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Preparation method of oat sauce

A technology for oat paste and oatmeal, applied in the field of food processing, can solve the problems of single taste, small amount and narrow application range, and achieve the effects of bright color, reasonable collocation and scientific nutrition.

Active Publication Date: 2012-04-18
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The present invention provides a preparation method of oatmeal paste in order to solve the existing problems of processing oatmeal into food such as small amount, narrow application range and single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of oat paste, comprising the following steps:

[0033] Step 1: Making music

[0034] (1) Preparation of raw materials for koji making: remove impurities from oats and rice (remove bran, dust and foreign matter attached to oats and rice), wash and soak for 6 hours, so that rice and oats can absorb water evenly to a certain extent (36%~ 38%), after absorbing water, control the water on the surface of rice and oats. Recooking (1.05kg / cm 2 Pressure, temperature 121 ℃) 10min, cool to room temperature, grind, and then 95kg of ground oats (wherein husk oats and naked oats are each 47.5kg) and rice 30kg are mixed to obtain koji-making raw materials; (2) composite bacteria Seed preparation: activate the strain first, transfer the preserved single strain to a fresh slant, and rejuvenate it. When the growth condition is good and the enzyme activity is stable, it can be used as a production strain. Insert the following strains into the triangular flask contain...

Embodiment 2

[0038] A preparation method of oat paste, comprising the following steps:

[0039] Step 1: Making music

[0040] (1) Preparation of raw materials for koji making: remove impurities from oats and rice (remove bran, dust and foreign matter attached to oats and rice), wash and soak for 8 hours, so that rice and oats can absorb water evenly to a certain extent (36%~ 38%), after absorbing water, control the water on the surface of rice and oats. Recooking (1.05kg / cm 2 Pressure, temperature 121 ℃) 15min, cool to room temperature, grind, and then 110kg of ground oats (55kg of oats and naked oats) and 50kg of rice are mixed to obtain koji-making raw materials; (2) composite strains Preparation: activate the strain first, transfer the preserved single strain to a fresh slant for rejuvenation, and use it as a production strain when the growth condition is good and the enzyme activity is stable. Insert the following strains into the triangular flask containing koji-making raw material...

Embodiment 3

[0044] A preparation method of oat paste, comprising the following steps:

[0045] Step 1: Making music

[0046] (1) Preparation of raw materials for koji making: remove impurities from oats and rice (remove bran, dust and foreign matter attached to oats and rice), wash and soak for 6 hours, so that rice and oats can absorb water evenly to a certain extent (36%~ 38%), after absorbing water, control the water on the surface of rice and oats. Recooking (1.05kg / cm 2 Pressure, temperature 121 ℃) 12min, cool to room temperature, grind, then 100kg of ground oats (50kg of oats and naked oats) and 40kg of rice are mixed to obtain koji-making raw materials; (2) Composite strains Preparation: activate the strain first, transfer the preserved single strain to a fresh slant for rejuvenation, and use it as a production strain when the growth condition is good and the enzyme activity is stable. Insert the following strains into the triangular flask containing koji-making raw materials: S...

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PUM

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Abstract

The invention relates to food processing field, particularly to a preparation method of oat sauce, which solves the problems of small amount, narrow application range and single taste of the conventional food processed from oat. The method includes the steps of koji-making process and sauce making process, wherein the koji-making process includes the following steps: a, introducing composite bacteria to the koji-making materials prepared from rice and oat, agitating the mixture to be even, and cultivating at room temperature until the spores propagate in large quantity and turn to be lumps inappearance while the interiors of the spores are loose, and b, loading the koji-making materials to an aerated fermentation koji tank and introducing koji to the aerated fermentation koji tank for fermentation to get oat koji; and the sauce making process includes the following steps: mixing the oat koji, beans, oat and rice to be even, pouring the mixture into the fermentation tank, adding brine, fermenting, adding brine for the second time, blending thoroughly and fermenting again. In this way, oat sauce can be prepared. The oat sauce prepared through the method is lustrous, tasty, salty and sweet and has bright color and unique flavor; and the oat sauce is nutritional and scientific, high in oat content and reasonable in bean proportion and can adjust blood pressure after long-term consumption. Therefore, the oat sauce is suitable for long-term consumption and is convenient, effective, safe and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of oat paste. Background technique [0002] Oats, also known as naked oats, jade wheat, and bell wheat, are annual herbaceous plants belonging to the Poaceae oat family. Its nutritional components are not only high in content, but also of high quality. [0003] Nutrition comparison table of oats and other crops [0004] Nutrition Facts Oat Flour Coarse Rice Stem Rice Wheat Flour Millet Sorghum Flour Corn Flour Buckwheat Flour [0005] Protein (g) 16.0 7.8 6.8 9.9 9.7 7.5 8.9 10.5 [0006] Fat (g) 8.5 1.3 1.3 1.8 1.7 2.6 4.4 2.5 [0007] Carbohydrates (g) 64.3 76.8 76.8 74.6 76.1 70.8 70.7 72.2 [0008] Heat (kJ) 1665 1421 1446 1480 1500 1409 1496 1480 [0009] Dietary fiber (g) 2.1 0.4 0.3 0.6 0.1 1.2 1.5 1.3 [0010] Calcium (mg) 58 9 - 58 21 44 31 15 [0011] Phosphorus (mg) 328 203 164 268 240 - 367 180 [0012] Iron (mg) 9.6 2.4 2.3 4.2 4.7 - 3.5 2 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 宋春雪张茜李丽华
Owner 山西金龙鱼梁汾醋业有限公司
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