Oatmeal with ultra-high dietary fiber content

Abstract

The invention relates to oatmeal with ultra-high dietary fiber content. Whole oats are widely favored because of the high content of fibers, especially the ultra-high content of water-soluble dietaryfibers. The dietary fiber content of whole oats is 10.3% which is 20 times as high as that of rice. However, due to the process, no oatmeal food on the market such as oatmeal has an oatmeal content higher than 90%, and the oatmeal content of most oatmeal is 50% or below. Therefore, the dietary fiber content of oatmeal is greatly reduced so as to affect the health function of oatmeal. The inventionhas the beneficial effects that: the oatmeal of the invention has an oatmeal solid content up to 95%, and is obtained by adding 0-5 parts of apricot kernels and 0-5 parts of black rice to 95 parts ofoat grains or a mixture of oat grains and oatmeal, adding water, and conducting heating and cooking. The oatmeal with ultra-high dietary fiber content has the magical effect of assisting in loweringthree highs and relaxing bowel, and has broad market prospects.

Description

technical field [0001] The invention belongs to the field of food, in particular to oatmeal with super high dietary fiber content. Background technique [0002] Oatmeal is popular because of its high fiber content, especially the super high content of water-soluble dietary fiber. The dietary fiber content in oatmeal is 10.3%, which is 20 times that of rice! However, due to technical reasons, the oatmeal food on the market, such as oatmeal porridge, does not contain more than 90% oatmeal, and most oatmeal porridge contains less than 50% oatmeal. In this way, the dietary fiber content of oatmeal will be greatly reduced, which will affect the health function of oatmeal. Contents of the invention [0003] The present invention is oat porridge with ultra-high dietary fiber content. The solid content of oats reaches 95%. portion, and then add water to heat and cook. [0004] The specific technical scheme adopted to realize the present invention is to add 0-5 parts of almonds...

AI Technical Summary

Problems solved by technology

In this way, the dietary fiber content of oatmeal will be greatly reduced, which will affect the health function of oatmeal.