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Preparation method of oatmeal

A technology of oatmeal and oats, which is applied in food ingredients as antimicrobial preservation, food science, food preservation, etc. It can solve the problems of unhealthy and harmful, and achieve the effect of good taste, high nutritional content and excellent shelf life

Inactive Publication Date: 2018-12-07
李冬生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to pursue the taste, the commercially available oatmeal has more ingredients such as saccharin, creamer, and non-dairy creamer. There are very few real cereals, and long-term consumption is not beneficial to health, or even harmful

Method used

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  • Preparation method of oatmeal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of preparation method of oatmeal, comprises the following steps:

[0019] (1) Mix oats, wheat and corn at a mass ratio of 1:0.4:0.24, pulverize and pass through a 200-mesh sieve to obtain composition A; mix okara and hazelnuts at a mass ratio of 1:0.54, pulverize and pass through a 200-mesh sieve, Composition B is obtained; the composition B is added to the composition A, and mixed to obtain the main component, the mass ratio of the composition A and the composition B in the main component is 1:0.09; the selected oats, wheat, corn, bean dregs and hazelnuts have a moisture content below 5%;

[0020] The bean dregs are prepared by the following method: mix soybeans and water at a mass ratio of 1:6.0, soak for 12 hours, pass the slurry through a 200-mesh sieve after beating, and take the solid residue; add egg white and yeast to the solid residue, mix well, and put Leave for 3 hours, the mass ratio of solid residue, egg white and yeast is 1:0.03:0.001...

Embodiment 2

[0025] Embodiment 2: a kind of preparation method of oatmeal, comprises the following steps:

[0026] (1) Mix oats, wheat and corn at a mass ratio of 1:0.30:0.20, pulverize and pass through a 200-mesh sieve to obtain composition A; mix okara and hazelnuts at a mass ratio of 1:0.50, pulverize and pass through a 200-mesh sieve, Composition B is obtained; the composition B is added to the composition A, and mixed to obtain the main component, the mass ratio of the composition A and the composition B in the main component is 1:0.08; the selected oats, wheat, corn, bean dregs and hazelnuts have a moisture content below 5%;

[0027] The bean dregs are prepared by the following method: mix soybeans and water at a mass ratio of 1:6.5, soak for 8 hours, pass the slurry through a 150-mesh sieve after beating, and take the solid residue; add egg white and yeast to the solid residue, mix well, and put Leave for 2 hours, the mass ratio of solid residue, egg white and yeast is 1:0.04:0.002...

Embodiment 3

[0032] Embodiment 3: a kind of preparation method of oatmeal, comprises the following steps:

[0033] (1) Mix oats, wheat and corn at a mass ratio of 1:0.51:0.30, pulverize and pass through a 150-mesh sieve to obtain composition A; mix okara and hazelnuts at a mass ratio of 1:0.61, pulverize and pass through a 150-mesh sieve, Composition B is obtained; the composition B is added to the composition A, and mixed to obtain the main component, the mass ratio of the composition A and the composition B in the main component is 1:0.10; the selected oats, wheat, corn, bean dregs and hazelnuts have a moisture content below 5%;

[0034] The bean dregs are prepared by the following method: mix soybeans and water at a mass ratio of 1:6.5, soak for 8 hours, pass the slurry through a 150-mesh sieve after beating, and take the solid residue; add egg white and yeast to the solid residue, mix well, and put Leave for 2 hours, the mass ratio of solid residue, egg white and yeast is 1:0.04:0.002...

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Abstract

The present invention discloses a preparation method of oatmeal. The preparation method comprises the following steps: oats, wheat and corn are mixed; the mixture is crushed; the crushed mixture is sieved to obtain a mixture A; bean residues and hazelnuts are mixed; the mixture is crushed; the crushed mixture is sieved to obtain a mixture B; the mixture B is added into the mixture A to be mixed evenly to obtain main ingredients; a steaming pot and a multi-layer bamboo steamer are taken; cotton steamer cloth is placed on each layer of the steamer; water and alcohol are put into the steaming pot; a layer of a mixture of NaCl and NaHCO3 is spread on the steamer cloth on the top layer of the steamer; a layer of the main ingredients are spread on the steamer cloth in the middle layer of the steamer; a layer of green tea is spread on the steamer cloth on the bottom layer of the steamer; the water and alcohol in the steaming pot is heated to be boiled out; after the boiling, the main ingredients are naturally cooled to 45-48 DEG C; heat preservation is conducted; the main ingredients are naturally cooled to a room temperature; the main ingredients are taken out to be stirred and mixed evenly; the main ingredients are wrapped in lotus leaves; the wrapped main ingredients are dried at 50-55 DEG C to constant weight; and during the process, amount and time are controlled. The preparationmethod has an advantage of maintaining oatmeal nutrition.

Description

technical field [0001] The invention relates to a preparation method of oatmeal. Background technique [0002] With the substantial improvement of living standards, people's consumption concepts have changed. Nutritious oatmeal has become more and more popular among consumers, and the number of oatmeal manufacturers has gradually increased. Oatmeal sold in the domestic market is made of oats, barley, wheat, buckwheat, corn, rice and other cereals as the main raw materials, sucrose, milk powder, maltodextrin, plant powder, etc. , drying, compounding and sterilization processes are refined. [0003] In order to pursue the taste, the commercially available oatmeal has more ingredients such as saccharin, creamer, and non-dairy creamer. There are very few real cereals, and long-term consumption is not beneficial to health, or even harmful. Contents of the invention [0004] The purpose of the present invention is to provide a preparation method of oatmeal, which has the advan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L27/40A23L33/10A23L33/105A23L33/115A23L3/3472A23L3/358A23L5/10
CPCA23L3/3472A23L3/358A23V2002/00A23L5/13A23L7/143A23L27/40A23L33/10A23L33/105A23L33/115A23V2200/10A23V2200/16A23V2250/1582A23V2250/1614A23V2250/2102A23V2300/24
Inventor 李冬生
Owner 李冬生
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