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Cold soaked oat flour capable of reducing blood sugar and production technology of cold soaked oat flour capable of reducing blood sugar

A production process and technology of oat flour, applied in the field of cold brewed oat flour and its production process, can solve the problems of uneven heating, poor taste, hard texture, etc., and achieve the effects of increasing taste, lowering blood sugar, and being easy to operate

Inactive Publication Date: 2020-03-27
ANHUI QIUGUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of cold-brewed oat flour that can lower blood sugar and its production process, which solves the problem that the existing oat flour has an unsatisfactory effect in lowering blood sugar, and after the oat flour is produced, it generally needs to use hot water. Soaking can make oatmeal taste better, but if soaking in cold water not only takes a long time, but also tastes hard and tastes bad after soaking, which will affect the eating effect of oatmeal. There is a problem of uneven heating, which will cause some of the leaf wheat to be heated and mature when heated, and some of them are still inedible. If the milk or pure water with low temperature is used for soaking, it will lead to poor taste.

Method used

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  • Cold soaked oat flour capable of reducing blood sugar and production technology of cold soaked oat flour capable of reducing blood sugar
  • Cold soaked oat flour capable of reducing blood sugar and production technology of cold soaked oat flour capable of reducing blood sugar

Examples

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Effect test

Embodiment 1

[0029] see Figure 1-2 As shown, a cold brewed oatmeal powder that can lower blood sugar is prepared from the following raw materials in parts by weight: oatmeal: 40-50 parts; black fungus: 5-10 parts; dried yam: 5-50 parts 10 parts; Dried mushroom: 5-10 parts; Buckwheat: 15-35 parts; Konjac: 10-15 parts; Tremella: 5-10 parts; Sweetener: 5-10 parts; Thickener: 5-10 parts. Add the semi-finished oat flour from the feed port 2 of the production equipment to the inside of the heating box 1 for heating and drying. The chute is inclined, and the sealing process between the feeding plate 3 and the feeding port 2 makes the semi-finished oat flour inside the feeding chute enter the heating plate 13 inside the heating box 1, and the electric heating rod 14 inside the heating plate 13 passes through The electric heating wire arranged in an internal spiral heats the electric heating rod 14, and the electric heating rod 14 can transfer heat to the heating plate 13. The surface temperature...

Embodiment 2

[0035] A kind of production technology of the cold brew oatmeal powder that can lower blood sugar, this production technology specifically comprises the following several steps:

[0036] Step 1: Add the semi-finished oat flour from the feed port 2 of the production equipment to the inside of the heating box 1 for heating and drying. The inner chute is inclined, and the sealing process between the blanking plate 3 and the feed port 2 makes the semi-finished oat flour inside the chute enter the heating plate 13 inside the heating box 1, and the electric heating inside the heating plate 13 The rod 14 heats the electric heating rod 14 through the electric heating wire arranged inside the spiral, the electric heating rod 14 can transfer heat to the heating plate 13, the surface temperature of the heating plate 13 reaches 200-300°C, the heating plate 13 will transfer the heat to the Semi-finished oat flour on the surface of plate 13.

[0037] Step 2: When the semi-finished oatmeal ...

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Abstract

The invention discloses cold soaked oat flour capable of reducing blood sugar and a production technology of the cold soaked oat flour capable of reducing blood sugar. The cold soaked oat flour is prepared from the following raw materials in parts by weight of 40-50 parts of husked oatmeal, 5-10 parts of black wood ears, 5-10 parts of dried Chinese yams, 5-10 parts of dried shiitake mushrooms, 15-35 parts of buckwheat,10-15 parts of konjac, 5-10 parts of white funguses, 5-10 parts of a sweetening agent and 5-10 parts of a thickening agent. Production equipment comprises a machine frame, wherein a heating box is mounted on the machine frame, an oblique heating plate is mounted in the heating box, electrical bars are mounted in the heating box, and can provide stable heating energy for the heating plate, and the heating plate can be used for heating oat flour located on the surface of the heating plate, and drying at 200-300 DEG C, until the oat flour is baked thoroughly.

Description

technical field [0001] The invention relates to the production field of cold brewed oatmeal, in particular to cold brewed oatmeal capable of lowering blood sugar and a production process thereof. Background technique [0002] The existing oat flour has an unsatisfactory effect in lowering blood sugar, and after the oat flour is produced, it generally needs to be soaked in hot water to make the oat flour taste better, but if soaked in cold water, not only the soaking time is long, Moreover, after soaking, it tastes hard and has a poor taste, which affects the edible effect of oat flour. The problem of uneven heating will also occur during the production of oat flour, which will cause part of the leaf wheat to mature when heated, and part There is also the problem of inedibility. If you soak it in low-temperature milk or pure water, it will taste bad. Contents of the invention [0003] The object of the present invention is to provide a kind of cold-brewed oat flour that ca...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L31/00A23L19/10A23N12/08
CPCA23L7/10A23L19/10A23L19/115A23L31/00A23N12/08A23V2002/00A23V2200/328
Inventor 刘井山
Owner ANHUI QIUGUO FOOD