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Compound enzyme preparation for liquid oat base material and use method of compound enzyme preparation

A technology of compounding enzymes and oats, which is applied in applications, dairy products, milk substitutes, etc., can solve the problems of low utilization rate of raw material nutrients and unsatisfactory flavor, and achieve improved taste and function, better taste, and improved Effect of Enzymatic Efficiency

Pending Publication Date: 2022-08-09
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problem that the utilization rate of raw material nutrients is not high and the flavor cannot meet the demand in the preparation process of the existing liquid oat base material

Method used

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  • Compound enzyme preparation for liquid oat base material and use method of compound enzyme preparation

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Experimental program
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Effect test

Embodiment 1

[0023] This embodiment provides a compound enzyme preparation for liquid oat base material, including 15% protein glutaminase, 15% α-amylase, 10% neutral protease, 8% Glucoamylase, 5% pullulanase, 5% sodium chloride and 42% corn starch are mixed uniformly to obtain a compound enzyme preparation.

[0024] The above-mentioned composite enzyme preparation is used to produce liquid oat base material, and the concrete steps are as follows:

[0025] Weigh 20kg of oat flour, add 980kg of water, stir to be warmed up to 55°C to obtain an oat aqueous solution, based on the weight of the oat raw material, add a compound enzyme preparation to the oat aqueous solution in an amount of 0.1% for enzymolysis, and control the pH value to be about 7.0 , the stirring speed is 200 rpm, and after the reaction for 180 min, the temperature is raised to 90° C. to inactivate the enzyme for 10 min to complete the reaction to obtain a liquid oat base material.

[0026] In order to investigate the modifi...

Embodiment 2

[0029] Use compound enzyme preparation in embodiment 1 to produce liquid oat base material, and concrete steps are as follows:

[0030] Weigh 20kg of oat flour, add 980kg of water, stir to be warmed up to 55°C to obtain an oat aqueous solution, based on the weight of the oat raw material, add a compound enzyme preparation to the oat aqueous solution in an amount of 0.2% for enzymolysis, and control the pH value to be about 7.0 , the stirring speed is 200 rpm, and after the reaction for 180 min, the temperature is raised to 90° C. to inactivate the enzyme for 10 min to complete the reaction to obtain a liquid oat base material.

[0031] In order to investigate the modification effect of the compound enzyme preparation on the protein of liquid oat base material, the indexes of the prepared liquid oat base material were tested. T5298 measures the content of small peptides. 10 people were randomly selected to score the taste and stability of the liquid oat base material through t...

Embodiment 3

[0034] Use compound enzyme preparation in embodiment 1 to produce liquid oat base material, and concrete steps are as follows:

[0035] Weigh 20kg of oat flour, add 980kg of water, stir to be warming up to 55°C to obtain an oat aqueous solution, based on the weight of the oat raw material, add a compound enzyme preparation to the oat aqueous solution in an amount of 0.5% for enzymolysis, and control the pH value to be about 7.0 , the stirring speed is 200 rpm, and after the reaction for 180 min, the temperature is raised to 90° C. to inactivate the enzyme for 10 min to complete the reaction to obtain a liquid oat base material.

[0036]In order to investigate the modification effect of the compound enzyme preparation on the protein of liquid oat base material, the indexes of the prepared liquid oat base material were tested. T5298 measures the content of small peptides. 10 people were randomly selected to score the taste and stability of the liquid oat base material through t...

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Abstract

The invention belongs to the technical field of biological enzyme preparations, and particularly provides a compound enzyme preparation for a liquid oat base stock, which comprises 10-20% of protein glutaminase, 10-20% of alpha-amylase, 5-15% of neutral protease, 5-10% of glucoamylase, 2-8% of pullulanase, 2-8% of stabilizer and 19-66% of carrier. The compound enzyme preparation provided by the invention belongs to a green and safe biological additive, and compared with a method of using amylase and protein glutaminase step by step in the prior art, the compound enzyme is used for carrying out one-step enzymolysis operation, so that the enzymolysis efficiency can be improved, the enzymolysis process is greatly simplified, the production efficiency is improved, and the production cost is reduced. And the taste and the function of the oat protein are further improved. And bioactive peptides generated in the enzymolysis process further improve the nutritional value of the oat base material, so that certain economic benefits are obtained, and the development of the oat beverage industry is also facilitated.

Description

technical field [0001] The invention belongs to the technical field of biological enzyme preparations, and in particular relates to a compound enzyme preparation for liquid oat base material and a method for using the same. Background technique [0002] In recent years, with the rise of light foodism, plant-based foods such as beans, quinoa, oats, and nuts have become frequent customers of light meal menus. They have advantages in nutrients such as protein, minerals, vitamins, and unsaturated fatty acids. , and environmental protection features such as being friendly to the earth, are sought after by young people. [0003] Compared to other grains, oats are slower to digest, tend to be more satiety, have a low glycemic index, and have a low sugar load. Oat milk contains a variety of essential nutrients, such as protein, calcium and B vitamins, as well as soluble fiber, which helps intestinal function, and it is naturally low in saturated fat, 0 cholesterol, and has a natura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23C11/10A23L7/104A23L2/84
CPCA23L2/38A23C11/10A23L7/107A23L2/84A23V2002/00A23V2250/1614A23V2250/1582A23V2250/5118
Inventor 王冠熊晓燕刘营周翔张立詹志春周樱辜玲芳刘文悦
Owner WUHAN SUNHY BIOLOGICAL
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