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Processing method of instant sweet oat grains

A processing method and technology of sweet fermented grains, applied in food science, food preservation, application, etc., can solve the problems of browning beneficial microorganisms, prolonging the shelf life of sweet fermented grains, and disappearing in large quantities

Pending Publication Date: 2022-04-12
LANZHOU IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention not only enriches the types of sweet fermented grains, prolongs the shelf life of sweet fermented grains, but also solves the problems of browning and the disappearance of a large number of beneficial microorganisms caused by high-temperature sterilization, and provides a new method for the development and utilization of similar products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] 1) Raw material processing: Raw material processing includes selection, peeling, soaking, etc., which is the most basic link in the processing of sweet oat grains. It directly affects the quality of the finished product, soaking to achieve the maximum water saturation, and kneading the wheat grains by hand Make sure there is no hard core; 2) Cooking: Cook at room temperature for 40 minutes. Cooking needs to ensure that the wheat grains are well-cooked without raw hearts, and the wheat grains are full, uniform in texture and elastic;

[0009] 3) Drenching: Drenching the cooked material with sterile water to about 30°C;

[0010] 4) Inoculation fermentation: This process determines the taste of oat tartary buckwheat fermented grains. Add 2‰ sweet wine koji and ferment at 28°C for about 50 hours. The amount of koji added, fermentation temperature, and fermentation time have a great impact on the final quality of the product, so strict control is required;

[0011] 5) Sub...

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PUM

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Abstract

A processing method of instant oat sweet fermented grains belongs to the technical field of food processing, the sweet fermented grains processed by the method are convenient to carry and eat, the original appearance, texture state and flavor of the sweet fermented grains are well maintained, the shelf life is greatly prolonged, beneficial microorganisms generated by fermentation of the sweet fermented grains are furthest maintained, the storage and transportation are convenient, and the production and sales cost is low.

Description

technical field [0001] The invention discloses a processing method of instant oat sweet grain, which belongs to the technical field of food processing. Background technique [0002] Oatmeal sweetened grains is a popular folk snack in Northwest my country. Because of its easy-to-obtain raw materials and convenient brewing, it is favored by local people. It is made of peeled oats and fermented with sweet wine koji. It has a yellow color, sweet and chewy fermented grains, sweet wine aroma, delicious taste, and is especially effective in summer. Oat sweetened grains are a fermented grain product, which basically maintains the original shape of the grain in appearance, and also contains a variety of functional nutrients, such as polyphenols, β-glucan, dietary fiber, etc. In addition to edible value, it also has some medicinal functions. Regular consumption can not only increase appetite and assist digestion, but also has the effects of lowering blood pressure, lowering blood lip...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00A23L5/10A23L3/3418A23L3/44
Inventor 赵元寿张生堂赵博
Owner LANZHOU IND RES INST