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A manufacturing method for oatmeal

A production method and technology of oatmeal, which is applied in the field of food processing, can solve the problems of reduced food quality, non-lubrication, rough taste of oatmeal, etc., and achieve the effect of natural and pure flavor, less fragments and fine powder, and improved nutritional components and health care functions

Inactive Publication Date: 2015-08-26
金维他(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oatmeal has a rough taste and is not lubricated, which reduces the eating quality

Method used

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  • A manufacturing method for oatmeal

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Effect test

Embodiment 1

[0016] The preparation method of oatmeal comprises the following steps:

[0017] 1. Oat selection: feed the oats, and go through the rough selection of the primary selection machine to remove the impurities in the oats; the selection of the selection machine to remove the unqualified oat grains; the delivery of oat grains is between 700 and 900kg per hour between;

[0018] 2. Requirements for wheat washing: wash the transported oat grains with tap water. The cleaned wheat grains should not contain excessive water, and the water should be on the surface, with no water dripping down as the standard.

[0019] 3. Cooking wheat: Send the cleaned oat grains into the wheat cooking machine. The air pressure of the oat cooker is required to be between 0.4-0.5MPa, and the temperature of the oat grains cooked at the outlet of the oat cooker is between 100-130°C. The cooking time is 15-30min.

[0020] 4. Oat baking: The oat grains from the outlet of the oat cooking machine are sent to...

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Abstract

The present invention discloses a manufacturing method for oatmeal. The method includes the following steps: cleaning and removing impurities in oats, washing, cooking, drying, granulating and steaming the oats in order, tempering the oats with 1-5% cellulase solution, and tableting and drying the oats. The tempering process accelerates the cell wall rupture of the oats, which makes intracellular substances of the oats sufficiently dissolved out, and improves nutritional ingredients and a health-care function of the oatmeal. The brewed oatmeal is strong and lasting in flavour, and customers can obviously feel a rich aroma which is pure natural; and soup is milky white, shiny and sticky in a greater degree, oatmeal porridge is chewy, but not sticky to teeth, and has a smooth taste. The produced oatmeal is oval and full in shape, uniform in size, less in piece and fine powder, and high in finished product rate.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing oatmeal. Background technique [0002] Oatmeal is a highly nutritious food. The protein content of oat grains is 12-18%, the fat is 4-6%, and the starch is 21-55%. The content of lysine in oats is 0.68%, which is 0.4% higher than that of flour, rice, corn, etc. The content of 8 kinds of lysine necessary for human body is more than twice that of rice and wheat, and it contains more children's developmental deficiency. Missing histidine, lysine. The lysine in oat protein has a reasonable composition and no peculiar smell. Oat protein is an ideal protein source for the elderly and young people with poor gastrointestinal function. It can be used as protein-enhanced milk, breakfast protein drinks, high-protein products, low-fat protein meat products and others. Fortifiers and additives in food processing. In addition to being rich in protein products and fatty...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/29A23L33/00
Inventor 刘宗强
Owner 金维他(福建)食品有限公司
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