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Production method of organic oat nutritional powder

A production method and nutritional powder technology are applied in the production field of organic oat nutritional powder, which can solve problems such as unhealthy health, inability to fully utilize various nutritional values, unsuitable for people with diabetes, etc., achieve large market development potential, and enhance health care efficacy. , the effect of improving taste

Inactive Publication Date: 2017-08-29
黑龙江燕麦乡食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the oat flour currently available in the market is rice or other grains as the main material, and oats only account for a small part of it, which cannot make full use of its various nutritional values. At the same time, various food additives and a large number of White sugar is not only unsuitable for people with diabetes, but long-term drinking is not good for your health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A method for preparing organic oat nutrition powder mainly includes the following steps.

[0062] Step 1. Wash the oats from which the bran has been removed, dry them at 55° C. until the water content is less than 30%, and pulverize them to obtain coarse grains of oats.

[0063] Step 2. Soak the oat bran in water and dehydrate it. Put the dehydrated oat bran into a winnowing grinder for crushing and pass through a 120-mesh sieve to obtain oat bran powder.

[0064] Step 3. Premix oat rice coarse grains and oat bran powder with 1.5 times the volume of the mixed solution at a ratio of 1:0.8 by weight, simmer for 12 minutes on low heat, cool to room temperature, and put it into a sealed chamber for pressure change treatment. Obtain a primary mixture, wherein the pressure in the sealed chamber is controlled between -50kPa-140kPa to alternately change from negative pressure to positive pressure, and the duration ratio of negative pressure to positive pressure in each pressure...

Embodiment 2

[0069] A method for preparing organic oat nutrition powder mainly includes the following steps.

[0070] Step 1. Wash the oats from which the bran has been removed, dry them at 50° C. until the water content is less than 30%, and pulverize them to obtain coarse grains of oats.

[0071] Step 2. Soak the oat bran in water and dehydrate it. Put the dehydrated oat bran into a winnowing grinder for crushing, and pass through a 110-mesh sieve to obtain oat bran powder.

[0072] Step 3. Premix oat rice coarse grains and oat bran powder with 1.5 times the volume of the mixed solution in a ratio of 1:0.6 by weight, simmer for 14 minutes on low heat, cool to room temperature, and put it into a sealed warehouse for pressure change treatment. Obtain a primary mixture, wherein the pressure in the sealed chamber is controlled between -50kPa-140kPa to alternately change from negative pressure to positive pressure, and the duration ratio of negative pressure to positive pressure in each press...

Embodiment 3

[0082] A method for preparing organic oat nutrition powder mainly includes the following steps.

[0083] Step 1. Wash the oats from which bran has been removed, dry them at 60° C. until the water content is less than 30%, and pulverize them to obtain coarse grains of oats.

[0084] Step 2. Soak the oat bran in water and dehydrate it. Put the dehydrated oat bran into a winnowing grinder for crushing and pass through a 120-mesh sieve to obtain oat bran powder.

[0085] Step 3. Premix oat rice coarse grains and oat bran powder with 1.2 times the volume of the mixed solution at a ratio of 1:0.9 by weight, simmer for 15 minutes on low heat, cool to room temperature, and then put it into a sealed warehouse for pressure change treatment. Obtain a primary mixture, wherein the pressure in the sealed chamber is controlled between -50kPa-140kPa to alternately change from negative pressure to positive pressure, and the duration ratio of negative pressure to positive pressure in each press...

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Abstract

The invention discloses a production method of an organic oat nutritional powder. The production method includes the steps of: 1) after bran is removed, cleaning and drying oat, and crushing the oat into coarse oat grains; 2) mixing the coarse oat grains with oat bran, which has been soaked, dehydrated and crushed into fine powder, adding a mixed solution and stirring the mixture, and performing pressure varying treatment in a sealing chamber so that the mixed solution, which contains a traditional Chinese medicine extraction liquid, is permeated and fixed in the coarse oat grains and the oat bran powder, thereby locking the traditional Chinese medicine extracts inside the oat; and 3) boiling the coarse oat grains and the oat bran powder in pure water to prepare oat congee, and spray-drying the oat congee to obtain the organic oat nutritional powder. The organic oat nutritional powder contains traditional Chinese medicine components, is free of preservatives and stabilizing agent, has a slight sweet taste, and has the effects of reducing blood glucose, removing cholesterol, reducing body weight and slimming body, and beautifying and nourishing face.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a method for preparing organic oat nutrition powder. Background technique [0002] Oat is a gramineous plant. It is called brome and wild wheat in "Compendium of Materia Medica". It is a low-sugar, high-nutrition, high-energy food. Oatmeal is sweet and flat in nature and taste. It can benefit the spleen, nourish the heart, suppress sweat, and has high nutritional value. Oatmeal is rich in dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released from starch, phosphorus, iron, calcium and other elements. Compared with the other 8 kinds of grains, the...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105A23L33/10A23L29/00A23L5/10
CPCA23V2002/00A23V2200/328A23V2200/332A23V2200/318
Inventor 孙帮庆郭春雨
Owner 黑龙江燕麦乡食品科技有限公司
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