CN103783400B - A kind of oatmeal and manufacture method thereof - Google Patents
A kind of oatmeal and manufacture method thereof Download PDFInfo
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- CN103783400B CN103783400B CN201210431142.4A CN201210431142A CN103783400B CN 103783400 B CN103783400 B CN 103783400B CN 201210431142 A CN201210431142 A CN 201210431142A CN 103783400 B CN103783400 B CN 103783400B
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims abstract description 17
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims abstract description 17
- 229940075507 glyceryl monostearate Drugs 0.000 claims abstract description 16
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 16
- 235000020357 syrup Nutrition 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 244000075850 Avena orientalis Species 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 235000007319 Avena orientalis Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000005781 Avena Nutrition 0.000 claims description 5
- 235000013572 fruit purees Nutrition 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 241001093152 Mangifera Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 241000209051 Saccharum Species 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000009392 Vitis Nutrition 0.000 claims description 2
- 241000219095 Vitis Species 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000003346 palm kernel oil Substances 0.000 claims description 2
- 235000019865 palm kernel oil Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 244000056139 Brassica cretica Species 0.000 claims 1
- 235000003351 Brassica cretica Nutrition 0.000 claims 1
- 235000003343 Brassica rupestris Nutrition 0.000 claims 1
- 235000021355 Stearic acid Nutrition 0.000 claims 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 1
- 235000010460 mustard Nutrition 0.000 claims 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 239000008117 stearic acid Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000015192 vegetable juice Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012430 stability testing Methods 0.000 description 3
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003317 industrial substance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 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 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The open a kind of oatmeal of the present invention and manufacture method thereof.This manufacture method comprises the steps: indirectly to heat the Herba bromi japonici of remove impurity with steam, with 105 DEG C of 3 hours time enzyme denaturing of temperature, the water adding mass percent 1.5% afterwards moistens Herba bromi japonici 60 minutes, indirectly heat through steam, temperature 102 DEG C, 40 minutes time, it is rolled into the raw material oatmeal of thickness 0.75mm ± 0.05mm and moisture content mass percent 11% ± 1% afterwards, cooling, uniformly mix with edible oil, syrup and emulsifying agent glyceryl monostearate, stand 2h 3h profit even, after through swinging oven cooking cycle, cool down.This oatmeal need not hot water and reconstitutes, can directly eat, and has various local flavor, can integrally combine with fruit juice, vegetable juice again, be of high nutritive value.
Description
Technical field
The present invention relates to a kind of oatmeal and manufacture method thereof.
Background technology
Herba bromi japonici has become the whole world and has generally acknowledged, can reduce cholesterol, the crop useful to health, the third staple food grain after continent the most almost becomes rice, Semen Tritici aestivi.But in general existing oat food is required for reconstituting could eat with hot water, can not directly eat, also cannot be as nutrition bar or eat bar or the raw material of chocolate bars, more cannot effectively combine fruit juice, vegetable or functional raw material and become biscuit food or snack food, and there is no this kind of oatmeal both at home and abroad at present, this present situation is urgently to be resolved hurrily.
Summary of the invention
The technical problem to be solved is to overcome oat products of the prior art to need to reconstitute could eat with hot water, existence can not directly eat, also cannot be as nutrition bar or eat bar or the raw material of chocolate bars, more cannot effectively combine fruit juice, vegetable or functional raw material and become the defect of biscuit food or snack food etc., and provide one and need not hot water and reconstitute, can directly eat, there is various local flavor, can integrally combine with fruit juice, vegetable juice again, the oatmeal being of high nutritive value and manufacture method thereof.
The manufacture method of the oatmeal that the present invention provides comprises the steps: indirectly to heat the Herba bromi japonici of remove impurity with steam, with 105 DEG C of 3 hours time enzyme denaturing of temperature, add the profit Herba bromi japonici 60 minutes of mass percent 1.5% water afterwards, indirectly heat through steam, temperature 102 DEG C, 40 minutes time, it is rolled into the raw material oatmeal of thickness 0.75mm ± 0.05mm and moisture content mass percent 11% ± 1% afterwards, cooling, uniformly mix with edible oil, syrup and emulsifying agent glyceryl monostearate, stand 2h-3h profit even, after through swinging oven cooking cycle, cool down.
In the present invention, described Herba bromi japonici is commonly used in the art, is preferably Avena stivai and/or naked oats, is more preferably Avena stivai.
In the present invention, the remove impurity of described Herba bromi japonici, for carry out according to this area routine operation, is preferably that then awns is gone in classification by the selecting crude drugs with winnower roguing of Herba bromi japonici elder generation, and shell roguing the most again.
In the present invention, described edible oil is commonly used in the art, is preferably one or more in canola oil, sunflower oil and palm-kernel oil.
In the present invention, described syrup is commonly used in the art, is preferably glucose syrup and/or maltose syrup.
In the present invention; described emulsifying agent glyceryl monostearate is commonly used in the art; preferably for the glyceryl monostearate (CAS accession number 123-94-4) being made up of hydrogenated edible Petiolus Trachycarpi oil, such as Shanghai Hui Pu industrial chemical company limited model HP-C glyceryl monostearate.
In the present invention, raw material prepared by described oatmeal is preferably possibly together with one or more in malt extract, sweeting agent, water, salt, fruit juice, puree and vegetable puree.When one or more in also malt extract, sweeting agent, water, salt, fruit juice, puree and vegetable puree, by itself and described edible oil, syrup and the uniform mixed processing of emulsifying agent glyceryl monostearate.
Wherein, described malt extract is commonly used in the art, such as Shanghai Ying Lian food and drink company limited model Liquid Malt liquid malt extract (CAS 8002-48-0).
Wherein, described sweeting agent is commonly used in the art, is preferably one or more in inulin, Mel and Saccharum Sinensis Roxb..
Wherein, described fruit juice or the source category of puree are commonly used in the art, are preferably one or more in Fructus Fragariae Ananssae, honey peach, Fructus Ananadis comosi, Fructus Citri junoris, Passifolra edulis, Fructus Mangifera Indicae, Fructus Chaenomelis, Fructus Musae, pears, Fructus Vitis viniferae, Fructus Mori and Fructus Jujubae.
Wherein, the source category of described vegetable puree is commonly used in the art, is preferably one or more in Radix Dauci Sativae, Fructus Lycopersici esculenti, Herba Spinaciae, Bulbus Allii Cepae, verdant, Fructus Cucurbitae moschatae, red Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae and Fructus Colocasiae Esculentae.
Wherein, described salt is edible salt commonly used in the art.
In the manufacture method of the oatmeal of the present invention, the proportioning of raw material is preferably raw material oatmeal 60 ~ 65 weight portion, syrup 3 ~ 10 weight portion, edible oil 2 ~ 4 weight portion and emulsifying agent glyceryl monostearate 0.5 ~ 1.0 weight portion.
In manufacture method one preferred embodiment of the oatmeal of the present invention, the proportioning of raw material is raw material oatmeal 60 ~ 65 weight portion, water 5 ~ 10 weight portion, syrup 3 ~ 10 weight portion, edible oil 2 ~ 4 weight portion, concentrated fruit juice 15 ~ 30 weight portion, malt extract 1.5 ~ 3.0 weight portion, Mel 1.5 ~ 3.0 weight portion and emulsifying agent glyceryl monostearate 0.5 ~ 1.0 weight portion.
In the manufacture method another embodiment of the oatmeal of the present invention, the proportioning of raw material is raw material oatmeal 60 ~ 65 weight portion, water 5 ~ 10 weight portion, syrup 2 ~ 10 weight portion, edible oil 2 ~ 4 weight portion, vegetable puree 15 ~ 30 weight portion, inulin 2 ~ 5 weight portion, emulsifying agent glyceryl monostearate 0.5 ~ 1.0 weight portion and salt 0.5 ~ 1.0 weight portion.
In the present invention, the condition of described swinging oven cooking cycle is this area routine operation, is preferably 120 DEG C and is baked to moisture mass percent to less than 5%, is more preferably 120 DEG C and is baked to biodiversity percentage ratio to 4%～5%.
The present invention also provides for the oatmeal that the manufacture method of aforesaid oatmeal prepares.
Agents useful for same of the present invention and raw material are the most commercially.
On the basis of meeting common sense in the field, the optimum condition of each technical characteristic above-mentioned in the present invention can obtain preferred embodiments of the present invention in any combination.
The most progressive effect of the present invention is: the oatmeal that the manufacture method of oatmeal of the present invention prepares need not hot water and reconstitutes and can directly eat, mouthfeel is good, there is various local flavor, can integrally combine with fruit juice, vegetable juice again, it is of high nutritive value, more preferably material choice is provided to preparing nutritious food bar, of many uses.
Detailed description of the invention
Further illustrate the present invention below by the mode of embodiment, but the most therefore limit the present invention among described scope of embodiments.
In following embodiment, emulsifying agent glyceryl monostearate is the glyceryl monostearate (CAS accession number 123-94-4) being made up of hydrogenated edible Petiolus Trachycarpi oil, Shanghai Hui Pu industrial chemical company limited model HP-C glyceryl monostearate.Malt extract is Shanghai Ying Lian food and drink company limited model LiquidMalt liquid malt extract (CAS 8002-48-0).Number in following embodiment is weight portion.
Embodiment 1-5
Raw material oatmeal in the present embodiment has following method to prepare: indirectly heated with steam by the Avena stivai of remove impurity, with 105 DEG C of 3 hours time enzyme denaturing of temperature, add the profit Avena stivai 60 minutes of mass percent 1.5% water afterwards, indirectly heat through steam, temperature 102 DEG C, 40 minutes time, is rolled into thickness 0.75mm ± 0.05mm and moisture content mass percent 11% ± 1% afterwards, cooling, obtains raw material oatmeal.The remove impurity of described Herba bromi japonici is that then awns is gone in classification by the selecting crude drugs with winnower roguing of Herba bromi japonici elder generation, and shell roguing the most again.
In embodiment 1-5, by upper table, by raw material weighing to scale, insert in rotary tempering tank, revolution then stands more than 2h-3h moisten even, until liquid charging stock is absorbed completely with uniformly mixing for 15 minutes at a slow speed, again through swinging baking box 120 DEG C baking, moisture is reduced to less than 5%, cooling packing.
Embodiment 6-15
Raw material oatmeal in the present embodiment has following method to prepare: indirectly heated with steam by the naked oats of remove impurity, with 105 DEG C of 3 hours time enzyme denaturing of temperature, add the profit naked oats 60 minutes of mass percent 1.5% water afterwards, indirectly heat through steam, temperature 102 DEG C, 40 minutes time, is rolled into thickness 0.75mm ± 0.05mm and moisture content mass percent 11% ± 1% afterwards, cooling, obtains raw material oatmeal.The remove impurity of described Herba bromi japonici is that then awns is gone in classification by the selecting crude drugs with winnower roguing of Herba bromi japonici elder generation, and shell roguing the most again.
In embodiment 6-15, by upper table, by raw material weighing to scale, inserting in rotary tempering tank, revolution then stands and moistens even in more than 90 minutes with uniformly mixing, then through swinging baking box 120 DEG C baking, moisture is reduced to 4%-5%, cooling packing for 15 minutes at a slow speed.
Effect example 1 sensory evaluation
By comparative example 1(osmanthus lattice instant big oatmeal 1000g canned products) and the product of embodiment 1-10 carry out tasting test.Test number 37 people, wherein Validity Test 35 people.Trial test mode: use the mode disregarding name marking to taste；Individually giving a mark the sample color and luster of embodiment, sour-sweet ratio, mouthfeel, product concept respectively, the full marks of each are 5 points, add up total score, calculate average mark；Average mark is the highest, represents effect the best；And the overall fancy grade of product is provided suggestion, the statistics hobby number to each single product；Statistical result is recorded in table 1 and 2.
Table 1 embodiments of the invention 1-5 and comparative example 1 sensory evaluation statistical table
Table 2 embodiments of the invention 6-10 and comparative example 1 sensory evaluation statistical table
Effect example 2 stability test
By comparative example 1(osmanthus lattice instant big oatmeal 1000g canned products) and the product of embodiment 1-10 carry out the Detection of Stability experiment of product system.Experiment method was a cycle with eight weeks, was individually positioned in 26 DEG C, 37 DEG C, 55 DEG C of three kinds of temperature conditionss.Comparing with moisture (assay method of moisture in atmosphere pressure desiccation GB-T 14769-1993 food) for local flavor weekly, statistical result is recorded in table 3-5.
In following table, local flavor A type is that natural wheat is fragrant, and Type B is camerlsed, and c-type is slight oil consumption.
The product stability testing result of embodiment 1-10 under the conditions of table 3 storage at room temperature
The product stability testing result of embodiment 1-10 under 4 37 DEG C of storage conditions of table
The product stability testing result of embodiment 1-10 under 5 55 DEG C of storage conditions of table
Can be learnt that general oatmeal moisture is significantly higher by upper table 3-5 experimental data, and produce oil consumption taste；The product of the present invention, moisture is substantially stable, will not produce oil consumption taste；Experimental result is higher through its storage stability of product of the embodiment of processing, and is difficult to bad losing.
Claims (8)
1. the manufacture method of an oatmeal, it is characterised in that it comprises the steps: remove impurity
Herba bromi japonici is heated indirectly with steam, with 105 DEG C of 3 hours time enzyme denaturing of temperature, adds mass percent 1.5% afterwards
Water profit Herba bromi japonici 60 minutes, indirectly heat through steam, temperature 102 DEG C, 40 minutes time, roll over afterwards
It is pressed into the raw material oatmeal of thickness 0.75mm ± 0.05mm and moisture content mass percent 11% ± 1%, cold
But, uniformly mix with edible oil, syrup and emulsifying agent glyceryl monostearate, stand 2h-3h profit
Even, after through swinging oven cooking cycle, cool down；The proportioning of described raw material is raw material oatmeal
60～65 weight portions, syrup 3～10 weight portion, edible oil 2～4 weight portion and emulsifying agent list are stearic
Acid glyceride 0.5～1.0 weight portion；The condition of described swinging oven cooking cycle is 120 DEG C and is baked to moisture
Content mass percent is to less than 5%.
2. manufacture method as claimed in claim 1, it is characterised in that described Herba bromi japonici is Avena stivai
And/or naked oats；The remove impurity of described Herba bromi japonici is that then awns is gone in classification, afterwards by the selecting crude drugs with winnower roguing of Herba bromi japonici elder generation
Shell roguing again.
3. manufacture method as claimed in claim 1, it is characterised in that described edible oil is mustard
One or more in oil, sunflower oil and palm-kernel oil；Described syrup is glucose syrup and/or maltose
Slurry.
4. manufacture method as claimed in claim 1, it is characterised in that the manufacture of described oatmeal
The raw material of method is possibly together with in malt extract, sweeting agent, water, salt, fruit juice, puree and vegetable puree
One or more；When in also malt extract, sweeting agent, water, salt, fruit juice, puree and vegetable puree
One or more time, by it with described edible oil, syrup and emulsifying agent glyceryl monostearate
Uniformly mixed processing.
5. manufacture method as claimed in claim 4, it is characterised in that described fruit juice or puree
Source category be Fructus Fragariae Ananssae, honey peach, Fructus Ananadis comosi, Fructus Citri junoris, Passifolra edulis, Fructus Mangifera Indicae, Fructus Chaenomelis, Fructus Musae, pears,
One or more in Fructus Vitis viniferae, Fructus Mori and Fructus Jujubae；The source category of described vegetable puree is Radix Dauci Sativae, west
One or more in red Fructus Kaki, Herba Spinaciae, Bulbus Allii Cepae, verdant, Fructus Cucurbitae moschatae, red Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae and Fructus Colocasiae Esculentae；
Described sweeting agent is one or more in inulin, Mel and Saccharum Sinensis Roxb..
6. manufacture method as claimed in claim 5, it is characterised in that the manufacture of described oatmeal
The proportioning of the raw material of method is raw material oatmeal 60～65 weight portion, water 5～10 weight portion, syrup 3～10
Weight portion, edible oil 2～4 weight portion, concentrated fruit juice 15～30 weight portion, malt extract 1.5～3.0
Weight portion, Mel 1.5～3.0 weight portion and emulsifying agent glyceryl monostearate 0.5～1.0 weight portion；
Or, the proportioning of the raw material of the manufacture method of described oatmeal is raw material oatmeal 60～65 weight
Part, water 5～10 weight portion, syrup 3～10 weight portion, edible oil 2～4 weight portion, vegetable puree 15～30
Weight portion, inulin 2～5 weight portion, emulsifying agent glyceryl monostearate 0.5～1.0 weight portion and salt
0.5～1.0 weight portions.
7. manufacture method as claimed in claim 1, it is characterised in that described swinging baking box dries
Roasting condition is 120 DEG C and is baked to biodiversity percentage ratio to 4%～5%.
8. the oatmeal prepared such as the manufacture method of claim 1-7 any one oatmeal.
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| CN104000097A (en) * | 2014-05-29 | 2014-08-27 | 陈国勇 | Health care oatmeal with function of loosing weight, and preparation method of health care oatmeal |
| CN104855828A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Preparation method of mixed oatmeal with taste of tomatoes |
| CN104855822A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Preparation method of pumpkin flavored mixed oatmeal |
| CN104855823A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Making method of spinach-flavor mixed oatmeal |
| CN105053999A (en) * | 2015-07-09 | 2015-11-18 | 新疆农业科学院粮食作物研究所 | Badam and oat compound nutritious flour preparation method |
| CN105995545A (en) * | 2016-06-30 | 2016-10-12 | 华侨大学 | Globe artichoke health-care oatmeal and making method thereof |
| CN107279736A (en) * | 2017-06-29 | 2017-10-24 | 张家口市宏昊食品开发有限公司 | A kind of vegetables oatmeal and preparation method |
| CN108450787A (en) * | 2018-02-07 | 2018-08-28 | 洛阳优谷生态食品有限公司 | A kind of baking oat product and preparation method thereof |
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| US20080102190A1 (en) * | 2006-10-27 | 2008-05-01 | The Quaker Oats Company | Novel cooking method for porridge |
| CN101485410A (en) * | 2009-02-17 | 2009-07-22 | 青海惠湟农牧科技开发中心 | Flakes of A. sativa. L and method for producing the same |
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