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Oat premix powder

A technology of premixed powder and oat flour, which is applied in food ingredients as taste improvers, functions of food ingredients, food preparation, etc., to achieve nutritional and healthy functions, good taste and flavor, convenient factory production, and good processing characteristics.

Inactive Publication Date: 2014-11-12
吉林省白城市农业科学院
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

, mix the above-mentioned ingredients evenly

Method used

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Examples

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Embodiment

[0024] A kind of oat premixed powder, each component is calculated by weight percentage as follows, 40%-85% oat flour (prepared by traditional method), 3%-25% gluten powder, 1%-3% artemisia seed powder , 1% -3% salt. Mix all ingredients until smooth.

[0025] The components of the oat noodle premix powder are calculated by weight percentage as follows: 80% of oat flour, 15% of gluten powder, 3% of Artemisia annua seed powder, and 2% of table salt.

[0026] The process flow of oatmeal noodle premix powder production noodles: weighing of raw and auxiliary materials→mixing→noodle kneading→cooking→rolling→cutting into strips.

[0027] Step 1, material selection: weigh 80% of oat flour, 15% of gluten powder, 3% of Artemisia annua seed powder, and 2% of table salt; some food additives can be added in an appropriate amount (according to the current national legal standards).

[0028] Step 2, mixing: weighing each raw material according to the mass percentage ratio in the formula, m...

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PUM

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Abstract

The invention discloses an oat premix powder which comprises the following ingredients in percent by weight: 40-85 percent of oat powder, 3-25 percent of wheat gluten, 1-3 percent of artemisia songarica schrenk seed powder and 1-3 percent of edible salt. The multifunctional oat premix powder provided by the invention is high in content of oat powder and wide in application; the processed oat premix powder is not expanded, thus nutritional ingredients of oat can not be damaged; adopted added ingredients are foods and are scientifically blended, thus the content of the oat powder can reach above 80 percent. The oat premix powder can be manually made into steamed buns, noodles, dumplings and other cooked wheaten foods in families, can be made into cakes, fine dried noodles and breads in a factory-like scale production manner, and is better than wheat powder in nutrients, flavors and mouth feel. Abundant oat resources in China are fully utilized, a production mode of healthy staple food is developed, a special dietary is formulated for specific crowds, and the transition of the staple food from simple adequate food to functional diversity in China is realized.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an oat premixed powder. Background technique [0002] Oatmeal is a complete nutritious food with therapeutic effects. It has become the fifth largest food crop in the world. The U.S. Food and Drug Administration has approved oatmeal as a functional food for efficacy claims. Oatmeal has the characteristics of high protein, high fat, high dietary fiber, and low glycemic index. The fat contained in oats is mainly composed of monounsaturated fatty acids, which have an important health care effect on the human cardiovascular system. It is very suitable for the dietary nutrition and health care needs of modern people. It has a significant effect on improving excessive refinement of diet and preventing modern affluence. my country is a country with high incidence of diabetes. In 2013, the Diabetes Branch of the Chinese Medical Association announced the results of a diabetes epidemiolo...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/305A23L7/10
CPCA23L7/198A23L33/10A23L33/185A23V2002/00A23V2200/14A23V2200/30A23V2250/5486
Inventor 王新颖杨保仑吕晓光宋玉涛贾云峰顾永华
Owner 吉林省白城市农业科学院
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