CN104719768B - A kind of production method of the full seed extruded product of oat - Google Patents
A kind of production method of the full seed extruded product of oat Download PDFInfo
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- CN104719768B CN104719768B CN201510144050.1A CN201510144050A CN104719768B CN 104719768 B CN104719768 B CN 104719768B CN 201510144050 A CN201510144050 A CN 201510144050A CN 104719768 B CN104719768 B CN 104719768B
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Abstract
The present invention relates to a kind of production methods of the full seed extruded product of oat,It is by the pretreatment of (1) raw material,(2) extrusion process,(3) moulding,Three steps of drying and processing realize the production of the full seed extruded product of oat,The present invention obtains having hypoglycemic by specific extrusion technique,Blood pressure,Blood fat,Serum cholesterol,Anti-oxidant and strengthen immunity instant food,Its greatest feature is that the oat of full seed directly carries out extrusion process without milling,Ensure that oat products are rich in the beta glucan of the full seed of oat,Nutritive value is high and mouthfeel is excellent,15% energy can be saved compared with pressing method after first milling,In addition,Using twin-screw extruder,Keep products obtained therefrom color and luster fair and clear,It is smooth,Form is good,Age of starch can effectively be controlled,Preservation at normal temperatures can be more than 60 days,With good market prospects.
Description
Technical field
This method belongs to food processing technology field, and in particular to a kind of production method of the full seed extruded product of oat.
Technical background
Oat, is grass, includes mainly two populations of Avena stivai and naked oats.Oat is commonly called as naked oats, maize etc.,
It is a kind of low sugar, high energy, high nutrition raw material.The oat of countries in the world cultivation is based on Avena stivai, and the oat of Chinese cultivated is with naked
Based on oat.The analysis result of food composition is shown according to Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene, it is naked
Protein and fat content occupy cereal crops first place in oat, and not only content is very high for 8 kinds of amino acid needed by human, but also ratio
It is balanced.
Currently, the utilization of China oat is broadly divided into two kinds of oatmeal and oatmeal.Wherein oatmeal is by oat grain
Be milled decladding after first selected, and oatmeal is tabletting after softening oat boiling.However, fat content is high in oatmeal, it is oxidizable
It is rancid, it is not easy to store.Although the oatmeal shelf-life is longer, in the form of a single, taste is not good enough.Also it has been proposed that about swallow
The research of flour extrusion, but it is at present still in development phase, for be first milled present in post treatment method it is insufficient still
It is unresolved, and the huge energy consumption of this method processing, cost is higher, and products obtained therefrom is not easy to store.
Invention content
The purpose of the present invention is to provide a kind of production method of the full seed extruded product of oat, by the oat of full seed without
Milling directly progress extrusion process need to be passed through, can farthest save the energy, and products obtained therefrom form, color and luster, mouthfeel compared with
It is good and have the function of serum cholesterol-lowering, hypoglycemic, reducing blood lipid, anti-oxidant and strengthen immunity.
To achieve the goals above, the technical solution adopted in the present invention is the producer of the full seed extruded product of the oat
Method comprises the steps of：
(1) pretreatment of raw material
The full seed of the oat of shelling is drained away the water with boiling water 8~15min of boiling after taking-up in soak at room temperature；
(2) extrusion process
The full seed of step (1) pretreated oat is added in screw extruder, set temperature is 140~160 DEG C, admittedly
Body rate of feeding is 10~15kg/min, and adjustment screw rotating speed is 250~300r/min, opens cutter after discharging is stablized, i.e.,
It obtains the full seed of oat and squeezes head product；
(3) moulding, drying and processing
Head product will be squeezed obtained by step (2) and crosses fluid bed dehydration and drying, is carried out at moulding through double-roll type tabletting machine
Reason, 180~200 DEG C of bakings, the cooled to room temperature at drying are packed to get the full seed extruded product of oat, specifically：
(3.1) dehydration and drying is handled
Head product will be squeezed obtained by step (2) by 80~100 DEG C of 15~20min of dehydration and drying of fluid bed；
(3.2) the shape handles
The full seed of the oat of preliminarily dried is squeezed into head product and carries out the shape handles by double-roll type tablet press machine, sets tabletting
Thickness is 0.3~0.5mm；
(3.3) baking is handled
By the product after the shape handles by continous way baking compartment baking, temperature is 180~200 DEG C, and adjustment wind speed makes production
In the baking compartment residence time in 1~2min, the cooled to room temperature at drying is packed and is squeezed to get the full seed of oat product
Die pressing product.
Above-mentioned steps (1) can also add the starch of 10~40 (weight) % after draining away the water into full seed, stirring
Mixing, so that 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, is using oat as primary raw material, and starch is auxiliary material,
Obtain having hypoglycemic, blood pressure, blood fat, serum cholesterol, anti-oxidant and strengthen immunity swollen by specific extrusion technique
The oat of helping digestion product, full seed directly carries out extrusion process without milling, and can ensure oat products is rich in oat class
Beta glucan, nutritive value is high and in good taste, after being first milled pressing method compare can save 15% the energy, in addition,
Invention is overstock using starch, makes that products obtained therefrom color and luster is fair and clear, smooth, form is good, can effectively control age of starch, at normal temperatures
Sealing preservation can be more than 90 days, have good market prospects.
Specific implementation mode
The full seed extruded product of oat of the present invention is to be aided with 40% based on the full seed of oat by immersion and boiling
Starch is obtained by full seed extruder, tablet press machine, continous way baking machine.
Embodiment 1
For producing the full seed extruded product of 50kg oats, the method for the full seed extruded product of oat is produced by following step
Rapid composition：
(1) pretreatment of raw material
The selected full seed of oat is dried with the wind, air blower blows wheat bran off, washes with water, and the oat with shell can float
On the water surface, then the oat of epipelagic zone shell is screened out, 30kg is weighed after draining away the water, added water to all oats and be immersed in water,
It is impregnated 2 hours under room temperature, boiling water boiling 10min makes its softening, drains away the water, and adds the starch of 20kg thereto, and stirring is equal
It is even.
(2) extrusion process
The initial speed of the screw rod of screw extruder is set as 100r/min, constant rotational speed 280r/min, temperature 150
DEG C, solid rate of feeding is 12kg/min；It is switched on after each area's temperature of screw extruder reaches setting value, makes to squeeze with water drainage
Press channel is smooth, and feeding pump is opened after discharge port there are flowing out, and starts feeding, and the full seed of pretreated oat is added
In screw extruder, screw speed is unsuitable excessively high when beginning, is kept constant after rising to 280r/min from 100r/min, waits discharging
Cutter is opened after stabilization squeezes head product to get to the full seed of oat.
(3) moulding, drying and processing
Head product will be squeezed obtained by step (2) and dries 18min by 90 DEG C of preliminary hydro-extractions of fluid bed, into double-roll type tabletting
Machine carries out the shape handles, sets sheeting thickness as 0.4mm, the full seed of the oat of preliminarily dried is squeezed head product and is pressed into sheet
Structure, sheet products are 200 DEG C by continous way baking compartment baking, temperature, and adjustment wind speed makes product in the baking compartment residence time
In 1min, the cooled to room temperature at drying packs to get the full seed extruded product of oat.
Embodiment 2
For producing the full seed extruded product of 50kg oats, the method for the full seed extruded product of oat is produced by following step
Rapid composition：
(1) pretreatment of raw material
The full seed 45kg of oat for weighing selected shelling, adds water to all oats and is immersed in water, and it is small that 2 are impregnated under room temperature
When, boiling water boiling 8min makes its softening, drains away the water, and adds the starch of 5kg thereto, stirs evenly.
(2) extrusion process
Set temperature is 140 DEG C, and solid rate of feeding is 10kg/min；Wait for that each area's temperature of screw extruder reaches setting
It being switched on after value, the full seed of pretreated oat is added in screw extruder, screw speed is unsuitable excessively high when beginning, from
100r/min is kept constant after rising to 250r/min, and cutter is opened after discharging is stablized and is squeezed just to get to the full seed of oat
Product.
(3) moulding, drying and processing
Head product will be squeezed obtained by step (2) and dries 15min by 80 DEG C of preliminary hydro-extractions of fluid bed, into double-roll type tabletting
Machine carries out the shape handles, sets sheeting thickness as 0.3mm, the full seed of the oat of preliminarily dried is squeezed head product and is pressed into sheet
Structure, sheet products are 180 DEG C by continous way baking compartment baking, temperature, and adjustment wind speed makes product in the baking compartment residence time
In 1.5min, the cooled to room temperature at drying packs to get the full seed extruded product of oat.
Embodiment 3
For producing the full seed extruded product of 50kg oats, the method for the full seed extruded product of oat is produced by following step
Rapid composition：
(1) pretreatment of raw material
The full seed 35kg of oat for weighing selected shelling, adds water to all oats and is immersed in water, and it is small that 2 are impregnated under room temperature
When, boiling water boiling 15min makes its softening, drains away the water, and adds the starch of 15kg thereto, stirs evenly.
(2) extrusion process
Set temperature is 160 DEG C, and solid rate of feeding is 15kg/min；Wait for that each area's temperature of screw extruder reaches setting
It being switched on after value, the full seed of pretreated oat is added in screw extruder, screw speed is unsuitable excessively high when beginning, from
100r/min is kept constant after rising to 300r/min, and cutter is opened after discharging is stablized and is squeezed just to get to the full seed of oat
Product.
(3) moulding, drying and processing
Head product will be squeezed obtained by step (2) and dries 20min by 100 DEG C of preliminary hydro-extractions of fluid bed, into double-roll type pressure
Piece machine carries out the shape handles, sets sheeting thickness as 0.5mm, the full seed of the oat of preliminarily dried is squeezed head product and is pressed into piece
Shape structure, sheet products toast compartment baking by continous way, and temperature is 190 DEG C, and adjustment wind speed makes product when toasting compartment stop
Between packed to get the full seed extruded product of oat in 2min, the cooled to room temperature at drying.
In order to further verify the advantageous effect of the method for the present invention, inventor has done a large amount of experimental verification, now with gained
It is illustrated for the safety and keeping property and organoleptic properties of product, it is specific as follows：
(1) safety and keeping property of product
The full seed extruded product of oat obtained by the method for embodiment 1 is carried out according to the detection method of conventional oat products
Detection, the results showed that, find that it can achieve the effect that enzyme deactivation sterilizes after extruding and high-temperature process, it is dry using fluid bed
Moisture is reduced between 2~5% after dry, baking processing, is preserved under normal temperature condition, quality caused by no microbial reproduction loses
It is bad, additionally, due to enzyme deactivation effect simultaneously, it there will not be and ruined caused by spoiled by rancid oil or fat, in 60 days preservation under room temperature are tested,
Find no go mouldy and microbial reproduction caused by product quality change.
In addition the nutrition of the full seed of oat can largely retain, after testing egg in the full seed of oat obtained by method of the invention
White matter, fat content are respectively 9.4%, 5.3%, and raw material oat egg white matter fat content is respectively 9.6%, and 5.5%, without aobvious
Write sex differernce.
Oat products starch burn degree after extruding can reach 80%~85%, be sent out in the experiment of preservation in 60 days
Existing, starch burn degree remains at 70%~80%, illustrates that age of starch has obtained apparent control.
(2) product sensory is evaluated
20 people (10 males, 10 women, age 20-40 Sui) are asked to form criticism after sensory evaluation training at random
Group gives a mark according to full seed extruded product sensory evaluation scores standard.Form, color by defined standards of grading to product
The indexs such as pool, gloss, flavour, hardness and brittleness carry out comprehensive score, and full marks are 100 points, and final appraisal result takes its average value.
Full seed extruded product sensory evaluation scores standard is shown in Table 1.
1 sensory evaluation standard of table
Product expansion rate, through TA.XT.Plus Texture instruments detection chewiness, hardness, is commented between 1.3~1.5 in conjunction with sense organ
Valence.Analyses Methods for Sensory Evaluation Results shows that 1 products obtained therefrom top score of the embodiment of the present invention is 62.60, can preferably combine oat seed
The mouthfeel of the nutritional ingredient and customer demand of grain, improves the rough mouthfeel of oat, improves the palatability of oat, adapts to city
Double requirements of the field for nutrition and sense organ.
The full seed extruded product of oat is detected obtained by method with above-mentioned same method to embodiment 2,3,
Safety and keeping property and organoleptic properties are close with embodiment 1, can reach that nutritive value is high, under in good taste and room temperature
Long shelf-life can effectively control age of starch.
Claims (1)
1. a kind of production method of the full seed extruded product of oat, it is characterised in that comprise the steps of：
（1）The pretreatment of raw material
The full seed of the oat of shelling is drained away the water with boiling water boiling 10min after taking-up in soak at room temperature, adds starch, starch
Additive amount be the 40% of the full seed of oat and starch gross mass, stir and evenly mix；
（2）Extrusion process
By step（1）The pretreated full seed of oat is added in screw extruder, and temperature is 150 DEG C, solid rate of feeding is
12kg/min, adjustment screw rotating speed are 280r/min, and cutter is opened after discharging is stablized and squeezes primiparity to get the full seed of oat
Product；
（3）Moulding, drying and processing
By step（2）Gained squeezes head product and dries 18min by 90 DEG C of preliminary hydro-extractions of fluid bed, into double-roll type tablet press machine,
The shape handles are carried out, sheeting thickness is set as 0.4mm, the full seed of the oat of preliminarily dried is squeezed into head product and is pressed into sheet knot
Structure, sheet products are toasted by continous way baking box, and temperature is 200 DEG C, and adjustment wind speed makes product exist in the baking box residence time
1min, the cooled to room temperature at drying pack to get the full seed extruded product of oat.
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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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| CN104719768B true CN104719768B (en) | 2018-08-24 |
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| 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 |
| CN113768088B (en) * | 2021-09-13 | 2024-01-16 | 陕西师范大学 | Quick-frozen cooked oat nest and making method thereof |
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 |
-
2015
- 2015-03-30 CN CN201510144050.1A patent/CN104719768B/en active Active
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 |
Non-Patent Citations (2)
| Title |
|---|
| 均衡营养早餐的研制;林婉玲等;《粮油加工与食品机械》;20060608;第78页左栏第5-7段 * |
| 谈谈燕麦片加工;吴仁树等;《粮食与饲料工业》;19951120;第32-37页 * |
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