CN1973671B - Production process of microwave modified oat fiber powder - Google Patents
Production process of microwave modified oat fiber powder Download PDFInfo
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- CN1973671B CN1973671B CN200610102266A CN200610102266A CN1973671B CN 1973671 B CN1973671 B CN 1973671B CN 200610102266 A CN200610102266 A CN 200610102266A CN 200610102266 A CN200610102266 A CN 200610102266A CN 1973671 B CN1973671 B CN 1973671B
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Abstract
The present invention relates to deep processing technology of oat, and is especially production process of microwave modified oat fiber powder. The production process includes setting oat bran onto conveyer belt, microwave treatment while conveying and milling into powder, and the technological parameters includes microwave frequency of 2450-2500 MHz, microwave power of 60KW, conveying speed of 2.5-4.0 m/min, and treating period of 2.1-3.6 min. The technological process has the advantages of high safety, complete and homogeneous maturation and easy automation, and the microwave modified oat fiber powder has high water soluble dietary fiber content, good water solubility and improved physical and chemical performance of dietary fiber.
Description
Technical field
The present invention relates to a kind of oat deep process technology, be specially a kind of production method of microwave preparation modified oat fiber powder.
Background technology
Oat is compared with other cereal, has comprehensive and higher nutritive value.All occupy the first at five big nutritive indexs such as protein, fat, vitamin, mineral element, celluloses, studies show that now and contain a large amount of dietary fibers in the oat, wherein water miscible dietary fiber β-dextran occupies significant proportion, it has the effect that reduces cholesterol and lipids contents in the blood, help fat-reducing, can effectively alleviate diabetic symptom, cardiac's preferably dietotherapy needs.
Total food fibres content is 7.3%～12.1% in the oat, and fiber content has reached 15%～19% in the oat bran, and wherein Soluble Fiber accounts for 35%～50% of dietary fibre.How oat bran being carried out effective processing and utilization is current problem demanding prompt solution.In the prior art relevant for the technology of oat fiber powder, as application number be 96112376 " preparation method of modified oat fiber powder " and patent application.This application is disclosed to be that oat bran is mixed according to a certain percentage with buckwheat bran, big bean bran or wheat bran, through the twin-screw extrusion, carries out ultramicro grinding again and is prepared from.This method remains traditional technology of having continued to use, and mainly is to rely on mechanical presses, to reach the purpose that makes cell rupture.But experiment is found aborning, uses the fiber powder that technology is produced in this to show through chemical examination, the variation that water-soluble dietary fiber is not outstanding.The edible quality is not improved significantly yet simultaneously.
Summary of the invention
The solubility meals recovery rate that exists in the preparation oat fiber powder that exists in the prior art is low in order to solve in the present invention, the problem of consumption difference and a kind of production method of microwave preparation modified oat fiber powder is provided.
The present invention is realized by following technical scheme, a kind of production method of microwave preparation modified oat fiber powder, oat bran placed on the conveyer belt carry out microwave treatment at moving process, abrasive dust then, the frequency of microwave is 2400～2500MHz, and power is 60KW, 110 ℃～120 ℃ of temperature, transfer rate is 2.0～4.0m/min, and the time is 2.1～3.6 minutes.
Realize that the present invention can utilize (KH-60HPTN8) microwave drying sterilization machine, great microwave energy Co., Ltd of section produces.During the equipment operation, launch microwave by microwave generator, in energy feed system input heater, material is delivered in the heater by transmission system; Rapid evaporation after the moisture absorption in the material is got rid of the external drying purpose that reaches of heating cabinet by dehumidification system at this moment.Thermodynamic activity and biological effect that bacterium in its material is produced under the effect of microwave electromagnetic field are killed, and nutritional labelings such as the color and luster of material and protein are not destroyed.
That this technology has is safe, slaking thoroughly, evenly, easily automation control, water miscible dietary fiber content height, brew is good, the advantage that does not need to add other auxiliary material.Improve the content of soluble dietary fiber simultaneously, improved the physicochemical characteristic of dietary fiber.
Compared with prior art, the significant variation of the physicochemical property of process using microwave treatment oat of the present invention generation.Major advantage is as follows:
1, improves the content of soluble dietary fiber
Soluble dietary fiber accounts for 35%～50% of total fiber in the oat bran, under microwave action, melting phenomenon or breaking portion connecting key can take place in part hemicellulose (as araboxylan) and insoluble pectic substance, be transformed into water-soluble polymer, make soluble dietary fibre content increase by 10%～16%, help increasing the function of product.
2, improve the physicochemical characteristic of dietary fiber
Through microwave treatment the degree of polymerization, molecular weight, monosaccharide component and the relative amount in the fiber total amount thereof of various component of polymer in the fiber are changed.The content of water-soluble dietary fiber improves, and can improve some physical and chemical performances such as retention ability, ion-exchange capacity and the gel characteristic etc. of fiber powder.Because the water-soluble polymer composition all is curdlans, can form certain viscoelastic three-dimensional net structure, play the effect of similar gluten network structure, thereby the rheological properties of gluten is played improving effect, become the quality improver of flour, improve its use value in food.
3, has the sterilising and enzyme inactivating effect
Microwave treatment can further be eliminated ANFs in the raw material, make various enzymes (comprising lipase, amylase, protease) sex change inactivation, prevent the decomposition of enzyme to the effective efficiency composition, has bactericidal action simultaneously, thereby improve local flavor, the storge quality of product, and help digesting and assimilating of body.
4, safe in the large-scale production process, it is very unsafe utilizing naked light, and steamed is fried will reach pressure 0.65MPa, has potential safety hazard equally, and microwave treatment does not need naked light and high steam, the security performance height.
5, the short fiery stir-fry time of time is 10～15 minutes, and steaming the stir-fry time is 30～40 minutes, and microwave treatment time is 2～5 minutes, has reduced the process time.
6, the good microwave treatment penetrability of treatment effect is high, and it is more even to be heated, and there is not the coking phenomenon in treatment effect the best.
7, high fire stir-fry of automaticity and steaming stir-fry temperature are all very high, be difficult to control, and microwave treatment adopt automatic control device, and time and power can freely be provided with.
8, the broken wall effect of microwave has increased the cell specific area, makes that bound solubility active component is released and activates in the oat seed, and insoluble active component has been realized multi-functional conversion.
9, microwave treatment has the effect of precuring, and through microwave treatment, material has reached the effect of slaking.
10, microwave treatment has expanded effect.
11, microwave treatment time is short, and temperature is low, avoids fatty acid value to raise, and has prevented to become sour, and has improved the shelf-life of product.
12, microwave treatment can be destroyed the cell membrane in the oat grain, some nutritions in the oat are effectively discharged, β-dextran for example, under the situation of not destroying cell membrane, the absorption of human body amount only accounts for 1.3～1.5% of oat grain, brings up to 6.8～8.9% through the uptake of human body after this PROCESS FOR TREATMENT;
So the modified oat fiber powder of handling formation through the present invention has solved fiery stir-fry coarse mouthfeel and the low deficiency of physiologically active effectively on the nourishing healthy effect, processing characteristics and edible quality all are improved significantly.
Process using microwave treatment technology generations of the present invention is fried for fire and is steamed and fry, have safe, frying thoroughly, evenly, not coking, the time is short and the advantage of control easily, the shortcoming that efficiently solves existing technology is in deficiency.Utilize microwave treatment in addition, not only the broken wall effect of microwave has increased the cell specific area, make that bound solubility active component is released and activates in the oat seed, and insoluble active component realized multi-functional conversion, improve the content of soluble dietary fiber, improve the physicochemical characteristic of dietary fiber, microwave treatment time is short simultaneously, temperature is low, has precuring, expanded, multiple efficacies such as rising of control fatty acid value and sterilising and enzyme inactivating, solved fiery stir-fry effectively, steam and fry coarse mouthfeel and the low deficiency of physiologically active, processing characteristics and edible quality all are improved significantly.
The specific embodiment
Embodiment 1: a kind of production method of microwave preparation modified oat fiber powder places oat bran on the conveyer belt and to carry out microwave treatment, abrasive dust then at moving process, the frequency of microwave is 2400MHz, and power is 60KW, 120 ℃ of temperature, transfer rate is 4.0m/min, and the time is 2.1 minutes.
Embodiment 2: a kind of production method of microwave preparation modified oat fiber powder places oat bran on the conveyer belt and to carry out microwave treatment, abrasive dust then at moving process, the frequency of microwave is 2500MHz, and power is 60KW, 110 ℃ of temperature, transfer rate is 2.0m/min, and the time is 3.6 minutes.
Embodiment 3: a kind of production method of microwave preparation modified oat fiber powder places oat bran on the conveyer belt and to carry out microwave treatment, abrasive dust then at moving process, the frequency of microwave is 2450MHz, and power is 60KW, 115 ℃ of temperature, transfer rate is 3.0m/min, and the time is 3.3 minutes.
Claims (2)
1. the production method of a microwave preparation modified oat fiber powder, it is characterized in that oat bran placed on the conveyer belt and carry out microwave treatment at moving process, abrasive dust then, the frequency of microwave is 2400～2500MHz, power is 60KW, 110 ℃～120 ℃ of temperature, transfer rate is 2.0～4.0m/min, the time is 2.1～3.6 minutes.
2. the production method of microwave preparation modified oat fiber powder according to claim 1, it is characterized in that oat bran placed on the conveyer belt and carry out microwave treatment at moving process, abrasive dust then, the frequency of microwave is 2450MHz, power is 60KW, 115 ℃ of temperature, transfer rate are 3.0m/min, and the time is 3.3 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610102266A CN1973671B (en) | 2006-12-13 | 2006-12-13 | Production process of microwave modified oat fiber powder |
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| CN200610102266A CN1973671B (en) | 2006-12-13 | 2006-12-13 | Production process of microwave modified oat fiber powder |
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| CN1973671A CN1973671A (en) | 2007-06-06 |
| CN1973671B true CN1973671B (en) | 2010-05-12 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101856126B (en) * | 2010-06-22 | 2012-11-07 | 西昌航飞苦荞科技发展有限公司 | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof |
| CN101965955A (en) * | 2010-10-27 | 2011-02-09 | 江南大学 | Compound nutrient grain food of beans and grains for breakfast and preparation method thereof |
| CN102630949B (en) * | 2012-04-27 | 2013-09-04 | 程金良 | Insoluble dietary fiber and manufacturing method for insoluble dietary fiber |
| CN102697061A (en) * | 2012-06-04 | 2012-10-03 | 江苏南方食品科技有限公司 | Method for preparing soybean residue water soluble dietary fiber through microwave modification |
| CN103340353B (en) * | 2013-07-31 | 2014-10-08 | 北京工商大学 | Instant highland barley flour processing technology |
| CN103621774B (en) * | 2013-09-05 | 2015-05-06 | 深圳比利美英伟营养饲料有限公司 | Soybeans without anti-nutritional factors and method for removing anti-nutritional factors of soybeans as well as application of soybeans |
| CN110973648A (en) * | 2019-12-05 | 2020-04-10 | 北京兴农泰华有机农业有限公司 | Oat dietary fiber and pure physical preparation method and application thereof |
| CN113261580A (en) * | 2021-04-30 | 2021-08-17 | 国家粮食和物资储备局科学研究院 | Low-GI oat fructose bread and preparation method thereof |
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| CN1215569A (en) * | 1997-09-01 | 1999-05-05 | 纪宏城 | Health fast food for secondary control of hyperlipemia and hypertension |
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
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2006
- 2006-12-13 CN CN200610102266A patent/CN1973671B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215569A (en) * | 1997-09-01 | 1999-05-05 | 纪宏城 | Health fast food for secondary control of hyperlipemia and hypertension |
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
Non-Patent Citations (2)
| Title |
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| 王若兰，姚玮华.青稞膳食纤维微波法提取工艺的研究.食品科学26 6.2005,26(6),169-174. |
| 王若兰,姚玮华.青稞膳食纤维微波法提取工艺的研究.食品科学26 6.2005,26(6),169-174. * |
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Assignee: Shanxi Jinluhe Biological Science & Technology Co., Ltd. Assignor: Shanxi Jinlvhe Avena sativa Research Institute Contract record no.: 2010990000728 Denomination of invention: Production process of microwave modified oat fiber powder Granted publication date: 20100512 License type: Exclusive License Open date: 20070606 Record date: 20100909 |
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