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Preparation method of instant whole oat meal

A technology of whole oat flour and instant type, which is applied in food preparation, application, food science and other directions, can solve the problems of restricting the application and promotion of oat flour, restricting the application of oat flour, low grinding efficiency, etc., so as to meet the nutritional value and preparation characteristics. , The effect of reducing the use of food additives such as thickeners and stabilizers, and improving efficiency

Inactive Publication Date: 2015-09-02
GUILIN SEAMILD BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, if the moisture content of the coarse powder is not properly controlled before crushing, the cost will be high due to low crushing efficiency, which limits the application of oat flour
[0007] The above-mentioned preparation methods all have some deficiencies more or less, which limit the further application and promotion of oat flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Preparation of oat grains: take raw oat grains with skins, clean and remove impurities, including threshing to remove dust, mud, and wheat stalks, boiling to remove stones, impact shelling, separation of grains, and selection to obtain raw wheat grains. Under the condition of 0.48MPa, wet heat steam treatment 20min, obtain the oat grain after the pregelatinization;

[0031] (2) Preparation of dry oat granules: Dry the pregelatinized oat granules obtained in step (1) at low temperature in four stages, the first stage is 105°C for 10min, the second stage is 125°C for 15min, and the third stage is The first stage is 100°C for 11 minutes, the fourth stage is 60°C for 12 minutes, and dried until the moisture content is ≤4.0%, to obtain dry oat grains;

[0032] (3) Prepare oat meal: place the dried oat grain obtained in step (2) in a universal grinder, pass through a 60-mesh sieve after crushing, and obtain oat meal;

[0033] (4) Preparation of instant oat whole powder: ...

Embodiment 2

[0035] (1) Preparation of oat grains: Take raw oat grains, clean and remove impurities, including threshing to remove dust, mud, and wheat stalks, boiling to remove stones, and selection to obtain raw wheat grains. Process 60min to obtain pregelatinized oat grains;

[0036] (2) Preparation of dry oat granules: Dry the pregelatinized oat granules obtained in step (1) at low temperature in four stages, the first stage is 90°C for 15min, the second stage is 100°C for 14min, and the third stage is 100°C for 14min. The first stage is 80°C for 13 minutes, the fourth stage is 45°C for 10 minutes, and dried until the moisture content is ≤4.0%, to obtain dry oat grains;

[0037] (3) Prepare oat meal: place the dried oat grain obtained in step (2) in a universal grinder, pass through a 60-mesh sieve after crushing, and obtain oat meal;

[0038](4) Preparation of instant oat whole powder: take 10 kg of oat coarse powder obtained in step (3), add 0.05 kg of fructooligosaccharides, 0.03 k...

Embodiment 3

[0040] (1) Preparation of oat grains: take raw oat grains with skins, clean and remove impurities, including threshing to remove dust, mud, and wheat stalks, boiling to remove stones, impact shelling, separation of grains, and selection to obtain raw wheat grains. Under the condition of 0.45MPa, wet heat steam treatment 45min, obtain the oat grain after pregelatinization;

[0041] (2) Preparation of dry oat granules: Dry the pregelatinized oat granules obtained in step (1) at low temperature in four stages, the first stage is 100°C, the second stage is 115°C, and the third stage is 90°C , the fourth section is at 50°C, the time of each section is 12min, and dried until the moisture content is ≤4.0%, to obtain dry oat grains;

[0042] (3) Prepare oat meal: place the dried oat grain obtained in step (2) in a universal grinder, pass through a 60-mesh sieve after crushing, and obtain oat meal;

[0043] (4) Preparation of instant oat whole powder: take 9 kg of oat coarse powder ob...

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Abstract

The invention discloses a preparation method of instant whole oat meal. The preparation method comprises the following steps: (1) preparing oat grains; (2) preparing dry oat grains; (3) preparing coarse oat meal; and (4) preparing instant whole oat meal. During the pretreatment of the oat grains, wet and hot steam is adopted to pre-gelatinize, so that the pre-gelatinization of oat starch is complete; by utilizing four-stage gradient low-temperature drying, the charring phenomenon caused by too dry surface of the oat grains is avoided, and the nutrient contents are not damaged by high temperature; by utilizing ultra-micro crushing, the grain size D97 of the oat meal is less than or equal to 25 mu m, so that the mouth feel of the product is fine and smooth and full. The oat meal has good instant property, no huddling and fine and smooth mouth feel, and can be used as substrate of grain brewing drink, the double requirements of nutritive value and brewing characteristic can be met, furthermore, the preparation method is simple, the cost is low, and the preparation method is applicable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of instant oat whole powder, which belongs to the technical field of deep processing of oat food. Background technique [0002] Oat is one of the main grains in the main oat producing areas in North China, which has rich nutritional components and significant nutritional effects. The protein content of oatmeal reaches 11.3% to 19.9%, and its essential amino acid composition is basically the same as the dietary nutrient reference intake (Dietary Reference Intakes, referred to as DRIs); it contains about 8% fat, which is 4 times that of wheat and is among the grains. Most, of which linoleic acid accounts for 38% to 52%. In addition, it is also rich in water-soluble dietary fiber, most of which are β-glucans. According to nutritional studies, the daily intake of 3g of β-glucan by the human body can effectively reduce cholesterol levels, and the daily intake of 5g of β-glucan can regulate the blood sugar resp...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 赵冬陈秋桂李璐粟桂民
Owner GUILIN SEAMILD BIOTECH DEV
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