WO2022262710A1 - Oat cereal pulp product and preparation method therefor - Google Patents

Abstract

The present invention provides an oat cereal pulp product and a preparation method therefor. The method comprises the following steps: raw material soaking; wet material grinding; enzymolysis retention; residue-pulp separation; enzyme inactivation; degassing; homogenizing; cooling storage; ingredient adding; ultra-high temperature sterilization; and filling. The wet material grinding step comprises: grinding and mixing the wet materials with 0.04-0.08 wt% of sodium bicarbonate solution at a weight ratio of 1:3-1:6, grinding at a temperature of 60-65°C, and simultaneously adding two amylases to obtain oat pulp. According to the present invention, the wear degree of a mill can be effectively reduced, the problem of thick taste of a conventional cereal beverage can be effectively solved, and the sweetness of oat primary pulp can be effectively controlled while maintaining the peculiar flavor of oats.

Description

Oat cereal thickened product and preparation method thereof

This application claims the priority of a Chinese patent application filed with the China Intellectual Property Office on June 18, 2021, with the application number 202110678043.5, and the title of the invention is "a kind of thick grain slurry and its production method", the entire content of which is incorporated by reference In this application.

technical field

The invention relates to the technical field of food processing, in particular to an oat grain thickened slurry product and a preparation method thereof.

Background technique

Oat is a grass plant and ranks sixth in the world's grain production. Compared with other common food crops, oats are rich in protein, β-glucan, unsaturated fatty acids, polyphenols, etc., and their efficacy in preventing and treating cardiovascular and cerebrovascular diseases caused by hyperlipidemia, controlling blood sugar and losing weight has been obtained. It is widely recognized that the U.S. Food and Drug Administration (FDA) announced in 1997 that oats "have the function of reducing the risk of heart disease"; at present, most oats in my country are processed into oat flour, oatmeal and oatmeal biscuits. These products have not completely solved the problems of oat food such as single variety and poor palatability. Beverage processing of cereals is a new direction of cereal processing. Compared with other cereals, oats contain more β-glucan and fat. These characteristics endow oats with better emulsifying properties and special aroma, which lays a solid foundation for the development of oat milk. material basis.

Patent application CN105076984A discloses that the present invention discloses a high DE value enzymatic oat flour, which comprises the following components in parts by weight: 300 parts of oats, 0.3 parts of high-temperature amylase, 0.3 parts of glucoamylase, and 0.3 parts of tripolyphosphate share. A method for preparing enzymatically hydrolyzed oatmeal with high DE value, comprising the following steps: 1) cleaning; 2) cooking; 3) refining; 4) enzymolysis; 5) slag removal; 6) sterilization; homogeneous; 9) spray drying; 10) packaging. The content of maltose, glucose and oligosaccharides in the product is relatively high, and the DE value can reach more than 25, which is suitable for the base material of oat fermented products.

Patent application CN111685183A discloses a liquid meal replacement milk product compounded with black tartary buckwheat tea and oats. In its liquid meal replacement dairy products, the one-stop fine grinding enzymatic hydrolysis technology is used to realize the online enzymatic hydrolysis refinement process, which solves the common problem of UHT coking in the prior art, and the continuous production time of UHT can reach more than 18 hours. Among them, oat flour treatment process: add oat flour to normal temperature water for dispersion and dissolution, add acidity regulator (sodium tripolyphosphate), add enzyme preparation (amylase), fully dissolve for 15-30 minutes, and prepare a thick grain flour slurry. Then it is added to the one-stop online enzymatic hydrolysis equipment to meet the requirements of the enzymatic hydrolysis process, and the thick slurry from the outlet of the equipment meets the requirements of the enzymatic hydrolysis degree required in the process.

None of the above patent documents in the prior art realizes the synchronous addition of amylase through online enzyme adding equipment during the oat refining process, and cannot strictly control the enzymatic hydrolysis time to control the maltose content of the final product, that is, the sweetness, and maintain its unique malt flavor.

At present, there is a need in this field to provide an oat cereal thick slurry product and its preparation method, so as to effectively reduce the wear degree of the mill, effectively solve the ubiquitous sticky life problem of traditional cereal beverages, and at the same time effectively control the sweetness of oat puree, maintain Its characteristic wheat flavor.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention studies the oat cereal thickened slurry product and its preparation method.

Specifically, according to one aspect of the present invention, there is provided a method for preparing an oat grain thick slurry product, comprising the following steps: raw material soaking; wet material refining; enzymatic hydrolysis retention; pulp residue separation; enzyme elimination; degassing; homogenization; cooling storage; batching; ultra-high temperature sterilization; and filling, wherein the step of refining the wet material includes: mixing the wet material with 0.04% by weight -0.08% by weight sodium bicarbonate solution was ground and mixed, refined at a temperature of 60°C to 65°C and two amylases were added simultaneously to obtain oat pulp.

Optionally, the step of soaking the raw materials includes: mixing the raw oats with 0.1% by weight to 0.8% by weight of sodium bicarbonate solution at a weight ratio of 1:3 to 1:6, Soak at high temperature for 5 minutes to 10 minutes, then drain to obtain wet material.

Optionally, the two amylases are alpha-amylase and fungal alpha-amylase.

Optionally, the α-amylase and the fungal α-amylase are added synchronously through online enzyme adding equipment.

Optionally, based on the weight of raw oats, the added amount of the α-amylase is 0.25% to 0.40% by weight, preferably 0.30% to 0.35% by weight; and the added amount of the fungal α-amylase is 0.40% by weight to 0.60% by weight, preferably 0.45% by weight to 0.55% by weight.

Optionally, the step of maintaining by enzymatic hydrolysis includes: maintaining the oat pulp at a temperature of 55° C. to 75° C., preferably 60° C. to 70° C., for 150 seconds to 500 seconds, preferably 250 seconds to 350 seconds.

Optionally, said method obtains a puree after said steps of homogenization and said steps of degassing and before said step of compounding.

Optionally, the method is free of added sugars at all steps.

According to another aspect of the present invention, there is also provided an oat cereal thickened slurry product obtained by the above method.

Optionally, relative to the total weight of the cereal concentrate product, the maltose content of the oat cereal concentrate product is 1.00% by weight to 4.00% by weight, preferably 2.00% by weight to 2.60% by weight, more preferably 1.90% by weight % to 2.10% by weight; and, the glucose content of the oat cereal concentrate product is 0.10% to 0.30% by weight, preferably 0.20% to 0.28% by weight, more preferably 0.25% to 0.27% by weight.

The present invention provides the above-mentioned oat cereal thick slurry product and its preparation method, which can effectively reduce the degree of wear of the mill, effectively solve the sticky life problem of traditional cereal beverages, and effectively control the sweetness of oat puree while maintaining the unique flavor of oat. Spend.

detailed description

In the domestic research on the production process of oat grain thick slurry, the enzymatic hydrolysis tank enzymatic hydrolysis process is mainly used in the enzymatic hydrolysis link. In the industrial production process, due to the large output, it takes a long time for the feed liquid to enter and exit the enzymatic hydrolysis tank, and the enzymatic hydrolysis time cannot be effectively obtained. Control results in higher sweetness of oat milk puree to cover up its original special wheat flavor, and longer enzymatic hydrolysis time will easily cause its browning and acidification, increasing the risk of microbial contamination.

By studying the existing grain enzymatic hydrolysis technology at home and abroad, the present invention adopts the online enzymatic hydrolysis process (compared with the process of using enzymatic hydrolysis tanks) to effectively solve the problem of sticky life commonly existing in traditional grain beverages, while maintaining tube-specific enzymatic hydrolysis Time can effectively control the sweetness of oatmeal puree and maintain its unique wheat flavor.

The invention provides an on-line enzymatic hydrolysis process suitable for oat milk cereal thick product. The enzymatic hydrolysis method strictly controls the enzymatic hydrolysis time through the holding tube and utilizes two kinds of enzymes (α-amylase and fungal α-amylase) to hydrolyze Starch uses starch hydrolyzate instead of white sugar to provide sweetness, endowing the product with attributes such as low-sugar, sucrose-free, and healthy choices.

α-amylase, also known as liquefied amylase, can rapidly reduce the viscosity of gelatinized starch and become liquefied starch after enzyme action. Fungal α-amylase, also known as fungal amylase, will produce a large amount of maltose and a small amount of glucose syrup after long-term enzymatic action.

In the following, in order to further elaborate on the technical features, purposes and beneficial effects of the present invention in more detail, specific embodiments of the present invention will be described, but the scope of the present invention is not limited thereto.

Raw materials used in the present invention, equipment, if not specified, are commonly used raw materials, equipment in this area, and methods used in the present invention, if not specified, are conventional methods in this area.

In the present invention, unless otherwise specified, % means % by weight.

Preparation

Carry out following preparation process according to predetermined formula and content thereof:

S1. Raw material soaking: oats and water soaking ratio 1: (3-6) for continuous soaking treatment, soaking water is 0.1-0.8% by weight sodium bicarbonate solution (to remove bitterness), soaking temperature 55-65 ° C, time 5 ~10 minutes, after soaking, the oatmeal is processed by a draining device, mixed with refining water and ground, and the soaking water can be reused;

S2. Oatmeal refining: adopt grinding equipment to grind oatmeal, the ratio of material to water is 1: (3～6), and the refining water is 0.04～0.08% by weight of sodium bicarbonate solution (neutralizing the acidity brought by the follow-up process ), the refining temperature is 60-65°C, and two amylases (α-amylase and fungal α-amylase are added synchronously through online enzyme adding equipment during the refining process, based on the dry weight of grain, the addition of α-amylase The amount is 0.30% by weight to 0.40% by weight; and the amount of fungal α-amylase added is 0.40% by weight to 0.60% by weight);

S3. Enzyme hydrolysis maintenance: oat pulp is kept at a temperature of 55°C-75°C for 150-450s;

S4. Separation of pulp and residue: adjust the parameters of the separator, the rotating speed of the separator is 2000-3000rpm, and separate and remove the residue contained in the mixed grain enzymatic solution;

S5. Enzyme inactivation: Enzyme inactivation temperature is 100-110°C, 75-85s;

S6. Degassing: Pour the enzyme-inactivated raw pulp into continuous degassing equipment for degassing treatment, and the vacuum degree of degassing is -25～-90kpa;

S7. Homogenization: Homogenization temperature is 70-80°C, and homogenization pressure is 300-500bar;

S8. Cooling storage: cooling the raw pulp to 1-10°C for storage;

S9. Batching: Batching temperature 70-80°C;

S10. Ultra-high temperature sterilization: the sterilization temperature/time is 140-144°C/6-10s; and

S11. Filling.

Example

Example 1

The oats and soaking water are subjected to continuous soaking treatment in a weight ratio of 1:3, the soaking water is 0.5% by weight sodium bicarbonate solution, the soaking temperature is 65°C, and the soaking time is 10 minutes. After soaking, the oats are treated with a draining device and mixed with The refining water is mixed and ground; the primary and secondary mills are used, the ratio of material to water is 1:4, the refining water is 0.06% by weight sodium bicarbonate solution, the refining temperature is 60°C, and the online enzyme adding equipment is used during the refining process Synchronously add α-amylase and fungal α-amylase (in terms of grain dry weight, the addition of α-amylase is 0.32% by weight, the addition of fungal α-amylase is 0.5% by weight); The enzymolysis time is 300s under the condition of 60°C; the residue contained in the mixed grain enzymolysis solution is removed by a separator, and the speed of the separator is 3000rpm; the oat pulp is treated by an enzyme-killing device, and the enzyme-killing temperature is 105°C for 80s; after the enzyme-killing Put the slurry into continuous degassing equipment for degassing treatment, and the degassing vacuum degree is set to -50kPa; homogenize at a homogenization temperature of 75°C and a homogenization pressure of 400bar to obtain the original slurry; Cool the pulp to 1-10°C for storage; cool the original pulp to 8°C for storage, and then set the batching temperature to 75°C in the batching process; conduct ultra-high temperature sterilization at a sterilization temperature/time of 143°C/6s; Pack.

Thus, the oat cereal thickened product of Example 1 was obtained.

The oat milk cereal concentrate products of other examples were prepared according to the process listed in Table 1 below.

Table 1. The concrete process of each embodiment

the Amount of α-amylase added Addition amount of fungal α-amylase Enzymolysis time Enzyme temperature Example 1 0.32% by weight 0.50% by weight 300s 65°C Example 2 0.26% by weight 0.56% by weight 300s 65°C Example 3 0.39% by weight 0.41% by weight 300s 65°C Example 4 0.32% by weight 0.50% by weight 180s 65°C Example 5 0.32% by weight 0.50% by weight 500s 65°C

Example 6 0.32% by weight 0.50% by weight 300s 58°C Example 7 0.32% by weight 0.50% by weight 300s 72°C

comparative example

The oat milk cereal concentrate products of each comparative example were prepared according to the process listed in Table 2.

Table 2. The specific process of each comparative example

the Amount of α-amylase added Addition amount of fungal α-amylase Enzymolysis time Enzyme temperature Comparative example 1 0.12% by weight 0.70% by weight 300s 65°C Comparative example 2 0.42% by weight 0.40% by weight 300s 65°C Comparative example 3 0.32% by weight 0.50% by weight 100s 65°C Comparative example 4 0.32% by weight 0.50% by weight 800s 65°C Comparative example 5 0.32% by weight 0.50% by weight 300s 55°C Comparative example 6 0.32% by weight 0.50% by weight 300s 80°C

Test Methods

1. Taste test

Organize 20 professionals to carry out taste test and blind test scoring to the products of embodiment and comparative example, the full score is 10 points, and the higher the score, the more satisfied.

Table 3. Taste evaluation criteria

2. Physical and chemical tests

Oat milk cereal concentrate was prepared by applying the enzymatic hydrolysis process parameters in the above examples through an online enzymatic hydrolysis process, and the contents of maltose and glucose in the enzymatic hydrolysis products were determined by liquid chromatography and mass spectrometry.

The evaluation results are shown in Table 4.

Table 4. Evaluation results

the Taste Maltose content of puree Glucose content of puree Whether the mill is abnormal Example 1 10 2.01% by weight 0.25% by weight none Example 2 8 2.11% by weight 0.27% by weight none

Example 3 7 1.87% by weight 0.19% by weight none Example 4 6 1.81% by weight 0.14% by weight none Example 5 7 2.52% by weight 0.27% by weight none Example 6 6 1.75% by weight 0.13% by weight none Example 7 6 1.61% by weight 0.12% by weight none Comparative example 1 6 2.3% by weight 0.31% by weight blocked Comparative example 2 6 1.81% by weight 0.18% by weight none Comparative example 3 5 1.71% by weight 0.11% by weight none Comparative example 4 3 3.72% by weight 0.29% by weight none Comparative example 5 5 1.71% by weight 0.11% by weight none Comparative example 6 5 1.51% by weight 0.1% by weight none

In the above-mentioned examples and comparative examples, different amylase additions, enzymolysis temperatures, and enzymolysis times were used to prepare oat milk cereal thickened slurry products, and liquid chromatography and mass spectrometry were used to detect the contents of maltose and glucose in the finished product (in oats). The starch is enzymatically hydrolyzed to produce maltose and glucose. The main product of amylase hydrolyzed starch used in this product provides the overall sweetness of maltose. When the enzymatic hydrolysis time is long, the content of maltose produced by hydrolysis is more, and the product tastes too sweet to cover up the maltose. fragrance).

Through experiments combined with professional taste evaluation, it is determined that when the contents of maltose and glucose are 1.9-2.1% by weight and 0.2-0.28% by weight respectively, the sweetness of the concentrated cereal syrup is suitable and the consumer experience is the best.

From the comparison of the foregoing examples and comparative examples, it can be seen that when the amount of α-amylase added (0.12% by weight) is too low, the amount of fungal α-amylase added (0.70% by weight) is too high, and the enzymolysis temperature (55° C.) is too low , when the enzymolysis time (100s) was too short, the maltose content of the final product was low and its overall sweet feeling was weak; %) is too low, the enzymolysis temperature (65°C) is too high, and the enzymolysis time (800s) is too long, the maltose content of the final product is higher and the overall sweetness is stronger.

Referring to Example 1, when the amount of α-amylase added is 0.32% by weight, the amount of fungal α-amylase added is 0.50% by weight, the enzymolysis temperature is 65°C, and the enzymolysis time is 300s, the content of maltose and glucose in the final product is appropriate , The oat milk cereal thickened product has the best flavor and taste. Oat grain concentrated slurry enzymatic hydrolysis process parameters preferred embodiment 1 (using 300s holding pipe for online enzymatic hydrolysis); thus it can be explained that the online enzymatic hydrolysis process mentioned in the present invention utilizes online enzyme adding equipment to synchronously add amylase in conjunction with maintaining the enzyme in the pipe The enzymatic hydrolysis method can effectively control the enzymatic hydrolysis time of grain thick pulp, prevent the product taste from being too sweet due to too long enzymatic hydrolysis time and affect the consumer experience, and at the same time, the online enzymatic hydrolysis process is shortened to the greatest extent compared with the existing enzymatic hydrolysis tank enzymatic hydrolysis process in the industry The production time is shortened, and the production efficiency is significantly improved.

Therefore, the present invention provides an online enzymatic hydrolysis preparation process suitable for oat milk cereal thick pulp products, which can synchronously add amylase through online enzyme adding equipment during the oat refining process and enzymatic hydrolysis through pipelines during the enzymatic hydrolysis maintenance process Starch granules in oats; in the online enzyme adding process, the peristaltic pump of the online enzyme adding equipment can realize the mixing of two amylases and add them evenly according to the specific formula. The amylase quickly acts on the starch granules to reduce the viscosity of the feed liquid while refining Reduce the load of the mill, and keep the ground feed liquid through the holding tube for 250-350s (used for enzymatic hydrolysis retention). By strictly controlling the enzymatic hydrolysis time, the maltose content of the final product, that is, the sweetness, can be controlled, and its unique malt flavor can be maintained.

The present invention provides the above-mentioned oat cereal thick slurry product and its preparation method, which can effectively reduce the degree of wear of the mill, effectively solve the sticky life problem of traditional cereal beverages, and effectively control the sweetness of oat puree while maintaining the unique flavor of oat. It can play a positive role in promoting the development of industry products in the later stage, so it has good industrial practicability.

Claims (10)

A preparation method of oat grain thick pulp product, comprising the following steps: soaking of raw materials; grinding of wet materials; enzymatic hydrolysis and maintenance; separation of slurry and residue; deactivation of enzymes; degassing; and filling, wherein the step of refining the wet material comprises: grinding and mixing the wet material with a 0.04% by weight to 0.08% by weight sodium bicarbonate solution at a weight ratio of 1:3 to 1:6, °C to 65 °C for refining and adding two amylases at the same time to obtain oat pulp. The preparation method according to claim 1, characterized in that the step of soaking the raw materials comprises: statically mixing raw oats with 0.1% by weight to 0.8% by weight of sodium bicarbonate solution at a weight ratio of 1:3 to 1:6. Place and mix, soak at a temperature of 55°C to 65°C for 5 minutes to 10 minutes, and then drain to obtain a wet material. The preparation method according to claim 1, characterized in that, the two amylases are α-amylase and fungal α-amylase. The preparation method according to claim 3, characterized in that, the α-amylase and the fungal α-amylase are added synchronously through online enzyme adding equipment. The preparation method according to claim 4, characterized in that, based on the weight of raw material oats, the added amount of the α-amylase is 0.25% by weight to 0.40% by weight, preferably 0.30% by weight to 0.35% by weight; and the The added amount of the fungal α-amylase is 0.40% to 0.60% by weight, preferably 0.45% to 0.55% by weight. The preparation method according to claim 5, characterized in that, the step of maintaining by enzymolysis comprises: keeping the oat pulp at a temperature of 55°C-75°C, preferably 60°C-70°C, for 150-500 seconds , preferably 250 seconds to 350 seconds. The preparation method according to any one of claims 2-6, characterized in that, the method obtains the puree after the step of homogenizing and the step of degassing and before the step of batching. The preparation method according to claim 1, characterized in that no white granulated sugar is added in all steps of the method. An oat cereal thickened product obtained by the method according to any one of claims 1-8. The thick oat cereal product according to claim 9, characterized in that, relative to the total weight of the thick cereal product, the maltose content of the thick oat cereal product is 1.00% by weight to 4.00% by weight, preferably 2.00% by weight to 2.60% by weight, more preferably 1.90% by weight to 2.10% by weight; and, the glucose content of the thick oat cereal product is 0.10% by weight to 0.30% by weight, preferably 0.20% by weight to 0.28% by weight, More preferably, it is 0.25 weight% - 0.27 weight%.