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Preparation method of instant oat powder

A technology of instant powder and oatmeal, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food drying, etc. It can solve the problems of rough taste and poor brewability of products

Inactive Publication Date: 2018-05-29
沈阳味丹生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are miscellaneous grain powder products produced by extrusion, microwave, etc., but the products still have problems such as rough taste and poor brewability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Step 1 Pretreatment of raw materials: soak the oats that have been cleaned of impurities in deionized water, and soak the oats for 10 hours.

[0018] Step 2 Baking: Put the raw materials processed in Step 1 into a drying oven and bake at a temperature of 105°C for 45 minutes.

[0019] Step 3 Addition of drying aid: Add 20% maltodextrin; 8% β-cyclodextrin to step 2.

[0020] Step 4 Addition of stabilizer: Add 0.3% xanthan gum; 0.35% sucrose ester, 0.5% monoglyceride, 0.2% C M C-N a to step 3.

[0021] Step 5 Addition of fast solvent: Add 2.0% lecithin to step 4.

[0022] Step 6 Spray drying: spray dry the raw materials in step 5 to obtain the product, the inlet air temperature is 140°C; the outlet air temperature is 60°C; the feed rate is 300 mL / h.

Embodiment 2

[0024] Step 1. Add deionized water to soak the oats that have been cleaned of impurities, and soak the oats for 6 hours.

[0025] Step 2 Put the raw materials processed in step 1 into a drying oven and bake at a temperature of 105° C. for 45 minutes.

[0026] Step 3 Add 25% maltodextrin; 3% beta-cyclodextrin to step 2.

[0027] Step 4 Add 0.3% xanthan gum; 0.35% sucrose ester, 0.5% monoglyceride, 0.2% C M C-Na to step 3.

[0028] Step 5 Add 1.0% lecithin to step 4.

[0029] Step 6. Spray-dry the raw materials in step 5 to obtain the product. The inlet air temperature is 160°C; the outlet air temperature is 50°C; the feed rate is 300 mL / h.

Embodiment 3

[0031] Step 1: soak the cleaned oats in deionized water for 14 hours.

[0032] Step 2 Put the raw materials processed in step 1 into a drying oven and bake at a temperature of 105° C. for 45 minutes.

[0033] Step 3 Add 30% maltodextrin; 5% beta-cyclodextrin to step 2.

[0034] Step 4 Add 0.3% xanthan gum; 0.35% sucrose ester, 0.5% monoglyceride, 0.2% C M C-Na to step 3.

[0035] Step 5 Add 3.0% lecithin to Step 4.

[0036] Step 6 Spray-dry the raw materials in step 5 to obtain the product, the inlet air temperature is 180°C; the outlet air temperature is 80°C; the feed rate is 300 mL / h.

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PUM

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Abstract

Belonging to the technical field of food preparation, the invention in particular relates to a preparation method of an instant oat powder. The method includes the steps of: raw material pretreatment;baking; adding of a drying aid; adding of a stabilizer; adding of a quick dissolving agent; and spray drying. The method provided by the invention adopts oat as the raw material, focuses on researchof preparing instant oat powder by spray drying to make full use of the nutrition and health value of coarse cereals, and effectively improves the reconstituability. The product has good taste and high nutrition.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a preparation method of oat instant powder. Background technique [0002] At present, in people's dietary structure, food processing tends to be refined, ingredients tend to be simplified, and fat intake increases, leading to an increase in the incidence of hypertension and cardiovascular and cerebrovascular diseases year by year. Improving people's dietary structure and enriching the types of food on the dining table have become the development requirements of the food industry. [0003] The nutritional value of oatmeal is very high, the protein and fat are higher than the general cereal food, it is a kind of high-energy food. Oat protein contains all the essential amino acids needed by the human body, especially the high content of lysine, and the fat contains a lot of linoleic acid, which has a relatively high digestion and absorption rate. Oatmeal also has a good e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/1842A23V2250/192A23V2250/5086A23V2250/51088A23V2250/5112A23V2250/5114A23V2300/10
Inventor 刘天霞
Owner 沈阳味丹生物科技股份有限公司