CN1029289C - Process for removing bitter taste from oats - Google Patents
Process for removing bitter taste from oats Download PDFInfo
- Publication number
- CN1029289C CN1029289C CN93110296A CN93110296A CN1029289C CN 1029289 C CN1029289 C CN 1029289C CN 93110296 A CN93110296 A CN 93110296A CN 93110296 A CN93110296 A CN 93110296A CN 1029289 C CN1029289 C CN 1029289C
- Authority
- CN
- China
- Prior art keywords
- oats
- oat
- mix
- blended
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to a method for removing bitter taste from oats. The present invention is characterized in that oats are sieved to remove impurities; (NH4)2CO3 or NH4HCO3 or NaHCO3, whose weight is 0.1 to 1 wt% of the oats, is blended in the oats, or a water solution of the salts of the same weight is blended to the oats for moistening; the oats are heated to destroy enzyme activity and continuously stirred to be blended uniformly, moistened and uniformly heated; the moisture on seed surface is evaporated; after the blended or moistened oat seed is dried, the water solution is blended in the oats for moistening once more. The abnormal or bitter or spicy flavor of oat seeds treated by the method is completely removed; the taste of the oats is normal, and the nutrient components and pharmacological effect are not affected; the oats after treatment is favorable to preservation and transportation.
Description
The present invention relates to a kind ofly make the pre-treating method of food, more specifically to a kind of method that removes the bitter peppery peculiar smell of oat with oat.
Oat is a kind of high protein cereal crops, and it contains rich in protein, amino acid, fat, linoleic acid, vitamins and other nutritious components, available its manufacturing high-protein nutritious food.Oat also has plurality of health care functions to human body in addition, and according to China's " book on Chinese herbal medicine receive order " record, oat can play the effect of the laxation of allaying one's hunger.American-European many countries are that breakfast of main recipe has become traditional custom with oat, and domestic health care and nutraceutical brainstrust are also being paid close attention to the advancement of science of oat health food.The Another reason that the oat health food receives much attention is that oat has tangible medical effect to hyperlipidemia, and has no side effect because some oat varieties have effect for reducing fat.But known to the inventor, at present, does not still have the method that removes the oat bitter taste, thereby people remain certain difficulty, most oat varieties mouthfeel discomforts, the peppery peculiar smell of tool hardship to the picked-up of oat food.This peculiar smell makes the people be difficult to accept, thereby has influence on the performance that the oat health food should have effect.
The object of the present invention is to provide a kind of simple and easy to doly, the method for the oat debitterize of best results is to remedy the above-mentioned deficiency of prior art.
Basic design of the present invention is before oat processing powder process or the making of other approach, earlier the edible this law of finished product of grain is handled, and makes it take off bitter peppery peculiar smell.The used medicine of debitterize is sodium bicarbonate (NaHCO
3) or carbonic acid ammonia ((NH
4)
2CO
2) or ammonium hydrogencarbonate (NH
4HCO
3).Specifically, oat screening is removed after the foreign material, with (the NH of oat weight 0.1～1%
4)
2CO
3Or NH
4HCO
3Or NaHCO
3Mix, or with (the NH of same quantity
4)
2CO
3Or NH
4HCO
3Or NaHCO
3Be dissolved in an amount of water, solution with gained mixes, the amount that adds water should make wheat all wetting, the destructive enzyme activity of heating then, to constantly stir during heating and make its mix or mix and be heated evenly, for thorough debitterize, mix or mix the wheat surface heat also will be with (the NH of the same concentration of same quantity after doing
4)
2CO
3Or NH
4HCO
3Or NaHCO
3The aqueous solution mixes once, and grinding then promptly is available on the machine.
Adopt method of the present invention to handle oat grain and can slough its bitter peppery peculiar smell fully, mouthfeel is normal, does not influence its nutritional labeling and pharmacological effect simultaneously.In addition, the destruction of oat multiple enzyme in the debitterize process also helps its preservation and storing.
Embodiment: get oat 1000 grams, through the screening impurity elimination, with the sodium bicarbonate (NaHCO of 200 grams 0.5%
3) aqueous solution mixes, and evenly heats 90～100 ℃ then and destroys its enzymes, treat its surperficial evaporate to dryness after, stop to heat.Before machine on the oat grinds, use the saleratus solution of the same concentration of same quantity again, repeat to mix once, processing and pulverizing then, the oatmeal of making has like this been sloughed its intrinsic bitter peppery peculiar smell fully.
With (NH
4)
2CO
3Or NH
4HCO
3Solution replaces saleratus solution also to obtain identical de-bittering effect.
With saleratus power or (NH
4)
2CO
3Or NH
4HCO
3Mix heated 1 minute 45～100 ℃ conditions, and then mixed with salting liquid, and its debitterize is imitated identical.
This method can be taken off the plumule processing with oat and is used in combination.
If make milk with oat, also available sodium bicarbonate or (NH
4)
2CO
3Or NH
4HCO
3The aqueous solution mixes and heats, treat its dry tack free after, again oat is placed in the water washing and once gets final product.
During expanding treatment, add the saleratus power or the (NH of the weight 0.1～0.5% of oat in the expanded pot
4)
2CO
3Or NH
4HCO
3Suddenly it is fine to release its de-bittering effect.
The above-mentioned employing of heating bakes or all can with Steam Heating.
Claims (1)
1, the debitterizing method of a kind of oat is characterized in that oat screening is removed after the foreign material, with (the NH of oat weight 0.1～1%
4)
2CO
2Or NH
4HCO
3Or NaHCO
3Mix, or with (the NH that contains same quantity
4)
2CO
3Or NH
4HCO
3Or NaHCO
3Solution does not mix, make solution be evenly distributed in the surface of each seed, it is wetting to be about to whole seeds, heat the destructive enzyme activity then, constantly stir, make its mix or mix and be heated evenly, make the moisture evaporate to dryness on seed surface, at mix or mix after wheat seed heat does, mix once with the solution of the same concentration of same quantity again and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110296A CN1029289C (en) | 1993-03-03 | 1993-03-03 | Process for removing bitter taste from oats |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110296A CN1029289C (en) | 1993-03-03 | 1993-03-03 | Process for removing bitter taste from oats |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1078608A CN1078608A (en) | 1993-11-24 |
| CN1029289C true CN1029289C (en) | 1995-07-12 |
Family
ID=4988175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110296A Expired - Fee Related CN1029289C (en) | 1993-03-03 | 1993-03-03 | Process for removing bitter taste from oats |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1029289C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758777A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | Preparation method of pure high-protein corn stirring type yoghourt |
| CN111758776A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | Preparation method of high-protein corn normal-temperature yoghourt |
| CN111758775A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | High-protein corn set-style yogurt and preparation method thereof |
-
1993
- 1993-03-03 CN CN93110296A patent/CN1029289C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1078608A (en) | 1993-11-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |