CN103876018A - Oat instant mixed powder and making process thereof - Google Patents
Oat instant mixed powder and making process thereof Download PDFInfo
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- CN103876018A CN103876018A CN201410033189.4A CN201410033189A CN103876018A CN 103876018 A CN103876018 A CN 103876018A CN 201410033189 A CN201410033189 A CN 201410033189A CN 103876018 A CN103876018 A CN 103876018A
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- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000011812 mixed powder Substances 0.000 title abstract 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 239000002778 food additive Substances 0.000 claims description 8
- 235000013373 food additive Nutrition 0.000 claims description 8
- 239000004480 active ingredient Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 229920001184 polypeptide Polymers 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 abstract description 4
- 238000011160 research Methods 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000001694 spray drying Methods 0.000 abstract description 3
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 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 abstract 1
- 229920002498 Beta-glucan Polymers 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000012239 silicon dioxide Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
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- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a making process of oat instant mixed powder. The oat instant mixed powder is prepared from enzymolysis oat powder as a raw material through steps of cooking, parching and then crushing and screening, spray-drying after treating by adding enzyme, and adding silicon dioxide and xylitol. Scientific research and commercial market mainly pay high attention to the oat: because oat has high-content beta-glucan, the oat also has high-content protein, and an amino acid constitution is more complete. According to the making process, oat powder is subjected to enzymolysis by adopting protease, thus the bioavailability of avenin is increased, and the oat instant mixed powder rich in bioactive polypeptide is prepared.
Description
technical field: the present invention relates to a kind of instant processing technology that reconstitutes powder of oat that adopts, particularly a kind of employing enzymolysis oatmeal is raw material, produces instant powder product and the processing technology thereof of reconstituting of oat, belongs to edible product field.
background technology: vegetable food is the conventional food of China, and wherein cereal foods is the meals main body of China always.Along with the improvement of expanding economy and people's lives, the intake of coarse cereals reduces to some extent, and according to Chinese residents nutrition and investigation of health conditions result, since nearly 20 years, on average the people that takes the photograph of everyone cereal every day measures the 108g that declined.There are some researches show, replace effectively preventing hypertension, high fat of blood and cardiovascular and cerebrovascular disease of flour and rice with coarse cereals.Oat is one of the mankind's 8 large staple food grains, is rich in protein and dietary fiber, is one of cereal foods of tool nutritive value.In recent years, scientific research and commercial market start to pay attention to the functional research and development of oat and qualification gradually, make consumer really be familiar with the health care of oat, and little by little oat processing enterprise is increasing, and scale also increases.But no matter from kind and quantitatively, this can not meet the demand of domestic and international market far away, is therefore still in the junior stage in China's oat processing industry.Various oatmeal and oatmeal series products taking oat as raw material are a lot of, but less to the application of its active ingredient, have in this respect larger development space.
Zymolysis technique is more extensive in the application of food research field, in the existing Preliminary Applications of food processing field.Spray drying technology started from for 19 beginnings of the century, had and exceeded the history of more than 100 year.And spray drying technology is started late in China, be in the 1950's at first, introduce spray dryer being dried for dyestuff from the former Soviet Union.The spray-dried forms of application has decompression type, centrifugal and air-flowing type three classes at present.By feat of equipment application comparatively widely, objectively production cost, and good quality and the stability of product, dry one of the at present the most general mode of production that food liquid is transformed into powdered food product that become of spraying.
summary of the invention: the object of the invention is exploitation a kind of taking enzymolysis oatmeal as raw material, spray-dried, make and can retain compared with multi-nutrient, the instant powder that reconstitutes of oat that mouthfeel is good.Develop the process of a set of processing oatmeal, its technological process is with clean oat, after boiling, parch, pulverize and sieve, after enzyme-added processing, spray dry, add silica and xylitol, make the instant powder that reconstitutes of oat, finally obtain being rich in several amino acids and polypeptide, there is effect of lowering blood sugar, the instant powder that reconstitutes of oat of useful health.
Its technological process and process control condition are as follows:
One, the pretreatment of raw material
(1) clean: selected full seed, crust is glossy, and free from extraneous odour and the high-quality oat without moth, with clear water rinsing 2-5 time.
(2) boiling: above-mentioned oat, steamer boiling 30-50min.
(3) parch: above-mentioned oat, parch 5-10min under 70-90 DEG C of condition.
Two, pulverize and sieve
Oat after above-mentioned pretreatment, air-dry, pulverize, cross 80-100 mesh sieve.In order fully to retain the active ingredient of wheat bran part, repeat to pulverize and sieve process 5-10 time, make oversize be less than raw materials used 10%.
Three, enzymolysis processing
Oatmeal after above-mentioned pulverizing and sieving, carries out enzymolysis with protease, high molecular weight protein is degraded to and has bioactive polypeptide, strengthens the absorption of human body of avenin.At solid-liquid ratio 1: 5-1: 15, enzyme concentration 1-3%, pH value 7.0, carries out enzymolysis under the condition of enzymolysis time 1-2h, after this 85 DEG C of heating water baths, enzyme 10min goes out.
Four, spraying is dry
Oat suspension after above-mentioned enzymolysis, sprays dry, fully retains all the components in oat.Spraying drying condition is: EAT 150-170 DEG C, leaving air temp 80-100 DEG C, sample rate 10-15mL/s.
Five, additive allotment
The dried oatmeal of above-mentioned spraying, adds food grade additives silica and xylitol, improves and reconstitutes characteristic, adds 1% silica, fully mixes, and sieves 2-4 time; Add 5-25% xylitol, fully mix, sieve 2-4 time.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
The instant powder that reconstitutes of oat of making by above-mentioned technological process and controlled condition, its mouthfeel appropriateness, local flavor alcohol is good, particularly be rich in the needed polypeptide of health and amino acid, the equal edible of general population and diabetic in addition, having certain hypoglycemic activity, is a kind of not only convenient but also healthy daily bread.
brief description of the drawings: Fig. 1 is process flow diagram of the present invention.
technique effect: by enzymatic hydrolysis avenin, improve the bioavailability of avenin, prepared a kind of instant powder that reconstitutes of oat that is rich in biologically active polypeptide, further enriched the Market Diversification of oat products.
Detailed description of the invention:
Embodiment 1: implement by following six steps
One, the pretreatment of raw material:
(1) clean: use clear water rinsing oat 2 times;
(2) boiling: above-mentioned oat, steamer boiling 30min for swallow;
(3) parch: above-mentioned oat, 70 DEG C of parch 50min.
Two, pulverize and sieve
Above-mentioned oat crosses 100 mesh sieves after crushed, repeats to pulverize and sieve process circulation 5 times, and oversize is less than raw materials usedly 10%, fully retains the active ingredient of wheat bran part.
Three, enzymolysis processing
Above-mentioned oatmeal carries out enzymolysis, at solid-liquid ratio 1: 5, enzyme concentration 1%, and pH value 7.0, enzymolysis time 1h carries out enzymolysis.
Four, spraying is dry
Above-mentioned oat enzymolysis liquid is sprayed dry, spraying drying condition: 150 DEG C of EATs, 80 DEG C of leaving air temps, sample rate 15mL/s.
Five, additive allotment
Above-mentioned oatmeal adds food additives to allocate, silica addition 1% (GB2760-2011 food additives national standard), xylitol addition 5%.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 2: implement by following six steps
One, the pretreatment of raw material:
(1) clean: use clear water rinsing oat 4 times;
(2) boiling: above-mentioned oat, with steamer boiling 40min;
(3) parch: above-mentioned oat, 80 DEG C of parch 40min;
Two, pulverize and sieve
Above-mentioned oat is sieved after crushed, crosses 100 mesh sieves, repeats to pulverize and sieve process circulation 8 times, and oversize is less than raw materials usedly 10%, fully retains the active ingredient of wheat bran part.
Three, enzymolysis processing
Above-mentioned oatmeal carries out enzymolysis, at solid-liquid ratio 1: 10, enzyme concentration 2%, and pH value 7.0, enzymolysis time 1.5h carries out enzymolysis.
Four, spraying is dry
Above-mentioned oat enzymolysis liquid is sprayed dry, spraying drying condition: 160 DEG C of EATs, 90 DEG C of leaving air temps, sample rate 12mL/s.
Five, batching allotment
Above-mentioned oatmeal adds food additives to allocate, silica addition 1% (GB2760-2011 food additives national standard), xylitol addition 15%.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Embodiment 3: implement by following six steps
One, the pretreatment of raw material:
(1) clean: use clear water rinsing oat 5 times;
(2) boiling: above-mentioned oat, with steamer boiling 50min;
(3) parch: above-mentioned oat, 90 DEG C of parch 30min;
Two, pulverize and sieve
Above-mentioned oat is sieved after crushed, crosses 100 mesh sieves, repeats to pulverize and sieve process circulation 10 times, and oversize is less than raw materials usedly 10%, fully retains the active ingredient of wheat bran part.
Three, enzymolysis processing
Above-mentioned oatmeal carries out enzymolysis, at solid-liquid ratio 1: 15, enzyme concentration 3%, and pH value 7.0, enzymolysis time 2h carries out enzymolysis.
Four, spraying is dry
Above-mentioned oat enzymolysis liquid is sprayed dry, spraying drying condition: 170 DEG C of EATs, 100 DEG C of leaving air temps, sample rate 10mL/s.
Five, additive allotment
Above-mentioned oatmeal adds food additives to allocate, silica addition 1% (GB2760-2011 food additives national standard), xylitol addition 25%.
Six, sterilizing and finished product packing
Above-mentioned oatmeal, carries out finished product packing after 105 DEG C of sterilizing 30min.
Claims (2)
1. the instant powder that reconstitutes of oat, is characterized in that through cleaning, pulverizes and sieves after boiling and parch, spray-dried after enzyme-added processing, adds silica and xylitol, makes the instant powder that reconstitutes of oat.
2. the instant technique that reconstitutes powder of oat according to claim 1, is characterized in that the technological process of production and controlled condition are as follows:
(1) pretreatment of raw material:
Clean: in clear water rinsing 2-5 underrange;
Boiling: cleaned oat is used within the scope of steamer boiling 30-45min;
Parch: parch temperature is within the scope of 70-90 DEG C, and the parch time is within the scope of 10-20min.
(2) pulverize and sieve
Above-mentioned oat is sieved after crushed, and sieve order number, within the scope of 80-100 object, repeats to pulverize and sieve process circulation 5-10 time, and oversize after sieving is less than raw materials usedly 10%, fully retains the active ingredient of wheat bran part.
(3) enzymolysis processing
Above-mentioned oatmeal carries out enzymolysis, at solid-liquid ratio 1: 5-1: 10, enzyme concentration 1-3%, pH value 7.0, carries out enzymolysis within the scope of enzymolysis time 1-2h.
(4) spraying is dry
Above-mentioned oat enzymolysis liquid is sprayed dry, and spraying drying condition is within the scope of this: EAT 150-170 DEG C, leaving air temp 80-100 DEG C, sample rate 10-15mL/s.
(5) instant powder allotment
Above-mentioned oatmeal adds food additives to allocate, and silica addition 1% (GB2760-2011 food additives national standard), within the scope of xylitol addition 5-25%.
(6) finished product packing
Above-mentioned oatmeal, carries out finished product packing.
Priority Applications (1)
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| CN201410033189.4A CN103876018A (en) | 2014-01-24 | 2014-01-24 | Oat instant mixed powder and making process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410033189.4A CN103876018A (en) | 2014-01-24 | 2014-01-24 | Oat instant mixed powder and making process thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105076984A (en) * | 2015-09-08 | 2015-11-25 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof |
| CN106942716A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | New compound plant protein peptide |
| CN107232586A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
| CN115191548A (en) * | 2022-06-10 | 2022-10-18 | 湖南农业大学 | Processing method for pre-treating high-dietary-fiber extruded instant rice by steaming at normal pressure |
| CN117652618A (en) * | 2023-10-25 | 2024-03-08 | 无锡赞匠生物科技有限公司 | Enzymolysis oat flour and preparation method thereof |
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|---|---|---|---|---|
| US4485120A (en) * | 1982-09-09 | 1984-11-27 | The Quaker Oats Company | Process for preparing an instant baby cereal porridge product |
| CN102423042A (en) * | 2011-12-02 | 2012-04-25 | 安徽燕之坊食品有限公司 | Preparation method for grain nutrition powder |
| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
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2014
- 2014-01-24 CN CN201410033189.4A patent/CN103876018A/en active Pending
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|---|---|---|---|---|
| US4485120A (en) * | 1982-09-09 | 1984-11-27 | The Quaker Oats Company | Process for preparing an instant baby cereal porridge product |
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|---|
| 迟玉杰: "《食品添加剂》", 30 April 2013, 中国轻工业出版社 * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105076984A (en) * | 2015-09-08 | 2015-11-25 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof |
| CN106942716A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | New compound plant protein peptide |
| CN107232586A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
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