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Preparation method of instant oat flour

An oat flour, instant technology, applied in food preparation, application, food science and other directions, can solve the problems of big technical difficulty, prone to water separation and gelation, etc., and achieve the effect of speeding up wide application, moderate taste, and reducing starch viscosity

Inactive Publication Date: 2015-05-27
厦门北大泰普食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the domestic development of oatmeal food is mainly based on oatmeal, because it has always been difficult to develop it into a cereal beverage, mainly due to the high amylose content in oatmeal, and the starch is easy to form with β-glucan Colloid with high viscosity, prone to water separation and gel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Pretreatment of raw materials

[0023] (1) Roasting: Roast oats at 85°C for 20 minutes;

[0024] (2) Cleaning: Rinse the above-mentioned oats twice with clean water to remove floating grains, chaff, etc.;

[0025] (3) Soaking: put the above oats in a container, add water to control the temperature at 50°C, and soak for 75 minutes;

[0026] (4) Cooking: put the above-mentioned oats in a steamer and cook until slightly boiled, and keep for 25 minutes;

[0027] (5) Cooling: Add ice cubes or cold water to cool the above oats to 50°C.

[0028] 2. Colloidal grinding

[0029] The above-mentioned oats are accurately weighed so that the ratio of solid to liquid is 1:4, and the oatmeal is ground twice by a colloid mill to make uniform oatmeal pulp.

[0030] 3. Enzymatic treatment

[0031] The above-mentioned oat pulp was enzymolyzed by using amylase (0.12% in dosage), cellulase (0.08% in dosage), and protease (0.03% in dosage). Heat the enzymolysis solution to boil and i...

Embodiment 2

[0039] 1. Pretreatment of raw materials

[0040] (1) Roasting: Roast oats at 75°C for 30 minutes;

[0041] (2) Cleaning: Rinse the above-mentioned oats for 3 times with clean water to remove floating grains, bran husks, etc.;

[0042] (3) Soaking: put the above-mentioned oats in a container, add water to control the temperature at 40°C, and soak for 90 minutes;

[0043] (4) Cooking: the above-mentioned oats are steamed in a steamer until slightly boiled, and kept for 20 minutes;

[0044] (5) Cooling: Add ice cubes or cold water to cool the above oats to 30°C.

[0045] 2. Colloidal grinding

[0046] The above-mentioned oat liquid is accurately weighed so that the ratio of solid to liquid is 1:5, and it is ground three times by a colloid mill to make uniform oat pulp.

[0047] 3. Enzymatic treatment

[0048] The above-mentioned oat pulp was enzymolyzed by using amylase (0.15% in dosage), cellulase (0.1% in dosage) and protease (0.05% in dosage), and the temperature was cont...

Embodiment 3

[0056] 1. Pretreatment of raw materials

[0057] (1) Roasting: Roast oats at 90°C for 10 minutes;

[0058] (2) Cleaning: Rinse the above-mentioned oats 4 times with water to remove floating grains, bran husks, etc.;

[0059] (3) Soaking: put the above-mentioned oats in a container, add water to control the temperature at 60°C, and soak for 60 minutes;

[0060] (4) Cooking: the above-mentioned oats are steamed in a steamer until slightly boiled, and kept for 30 minutes;

[0061](5) Cooling: Add ice cubes or cold water to cool the above oats to 45°C.

[0062] 2. Colloidal grinding

[0063] The above-mentioned oat liquid is accurately weighed so that the ratio of material to liquid is 1:7, and it is ground once by a colloid mill to make a uniform oat slurry.

[0064] 3. Enzymatic treatment

[0065] The above-mentioned oat pulp is enzymolyzed by using amylase (0.1% dosage), glucanase (0.01% dosage), hemicellulase (0.05% dosage) and protease (0.04% dosage), and the temperature...

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Abstract

The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.

Description

technical field [0001] The invention relates to a preparation method of oat flour, in particular to a preparation method of an instant oat flour which adopts oat refining and then enzymatic hydrolysis. Background technique [0002] Oats are an important food source for human beings. Oats are rich in dietary fiber, can promote gastrointestinal motility, facilitate defecation, have low calories, low glycemic index, lower fat and blood sugar, and are also one of the high-end supplements. The lack of dry food. In 1997, the U.S. FDA recognized oats as a functional food, which has the effect of lowering cholesterol and stabilizing blood sugar. Among the "Top Ten Healthy Foods in the World" selected by the American "Time" magazine, oats ranked fifth, and they are the only cereals on the list. With the change of people's dietary concepts, oatmeal has been favored by people because of its rich nutrition and unique health care functions, and has broad development prospects. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L2/39A23V2002/00
Inventor 刘小杰黄福叶强
Owner 厦门北大泰普食品科技有限公司
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