Compound oat powder having lipid-lowering and health-care efficacies, and manufacturing method thereof

A technology of health care efficacy and production method, which is applied in the direction of food preservation, food shaping, and the function of food ingredients, etc., which can solve the problems of single health care functions, and achieve obvious effects of lowering blood fat, obvious effect, and preventing and treating atherosclerosis

Pending Publication Date: 2020-10-13
JIANGSU HUAJIA FOODS TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although currently commercially available oat flour is of a great variety and ha

Method used

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  • Compound oat powder having lipid-lowering and health-care efficacies, and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A compound oat flour with lipid-lowering and health-care effects is prepared from the following components in parts by weight: 220 parts of oats, 30 parts of sweet potatoes, 15 parts of seabuckthorn, 25 parts of compound fruit powder and an appropriate amount of mixed nutrient solution.

[0029] The preparation method of the compound fruit powder is as follows: clean almonds, walnut kernels and pine nut kernels to be used with clear water, and accurately weigh them according to their weight ratio of 2.2:3.5:1.2, then wash the almonds, walnut kernels and pine nut kernels respectively. The seeds are placed in the sun to dry, and after being dried, they are respectively ground by a grinder, and then the obtained nut fine powders are ultrasonically mixed evenly, and the obtained mixed fine powders are composite fruit powders.

[0030] The cleaned almonds, walnut kernels and pine nut kernels are placed in the sun to dry until their water content is 10%.

[0031] The particle...

Embodiment 2

[0044] A compound oat flour with fat-lowering and health-care effects is prepared from the following components in parts by weight: 210 parts of oats, 35 parts of sweet potatoes, 13 parts of seabuckthorn, 30 parts of compound fruit powder and an appropriate amount of mixed nutrient solution.

[0045] The preparation method of compound fruit powder is as follows: clean almonds, walnut kernels and pine nut kernels to be used with clear water, and accurately weigh them according to their weight ratio of 2.5:4.0:1.3, then respectively wash the almonds, walnut kernels and pine nut kernels The seeds are placed in the sun to dry, and after being dried, they are respectively ground by a grinder, and then the obtained nut fine powders are ultrasonically mixed evenly, and the obtained mixed fine powders are composite fruit powders.

[0046] Washed almonds, walnut kernels and pine nut kernels are placed in the sun to dry until their water content is 11%.

[0047] The particle size of eac...

Embodiment 3

[0060] A compound oat flour with lipid-lowering and health-care effects is prepared from the following components in parts by weight: 240 parts of oats, 40 parts of sweet potatoes, 20 parts of seabuckthorn, 32 parts of compound fruit powder and an appropriate amount of mixed nutrient solution.

[0061] The preparation method of the compound fruit powder is as follows: clean almonds, walnut kernels and pine nut kernels to be used with clear water, and accurately weigh them according to their weight ratio of 2.6:4.5:1.4, and then wash the almonds, walnut kernels and pine nut kernels respectively. The seeds are placed in the sun to dry, and after being dried, they are respectively ground by a grinder, and then the obtained nut fine powders are ultrasonically mixed evenly, and the obtained mixed fine powders are composite fruit powders.

[0062] Washed almonds, walnut kernels and pine nut kernels are placed in the sun to dry until their water content is 12%.

[0063] The particle ...

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Abstract

The invention relates to the technical field of production of oat powder, and in particular relates to compound oat powder having the lipid-lowering and health-care efficacies, and a manufacturing method thereof. The oat powder is prepared from the following components in parts by weight: 210-240 parts of oat, 30-45 parts of sweet potato, 13-20 parts of sea-buckthorn, 25-35 parts of compound fruitpowder, and a proper amount of mixed nutrient solution. Compared with existing commercially available oat powder, the oat powder manufactured by the invention can well adjust the blood glucose and the blood fat of a patient, and also can well adjust the blood pressure of the patient; therefore, the oat powder manufactured by the invention has good lipid-lowering and health-care efficacies; and, it is shown that the oat powder manufactured by the invention is better in quality, relatively diversified in function, and relatively suitable for popularization.

Description

technical field [0001] The invention relates to the technical field of oat flour production, and more specifically relates to a compound oat flour with lipid-lowering and health-care effects and a preparation method thereof. Background technique [0002] Oat is an important food crop and a worldwide cultivated crop. The nutritional value of oatmeal is very high, not only rich in protein, unsaturated fatty acids, minerals and various vitamins, but also rich in β-glucan. The composition of fatty acids in oats is dominated by unsaturated fatty acids, of which linoleic acid accounts for 38%-52% of the total fatty acids, which has obvious blood lipid-lowering effect. The protein composition in oats is relatively balanced, and the content of various essential amino acids is higher than or close to the amino acid standard model value issued by the World Health Organization, and the content of lysine is extremely rich. The β-glucan in oatmeal is a water-soluble dietary fiber. Stud...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L25/00A23L33/00A23L33/105A23L5/30A23L5/00A23L5/20A23L3/005A23P10/40
CPCA23L7/198A23L19/105A23L25/30A23L33/00A23L33/105A23L5/32A23L5/00A23L5/21A23L3/0055A23P10/40A23V2002/00A23V2200/3262A23V2200/32A23V2200/328
Inventor 缪宝华徐明华程斌郭倩
Owner JIANGSU HUAJIA FOODS TECH
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