Table of Contents
The oat is washed, soaked, pulped, enzymatically hydrolyzed, sterilized, concentrated, and spray-dried to prepare enzymatically hydrolyzed instant oat flour. The enzymatic hydrolysis process adopts compound enzymes, and uses HD (Hydrolysis degree of protein) and DE value (glucose value) as indicators to control the degree of enzymatic hydrolysis of protein, starch, and cellulose, and effectively retain various nutrients in oat. The product has good organoleptic, flavor, and physicochemical properties.
Specification
| Product Name | Instant oat flour sugar-free | |||
| color | Pale yellow to brown powder | |||
| smell and taste | It has the unique smell of oat, the fragrance, the taste is pure, no peculiar smell | |||
| Organization status | powder | |||
| moisture | ≤ 5.0% | |||
| Ash | ≤ 5.0% | |||
| protein | ≥ 10.0% | |||
| Oligosaccharides ( 3~8 sugars ) | ≥ 25.0% | |||
| Sugar (monosaccharides + disaccharides ) | ≤ 3.0% | |||
| Sugar ( 10% aqueous solution ) | ≤ 0.5% | |||
| Microbiological Standards | ||||
| Total number of colonies ( CFU/g ) | n | c | m | M |
| 5 | 2 | 10 4 | 10 5 | |
| Mold ( CFU/g ) | 5 | 2 | 10 | 10 2 |
| Escherichia coli ( CFU/g ) | 5 | 2 | 50 | 10 2 |
| Heavy Metal Standard | ||||
| Lead * | ≤ 0.2ppm | |||
| Arsenic * | ≤ 0.2ppm | |||
| Cadmium * | ≤ 0.1ppm | |||
| Mercury * | ≤ 0.02ppm | |||
| Aflatoxin B1* | ≤ 5.0ppb | |||
| Ochratoxin A* | ≤ 5.0ppb | |||
| Storage and Packaging | Store in an airtight container at room temperature to protect from moisture and pests | |||
Packing
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