Preparation method of oat product with rich beta-hyskon

A technology of dextran and oatmeal, which is applied in the field of preparation of oatmeal products, can solve the problems of low water-soluble glucan, difficult to reach the recommended amount, rough taste, high cost, etc., and achieve easy operation and high content of β-glucan , low cost effect

Active Publication Date: 2009-12-23
WENGYUAN GUANGYE QINGYI FOOD TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the oat bran currently on the market is directly added to baked goods, the water-soluble glucan is low and difficult to reach the recommended amount of the US FDA (0.75g oat glucan / time, four times a day), and the taste is relatively rough. Not popular with consumers; if the high-purity water-soluble dextran currently on the market is used, although the effect is good, but the price is relatively high, and the application in baked food will increase the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 100kg of oat bran raw material, add 300kg of water, stir evenly, add 0.5kg of sodium hydroxide, raise the temperature to 50°C under normal pressure, and keep stirring for 20min to break the wall by alkali dissolution and promote the separation of bran and starch containing β-glucan , and then use a screw extrusion dehydrator to remove 15% of the moisture from the material, and then dry it with a vacuum drum dryer at 50 ° C. The dried product is crushed by an impact mill for the first time until the particle size is less than 500 μm, and then separated by a curved sieve. The radian of the sieve is 120°C, the slit width is 70-180 μm, and then it is further pulverized with a grinding wheel mill until the particle size is less than 180 μm, and then the starch and bran are separated by a curved sieve, and the oat bran is reprocessed to obtain rich in β- The glucan oat product has a particle size of 70-180 μm, a β-glucan content of 18-30%, and a viscosity of 30-100 cps. ...

Embodiment 2

[0030] Take 100kg of oat bran raw material, add 500kg of water, stir evenly, add 1kg of sodium hydroxide, raise the temperature to 40°C under normal pressure, and keep stirring for 30min to break the wall by alkali dissolution and promote the separation of bran containing β-glucan from starch. Then use a screw extrusion dehydrator to remove 16% of the water from the material, and then dry it with a vacuum drum dryer at 80°C. The dried product is crushed by an impact mill for the first time until the particle size is less than 500 μm, and then separated by a curved sieve. The radian is 120°C, the slit width is 70-180 μm, and then it is further crushed with a grinding wheel mill until the particle size is less than 180 μm, and then the starch and bran are separated by a curved sieve, and the oat bran is reprocessed to obtain β-glucose The polysaccharide oat product has a particle size of 70-180 μm, a content of β-glucan in the product of 18-30%, and a viscosity of 30-100 cps.

Embodiment 3

[0032] Take 100kg of oat bran raw material, add 1000kg of water, stir evenly, add 1.2kg of sodium hydroxide, raise the temperature to 60°C under normal pressure, and keep stirring for 50min to dissolve the wall with alkali and promote the separation of bran and starch containing β-glucan , and then use a screw extrusion dehydrator to remove 20% of the water from the material, and then dry it with a vacuum drum dryer at 100 ° C. The dried product is crushed by an impact mill for the first time until the particle size is less than 500 μm, and then separated by a curved sieve. The radian of the sieve is 120°C, the slit width is 70-180 μm, and then it is further pulverized with a grinding wheel mill until the particle size is less than 180 μm, and then the starch and bran are separated by a curved sieve, and the oat bran is reprocessed to obtain rich in β- The glucan oat product has a particle size of 70-180 μm, a β-glucan content of 18-30%, and a viscosity of 30-100 cps.

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PUM

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Abstract

The invention discloses a preparation method of oat products with rich beta-hyskon, comprising the steps: using oat bran as a raw material; adding water and evenly mixing; heating the oat bran to dissolve the wall of the oat bran by alkali under an alkaline condition; squeezing, dehydrating and drying formed oatmeal; and reprocessing the dried oat bran after being milled and sieved step by step to obtain oat products with rich beta-hyskon. The preparation method has simple technology, easy operation and low cost, and the prepared products have high viscosity, high beta-hyskon content in the oat bran, thereby being suitable for being used in bakery food.

Description

technical field [0001] The invention belongs to the technical field of oat deep processing, and in particular relates to a preparation method of an oat product rich in beta-glucan. Background technique [0002] With the improvement of living standards, the refinement of food, the large intake of high-protein and high-fat foods, and the lack of dietary fiber, the number of people with symptoms such as high cholesterol and high blood sugar continues to increase. Among them, dietary fiber refers to a class of non-starch polysaccharides that are not digested and absorbed by digestive enzymes in the human gastrointestinal tract. It is mainly used for lowering blood pressure, lowering blood lipids, preventing diabetes, coronary heart disease, etc., especially water-soluble dietary fiber SDF-oat glucose Glycans are even more effective in lowering cholesterol. [0003] A large number of clinical trials by some research institutions at home and abroad have verified that oat glucan i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/10A23L33/10
Inventor 钟细娥李春荣高展炬詹耀才
Owner WENGYUAN GUANGYE QINGYI FOOD TECH
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