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Production method of oat-pea bean jelly

A production method and technology of oat flour are applied in the directions of food ingredients as taste improver, food science, application, etc., can solve the problems of lack of general food flavor, low nutritional value, hard taste, etc., and achieve low production cost and wheat flavor. Intense, mushy effect

Inactive Publication Date: 2017-11-07
EASTERN GANSU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jelly sold in the market is processed with pea starch as raw material, but this kind of jelly tastes too chewy, has a hard and rough taste, lacks the fragrance of general food, and this kind of jelly is a pure starch food with low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 The production method of oat pea jelly includes the following steps: (1) Raw material configuration: Accurately weigh 300g of oat flour, 500g of wheat core powder, 300g of pea starch, 6300ml of drinking water, and 6g of soda ash. Swell the pea starch with 500ml of warm water at about 50°C for 1 hour for later use.

[0021] (2) Preparation of starch liquid: mix the weighed wheat flour and oat flour with water respectively, and cover with two layers of wet gauze to wake up the dough for 30 minutes. Knead and wash the dough, collect all the facial cleansing water in a spare basin; put the awakened oatmeal dough in a special gluten washing device, inject about 300ml of water each time to knead and wash the dough, and wash the face after each kneading and washing The tendon is turned upside down, and all the washing water flowing out of the filter is collected in another spare basin.

[0022] (3) Mix it into the pot: preheat the prepared thick-bottomed pot, add a ...

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PUM

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Abstract

The invention relates to a production method of oat-pea bean jelly. A processing technique of the production method comprises the following steps: (1) preparing raw materials: weighing oat powder, wheat core powder, pea starch, drinking water and sodium carbonate, and swelling the pea starch for later use; (2) preparing starch liquid: respectively washing the wheat core powder and the oat powder to obtain starch liquid; (3) mixing starch liquid into a pot: preheating a thick-bottom pot, adding a small amount of clean oil, pouring all the washed starch liquid into the pot, pouring dissolved sodium carbonate water and the swelled pea starch into the pot, finally adding a proper amount of water, and uniformly stirring; (4) heating for decoction: starting to heat, opening a big fire, continuously stirring until the starch liquid is gelatinized and the viscosity is increased, and opening a small fire; and (5) discharging: stopping heating when the viscosity of the starch liquid is increased to a certain degree, the starch liquid is darkened and glossy and hot air is continuously given off from the liquid level, taking out the starch liquid, putting the starch liquid into a stainless steel pot or bowl, standing for cooling and solidification, carrying out slitting or slicing, and coldly stirring with sauce for eating.

Description

technical field [0001] The invention relates to a starch food processing technology, in particular to a preparation method of oat pea jelly. Background technique [0002] Oatmeal is a small miscellaneous grain with high nutritional value. It tastes good, has a strong aroma, and contains high protein (15%) and fat (8.5%). The content of amino acids in protein is more, and the composition is comprehensive; linoleic acid in fatty acids accounts for 38-46%. The grain also contains saponins that are lacking in other cereal crops, so it has certain effects on lowering blood fat and blood pressure. [0003] After investigation, it was found that common oatmeal foods include oatmeal, oatmeal biscuits, bread, steamed buns, oatmeal kneading, etc., but there is no oatmeal jelly. Since globulin is the main component of oat protein, a good gluten network cannot be formed, and pure oat flour cannot be used as raw material to make jelly. The jelly sold on the market is processed with pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/015A23L29/30A23V2002/00A23V2200/14A23V2250/5118
Inventor 赵爱萍
Owner EASTERN GANSU UNIVERSITY
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