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Preparation method of oatmeal flour with ultra-low temperature preservation and nutrition

A technology of oat flour and ultra-low temperature, which is applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of destroying oat nutrients and organic activity, destroying oat nutritional value, and bad taste.

Active Publication Date: 2021-05-25
山东蒙北燕麦加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many existing oat foods, but the traditional preparation method requires high temperature treatment, which destroys the nutritional content and organic activity of oats, and at the same time causes oats to dissolve poorly when eaten and taste bad, so it is not easy to eat
The most important thing is that the nutritional value of oats is greatly destroyed and the economic value is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the ultra-low temperature preserved nutritious oat flour of the present invention is that the raw material pure natural oat goes through the following steps in sequence.

[0028] One: Cleaning, sending the oats into the 5XFZ-15S automatic compound three-in-one selection machine through the hopper. The first process is wind selection: removal of rods, leaves, dust, and the second process is specific gravity selection: sand removal, removal of dust Stones, soil clods are removed, and the third process is screening: removing crushed, small, flat, and unfulfilled grains.

[0029] Two: Magnetic separation, the oats are fed into the KJLGL-600 electromagnetic vibration magnetic separator through the hopper to remove magnetic metal substances. The electromagnetic vibrating feeder is evenly fed to the upper magnetic field area of ​​the rotating drum. The magnetic metal substance is adsorbed on the surface of the drum and rotates with the drum. The left ...

Embodiment 1

[0043] The ultra-low temperature preserved nutritious oat flour of the present invention is prepared by the method described in the present invention.

[0044] The preparation method of oatmeal flour for ultra-low temperature preservation and nutrition of the present invention comprises the following steps in sequence:

[0045] One: Cleaning, the oats are fed into the compound three-in-one selection machine through the hopper, the first process is winnowing: removal of stems, leaves, and dust; the second process is specific gravity selection: sand removal, stone removal, and soil clods removal ; The third process is to screen: remove broken grains, small grains, flat grains, and unfulfilled grains;

[0046] Two: Magnetic separation, the oats are fed into the electromagnetic vibrating magnetic separator through the hopper to remove the magnetic metal substances in the material;

[0047] Three: color sorting, the oats are fed into the color sorter through the hopper to remove t...

Embodiment 2

[0059] The ultra-low temperature preserved nutritious oat flour of the present invention is prepared by the preparation method described in the present invention.

[0060] The preparation method of oatmeal flour for ultra-low temperature preservation and nutrition of the present invention comprises the following steps in sequence:

[0061] One: Cleaning, the oats are fed into the compound three-in-one selection machine through the hopper, the first process is winnowing: removal of stems, leaves, and dust; the second process is specific gravity selection: sand removal, stone removal, and soil clods removal ; The third process is to screen: remove broken grains, small grains, flat grains, and unfulfilled grains;

[0062] Two: Magnetic separation, the oats are fed into the electromagnetic vibrating magnetic separator through the hopper to remove the magnetic metal substances in the material;

[0063] Three: color sorting, the oats are fed into the color sorter through the hopper...

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PUM

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Abstract

The preparation method of oat flour with ultra-low temperature preservation and nutrition of the present invention comprises the following steps in sequence: 1. Cleaning, sending the oats into the compound three-in-one concentrator through the hopper; 2. Magnetic separation, sending the oats into the electromagnetic vibration magnetic separation through the hopper machine, to remove the magnetic metal substances in the material; 3: color sorting, sending oats into the color sorter through the hopper to remove different-colored particles; 4: removing awns, passing the oats into the awning machine through the hopper, so that the oats are depilated and micro-peeled , and the oat grains are blown clean by a blower; five: Ultra-low temperature curing, soaking the oats in water, and then steaming the oats in a number of steamers in the order of increasing temperature gradient, which also has the effect of inactivating enzymes during curing. The beneficial effect of the invention is that it solves the disadvantages in the prior art that high-temperature puffing and ripening cause the loss of nutrients in the oat flour, the mechanism of biological activity in the oat flour is destroyed, the dissolution is not good, and the taste is not good and it is difficult to control.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of ultra-low temperature preservation of nutrition oat flour. Background technique [0002] Existing oat food is a lot, but because traditional preparation method will use high temperature treatment, thus destroyed the nutrient content and organic activity of oat, causes oat to dissolve badly when eating simultaneously, mouthfeel is bad, therefore is inconvenient to eat. The most important thing is that the nutritional value of oats is greatly destroyed and the economic value is greatly reduced. Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the present invention provides a preparation method of oat flour which is simple to operate and can effectively guarantee the ultra-low temperature preservation of nutritional components of raw materials. [0004] The present invention is achieved through the follo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23V2002/00A23L7/198A23L33/00A23V2200/30A23V2200/14
Inventor 李刚岭
Owner 山东蒙北燕麦加工有限公司