Production method of whole oat flour and production method of noodle preblending powder from whole oat flour

Abstract

The invention provides a production method of whole oat flour and a production method of noodle preblending powder from whole oat flour, and belongs to the field of processing of grains. The production method comprises the following steps of cleaning oat raw materials; preparing the whole oat flour; performing stabilization on the whole oat flour; precooking the stabilized whole oat flour; performing superfine comminution on the precooked whole oat flour so as to prepare the finished products of the whole oat flour; mixing the prepared whole oat flour with wheat flour, vital wheat gluten and the like to make preblending powder, wherein the formula of the preblending powder comprises the following components in parts by weight: 10-100 parts of pretreatment whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten flour, and 0-3 parts of exogenous starch. The made whole oat flour and the preblending powder thereof completely reserve nutrient components of beta-glucan, pentosan, resistant starch, a dietary fiber polyphenol compound and the like in oat. The prepared whole oat flour and the preblending powder can be directly made into functional noodles with high whole oat flour content and other flour products under the condition that any additives are not added. The whole oat flour and the noodle preblending powder have the effects of reducing blood sugar and reducing blood fat.

Description

technical field [0001] The invention belongs to the field of grain processing and relates to a production method of oat whole flour and noodle premixed flour. Background technique [0002] Cardiovascular and cerebrovascular diseases are common diseases that seriously threaten the health of human beings, especially middle-aged and elderly people. Hyperlipidemia is one of the important factors for the onset of cardiovascular and cerebrovascular diseases such as coronary heart disease, myocardial infarction, and atherosclerosis. Preventing cardiovascular and cerebrovascular diseases with healthy foods is becoming the focus of food scientists and nutritionists. [0003] Oats are a characteristic multigrain crop with therapeutic functions. The total amount of protein, fat, minerals and unsaturated fatty acids in oats ranks first among grains, especially the water-soluble dietary fiber - β-glucan, which has obvious effects on maintaining blood sugar balance and inhibiting the abs...

AI Technical Summary

Problems solved by technology

[0007] First, the existing methods all use oat flour as raw material for production, which is mainly composed of oat heart powder, and oat bran (accounting for about 30% of the total oats) is discarded, and half of the most important functional component dextran in oats is The above is in the bran, so the functional properties of oats such as lipid-lowering are greatly reduced

The reason for abandoning oat bran is that the cellulose content in oat bran is high. If it is not properly processed, the resulting food tastes bad and is not easy to digest. At the same time, the activity of lipase and lipoxygenase in oat bran is high, and the product is easy to deteriorate.

[0008] Second, the raw material used in the existing method - oat flour has not been stabilized

If no stabilization treatment is carried out, the fat is easily hydrolyzed by lipase and further deteriorated, affecting the taste and flavor of oat noodle products, resulting in a short shelf life

[0009] The 3rd, the oat premix powder produced by existing method often needs to add improving agent to improve the quality of dough, wherein adding suitable food additive is relatively simple and efficient method, but also can introduce some food safety problems, not Meet the standard of healthy food

At the same time, the proportion of oat premix powder in noodles is limited, generally not more than 60%. If the content of this type of oat premix powder in noodles is high, it will lead to an increase in the broken rate of finished noodles, a high rate of broken bars during cooking, and easy mixing. Soup etc.

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