CN109601828A - A kind of preparation method digesting oatmeal - Google Patents
A kind of preparation method digesting oatmeal Download PDFInfo
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- CN109601828A CN109601828A CN201811435984.0A CN201811435984A CN109601828A CN 109601828 A CN109601828 A CN 109601828A CN 201811435984 A CN201811435984 A CN 201811435984A CN 109601828 A CN109601828 A CN 109601828A
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- oatmeal
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 25
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 25
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 25
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 17
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 238000010410 dusting Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229920001661 Chitosan Polymers 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229940111205 diastase Drugs 0.000 claims description 7
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000004132 cross linking Methods 0.000 claims description 4
- 239000011806 microball Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 12
- 229920002498 Beta-glucan Polymers 0.000 abstract description 12
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 41
- 244000075850 Avena orientalis Species 0.000 description 40
- 102000004190 Enzymes Human genes 0.000 description 19
- 108090000790 Enzymes Proteins 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 19
- 230000000694 effects Effects 0.000 description 15
- 239000000243 solution Substances 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000007787 solid Substances 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000001976 enzyme digestion Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 2
- 101710130006 Beta-glucanase Proteins 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- CSVGEMRSDNSWRF-UHFFFAOYSA-L disodium;dihydrogen phosphate Chemical compound [Na+].[Na+].OP(O)([O-])=O.OP(O)([O-])=O CSVGEMRSDNSWRF-UHFFFAOYSA-L 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000004005 microsphere Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 1
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 1
- 241000209761 Avena Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods for digesting oatmeal, are related to food processing technology field, the preparation method of the enzymatic hydrolysis oatmeal, comprising the following steps: (1) will carry out boiling after oat dusting, obtain oat cooking liquor；(2) it is digested to obtain oat enzymolysis liquid using alpha-amylase immobilized；(3) it is spray-dried.The present invention is digested using alpha-amylase immobilized, and alpha-amylase can repeatedly and continuous use, the enzymatic hydrolysis for oat can obtain good hydrolysis result, and obtained enzymatic hydrolysis oatmeal delicate mouthfeel is not sticky, and beta glucan content is high.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method for digesting oatmeal.
Background technique
Oat is a kind of rain fed crops of characteristic, and oat is a kind of crop for having both dietotherapy.Protein, rouge in oat
Fat, mineral matter element total amount and unsaturated fatty acid content occupy first of cereal, especially belong to the β-of water-soluble dietary fiber
Glucan content highest in all cereal.FDA assert that avenabeta glucosan has the effect of reducing cholesterol and steady blood glucose.
There are the products such as oatmeal, sowens, fast-food oat powder and enzymatic hydrolysis oatmeal for a series of food of oat exploitation.With it is undressed
Grains of oats compare, digest the easy to use of oatmeal, can be used to make Flour product, cake, drink etc. and widely be closed
Note.Some researches show that, oat is digested using amylase, can significantly improve gallic acid in oat, p-Coumaric Acid,
The content of the extractibilities such as ferulic acid total polyphenols and free phenol, therefore, enzymatic hydrolysis oatmeal have more preferably body anti-oxidation function.
Immobilised enzymes refers to plays catalytic action in certain spatial dimension, and can repeatedly with the enzyme of continuous use.Usually
Enzymic catalytic reaction all carries out in aqueous solution, and immobilised enzymes is to make water-soluble enzyme with either physically or chemically handling
Become it is not soluble in water, but still with enzymatic activity state.In the prior art, the report about enzymatic hydrolysis oatmeal is less,
The report of oatmeal is not digested using enzyme immobilization technology, and a kind of pre-enzymatic oat powder is disclosed in CN102845677A
Preparation method, comprising: amylase is uniformly mixed with water and is admixed in oat meal, the mixture made later is swollen through squeezing
Change and dry, finally wears into fine powder.The disadvantages of that there are hydrolysis results is poor for this method, and product taste and flavor is poor.?
A kind of enzyme solution of oat is disclosed in CN107647285A, oat seed is mainly first passed through into germination treatment, is being carried out
The shortcomings that defibrination and enzymatic hydrolysis, this mode, is that the requirement of oat raw material is high, and germination process will cause beta glucan substantially
Degree loss.
Summary of the invention
Aiming at the deficiencies in the prior art, the present invention provides a kind of preparation method for digesting oatmeal, using fixation
Change alpha-amylase to digest oat, good hydrolysis result can be obtained, obtained enzymatic hydrolysis oatmeal delicate mouthfeel does not glue
Thick, beta glucan content is high, due to alpha-amylase be fixed it is rear not soluble in water, can also repeatedly and continuous use, can
Realize continuous production.
In order to reach above-mentioned purpose of the present invention, the invention adopts the following technical scheme:
The present invention provides a kind of preparation method for digesting oatmeal, comprising the following steps:
(1) boiling will be carried out after oat dusting, obtains oat cooking liquor；
(2) it is digested to obtain oat enzymolysis liquid using alpha-amylase immobilized；
(3) it is spray-dried.
It preferably, further include that the oat enzymolysis liquid is concentrated before step (3) described spray drying.
It is highly preferred that obtaining concentration fluid solid content after the concentration is 30~40%.The concentration uses double effect evaporator
It is concentrated, vacuum degree is -0.06~-0.08MPa, and one effect temperature of concentration is 80~90 DEG C, and two effect temperature are 60~70 DEG C.
In the present invention, the amylase in the alpha-amylase immobilized can use mesophilicα-diastase or high temperature alphalise starch
Enzyme.Mesophilicα-diastase is fixed on glutaraldehyde cross-linking chitosan microball by preparation method using cross-linking method.Glutaraldehyde
Chitosan microball has preferable fixed adsorption effect to mesophilicα-diastase, and alpha-amylase is not easy free precipitation, while energy
The stability for enough improving alpha-amylase, extend enzyme uses the time, since alpha-amylase is through immobilization, so that alpha-amylase is by swimming
Amorph is converted into stationary state, and therefore, gained oat liquid is not required to carry out destroy the enzyme treatment after enzymatic hydrolysis, enormously simplifies production technology, by
In the repeatable and continuous use of immobilised enzymes, continuous production is realized.In addition, the mesophilicα-diastase bought in the market is simultaneously
It is impure, it will usually to contain the other biologicals metabolite such as a small amount of protease, 1,4 beta-glucanase.1,4 beta-glucanase therein can urge
Change the beta glucan in hydrolysis oat cell wall, this may be the reason that beta glucan content is low in common enzymatic hydrolysis oatmeal.It adopts
The alpha-amylase immobilized obtained with method of the invention, since glutaraldehyde chitosan microball is to the selectivity of mesophilicα-diastase
Suction-operated improves the product purity of alpha-amylase, therefore the content obtained for digesting beta glucan in oatmeal product
It is higher.
Preferably, step (1) described dusting includes being crushed oat in micronizer to obtain oat fine powder, so
Oat fine powder is crossed into 100~150 mesh afterwards.It is uniformly and thin that micronizer crushes the obtained particle size distribution of oat, nutrition at
Divide loss few, can preferably be dispersed in water, shorten the time required for starch gelatinization, the cooking liquor obtained after boiling is uniformly thin
It is greasy.
Preferably, the temperature of step (1) described boiling is 90~100 DEG C, and the digestion time is 15~30min.To powder
Oatmeal after change carries out boiling, the starch in oat can rapid gelatinisation, and be gelatinized very complete.
Preferably, the material-water ratio of step (1) described boiling is 1:(4~6).
Preferably, step (2) the enzymatic hydrolysis equipment is jacket type fixed bed reactors.
Preferably, the raw material flow rate of the jacket type fixed bed reactors is 1.0~3.5L/min.
Preferably, 160~170 DEG C of inlet air temperature of step (3) described spray drying, 90~100 DEG C of temperature, air draft in tower
90~100 DEG C.Compared with the method for roller drying, obtained oatmeal is spray-dried due to the oat enzymatic hydrolysis in spray process
Liquid is come into full contact with thermal current, and powder is looser, and partial size is big and is evenly distributed, dissolution and dispersibility in water
It can be more preferable, it is not easy to precipitate, therefore, the oatmeal being spray-dried has better instant capacity, is particularly suited for drink
Processing.
Compared with prior art, the invention has the advantages that:
(1) enzyme preparation utilization rate is high: alpha-amylase immobilized provided by the invention has fixed adsorption effect well, α-
Amylase is not easy free precipitation, and alpha-amylase is repeatable and continuous use, can be realized continous way production, and after digesting also not
It needs to carry out destroy the enzyme treatment.
(2) present invention digests oat using alpha-amylase immobilized in fixed bed reactors, obtained production
Product beta glucan content is high, can reach 4.5% or so, much higher than conventional enzyme solution.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1: the preparation of alpha-amylase immobilized
The acetic acid solution of 2% volumetric concentration is added chitosan into, the chitosan acetic acid that 2% (w/v) is made sufficiently is dissolved
Chitosan acetic acid solution is added dropwise in the sodium hydroxide solution of isometric 2mol/L dropwise, chitosan is collected by filtration by solution
White microballoon, distilled water repeated flushing to water lotion is neutrality, and after placing for 24 hours at room temperature, which is added
Into the glutaraldehyde solution of 2% (v/v), the mass volume ratio of chitosan white microballoon and glutaraldehyde solution is 1:10, will be mixed
Liquid first stands 5h in 35 DEG C of water-bath concussion 1h postpositions at room temperature, filters, distilled water flushing obtains yellow to cleaning solution neutrality
Mesophilicα-diastase is made into 0.1mg/ with dibastic sodium phosphate-phosphate sodium dihydrogen buffer solution of 50mmol/L by crosslinked chitosan microsphere
The enzyme solutions of ml, enzyme solutions and crosslinked chitosan microsphere are that 5:1 is mixed according to volume mass ratio, are placed in shaking flask device and vibrate
2h, filtering are adsorbed, dibastic sodium phosphate-phosphate sodium dihydrogen buffer solution of 50mmol/L washs to obtain alpha-amylase immobilized.
Embodiment 2: the preparation of oatmeal is digested
Oat smashes it through 120 meshes using micronizer and obtains oatmeal.Oatmeal is put into cooker, swallow is added
The water of 5 times of flour amounts (quality) carries out boiling 20min at 98 DEG C and obtains oat cooking liquor after mixing.
In the alpha-amylase immobilized that jacket type fixed bed reactors (internal diameter 40cm) filling embodiment 1 is prepared, enzyme
Filling height be 60cm, jacket temperature is 80 DEG C, oat cooking liquor is continuously entered from upper end with the flow velocity of 2.5L/min solid
Fixed bed immobilizes enzyme digestion reaction, collects oat enzymolysis liquid.Enzymolysis liquid be concentrated in double effect evaporator (vacuum degree be-
0.08MPa, concentration one effect temperature be 85 DEG C, two effect 65 DEG C) to solid content be 35%.Concentrate is sprayed through atomizer tower
Mist is dry, controls 160~170 DEG C of spray tower inlet air temperature, and 90~100 DEG C of temperature in tower, collect drying by 90~100 DEG C of air draft
Enzymatic hydrolysis oatmeal afterwards, beta glucan content is 4.53% (using beta glucan measurement examination in obtained oatmeal after measured
Agent box is measured).
Embodiment 3: the preparation of oatmeal is digested
Oat smashes it through 100 meshes using micronizer and obtains oatmeal.Oatmeal is put into cooker, swallow is added
The water of 4 times of flour amounts (quality) carries out boiling 15min at 100 DEG C and obtains oat cooking liquor after mixing.
In the alpha-amylase immobilized that jacket type fixed bed reactors (internal diameter 40cm) filling embodiment 1 is prepared, enzyme
Filling height be 60cm, jacket temperature is 80 DEG C, oat cooking liquor is continuously entered from upper end with the flow velocity of 1.0L/min solid
Fixed bed immobilizes enzyme digestion reaction, collects oat enzymolysis liquid.Enzymolysis liquid be concentrated in double effect evaporator (vacuum degree be-
0.08MPa, one effect temperature of concentration is 85 DEG C, two 65 DEG C of effects) to solid content 40%.Concentrate is sprayed through atomizer tower
It is dry, 160~170 DEG C of spray tower inlet air temperature of control, 90~100 DEG C of temperature in tower, 90~100 DEG C of air draft, after collecting drying
Enzymatic hydrolysis oatmeal, after measured in obtained oatmeal beta glucan content be 4.49%.
Embodiment 4: the preparation of oatmeal is digested
Oat smashes it through 150 meshes using micronizer and obtains oatmeal.Oatmeal is put into cooker, swallow is added
The water of 6 times of flour amounts (quality) carries out boiling 30min at 90 DEG C and obtains oat cooking liquor after mixing.
In the alpha-amylase immobilized that jacket type fixed bed reactors (internal diameter 40cm) filling embodiment 1 is prepared, enzyme
Filling height be 60cm, jacket temperature is 80 DEG C, oat cooking liquor is continuously entered from upper end with the flow velocity of 3.5L/min solid
Fixed bed immobilizes enzyme digestion reaction, collects oat enzymolysis liquid.Enzymolysis liquid be concentrated in double effect evaporator (vacuum degree be-
0.08MPa, one effect temperature of concentration is 85 DEG C, two 65 DEG C of effects) to solid content 30%.Concentrate is sprayed through atomizer tower
It is dry, 160~170 DEG C of spray tower inlet air temperature of control, 90~100 DEG C of temperature in tower, 90~100 DEG C of air draft, after collecting drying
Enzymatic hydrolysis oatmeal, after measured in obtained oatmeal beta glucan content be 4.65%.
Comparative example
The preparation that enzymatic hydrolysis oatmeal is carried out using conventional method, the distinctive points with 2 scheme of embodiment are as follows: by oat boiling
Enzymatic vessel is added in liquid, and the additional amount of alpha-amylase (medium temperature amylase) is the 0.2% of oat cooking liquor quality, digests at 80 DEG C
90min, the enzyme deactivation 10min at 121 DEG C, remaining step is with embodiment 2, and gained digests beta glucan content in oatmeal after measured
It is 3.20%.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method for digesting oatmeal, which comprises the following steps:
(1) boiling will be carried out after oat dusting, obtains oat cooking liquor；
(2) it is digested to obtain oat enzymolysis liquid using alpha-amylase immobilized；
(3) it is spray-dried.
2. a kind of preparation method for digesting oatmeal according to claim 1, which is characterized in that step (3) is described spraying
It further include that concentrate is concentrated to give to the oat enzymolysis liquid before drying.
3. a kind of preparation method for digesting oatmeal according to claim 2, which is characterized in that consolidating for the concentrate contains
Amount is 30~40%.
4. a kind of preparation method for digesting oatmeal according to claim 1 or 2, which is characterized in that the immobilization α-
Amylase the preparation method comprises the following steps: mesophilicα-diastase is fixed on glutaraldehyde cross-linking chitosan microball using cross-linking method.
5. a kind of preparation method for digesting oatmeal according to claim 1, which is characterized in that step (1) described dusting
Including being crushed oat in micronizer to obtain oat fine powder, oat fine powder is then crossed into 100~150 mesh.
6. a kind of preparation method for digesting oatmeal according to claim 1, which is characterized in that step (1) described boiling
Temperature be 90~100 DEG C, the digestion time be 15~30min.
7. a kind of preparation method for digesting oatmeal according to claim 1, which is characterized in that step (1) described boiling
Material-water ratio be 1:(4~6).
8. a kind of preparation method for digesting oatmeal according to claim 4, which is characterized in that step (2) described enzymatic hydrolysis
Equipment is jacket type fixed bed reactors.
9. a kind of preparation method for digesting oatmeal according to claim 8, which is characterized in that the jacket type fixed bed
The raw material flow rate of reactor is 1.0~3.5L/min.
10. a kind of preparation method for digesting oatmeal according to claim 1, which is characterized in that step (3) is described spraying
160~170 DEG C of dry inlet air temperature, 90~100 DEG C of temperature in tower, 90~100 DEG C of air draft.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811435984.0A CN109601828A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method digesting oatmeal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811435984.0A CN109601828A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method digesting oatmeal |
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| CN116210768A (en) * | 2023-02-15 | 2023-06-06 | 江南大学 | A kind of preparation method of oat milk with good stability |
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
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