CN107788352A - A kind of high content oat tradition wheaten food - Google Patents
A kind of high content oat tradition wheaten food Download PDFInfo
- Publication number
- CN107788352A CN107788352A CN201710909302.4A CN201710909302A CN107788352A CN 107788352 A CN107788352 A CN 107788352A CN 201710909302 A CN201710909302 A CN 201710909302A CN 107788352 A CN107788352 A CN 107788352A
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- CN
- China
- Prior art keywords
- oat
- highland barley
- oatmeal
- wheaten food
- high content
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- 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.)
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Classifications
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
Abstract
The invention discloses a kind of high content oat tradition wheaten food, it belongs to cooked wheaten food making technical field.The described following mass percent composition of high content oat tradition wheaten food：Oatmeal 60% 80%, enzymolysis oat water 5% 10%, High aititude black highland barley powder 5% 8%, the white highland barley flour of High aititude 5% 8%, tanimoto powder 10% 15%, wheat flour 10% 15%.It using enzymolysis oat water and other moisture debugging oatmeal and highland barley flour, can improve the muscle degree of oatmeal, highland barley flour, the high powder class of both nutritive values can be made to form dough.By adding oat water and the face of enzymolysis, the beta glucan in oatmeal and highland barley flour can be allow preferably to merge decomposition, be easy to the absorption of human body from inside to outside.The breach Chinese staple food structure based on rice, wheat flour over 100 years, add the traditional staple foods of the daily life of a family such as noodles based on oatmeal, steamed bun, steamed twisted roll, large flat bread.
Description
Technical field：
The present invention relates to a kind of high content oat tradition wheaten food, belong to cooked wheaten food making technical field.
Background technology：
Chinese's staple food structure based on rice, wheat flour over 100 years, influences excessively single, and oat is grass,
《Compendium of Materia Medica》In be referred to as bromegrass, wild oat fruit.Oat is not easy to peel, and is a kind of low sugar, Gao Ying so being referred to as Avena stivai
Support, high energy food.Oat property sweet taste.Can beneficial spleen nourishing heart, arrest sweating.There is higher nutritive value.Available for physically weak spontaneous perspiration, night sweat
Or pulmonary tuberculosis patient.Decoct soup takes, or " peeling of pounding makees face steamed wheaten foods and makees cake food."(《Herbal for Relief of Famines》) oats resist cold, drought resisting is right
The adaptability of soil is very strong, can landscape.Oat is rich in dietary fiber, can promote enterogastric peristalsis, and beneficial to defecation, heat is low,
Glycemic index is low, blood lipid-reducing blood sugar-decreasing, and one of high-grade tonic, is indispensable solid food in distressed area.
Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes
And angiocardiopathy.The dietary fiber that oat is rich in has the function that to clear up enteron aisle rubbish.It is people's especially the elderly's health
The first choice of food.
But existing oat food has oatmeal, oatmeal etc., oat can't be used as staple food.And common oat
Powder, highland barley flour and face diverging, it is impossible to composition group.It cannot function as traditional wheaten food to eat, it is therefore desirable to study a kind of high content swallow
The preparation method that traditional wheaten food is made in wheat.
The content of the invention：
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of high content oat tradition wheaten food.
The high content oat tradition wheaten food of the present invention includes following mass percent composition：Oatmeal 60%-80%, enzymolysis
It is oat water 5%-10%, High aititude black highland barley powder 5%-8%, the white highland barley flour 5%-8% of High aititude, tanimoto powder 10%-15%, small
Flour 10%-15%.
Further preferably, described high content oat tradition wheaten food includes following mass percent composition：Oatmeal 65%,
Digest oat water 5%, High aititude black highland barley powder 5%, the white highland barley flour 5% of High aititude, tanimoto powder 10%, wheat flour 10%.
The high content oat tradition wheaten food of the present invention carries out mixing debugging system by each formula material according to mass percent
Into.
Beneficial effects of the present invention：1st, oatmeal and highland barley flour are debugged using enzymolysis oat water and other moisture, can be with
The muscle degree of oatmeal, highland barley flour is improved, the high powder class of both nutritive values can be made to form dough.
2nd, by adding oat water and the face of enzymolysis, the beta glucan in oatmeal and highland barley flour can be allow more preferable
Fusion is decomposed, and is easy to the absorption of human body from inside to outside.
3rd, the beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, glycosuria
Disease and angiocardiopathy.The dietary fiber that oat is rich in has the function that to clear up enteron aisle rubbish.It is that people especially the elderly is strong
The first choice of health food.
4th, highland barley Beta-dextran is significantly improved to triglyceride, cholesterol, and there is slowly rise blood glucose, ease constipation to lead to
Just, the effect of reducing triglyceride, cholesterol.
5th, staple food structure of the Chinese over 100 years based on rice, wheat flour is breached, adds the face based on oatmeal
The traditional staple food of the daily life of a family such as bar, steamed bun, steamed twisted roll, large flat bread.
Embodiment：
Invention is described in further detail using following technical scheme and embodiment for present embodiment.
High content oat tradition wheaten food includes following mass percent composition in present embodiment：Oatmeal 60%-
80%th, oat water 5%-10%, High aititude black highland barley powder 5%-8%, the white highland barley flour 5%-8% of High aititude, tanimoto powder are digested
10%-15%, wheat flour 10%-15%.
Further preferably, described high content oat tradition wheaten food includes following mass percent composition：Oatmeal 65%,
Digest oat water 5%, High aititude black highland barley powder 5%, the white highland barley flour 5% of High aititude, tanimoto powder 10%, wheat flour 10%.
The high content oat tradition wheaten food of present embodiment is mixed by each formula material according to mass percent
Debugging is closed to be made.
Embodiment 1：High content oat tradition wheaten food includes following mass percent composition：Oatmeal 65%, enzymolysis oat
Water 5%, High aititude black highland barley powder 5%, the white highland barley flour 5% of High aititude, tanimoto powder 10%, wheat flour 10%.
Embodiment 2：High content oat tradition wheaten food includes following mass percent composition：Oatmeal 60%, enzymolysis oat
Water 5%, High aititude black highland barley powder 6%, the white highland barley flour 5% of High aititude, tanimoto powder 12%, wheat flour 12%.
Embodiment 3：High content oat tradition wheaten food includes following mass percent composition：Oatmeal 60%, enzymolysis oat
Water 6%, High aititude black highland barley powder 7%, the white highland barley flour 7% of High aititude, tanimoto powder 10%, wheat flour 10%.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
- A kind of 1. high content oat tradition wheaten food, it is characterised in that：Described high content oat tradition wheaten food includes following quality Percent composition：Oatmeal 60%-80%, enzymolysis oat water 5%-10%, High aititude black highland barley powder 5%-8%, High aititude are white Highland barley flour 5%-8%, tanimoto powder 10%-15%, wheat flour 10%-15%.
- A kind of 2. high content oat tradition wheaten food according to claim 1, it is characterised in that：Described high content oat passes System wheaten food includes following mass percent composition：Oatmeal 65%, enzymolysis oat water 5%, High aititude black highland barley powder 5%, Gao Hai Dawn highland barley flour 5%, tanimoto powder 10%, wheat flour 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710909302.4A CN107788352A (en) | 2017-09-29 | 2017-09-29 | A kind of high content oat tradition wheaten food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710909302.4A CN107788352A (en) | 2017-09-29 | 2017-09-29 | A kind of high content oat tradition wheaten food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788352A true CN107788352A (en) | 2018-03-13 |
Family
ID=61533937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710909302.4A Pending CN107788352A (en) | 2017-09-29 | 2017-09-29 | A kind of high content oat tradition wheaten food |
Country Status (1)
| Country | Link |
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| CN (1) | CN107788352A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201060A (en) * | 2018-03-23 | 2018-06-26 | 山东省农业科学院农产品研究所 | A kind of low GI functions noodles and preparation method thereof |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN114847435A (en) * | 2022-03-24 | 2022-08-05 | 湖南省中医药研究院 | Highland barley and oat nutritional brewing powder with lipid-lowering and bowel-relaxing effects and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077004A (en) * | 2015-07-15 | 2015-11-25 | 安徽昊晨食品有限公司 | Nutrient fine dried oat noodles with coarse highland barley sandwich layers and preparation method thereof |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
| CN106858316A (en) * | 2017-02-24 | 2017-06-20 | 长沙克明面业有限公司 | A kind of full oat hypolipemic function vermicelli and its production method |
| CN106879940A (en) * | 2017-03-24 | 2017-06-23 | 桂林旅游学院 | A kind of preparation method of pure oatmeal |
-
2017
- 2017-09-29 CN CN201710909302.4A patent/CN107788352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077004A (en) * | 2015-07-15 | 2015-11-25 | 安徽昊晨食品有限公司 | Nutrient fine dried oat noodles with coarse highland barley sandwich layers and preparation method thereof |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
| CN106858316A (en) * | 2017-02-24 | 2017-06-20 | 长沙克明面业有限公司 | A kind of full oat hypolipemic function vermicelli and its production method |
| CN106879940A (en) * | 2017-03-24 | 2017-06-23 | 桂林旅游学院 | A kind of preparation method of pure oatmeal |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201060A (en) * | 2018-03-23 | 2018-06-26 | 山东省农业科学院农产品研究所 | A kind of low GI functions noodles and preparation method thereof |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN114847435A (en) * | 2022-03-24 | 2022-08-05 | 湖南省中医药研究院 | Highland barley and oat nutritional brewing powder with lipid-lowering and bowel-relaxing effects and preparation process thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |