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Low-sugar low-fat oat powder adopting biological activity fermentation

A biologically active, oat flour technology, applied in the field of food processing, can solve problems such as rising blood sugar levels, and achieve the effects of lowering blood sugar levels, increasing density, and being easy to crystallize

Inactive Publication Date: 2020-06-05
广东金祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a low-sugar and low-fat biologically active fermented oat flour, which aims to solve the technical problem that the high content of RDS in ordinary oat flour causes the blood sugar content to rise rapidly after eating

Method used

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  • Low-sugar low-fat oat powder adopting biological activity fermentation
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of fermented oatmeal powder is as follows, between raw material by mass ratio:

[0022] (1) Mix 75~85 parts of naked oat grains and 5~10 parts of oat bran at 90 o C~100 o Cook at C for 20~35min, take out and cool, then put naked oats in 85 o C~90 o Cook at C for 5~15min, take out and dry;

[0023] (2) Put the naked oat grains and oat bran after cooking and drying in step (1) into a pulverizer respectively, and pulverize them to 400um~550um to obtain oat flour and oat bran powder;

[0024] (3) Add 0.3~0.6 parts of amylase to natural oat flour, at 35 o C~45 o Carry out enzymatic hydrolysis treatment at C temperature, control the pH value of the enzymatic hydrolysis to 6.2~7.5, and the enzymatic hydrolysis time is 5~7h;

[0025] (4) Add oat bran powder, 3-5 parts of maltose, 6.7-9.4 parts of wolfberry powder and soybean powder to the oat flour after enzymatic hydrolysis in step (3), and after high-temperature sterilization and drying, it become...

Embodiment 2

[0027] The preparation method of fermented oatmeal powder is as follows, between raw material by mass ratio:

[0028] (1) Mix 75~85 parts of naked oat grains and 5~10 parts of oat bran at 90 o C~100 o Cook at C for 20~35min, take out and cool, put naked oats in 90 o C~100 o Cook at C for 5~15min, take out and dry;

[0029] (2) Put the naked oat grains and oat bran after cooking and drying in step (1) into a pulverizer respectively, and pulverize them to 400um~550um to obtain oat flour and oat bran powder;

[0030] (3) Add 0.3~0.6 parts of amylase to oat flour, at 35 o C~45 o Carry out enzymatic hydrolysis treatment at C temperature, control the pH value of the enzymatic hydrolysis to 6.2~7.5, and the enzymatic hydrolysis time is 5~7h;

[0031] (4) Add oat bran powder, 3-5 parts of maltose, 6.7-9.4 parts of wolfberry powder and soybean powder to the oat flour after enzymatic hydrolysis in step (3), and after high-temperature sterilization and drying, it becomes low-sugar ...

Embodiment 3

[0033] The preparation method of fermented oatmeal powder is as follows, between raw material by mass ratio:

[0034] (1) Mix 75~85 parts of naked oat grains and 5~10 parts of oat bran at 90 o C~100 o Cook at C for 20~35min, take out and dry;

[0035] (2) Put the naked oat grains and oat bran after cooking and drying in step (1) into a pulverizer respectively, and pulverize them to 400um~550um to obtain oat flour and oat bran powder;

[0036] (3) Add 0.3~0.6 parts of amylase to oat flour, at 35 o C~45 o Carry out enzymatic hydrolysis treatment at C temperature, control the pH value of the enzymatic hydrolysis to 6.2~7.5, and the enzymatic hydrolysis time is 5~7h;

[0037] (4) Add oat bran powder, 3-5 parts of maltose, 6.7-9.4 parts of wolfberry powder and soybean powder to the oat flour after enzymatic hydrolysis in step (3), and oat flour is obtained after high-temperature sterilization and drying.

[0038] Table 1. Nutrient content of oat flour in Examples 1 to 3

[00...

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Abstract

The invention provides low-sugar low-fat oat powder adopting biological activity fermentation. The low-sugar low-fat oat powder adopting biological activity fermentation provided by the invention comprises the components in parts by weight: 75 parts to 85 parts of naked oat, 5 parts to 10 parts of oat bran, 0.3 part to 0.6 part of amylase, 3 parts to 5 parts of maltose and 6.7 parts to 9.4 parts of nutritional additives. According to the low-sugar low-fat oat powder disclosed by the invention, naked oat granules are subjected to secondary steaming and cooking treatment, so that the molecular weight of beta-glucan of the oat is degraded to a certain extent, a variety of unsaturated fatty acid such as linoleic acid and linolenic acid in the oat can be released, and content of cholesterol andtriacylglycerol in the blood can be reduced. Through enzymatic modification of the oat powder, the effect of reducing blood sugar is achieved. The oat bran meal and the nutritional additives such askudzuvine root powder, barley powder, sesame powder, fructus lycii powder, soybean powder and vegetable dry powder are added into the oat powder, so that nutritional elements of the oat powder can befurther enriched while the taste of the oat is ensured at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar and low-fat biologically active fermented oat flour. Background technique [0002] Oat is recognized as a beneficial whole-grain cereal, and its starch content is between 50% and 65%, including two parts of amylose and amylopectin, which are important energy substances. Due to the interaction of intramolecular hydrogen bonds, the molecular chain of amylose curls up into a spiral shape, which cannot be dissolved in water, and the oat starch will regenerate after aging during the shelf life; amylopectin has a highly branched structure and can be dissolved in water. It is not easy to age and regenerate, but when amylopectin is aged and regenerated, it is also insoluble. Starch can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) according to the rate of digestion. The digestion rate of starch is an import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L33/10
CPCA23L7/198A23L7/107A23L7/115A23L33/10A23L7/1975A23V2002/00A23V2200/30A23V2200/328A23V2250/5106
Inventor 郑庆祥洪文李如娟佘润生
Owner 广东金祥食品有限公司
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