Oat is made into oatmeal through fine processing, making it more convenient to eat, and improving its taste. It has become a popular health food. The dietary fiber has many 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 chronic constipation. Oatmeal belongs to the food of low heat, easy to cause satiety after food, long-term edible has effect reducing weight. Besides, 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 function of preventing osteoporosis, promoting wound healing, and preventing anemia. Beta-glucan, a healthy component, has the effect of lowering blood lipids, blood glucose, and satiety.
Oat is mainly produced in the tumed plain of Inner Mongolia, Datong basin of Shanxi Province, as well as the cultivation area of the Heping dam area in high mountains of Yunnan, Guizhou, and Sichuan. Conventional high-temperature sterilization is easy to destroy the nutritional components of oats. It is 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 at 70℃, can kill all escherichia Coli, in 80 ~ 90℃ total number of bacteria significantly reduced, time only 5 ~ 6 minutes. Far faster than traditional sterilization speed 20-30 times.
Microwave sterilization is proper non-thermal sterilization compared with conventional thermal sterilization, which can be relatively low and a short time to obtain the required sterilization effect. General sterilization temperature at 75-80℃ can achieve the effect. Besides 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 heat sterilization is 46-50%, and the microwave treatment is 60-90%. The retention rate of vitamin A in conventional sterilization was 58%, and the retention rate in microwave treatment was 84%. The microwave acts directly on the material, so there is no additional heat loss. The 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.