CN104719768A - Production method of oat whole-seed extruding product - Google Patents
Production method of oat whole-seed extruding product Download PDFInfo
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- CN104719768A CN104719768A CN201510144050.1A CN201510144050A CN104719768A CN 104719768 A CN104719768 A CN 104719768A CN 201510144050 A CN201510144050 A CN 201510144050A CN 104719768 A CN104719768 A CN 104719768A
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Abstract
The invention relates to a production method of an oat whole-seed extruding product. The method comprises the following steps: (1) preprocessing the raw materials; (2) extruding; (3) shaping and drying. According to the method, the special extruding technology is adopted, and the prepared convenient food has the effects of reducing blood sugar, blood pressure, blood fat and serum cholesterol, resisting oxidization and improving immunity; the method is characterized in that the whole-seed oat is directly extruded without being powdered, so that the oat product is rich in beta-glucan of the whole-seed oat; the nutritional value is high, and the taste is outstanding; compared with the method of powdering and then extruding, the method has the advantage that 15% of energy can be saved; the twin-screw extruding is performed, so that the product is white, smooth and good in form; the starch ageing can be effectively controlled; the product can be stored for more than 60 days at the normal temperature; the product has a good market prospect.
Description
Technical field
This method belongs to food processing technology field, is specifically related to the production method of the full seed extruded product of a kind of oat.
Technical background
Oat is grass, mainly comprises Avena stivai and naked oats two populations.Oat is commonly called as naked oats, maize etc., is a kind of low sugar, high energy, high nutrient raw material.The oat of countries in the world cultivation is based on Avena stivai, and the oat of Chinese cultivated is based on naked oats.Show the analysis result of food composition according to Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene, in naked oats, protein and fat content occupy cereal crops first place, and not only content is very high for 8 seed amino acids of needed by human, and balanced proportion.
At present, the utilization of China oat is mainly divided into oatmeal and oatmeal two kinds.Wherein oatmeal is shelled by first for oat grain selected rear abrasive dust, and oatmeal is by softening for oat boiling rear compressing tablet.But fat content is high in oatmeal, oxidizablely to become sour, not easily store.Although the oatmeal shelf-life is longer, form is single, and taste is not good enough.Also someone proposes there is the research about oatmeal extrusion, but it is still in development at present, still unresolved for the deficiency existing for first abrasive dust post treatment method, and the power consumption of this method process is huge, and cost is higher, and products obtained therefrom not easily stores.
Summary of the invention
The object of the present invention is to provide the production method of the full seed extruded product of a kind of oat, by the oat of full seed without the need to directly carrying out extrusion process through abrasive dust, farthest can save the energy, and products obtained therefrom form, color and luster, taste good there is the effect of serum cholesterol-lowering, hypoglycemic, reducing blood lipid, anti-oxidant and develop immunitypty.
To achieve these goals, the technical solution adopted in the present invention is that the production method of the full seed extruded product of this oat is made up of following steps:
(1) pretreatment of raw material
By the full seed of oat of shelling at soak at room temperature, with boiling water boiling 8 ~ 15min, drain away the water after taking-up;
(2) extrusion process
The full seed of step (1) pretreated oat is added in screw extruder, design temperature is 140 ~ 160 DEG C, solid rate of feeding is 10 ~ 15kg/min, adjustment screw speed is 250 ~ 300r/min, after discharging is stable, open cutting knife, obtains oat full seed extruding head product;
(3) moulding, drying and processing
Step (2) gained extruding head product is crossed fluid bed dehydrate, carry out the shape handles through double-roll type tabletting machine, 180 ~ 200 DEG C of bakings, naturally cool to room temperature at dry place, and packaging, obtains the full seed extruded product of oat, specifically:
(3.1) process is dehydrated
Step (2) gained extruding head product is dehydrated 15 ~ 20min through fluid bed 80 ~ 100 DEG C;
(3.2) the shape handles
Complete for the oat of preliminarily dried seed extruding head product is carried out the shape handles through double-roll type tablet press machine, and setting sheeting thickness is 0.3 ~ 0.5mm;
(3.3) baking process
By the product after the shape handles through continous way baking railway carriage or compartment baking, temperature is 180 ~ 200 DEG C, and adjustment wind speed makes product toasting the railway carriage or compartment time of staying at 1 ~ 2min, naturally cools to room temperature, packs, obtain the full seed extruded product of oat at dry place.
Above-mentioned steps (1) can also add the starch of 10 ~ 40 (weight) % after draining away the water in full seed, and stir and evenly mix, to make, products obtained therefrom color and luster is fair and clear, smooth, form is good.
The production method of the full seed extruded product of oat of the present invention, it take oat as primary raw material, starch is auxiliary material, obtain having hypoglycemic by specific extrusion technique, blood pressure, blood fat, serum cholesterol, the dilated food of anti-oxidant and develop immunitypty, the oat of its full seed directly carries out extrusion process without abrasive dust, the beta glucan being rich in oat class of oat products can be ensured, to be of high nutritive value and mouthfeel is good, the energy of 15% can be saved compared with pressing method after first abrasive dust, in addition, the present invention adopts starch to overstock, make products obtained therefrom color and luster fair and clear, smooth, form is good, effectively can control age of starch, sealing preservation can more than 90 days at normal temperatures, there are good market prospects.
Detailed description of the invention
Oat of the present invention full seed extruded product is based on the full seed of oat through immersion and boiling, is aided with 40% starch, obtains through full seed extruder, tablet press machine, continous way baking machine.
Embodiment 1
To produce the full seed extruded product of 50kg oat, the method for producing the full seed extruded product of oat is made up of following steps:
(1) pretreatment of raw material
By the airing with the wind of complete for selected oat seed, air blast blows wheat bran off, cleans with water, oat with shell can swim on the water surface, then screen out the oat of epipelagic zone shell, after draining away the water, take 30kg, add water to all oats and be all immersed in water, soak 2 hours under normal temperature, boiling water boiling 10min, makes it soften, drains away the water, add the starch of 20kg wherein, stir.
(2) extrusion process
The initial speed of the screw rod of setting screw extruder is 100r/min, and constant rotational speed is 280r/min, and temperature is 150 DEG C, and solid rate of feeding is 12kg/min; Start shooting after each district temperature of screw extruder reaches setting value, make extruder passage smooth with water drainage, feeding pump is opened after discharging opening there are flowing out, start feeding, add in screw extruder by complete for pretreated oat seed, during beginning, screw speed is unsuitable too high, after 100r/min rises to 280r/min, keep constant, after discharging is stable, opens cutting knife, namely obtains oat full seed extruding head product.
(3) moulding, drying and processing
By step (2) gained extruding head product through the dry 18min of fluid bed 90 DEG C of preliminary hydro-extractions, enter double-roll type tablet press machine, carry out the shape handles, setting sheeting thickness is 0.4mm, and complete for the oat of preliminarily dried seed extruding head product is pressed into laminated structure, sheet products is through continous way baking railway carriage or compartment baking, temperature is 200 DEG C, and adjustment wind speed makes product toasting the railway carriage or compartment time of staying at 1min, naturally cools to room temperature at dry place, pack, obtain the full seed extruded product of oat.
Embodiment 2
To produce the full seed extruded product of 50kg oat, the method for producing the full seed extruded product of oat is made up of following steps:
(1) pretreatment of raw material
Take the full seed 45kg of oat of selected shelling, add water to all oats and be all immersed in water, soak 2 hours under normal temperature, boiling water boiling 8min, make it soften, drain away the water, add the starch of 5kg wherein, stir.
(2) extrusion process
Design temperature is 140 DEG C, and solid rate of feeding is 10kg/min; Start shooting after each district temperature of screw extruder reaches setting value, complete for pretreated oat seed is added in screw extruder, during beginning, screw speed is unsuitable too high, after 100r/min rises to 250r/min, keep constant, after discharging is stable, opens cutting knife, namely obtains oat full seed extruding head product.
(3) moulding, drying and processing
By step (2) gained extruding head product through the dry 15min of fluid bed 80 DEG C of preliminary hydro-extractions, enter double-roll type tablet press machine, carry out the shape handles, setting sheeting thickness is 0.3mm, and complete for the oat of preliminarily dried seed extruding head product is pressed into laminated structure, sheet products is through continous way baking railway carriage or compartment baking, temperature is 180 DEG C, and adjustment wind speed makes product toasting the railway carriage or compartment time of staying at 1.5min, naturally cools to room temperature at dry place, pack, obtain the full seed extruded product of oat.
Embodiment 3
To produce the full seed extruded product of 50kg oat, the method for producing the full seed extruded product of oat is made up of following steps:
(1) pretreatment of raw material
Take the full seed 35kg of oat of selected shelling, add water to all oats and be all immersed in water, soak 2 hours under normal temperature, boiling water boiling 15min, make it soften, drain away the water, add the starch of 15kg wherein, stir.
(2) extrusion process
Design temperature is 160 DEG C, and solid rate of feeding is 15kg/min; Start shooting after each district temperature of screw extruder reaches setting value, complete for pretreated oat seed is added in screw extruder, during beginning, screw speed is unsuitable too high, after 100r/min rises to 300r/min, keep constant, after discharging is stable, opens cutting knife, namely obtains oat full seed extruding head product.
(3) moulding, drying and processing
By step (2) gained extruding head product through the dry 20min of fluid bed 100 DEG C of preliminary hydro-extractions, enter double-roll type tablet press machine, carry out the shape handles, setting sheeting thickness is 0.5mm, and complete for the oat of preliminarily dried seed extruding head product is pressed into laminated structure, sheet products is through continous way baking railway carriage or compartment baking, temperature is 190 DEG C, and adjustment wind speed makes product toasting the railway carriage or compartment time of staying at 2min, naturally cools to room temperature at dry place, pack, obtain the full seed extruded product of oat.
In order to verify the beneficial effect of the inventive method further, inventor has done a large amount of experimental verifications, existing is described for the safety of products obtained therefrom and keeping property and organoleptic properties, specific as follows:
(1) safety of product and keeping property
The detection method of the full seed extruded product of the method gained oat oat products conveniently of embodiment 1 is detected, result shows, after extruding and high-temperature process, find that it can reach the effect of enzyme sterilizing of going out, again through fluidized bed drying, after baking process, moisture is reduced between 2 ~ 5%, preserve under normal temperature condition, what do not have microbial reproduction to cause is morally degenerate, in addition due to enzyme effect of going out simultaneously, do not have yet because of spoiled by rancid oil or fat cause ruin, in preservation under room temperature test in 60 days, find no and go mouldy and the change of product quality that microbial reproduction causes.
In addition the nutrition of the full seed of oat can retain in a large number, and in the full seed of method gained oat of the present invention, protein, fat content are respectively 9.4%, 5.3% after testing, and raw material oat egg white matter fat content is respectively 9.6%, 5.5%, there was no significant difference.
Oat products starch burn degree after extruding can reach 80% ~ 85%, and find in preservation in 60 days test, starch burn degree remains at 70% ~ 80%, illustrates that age of starch obtains obvious control.
(2) product sensory evaluation
Ask 20 people (10 male sex, 10 women, age 20-40 year) after sensory evaluation training, form criticism group at random, give a mark according to full seed extruded product sensory evaluation scores standard.Carry out comprehensive grading by the standards of grading of regulation to indexs such as the form of product, color and luster, gloss, flavour, hardness and brittleness, full marks are 100 points, and final appraisal result gets its mean value.Full seed extruded product sensory evaluation scores standard is in table 1.
Table 1 sensory evaluation standard
Product expansion rate, between 1.3 ~ 1.5, detects chewiness, hardness, in conjunction with sensory evaluation through TA.XT.Plus Texture instrument.Analyses Methods for Sensory Evaluation Results shows, the embodiment of the present invention 1 products obtained therefrom top score is 62.60, preferably in conjunction with the mouthfeel that nutritional labeling and the consumer of oat grain require, can improve the rough mouthfeel of oat, improve the palatability of oat, adapt to the double requirements of market for nutrition and sense organ.
Detect with the full seed extruded product of method gained oat of above-mentioned same method to embodiment 2,3, its safety and keeping property and organoleptic properties all close with embodiment 1, equal can reach be of high nutritive value, long shelf-life under the good and normal temperature of mouthfeel, effectively can control age of starch.
Claims (3)
1. a production method for the full seed extruded product of oat, is characterized in that being made up of following steps:
(1) pretreatment of raw material
By the full seed of oat of shelling at soak at room temperature, with boiling water boiling 8 ~ 15min, drain away the water after taking-up;
(2) extrusion process
The full seed of step (1) pretreated oat is added in screw extruder, temperature is 140 ~ 160 DEG C, solid rate of feeding is 10 ~ 15kg/min, adjustment screw speed is 250 ~ 300r/min, after discharging is stable, open cutting knife, obtains oat full seed extruding head product;
(3) moulding, drying and processing
Step (2) gained extruding head product is crossed fluid bed dehydrate, carry out the shape handles through double-roll type tabletting machine, 180 ~ 200 DEG C of bakings, naturally cool to room temperature at dry place, pack, and obtain the full seed extruded product of oat.
2. the production method of the full seed extruded product of oat according to claim 1, is characterized in that the method that step (3) is concrete is:
(3.1) process is dehydrated
Step (2) gained extruding head product is dehydrated 15 ~ 20min through fluid bed 80 ~ 100 DEG C;
(3.2) the shape handles
Complete for the oat of preliminarily dried seed extruding head product is carried out the shape handles through double-roll type tablet press machine, and setting sheeting thickness is 0.3 ~ 0.5mm;
(3.3) baking process
By the product after the shape handles through continous way baking railway carriage or compartment baking, temperature is 180 ~ 200 DEG C, and adjustment vibratory sieve frequency makes product toasting the railway carriage or compartment time of staying at 1 ~ 2min, naturally cools to room temperature, packs, obtain the full seed extruded product of oat at dry place.
3. the production method of the full seed extruded product of oat according to claim 1, is characterized in that: step (1) adds the starch of 10 ~ 40 (weight) % after draining away the water in full seed, stirs and evenly mixs.
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| CN201510144050.1A CN104719768B (en) | 2015-03-30 | 2015-03-30 | A kind of production method of the full seed extruded product of oat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858311A (en) * | 2017-02-10 | 2017-06-20 | 陕西师范大学 | A kind of normal-temperature fresh-keeping high content oat steamed bun and its processing method |
| CN113768088A (en) * | 2021-09-13 | 2021-12-10 | 陕西师范大学 | Quick-frozen cooked oat nest and manufacturing method thereof |
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| CN1312020A (en) * | 2001-03-21 | 2001-09-12 | 钟化 | Producing process of highland barley meal and swelled highland barley |
| CN102038142A (en) * | 2009-10-21 | 2011-05-04 | 南通真德食品有限公司 | Sucrose-free oatmeal for middle-aged and elderly people |
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312020A (en) * | 2001-03-21 | 2001-09-12 | 钟化 | Producing process of highland barley meal and swelled highland barley |
| CN102038142A (en) * | 2009-10-21 | 2011-05-04 | 南通真德食品有限公司 | Sucrose-free oatmeal for middle-aged and elderly people |
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
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| 吴仁树等: "谈谈燕麦片加工", 《粮食与饲料工业》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858311A (en) * | 2017-02-10 | 2017-06-20 | 陕西师范大学 | A kind of normal-temperature fresh-keeping high content oat steamed bun and its processing method |
| CN113768088A (en) * | 2021-09-13 | 2021-12-10 | 陕西师范大学 | Quick-frozen cooked oat nest and manufacturing method thereof |
| CN113768088B (en) * | 2021-09-13 | 2024-01-16 | 陕西师范大学 | Quick-frozen cooked oat nest and making method thereof |
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| CN104719768B (en) | 2018-08-24 |
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