Microwave sterilization of oatmeal

Oat is made into oatmeal through fine processing, which makes it more convenient to eat and improves its taste. It has become a popular health food. The dietary fiber has a number of biological health benefits, and also can reduce triglycerides of low density lipoprotein. Promote cholesterol excretion, prevention and treatment of diabetes, is conducive to reduce the occurrence of vascular complications of diabetes; It can relieve constipation, which is very helpful for patients with habitual constipation. Oatmeal belongs to food of low heat, easy to cause satiety after food, long-term edible has effect reducing weight. In addition, oats contain rich vitamin B1, B2, E, folate and so on, which can improve blood circulation, alleviate the pressure that life job brings; Contain calcium, phosphorus, iron, zinc, manganese and other minerals also have the functions of preventing osteoporosis, promoting wound healing, preventing anemia. Beta glucan, a healthy component, has the effect of lowering blood lipid, blood glucose and satiety.

Oat is mainly produced in tumed plain of Inner Mongolia, datong basin of Shanxi Province, as well as the cultivation area of heping dam area in high mountains of yunnan, guizhou and sichuan. Conventional high-temperature sterilization is easy to destroy the nutritional components of oats, not conducive to product quality, baotou tumed right banner Mr. Wu plans to introduce an advanced microwave oatmeal sterilization equipment, after consulting the Internet sent samples to the factory to do experiments.

6kg samples were taken for experiment with tunnel microwave equipment, and the material thickness was adjusted to 10mm by vibration feeding into the hopper. According to previous experience, the temperature was set to 80℃, the transmission was 20HZ, the microwave action was 5 minutes, the material temperature was 83℃, and the material appearance was maintained well.

Oatmeal with microwave low temperature sterilization, generally in 70℃ can kill all escherichia coli, in 80 ~ 90℃ total number of bacteria greatly reduced, time only 5 ~ 6 minutes. Far faster than traditional sterilization speed 20-30 times.

Microwave sterilization is a special non-thermal sterilization, compared with conventional thermal sterilization, which can be in a relatively low temperature and a short time to obtain the required sterilization effect. General sterilization temperature in 75-80℃, can achieve the effect, in addition to microwave processing food can retain more nutrients and color, flavor, taste, shape and other flavors, with puffing effect. The retention rate of vitamin C in conventional thermal sterilization was 46-50% and that in microwave treatment was 60-90%. The retention rate of vitamin A in conventional sterilization was 58% and that in microwave treatment was 84%. Microwaves act directly on materials, so there is no additional heat loss. Sterilization process can also remove part of the water, extending the warranty period. In comparison, electricity can be generally saved by 30-50%. 30kw equipment can sterilize 400kg per hour.