Low GI hulless oat premix powder without adding flour and preparation method thereof

A technology of ready-mixed flour and buckwheat flour, which is applied in the field of food processing, can solve the problems of high professional requirements for making bread, increase the difficulty of bread, and not buckwheat bread, etc., improve physical and chemical properties and sensory properties, and increase elasticity and strength , Reduce the effect of difficulty and professionalism

Active Publication Date: 2019-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it is reported that the use of hydrocolloid and gluten powder to improve the quality of oat noodle bread, but almost all need to add high-gluten flour, which is not real oat noodle bread
There are also studies

Method used

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  • Low GI hulless oat premix powder without adding flour and preparation method thereof
  • Low GI hulless oat premix powder without adding flour and preparation method thereof
  • Low GI hulless oat premix powder without adding flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Add 10% water to naked oat flour for wetting, then add 1 part of TG enzyme for ultra-high pressure treatment, the treatment conditions are pressure 300Mpa, time 10min, and then carry out radio frequency modification and drying integrated treatment, radio frequency treatment condition is power 6kW , frequency 27.12MHz, time 30s.

[0039]

[0040]

[0041] Mix and stir the above raw materials evenly to obtain naked oat premix powder according to the present invention.

[0042] Apply the above oat premix powder to make oat noodle bread, and develop low GI and high satiety food that can be applied to diabetic and obese people. The steps are as follows:

[0043] (1) Take 120 parts of water and 18 parts of butter at 38°C and put them into the bucket of the bread machine, add 3 parts of low-sugar and high-activity yeast into the ready-mixed naked oats prepared according to the weight of the above formula, and mix well, then put It is transferred into the bread bucket; ...

Embodiment 2

[0047] Add 15% water to naked oat flour for wetting, then add 1.2 parts of TG enzyme for ultra-high pressure treatment, the treatment conditions are pressure 400Mpa, time 5min, and then carry out radio frequency modification and drying integrated treatment, radio frequency treatment condition is power 10kW , frequency 27.12MHz, time 10s.

[0048]

[0049] Mix and stir the above raw materials evenly to obtain naked oat premix powder according to the present invention.

[0050] Use the above oat premix powder to make oat noodle bread, the steps are as follows:

[0051] (1) Take 130 parts of water and 20 parts of butter at 38°C and put them into the bucket of the bread machine, add 3.5 parts of low-sugar and high-activity yeast into the ready-mixed naked oats prepared according to the weight of the above formula, and mix well, then put It is transferred into the bread bucket;

[0052] (2) Select any mode under the bread mode, moderately burnt color, start the bread machine, ...

Embodiment 3

[0055] Add 20% water to naked oat flour for wetting, then add 1.4 parts of TG enzyme for ultra-high pressure treatment, the treatment conditions are pressure 500Mpa, time 5min, and then carry out radio frequency modification and drying integrated treatment, radio frequency treatment condition is power 10kW , frequency 27.12MHz, time 20s.

[0056]

[0057] Mix and stir the above raw materials evenly to obtain naked oat premix powder according to the present invention.

[0058] Use the above oat premix powder to make oat noodle bread, the steps are as follows:

[0059] (1) Take 130 parts of water and 20 parts of butter at 38°C and put them into the bucket of the bread machine, add 3.5 parts of low-sugar and high-activity yeast into the ready-mixed naked oats prepared according to the weight of the above formula, and mix well, then put Transfer it to a bread pan.

[0060] (2) Select the self-programming mode, set the dough for 8 minutes at a time, stir until there is no dry ...

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Abstract

The invention discloses a low GI hulless oat premix powder without adding flour and a preparation method thereof, which belongs to the technical field of food processing. The hulless oat premix powdercomprises modified hulless oat flour, exogenous protein, TG enzyme, compound hydrocolloid, a compound enzyme preparation and a seasoning auxiliary. The hulless oat premix powder comprises the following components in parts by weight: 145 to 155 parts of modified hulless oat flour, 15 to 25 parts of exogenous protein, 1 to 3 parts of compound hydrocolloid, 0.8 to 1.5 parts of a compound enzyme preparation, and 14 to 25 parts of a seasoning auxiliary material, wherein the modified hulless oat flour is modified by using ultra-high pressure and radio frequency composite enzyme. The oat flour breadmade by the method of the invention has dense gluten network, good gas-holding performance, golden color, uniform pores, fine tissue, soft taste and non-sticking, elasticity, and special oat flour fragrance, and has a low glycemic generation index and is capable of eating by people with diabetics and obesity.

Description

technical field [0001] The invention relates to a low GI naked oat premix powder without adding flour and a preparation method of the product thereof, which belongs to the technical field of food processing. Background technique [0002] Naked oats, also known as naked oats, are a type of oats. Oat planting area ranks fourth, while its nutritional value ranks first. Naked oats are rich in linoleic acid, dietary fiber, vitamins, iron, calcium and other nutrients, especially rich in β-glucan, which can reduce blood sugar and blood lipids, lower serum cholesterol, prevent cardiovascular diseases, and regulate intestinal flora etc. have positive effects. The starch content of naked oats is lower than that of rice and wheat. It is a food with a low glycemic index and is suitable for diabetics. You noodles are cold and hungry, and are one of the staple foods of people in the alpine regions of our country. Naked oats are a grassy crop with high protein, high cellulose, high uns...

Claims

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Application Information

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IPC IPC(8): A21D10/00
CPCA21D10/005
Inventor 赵伟樊启磊杨瑞金
Owner JIANGNAN UNIV
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