CN114868876A - Preparation method of organic oat germ powder - Google Patents
Preparation method of organic oat germ powder Download PDFInfo
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- CN114868876A CN114868876A CN202210524537.2A CN202210524537A CN114868876A CN 114868876 A CN114868876 A CN 114868876A CN 202210524537 A CN202210524537 A CN 202210524537A CN 114868876 A CN114868876 A CN 114868876A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
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- B07B2230/00—Specific aspects relating to the whole B07B subclass
- B07B2230/04—The screen or the screened materials being subjected to ultrasonic vibration
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of organic oat germ powder and an organic oat germ powder food thereof, which are prepared by cleaning, drying, crushing and screening in sequence, wherein the invention adopts a physical method of an ultrasonic vibration screen to crush and screen oat at two stages, the screening precision of a common vibration screen is about 60-70%, the screening precision of the ultrasonic vibration screen can reach more than 95%, and the screening precision is high, simple and efficient; in addition, no chemical auxiliary agent or additive is added in the preparation process, so that the original nutritional value of the oat germ powder is kept, and the oat germ powder is healthier and safer; the preparation method has the advantages of simple preparation process, less required equipment investment, high efficiency and low cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of organic oat germ powder.
Background
Oats have abundant nutritional ingredients and functional properties, and are increasingly receiving attention from people. China is in the hometown of naked oats and has rich oat resources. Oats are rich in various nutritional ingredients such as protein, amino acids, lipids, minerals, dietary fibers, vitamins and the like. The oat dietary fiber has high content, and comprises water-soluble dietary fiber and water-insoluble dietary fiber, wherein the water-soluble dietary fiber accounts for about 1/3 of the total dietary fiber, and most of the soluble dietary fiber is beta-glucan. The dietary fiber is used as 'the seventh major nutrient' of human body, and has important physiological functions of preventing and treating diabetes, improving human immunity, losing weight, preventing colon cancer, preventing and treating cardiovascular diseases and the like. Researches show that the long-term intake of dietary fiber can effectively control the weight gain, and simultaneously has a certain control effect on the increase of blood pressure, blood fat and postprandial blood sugar, thereby being the preferred healthy staple food for people suffering from obesity. The oat germs account for 2-3% of oat grains, are the source of life of the oat grains, are the part with the highest nutritional value of the whole oat grains, contain extremely rich and high-quality protein, fat, various vitamins, mineral substances, dietary fibers and some trace physiological active ingredients, and are known as 'natural nutrition treasury' by nutrilogists.
Research shows that single unsaturated fatty acid and linoleic acid in oat germs can reduce cholesterol, increase blood vessel elasticity and protect human blood vessels. And beta-glucan contained in oat germs can form a sticky substance in intestines to wrap food, prevent starch absorption of small intestines, enable postprandial blood sugar to rise mildly, and simultaneously insulin is reasonably utilized, can effectively prevent glucose absorption, and has the effects of controlling and regulating blood sugar and preventing diabetes.
Disclosure of Invention
Therefore, based on the background, the invention provides the preparation method of the organic oat germ powder, the oat is crushed and screened by adopting a physical method, namely an ultrasonic vibration screen, the process is simple, convenient and efficient, the required equipment investment is low, the cost is low, and the whole processing process is free of chemical additives and additives, so that the original nutritional value of the oat germ powder is maintained, and the oat germ powder is nutritional and healthy.
The technical scheme provided by the invention is as follows:
a preparation method of organic oat germ powder comprises the following steps:
s1: selecting organic oat particles as a raw material, and cleaning with water;
s2: drying the oat particles;
s3: crushing the oat grains dried in the step S3 into powder;
s4: and screening the oat crushed into powder by adopting an ultrasonic vibration screen, and then carrying out two-stage screening on the oat crushed into powder to obtain the oat germ powder, wherein the particle size of the prepared oat germ powder is 40-70 meshes.
Preferably, the oat particles are dried in step S2 by vacuum drying, and the moisture content of the dried oat is 2-6%.
Preferably, the specific operation procedure of step S4: screening by using a 40-mesh screen, screening the oat flour below the 40-mesh screen by using a 70-mesh screen, wherein the oat flour on the 70-mesh screen is the prepared oat germ flour.
Preferably, it further comprises step S5: and (3) carrying out vacuum sterilization on the prepared oat germ powder at the temperature of 110 ℃.
The invention also provides an organic oat germ powder food which is prepared from the prepared oat germ powder and carrot powder.
Preferably, the carrot powder accounts for 20% -30% of the total weight of the carrot powder.
By adopting the technical scheme, the method has the following beneficial effects:
according to the invention, the oat is crushed and sieved in two stages by adopting a physical method, the sieving precision of a common vibrating sieve is about 60-70%, and the sieving precision of the ultrasonic vibrating sieve can reach more than 95%, so that the method is high in sieving precision, simple and efficient; in addition, no chemical auxiliary agent or additive is added in the preparation process, so that the original nutritional value of the oat germ powder is kept, and the oat germ powder is healthier and safer; the preparation method has the advantages of simple preparation process, less required equipment investment, high efficiency and low cost.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process flow diagram of example 1 of the present invention;
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "inner", "outer", "vertical", "circumferential", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention.
In the description of the present invention, "the first feature" and "the second feature" may include one or more of the features. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.
The invention is further described below with reference to the accompanying drawings.
Example 1: an organic oat germ powder food is prepared from oat germ powder and carrot powder, wherein the content of the carrot powder is 20-30%.
The preparation process is shown in fig. 1, and the oat germ powder is prepared firstly and comprises the following steps:
s1: selecting organic oat particles as a raw material, and cleaning with water;
s2: drying the oat particles;
s3: crushing the oat grains dried in the step S3 into powder;
s4: and screening the oat crushed into powder by adopting an ultrasonic vibration screen, and then carrying out two-stage screening on the oat crushed into powder to obtain the oat germ powder, wherein the particle size of the prepared oat germ powder is 40-70 meshes.
In step S2, the oat particles are dried in a vacuum drying mode, and the moisture content of the dried oat is 2-6%.
The specific operation procedure of step S4: screening by using a 40-mesh screen, screening the oat flour below the 40-mesh screen by using a 70-mesh screen, wherein the oat flour on the 70-mesh screen is the prepared oat germ flour.
In this embodiment, as for the oat germ powder in the step S4, a part of the oat germ powder may be directly subjected to vacuum sterilization at 110 ℃, and then packaged to prepare an oat germ powder product, wherein a part of the oat germ powder product is mixed with carrot powder in proportion, and then subjected to vacuum sterilization at 110 ℃, and then packaged to prepare the oat germ powder food.
The carrot powder contained in the oat germ powder food prepared in the embodiment is rich in nutrition, contains a large amount of carotene, can play a role in improving eyesight and nourishing liver, can prevent nyctalopia, and can prevent the pathological changes of epithelial cell cancer. The carrot also contains various other vitamins, such as vitamin b1, vitamin b2 and anthocyanin, and the carrot also contains minerals, such as calcium, iron, copper, zinc and the like. The carrot also contains plant fibers which have strong water absorption and can promote intestinal peristalsis, accelerate defecation and prevent constipation; and the carrot powder has sweet taste, can improve the taste of the oat germ powder, and has better mouthfeel.
The eating method of the oat germ flour product and the oat germ flour food prepared in the embodiment can be referred to as follows:
firstly, the tea is brewed with warm water for drinking; ② boiling and cooling for drinking.
The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A method for preparing organic oat germ powder, which is characterized in that,
which comprises the following steps:
s1: selecting organic oat particles as a raw material, and cleaning with water;
s2: drying the oat particles;
s3: crushing the oat grains dried in the step S3 into powder;
s4: and screening the oat crushed into powder by adopting an ultrasonic vibration screen, and then carrying out two-stage screening on the oat crushed into powder to obtain the oat germ powder, wherein the particle size of the prepared oat germ powder is 40-70 meshes.
2. The method of claim 1, wherein the step S2 is a step of drying the oat grains by vacuum drying, wherein the moisture content of the dried oat is 2-6%.
3. The method for preparing organic oat germ flour according to claim 1, wherein the specific operation process of the step S4 is as follows: screening by using a 40-mesh screen, screening the oat flour below the 40-mesh screen by using a 70-mesh screen, wherein the oat flour on the 70-mesh screen is the prepared oat germ flour.
4. The method for preparing organic oat germ flour of claim 1, further comprising the step of S5: and (3) carrying out vacuum sterilization on the prepared oat germ powder at the temperature of 110 ℃.
5. An organic oat germ meal food product characterized in that it is made from the oat germ meal and carrot meal prepared according to any one of claims 1 to 3.
6. The organic oat germ flour food product of claim 5 wherein the carrot flour is present in an amount of 20% to 30%.
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| CN202210524537.2A CN114868876A (en) | 2022-05-13 | 2022-05-13 | Preparation method of organic oat germ powder |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613460A (en) * | 2012-04-18 | 2012-08-01 | 江南大学 | Instant bellyful corn, fruit and vegetable powder and preparation method of instant bellyful corn, fruit and vegetable powder |
| CN109123687A (en) * | 2018-09-30 | 2019-01-04 | 上海交通大学医学院 | A kind of method for comprehensive processing of organic oat fiber powder, oat egg white powder and oat germ powder |
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2022
- 2022-05-13 CN CN202210524537.2A patent/CN114868876A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613460A (en) * | 2012-04-18 | 2012-08-01 | 江南大学 | Instant bellyful corn, fruit and vegetable powder and preparation method of instant bellyful corn, fruit and vegetable powder |
| CN109123687A (en) * | 2018-09-30 | 2019-01-04 | 上海交通大学医学院 | A kind of method for comprehensive processing of organic oat fiber powder, oat egg white powder and oat germ powder |
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| 吕选忠等: "《现代安全与健康食品》", 中国环境科学出版社第1版, pages: 90 * |
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Application publication date: 20220809 |