Method for primarily separating components of oat bran

An oat bran and primary technology, which is applied in the field of comprehensive utilization of oat bran, can solve the problem that multiple functional factors of oat bran cannot be developed at the same time, and achieves the effects of comprehensive development and utilization, easy promotion and low cost.

Inactive Publication Date: 2011-04-06
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a new method for the primary separation of components of oat bran, to solve the problem that multiple functional factors of oat bran cannot be developed simultaneously

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 10 grams of ammonium sulfate, add 990 milliliters of water to dissolve and prepare a 1% concentration of ammonium sulfate solution, then weigh 100 grams of oat bran and add it to 1L of ammonium sulfate solution, stir at 40 ° C, the stirring speed is 600 rpm, stir 30 minutes, then separated with a sieve, the mesh number of the sieve is 100 mesh, and the oversieve and the undersieve are obtained respectively, the oversieve is mainly fiber polysaccharide, and the undersieve is mainly starch and protein.

Embodiment 2

[0025] Weigh 20 grams of sodium chloride, add 980 milliliters of water to dissolve and prepare a 2% sodium chloride solution, then weigh 80 grams of oat bran and add it to 1L of sodium chloride solution, stir at 40 ° C, and the stirring speed is 400 rpm Minutes, after stirring for 60 minutes, separate with a sieve, the mesh number of the sieve is 125 orders, obtain the oversize and the undersize respectively, the oversize is mainly fiber polysaccharide, and the undersize is mainly starch and protein.

Embodiment 3

[0027] Weigh 50 grams of trisodium phosphate, add 950 ml of water to dissolve and prepare a 5% trisodium phosphate solution, then weigh 120 grams of oat bran and add it to 1L of trisodium phosphate solution, stir at 50°C, and the stirring speed is 300 rpm , after stirring for 80 minutes, separate with a sieve, the mesh number of the sieve is 150 orders, and the oversize and undersize are obtained respectively, the oversize is mainly fiber polysaccharide, and the undersize is mainly starch and protein.

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PUM

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Abstract

The invention discloses a method for primarily separating the components of oat bran, which comprises the following steps of: adding the oat bran serving as a raw material into salt solution for stirring to inhibit viscous polysaccharide from precipitating and ensure that the fiber polysaccharide, starch, protein of the oat bran are more fully separated in the salt solution, and filtering with a screen to obtain an oversize product and an undersize product respectively, wherein the oversize product is mainly the fiber polysaccharide, and the undersize product is mainly the starch and the protein. The method solves the technical problem that: a single function ingredient is obtained by breaking other components, so that various functional factors in the oat bran cannot be developed simultaneously in the conventional process.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of oat bran, and in particular relates to a method for primary separation of components of oat bran. Background technique [0002] Oat is one of the eight major food crops in the world, and it is also an important small miscellaneous grain crop in my country. Oats have a long history of planting in my country, covering all mountainous areas, plateaus and northern alpine regions, with a planting area of ​​18 million mu. With the in-depth development of the basic theory and applied technology research on the health care mechanism of oat functional ingredients, the oat deep processing technology has been continuously improved. The limitations of oatmeal, oatmeal cakes, etc., from the perspective of improving the palatability of oatmeal, manufacturers process oatmeal into oatmeal, which is used to make biscuits, bread, snack foods, breakfast foods, etc., which increases its economic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02C08L3/02C08L89/00
Inventor 钟细娥李春荣高展炬詹耀才
Owner GUANGDONG FOOD IND INST
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