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
CN111685264AInactive Publication Date: 2020-09-22广东金祥食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
广东金祥食品有限公司
Publication Date
2020-09-22
Estimated Expiration
Not applicable · inactive patent

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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.
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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

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