Stability test results

[0185]

[0186]

[0187] The results of the stability test show that the oat dietary fiber of Examples 1-9 of the present invention has the smell and taste of the product after 3 months at 47°C, without moldy or other odors; the moisture change is relatively small after 1 month, 2 months, and 3 months under the accelerated constant temperature condition of 47°C; the microbial state is good and the stability is good after 12 months of storage at room temperature. According to the shelf life theory, the oat dietary fiber has a room temperature storage period of 12 months. Compared with the shelf life of wet oat residue, which is only one or two days, the oat dietary fiber produced by this process has a shelf life of 12 months at room temperature, which greatly extends the shelf life, facilitates the market circulation of the product, and meets the requirements of room temperature food.

[0188] Effect Example 4

[0189] In addition to the sensory evaluation, the present invention conducted a nutritional test on the samples, selecting oat residues that had not been subjected to secondary enzymatic hydrolysis and oat residues that had been subjected to secondary enzymatic hydrolysis. The oat residues that had been subjected to secondary enzymatic hydrolysis were selected from the sample of Example 6 above.

[0190] The samples before and after the secondary enzymatic treatment were tested for moisture, protein, fat, carbohydrates, dietary fiber, and β-glucan content according to the national standard method. The test results are shown in Table 3 below.

[0191] Table 3 Product nutrition test results

[0192]

[0193] From the results of the product tests, it can be seen that there are certain differences in the nutritional results of oat residues that have not undergone secondary enzymatic treatment and those that have undergone secondary enzymatic treatment. From the perspective of total dietary fiber content, the total dietary fiber content has increased after secondary enzymatic treatment. This may be because some carbohydrates are converted into dietary fiber due to structural changes during the secondary enzymatic treatment, resulting in an increase in dietary fiber content; from the perspective of calcium content, the calcium content of oat residues that have undergone secondary enzymatic treatment is 469 mg / 100 g, which is 227 mg / 100 g higher than the calcium content of 242 mg / 100 g of oat residue that has not undergone secondary enzymatic treatment, a proportion that is 93% higher. Analysis shows that some calcium in the oats may be released during the secondary enzymatic treatment.

[0194] Although specific embodiments of the present invention have been described above, those skilled in the art will appreciate that these are merely illustrative and that the scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, and such changes and modifications are intended to fall within the scope of the present invention.

Claims

1. A method for preparing oat dietary fiber, characterized in that, It includes the following steps: The oat residue reacts under the action of a composite enzyme preparation to obtain the oat dietary fiber, and the composite enzyme preparation comprises cellulase and composite cellulase.

2. The method for preparing oat dietary fiber according to claim 1, wherein It meets at least one of the following conditions: (1) The dosage of the complex enzyme preparation is 0.1% to 0.5% by weight of the oat residue, for example, 0.1%, 0.25%, 0.3%, 0.4% or 0.5%. (2) The cellulase model is Celluclast 1.5L; (3) The model of the composite cellulase is composite cellulase Viscozyme; (4) The complex enzyme preparation further comprises xylanase; preferably, the model of the xylanase is Shearzyme 500L.

3. The method for preparing oat dietary fiber according to claim 1, wherein It includes the following steps: S1. At 45-75°C, the aqueous solution of the oat residue is reacted in the presence of the complex enzyme preparation to obtain a liquid D; S2. Inactivate the enzyme at 85-95°C to obtain liquid E. S3. The liquid E is centrifuged to obtain a semi-solid oat residue F; S4. The semi-solid oat residue F was dried to obtain material G; S5. The material G is crushed or not crushed, sieved, and treated with a magnetic rod to obtain the oat dietary fiber; Preferably, the method for preparing oat dietary fiber further comprises the following steps: S1. At 45-75 ° C, the aqueous solution of the oat residue in the presence of the complex enzyme preparation is reacted to obtain liquid D, the mass of water is added to 0.5-3 times the mass of the oat residue, stirring is started, and the stirring speed is 50-100 rpm; S2. Incubate at 85-95°C for 10-15 minutes to inactivate the enzyme to obtain liquid E; S3. The liquid E is centrifuged to obtain a semi-solid oat residue F; S4. The semi-solid oat residue F is dried to obtain material G; S5. The material G is crushed or not crushed, sieved, and treated with a magnetic rod to obtain the oat dietary fiber.

4. The method for preparing oat dietary fiber according to claim 3, wherein It meets at least one of the following conditions: (1) The temperature in step S1 is 40-55°C, preferably 45-55°C, for example 45°C, 50°C or 55°C; (2) The mass of water added in step S1 is 0.5-3 times the mass of the oat residue; (3) The temperature of water added in step S1 is 30-70°C, preferably 30-50°C, more preferably 40-50°C, for example 40°C or 50°C; (4) The complex enzyme preparation in step S1 is cellulase and complex cellulase, or cellulase, complex cellulase and xylanase, for example, the complex enzyme preparation is cellulase Celluclast 1.5L and complex cellulase Viscozyme, or cellulase Celluclast 1.5L, complex cellulase Viscozyme and xylanase Shearzyme 500L; (5) The reaction time in step S1 is 30-180 min, preferably 30-90 min, for example 30 min, 60 min or 90 min; (6) The stirring speed in step S1 is 60 to 90 rpm, for example, 60 rpm or 82 rpm; (7) The holding temperature in step S2 is 85°C; (8) The holding time in step S2 is 10 min; (9) The centrifugal speed in step S3 is 3000 rpm; (10) The moisture content of the dried material in step S4 is ≤10%; (11) In step S4, the inlet air temperature is 180°C and the feed rate is 500 kg / hour; (12) The size of the sieve in step S5 is 10 mesh; (13) The strength of the magnetic rod in step S5 is 12,000 Gauss.

5. The method for preparing oat dietary fiber according to claim 3, wherein It meets at least one of the following conditions: (1) When the complex enzyme preparation in step S1 is cellulase and complex cellulase, the dosage of the complex enzyme preparation is 0.1% to 0.5% by weight of the oat residue, for example, 0.1%, 0.25%, 0.4% or 0.5%; Preferably, when the complex enzyme preparation in step S1 is cellulase and complex cellulase, the amount of the cellulase is 0.05-0.2% by weight of the oat residue, such as 0.05%, 0.15% or 0.2%; the amount of the complex cellulase is 0.05-0.3% by weight of the oat residue, such as 0.05%, 0.1%, 0.2% or 0.3%; (2) When the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the dosage of the complex enzyme preparation is 0.3% to 0.5% by weight of the oat residue, for example, 0.3% or 0.5%; Preferably, when the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the amount of the cellulase is 0.05-0.1% by weight of the oat residue, for example, 0.1%; the amount of the complex cellulase is 0.1-0.2% by weight of the oat residue, for example, 0.1% or 0.2%; the amount of the xylanase is 0.1-0.2% by weight of the oat residue, for example, 0.1% or 0.2%.

6. The method for preparing oat dietary fiber according to claim 3, wherein It meets at least one of the following conditions: (1) When the complex enzyme preparation in step S1 is cellulase and complex cellulase, the order of adding the complex enzyme preparation is to add cellulase and complex cellulase in sequence; (2) When the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the order of adding the complex enzyme preparation is to add cellulase, complex cellulase and xylanase in sequence; (3) When the complex enzyme preparation in step S1 is cellulase and complex cellulase, the reaction temperature of step S1 is 45-55°C, for example, 45°C, 50°C or 55°C; (4) When the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the reaction temperature of step S1 is 45-55°C, for example, 50°C; (5) When the complex enzyme preparation in step S1 is cellulase and complex cellulase, the reaction time of step S1 is 30 to 180 min, preferably 30 to 90 min, for example, 30 min, 60 min or 90 min; (6) When the complex enzyme preparation in step S1 is cellulase, complex cellulase and xylanase, the reaction time of step S1 is 30 to 90 minutes, for example, 60 minutes.

7. The method for preparing oat dietary fiber according to claim 1, wherein The composition of the complex enzyme preparation is any of the following: (1) Cellulase Celluclast 1.5L 0.05% (the percentage is the percentage of the weight of oat residue, and the following percentages are all the percentage of the weight of oat residue) and composite cellulase Viscozyme 0.05%; (2) Cellulase Celluclast 1.5L 0.15% and composite cellulase Viscozyme 0.1%; (3) Cellulase Celluclast 1.5L 0.2% and composite cellulase Viscozyme 0.2%; (4) Cellulase Celluclast 1.5L 0.2% and composite cellulase Viscozyme 0.3%; (5) Cellulase Celluclast 1.5L 0.1%, composite cellulase Viscozyme 0.1% and xylanase Shearzyme 500L 0.1%; (6) Cellulase Celluclast 1.5L 0.1%, complex cellulase Viscozyme 0.2% and xylanase Shearzyme 500L 0.2%; (7) Cellulase Celluclast 1.5L 0.2% and complex cellulase Viscozyme 0.05%.

8. An oat dietary fiber, characterized in that The oat dietary fiber is prepared according to the preparation method of any one of claims 1 to 7.

9. The oat dietary fiber according to claim 8, wherein The oat dietary fiber meets at least one of the following conditions: (1) The raw material of the oat dietary fiber comprises 50%-99% oat components and 1%-50% water, where % is the percentage of the weight of each component to the total weight of the raw material of the oat dietary fiber; (2) The moisture content of the oat dietary fiber is ≤10%, such as 5.0%, 6.0%, 5.5% or 6.5%; (3) The oat ingredient includes oatmeal or oat flour; Preferably, the method for preparing oat rice comprises the following steps: removing stones, shelling, screening, drying and packaging the raw oats to obtain the oat rice; More preferably, the oatmeal is imported from Australia; Preferably, the preparation method of the oat flour comprises the following steps: removing stones, shelling, screening, drying, crushing and packaging the raw oats to obtain the oat flour; More preferably, the oatmeal powder is imported from Australia; (4) The oat dietary fiber has a wheaty flavor, a soft texture, and is in the form of solid flakes or powdery solids; (5) The oat dietary fiber has the smell and taste that the product should have, and has no musty smell or other foreign smell; (6) The oat dietary fiber has the color of oatmeal, which is golden to brown; (7) The oat dietary fiber is in the form of crumbs, dry and loose, without lumps or mildew; (8) The scanning electron micrographs of the oat dietary fiber are shown in Figures 2 to 5; (9) The X-ray diffraction pattern of the oat dietary fiber is shown in FIG7 ; (10) The energy of the oat dietary fiber is 1200-2000 kJ / 100 g, for example, 1493 kJ / 100 g; (11) The moisture content of the oat dietary fiber is 2.0-13.0 g / 100 g, for example, 4.25 g / 100 g; (12) The protein content of the oat dietary fiber is 15.0-35.0 g / 100 g, for example, 25.5 g / 100 g; (13) The fat content of the oat dietary fiber is 1.0-18.0 g / 100 g, for example 6.1 g / 100 g; (14) The carbohydrate content of the oat dietary fiber is 30.0-70.0 g / 100 g, for example 49.60 g / 100 g; (15) The total dietary fiber content of the oat dietary fiber is 20.0-65.0 g / 100 g, for example 47.60 g / 100 g; (16) The β-glucan content of the oat dietary fiber is 1.0-10.0 g / 100 g, for example, 3.46 g / 100 g; (17) The calcium content of the oat dietary fiber is 50-1000 mg / 100 g, for example 469 mg / 100 g; (18) The sodium content of the oat dietary fiber is 5.0-100.0 mg / 100 g, for example, 15.9 mg / 100 g.

10. Use of the oat dietary fiber according to claim 8 or 9 as food.

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