Preparation method and system of germinated all-component oat milk and oat flour

Abstract

The invention provides a preparation method and system of germinated all-component oat milk and oat flour, and relates to the field of food processing. Comprising the following steps: performing germination treatment and baking treatment on an oat raw material to obtain baked germinated oats, mixing the baked germinated oats with a certain proportion of water, and performing coarse crushing to obtain germinated oat coarse pulp; after enzymolysis, pumping into two sides of a two-channel high-energy fluid mill two-channel opposite high-pressure pump to realize the effects of superfine grinding, emulsification homogenization, efficient sterilization and the like of germinated oat coarse pulp large particles, so as to obtain germinated all-component oat milk; the germinated oat coarse pulp and supercritical CO2 are pumped into a two-channel high-energy fluid mill for convection impact, and a germinated all-component oat milk-supercritical CO2 mixture is obtained; and then the liquid oat milk is exploded into micron-scale to nano-scale particles through high-pressure atomization, evaporation and gasification expansion, and the germinated all-component oat flour is obtained. According to the germinated all-component oat milk and oat flour obtained by the preparation method disclosed by the invention, nutritional ingredients are well reserved, and enzyme deactivation and sterilization of the germinated all-component oat milk and oat flour can be realized at the same time.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more specifically, to a method and system for preparing germinated whole-component oat milk and oat flour. Background Technology

[0002] Oat milk and oat flour are among the main processed products of oats. Oat milk has a delicate, sweet taste and high nutritional value, and has become a typical representative of a rapidly developing new milk substitute in recent years. Germination technology refers to the process of placing grain grains in a suitable temperature and humidity environment, causing physiological and biochemical changes within the grains. This technology has been proven to be a rapid and effective biological method to improve the nutritional value and bioactivity characteristics of grain foods, significantly increasing the content of active ingredients such as β-glucan and phenolic substances in grains.

[0003] Currently, there are no reported technologies for preparing high-quality oat milk and oat flour using germination processes. Furthermore, existing processing methods struggle to effectively break down large particles such as dietary fiber in oats. These large particles not only result in a coarse texture but also tend to settle, affecting the stability of oat milk and oat flour beverages. To address this issue, current processes typically employ filtration to remove these substances. This process not only leads to significant nutrient loss and resource waste but also contributes to environmental pollution. Moreover, filtered products often still require the addition of stabilizers and emulsifiers to ensure stability. Additionally, oat milk products require additional sterilization equipment and often utilize heat sterilization processes such as UHT. Wet oat flour production often uses spray drying, but conventional spray temperatures are excessively high, leading to the loss of heat-sensitive components in oats and severely impacting the product's nutritional quality.

[0004] For example, patent CN102960461B discloses a method for preparing oat milk with good taste, color, and stability. The oat raw materials used in this document have not undergone germination treatment. To solve the problem of product instability, the preparation process adopted in this document is: maturation - first grinding - enzymatic hydrolysis and liquefaction - second grinding - blending - homogenization - filling and sterilization. In this process, the supernatant and sediment are discarded after enzymatic hydrolysis and liquefaction and the second grinding, respectively. This method discards a large amount of nutrients and functional active ingredients in the oat raw materials, resulting in resource waste. In addition, the process involves multiple centrifugal grinding processes, which are cumbersome and require the addition of sucrose for blending. Patent CN115843884B discloses an oat milk and its preparation method. The oat raw materials used in this document have not been germinated. In order to ensure the nutrition, taste and stability of the oat milk, although this document does not have a filtration and residue removal process, it blends the enzymatically hydrolyzed oats with vegetable oil and edible salt. This process introduces oil components from other sources, so the product obtained is not a complete oat milk. Moreover, this process requires additional enzyme inactivation and UHT sterilization steps. Summary of the Invention

[0005] The purpose of this invention is to provide a method and system for preparing germinated whole-component oat milk and oat flour. The nutritional value of the germinated whole-component oat milk and oat flour prepared by this method is significantly improved, which can effectively enhance the stability and sensory quality of brewed beverages made from germinated whole-component oat milk and oat flour. At the same time, it can achieve enzyme inactivation and sterilization of germinated whole-component oat milk and oat flour, and has significant sleep-aiding effects, thus meeting consumers' demand for functional, nutritious, and healthy plant-based milk beverages.

[0006] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: A method for preparing germinated whole-component oat milk includes the following steps: Oats are germinated and then baked to obtain baked germinated oats. The roasted sprouted oats are mixed with water in a first specified ratio and then coarsely ground to obtain a sprouted oat paste. The germinated oat pulp was enzymatically hydrolyzed. The enzymatically hydrolyzed germinated oat pulp is pumped into the two feed channels of a dual-channel high-energy fluid mill, where it undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain germinated whole-component oat milk.

[0007] Furthermore, in this invention, the step of sequentially germinating and baking the oats to obtain baked germinated oats includes: Rinse the oats with water until the water is clear and free of impurities. Soak the washed oats in water at 20°C for 10 hours; Drain the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats. The sprouted oats are placed in a tunnel oven and baked at 110℃-150℃ to obtain baked sprouted oats.

[0008] Furthermore, in this invention, the step of mixing the roasted sprouted oats with water in a first specified ratio and then coarsely grinding them to obtain a sprouted oat paste specifically includes: The roasted sprouted oats were mixed with water at a ratio of 1:7-9 and coarsely ground using a cutting-type wet grinder to obtain a sprouted oat pulp with an average particle size of 60-100μm.

[0009] Furthermore, in this invention, the processing pressure of the dual-channel high-energy fluid mill is 90~280 MPa, and the number of processing cycles is one.

[0010] Furthermore, in this invention, a method for preparing germinated whole-component oat flour is characterized by comprising the following steps: Oats are germinated and then baked to obtain baked germinated oats. The roasted sprouted oats are mixed with water in a second specified ratio and coarsely ground to obtain a sprouted oat paste. The germinated oat pulp was enzymatically hydrolyzed. The enzymatically hydrolyzed germinated oat pulp is pumped into one of the feed channels of a dual-channel high-energy fluid mill, while supercritical CO2 is pumped into the other feed channel. The mixture undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain a germinated whole-component oat milk-supercritical CO2 mixture. The germinated whole-component oat milk-supercritical CO2 mixture is sprayed into a low-temperature spray device through an atomizing nozzle, and germinated whole-component oat flour is obtained through water evaporation and CO2 vaporization.

[0011] Furthermore, in this invention, the step of sequentially germinating and baking the oats to obtain baked germinated oats includes: Rinse the oats with water until the water is clear and free of impurities. Soak the washed oats in water at 20°C for 10 hours; Drain the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats. The sprouted oats are placed in a tunnel oven and baked at 110℃-150℃ to obtain baked sprouted oats.

[0012] Furthermore, in this invention, the step of mixing the roasted sprouted oats with water in a second specified ratio and then coarsely grinding them to obtain a sprouted oat paste specifically includes: The roasted sprouted oats were mixed with water at a ratio of 1:2-4 and coarsely ground using a cutting-type pulverizer to obtain a sprouted oat pulp with an average particle size of 60-100μm.

[0013] Furthermore, in this invention, the high-energy fluid mill is subjected to a processing pressure of 90~280 MPa and a processing cycle of one.

[0014] Furthermore, in this invention, the pressure of the supercritical CO2 feed channel of the dual-channel high-energy fluid mill is 10~30 MPa, so as to maintain the supercritical state of CO2 at all times.

[0015] Furthermore, in this invention, the temperature during low-temperature spraying by the low-temperature spraying device is <90°C, and the moisture content of the resulting germinated whole-component oat flour is ≤10%.

[0016] A system for preparing the germinated whole-component oat milk or the germinated whole-component oat flour, comprising: A germination and baking device is used to germinate and bake oats to obtain baked germinated oats. A coarse grinding device is connected to the rear end of the germination and baking device, used to mix the baked germinated oats with water in a specified ratio and coarsely grind them to obtain germinated oat coarse pulp; A heating and stirring enzymatic hydrolysis device is connected to the rear end of the coarse grinding device and is used for enzymatic hydrolysis of the germinated oat pulp. The dual-channel high-energy fluid mill has its feed end connected to the heating and stirring enzymatic hydrolysis device and the supercritical CO2 source respectively through a valve group. It is used to pressurize the enzymatically hydrolyzed germinated oat pulp and / or supercritical CO2, and to carry out convective impact in the high-speed vortex kinetic energy collision chamber at its end to produce germinated whole-component oat milk or germinated whole-component oat milk-supercritical CO2 mixture. An aseptic filling device is used to fill the produced germinated whole-component oat milk. A low-temperature spraying device is used to dry the produced germinated whole-component oat milk-supercritical CO2 mixture to obtain germinated whole-component oat flour.

[0017] Furthermore, in this invention, the valve group includes a three-way control valve and an inlet valve; the three-way control valve is disposed between the heating and stirring enzymatic hydrolysis device and the feed end of the dual-channel high-energy fluid mill, and is used to guide the enzymatically hydrolyzed germinated oat pulp to the two feed channels or one feed channel of the dual-channel high-energy fluid mill. The inlet valve is located between the supercritical CO2 source and the feed end of the dual-channel high-energy fluid mill, and is used to guide the supercritical CO2 to one of the feed channels of the dual-channel high-energy fluid mill.

[0018] Furthermore, in this invention, the dual-channel high-energy fluid mill includes a dual-channel opposed high-pressure pump; the dual-channel opposed high-pressure pump includes a first convection channel and a second convection channel, both ends of the first convection channel and the second convection channel are respectively provided with high-pressure valves connected to the feed pipe, the first convection channel is used for pressurizing and pumping germinated oat pulp on both sides, and the second convection channel is used for pressurizing and pumping germinated oat pulp and supercritical CO2 on both sides; wherein, the maximum flow rate of the dual-channel opposed high-pressure pump is 5 T / h and the maximum pressure is 280 MPa.

[0019] Furthermore, the present invention also includes a CO2 recovery device, which is connected between the cryogenic spray device and the supercritical CO2 source for recovering and recycling CO2.

[0020] Furthermore, the present invention also includes a rapid heat exchanger disposed between the aseptic filling devices of the dual-channel high-energy fluid mill for rapidly cooling the germinated whole-component oat milk.

[0021] The present invention has at least the following advantages or beneficial effects: This invention obtains sprouted oats with higher levels of functional and nutritional components such as γ-aminobutyric acid, β-glucan, and protein by germinating oat raw materials; after roasting the sprouted oats, they are mixed with a certain proportion of water and coarsely ground in a cutting-type wet pulverizer to obtain a sprouted oat slurry; the sprouted oat slurry is then enzymatically hydrolyzed and pumped into a dual-channel high-energy fluid mill, eliminating the need for a filtration process. For the production of germinated whole-component oat milk, a dual-channel high-energy fluid mill pumps germinated oat slurry into both sides of a dual-channel opposed high-pressure pump. The slurry undergoes convective collisions in a high-speed vortex kinetic energy collision chamber, achieving ultra-fine pulverization, emulsification, homogenization, and efficient sterilization of large particles. This results in germinated whole-component oat milk, which is then rapidly cooled by a rapid heat exchanger and aseptically filled directly into the germinated whole-component oat milk product using an aseptic filling device. For germinated whole-component oat flour, a dual-channel high-energy fluid mill is used to convect and collide it with supercritical CO2 in a high-speed vortex kinetic energy collision chamber, achieving the desired effect of ultra-fine pulverization, emulsification, homogenization, and efficient sterilization of large particles. The process involves thorough mixing with supercritical CO2, resulting in the ultra-fine pulverization, emulsification, homogenization, and synergistic sterilization of large oat milk particles. The temperature of the germinated whole-component oat milk-supercritical CO2 mixture is raised to 50-80°C. Under high pressure, the mixture is sprayed into a low-temperature spray device at the atomization outlet of the cavity. Through high-pressure atomization, high-temperature evaporation, and the rapid vaporization and expansion of supercritical CO2 due to a sudden pressure drop, the liquid oat milk is broken into micron to nano-sized particles, accelerating water evaporation. These combined effects achieve rapid water evaporation, resulting in germinated whole-component oat flour. The germinated whole-component oat milk and oat flour obtained by this invention effectively improve the functional and nutritional components of oat raw materials, such as γ-aminobutyric acid, β-glucan, and total protein, while also fully preserving the raw materials and significantly enhancing their nutritional value. This effectively improves the stability and sensory quality of beverages made from germinated whole-component oat milk and oat flour. Simultaneously, it achieves enzyme inactivation and sterilization of the germinated whole-component oat milk and oat flour, avoiding the problem of product quality degradation caused by additional high-temperature sterilization processes. The processing requires no other stabilizers or thickeners, and animal experiments have shown that the product has significant sleep-aiding effects, meeting consumers' demand for functional, nutritious, and healthy plant-based milk beverages. Attached Figure Description

[0022] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 A schematic flowchart of the steps in the method for preparing germinated whole-component oat milk provided in the application embodiment; Figure 2 A schematic flowchart of the method for preparing germinated whole-component oat flour provided in the application embodiment; Figure 3 A front view of a system for preparing the germinated whole-component oat milk or the germinated whole-component oat flour, provided in the embodiments of the application; Figure 4 For application Figure 3 Enlarged schematic diagram of the structure at point A in the middle; Figure 5 A right-side view of a dual-channel high-energy fluid mill provided in the embodiment of the application; Figure 6 A top sectional view of the dual-channel high-energy fluid mill provided in the embodiment of the application; Figure 7 A cross-sectional view of the first high-speed vortex kinetic energy collision cavity provided in the embodiment of the application; Figure 8 A cross-sectional view of the second high-speed vortex kinetic energy collision cavity provided in the embodiment of the application; Figure 9 The content of γ-aminobutyric acid in germinated whole-component oat milk and oat flour beverages provided in the application examples; Figure 10 The β-glucan content of the germinated whole-component oat milk and oat flour beverage provided in the application examples; Figure 11 The particle size distribution of germinated whole-component oat milk and oat flour beverages provided in the embodiments of the application; Figure 12 The instability index of the germinated whole-component oat milk and oat flour beverage provided in the application examples.

[0024] Figure reference numerals: 1-Cleaning and germination device, 2-Tunnel baking device, 3-Coarse crushing device, 4-Heating, stirring, and enzymatic hydrolysis device, 5-Dual-channel high-energy fluid mill, 51-Pipeline pump, 52-Feed pipe, 53-Dual-channel opposed high-pressure pump, 531-First high-pressure valve, 5311-First high-pressure outlet, 532-Second high-pressure valve, 5321-Second high-pressure outlet, 533-First convection channel, 54-First high-speed vortex kinetic energy collision chamber, 541- 542-Jet Zone, 543-Second Convection Channel, 55-Second High-Speed ​​Vortex Kinetic Energy Collision Chamber, 551-Second Convection Zone, 552-Vortex Zone, 553-Jet Diffusion Zone, 56-Three-Way Control Valve, 57-Inlet Valve, 6-Rapid Heat Exchanger, 7-Aseptic Filling Device, 8-Low Temperature Spray Device, 81-Atomizing Nozzle, 82-Powder Collection Chamber, 9-CO2 Recovery Device, 10-Supercritical CO2 Storage Tank. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0026] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention. Example

[0027] Please refer to Figure 1 The figure shows a flowchart of the preparation method of germinated whole-component oat milk in an embodiment of the present invention. This embodiment provides a method for preparing germinated whole-component oat milk, including the following steps: S110. The oats are germinated and baked in sequence to obtain baked germinated oats; S120. Mix the roasted sprouted oats with water in a first specified ratio and coarsely grind them to obtain a sprouted oat paste. S130. Enzymatically hydrolyze the sprouted oat pulp; S140. The enzymatically hydrolyzed germinated oat pulp is pumped into the two feed channels of a dual-channel high-energy fluid mill and subjected to convective impact in a high-speed vortex kinetic energy collision chamber to obtain germinated whole-component oat milk.

[0028] As a preferred embodiment, the oats mentioned above are fresh, hulled, and unspoiled white oats.

[0029] As a preferred embodiment, the above-mentioned step S110 and the preparation steps of baking germinated oats are as follows: S111. Rinse the oats with water until the water is clear and free of impurities. S112. Soak the washed oats in 20℃ water for 10 hours; S113. Remove the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats; S114. Place the sprouted oats in a tunnel-type electric heating dryer and bake at 110-150℃ to obtain baked sprouted oats.

[0030] In a preferred embodiment, the water in step S120 is purified water, and the first specified ratio is roasted sprouted oats:water = 1:7-9. That is, for the preparation of oat milk, the amount of water added is 7-9 times the mass of the oats. The coarse grinding process is carried out using a cutting-type wet grinder, and the average particle size of the ground sprouted oat pulp is 60-100 μm.

[0031] It should be noted that the dual-channel high-energy fluid mill is a processing technology that, during operation, releases energy through high-pressure materials in the convection channel via high-speed vortex kinetic energy impact chambers, involving high-speed shearing, collision, jetting, and cavitation. This achieves effective ultra-fine grinding, emulsification and homogenization of the materials, as well as the elimination of microorganisms. However, since the reaction chamber pore size of the high-energy fluid mill is 300-1000 μm, coarse grinding of the grains is necessary to meet this particle size requirement.

[0032] In a preferred embodiment, step 130 involves enzymatically hydrolyzing the germinated oat pulp, specifically including: feeding the germinated oat pulp into a heating and stirring enzymatic hydrolysis device for heating, and using a dual-enzyme distribution enzymatic hydrolysis method to obtain enzymatically hydrolyzed germinated oat pulp.

[0033] In a preferred embodiment, step S140 involves pumping the enzymatically hydrolyzed germinated oat slurry into the two feed channels of a dual-channel high-energy fluid mill, where it undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain germinated whole-component oat milk. The high-energy fluid mill operates at a pressure of 90-280 MPa, and the treatment is performed once. The microbial content in the oat milk processed by the high-energy fluid mill already meets national standards, eliminating the need for additional sterilization. Furthermore, the prepared oat milk requires no filtration, fully preserving the nutrients in the grains. This results in more uniform particle dispersion and better stability of the processed material, while effectively killing microorganisms in the grain slurry.

[0034] As a preferred embodiment, the above preparation method further includes step 150, which involves rapidly cooling the germinated whole-component oat milk through a rapid heat exchanger and aseptically filling the cooled germinated whole-component oat milk to finally obtain the oat milk product.

[0035] Reference Figure 2 This application also provides a method for preparing germinated whole-component oat flour, comprising the following steps: S210. The oats are sequentially germinated and baked to obtain baked germinated oats; S220. Mix the roasted sprouted oats with water in the second specified ratio and coarsely grind them to obtain a sprouted oat paste. S230. Enzymatically hydrolyze the sprouted oat pulp; S240. The enzymatically hydrolyzed germinated oat pulp is pumped into one of the feed channels of a dual-channel high-energy fluid mill, while supercritical CO2 is pumped into the other feed channel. The mixture undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain a mixture of germinated whole-component oat milk and supercritical CO2. S250: The germinated whole-component oat milk-supercritical CO2 mixture is sprayed into a low-temperature spray device through an atomizing nozzle, and germinated whole-component oat flour is obtained through water evaporation and CO2 vaporization.

[0036] As a preferred embodiment, the oats mentioned above are fresh, hulled, and unspoiled white oats.

[0037] As a preferred embodiment, the above-mentioned step S210 and the preparation steps of baking germinated oats are as follows: S211. Rinse the oats with water until the water is clear and free of impurities. S212. Soak the washed oats in 20℃ water for 10 hours; S213. Remove the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats. S214. Place the sprouted oats in a tunnel-type electric heating dryer and bake at 110-150℃ to obtain baked sprouted oats.

[0038] In a preferred embodiment, the water used in step S220 is purified water, and the first specified ratio is roasted sprouted oats:water = 1:2-4. That is, for the preparation of oat flour, the amount of water added is 2-4 times the mass of the oats. The coarse grinding process is performed using a cutting-type wet grinder, and the average particle size of the ground sprouted oat pulp is 60-100 μm.

[0039] In a preferred embodiment, step 230 involves enzymatically hydrolyzing the germinated oat pulp, specifically including: feeding the germinated oat pulp into a heating and stirring enzymatic hydrolysis device for heating, and using a dual-enzyme distribution enzymatic hydrolysis method to obtain enzymatically hydrolyzed germinated oat pulp.

[0040] In a preferred embodiment, step S240 involves pumping the enzymatically hydrolyzed sprouted oat slurry into one feed channel of a dual-channel high-energy fluid mill, while simultaneously pumping supercritical CO2 into the other feed channel. The slurry undergoes convective impact in a high-speed vortex kinetic energy collision chamber, resulting in a mixture of sprouted whole-component oat milk and supercritical CO2. Specifically, the sprouted oat slurry and supercritical CO2 are simultaneously pressurized by dual-channel opposed high-pressure pumps through the two channels of the dual-channel high-energy fluid mill, and then convectively impact in the high-speed vortex kinetic energy collision chamber. This achieves thorough mixing of the sprouted oat slurry and supercritical CO2, resulting in ultra-fine grinding of large particles in the sprouted oat slurry, emulsification and homogenization, instantaneous heating, and synergistic sterilization, yielding a mixture of sprouted whole-component oat milk and supercritical CO2. The high-energy fluid mill operates at a pressure of 90-280 MPa, and the treatment is performed once. The microbial content in the treated oat flour already meets national standards, eliminating the need for additional sterilization. Furthermore, the prepared oat flour does not require filtration, fully retaining the nutrients in the grain. This results in more uniform particle dispersion and better stability of the processed material, while effectively killing microorganisms in the grain slurry.

[0041] Supercritical CO2 can fully dissolve oat milk through high-speed convection impact with germinated oat pulp. When sprayed out, the pressure drops sharply, and the CO2 rapidly vaporizes and expands, which will break the liquid oat milk into micron or even nano-sized particles, accelerating water evaporation. In addition, CO2 can dissolve lipids and lower the intracellular pH by penetrating the cell membrane of microorganisms, destroying the membrane structure and key enzyme activity. At the same time, the vaporization of CO2 during decompression causes cell rupture, achieving excellent sterilization effect.

[0042] In a preferred embodiment, step S250 involves spraying the germinated whole-component oat milk-supercritical CO2 mixture into a low-temperature spray device via an atomizing nozzle. Germinated whole-component oat flour is obtained through water evaporation and CO2 vaporization. The higher the processing pressure of the high-energy fluid mill, the higher the material temperature rises; at pressures above 200 MPa, it can even reach 80°C, and the material retains a high impact velocity as it flows out of the chamber. The atomizing nozzle atomizes the high-speed, high-temperature material, and combined with supercritical CO2, achieves water evaporation and material concentration. Furthermore, the high-energy impact and instantaneous heating of the high-energy fluid mill achieve effective sterilization; at a pressure of 175 MPa, complete inactivation of Escherichia coli, Staphylococcus aureus, and molds and yeasts can be achieved.

[0043] Furthermore, the germinated whole-component oat milk-supercritical CO2 mixture is sprayed into a low-temperature spray device through an atomizing nozzle. During the process of obtaining germinated whole-component oat flour through water evaporation and CO2 vaporization, CO2 can be recovered simultaneously. A CO2 recovery device is connected to the low-temperature spray device, and the recovered supercritical CO2 can be transported to a supercritical CO2 storage tank for storage, so as to be pumped back into the dual-channel high-energy fluid mill for use, thereby realizing recycling.

[0044] Furthermore, the pressure of the supercritical CO2 feed channel of the dual-channel high-energy fluid mill is 10~30 MPa, ensuring that the entire high-energy fluid mill process is maintained under the pressure and temperature conditions of the supercritical CO2 state.

[0045] Furthermore, the low-temperature spraying device operates at a temperature of <90℃, which effectively prevents the nutritional components of oats from being destroyed by high temperatures, resulting in a moisture content of ≤10% for the germinated whole-component oat flour.

[0046] Reference Figures 3-8 This application also provides a system for preparing germinated whole-component oat milk / oat flour, comprising a germination and baking device, a coarse grinding device 3, a heating and stirring enzymatic hydrolysis device 4, and a dual-channel high-energy fluid mill 5 connected in sequence via pipelines, as well as an aseptic filling device 7 and a low-temperature spraying device 8 connected to the two outlets of the dual-channel high-energy fluid mill 5. The germination and baking device is used to germinate and bake oats to obtain baked germinated oats. The germination and baking device includes a washing and germination device 1 and a tunnel baking device 2 connected in sequence. The washing and germination device 1 is used to wash and germinate the oat raw materials to obtain germinated oats; the tunnel baking device 2 is used to bake the germinated oats at high temperature to obtain baked germinated oats. The coarse grinding device 3 is a cutting-type wet pre-grinding device used to mix the baked germinated oats with water in a specified ratio and coarsely grind them to obtain a germinated oat slurry. The heating and stirring enzymatic hydrolysis device 4 is used to enzymatically hydrolyze the germinated oat slurry. A dual-channel high-energy fluid mill 5 has its feed end connected to a heating and stirring enzymatic hydrolysis device 4 and a supercritical CO2 source via valve groups. This device pressurizes the enzymatically hydrolyzed germinated oat pulp and / or supercritical CO2, and performs convective impacts in a high-speed vortex kinetic energy collision chamber at its end to produce germinated whole-component oat milk or a mixture of germinated whole-component oat milk and supercritical CO2. In this embodiment, the supercritical CO2 source is a supercritical CO2 storage tank 10 containing supercritical CO2. An aseptic filling device 7 is used to fill the produced germinated whole-component oat milk; a low-temperature spraying device 8 is used to dry the produced germinated whole-component oat milk-supercritical CO2 mixture to obtain germinated whole-component oat flour.

[0047] In a preferred embodiment, the valve assembly includes a three-way control valve 56 and an inlet valve 57. The three-way control valve 56 is positioned between the heating and stirring enzymatic hydrolysis device 4 and the feed end of the dual-channel high-energy fluid mill 5, and is used to guide the enzymatically hydrolyzed germinated oat slurry to either one or two feed channels of the dual-channel high-energy fluid mill 5. This allows for selective pumping of the oat slurry during oat milk and oat flour preparation. The inlet valve 57 is positioned between the supercritical CO2 storage tank 10 and the feed end of the dual-channel high-energy fluid mill 5, and is used to guide supercritical CO2 to one feed channel of the dual-channel high-energy fluid mill 5 during oat flour preparation.

[0048] In a preferred embodiment, the aforementioned dual-channel high-energy fluid mill 5 includes a dual-channel opposed high-pressure pump 53; the dual-channel opposed high-pressure pump 53 includes a first convection channel 533 and a second convection channel 543, both ends of the first convection channel 533 and the second convection channel 543 are respectively provided with high-pressure valves connected to the feed pipe 52; the first convection channel 533 is used for pressurizing and pumping germinated oat pulp on both sides, and the second convection channel 543 is used for pressurizing and pumping germinated oat pulp and supercritical CO2 on both sides; wherein, the maximum flow rate of the dual-channel opposed high-pressure pump 53 is 5 T / h and the maximum pressure is 280MPa.

[0049] It should be noted that the basic structure of the high-energy fluid mill is disclosed in patents CN202411040096.4 and CN202510404987.1, and will not be described in detail in this application. The opposed high-pressure pump is the core pressurizing device of the dual-channel high-energy fluid mill 5. Its internal basic structure is specifically disclosed in CN202420286337.2, but this application improves upon it. Specifically, the five plungers are simplified to the more commonly used three plungers, and two outlet pipes are respectively provided on both sides of the opposed pump head, for a total of four outlet channels, forming two convection channels, namely the first convection channel 533 and the second convection channel 543 (that is, constituting the dual-channel opposed high-pressure pump 53). Each channel is equipped with a high-pressure valve at both ends, connected to the feed pipe 52, for controlling the opening and closing of the channel. The first convection channel 533 is used for pressurizing and pumping the germinated oat pulp on both sides, and the second convection channel 543 is used for pressurizing and supercritical CO2 pumping the germinated oat pulp on both sides. The remaining components, such as the motor, transmission device, and pipeline pump 51, are the same as those in existing disclosed equipment and will not be described in detail in this application.

[0050] High-speed vortex kinetic energy collision cavities are respectively assembled at the impact points of the two convection channels for convective impact between germinated oat pulp and between germinated oat pulp and supercritical CO2, yielding germinated whole-component oat milk and a mixture of germinated whole-component oat milk and supercritical CO2. Specifically, the end of the first convection channel 533 is a first high-speed vortex kinetic energy collision cavity 54, which contains a first convection impact zone 541 and a jet zone 542 connected to the first convection impact zone 541. The end of the second convection channel 543 is a second high-speed vortex kinetic energy collision cavity 55, which contains a second convection impact zone 551 and vortex zones 552 and jet diffusion zones 553 respectively connected to and opposite to the second convection impact zone 551.

[0051] Through further improvements to the high-energy fluid mill, the processing pressure has been significantly increased (up to 280 MPa), enabling the preparation of grain slurry without filtration. This process fully preserves the nutrients in the grain, resulting in more uniform particle dispersion and better stability of the processed material, while effectively killing microorganisms in the grain slurry.

[0052] As a preferred embodiment, the system further includes a CO2 recovery device 9, which is connected between the cryogenic spray device 8 and the supercritical CO2 source for recovering and recycling CO2.

[0053] In a preferred embodiment, the system further includes a rapid heat exchanger 6, disposed between the aseptic filling device 7 of the dual-channel high-energy fluid mill 5, for rapidly cooling the germinated whole-component oat milk.

[0054] In one specific embodiment, during the preparation of germinated whole-component oat milk and oat flour based on the dual-channel high-energy fluid mill 5 system, the oats are first cleaned and germinated in the cleaning and germination device 1 to obtain germinated oats, which are then fed into the tunnel baking device 2. The baked germinated oats are then processed into a cutting-type wet pre-pulverizing device to produce germinated oat slurry. The germinated oat slurry is then pumped into a heated stirring enzymatic hydrolysis tank by a pneumatic pump for enzymatic hydrolysis.

[0055] When preparing germinated whole-component oat milk, the three valve ports of the three-way control valve 56 are connected. The enzymatically hydrolyzed germinated oat pulp is pressurized by a centrifugal pump and pumped into two pipeline pumps 51. It is then pumped into a dual-channel opposed high-pressure pump 53 through the feed pipe 52 for further pressurization. At this time, the two first high-pressure valves 531 at both ends of the first convection channel 533 are opened, and the germinated oat pulp flows out from the first high-pressure outlets 5311 at both ends. It passes through the first convection channel 533 at the first high-speed vortex kinetic energy collision chamber 54 due to the opposing micro-particles inside the chamber. The channel achieves ultra-high flow velocity, high-speed collision in the first convection impact zone 541, and enhanced jet effect at the first jet zone 542. Through the combined effects of strong collision, shearing, jetting, cavitation, and instantaneous heating, ultra-fine pulverization, emulsification homogenization, enzyme inactivation, and sterilization are achieved to obtain germinated whole-component oat milk. After flowing out of the cavity, the germinated whole-component oat milk enters the rapid heat exchanger 6 for rapid heat exchange and cooling. The cooled germinated whole-component oat milk flows into the aseptic filling device 7 for aseptic filling to obtain the germinated whole-component oat milk product.

[0056] When preparing germinated whole-component oat flour, one of the valve ports of the three-way control valve 56 is closed, and the inlet valve 57 connected to the supercritical CO2 storage tank 10 is opened. The enzymatically hydrolyzed germinated oat pulp is sent to one of the pipeline pumps 51 via a centrifugal pump booster pump, and the supercritical CO2 is sent to the other pipeline pump 51 via a centrifugal pump booster pump. The germinated oat pulp and supercritical CO2 are pumped into the dual-channel opposed high-pressure pump 53 via the feed pipe 52 for pressurization. At this time, the two second high-pressure valves 532 at both ends of the second convection channel 543 are opened. The high-pressure germinated oat pulp flows out from the second high-pressure outlet 5321 at one end of the second convection channel 543, and the supercritical CO2 flows out from the second high-pressure outlet 5321 at the other end. The two are kineticly activated by the second high-speed vortex in the second convection channel 543. In the second convection impact zone 551 of the collision chamber 55, high-speed collisions occur, and the vortex zone 552 intensifies turbulence to enhance the mixing effect. Through the combined effects of collision, shearing, turbulence, jetting, cavitation, and instantaneous heating, ultra-fine pulverization, thorough mixing, emulsification and homogenization, enzyme inactivation, and sterilization are achieved, resulting in a germinated whole-component oat milk-supercritical CO2 mixture. The germinated whole-component oat milk-supercritical CO2 mixture still has a high flow rate and temperature when it flows out. After the dispersion effect is further enhanced by the jet diffusion zone 553 and the jet atomizing nozzle 81, the water evaporates in the low-temperature spray device 8 to obtain germinated whole-component oat flour, which is collected and packaged in the powder collection bin 82. The CO2 that has turned into gaseous state is purified and recovered by the CO2 recovery device 9 and returned to the supercritical CO2 storage tank 10.

[0057] The microbial content of the prepared germinated whole-component oat milk and oat flour already meets the requirements of GB 7101-2022 "National Food Safety Standard for Beverages" and GB 19640-2016 "National Food Safety Standard for Instant Cereal Products", and no additional sterilization process is required.

[0058] By germinating oats and then employing a processing method involving coarse grinding, enzymatic hydrolysis, dual-channel high-energy fluid milling, aseptic filling / low-temperature spray coating, germinated whole-component oat milk and oat flour are prepared. These products are characterized by high levels of γ-aminobutyric acid (GABA) and β-glucan, stability, complete composition, and a delicate texture. This method significantly improves the nutritional quality and functional value of oat raw materials. The processing involves no filtration, achieving 100% utilization of the edible portion of the oats, effectively preserving the nutritional components of the raw materials, reducing resource waste and environmental pollution. Furthermore, the processing technology effectively reduces particle size, resulting in a smooth and refreshing oat milk, and effectively improving product stability. It also effectively kills microorganisms in the product, meeting consumer demand for functional, nutritious, and healthy plant-based milk beverages and instant cereal powders.

[0059] To further verify the technical effects of the present invention, the following description is provided in conjunction with specific embodiments and comparative examples.

[0060] Example 1: Preparation of a germinated whole-component oat milk, comprising the following steps: (1) Pretreatment: Germinated oats (soaked at 20℃ for 10 h, germinated at 25℃ for 20 h), baked at 120℃ for 20 min; (2) Wet coarse grinding: Roasted sprouted oats and water are added to the wet pretreatment at a ratio of 1:8 to obtain sprouted oat coarse slurry (at a temperature of about 50-55℃). (3) Enzymatic hydrolysis: Pour the germinated oat pulp into a heated and stirred enzymatic hydrolysis tank (with good heat preservation effect, the temperature drops by 1℃ after two hours of enzymatic hydrolysis), add two enzymes for distributed enzymatic hydrolysis, and the total enzymatic hydrolysis time is 1 h; (4) Dual-channel high-energy fluid milling treatment: One treatment at 280 MPa using a high-energy fluid mill; (5) Rapid heat exchanger: inlet antifreeze temperature ≤ -10℃, outlet material temperature ≤ 4℃; (6) Filling: Aseptic filling and labeling.

[0061] Example 2: Preparation of a germinated whole-component oat flour, comprising the following steps: (1) Pretreatment: Germinated oats (soaked at 20℃ for 10 h, germinated at 25℃ for 20 h), baked at 120℃ for 20 min; (2) Wet coarse grinding: Roasted sprouted oats and water are added to the wet pretreatment at a ratio of 1:3 to obtain sprouted oat coarse slurry (at a temperature of about 50-55℃). (3) Enzymatic hydrolysis: Pour the germinated oat pulp into a heated and stirred enzymatic hydrolysis tank, add two enzymes for distribution and hydrolysis, and the total hydrolysis time is 1 h; (4) Dual-channel high-energy fluid mill treatment: The high-energy fluid mill is used for one treatment at 210 MPa; the temperature inside the high-energy fluid mill channel is >35℃ and the pressure is >10 MPa to ensure that CO2 is always in a supercritical state; (5) Low temperature spray device: temperature <90℃, nozzle pressure is 0.5-3 MPa; oat flour is collected at the powder collection bin.

[0062] (6) Mix oat flour and water in a 1:9 ratio to obtain an oat beverage.

[0063] Comparative Example 1: This comparative example is basically the same as Example 1, except that it does not include the process of germinating oats in step (1).

[0064] Comparative Example 2: This comparative example is basically the same as Example 1, except that it does not include step (4).

[0065] Comparative Example 3: This comparative example is basically the same as Example 2, except that it does not include step (5). Instead, the germinated whole-component oat milk obtained in step (4) is directly sprayed into powder by a conventional spraying device. The oat powder and water are brewed in a ratio of 1:9 to obtain an oat brewing beverage.

[0066] The products obtained from the above embodiments and comparative examples were tested, and the test results are shown in Table 1. Figures 9-12 As shown.

[0067] Table 1:

[0068] From Table 1 and the appendix Figures 9-12 It is known that the oat milk and oat flour prepared by the method of this application effectively improve the functional and nutritional components of oat raw materials, such as γ-aminobutyric acid, β-glucan, and total protein, while also fully preserving the raw materials and significantly enhancing their nutritional value.

[0069] The beneficial effects of the embodiments of this application are as follows: (1) Compared with existing oat milk products, using sprouted oats as raw material, relying on the oat sprouting process to produce rich γ-aminobutyric acid, β-glucan, phenolic substances, protein, reducing sugar and other functional and nutritional components, significantly enhances the nutritional value of oat raw materials.

[0070] (2) The oat pulp particle size is effectively reduced by ultra-fine grinding of dual-channel high-energy fluid mill, which delays particle sedimentation and improves stability. No stabilizers are added during the processing. Germination, enzymatic hydrolysis and ultra-fine grinding can gradually improve and promote the dissolution of sweet substances such as reducing sugars. The product does not need to add any sweeteners, sucrose or other additives, and has good sensory quality, which meets consumers' pursuit of pure natural additive-free beverages.

[0071] (3) No additional filtration, enzyme inactivation and sterilization processes are required during the production process. The spray drying temperature is <90℃, which maximizes the use of oat raw materials, reduces nutrient loss, and produces oat milk with higher nutritional value. It also simplifies the processing steps and effectively saves production costs.

[0072] (4) The production process is adjusted by switching valve groups to flexibly select the production of two products: germinated whole-component oat milk and oat flour.

[0073] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing germinated whole-component oat milk, characterized in that, Includes the following steps: Oats are germinated and then baked to obtain baked germinated oats. The roasted sprouted oats are mixed with water in a first specified ratio and then coarsely ground to obtain a sprouted oat paste. The germinated oat pulp was enzymatically hydrolyzed. The enzymatically hydrolyzed germinated oat pulp is pumped into the two feed channels of a dual-channel high-energy fluid mill, where it undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain germinated whole-component oat milk.

2. The method for preparing germinated whole-component oat milk according to claim 1, characterized in that, The step of sequentially germinating and baking oats to obtain baked germinated oats includes: Rinse the oats with water until the water is clear and free of impurities. Soak the washed oats in water at 20°C for 10 hours; Drain the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats. The sprouted oats are placed in a tunnel oven and baked at 110℃-150℃ to obtain baked sprouted oats.

3. The method for preparing germinated whole-component oat milk according to claim 1, characterized in that, The step of mixing the roasted sprouted oats with water in a first specified ratio and then coarsely grinding them to obtain a sprouted oat paste specifically includes: The roasted sprouted oats were mixed with water at a ratio of 1:7-9 and coarsely ground using a cutting-type wet grinder to obtain a sprouted oat pulp with an average particle size of 60-100μm.

4. The method for preparing germinated whole-component oat milk according to claim 1, characterized in that, The dual-channel high-energy fluid mill has a processing pressure of 90~280 MPa and a processing cycle of one.

5. A method for preparing germinated whole-component oat flour, characterized in that, Includes the following steps: Oats are germinated and then baked to obtain baked germinated oats. The roasted sprouted oats are mixed with water in a second specified ratio and coarsely ground to obtain a sprouted oat paste. The germinated oat pulp was enzymatically hydrolyzed. The enzymatically hydrolyzed germinated oat pulp is pumped into one of the feed channels of a dual-channel high-energy fluid mill, while supercritical CO2 is pumped into the other feed channel. The mixture undergoes convective impact in a high-speed vortex kinetic energy collision chamber to obtain a germinated whole-component oat milk-supercritical CO2 mixture. The germinated whole-component oat milk-supercritical CO2 mixture is sprayed into a low-temperature spray device through an atomizing nozzle, and germinated whole-component oat flour is obtained through water evaporation and CO2 vaporization.

6. The method for preparing germinated whole-component oat flour according to claim 5, characterized in that, The step of sequentially germinating and baking oats to obtain baked germinated oats includes: Rinse the oats with water until the water is clear and free of impurities. Soak the washed oats in water at 20°C for 10 hours; Drain the water from the soaked oats and germinate them at 20-30℃ for 12-48 hours to obtain germinated oats. The sprouted oats are placed in a tunnel oven and baked at 110℃-150℃ to obtain baked sprouted oats.

7. The method for preparing germinated whole-component oat flour according to claim 5, characterized in that, The step of mixing the roasted sprouted oats with water in a second specified ratio and then coarsely grinding them to obtain a sprouted oat paste specifically includes: The roasted sprouted oats were mixed with water at a ratio of 1:2-4 and coarsely ground using a cutting-type pulverizer to obtain a sprouted oat pulp with an average particle size of 60-100μm.

8. The method for preparing germinated whole-component oat flour according to claim 5, characterized in that, The high-energy fluid mill has a processing pressure of 90~280 MPa and a processing cycle of one.

9. The method for preparing germinated whole-component oat flour according to claim 8, characterized in that, The pressure of the supercritical CO2 feed channel of the dual-channel high-energy fluid mill is 10~30 MPa to maintain the supercritical state of CO2.

10. The method for preparing germinated whole-component oat flour according to claim 5, characterized in that, The temperature during low-temperature spraying by the low-temperature spraying device is <90℃, and the moisture content of the resulting germinated whole-component oat flour is ≤10%.

11. A system for preparing germinated whole-component oat milk according to any one of claims 1-4 or germinated whole-component oat flour according to any one of claims 5-10, characterized in that, include: A germination and baking device is used to germinate and bake oats to obtain baked germinated oats. A coarse grinding device is connected to the rear end of the germination and baking device, used to mix the baked germinated oats with water in a specified ratio and coarsely grind them to obtain germinated oat coarse pulp; A heating and stirring enzymatic hydrolysis device is connected to the rear end of the coarse grinding device and is used for enzymatic hydrolysis of the germinated oat pulp. The dual-channel high-energy fluid mill has its feed end connected to the heating and stirring enzymatic hydrolysis device and the supercritical CO2 source respectively through a valve group. It is used to pressurize the enzymatically hydrolyzed germinated oat pulp and / or supercritical CO2, and to carry out convective impact in the high-speed vortex kinetic energy collision chamber at its end to produce germinated whole-component oat milk or germinated whole-component oat milk-supercritical CO2 mixture. An aseptic filling device is used to fill the produced germinated whole-component oat milk. A low-temperature spraying device is used to dry the produced germinated whole-component oat milk-supercritical CO2 mixture to obtain germinated whole-component oat flour.

12. The preparation system according to claim 11, characterized in that, The valve group includes a three-way control valve and an inlet valve; the three-way control valve is located between the heating and stirring enzymatic hydrolysis device and the feed end of the dual-channel high-energy fluid mill, and is used to guide the enzymatically hydrolyzed germinated oat pulp to the two feed channels or one feed channel of the dual-channel high-energy fluid mill. The inlet valve is located between the supercritical CO2 source and the feed end of the dual-channel high-energy fluid mill, and is used to guide the supercritical CO2 to one of the feed channels of the dual-channel high-energy fluid mill.

13. The preparation system according to claim 11, characterized in that, The dual-channel high-energy fluid mill includes a dual-channel opposed high-pressure pump; the dual-channel opposed high-pressure pump includes a first convection channel and a second convection channel, and both ends of the first convection channel and the second convection channel are respectively provided with high-pressure valves connected to the feed pipe. The first convection channel is used for pressurizing and pumping germinated oat pulp on both sides, and the second convection channel is used for pressurizing and pumping germinated oat pulp and supercritical CO2 on both sides; wherein, the maximum flow rate of the dual-channel opposed high-pressure pump is 5 T / h and the maximum pressure is 280 MPa.

14. The preparation system according to claim 11, characterized in that, It also includes a CO2 recovery device, which is connected between the cryogenic spray device and the supercritical CO2 source for recovering and recycling CO2.

15. The preparation system according to claim 11, characterized in that, It also includes a rapid heat exchanger, located between the aseptic filling devices of the dual-channel high-energy fluid mill, for rapidly cooling the germinated whole-component oat milk.

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