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Preparation method of pre-enzymatic oat powder and application of preparation method

A technology for enzymatically hydrolyzing oat flour and oatmeal, applied in the fields of application, food preparation, food science, etc., can solve the problems of long time-consuming enzymatic hydrolysis process, unfavorable industrial production, and high processing cost, so as to facilitate large-scale industrial production and improve processing Effects of application performance and processing cost reduction

Active Publication Date: 2014-03-26
BEIJING SHUOFANG SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing preparation method has the following disadvantages: when preparing oat thick syrup beverage, there are many procedures, the enzymatic hydrolysis process takes a long time, and subsequent enzymatic deactivation requires high energy consumption; when preparing oat solid beverage with good taste, oat After enzymatic hydrolysis, more complex drying procedures such as spray drying or drum drying are required, resulting in high processing costs and high energy consumption, which is not conducive to large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Raw materials: 100g oatmeal flour (40 mesh size); 1g (1%) amylase (Jenuo Bioenzyme Co., Ltd., medium temperature α-refined amylase, model: 2000u / ml); 10g (10%) water.

[0018] Main equipment: twin-screw extruder (manufacturer: Jinan Dayi Extrusion Machinery Co., Ltd., model: SLG65); multi-function oven (manufacturer: Qingdao Xinyi Peanut Machinery Co., Ltd., model: DGKX-B).

[0019] The preparation method: mix the amylase and water evenly and mix it into the oat meal, then make the obtained mixture extrude and puff through an extrusion extruder, dry it, and finally grind it into a fine powder.

[0020] Wherein, the temperature of the extruder is set at 60° C., the drying temperature is 100° C., and the drying time is 30 minutes, so that the moisture content of the dried mixture is ≤10%.

Embodiment 2

[0022] Raw materials: oat meal (60 mesh size) 100g; amylase (Jenuo Bioenzyme Co., Ltd., high temperature resistant α-amylase, model: 20000u / ml) 0.5g (0.05%); water 25g (25%).

[0023] Main equipment: same as embodiment 1.

[0024] Preparation method: same as Example 1.

[0025] The temperature of the extruder is set at 90°C, the drying temperature is 140°C, and the drying time is 20 minutes, so that the moisture content of the dried mixture is ≤10%.

Embodiment 3

[0027] Raw materials: 100g of oatmeal flour (80 mesh size); 0.01g (0.01%) of amylase (Jenuo Bioenzyme Co., Ltd., high temperature resistant α-amylase, model: 40000u / ml); 40g (40%) of water.

[0028] Main equipment: same as embodiment 1.

[0029] Preparation method: same as Example 1.

[0030] The temperature of the extrusion extruder is set at 120°C, the drying temperature is 180°C, and the drying time is 5 minutes, so that the moisture content of the dried mixture is ≤10%.

[0031] The study found that the oatmeal beverage with a concentration of 10% was prepared by using the oatmeal powder of the above-mentioned embodiment of the present invention. When the puffed oat flour is not enzymatically hydrolyzed, the oat flavor is not strong enough, the taste is sticky, like paste, and the viscosity is 6000-8000mPa.s. This shows that the preparation method of the present invention, while simplifying the traditional enzymatic hydrolysis process and shortening the process time, not...

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Abstract

The invention relates to a preparation method of pre-enzymatic oat powder. The method comprises the following steps of: uniformly mixing amylase with water to mix with coarse oat power, then carrying out extrusion on the obtained mixture and drying, and finally milling the mixture to be fine powders. According to the preparation method provided by the invention, with the combination of extrusion and enzymolysis, not only the oat is aged but also the starch is enzymolysed, so that the processing application property of oat powder is greatly enhanced. In addition, according to the preparation method provided by the invention, the complex drying processes such as spraying drying or drum drying are not in need after the enzymolysis of the oat powder is carried out, so that the processing energy consumption and the processing cost are greatly reduced; compared with the prior processing technique, the preparation method provided by the invention is more energy-saving and more environment-friendly, and the cost is lower.

Description

technical field [0001] The invention relates to a preparation method of oat flour, in particular to a preparation method of pre-enzymolysis oat flour and its application. Background technique [0002] Oatmeal has a very high nutritional value. It is rich in protein, essential fatty acids, minerals, vitamins and dietary fiber. It also contains bioactive ingredients with health functions such as linoleic acid, saponins, and β-glucan. It has a certain auxiliary curative effect on hypertension, hyperlipidemia, obesity and constipation. [0003] For a long time, my country's food development of oats is mainly based on oat flakes, and the degree of deep processing and comprehensive utilization of oats is not high. At present, many studies are mainly focused on pure oat beverages and oat milk beverages. Compared with traditional oatmeal, these products have the advantages of rich nutrition, convenient consumption, and good flavor and taste. However, the preparation of oat milk fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L2/38A23L2/39A23L7/104
Inventor 王少君
Owner BEIJING SHUOFANG SCI & TECH DEV CO LTD
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