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Oat sauce production process

A production process, oatmeal paste technology, applied in the field of food processing, can solve the problems of not being able to exert nutritional value, imprecise grain matching, complicated production process, etc., and achieve scientific and rigorous grain matching, low cost, and good color of the product

Inactive Publication Date: 2016-05-25
QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production process of oatmeal paste is complex, high cost, poor product color, and the grain matching is not rigorous, so it cannot give full play to its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The preparation technology of the oat paste of the present embodiment, comprises the following steps:

[0014] (1) Preparation of koji-making raw materials: remove impurities from oats and rice, wash and soak for 8 hours, then cook for 13 minutes, cool to room temperature, grind, and then mix 100 kg of ground oats and 50 kg of rice to obtain koji-making raw materials;

[0015] (2) Preparation of compound strains: Introduce the following strains into the triangular flask containing koji-making raw materials: Huyao 3.042, Aspergillus niger UV-11, Saccharomyces cerevisiae, Bacillus subtilis, Candida krusei, green wood mildew, the inoculation ratio is: 6:1:1:1:1:1, and the expanded culture is carried out;

[0016] (3) Koji-making operation: a. Insert the compound strains of the triangular flask expansion culture into the koji-making raw materials, the inoculum amount of the compound strains is 5% of the total weight of the koji-making raw materials, stir evenly, and keep th...

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Abstract

The present invention discloses an oat sauce production process, which comprising: preparing koji: adding a composite strain to a koji preparation raw material made from oats and rice, uniformly flipping and stirring, and maintaining room temperature culture, wherein the obtained material can be adopted as the seed koji when a lot of spores are bred, the appearance presents the block, and the internal is loose; loading the koji preparation raw material into a fermentation ventilation koji pool, inoculating the seed koji, and fermenting to obtain oat koji; and preparing the sauce: uniformly mixing the oat koji, beans, oats and rice, pouring the obtained mixture into a fermentation pool, adding edible salt water, fermenting, adding edible salt water again, completely stirring, and fermenting again to obtain the oat sauce. According to the present invention, the oat sauce has characteristics of bright color, gloss, unique sauce aroma, delicious taste, and moderate sweet and savory taste; the oat sauce has the high oat content so as to provide the blood pressure adjusting effect after long-term consumption; and the oat sauce has characteristics of reasonable bean matching and scientific nutrition, is suitable for long-term consumption, and is the convenient, effective and safe health food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of oat paste. Background technique [0002] The porridge cooked with oatmeal is rich in magnesium and vitamin B1, and also contains phosphorus, potassium, fiber, etc., which can lower cholesterol, and also have auxiliary effects on diabetes and constipation. Uncooked oat bran is rich in magnesium, vitamin B1, phosphorus, potassium, and also contains iron, zinc, folic acid, etc. Oatmeal can improve blood circulation and promote wound healing. The current production process of oatmeal paste is complicated in production process, high in cost, poor in color and luster, and not rigorous in grain matching, and cannot give full play to its nutritional value. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29
Inventor 张晶
Owner QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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