Preparation method of pure oatmeal

A technology of oatmeal and oatmeal, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food drying. Elevated blood sugar, beneficial effect on growth

Pending Publication Date: 2017-06-23
GUILIN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of product has a high glycemic index, which is not conducive to the consumption of obese and diabetic people

Method used

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  • Preparation method of pure oatmeal

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of the pure oatmeal of the present embodiment, comprises the steps:

[0036] (1) Raw material pretreatment: After removing impurities, the oats are dried in a continuous gradient until the water content is 8-10%, so as to obtain oat grains. Wherein, the oats are full-bodied raw oat grains after cleaning, husking and impurity removal, including naked oats and hulled oats; the temperature of continuous gradient drying is 90°C-120°C-60°C respectively.

[0037] (2) Pulverization: the oat granules obtained in step (1) are pulverized into a particle size of 60 mesh to obtain oat flour.

[0038] (3) Enzyme preparation dissolution: Add 100 kg of warm water at 55° C. to a constant temperature enzymatic hydrolysis tank, add 0.25 kg of α-amylase and 0.1 kg of glucoamylase, stir and dissolve to obtain an enzyme preparation solution. Wherein, the α-amylase is produced by Danisco (China) Co., Ltd., and the model is LT, the glucoamylase is produced by Danisco...

Embodiment 2

[0043] The preparation method of the pure oatmeal of the present embodiment, comprises the steps:

[0044] (1) Raw material pretreatment: After removing impurities, the oats are dried in a continuous gradient until the water content is 8-10%, so as to obtain oat grains. Wherein, the oats are full-bodied raw oat grains after cleaning, husking and impurity removal, including naked oats and hulled oats; the temperature of continuous gradient drying is 90°C-120°C-60°C respectively.

[0045] (2) Pulverization: the oat granules obtained in step (1) are pulverized into a particle size of 90 mesh to obtain oat flour.

[0046] (3) Enzyme preparation dissolution: Add 100 kg of warm water at 55° C. to a constant temperature enzymatic hydrolysis tank, add 0.35 kg of α-amylase and 0.15 kg of glucoamylase, stir and dissolve to obtain an enzyme preparation solution. Wherein, the α-amylase is produced by Danisco (China) Co., Ltd., and the model is LT, the glucoamylase is produced by Danisc...

Embodiment 3

[0051] The preparation method of the pure oatmeal of the present embodiment, comprises the steps:

[0052] (1) Raw material pretreatment: After removing impurities, the oats are dried in a continuous gradient until the water content is 8%-10%, and oat grains are obtained. Wherein, the oats are full-bodied raw oat grains after cleaning, husking and impurity removal, including naked oats and hulled oats; the temperature of continuous gradient drying is 90°C-120°C-60°C respectively.

[0053] (2) Pulverization: the oat granules obtained in step (1) are pulverized into a particle size of 120 mesh to obtain oat flour.

[0054] (3) Enzyme preparation dissolution: Add 100 kg of warm water at 55° C. to a constant temperature enzymatic hydrolysis tank, add 0.5 kg of α-amylase and 0.2 kg of glucoamylase, stir and dissolve to obtain an enzyme preparation solution. Wherein, the α-amylase is produced by Danisco (China) Co., Ltd., and the model is LT, the glucoamylase is produced by Danis...

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Abstract

The invention discloses a preparation method of pure oatmeal and belongs to the technical field of food deep processing. The preparation method of pure oatmeal disclosed by the invention comprises the following steps: (1) raw material pre-treatment; (2) crushing; (3) dissolving of an enzymic preparation; (4) enzymolysis; (5) drying; and (6) crushing and cooling. The preparation method disclosed by the invention overcomes the defect in the prior art that the pure oatmeal is coarse in taste, and the invention provides the preparation method of pure oatmeal, wherein the nutritional value of oatmeal is kept, and the oatmeal is fine and smooth in taste.

Description

technical field [0001] The invention relates to a preparation method of pure oatmeal, which belongs to the technical field of food deep processing. 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. Oats contain about 8% fat, which is 4 times that of wheat and is the most among grains, of which linoleic acid accounts for 38-52%. Linoleic acid is an essential fatty acid for the human body. It has the functions of lowering blood fat, softening blood vessels, lowering blood pressure, and promoting blood circulation. It enjoys the reputation of "vascular scavenger". In addition, it is also rich in water-soluble dietary fiber, most of which are β-glucans. According to nutritional research, the daily intake of 3g β-glucan can effectively reduce the cholesterol level, and the daily intake of 5g β-glucan can regulate the blood sugar response of the hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L33/00A23L29/00
CPCA23V2002/00A23V2200/14A23V2200/132A23V2200/30A23V2200/328A23V2300/10
Inventor 赵冬谢雨萍何志贵杜密英孙卉刘荣汉
Owner GUILIN TOURISM UNIV
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