Instant oat product and preparation method thereof

A technology of oat and oat products, which is applied in the field of instant oat products and its preparation, can solve the problems of unsuitable symptoms, unscientific content of formula components, and inability to meet the needs of human nutrition balance, so as to prevent obesity and hyperlipidemia Syndrome, prevention of postprandial hyperglycemia, comprehensive nutritional effect

Inactive Publication Date: 2020-09-22
广东金祥食品有限公司
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present invention provides an instant oatmeal product, which aims to solve the problem that the existing oatmeal fo

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Instant oat product and preparation method thereof
  • Instant oat product and preparation method thereof
  • Instant oat product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] In an embodiment of the present invention, the preparation method of the fermented oats comprises the following steps:

[0023] Carry out moistening treatment to the oat grains to keep the water content at 20-35%;

[0024] Add 2-5% yeast powder and 2-5% glycerin to the moistened oat grains, and sterilize at 115-130°C; The mass percentage content;

[0025] Adding a compound strain of Bacillus subtilis and lactic acid bacteria to the sterilized oat grains for fermentation treatment, the fermentation temperature is controlled at 25-35°C, and the fermentation time is controlled at 30-45h;

[0026] The fermented oat grains are dried and ground to obtain fermented oats.

[0027] In the embodiment of the present invention, the oat grains used can be oats with hulls or naked oats. For the oats with hulls, they should be subjected to conventional cleaning, impurity removal, shelling, and depilation before the moisturizing treatment; Before the moisturizing treatment, conventi...

Embodiment 1

[0048] 100g oat grains are subjected to moistening treatment to keep the water content at 25%; 3.5% yeast powder and 3.5% glycerin are added to the moistened oat grains, and sterilized at 125°C for 30 minutes; after cooling to room temperature , adding a composite bacterial strain composed of Bacillus subtilis and lactic acid bacteria to the sterilized oat grains to carry out fermentation treatment, the fermentation temperature is controlled at 30°C, and the fermentation time is controlled at 40h; the weight ratio of the oat grains to the composite bacterial strains is 220:1; the inoculum ratio of Bacillus subtilis and lactic acid bacteria is 1:3; the fermented oat grains are dried and ground to obtain fermented oat flour. Take 50g of fermented oat flour and add 100mL of pure water to mix thoroughly, put it in a pot for heat treatment, so that the starch in the fermented oat flour can be gelatinized; pour the gelatinized oat flour into a tissue grinder and mix with mulberry and...

Embodiment 2

[0050] 100g oat grains are subjected to moistening treatment to keep the water content at 25%; 3.5% yeast powder and 3.5% glycerin are added to the moistened oat grains, and sterilized at 125°C for 30 minutes; after cooling to room temperature , adding a composite bacterial strain composed of Bacillus subtilis and lactic acid bacteria to the sterilized oat grains to carry out fermentation treatment, the fermentation temperature is controlled at 30°C, and the fermentation time is controlled at 40h; the weight ratio of the oat grains to the composite bacterial strains is 220:1; the inoculum ratio of Bacillus subtilis and lactic acid bacteria is 1:4; the fermented oat grains are dried and ground to obtain fermented oat flour. Take 50g of fermented oat flour and add 100mL of pure water to mix thoroughly, put it in a pot for heat treatment, so that the starch in the fermented oat flour can be gelatinized; pour the gelatinized oat flour into a tissue grinder and mix with mulberry and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention is applicable to the technical field of food processing and provides an instant oat product and a preparation method thereof. The instant oat product comprises raw materials in parts byweight as follows: 50-80 parts of a fermented oat mixture, 20-40 parts of corn flakes, 10-30 parts of tartary buckwheat flakes, 30-40 parts of chia seeds and 10-30 parts of almonds; and the fermentedoat mixture is prepared from fermented oats, mulberries and purple cabbage as raw materials through high-temperature mixing and baking. The instant oat product is rich in vegetable protein and dietaryfiber, content of total polyphenol, general flavone and protein of the fermented oats is increased compared with that of common oats, besides, the fermented oat mixture which is prepared from the fermented oats by cooperation with the mulberries rich in alpha-glucosaccharase inhibiting substances and the purple cabbage through compounding not only can effectively prevent postprandial hyperglycemia and prevent obesity and hyperlipidaemia, but also enriches flavor of a product by addition of fruit and vegetable powder, and with the corn flakes, the tartary buckwheat flakes, the chia seeds and the almonds as auxiliary materials for compounding, vitamins and mineral elements are further supplemented, and the product nutrition is more comprehensive and more balance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant oatmeal product and a preparation method thereof. Background technique [0002] Oats, also known as brome and wild wheat, are a worldwide cultivated crop, distributed in 42 countries on five continents, and the main production areas are the temperate regions of the northern hemisphere. Studies have reported that the protein content of high-quality oat flour is 15.6%, which is rich in eight essential amino acids (including lysine content of 0.68g / 100g), fat, iron, zinc, phosphorus, calcium and other elements for the growth and development of young children. However, although oatmeal food can basically meet the energy required by the human body, it is relatively insufficient in vitamins and minerals, and cannot meet all the nutritional needs of the body for a meal. [0003] There are a lot of oatmeal products currently on the market, and most of the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/10A23L7/104A23L19/00A23L33/00
CPCA23L7/10A23L7/104A23L19/03A23L33/00A23V2002/00A23V2200/328A23V2200/332A23V2200/30
Inventor 郑庆祥李如娟佘润生卓玉婷庄瑜
Owner 广东金祥食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap