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Method for preparing oat bran dietary fiber food

A technology of oat bran and dietary fiber, applied in food preparation, food science, application, etc., can solve the problems of low physiological activity and rough taste

Inactive Publication Date: 2011-06-08
JILIN ACAD OF AGRI MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0024] The purpose of the present invention is to use α-amylase, drying or microwave drying, spiral puffing and other methods on oat bran to degrade the starch in oat bran, improve the mouthfeel of oat bran, and increase the gluten content of oat bran. Fragrance and crispness, and the solubility of the functional factor β-glucan in water is improved; the preparation method of oat bran in the processing technology of the present invention realizes the direct or indirect chemical and physical changes of natural high molecular polymers, not only being bound The insoluble dietary fiber can achieve multi-functional transformation, which basically solves the problem of rough taste and low physiological activity of raw materials, and the processing quality and edible index can meet the requirements of food

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  • Method for preparing oat bran dietary fiber food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Preparation of oat bran:

[0049] The unique nutritional ingredient β-glucan in oat bran is mainly concentrated in the cell wall of oat sub-aleurone layer. In the general processing method of oat grains, the yield of oat bran accounts for 25%-30% of oat grains (raw materials) during the milling process. %, most of the β-glucan exists in the bran, and a small part of it exists in the oatmeal powder. General processing method The β-glucan in oat bran is 5%. The finished product rate of oat bran in the preparation process of the present invention accounts for 35%-40% of oat grains, the whiteness and fineness of oat fine powder increase, and the content of active ingredient β-glucan in oat bran increases, and the β-glucan is 6 %.

[0050] Edible oat bran preparation of oats: including raw grain cleaning, stone removal, impurity removal, water washing, milling and crushing, and edible oat bran is separated from oats during the milling process.

Embodiment 2

[0052] Preparation of oat bran into oat dietary fiber food by high temperature resistant α-amylase

[0053] Process flow: Oat bran → 0.2%-0.5% high-temperature-resistant α-amylase solution to wet the material, so that the water content of the wheat bran is 30%-60%, add calcium chloride 70-90mg calcium ion / kg water, soak at room temperature , the pH value is natural → the temperature is 90-100 ℃ steam or fry for 10-20 minutes, then increase the temperature of the frying pan, fry until the wheat bran is dry or dry in a microwave oven, extrude with a screw, and crush through a 40-mesh sieve , to obtain a finished product with a water content of less than 14%, a β-glucan content of more than 6%, and an obvious wheat flavor—oat bran dietary fiber food.

[0054] Table 1. Comparison of properties of oat bran before and after using high temperature resistant α-amylase

[0055]

Embodiment 3

[0057] As a food emulsifier and thickener, oat dietary fiber food is used in baked food and staple food to increase food viscosity, softness and crispness.

[0058]The use of oatmeal dietary fiber food in food ingredients can improve the dispersion and stability of ingredients, increase the water holding capacity and gas holding capacity of products, make the volume larger, looser and softer, and extend the shelf life. If it is used in soy sauce, it has a uniform body, is not easy to precipitate, and has increased viscosity. It not only has good stability, but also has a smoother taste.

[0059] Application in baked food Dietary fiber food base is the most widely used in baked food, the main products are high dietary fiber bread, cakes, biscuits, peach cakes, etc., the added amount of dietary fiber food is 5%-6%, with wheat flavor , good taste, no rough taste of wheat bran.

[0060] Application in staple food Oatmeal dietary fiber food is used in staple food such as steamed b...

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Abstract

The invention relates to a method for preparing oat bran dietary fiber food. The method comprises the following steps of: cleaning oat grains, removing stone and impurities, washing, removing ash and shriveled grains, leaching, frying, pealing and crushing, and sorting fine oat meal and oat bran; carrying out enzymolysis on the oat bran by adopting high temperature resistant alpha-amylase, heating and drying or drying with microwaves, spirally bulking, and the like to obtain the oat bran dietary fiber food. The method provided by the invention not only increases the flavor and the crispy degree of the oat bran, but also improves the water solubility of functional factor beta-glucan; and by eating the oat dietary fiber, the aims of preventing atherosclerosis, hypertension, coronary disease and constipation, reducing blood pressure and cholesterol, clearing intestines and stomach, improving the immunity and protecting the health are achieved; and the oat bran dietary fiber food has great benefits of promoting physical strength and prolonging the life for middle-aged and elderly people.

Description

Technical field: [0001] The invention belongs to the technical fields of resource development of agricultural and sideline products, functional food additives and nutritional health products. Specifically relates to a method for preparing oat bran dietary fiber food. Background technique: [0002] Chinese patent CN 200610102264.3 Technology for producing oat dietary fiber and nutritional powder from oat bran. The present invention discloses oat bran obtained by grinding oats, microwave inactivation of enzymes, enzymolysis of bran, centrifugation, and drying of the separated sediment. The fiber powder is obtained after superfine pulverization, and the supernatant after separation is concentrated in vacuum and spray-dried to obtain the nutrition powder. Chinese patent CN200480039504.9 Soluble dietary fiber derived from oat and barley grains, method for preparing β-glucan-rich fraction and application of the fraction in food, medicine and cosmetics, the present invention relat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/308A23L7/10
Inventor 杨文挺刘建辉王晶张丁佟孙卓裴海林李惠芳
Owner JILIN ACAD OF AGRI MACHINERY
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