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A kind of oatmeal and its manufacturing method

A manufacturing method and technology of oatmeal, applied in the direction of fat-containing food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems that it cannot be used as a raw material for nutrition bars, meal bars or chocolate bars, and cannot be eaten directly, and achieves Wide range of uses, good taste and high nutritional value

Active Publication Date: 2016-12-21
YUJIA SHANGHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome that the oatmeal products in the prior art need to be prepared with hot water before they can be eaten, and they cannot be eaten directly, nor can they be used as raw materials for nutrition bars, meal bars or chocolate bars, and they cannot be effectively combined with fruit juice. , vegetables, or functional raw materials become the defects of snack food or snack food, etc., and provide a kind of food that does not need hot water brewing, can be eaten directly, has various flavors, and can be combined with fruit juice and vegetable juice. High-value oatmeal and method for producing the same

Method used

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  • A kind of oatmeal and its manufacturing method
  • A kind of oatmeal and its manufacturing method
  • A kind of oatmeal and its manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0027]

[0028] The raw oat flakes in this example are prepared by the following method: heat the impurity-removed skinned oats indirectly with steam, kill the enzyme at a temperature of 105° C. for 3 hours, and then add moistened skinned oats with a mass percentage of 1.5% water for 60 minutes. Indirectly heated by steam at a temperature of 102°C for 40 minutes, then rolled to a thickness of 0.75mm ± 0.05mm and a moisture content of 11% ± 1%, and cooled to obtain raw oatmeal. The impurity removal of the oats is that the oats are air-selected to remove impurities, then graded to remove awns, and then shelled to remove impurities.

[0029] In Examples 1-5, according to the above table, weigh the raw materials according to the proportion, put them into the rotary mixing bucket, rotate slowly for 15 minutes to mix evenly, and then let it stand for 2h-3h to moisten evenly until the liquid raw materials are completely mixed. Absorbed, then baked in a rotary oven at 120°C, the mo...

Embodiment 6-15

[0031]

[0032]

[0033] The raw oat flakes in this example are prepared by the following method: directly heat the impurity-removed naked oats with steam, kill the enzyme at a temperature of 105° C. for 3 hours, and then add moist naked oats with a mass percentage of 1.5% water for 60 minutes. Indirectly heated by steam at a temperature of 102°C for 40 minutes, then rolled to a thickness of 0.75mm ± 0.05mm and a moisture content of 11% ± 1%, and cooled to obtain raw oatmeal. The impurity removal of the oats is that the oats are air-selected to remove impurities, then graded to remove awns, and then shelled to remove impurities.

[0034] In Examples 6-15, according to the above table, the raw materials are weighed according to the proportion, put into the rotary mixing bucket, rotate at a slow speed for 15 minutes to mix evenly, and then stand for more than 90 minutes to moisten evenly, and then pass through the rotary oven for 120 Bake at ℃, reduce the moisture content ...

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PUM

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Abstract

The invention discloses an oatmeal and a making method thereof. The making method comprises the following steps: indirectly heating impurity removed oat by steam, killing enzymes at 105DEG C for 3h, adding 1.5mass% of water to moisten oat for 60min, indirectly heating by steam at 102DEG C for 40min, rolling to oatmeal with the thickness of 0.70-0.80mm and the water mass percentage of 10-12%, cooling, uniformly mixing with edible oil, syrup and an emulsifier monoglyceride stearate, allowing the obtained mixture to stand for 2-3h for uniform wetting, baking by a rotary baking box, and cooling. The oatmeal made in the invention can be directly eaten without hot water boiling, has various flavors, can be combined with fruit juices and vegetable juices, and has high nutrition values.

Description

technical field [0001] The invention relates to an oatmeal and a manufacturing method thereof. Background technique [0002] Oat has become a globally recognized crop that can lower cholesterol and is beneficial to human health. It has almost become the third staple food after rice and wheat in mainland China. However, the existing oatmeal products generally need to be prepared with hot water before they can be eaten. They cannot be eaten directly, nor can they be used as raw materials for nutrition bars, meal bars, or chocolate bars, nor can they be effectively combined with fruit juices, vegetables, or functional raw materials. Snack food or snack food, but there is no such oatmeal both at home and abroad at present, and this present situation needs to be solved urgently. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome that the oatmeal products in the prior art need to be prepared with hot water before they c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/117A23L33/10A23L33/105
CPCA23L7/135A23L33/00A23V2002/00A23V2250/21A23V2250/616A23V2200/222A23V2250/18A23V2250/61A23V2250/262A23V2250/204A23V2250/60
Inventor 谢孟辰谢日鑫谢孟晃谢孟甫
Owner YUJIA SHANGHAI FOOD