A kind of production method of oatmeal
A production method and technology for oatmeal, applied in the field of food processing, can solve the problems of inconspicuous taste, complicated procedures, low protein quality, etc., and achieve the effects of improving quality, reducing complexity, and having a smooth and soft fragrance.
Active Publication Date: 2016-08-24
沙湾市刺柏树食品有限公司
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Problems solved by technology
The procedure is more complicated, and the oats are not activated, so that they are in a budding state, so that the taste is not obvious and the protein quality is low
Method used
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[0036] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.
[0037] Embodiments of the present invention provide a kind of production method of oatmeal, such as figure 1 As shown, the method includes:
[0038] 101. Roughly select oat raw materials to remove impurities in oats.
[0039] It should be noted that when roughing oat raw materials and removing impurities in oats, the following methods can be used but not limited to. Carry out rough selection to remove impurities in the oats. It can also be realized by hand, that...
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The invention discloses a preparation method of oatmeal, and relates to the technical field of food processing, aiming at solving the problems that oatmeal processing generally comprises the steps of cooking oat, drying the oat and separating the oat, so that the procedures are more complicated; the oat is not in a sprout state by activation, thus being not obvious in mouth feel and being lower in protein quality. The preparation method mainly comprises the steps of carrying out rougher flotation on the oat raw material, and then unhairing the oat; carrying out size classification on the unhaired oat, separating the classified oat by specific gravity by using saline water, and activating; cleaning by edible tap water and elutriating the naked oat from the saline water; soaking the cleaned naked oat, and accelerating germination; steaming and frying the soaked naked oat by a steaming and frying pan, recovering the steamed and fried naked oat, selecting the recovered naked oat again, and pressing the selected naked oat into pieces. The preparation method is mainly used in the making process of oatmeal.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of oatmeal. Background technique [0002] Oatmeal is a high-nutrition food. The protein content of oat grain is 12-18%, the fat is 6-9%, and the starch is 21-55%. The content of lysine in oats is 0.68%, which is 0.4% higher than that of flour, corn, rice, etc. The content of 8 kinds of lysine necessary for the human body is more than twice that of rice and wheat, and it contains more essential nutrients for children. of histidine, lysine. Oat protein lysine has a reasonable composition and is easily absorbed by the human body. Oat protein is also an ideal protein source for the elderly and young people with poor gastrointestinal function. It can be used as a fortifier and additive for protein-fortified milk, morning and evening protein drinks, high-protein products, low-fat protein meat products and other food processing. In addition to being rich i...
Claims
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IPC IPC(8): A23L7/152
CPCA23L7/152
Inventor 王光德王新娟刘新玉王文敏
Owner 沙湾市刺柏树食品有限公司