CN108576595A - A kind of preparation method of oatmeal - Google Patents
A kind of preparation method of oatmeal Download PDFInfo
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- CN108576595A CN108576595A CN201810402818.4A CN201810402818A CN108576595A CN 108576595 A CN108576595 A CN 108576595A CN 201810402818 A CN201810402818 A CN 201810402818A CN 108576595 A CN108576595 A CN 108576595A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 57
- 235000013339 cereals Nutrition 0.000 claims abstract description 48
- 244000075850 Avena orientalis Species 0.000 claims abstract description 22
- 238000007605 air drying Methods 0.000 claims abstract description 21
- 238000004880 explosion Methods 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 238000005422 blasting Methods 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 8
- 238000007885 magnetic separation Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000011265 semifinished product Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 7
- 238000005282 brightening Methods 0.000 claims description 6
- 239000002360 explosive Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 2
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- 238000007654 immersion Methods 0.000 claims description 2
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- 238000005474 detonation Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 8
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- 241000209761 Avena Species 0.000 description 36
- 235000013305 food Nutrition 0.000 description 11
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 235000005781 Avena Nutrition 0.000 description 1
- 235000007320 Avena fatua Nutrition 0.000 description 1
- 241001647031 Avena sterilis Species 0.000 description 1
- 235000004535 Avena sterilis Nutrition 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000209202 Bromus secalinus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010059186 Early satiety Diseases 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of preparation method of oatmeal, includes the following steps：(1) sorting；(2) puffed wheat：Ultrasonic pretreatment is done with lemon acid for adjusting pH later；(3) draining；(4) ice temperature：Grains of oats after draining；(5) steam blasting；(6) it is milled；(7) it dries to oatmeal moisture content 12~13%；Vacuum filling preserves to obtain finished product oatmeal after magnetic separation, sterilization.The present invention pre-processes grains of oats using ultrasonic technology, steam explosion technology and ice temperature cold air drying technology, obtains a kind of completely new oatmeal for accomplishing balance between improving oatmeal mouthfeel and retaining oatmeal effect.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of oatmeal.
Background technology
Oat is grass,《Compendium of Materia Medica》In be referred to as bromegrass, wild oat fruit.Oat is not easy to peel, so by claiming
It is a kind of low sugar, high nutrition, high energy food for Avena stivai.Oat sweet in flavor and neutral in nature.It can beneficial spleen nourishing heart, arrest sweating.There is higher nutrition
Value.It can be used for physically weak spontaneous perspiration, night sweat or tuberculosis patient.Decoction takes, or " peeling of pounding makees face steamed wheaten foods and makees cake food " (《It sends relief to a famine area
Book on Chinese herbal medicine》).Oat is cold-resistant, and drought resisting is very strong to the adaptability of soil, can landscape.Oat is rich in dietary fiber, can promote intestines
Peristole is conducive to defecation, and heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, and one of high-grade tonic, and being in distressed area can not
The solid food lacked.U.S. FDA in 1997 assert that oat is functional food, has the effect of reducing cholesterol, steady blood glucose.It is beautiful
State《Epoch》Oat ranks the 5th in " the global ten big health foods " of magazine competition, is the cereal being uniquely on the list.Grain is for mill
Wheaten food is used, or makees feed, and nutritive value is very high.In 9 kinds of grain such as wheat, rice, corn of Chinese's daily consumption, with swallow
The economic value highest of wheat, it is high to be mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can subtract
The increase of slow Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes and angiocardiopathy.The diet that oat is rich in is fine
Dimension has the function of clearing up enteron aisle rubbish.
Chinese (application number：201710966240.0) a kind of production method of oatmeal is disclosed, belong to foods processing technique
Field.It include 1) screening, 2) polishing, 3) frying, 4) removal of impurities, 5) frying of Chinese prickly ash, 6) crush, 7) allotment and etc..The hair
Bright manufacture craft is simple, convenient, without putting into substantial contribution purchase of equipment, low production cost；The oatmeal nutrition produced
Abundant, aromatic flavour, smoother taste, it is suitable for people of all ages；It can be served, very convenient after boiling water stirring, edible frequently as staple food, wind
Taste is unique.
However, the oatmeal prepared at present still remains the excessively coarse problem of mouthfeel, oatmeal itself prepares processing
Technique is suddenly to be modified, and then promotes product mouthfeel and quality.
Invention content
The object of the present invention is to provide a kind of preparation method of oatmeal, solve the problems, such as that oatmeal mouthfeel is rougher.Slightly
Rough mouthfeel is primarily due to the dietary fiber contained by oat, although coarse cereals are also part contained by it to the effect of human body
Dietary fiber；But the oatmeal of excess intake rough mouthfeel, it is meant that disposable excess intake dietary fiber be easy to cause abdomen
Swollen, early satiety, indigestion.The present invention considers simultaneously in inventive concept improves diet contained by oatmeal mouthfeel and removal oat
The degree of fiber.
The technical solution adopted by the present invention is：A kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：Impregnated with the pure water of 3~5 times of grains of oats of mass parts, be used in combination lemon acid for adjusting pH for 3~
4；Ultrasonic pretreatment, 40~55KHz of supersonic frequency, 3.5~4W/cm of power density are later2, 10~15min of ultrasonic time；
Continue 8~10h of immersion later；
(3) draining：Grains of oats after puffed wheat, 1~2h of draining；
(4) ice temperature：Grains of oats after draining, with -1~0 DEG C of 6~8h of ice temperature cold air drying；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting, treatment conditions using Steam explosive machine
For 1.6~2.0MPa of steam explosion pressure；30~40s of voltage stabling control；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, is obtained
Oatmeal semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 15~20 DEG C, until oatmeal moisture content is 12~13%；Through
Vacuum filling preserves to obtain finished product oatmeal after magnetic separation, sterilization.
Preferably, above-mentioned steps (2) puffed wheat：It is impregnated with the pure water of 5 times of grains of oats of mass parts, citric acid is used in combination
It is 3.5 to adjust pH；Ultrasonic pretreatment, supersonic frequency 45KHz, power density 3.67W/cm are later2, ultrasonic time 12min；It
After continue impregnate 8.5h.
Preferably, above-mentioned steps (4) ice temperature：Grains of oats after draining, with -0.35 DEG C of ice temperature cold air drying 7h.
Preferably, above-mentioned steps (5) steam blasting：Treatment conditions are steam explosion pressure 1.8MPa；Voltage stabling control 35s.
Steam blasting, that is, steam explosion is that the blast process realized using steam ejection principle carries out pretreated one to biomass
Kind technology.Its technological essence is：The steam molecule instantaneous relase for infiltering inside plant tissues is finished, internal steam work is made to be converted into
Mechanical energy simultaneously acts on biomass histocyte interlayer, to be decomposed raw material by purpose with less energy.Since it is both kept away
Chemically treated secondary pollution problem is exempted from, and has solved the problems, such as that current biological treatment efficiency is low, has been biomass conversion field
One of most promising preconditioning technique.Steam explosion technology is creatively applied to food processing field by the present invention.
The embodiment of the present invention uses the QBS-80 type steam explosion technique testing desks of Hebi right way bioenergy company production, but not
It is only limitted to the steam explosion technique testing desk.
Ice temperature cold air drying technology is that a kind of food that the theory of Icetemperature Storage is born applied to food drying field is dry
Drying method.It can not only fully preserve the original flavor of food and color compared with traditional solar drying and heated-air drying,
Simultaneously clear superiority is embodied in terms of the restoration for meeting water.The spy of grains of oats after comparison heated-air drying and ice temperature cold air drying
Sign, as a result shows as, the time of heated-air drying is shorter, and appearance, hardness, coherency are better, but taste is not good enough；And ice temperature cold wind
When dry, rate of drying is slow, is all greatly increased in terms of the appearance of food, hardness, coherency, simultaneously because
Drying time is long, and the flavor of grains of oats, mouthfeel increase substantially.
Beneficial effects of the present invention：Using ultrasonic technology, steam explosion technology, (technique effect, which is removal, influences mouthfeel
Part dietary fiber) and ice temperature cold air drying technology grains of oats is pre-processed, obtain a kind of improving oatmeal mouthfeel and guarantor
Stay the completely new oatmeal for accomplishing balance between oatmeal effect.
Specific implementation mode
A kind of preparation of 1 oatmeal of embodiment
A kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：It is impregnated with the pure water of 3 times of grains of oats of mass parts, it is 3 that lemon acid for adjusting pH, which is used in combination,；Later
It is ultrasonic pretreatment, supersonic frequency 40KHz, power density 3.5W/cm2, ultrasonic time 10min；Continue to impregnate 8h later；
(3) draining：Grains of oats after puffed wheat, draining 1h；
(4) ice temperature：Grains of oats after draining, with -1 DEG C of ice temperature cold air drying 6h；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting, treatment conditions using Steam explosive machine
For steam explosion pressure 1.6MPa；Voltage stabling control 40s；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, is obtained
Oatmeal semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 15 DEG C, until oatmeal moisture content is 12%；Through magnetic separation, sterilization
Vacuum filling preserves to obtain finished product oatmeal later.
A kind of preparation of 2 oatmeal of embodiment
A kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：It is impregnated with the pure water of 5 times of grains of oats of mass parts, it is 4 that lemon acid for adjusting pH, which is used in combination,；Later
It is ultrasonic pretreatment, supersonic frequency 55KHz, power density 4W/cm2, ultrasonic time 15min；Continue to impregnate 10h later；
(3) draining：Grains of oats after puffed wheat, draining 2h；
(4) ice temperature：Grains of oats after draining, with 0 DEG C of ice temperature cold air drying 8h；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting, treatment conditions using Steam explosive machine
For steam explosion pressure 2.0MPa；Voltage stabling control 30s；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, is obtained
Oatmeal semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 20 DEG C, until oatmeal moisture content is 13%；Through magnetic separation, sterilization
Vacuum filling preserves to obtain finished product oatmeal later.
A kind of preparation of 3 buckwheat of embodiment
A kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：It is impregnated with the pure water of 4 times of grains of oats of mass parts, it is 3.5 that lemon acid for adjusting pH, which is used in combination,；It
After be ultrasonic pretreatment, supersonic frequency 46KHz, power density 3.8W/cm2, ultrasonic time 12min；Continue to impregnate 9h later；
(3) draining：Grains of oats after puffed wheat, draining 1.5h；
(4) ice temperature：Grains of oats after draining, with -0.5 DEG C of ice temperature cold air drying 7h；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting, treatment conditions using Steam explosive machine
For：Steam explosion pressure 1.8MPa, voltage stabling control 38s；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, is obtained
Oatmeal semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 18 DEG C, until oatmeal moisture content is 12%；Through magnetic separation, sterilization
Vacuum filling preserves to obtain finished product oatmeal later.
A kind of preparation of 4 oatmeal of embodiment
A kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：It is impregnated with the pure water of 5 times of grains of oats of mass parts, it is 3.5 that lemon acid for adjusting pH, which is used in combination,；It
After be ultrasonic pretreatment, supersonic frequency 45KHz, power density 3.67W/cm2, ultrasonic time 12min；Continue to impregnate later
8.5h；
(3) draining：Grains of oats after puffed wheat, 1~2h of draining；
(4) ice temperature：Grains of oats after draining, with -0.35 DEG C of ice temperature cold air drying 7h；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting, treatment conditions using Steam explosive machine
For：Steam explosion pressure 1.8MPa, voltage stabling control 35s；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, is obtained
Oatmeal semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 15~20 DEG C, until oatmeal moisture content is 12~13%；Through
Vacuum filling preserves to obtain finished product oatmeal after magnetic separation, sterilization.
Claims (5)
1. a kind of preparation method of oatmeal, includes the following steps：
(1) sorting：Select surface-brightening, and the grains of oats that integrity degree is high；
(2) puffed wheat：It is impregnated with the pure water of 3~5 times of grains of oats of mass parts, it is 3~4 that lemon acid for adjusting pH, which is used in combination,；It
After be ultrasonic pretreatment, 40~55KHz of supersonic frequency, 3.5~4W/cm of power density2, 10~15min of ultrasonic time；Later
Continue 8~10h of immersion；
(3) draining：Grains of oats after puffed wheat, 1~2h of draining；
(4) ice temperature：Grains of oats after draining, with -1~0 DEG C of 6~8h of ice temperature cold air drying；
(5) steam blasting：The grains of oats after ice temperature cold air drying is subjected to steam blasting using Steam explosive machine, treatment conditions are vapour
Strong 1.6~the 2.0MPa of detonation pressure；30~40s of voltage stabling control；
(6) it is milled：The pretreated grains of oats fineness of steam explosion is reached into 80 mesh or more using flour mill or pulverizer, obtains oat
Powder semi-finished product；
(7) dry：The oatmeal semi-finished product are air-dried using 15~20 DEG C, until oatmeal moisture content is 12~13%；Through magnetic separation,
Vacuum filling preserves to obtain finished product oatmeal after sterilization.
2. the preparation method of oatmeal as described in claim 1, it is characterised in that：Above-mentioned steps (2) puffed wheat：With 5 times of mass parts
It is impregnated in the pure water of the grains of oats, it is 3.5 that lemon acid for adjusting pH, which is used in combination,；Ultrasonic pretreatment, supersonic frequency are done later
45KHz, power density 3.67W/cm2, ultrasonic time 12min；Continue to impregnate 8.5h later.
3. the preparation method of oatmeal as described in claim 1, it is characterised in that：Above-mentioned steps (4) ice temperature：Oat after draining
Rice, with -0.35 DEG C of ice temperature cold air drying 7h.
4. the preparation method of oatmeal as described in claim 1, it is characterised in that：Above-mentioned steps (5) steam blasting：Treatment conditions
For steam explosion pressure 1.8MPa；Voltage stabling control 35s.
5. a kind of preparation method of any oatmeal of oatmeal such as Claims 1 to 4 is made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810402818.4A CN108576595A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of oatmeal |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810402818.4A CN108576595A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of oatmeal |
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| CN108576595A true CN108576595A (en) | 2018-09-28 |
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| CN201810402818.4A Pending CN108576595A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of oatmeal |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497556A (en) * | 2018-11-27 | 2019-03-22 | 浙江华康药业股份有限公司 | Low sugar soybean oatmeal and preparation method thereof with protection gut barrier function |
| CN110916078A (en) * | 2019-12-17 | 2020-03-27 | 内蒙古阴山优麦食品有限公司 | Method for preparing oat fiber brewing powder by using oats |
| CN111418780A (en) * | 2020-03-11 | 2020-07-17 | 宁波大学 | Duck tea sausage rich in functional factors and preparation method thereof |
| CN111903908A (en) * | 2020-09-05 | 2020-11-10 | 广东金祥食品有限公司 | Vegetarian oat porridge capable of strengthening spleen and stomach and preparation method thereof |
| CN112219973A (en) * | 2020-10-14 | 2021-01-15 | 内蒙古阴山优麦食品有限公司 | Preparation method of whole oat flour |
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| CN103750166A (en) * | 2014-01-08 | 2014-04-30 | 北京中科百瑞能工程技术有限责任公司 | Method for producing wheat germ powder through wheat germ treatment by utilizing steam explosion technology |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497556A (en) * | 2018-11-27 | 2019-03-22 | 浙江华康药业股份有限公司 | Low sugar soybean oatmeal and preparation method thereof with protection gut barrier function |
| CN109497556B (en) * | 2018-11-27 | 2022-05-31 | 浙江华康药业股份有限公司 | Low-sugar soybean oat powder with intestinal barrier protection function and preparation method thereof |
| CN110916078A (en) * | 2019-12-17 | 2020-03-27 | 内蒙古阴山优麦食品有限公司 | Method for preparing oat fiber brewing powder by using oats |
| CN111418780A (en) * | 2020-03-11 | 2020-07-17 | 宁波大学 | Duck tea sausage rich in functional factors and preparation method thereof |
| CN111418780B (en) * | 2020-03-11 | 2023-09-05 | 宁波大学 | Duck meat tea sausage rich in functional factors and preparation method thereof |
| CN111903908A (en) * | 2020-09-05 | 2020-11-10 | 广东金祥食品有限公司 | Vegetarian oat porridge capable of strengthening spleen and stomach and preparation method thereof |
| CN112219973A (en) * | 2020-10-14 | 2021-01-15 | 内蒙古阴山优麦食品有限公司 | Preparation method of whole oat flour |
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