Preparation method for high-nutrition and high-function oatmeal

An oatmeal, high-function technology, used in food preparation, food heat treatment, food drying and other directions, can solve problems such as decline, unfavorable industrial production, and easy breeding of microorganisms.

Active Publication Date: 2014-03-05
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the germination time of oats is currently 72-144 hours, which is too long, and it is easy to breed microorganisms, which is not conducive to industrial production; and the content of β-glucan, an important functional component in oats, gradually decreases with time

Method used

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  • Preparation method for high-nutrition and high-function oatmeal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0020] 1. Raw material screening: select the fresh shelled oat grains of the year, and measure the main nutritional components. The raw material β-glucan, protein and fat contents are 5.63%, 16.88% and 6.87% respectively (the results are all calculated on a dry basis);

[0021] 2. Pretreatment: Remove weeds, stones and other impurities through the primary selection machine and selection machine, and sieve to remove broken and unfulfilled oat grains, weigh 10kg of screening raw materials; add 25kg of tap water to rinse and drain surface moisture;

[0022] 3. Disinfection: Soak the cleaned oat grains in 25kg, 1% sodium hypochlorite aqueous solution at room temperature (25±2°C) for 6 minutes, and drain the surface water;

[0023] 4. Soaking: Place the sterilized oat grains in the germination bed, add 30kg of clean water, cover them to avoid light, and pass in filtered clean air with an air flow rate of 0.06 liters per minute. Soak them in water at 37±2°C for 7 hours. Change the ...

Embodiment example 2

[0040] 1. Screening of raw materials: The fresh shelled oat grains of the year were selected, and the main nutritional components were determined. The contents of β-glucan, protein and fat in the raw materials were 5.74%, 16.32% and 6.60% respectively (the results were all calculated on a dry basis).

[0041] 2. Pretreatment: Remove impurities such as weeds and stones through the primary selection machine and selection machine, sieve the broken and unfulfilled oat grains, weigh 20kg of the screened raw materials; add 45kg of tap water to rinse, and drain the surface moisture;

[0042] 3. Disinfection: Soak the cleaned oat grains in 40kg, 1% sodium hypochlorite aqueous solution at room temperature (25±2°C) for 8 minutes, and drain the surface water;

[0043] 4. Soaking: Place the sterilized oat grains in the germination bed, add 50kg of clean water, cover them to avoid light, and pass in filtered clean air with an air volume of 0.08 liters per minute. Soak them in water at 38±2...

Embodiment example 3

[0051] 1. Screening of raw materials: Select the fresh shelled oat grains of the year, and measure the main nutritional components. The raw materials β-glucan, protein and fat contents are 5.55%, 16.97% and 6.77% respectively (the results are all calculated on a dry basis).

[0052] 2. Pretreatment: Remove impurities such as weeds and stones through the primary selection machine and selection machine, sieve the broken and unfulfilled oat grains, weigh 30kg of the screened raw materials; add 65kg of tap water to rinse, and drain the surface moisture;

[0053] 3. Disinfection: soak the cleaned oat grains in 70kg, 1% sodium hypochlorite aqueous solution at room temperature (25±2°C) for 10 minutes, and drain the surface water;

[0054] 4. Soaking: Place the sterilized oat grains in the germination bed, add 75kg of clean water, cover to avoid light, pass in filtered clean air with an air flow rate of 0.06 liters per minute, soak in water at 37±2°C for 6.5 hours , Change the water ...

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Abstract

The invention is suitable for the field of food processing, and discloses a high-nutrition and high-function oatmeal product and a preparation method thereof. The method comprises the following steps: firstly selecting oat kernels with high protein content, high fat content and high beta-glucan content, then soaking the oat kernels, accelerating germination to obtain the germinated oat kernels, and further increasing the content of the nutritional ingredient of oat; digesting, drying and tabletting the germinated oat kernels, and performing high-temperature treatment by virtue of a microwave drying process to achieve better flavour and cooking degree for the oatmeal product. The oatmeal product contains abundant proteins, fats and beta-glucan, is strong in cereal flavour, smooth and chewy in taste and thick in sauce, meets the requirements of people for nutrition, healthcare and delicacy on diet at present, and has good industrialization development prospect in the future.

Description

technical field [0001] The invention relates to a high-nutrition, high-function oatmeal and a preparation method thereof. Background technique [0002] Commonly known as buckwheat, oil wheat, and jade wheat, oatmeal is a low-sugar, high-nutrition, high-energy food. The protein content is 100% higher than that of rice, 75% of corn, 66% of wheat flour, and 60% of millet, and contains 8 kinds of amino acids necessary for the human body, of which the content of lysine is significantly higher than that of rice and wheat flour; the fat content is 5.5 times that of rice and wheat flour 3.7 times, and its unsaturated fatty acid content is significantly higher than that of general grain raw materials. In addition, beta-glucan in oats is a nutrient element of oats' important health benefits. A large number of studies have shown that regular consumption of oatmeal can effectively reduce blood sugar and blood lipids, prevent cardiovascular diseases and diabetes, and lose weight and la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/172A23L1/29A23L7/148A23L7/20
CPCA23L5/15A23L7/148A23L7/152A23L33/00A23V2002/00A23V2300/10A23V2300/24
Inventor 周素梅钟葵刘丽娅佟立涛周闲容
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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