CN102204580A - Method for producing oat flour - Google Patents
Method for producing oat flour Download PDFInfo
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- CN102204580A CN102204580A CN 201110126465 CN201110126465A CN102204580A CN 102204580 A CN102204580 A CN 102204580A CN 201110126465 CN201110126465 CN 201110126465 CN 201110126465 A CN201110126465 A CN 201110126465A CN 102204580 A CN102204580 A CN 102204580A
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- oat
- flour
- wheat
- oat flour
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Abstract
The invention belongs to the technical field of grain processing, and in particular relates to a method for producing oat flour. The invention mainly solves the problem that food made of oat flour is stiff and hard, is not soft and moist for a mouthfeel and has poor taste and bad smell. In a technical scheme provided by the invention, the method for producing the oat flour comprises the following steps of: cleaning and airing oat and wheat; uniformly mixing the oat with the wheat according to the weight ratio of (8-9):(2-1); frying the oat and the wheat to be faint yellow; then processing into flour according to the conventional method; and uniformly mixing the flour with whole potato powder according to the weight ratio of (7-9):(3-1) to obtain the oat flour. The oat flour produced in the invention has the advantages of rich nutrition, smooth mouthfeel, good taste and sweet smell.
Description
Technical field
The invention belongs to the foodstuff processing technology field, be specifically related to a kind of production method of oat flour.
Background technology
Contain rich in protein, fat, amino acid, vitamin and trace element in the oat, have the protein of anti-lipid composition, highly-water-soluble colloid, nutrient balance, it has unusual significant values to improving level of human health.But because the special composition of oat flour, the food that oat flour the is made deadlock, hard of tasting, it is not soft and moist to enter the mouth, and mouthfeel is relatively poor, and smells a kind of unpleasant special odor is arranged, and has influenced the application of oat flour to a certain extent.
Summary of the invention
The present invention is primarily aimed at food deadlock that oat flour makes, hard, it is not soft and moist to enter the mouth, the problem that mouthfeel is relatively poor He the smell is awful, and a kind of nutritive value that can keep oat flour is provided, can improve the production method of the oat flour that its mouthfeel is poor, the smell is awful again.
The present invention addresses the above problem the technical scheme of taking to be:
A kind of production method of oat flour, getting oat, wheat earlier cleans and dries, according to 8～9: 2～1 weight ratio mixes oat and wheat, again oat and wheat are fried to faint yellow, be processed into flour according to conventional method then, again with 7～9: 3～1 weight ratio mixes flour and potato full-powder, makes oat flour.
The present invention adopts said method, before flour milling, oat and wheat mixing are fried according to certain ratio, in flour, add certain potato full-powder then again, improve the not shortcoming of chewiness of oat flour, therefore the food made from this oat flour compared with prior art, have nutritious, inlet is submissive, mouthfeel good and the advantage of fragrant odour.
The specific embodiment
Embodiment 1
A kind of production method of oat flour, getting oat, wheat earlier cleans and dries, according to 8: 2 weight ratios oat and wheat are mixed, again oat and wheat are fried to faint yellow, be processed into flour according to conventional method then, with 7: 3 weight ratio flour and potato full-powder are mixed again, make oat flour.
Embodiment 2
A kind of production method of oat flour, getting oat, wheat earlier cleans and dries, according to 8.5: 1.5 weight ratios oat and wheat are mixed, again oat and wheat are fried to faint yellow, be processed into flour according to conventional method then, with 8: 2 weight ratio flour and potato full-powder are mixed again, make oat flour.
Embodiment 3
A kind of production method of oat flour, getting oat, wheat earlier cleans and dries, according to 9: 1 weight ratios oat and wheat are mixed, again oat and wheat are fried to faint yellow, be processed into flour according to conventional method then, with 9: 1 weight ratio flour and potato full-powder are mixed again, make oat flour.
Claims (1)
1. the production method of an oat flour, it is characterized in that: get oat, wheat earlier and clean and dry, according to 8～9: 2～1 weight ratio mixes oat and wheat, again oat and wheat are fried to faint yellow, be processed into flour according to conventional method then, again with 7～9: 3～1 weight ratio mixes flour and potato full-powder, makes oat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110126465 CN102204580A (en) | 2011-05-14 | 2011-05-14 | Method for producing oat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110126465 CN102204580A (en) | 2011-05-14 | 2011-05-14 | Method for producing oat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102204580A true CN102204580A (en) | 2011-10-05 |
Family
ID=44693856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110126465 Pending CN102204580A (en) | 2011-05-14 | 2011-05-14 | Method for producing oat flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102204580A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445054A (en) * | 2013-07-27 | 2013-12-18 | 利辛县东华面粉有限责任公司 | Oat and beef bone flour and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049269A (en) * | 1990-10-04 | 1991-02-20 | 河南省医学科学研究所 | The high dietary-fiber that is used for food is strengthened the preparation technology who adds flour |
| CN1067157A (en) * | 1992-04-25 | 1992-12-23 | 刘颖耿 | The preparation method of hypoglycemic powder and series food thereof |
| CN1264548A (en) * | 1999-12-09 | 2000-08-30 | 马元德 | Multi-vitamin five-cereal fragrant noodles |
| CN1298657A (en) * | 2000-12-07 | 2001-06-13 | 金迪 | Technology for preparing flour food from potato |
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
-
2011
- 2011-05-14 CN CN 201110126465 patent/CN102204580A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049269A (en) * | 1990-10-04 | 1991-02-20 | 河南省医学科学研究所 | The high dietary-fiber that is used for food is strengthened the preparation technology who adds flour |
| CN1067157A (en) * | 1992-04-25 | 1992-12-23 | 刘颖耿 | The preparation method of hypoglycemic powder and series food thereof |
| CN1264548A (en) * | 1999-12-09 | 2000-08-30 | 马元德 | Multi-vitamin five-cereal fragrant noodles |
| CN1298657A (en) * | 2000-12-07 | 2001-06-13 | 金迪 | Technology for preparing flour food from potato |
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
Non-Patent Citations (3)
| Title |
|---|
| 《农业工程学报》 20101231 曹汝鸽 等 不同灭酶处理对燕麦气味和品质的影响 378-382 1 第26卷, 第12期 * |
| 《甘肃科技情报》 19961231 郸擎东 等 燕麦开发新产品-燕麦营养粉及加工技术 46 1 第12卷, 第1期 * |
| 《粮油加工》 20081231 路长喜 等 燕麦的营养与加工 89-92 1 , 第1期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445054A (en) * | 2013-07-27 | 2013-12-18 | 利辛县东华面粉有限责任公司 | Oat and beef bone flour and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111005 |