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Composite puffed oat whole powder and preparation method thereof

A technology of whole oat powder and oatmeal, which is applied in food preparation, application, food science, etc., can solve the problems of low technical content in processing technology, sourness of oatmeal and its products, waste of nutritional and health care ingredients, etc., achieve good water solubility, reduce Effective effect of enrichment of blood sugar, blood fat, nutrition and health care ingredients

Inactive Publication Date: 2009-08-26
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the milling industry, oat bran, a by-product of oat processing, is directly used in the feed industry, resulting in a great waste of nutritional and health ingredients
At present, there are also oat foods such as oat nests, oat flakes, oat flour and oat rice. These foods have high fat content and strong lipase activity, which can easily lead to sourness of oats and their products.
Existing oat processed products have a single variety and low processing technology content

Method used

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  • Composite puffed oat whole powder and preparation method thereof
  • Composite puffed oat whole powder and preparation method thereof
  • Composite puffed oat whole powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The compound puffed whole oat powder of this embodiment is obtained by extruding and puffing the following raw materials: 25 parts by weight of whole naked oat powder, 10 parts by weight of Chinese yam powder and 65 parts by weight of corn flour.

[0028] Specific steps are as follows:

[0029] (1) Preparation of naked oat whole powder, the method is as follows: ①Raw material cleaning: remove sand, grass seeds and foreign grains and other sundries through sieving and magnetic separation; ②Raw material cleaning: this process will remove dust, dirt, etc. from the naked oat skin And some tufts; ③dried and crushed. Wash the naked oats, drain the water, dry them in a blast drying oven at 60°C for 24 hours, then grind them into powder with a high-speed pulverizer, pass through a 40-mesh sieve, and set aside;

[0030] The preparation method of Chinese yam powder is as follows: ① material selection, cleaning and peeling. Choose fresh yams that are smooth, free of disease spot...

Embodiment 2

[0056] The compound puffed whole oat powder of this embodiment is obtained by extruding and puffing the following raw materials: 28 parts by weight of whole oat powder, 12 parts by weight of Chinese yam powder and 60 parts by weight of corn flour.

[0057] Specific steps are as follows:

[0058] (1) Naked oats are made into whole oat powder with a particle size of 50 meshes according to the method in Example 1, Chinese yam powder is made with a particle size of 50 meshes according to the method in Example 1, and corn is made with a particle size of 50 meshes according to the method in Example 1. 50 mesh corn flour;

[0059] (2) Mix the whole oat powder prepared in step 1), Chinese yam powder and corn flour in a mass ratio of 28:12:60, and carry out moisture modulation so that the moisture content of the raw materials is 18%, and then mix evenly;

[0060] (3) Expansion treatment

[0061] The raw material processed in step (2) is extruded by a twin-screw extruder with a die ho...

Embodiment 3

[0083] The compound puffed whole oat powder of this embodiment is obtained by extruding and puffing the following raw materials: 32 parts by weight of whole oat powder, 13 parts by weight of Chinese yam powder and 55 parts by weight of corn flour.

[0084] Concrete preparation method comprises the following steps:

[0085] (1) All oats are made into whole oat powder with a particle size of 70 mesh according to the above method, Chinese yam is made into Chinese yam powder with a particle size of 70 mesh according to the above method, and corn powder is made into corn flour with a particle size of 70 mesh according to the above method;

[0086] (2) Mix the whole oat powder prepared in step (1), Chinese yam powder and corn flour in a mass ratio of 32:13:55, and carry out moisture modulation so that the moisture content of the raw materials is 16%, and then mix evenly;

[0087] (3) Expansion treatment

[0088] The raw material processed in step (2) is extruded by a twin-screw ext...

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Abstract

The invention relates to composite puffed oat whole powder and a preparation method thereof. The whole powder comprises the following compositions in portion by weight: 25 to 40 portions of oat, 45 to 65 portions of maize, and 10 to 15 portions of dioscorea opposita thumb. The composite puffed oat whole powder is in light yellow powdered shape, has aromatic flavor and puffing rate (determined by a volume method) reaching 150 to 170 percent. The whole powder becomes into paste through pouring by boiling water to be directly eaten, has smooth mouthfeel, good water solubility, rehydration rate reaching 6 to 8 and pure and aromatic flavor, not only maintains nutrient health-care components and unique flavor of oat whole powder and the dioscorea opposita thumb, but also leads the maize to achieve the aim of making coarse grains into fine foods, accords with the requirement on health of consumers and social fashion, and has good social benefit and economical benefit.

Description

technical field [0001] The invention relates to whole oat powder, in particular to a compound puffed whole oat powder, and also relates to a preparation method of the whole oat powder. Background technique [0002] Oats belong to the grass family Avena. my country's oat production areas are mainly concentrated in Inner Mongolia, Bashang in Hebei, Shanxi and other places, and mainly produce naked oat (naked oat), which accounts for more than 90% of the total oat production, and all the grains are for food. The content of protein and fat in oats ranks first in cereal crops, and it is also rich in carbohydrates, calcium, phosphorus, iron, and vitamin B 1 , Vitamin B 2 Nutrients such as niacin, niacin, and dietary fiber have been considered as high-quality grains with therapeutic functions since ancient times. In particular, the content of β-glucan, which is the cell wall constituent material of oat sub-aleurone layer, is the highest among all grains, and it is recognized as ...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L7/17
Inventor 朱文学任广跃张仲欣张玉先
Owner HENAN UNIV OF SCI & TECH
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