Whole grain hulless oat gluten and preparation method thereof
A technology of naked oat noodles and whole grains, which is applied in the field of whole grain naked oat gluten and its preparation, to achieve the effects of prolonging shelf life, good film-forming properties, and delaying starch retrogradation
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[0051] see figure 1 , a preparation method of whole grain naked oat gluten, is characterized in that, comprises the following steps:
[0052] 1) Mixing: Pour wheat flour, wheat dietary fiber powder, glutinous wheat flour and oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for more than 5 seconds; the purpose is to compact the flour and prevent water after adding water. Oozing out from the discharge port, taking into account work efficiency and energy saving, preferably, the mixing and stirring time described in step 1) is 5-10s.
[0053] 2) Kneading noodles: Weigh konjac powder, salt, and sweeteners according to the formula, add them to the water, stir until they are evenly dissolved, then pour them into the mixer, cover the sealing cover, and start the switch to stir for more than 10 seconds. , open the discharge port, and discharge the mixed powder; in the production process, the function of dough mixing is mainly to ...
Embodiment 1
[0062] A whole grain naked oat gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole naked oat flour, salt, sweetener, water, and the above components are as follows in terms of mass fraction: Wheat dietary fiber powder 2%, waxy wheat flour 9%, konjac flour 0.3%, oat whole flour 3%, salt 4%, sweetener 4%, water 20%, and the balance medium gluten wheat flour. The sweetener is a combination of steviol glycoside and mogroside.
[0063] see figure 1 , the preparation method of above-mentioned whole grain naked oats gluten, comprises the following steps:
[0064] 1) Mixing: Pour 5.77kg of wheat flour, 0.2kg of wheat dietary fiber powder, 0.9kg of waxy wheat flour and 0.3kg of oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for 5s;
[0065] 2) Kneading noodles: Weigh 0.03kg of konjac powder, 0.4kg of salt, and 0.4kg of sweetener into 2kg of water according to...
Embodiment 2
[0072] A whole grain naked oat gluten, the composition of which comprises wheat flour, wheat dietary fiber powder, waxy wheat flour, konjac powder, whole naked oat flour, salt, sweetener, water, and the above components are as follows in terms of mass fraction: 6% wheat dietary fiber powder, 3% waxy wheat flour, 0.9% konjac flour, 15% oat whole flour, 5% salt, 4.5% sweetener, 25% water, and the balance is medium gluten wheat flour. The sweetener is a mixture of white granulated sugar, steviol glycoside, mogroside and thaumatin.
[0073] see figure 1 , the preparation method of above-mentioned whole grain naked oats gluten, comprises the following steps:
[0074] 1) Mixing: Pour 4.06kg of wheat flour, 0.6kg of wheat dietary fiber powder, 0.3kg of waxy wheat flour and 1.5kg of oat whole flour into the mixer, cover the sealing cover of the mixer, start the stirring switch and stir for 15s;
[0075] 2) Kneading noodles: Weigh 0.09kg of konjac powder, 0.5kg of salt, and 0.45kg of...
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