Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins

A neutral, oat-based technology, applied in the field of food and beverage processing, to achieve the effects of reducing production energy consumption, increasing protein content of finished products, and shortening sterilization time

Active Publication Date: 2011-11-09
山东朝能福瑞达生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, most of the research on protein stability is how to make the protein components contained in a certain substance relatively fixed, but there is no relevant research report on how to make the protein contained in a certain substance not undergo chemical changes or undergo less chemical changes during the sterilization process.

Method used

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  • Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins
  • Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins
  • Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A method for killing microorganisms in neutral oat thick slurry, comprising the steps of:

[0035] (1) The neutral oat thick slurry to be sterilized is subjected to primary homogenization, and the primary homogenization condition is: 40MPa homogenization once; then the temperature is raised to 65°C, and the temperature is kept at a constant temperature for 0.5 hours to activate the spores, and then the temperature is lowered to 25°C ℃, to obtain thick slurry after spore activation;

[0036] (2) After the activated spores obtained in step (1) are activated, the concentrated slurry is subjected to secondary homogenization treatment, and the condition of the secondary homogenization treatment is 20MPa homogenization once, then the temperature is raised to 85°C, and the temperature is kept at a constant temperature for 50 seconds. (F 0 )=5.25 ultra-high temperature instantaneous sterilization to obtain neutral oat thick slurry.

[0037] After testing, the performance of v...

Embodiment 2

[0072] (1) The neutral oat thick slurry to be sterilized is subjected to first-level homogenization, and the first-level homogenization condition is: 35MPa homogenization twice; then the temperature is raised to 70°C, and the temperature is kept at a constant temperature for 1 hour to activate the spores, and then the temperature is lowered to 25 ℃, to obtain thick slurry after spore activation;

[0073] (2) After the activated spores obtained in step (1) are activated, the concentrated slurry is subjected to secondary homogenization treatment. The condition of the secondary homogenization treatment is 30MPa homogenization once, and then the temperature is raised to 90°C, kept at a constant temperature for 30 seconds, and then subjected to sterilization intensity (F 0 )=6.61 ultra-high temperature instantaneous sterilization to obtain neutral oat thick paste.

[0074] After testing, the performance of various nutrients in the prepared oat cereal thick slurry is shown in Table...

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Abstract

The invention relates to a method for preparing neutral oat concentrate by activation of spores and stabilization of proteins, and belongs to the technical field of processing food drinks. The method comprises the following steps of: performing first-class homogenization of the neutral oat concentrate to be sterilized, raising the temperature to between 60 and 85 DEG C, keeping the temperature for 0.5 to 1.5 hours to activate the spores; and performing second-class homogenization of the neutral oat concentrate to be sterilized, and performing ultrahigh temperature instant sterilization to obtain the neutral oat concentrate. In the method, a spore activation technology is adopted to improve the activation rate of the spores, so the sterilization temperature and the sterilization strength are both lowered; by the activation treatment of the spores, the sterilization temperature for realizing the commercial sterilization of products is reduced from between 142 and 148 DEG C 16S to between 132 and 136 DEG C 16S, so that the nutrient loss of the neutral oat concentrate is reduced, the taste of the product is improved, and the production energy consumption of the product is greatly lowered.

Description

technical field [0001] The invention relates to a method for preparing neutral oat thick slurry by utilizing spore activation and protein stabilization, and belongs to the technical field of food and beverage processing. Background technique [0002] With the continuous development of social economy and the continuous improvement of people's living standards, the nutrition, freshness and safety of food are increasingly concerned by consumers. From the food safety incidents gradually reported in recent years, food manufacturers are also deeply aware of the importance of ensuring food safety, quality and taste. The general trend of the development of the food industry. Among them, spore activation technology and protein stabilization technology are new research directions in food sterilization and flavor maintenance. [0003] 1. Research status of spore activation technology [0004] Spores are a self-protection stress response produced by bacteria in harsh environments. Fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/46
Inventor 刘俊杰李哲赵文娟王翠翠张涛
Owner 山东朝能福瑞达生物科技有限公司
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