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Oat special-purpose powder and its processing method

A processing method and technology for special powder, applied in the field of special oat flour and its processing, can solve problems such as clogging of a mill and fat oxidation, and achieve the effects of long shelf life, bright color and improved food processing characteristics

Inactive Publication Date: 2008-01-09
上海佳迈农业技术服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different parts of the raw oat grains are processed separately, which solves the problems of clogging the mill and fat oxidation during the oat milling process

Method used

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Embodiment Construction

[0015] The invention comprises the following operation steps: raw material naked oat grain inactivating enzymes, skin milling, screening, heart milling, screening, powder blending and packaging.

[0016] Because of the infrared enzyme inactivation treatment, it solves the problem of blocking the mill during the milling process and prevents oxidative rancidity during the storage of oats.

[0017] The specific operation steps are as follows:

[0018] 1. Enzyme elimination: After adjusting the moisture content of oat grains to 20%, use infrared high temperature at 550°C for 20s to inactivate enzymes. The starch is partially gelatinized, the flavor of oats is improved, and the shelf life of the final product is improved. Enzyme activity is completely inactivated under high temperature and high humidity conditions. Then spread out to cool down, and dry until the moisture content is 11-12%. The beta-glucan content of raw oats is around 4%.

[0019] 2. Skin grinding: use a skin gr...

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Abstract

The present invention relates to an oat special-purpose flour and its processing method. The technological process of its processing method includes procedures of grinding and screening. It is characterized by that said technological process also includes the procedure of inactivating enzyme, said invention adopts infrared high-temperature to make inactivation of enzyme for 18-22 sec. Said technological process includes the following several steps: making inactivation of enzyme, coarse grinding, screening, fine grinding, screening, mixing and packaging so as to obtain the invented oat special-purpose flour.

Description

technical field [0001] The invention relates to a grain processing method, in particular to a special oat flour and a processing method thereof. Background technique [0002] In 1997, the U.S. Food and Drug Administration (FDA) determined that oats can lower cholesterol and prevent cardiovascular diseases, pointing out that the ingredient that oats can lower cholesterol is β-glucan. In addition, β-glucan in oats can help stabilize blood sugar levels, which is beneficial to diabetics. However, because the high content of fat in oats can easily lead to blockage of mills and oxidative rancidity during processing, the application range of oats in food processing is greatly limited. Contents of the invention [0003] In order to solve the disadvantages of the above-mentioned prior art, the present invention provides a special oat flour, a processing method and a quality control standard thereof. Different parts of the raw oat grains are processed separately, which solves the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 胡新中任长忠方毅
Owner 上海佳迈农业技术服务有限公司
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