CN113662135A - Making method of low phytic acid potato oat cake rich in dietary fiber - Google Patents
Making method of low phytic acid potato oat cake rich in dietary fiber Download PDFInfo
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- CN113662135A CN113662135A CN202110881768.4A CN202110881768A CN113662135A CN 113662135 A CN113662135 A CN 113662135A CN 202110881768 A CN202110881768 A CN 202110881768A CN 113662135 A CN113662135 A CN 113662135A
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- oat
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- phytic acid
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 30
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 26
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Abstract
The invention discloses a method for making a low phytic acid potato oat cake rich in dietary fiber, which comprises the following steps: (1) cleaning and soaking the cleaned oat at room temperature; (2) carrying out micro-germination; (3) drying at low temperature; (4) crushing the micro-germinated oats, wherein the fineness is as follows: 20 meshes to 100 meshes; (5) regulating the water content of the oat flour to 20-32%; (6) extruding and puffing oat flour; (7) superfine grinding, grinding fineness: 120 meshes to 200 meshes; (8) mixing powder, and extruding the germinated oat powder and the potato whole powder in a mass ratio of 1: 1-4; (9) mixing and stirring, wherein the mixing ratio of the mixed powder to boiling water is 1: 2.83-4.75; (10) compression molding; (12) sterilizing at room temperature under ultrahigh pressure; the preparation method of the invention reduces the phytic acid content, is beneficial to nutrient absorption, and the product is not easy to age and has long shelf life.
Description
Technical Field
The invention relates to a method for preparing a low phytic acid potato oat cake rich in dietary fiber, which is used for preparing the low phytic acid potato oat cake.
Background
The protein content of oat is generally over 15 percent, is 1.6-2.3 times of that of rice and wheat flour, and is the top of cereal grains. The oat protein has high nutritive value, contains 18 amino acids, particularly 8 amino acids which are necessary for human bodies, has rich content and reasonable proportion, is close to the nutrition mode recommended by FAO/WHO, and has high human body utilization rate. Wherein the lysine content in oat is more than 2 times of that of wheat and rice, and the tryptophan content is more than 1.7 times of that of wheat and rice. The first limiting amino acid, lysine, in various types of food commonly consumed by the Chinese inhabitants is abundant in oats (680 mg/100 g). Oat has fat content of about 5-9%, which is 4-5 times of rice and flour, and is the top of common grains. The oat fat 80% is unsaturated fatty acid, mainly monounsaturated fatty acid, linoleic acid and linolenic acid, wherein linoleic acid accounts for 38.1-52.0% of the fat content. Linoleic acid is the most important essential fatty acid of human body, can reduce the accumulation of cholesterol in the cardiovascular system, and has a plurality of important physiological functions. Oat also contains abundant vitamin B1, B2, and more vitamin E, nicotinic acid, folic acid, etc. Oats are also rich in minerals, including calcium, iron, phosphorus, magnesium, zinc, copper, selenium, and the like. Especially, the content of calcium in oat is obviously higher than that of wheat flour, rice, millet, buckwheat flour and the like. The selenium content in oat can be as high as 0.696 mug/g, which is equivalent to 3.72 times of wheat, 7.9 times of corn and 34.8 times of rice.
The dietary fiber is a natural organic high molecular compound, is a non-starch polysaccharide formed by dehydrating and polymerizing monosaccharides, can not be decomposed by digestive enzymes in a human body, is carbohydrate indispensable for maintaining health, and comprises cellulose, hemicellulose, pectin, lignin and the like. They can be classified into soluble fibers and insoluble fibers according to their solubility characteristics. Oat has two kinds of soluble dietary fiber and insoluble dietary fiber, so the oat is known as 'noble' in a natural dietary fiber family. The oat contains total cellulose 17-21%, wherein the soluble dietary fiber (main component is beta-glucan) accounts for 1/3 of the total dietary fiber, and is obviously higher than other cereals.
The food processing in the prior art has the following disadvantages:
(1) the phytic acid content of the existing oat processed food is relatively high, and the food can inhibit the absorption of nutrients such as mineral substances and the like after being ingested by a human body, causes gastrointestinal discomfort and is difficult to continuously eat.
(2) The content of dietary fiber in the existing products rich in dietary fiber is mostly increased by adding dietary fiber additives, although the content of the dietary fiber is higher, exogenous dietary fiber is added into the products, and the added components can generate antagonism with trace elements and vitamins in raw materials.
(3) In the prior art, the coarse cereals and the potato cakes are both prepared by adopting a steaming or baking technology and are relatively complex.
(4) The existing product is sterilized by heat processing technologies such as baking or steaming, the quality guarantee period is short, and the quality of the product is deteriorated due to starch aging in the storage process.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for making a low phytic acid potato oat cake rich in dietary fiber, which reduces the phytic acid content, is beneficial to nutrient absorption and simultaneously improves the quality deterioration of the product caused by starch aging.
In order to solve the technical problems, the invention provides a method for making a low phytic acid potato oat cake rich in dietary fiber, which comprises the following steps:
(1) cleaning and soaking the cleaned oat at room temperature (25 +/-5 ℃), and specifically soaking for 12-36 h. The oat is compact in texture, thick and tough in peel and not easy to absorb water, so that the oat can fully absorb water by soaking for a long time, and then germinates and sprouts under the condition of proper temperature and humidity.
(2) Carrying out micro-germination on the oat drained after soaking, wherein the micro-germination process conditions are as follows: the temperature is 20-38 ℃, the humidity is 60-95 percent, and the time is 8-24 h. Through carrying out germination and germination on oat raw materials, activating dormant oat grains, generating a series of physiological metabolism changes in a short time, mainly showing the recovery of cell physiological activity and complex biochemical metabolism, so that the nutritional ingredients of the grains are greatly changed, and all substances necessary for life, such as GABA (Gamma amino butyric acid), and the like, are sequentially generated, have higher nutritional value and are easier to absorb. However, the germination process is a nutrient consumption process, and with the germination process, nutrients such as starch, protein, fat and the like in the seeds are consumed, and the content of crude fiber is increased. While a decrease in the consumption of starch content will greatly affect the processability of the oat flour. Therefore, to control the extent of sprouting, a balance between activation of functional ingredients, reduction of phytic acid and nutrient consumption was found, which we said to be micro-sprouting of oats. The process conditions of the invention can obviously reduce the content of phytic acid through germination on the basis of not influencing the processing performance of the oat flour.
(3) Drying the slightly germinated oats at low temperature. Specifically, low-temperature drying conditions: at 45-65 ℃ for 6-24 h, if the mixture is soft and thin, drying in an oven at low temperature. The low-temperature drying can ensure that the starch in the oat is not gelatinized under the condition of higher moisture, if the starch is gelatinized, the processing characteristics of the oat flour can be influenced, and meanwhile, the oat grains are not easy to crush.
(4) Crushing the dried micro-germinated oats, wherein the crushing fineness is as follows: 40 meshes to 80 meshes. The oat flour within the fineness range has uniform texture, is convenient for later-stage processing, and has smaller difficulty in crushing and sieving.
(5) Regulating the water content of the micro-germinated oat flour to 20-32 percent (namely the water content). The water content of the material is adjusted to 20-32%, so that the material can be smoothly extruded and puffed from a screw of an extruder, and the extrusion is difficult due to too low water content. Too high moisture is not conducive to puffing.
(6) Carrying out extrusion and puffing on the micro-germinated oat powder, wherein the puffing conditions are as follows: the temperature of each zone is 80-200 ℃, the rotating speed of the screw is 50r/min, and the rotating speed of the feeder is 20 r/min. Compared with other coarse cereals, the oat whole grain flour has high fiber content and high grease content, so the extrusion condition is relatively harsh, the requirement on the rotating speed of the screw is relatively high, the temperature of each area of the screw is relatively high, and the expansion degree of the extruded oat flour product can meet the requirement. Through extrusion and expansion, the micro-germinated oat flour can be aged, the brewing characteristic of the oat flour is improved, and the content of the phytic acid which is a nutrient-inhibiting component in the oat flour is further reduced.
(7) Micronizing, namely micronizing the extruded and puffed micro-germinated oat powder, wherein the fineness of the crushed micro-germinated oat powder is as follows: 120 meshes to 200 meshes. The bran and the like in the oat whole grain powder are processed into a particle range (120 meshes-200 meshes) which is not easy to sense in the oral cavity through superfine grinding, so that the taste is improved, and the processing quality is improved.
(8) And (3) mixing powder, namely mixing the extruded germinated oat powder with the potato whole powder to form mixed powder, wherein the mass ratio of the extruded germinated oat powder to the potato whole powder is 1: 1-4. In addition, the mixed powder is also added with seasoning auxiliary materials and demolding auxiliary materials, the seasoning auxiliary materials are randomly blended according to the tastes of different people, for example, the seasoning auxiliary materials and the demolding auxiliary materials are sugar, salt and edible oil, and preferably, the mass part ratio of the mixed powder to the sugar, the edible oil and the salt is 1:0.2:0.125: 0.005. In order to improve the taste, the mixing property and the forming effect of the product, a certain amount of potato whole powder is used in the extrusion of the germinated oat powder. The extruded germinated oat powder has high oil content, so that the germinated oat powder is easy to agglomerate after being brewed in boiling water and has poor formability, and the problem is solved after a certain amount of whole potato powder is added.
(9) And (3) mixing and stirring, namely mixing and stirring the mixed powder with boiling water according to the proportion that 2.83-4.75 parts of boiling water is added into 1 part of the mixed powder. The proportion is for stirring evenly, and is convenient for molding and demoulding. The addition amount of boiling water is too high, and the materials stirred by mixing are thin and soft and difficult to form or demould; the addition amount of boiling water is too low, and the materials after being brewed have dry powder and cannot be uniformly stirred.
(10) And (4) compression molding.
(11) Carrying out ultra-high pressure sterilization at room temperature, wherein the ultra-high pressure sterilization conditions are as follows: the pressure is 400 MPa-600 MPa, the pressure maintaining time is 3 min-20 min, and the pressure relief time is 1 s-2 s. The aim of sterilization is achieved through normal-temperature ultrahigh-pressure treatment, and starch, protein and fat in the oat and potato raw materials are denatured to different degrees, so that the product is not easy to deteriorate due to starch aging, and the shelf life can be prolonged. And demolding and packaging after sterilization.
The invention adopts the raw materials of potato and oat which are rich in dietary fiber, does not add exogenous dietary fiber, and is natural and safe. The soft cake is processed by utilizing the characteristics of the raw materials, and the dietary fiber has rich and natural components, is easy to be absorbed by human bodies and has balanced nutrition. The raw materials can be eaten by simple ingredients, brewing, forming and non-thermal sterilization, the process is finished by a non-thermal method, and the product has the inherent faint scent of the oat and the potato.
The invention adopts two technical means to process the raw materials: the aim of micro-germination is two, namely, oat grains are activated to generate functional components and nutritional inhibiting components such as phytic acid and the like, and the starch protein nutrient substances are less consumed and the processing characteristics of the raw materials are not changed basically; the purposes of extrusion and puffing are two, namely, the oat is cooked to change the brewing characteristic of the oat, and the phytic acid is reduced to improve the digestion characteristic of the oat. The phytic acid content in the oat flour is reduced by 75 percent through micro-germination and extrusion puffing, and the product is suitable for old people and infants with weak spleen and stomach.
The invention realizes the non-thermal sterilization of the product by the non-thermal processing technology, the sterilization is finished under the conditions of room temperature and ultrahigh pressure, the sterilization effect is complete, the shelf life is prolonged, meanwhile, the starch, protein, fat and other denaturation in the product can not age, and the soft taste of the product can be kept for a long time; sterilizing in a non-heating mode, and keeping the original natural fragrance of the raw materials.
Detailed Description
Example 1
(1) The cleaned oat is washed and soaked for 30h at room temperature.
(2) Carrying out micro-germination on the oat drained after soaking, wherein the micro-germination process conditions are as follows: the temperature is 20 ℃, the humidity is 95 percent, and the time is 24 hours.
(3) Slightly-germinated oats are lightly spread and thinned, and are dried in an oven at low temperature, and the conditions are as follows: 60 ℃ for 18 h.
(4) Crushing the dried micro-germinated oats, wherein the crushing fineness is as follows: 80 meshes.
(5) Regulating the water content of the micro-germinated oat flour to 25%.
(6) Extruding and puffing oat flour, wherein the puffing conditions are as follows: the temperature of each zone is 85 ℃, 150 ℃, 190 ℃, 100 ℃, the screw rotating speed is 50r/min, and the rotating speed of the feeder is 20 r/min.
(7) Superfine grinding, superfine grinding the micro-germinated oat powder after extrusion and puffing on a superfine grinder, and grinding the fineness: 120 meshes.
(8) And (3) mixing powder, mixing the extruded germinated oat powder with the potato whole powder to form mixed powder, and adding water to obtain the extruded germinated oat powder and the potato whole powder in a mass ratio of 1: 4. The mixed powder is also added with seasoning auxiliary materials: sugar, edible oil and salt, wherein the mass part ratio of the mixed powder to the sugar, the edible oil and the salt is 1:0.2:0.125: 0.005.
(9) And (3) mixing and stirring, namely mixing and stirring the mixed powder uniformly by using boiling water according to the proportion of adding 4.75 parts of boiling water into 1 part of the mixed powder.
(10) Compression molding;
(11) carrying out ultra-high pressure sterilization at room temperature, wherein the ultra-high pressure sterilization conditions are as follows: the pressure is 550MPa, the pressure maintaining time is 15min, and the pressure releasing time is 1 s.
(12) And (6) demolding and packaging.
Example 2
(1) The cleaned oats were washed and soaked at room temperature for 12 h.
(2) Carrying out micro-germination on the oat drained after soaking, wherein the micro-germination process conditions are as follows: the temperature is 38 ℃, the humidity is 80 percent, and the time is 8 h.
(3) Slightly-germinated oats are lightly spread and thinned, and are dried in an oven at low temperature, and the conditions are as follows: 65 ℃ for 8 h.
(4) Crushing the dried micro-germinated oats, wherein the crushing fineness is as follows: 40 meshes.
(5) Regulating the water content of the micro-germinated oat flour to 20%.
(6) Extruding and puffing oat flour, wherein the puffing conditions are as follows: the temperature of each zone is 80 ℃, 150 ℃, 180 ℃, 100 ℃, the screw rotating speed is 50r/min, and the rotating speed of the feeder is 20 r/min.
(7) Superfine grinding, superfine grinding the micro-germinated oat powder after extrusion and puffing on a superfine grinder, and grinding the fineness: 200 meshes.
(8) And (3) mixing powder, mixing the extruded germinated oat powder with the potato whole powder to form mixed powder, and adding water to obtain the extruded germinated oat powder and the potato whole powder in a mass ratio of 1:2. The mixed powder is also added with seasoning auxiliary materials: sugar, edible oil and salt, wherein the mass part ratio of the mixed powder to the sugar, the edible oil and the salt is 1:0.2:0.125: 0.005.
(9) And (3) mixing and stirring, namely mixing and stirring the mixed powder uniformly by using boiling water according to the proportion that 3.5 parts of boiling water are added into 1 part of the mixed powder.
(10) Compression molding;
(11) carrying out ultra-high pressure sterilization at room temperature, wherein the ultra-high pressure sterilization conditions are as follows: the pressure is 400MPa, the pressure maintaining time is 20min, and the pressure releasing time is 2 s.
(12) And (6) demolding and packaging.
Example 3
(1) The cleaned oats were washed and soaked at room temperature for 36 h.
(2) Carrying out micro-germination on the oat drained after soaking, wherein the micro-germination process conditions are as follows: the temperature is 30 ℃, the humidity is 95 percent, and the time is 12 h.
(3) Slightly-germinated oats are lightly spread and thinned, and are dried in an oven at low temperature, and the conditions are as follows: 45 ℃ and the time is 24 h.
(4) Crushing the dried micro-germinated oats, wherein the crushing fineness is as follows: 60 meshes.
(5) Regulating the water content of the micro-germinated oat flour to 32%.
(6) Extruding and puffing oat flour, wherein the puffing conditions are as follows: the temperature of each zone is 85 ℃, 160 ℃, 200 ℃, 100 ℃, the screw rotating speed is 50r/min, and the rotating speed of the feeder is 20 r/min.
(7) Superfine grinding, superfine grinding the micro-germinated oat powder after extrusion and puffing on a superfine grinder, and grinding the fineness: 180 meshes.
(8) And (3) mixing powder, mixing the extruded germinated oat powder with the potato whole powder to form mixed powder, and adding water to obtain the extruded germinated oat powder and the potato whole powder in a mass ratio of 1: 1. The mixed powder is also added with seasoning auxiliary materials: sugar, edible oil and salt, wherein the mass part ratio of the mixed powder to the sugar, the edible oil and the salt is 1:0.2:0.125: 0.005.
(9) Mixing and stirring, namely mixing and stirring the mixed powder with boiling water according to the proportion that 1 part of the mixed powder is added with 2.83 parts of the boiling water.
(10) Compression molding;
(11) carrying out ultra-high pressure sterilization at room temperature, wherein the ultra-high pressure sterilization conditions are as follows: the pressure is 550MPa, the pressure maintaining time is 15min, and the pressure releasing time is 1 s.
(12) And (6) demolding and packaging.
In each of the above examples, the phytic acid content was measured at different stages, and the specific values are shown in table 1 below, and it can be seen that the phytic acid content was significantly reduced. Wherein, the raw oat is the oat cleaned in the step (1); the germinated oats are the oats obtained after the micro germination in the step (2); the extruded oat powder is directly extruded and puffed without sprouting; germinating and extruding the whole grain flour to obtain the superfine oat flour obtained in the step (7).
TABLE 1 phytic acid content at various stages in the examples
The above embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation fall within the protection scope of the present invention.
Claims (6)
1. The preparation method of the low phytic acid potato oat cake rich in dietary fiber is characterized by comprising the following steps:
(1) cleaning and soaking the cleaned oat at room temperature;
(2) carrying out micro-germination on the oat drained after soaking, wherein the micro-germination process conditions are as follows: the temperature is 20-38 ℃, the humidity is 60-95 percent, and the time is 8-24 h;
(3) drying the slightly germinated oats at low temperature;
(4) crushing the dried micro-germinated oats, wherein the crushing fineness is as follows: 40 meshes to 80 meshes;
(5) regulating the water content of the micro-germinated oat flour to 20-32%;
(6) carrying out extrusion and puffing on the micro-germinated oat powder, wherein the puffing conditions are as follows: the temperature of each zone is 80-200 ℃, the rotating speed of a screw is 50r/min, and the rotating speed of a feeder is 20 r/min;
(7) micronizing, namely micronizing the extruded and puffed micro-germinated oat powder, wherein the fineness of the crushed micro-germinated oat powder is as follows: 120 meshes to 200 meshes;
(8) mixing powder, namely mixing the extruded germinated oat powder with the potato whole powder to form mixed powder, wherein the mass ratio of the extruded germinated oat powder to the potato whole powder is 1: 1-4;
(9) mixing and stirring, namely mixing and stirring the mixed powder with boiling water according to the proportion that 2.83-4.75 parts of boiling water is added into 1 part of the mixed powder;
(10) compression molding;
(11) carrying out ultra-high pressure sterilization at room temperature, wherein the ultra-high pressure sterilization conditions are as follows: the pressure is 400 MPa-600 MPa, the pressure maintaining time is 3 min-20 min, and the pressure relief time is 1 s-2 s.
2. The method of making low phytic acid potato oat cake with rich dietary fiber as claimed in claim 1, wherein: in the step (1), the soaking time is 12-36 h.
3. The method of making low phytic acid potato oat cake with rich dietary fiber as claimed in claim 1, wherein: in step (3), low-temperature drying conditions: 45-65 ℃ for 6-24 h.
4. The method of making low phytic acid potato oat cake with rich dietary fiber as claimed in claim 1, wherein: in the step (8), the mixed powder is also added with seasoning auxiliary materials and demoulding auxiliary materials.
5. The method of making low phytic acid potato oat cake with rich dietary fiber as claimed in claim 4, wherein: the seasoning auxiliary materials and the demolding auxiliary materials are sugar, salt and edible oil.
6. The method of making low phytic acid potato oat cake with rich dietary fiber as claimed in claim 5, wherein: the mass part ratio of the mixed powder to the sugar, the edible oil and the salt is 1:0.2:0.125: 0.005.
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| WO2023011116A1 (en) * | 2021-08-02 | 2023-02-09 | 山西农业大学山西功能食品研究院 | Method for making low-phytic acid potato oat cake rich in dietary fiber |
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| WO2000072700A1 (en) * | 1999-05-31 | 2000-12-07 | Societe Des Produits Nestle S.A. | Cereal products having low phytic acid content |
| CN106472635A (en) * | 2016-09-19 | 2017-03-08 | 翟丹云 | A kind of manufacture method of Rhizoma Solani tuber osi coarse cereals |
| CN107439956A (en) * | 2017-09-15 | 2017-12-08 | 山西省农业科学院农产品加工研究所 | A kind of processing method for facilitating coarse cereals rice |
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| CN106942605A (en) * | 2017-02-24 | 2017-07-14 | 长沙克明面业有限公司 | A kind of production method of oat complete powder and its noodles premixed powder |
| CN110859223A (en) * | 2019-11-18 | 2020-03-06 | 四川大学 | Non-fried cured easy-to-brew coarse grain whole flour and preparation method thereof |
| CN111588036A (en) * | 2020-06-23 | 2020-08-28 | 山西省农业科学院农产品加工研究所 | Tartary buckwheat blood sugar reducing extract and preparation method thereof |
| CN113662135A (en) * | 2021-08-02 | 2021-11-19 | 山西农业大学山西功能食品研究院 | Making method of low phytic acid potato oat cake rich in dietary fiber |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2000072700A1 (en) * | 1999-05-31 | 2000-12-07 | Societe Des Produits Nestle S.A. | Cereal products having low phytic acid content |
| CN106472635A (en) * | 2016-09-19 | 2017-03-08 | 翟丹云 | A kind of manufacture method of Rhizoma Solani tuber osi coarse cereals |
| CN107439956A (en) * | 2017-09-15 | 2017-12-08 | 山西省农业科学院农产品加工研究所 | A kind of processing method for facilitating coarse cereals rice |
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| WO2023011116A1 (en) * | 2021-08-02 | 2023-02-09 | 山西农业大学山西功能食品研究院 | Method for making low-phytic acid potato oat cake rich in dietary fiber |
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
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