CN104137967A - Oat premix powder - Google Patents
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- CN104137967A CN104137967A CN201410268545.0A CN201410268545A CN104137967A CN 104137967 A CN104137967 A CN 104137967A CN 201410268545 A CN201410268545 A CN 201410268545A CN 104137967 A CN104137967 A CN 104137967A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an oat premix powder which comprises the following ingredients in percent by weight: 40-85 percent of oat powder, 3-25 percent of wheat gluten, 1-3 percent of artemisia songarica schrenk seed powder and 1-3 percent of edible salt. The multifunctional oat premix powder provided by the invention is high in content of oat powder and wide in application; the processed oat premix powder is not expanded, thus nutritional ingredients of oat can not be damaged; adopted added ingredients are foods and are scientifically blended, thus the content of the oat powder can reach above 80 percent. The oat premix powder can be manually made into steamed buns, noodles, dumplings and other cooked wheaten foods in families, can be made into cakes, fine dried noodles and breads in a factory-like scale production manner, and is better than wheat powder in nutrients, flavors and mouth feel. Abundant oat resources in China are fully utilized, a production mode of healthy staple food is developed, a special dietary is formulated for specific crowds, and the transition of the staple food from simple adequate food to functional diversity in China is realized.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of oat premix powder.
Background technology
Oat is comprehensive nutritive food, has dietotherapy effect concurrently.The fifth-largest cereal crops in the world are now become.U.S. food and drugs administration approved, oat can be used as functional food and carries out effect publicity.Oat has the feature of high protein, higher fatty acid, high dietary-fiber, low glycemic index, and institute is fatty to be mainly made up of monounsaturated fatty acid, has an important health-care effect to human body is cardiovascular.Be applicable to very much modern's dietetic nutrition and health care demand.Become more meticulous, prevent that to improving to surfeit modern rich man's disease effect is remarkable.China is the multiple countries of diabetes.Within 2013, diabetology branch of Chinese Medical Association announces Diabetes Epidemiological Investigation result, and China's more than 30 years old crowd diabetes prevalence reaches 11.6%, nearly 1.39 hundred million diabetics in the whole nation.Be called the first in the world diabetes big country.Oat food can effectively prevent and improve the harm that diabetes are brought.
All the time, owing to not containing in oat or seldom containing mucedin, affecting its exploitation as popular food, and be mainly used in processing oatmeal.So processing capacity is very little, account for 5% of Gross World Product.Oat is used as the working research of other food, and addition is also little, and outward appearance mouthfeel be difficult to accepted by consumer, can not carry out large-scale production.Oat producing region resident steams after oat is ripe through three cold and dressed with saucely, or cooks after twisting.Because time-consuming being also difficult to promoted on a large scale.The very difficult export trade of a lot of oat flour manufacturing enterprise's product, ineffective, so stop production successively.
Academy of agricultural sciences of Shandong Province crop the patent (number of patent application: 102940204A) of the people such as Gong Kuijie invention in 2013: in a kind of many cereal staple food powder and production method thereof, many cereal staple food powder of invention, it is a kind of staple food powder of producing taking various types of grain as raw material, this staple food powder is nutritious, processing characteristics is good, but oatmeal addition only has 13%.Beautiful studied a cereals nutrient vermicelli of Shanxi Normal University, the vermicelli that the oatmeal of interpolation 10%-15% is made, mode of appearance and cooking property are all fine.Report in addition the oatmeal adding in oat steamed bun and oat bread just as interspersing, addition is less.Edible oat amount is not remarkable to the health-care effect of human body very little.United States Department of Agriculture, in the research of oat value medical health care, requires to take food for each person every day 60 grams of pure oat food, just can play functional health effect.Associating 18, capital medical institutions of the Ministry of Agriculture, while carrying out oat health care research, require the oat 50-100 gram that takes food everyone every day.After the present invention's application production, oat food can be universal as wheat food.Resident in all parts of the country is not in the situation that changing eating habit, and enough oat products of just can taking food every day, can play good functional health effect to health, and then improves whole nation's fitness.
Summary of the invention
For the problems referred to above, the invention provides one taking oatmeal as primary raw material, utilize the strong biceps of Gluten and the thickening property of sand sagebrush (Artemisia filifolia) powder, improve the oat premix powder of the processing characteristics of oat flour dough.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of oat premix powder, it is characterized in that: each constituent is by following weight percent meter 40%-85% oatmeal (making by conventional method), 3%-25% Gluten, 1%-3% sand sagebrush (Artemisia filifolia) seed powder, 1%-3% salt., above-mentioned various batchings are mixed.
Each constituent of oat noodle premix powder is by following weight percent meter, oat flour 80%, Gluten 15%, sand sagebrush (Artemisia filifolia) seed powder 3%, salt 2%.
Oat noodle premix powder is produced the technological process of noodles: supplementary material weighs → mixes → and face → slaking → roll sheet → slitting.
When processing vermicelli, oatmeal content 60%-85%; When processing fresh tangent plane, oat flour content reaches 70%-85%.
Each constituent of oat cake premix powder is by following weight percent meter, 83% oatmeal, 14% Gluten, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 1%.
Described oatmeal content reaches any ratio of 40%-85%.
Each constituent of the bread premixed powder of oat is by following weight percent meter, oat flour 75%, Gluten 21%, sand sagebrush (Artemisia filifolia) seed powder 2.5%, salt 1.5%.
Described oatmeal content reaches 50%-85%.
Each constituent of oat staple food powder is by following weight percent meter, oat flour 70%, Gluten 13%, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 2%, wheat flour 13%.
In described oat staple food powder, oatmeal content reaches 40%-85%, can be used as family daily edible.
The interpolation scope of described oat premix powder is also applicable to the coarse cereal powders such as buckwheat, rice, millet, Chinese sorghum, the seed of Job's tears, mung bean, red bean.
From the above-mentioned description to structure of the present invention, compared to the prior art, tool of the present invention has the following advantages:
1, the oat premix powder of the present invention's processing, without expanded, does not destroy the nutritional labeling of oat, and the adding ingredient using is all food, and after the allotment of science, oatmeal content can reach more than 80%.Both can make in family the wheaten food such as steamed bun, noodles, dumpling by hand, can also make a cake, vermicelli, bread carry out batch production large-scale production, and better than wheat flour of nutrition, local flavor and mouthfeel.
2, in the present invention, adding the scientific basis of Gluten amount, is to make the content of wet gluten in oat premix powder reach 30% left and right, could form so the needed network structure of goods.In the research of report, in oatmeal, the addition of Gluten is all not enough, and these oat food also just rest on conceptual phase, so can not form large-scale production.
3, in the present invention, adding sand sagebrush (Artemisia filifolia) seed powder, and do not add Artemisia Glue, is in order to reduce costs, and is conducive to large-scale promotion.In sand sagebrush (Artemisia filifolia) seed powder, contain polysaccharose substance, there is the effect of mediator's physiological function, dough is had to very strong bonding complexing power, can improve elasticity and the intensity of dough.Sand sagebrush (Artemisia filifolia) seed aboundresources, cost are low.Only have interpolation sand sagebrush (Artemisia filifolia) seed powder and the Gluten of science to there is significant opsonic action to dough.
4, multipurpose oat premix powder provided by the invention, oatmeal content is high, and purposes is wide.Not only better than wheat flour aspect nutrient health function and taste flavor, the more important thing is and there is good processing characteristics, facilitate family to use and batch production production, meet mass food and drink custom, three meals in a day can eat, the take food every day oat of q.s, could play functional health effect to human body.Make full use of the oat resource of China's abundant, develop the production model of healthy staple food, formulate special diet for specific crowd, realize China's staple food by single simply having adequate food and clothing to diverse in function sex reversal.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearer, following examples, are further elaborated to the present invention.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment
A kind of oat premix powder, each constituent is by following weight percent meter, 40%-85% oatmeal (making by conventional method), 3%-25% Gluten, 1%-3% sand sagebrush (Artemisia filifolia) seed powder, 1%-3% salt.Various batchings are mixed.
Each constituent of oat noodle premix powder is by following weight percent meter, oat flour 80%, Gluten 15%, sand sagebrush (Artemisia filifolia) seed powder 3%, salt 2%.
Oat noodle premix powder is produced the technological process of noodles: supplementary material weighs → mixes → and face → slaking → roll sheet → slitting.
Step 1, selects materials: weigh oat flour 80%, Gluten 15%, sand sagebrush (Artemisia filifolia) seed powder 3%, salt 2%; Can add in right amount some food additives (adding according to the existing statutory standards of country).
Step 2, mixes: take each raw material by the quality per distribution ratio in formula, mix and stir;
Step 3, and face: during with face, control and surface temperature are 40-65 DEG C, the 35%-50% that amount of water is flour quality.
Step 4, slaking: 23 DEG C-28 DEG C of temperature, leave standstill slaking 8min-10min under humidity 80%-85%.
Step 5, rolls sheet, slitting: the dough after slaking is pressed in advance to the dough sheet of even thickness, then dough sheet is further ironed, then sends into automatic cutting device for noodle production and cut into the noodles of required form.
When processing vermicelli, oatmeal content 60%-85%; When processing fresh tangent plane, oat flour content reaches 70%-85%.
Each constituent of oat cake premix powder is by following weight percent meter, 83% oatmeal, 14% Gluten, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 1%.In the time of cake actual production, can add in right amount some food additives (adding according to the existing statutory standards of country).
Described oatmeal content reaches any ratio of 40%-85%.
Each constituent of the bread premixed powder of oat is by following weight percent meter, oat flour 75%, Gluten 21%, sand sagebrush (Artemisia filifolia) seed powder 2.5%, salt 1.5%.In the time of bread actual production, can add in right amount some food additives (adding according to the existing statutory standards of country).
Described oatmeal content reaches 50%-85%.
Each constituent of oat staple food powder is by following weight percent meter, oat flour 70%, Gluten 13%, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 2%, wheat flour 13%.
In described oat staple food powder, oatmeal content reaches 40%-85%, can be used as family daily edible.
The interpolation scope of described oat premix powder is also applicable to the coarse cereal powders such as buckwheat, rice, millet, Chinese sorghum, the seed of Job's tears, mung bean, red bean.
The oat of processing is closed powder in advance without expanded, does not destroy the nutritional labeling of oat, and the adding ingredient using is all food, and after the allotment of science, oatmeal content can reach more than 80%.Both can make in family the wheaten food such as steamed bun, noodles, dumpling by hand, can also make a cake, vermicelli, bread carry out batch production large-scale production, and better than wheat flour of nutrition, local flavor and mouthfeel.
Gluten is rich in alcohol soluble protein and glutelin, total protein content approximately 80%.In dough, add Gluten and can increase protein content, improve viscoelastic properties of dough, strengthen and resistance toly in process rub mixed ability.Adding people's 1% Gluten can increase protein content o.8% and 2% wet gluten content, and can improve dough water absorption rate.In oat noodle premix powder formula, add 15% Gluten, increase wet gluten content 30%, boil rate of body weight gain and wheat flour noodles and approach.When wet gluten content only reaches 30% left and right in dough, could form the needed network structure of goods.In the research of report, in oatmeal, the addition of Gluten is all not enough, and these oat food also just rest on conceptual phase, so can not form large-scale production.
In sand sagebrush (Artemisia filifolia) seed powder, contain polysaccharose substance, there is the effect of mediator's physiological function.Artemisia Glue has very strong bonding complexing power to dough, can improve elasticity and the intensity of dough.Sand sagebrush (Artemisia filifolia) seed aboundresources, cost are low, outstanding to dough opsonic action.Artemisia Glue is the compound substance that is attached to sand sagebrush (Artemisia filifolia) seed surface, contains D mono-glucose, D mono-mannose, D mono-galactolipin, arabinose and wood sugar, and these monose have formed the polysaccharide material with crosslinked action.Artemisia Glue in sand sagebrush (Artemisia filifolia) seed has very strong bonding complexing power to dough, can improve elasticity and the intensity of dough.Research shows that polysaccharose substance in sand sagebrush (Artemisia filifolia) seed not only has the functional characteristic that reduces triglycerides, cholesterol, blood sugar, and is improved liver glycogen metabolism, alleviates type ii diabetes actrapid monotard and resist the physiological activities such as symptom.Sand sagebrush (Artemisia filifolia) belongs to fruticuli sand-fixation plant, if artificial cultivation, output is high, and cost can be lower.
Multipurpose oat premix powder provided by the invention, oatmeal content is high, and purposes is wide.Not only better than wheat flour aspect nutrient health function and taste flavor, the more important thing is and there is good processing characteristics, facilitate family to use and batch production production, meet mass food and drink custom, three meals in a day can eat, the take food every day oat of q.s, could play functional health effect to human body, make full use of the oat resource of China's abundant, develop the production model of healthy staple food, formulate special diet for specific crowd, realize China's staple food by single simply having adequate food and clothing to diverse in function sex reversal.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. an oat premix powder, is characterized in that: each constituent is by following weight percent meter, 40%-85% oatmeal, 3%-25% Gluten, 1%-3% sand sagebrush (Artemisia filifolia) seed powder, 1%-3% salt.
2. a kind of oat premix powder according to claim 1, is characterized in that: each constituent of oat noodle premix powder is by following weight percent meter, oat flour 80%, Gluten 15%, sand sagebrush (Artemisia filifolia) seed powder 3%, salt 2%.
3. a kind of oat noodle premix powder according to claim 2, is characterized in that: when processing vermicelli, and oatmeal content 60%-85%; When processing fresh tangent plane, oat flour content reaches 70%-85%.
4. a kind of oat premix powder according to claim 1, is characterized in that: each constituent of oat cake premix powder is by following weight percent meter, 83% oatmeal, 14% Gluten, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 1%.
5. a kind of oat cake premix powder according to claim 4, is characterized in that: described oatmeal content reaches any ratio of 40%-85%.
6. a kind of oat premix powder according to claim 1, is characterized in that: each constituent of the bread premixed powder of oat is by following weight percent meter, oat flour 75%, Gluten 21%, sand sagebrush (Artemisia filifolia) seed powder 2.5%, salt 1.5%.
7. the bread premixed powder of a kind of oat according to claim 6, is characterized in that: described oatmeal content reaches any ratio of 50%-85%.
8. a kind of oat premix powder according to claim 1, is characterized in that: each constituent of oat staple food powder is by following weight percent meter, oat flour 70%, Gluten 13%, sand sagebrush (Artemisia filifolia) seed powder 2%, salt 2%, wheat flour 13%.
9. a kind of oat staple food powder according to claim 8, is characterized in that: in described oat staple food powder, oatmeal content reaches 40%-85%.
10. a kind of oat premix powder according to claim 1, is characterized in that: the interpolation scope of described oat premix powder is also applicable to the coarse cereal powders such as buckwheat, rice, millet, Chinese sorghum, the seed of Job's tears, mung bean, red bean.
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| CN104814378A (en) * | 2015-04-21 | 2015-08-05 | 安徽金麦乐面业有限公司 | Compound coarse cereal high-dietary-fiber health-care steamed bread flour and preparation method thereof |
| CN105558786A (en) * | 2016-02-01 | 2016-05-11 | 中国农业科学院作物科学研究所 | Method for preparing series food by means of triticale mixed flour |
| CN105707195A (en) * | 2016-05-06 | 2016-06-29 | 安徽蓝盈食品股份公司 | Low-gluten aseptic cake flour |
| CN108077359A (en) * | 2016-11-21 | 2018-05-29 | 西南大学 | A kind of full coarse cereal cake and preparation method thereof |
| CN108419985A (en) * | 2018-03-20 | 2018-08-21 | 苗彦永 | A kind of bitter buckwheat nourishing flour and preparation method thereof |
| CN109259078A (en) * | 2018-09-18 | 2019-01-25 | 内蒙古工业大学 | A kind of compound noodles of buckwheat and preparation method thereof |
| CN110876446A (en) * | 2019-11-19 | 2020-03-13 | 陕西师范大学 | High-quality high-oat-content nutritional fresh noodles and preparation method thereof |
| CN112690399A (en) * | 2020-12-31 | 2021-04-23 | 内蒙古蒙清农业科技开发有限责任公司 | Coarse cereal instant Chinese noodles and preparation method thereof |
| CN113439819A (en) * | 2021-07-05 | 2021-09-28 | 吉林省白城市农业科学院(吉林省向日葵研究所) | Oat steamed bun and preparation method thereof |
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