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Manufacture method of steamed oat grains

A production method and parboiled rice technology are used in food ingredients as taste improvers, food science and other directions, can solve the problems of astringent taste, hard texture of oat grains, inconvenience in eating, etc., and improve the degree of gelatinization and nutrition. Value, effect of good sensory quality

Active Publication Date: 2017-12-19
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are following deficiencies in the existing oat rice processing technology: first, in the process of eating oat rice, it is necessary to soak for a long time and then steam for a long time before cooking, which requires a lot of time and is inconvenient to eat
Second, the texture of oat grains is relatively hard, and it is not easy to peel them during processing
For oatmeal, the grain texture of oatmeal is harder than that of rice, and one enzymatic soaking cannot soften the oatmeal
[0009] The structure and composition of oatmeal is different from that of rice. The fiber and protein content in the oat cortex is high, and the internal amylose and fat form a complex. Therefore, oatmeal needs to be soaked for a long time during eating, and the taste will be astringent if the cooking time is insufficient.

Method used

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  • Manufacture method of steamed oat grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Cleaning: Take 1kg of oat grains and use an air sieve cleaning machine to remove large miscellaneous sandy soil, grass stems, etc. → use a horizontal wheat thresher to remove wheat hair → use a circular sorter to remove light miscellaneous wheat husks → use a roller classifier to remove Thin and small grains→Use the rice and rough separator to remove the skin grains→Use the socket selection machine to remove tartary buckwheat, grass seeds, etc.→Use the gravity cleaning machine to remove half grains and unfulfilled grains→Use the color sorter to remove black grains and discolored grains .

[0035] (2) One-time soaking: the cleaned oat grains are soaked in a mixed aqueous solution of 5wt% citric acid, 0.75wt% calcium hydrogen phosphate, and 0.075wt% calcium dihydrogen phosphate with a concentration of oat grains 2 times the mass; when soaking, stir the oatmeal evenly so that the oatmeal is dispersed and not agglomerated. The soaking temperature is 45°C, and the soaki...

Embodiment 2

[0043] (1) Cleaning: Take 1kg of oat grains and use an air sieve cleaning machine to remove large miscellaneous sandy soil, grass stems, etc. → use a horizontal wheat thresher to remove wheat hair → use a circular sorter to remove light miscellaneous wheat husks → use a roller classifier to remove Thin and small grains→Use the rice and rough separator to remove the skin grains→Use the socket selection machine to remove tartary buckwheat, grass seeds, etc.→Use the gravity cleaning machine to remove half grains and unfulfilled grains→Use the color sorter to remove black grains and discolored grains .

[0044] (2) Soak once: the cleaned oat grains will be soaked in a mixed aqueous solution of 8wt% citric acid, 1wt% calcium hydrogen phosphate, and 0.1wt% calcium dihydrogen phosphate with a concentration, and the quality of the soaking solution is the quality of oat grains 3 times; when soaking, stir the oatmeal evenly so that the oatmeal is dispersed and not agglomerated. The soa...

Embodiment 3

[0052] (1) Cleaning: Take 1kg of oat grains and use an air sieve cleaning machine to remove large miscellaneous sandy soil, grass stems, etc. → use a horizontal wheat thresher to remove wheat hair → use a circular sorter to remove light miscellaneous wheat husks → use a roller classifier to remove Thin and small grains→Use the rice and rough separator to remove the skin grains→Use the socket selection machine to remove tartary buckwheat, grass seeds, etc.→Use the gravity cleaning machine to remove half grains and unfulfilled grains→Use the color sorter to remove black grains and discolored grains .

[0053] (2) One-time soaking: soak the cleaned oat grain with a mixed aqueous solution of 3wt% citric acid, 0.5wt% calcium hydrogen phosphate, and 0.05wt% calcium dihydrogen phosphate, and the quality of the soaking solution is oat grain 2.5 times the mass; when soaking, stir the oatmeal evenly so that the oatmeal is dispersed and not agglomerated. The soaking temperature is 30°C,...

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Abstract

The present invention discloses a manufacture method of steamed oat grains. The method is as follows: oats are cleaned, hairs are removed, the treated oats are soaked for a first time using a mixed aqueous solution of citric acid, calcium hydrogen phosphate and calcium dihydrogen phosphate, the soaked oats are then steamed, then the oat grains are subjected to a shelling, then the shelled oats are soaked for a second time using a sodium chloride aqueous solution, and finally the soaked oat grains are subjected to a hot steam treatment. Compared with the prior art, the manufacture method improves a nutritional value of the oat grains and is simple in operations. The prepared product has advantages of being convenient in consumption and superior in taste compared with the existing product.

Description

technical field [0001] The invention belongs to the technical field of fine and deep processing of grains, and in particular relates to a method for preparing oat parboiled rice. Background technique [0002] Oat is one of the main miscellaneous grains in our country and has high nutritional value. The functional ingredient β-glucan in oats is a low molecular weight water-soluble dietary fiber, mainly located in the aleurone layer in the oat cortex and in the oat endosperm. It has physiological functions such as lowering cholesterol and calming blood sugar after meals. The grain content is 3-7%. Oatmeal has a high protein content (15-20%) and is the most balanced grain in amino acids. The content of the limiting amino acid lysine in this grain is higher, which is 6-10 times that of wheat flour. [0003] Parboiled rice is to soak the cleaned grains first, then steam them, and then grind the rice after drying. This method has a high rice production rate, less broken rice, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L5/10A23L5/20
CPCA23L5/13A23L5/21A23L7/197A23L29/015A23L29/035A23V2002/00A23V2200/14
Inventor 周柏玲刘超石磊孟婷婷梁霞徐琳田志芳杜亚军
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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