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Oat whole powder foodstuff and method for manufacturing the same

A technology of oat whole powder and food, applied in food preparation, food science, application, etc., can solve the problems of difficult molding, reduction, single variety, etc., and achieve good brittleness, high-efficiency biochemical reactor, and regular shape effects

Inactive Publication Date: 2008-05-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oats have high fat content and strong lipase activity, and lipase can hydrolyze triglycerides and some sugar esters into free fatty acids, lipoxygenase and lipoperoxidase can convert unsaturated fatty acids into peroxides , can easily lead to rancidity of oatmeal and its products
In addition, oats lack gluten protein that can form a gluten network, so it is not easy to form during processing, and other materials (such as wheat flour, corn starch or other food binders, etc.) must be added to form.
It can be seen that the existing oat processing products are relatively single in variety, and the processing technology content is low.
In addition to the traditional production process, it is inevitable to add other substances in the process, thus reducing or not giving full play to the nutritional and edible value of oats

Method used

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  • Oat whole powder foodstuff and method for manufacturing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step of milling step mainly includes the following steps:

[0028] 1) Select high-quality naked oat grains, wash and remove impurities;

[0029] 2) Adjust the moisture content of the cleaned oat grains to 20%, and balance the moisture for 12 hours;

[0030] 3) Bake the moistened oat grains in an oven (Shanghai Jinghong, DHG9123A) at about 170°C for 30 minutes;

[0031] 4) Adjust the moisture content of the roasted oat grains to 13%. Use a Chopin mill (French Chopin, CD-2 type) to make flour, and mix powder according to the ratio of 40% skin powder, 25% heart powder, 20% fine bran and 15% wheat bran (weight), to obtain whole oats. pink.

[0032] The nutritional components of the whole oat powder were analyzed, and the contents of the main nutritional components are shown in Table 1.

[0033] Table 1 Nutritional components of whole oatmeal powder

[0034] nutrient content

Content 100g

Moisture / g

crude protein / g

Crude fat / g ...

Embodiment 2

[0041] The first step of milling step mainly includes the following steps:

[0042] 1) Select high-quality naked oat grains, wash and remove impurities;

[0043] 2) Adjust the moisture content of the cleaned oat grains to 20%, and balance the moisture for 12 hours;

[0044] 3) Bake the moistened oat grains in a far-infrared oven (YXD-8B type, Yuehai West Kitchen Equipment Factory) at 200°C for 15 minutes,

[0045]4) Adjust the moisture content of the roasted oat grains to 13%. Use a Chopin mill (French Chopin, CD-2 type) for flour milling, and mix the flour according to the ratio of 30% skin flour, 25% heart flour, 20% fine bran and 25% wheat bran to obtain whole oat flour.

[0046] The second step extrusion puffing step mainly comprises the following steps:

[0047] Set the barrel temperature of the first to fifth zones of the extruder to 70°C-110°C-140°C-165°C-175°C, preheat the extruder until the temperature of the barrel in each zone of the extruder reaches the preset v...

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Abstract

The invention discloses a regular-shaped all powder oat foodstuff and a production method thereof. The method of producing the regular-shaped all powder oat foodstuff provided by the invention is that all powder oat is extruded and swelled by a twin screw extruder, thereby acquiring the regular-shaped all powder oat foodstuff. The method adopts only the oat as raw material, and can be formed without adding any additive, and various regular-shaped foodstuffs can be made according to specific requirements. The oat product acquired by adopting the method has rich nutrient, can be stored for a long time, and is a healthy and nutritious all powder oat foodstuff.

Description

technical field [0001] The invention relates to a whole grain flour of oats (Whole grain flour of oats) product, in particular to a regular-shaped whole grain flour of oats food and a production method thereof. Background technique [0002] Oat (Avena Sativa L.) is an annual herbaceous crop belonging to the Poaceae Oat, commonly known as buckwheat, one of the eight major grain crops (Grain crops) for human beings, and one of the crops with high nutritional value among cereal crops (Creals). The protein content of the edible part of oats (Oats) is about 17%, the fat content is about 8%, the carbohydrate is about 60%, and the dietary fiber accounts for about 5%. The protein content and fat content of oats rank first among other cereal crops, especially the composition of 8 essential amino acids is balanced, and the content of unsaturated fatty acids is rich. The content of oleic acid and linoleic acid in oats each account for about 37% of the fat content. Oatmeal also contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 魏益民张波任嘉嘉严军辉陈锋亮
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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