CN101803697A - Method for curing oatmeal - Google Patents
Method for curing oatmeal Download PDFInfo
- Publication number
- CN101803697A CN101803697A CN201019185021A CN201019185021A CN101803697A CN 101803697 A CN101803697 A CN 101803697A CN 201019185021 A CN201019185021 A CN 201019185021A CN 201019185021 A CN201019185021 A CN 201019185021A CN 101803697 A CN101803697 A CN 101803697A
- Authority
- CN
- China
- Prior art keywords
- oatmeal
- oat
- curing
- mpa
- warm water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 4
- 230000035784 germination Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- -1 small molecule sugars Chemical class 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000007319 Avena orientalis Nutrition 0.000 description 33
- 244000075850 Avena orientalis Species 0.000 description 33
- 235000013305 food Nutrition 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 208000024798 heartburn Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 210000003254 palate Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 108010011619 6-Phytase Proteins 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for curing oatmeal, comprising the following technical processes: eliminating impurities of oatmeal, cleaning, soaking with warm water, and carrying out accelerating germination. In the process of accelerating germination, the oatmeal is sprayed with warm water; when the oat malt grows till 0.5mm, the oat malt is cooked, dried and puffed. The method for curing oatmeal is simple and is easy to operate; after the accelerating germination of the oatmeal is carried out, partial protein in the oatmeal is decomposed into amino acids and partial starch is converted into small molecule sugars so that the original unique sweet-smelling and faint-scent mouthfeel and taste of oatmeal are completely released; thus, the quality of products is greatly improved, and various nutritional ingredients enriched in the oatmeal is more suitable for digestive absorption of human.
Description
Technical field
The present invention relates to oat processing, refer in particular to a kind of curing oatmeal processing method.
Background technology
The oat food of Sheng Chaning in the market, the main high-temperature steam ageing method that adopts, and the curing oatmeal food that this produced in conventional processes goes out, exist the shortcoming of following two aspects: first, oat is the health food of a kind of full nutrition, high heat, does not make the complete slaking of oat with the slaking of conventional method high-temperature steam, and the contained various nutritions of oat are not easy to be absorbed by human consumption, so hydrochloric acid in gastric juice, gasteremphraxis, symptom such as heartburn after edible, can appear in some people; The second, the oat products that adopts produced in conventional processes to go out does not discharge the due sweet-smelling of oat itself strong, pleasant to the palate peculiar flavour and mouthfeel.So above-mentioned two select and have all influenced the sale of cereals nutrient health food on market.According to the characteristic of oat food, it is necessary adopting the production technology of science to develop that a kind of oat food ageing method meets the need of market.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method for curing oatmeal, and this method is absorbed by human consumption than the curing oatmeal food of produced in conventional processes is easier, has strengthened original taste of oat and mouthfeel, has improved the quality of cereals nutrient food.
The technical problem to be solved in the present invention is realized by following scheme: a kind of method for curing oatmeal, it is characterized in that: at first with the oat removal of contamination, clean, with 15 ℃-25 ℃ warm water oat being dipped to water content is 30%-35%, again oat is broken bud, in breaking the bud process, with 35 ℃-40 ℃ warm water to the oat spray once every 1.5 hours, breaking the bud time is 8 hours-10 hours, when oat malt grows to 0.5mm, again with its air pressure in 0.3 MPa-0.4 MPa, boiling is 0.5 hour-1 hour under 100 ℃-140 ℃ the temperature conditions, dry then to water content and carry out expanded getting final product below 15%, swelling temperature is 200 ℃ ± 30 ℃, and pressure is 0.7 MPa-1 MPa.
Advantage of the present invention is: the first, this method for curing oatmeal is simple, easy to operate; The second, since oat in germination process, endogenous cellulase, hemicellulase, amylase, protease and phytase are activated and discharge, and make a part of protein in the oat be decomposed into amino acid, a part of starch is converted into the small molecular sugar class.Make the various nutritions that are rich in the oat more help digesting and assimilating of human body, solved the generation of the hydrochloric acid in gastric juice that occurs after the edible oat food of groups of people, gasteremphraxis, ill symptoms such as heartburn.Three, oat is through behind the high temperature puffing, because under the effect of high temperature, wet and pressure, the contained starch of oat is by gelatinization, partial starch has obtained degraded, make protein denaturation, the cell membrane of common oats fibre structure is destroyed and softening, effectively having controlled lipoxidase lives, oat is further being improved on the basis of digestibility, unique mouthfeel and taste that the original sweet-smelling of the oat that makes is strong, pleasant to the palate fully discharge, and thoroughly solved the drawback that oat products that the traditional handicraft method produces does not have fragrance.
Description of drawings
Fig. 1 is curing oatmeal technological process of production figure
The specific embodiment
As shown in Figure 1, this method for curing oatmeal is at first the oat removal of contamination to be cleaned with clear water, with 20 ℃ warm water it is soaked again, soaks hours 7 hours-10 hours, when the oat water content reaches 30%, just can break bud to oat.Break in the bud process oat, be every 1.5 hours sprays once with 35 ℃ warm water, break about bud to 10 hour, when oat malt grows to 0.5mm, with oat boiling 1 hour under the air pressure of 0.3 MPa, 100 ℃ temperature, dry then again.Bake out temperature and drying time are inversely proportional to, and bake out temperature is high more, and the used time is short more, when the water content of oat is reduced to 15% when following, are about to oat and carry out expanded (roasting is fried), and swelling temperature is 200 ℃, and pressure is 1 MPa.Operations such as all the other decatizes, compressing tablet are identical with traditional processing technology.
Claims (1)
1. method for curing oatmeal, it is characterized in that: at first with the oat removal of contamination, clean, with 15 ℃-25 ℃ warm water oat being dipped to water content is 30%-35%, again oat is broken bud, in breaking the bud process, with 35 ℃-40 ℃ warm water to the oat spray once every 1.5 hours, breaking the bud time is 8 hours-10 hours, when oat malt grows to 0.5mm, again with its air pressure in 0.3 MPa-0.4 MPa, boiling is 0.5 hour-1 hour under 100 ℃-140 ℃ the temperature conditions, dry then to water content and carry out expanded getting final product below 15%, swelling temperature is 200 ℃ ± 30 ℃, and pressure is 0.7 MPa-1 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201019185021A CN101803697B (en) | 2010-02-08 | 2010-02-08 | Method for curing oatmeal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201019185021A CN101803697B (en) | 2010-02-08 | 2010-02-08 | Method for curing oatmeal |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101803697A true CN101803697A (en) | 2010-08-18 |
| CN101803697B CN101803697B (en) | 2012-09-26 |
Family
ID=42605784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201019185021A Expired - Fee Related CN101803697B (en) | 2010-02-08 | 2010-02-08 | Method for curing oatmeal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101803697B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406120A (en) * | 2011-11-23 | 2012-04-11 | 西北农林科技大学 | Method for removing bitter of oat |
| CN103609976A (en) * | 2013-11-21 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Preparation method for high-nutrition and high-function oatmeal |
| CN104187430A (en) * | 2014-07-29 | 2014-12-10 | 沙湾县三道河子镇燕麦厂 | Preparation method of oatmeal |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507504A (en) * | 2009-04-07 | 2009-08-19 | 田向东 | Germinated oat rice and preparation method thereof |
-
2010
- 2010-02-08 CN CN201019185021A patent/CN101803697B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406120A (en) * | 2011-11-23 | 2012-04-11 | 西北农林科技大学 | Method for removing bitter of oat |
| CN103609976A (en) * | 2013-11-21 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Preparation method for high-nutrition and high-function oatmeal |
| CN103609976B (en) * | 2013-11-21 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Preparation method for high-nutrition and high-function oatmeal |
| CN104187430A (en) * | 2014-07-29 | 2014-12-10 | 沙湾县三道河子镇燕麦厂 | Preparation method of oatmeal |
| CN104187430B (en) * | 2014-07-29 | 2016-08-24 | 沙湾县三道河子镇燕麦厂 | A kind of oatmeal production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101803697B (en) | 2012-09-26 |
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Owner name: JIANG HAORAN Free format text: FORMER OWNER: BEIJING ZHONGKE GUOFA SCIENCE AND TECHNOLOGY CO., LTD. Effective date: 20140109 |
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Effective date of registration: 20140109 Address after: 100142, Haidian District, Beijing bright shop No. 21, block B, 130, four, No. 412 Patentee after: Jiang Haoran Address before: 100080, Beijing, Haidian District, No. 66 West Fourth Ring Road, China Technology Exchange building, block B, 17 Patentee before: Beijing Zhongke Guofa Sci-tech Co., Ltd. |
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Effective date of registration: 20140704 Address after: 100142, Haidian District, Beijing bright shop No. 21, block B, 130, four, No. 412 Patentee after: Zhang Zhuoyan Address before: 100142, Haidian District, Beijing bright shop No. 21, block B, 130, four, No. 412 Patentee before: Jiang Haoran |
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Owner name: BEIJING ZHONGKE BEIYAN TECHNOLOGY DEVELOPMENT CO., Free format text: FORMER OWNER: ZHANG ZHUOYAN Effective date: 20140812 |
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Free format text: CORRECT: ADDRESS; FROM: 100142 HAIDIAN, BEIJING TO: 100086 HAIDIAN, BEIJING |
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Effective date of registration: 20140812 Address after: 100086 No. 1, building 14, building 33, 14226 North Road, Renmin University, Beijing, Haidian District Patentee after: Beijing Zhongke North Research & Development Co., Ltd. Address before: 100142, Haidian District, Beijing bright shop No. 21, block B, 130, four, No. 412 Patentee before: Zhang Zhuoyan |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20120926 Termination date: 20180208 |