CN104855827A - A manufacturing method for oatmeal - Google Patents
A manufacturing method for oatmeal Download PDFInfo
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- CN104855827A CN104855827A CN201510139199.0A CN201510139199A CN104855827A CN 104855827 A CN104855827 A CN 104855827A CN 201510139199 A CN201510139199 A CN 201510139199A CN 104855827 A CN104855827 A CN 104855827A
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- oatmeal
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- oat
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Abstract
The present invention discloses a manufacturing method for oatmeal. The method includes the following steps: cleaning and removing impurities in oats, washing, cooking, drying, granulating and steaming the oats in order, tempering the oats with 1-5% cellulase solution, and tableting and drying the oats. The tempering process accelerates the cell wall rupture of the oats, which makes intracellular substances of the oats sufficiently dissolved out, and improves nutritional ingredients and a health-care function of the oatmeal. The brewed oatmeal is strong and lasting in flavour, and customers can obviously feel a rich aroma which is pure natural; and soup is milky white, shiny and sticky in a greater degree, oatmeal porridge is chewy, but not sticky to teeth, and has a smooth taste. The produced oatmeal is oval and full in shape, uniform in size, less in piece and fine powder, and high in finished product rate.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of oatmeal.
Background technology
Oatmeal is a kind of food of high nutrition, oat grain protein content 12-18%, fatty 4-6%, starch 21-55%.The content of the lysine in oat is 0.68%, and than flour, rice, corn contour 0.4%, the content of 8 kinds of lysines of needed by human is rice and more than 2 times of wheat, and containing the more indispensable histidine of child development, lysine.Carry out propylhomoserin in oat egg white matter and form reasonable, free from extraneous odour, avenin be the elderly and childhood functions of intestines and stomach difference the desirable protein source of crowd, can be used as protein-enrichmen breast, breakfast protein beverage, high protein preparation, the hardening agent of low fat protein meat goods and other food processing and additive.Oat contains more polysaccharide colloid-oat gum (mainly containing β-glucose) except containing except more rich protein product and aliphatic acid, also, containing abundant dietary fiber, vitamin E.The soft and smooth jewelry, expensive clothing and other valuables of oat food, if cook altogether with milk or soya-bean milk, existing nutrition complement effect, can increase local flavor again.Traditional oatmeal production technology is that direct tablet compressing makes oatmeal by frying or steam oat is carried out maturation process after being cleaned by oat raw material.The oatmeal that this kind of technique is produced, beneficiating ingredient is wherein as limited in the stripping such as protein, soluble cellulose, reduces health care and the trophic function of oatmeal.Oatmeal coarse mouthfeel, does not lubricate, and reduces edible quality.
Summary of the invention
The invention provides a kind of preparation method of oatmeal, make the nutritional labeling dissolution rate of oatmeal high, mouthfeel is good, thick taste, and yield rate is high.
Technical scheme of the present invention is as follows:
A preparation method for oatmeal, comprises the following steps: remove the impurity in oat, and oat grain carries out washing wheat by order, boils wheat, dries wheat, pelletizing, steams wheat, 1-5% cellulase aqueous solution wheat wetting, compressing tablet, dry.
Preferably, boil wheat air pressure between 0.4-0.5MPa, the oat grain temperature cooked is between 100-130 DEG C, and boiling the wheat time is 15-30min.
Preferably, dry wheat air pressure between 0.6-0.7MPa, be dried to oat grain moisture content between 8%-9%.
Preferably, steam before wheat and first the water in steam is discharged, to make in gas not water content, steam wheat air pressure and remain on 0.4-0.5MPa; Steam and fry more than 30 minutes wheat time, steam to oat moisture content less than 12%.
Preferably, wheat wetting temperature is at 30-40 DEG C, and tempering time is 5-10h.
Preferably, the thickness of pelletizing oatmeal is between 0.40-0.45mm.
Preferably, baking temperature is between 50-90 DEG C, and the moisture content of oatmeal is between 8% and 9%.
The oatmeal that the present invention produces is for oval, and size uniformity, shape is complete, and fragment fine powder is less, and yield rate is high.Wheat wetting process of the present invention accelerates breaking of oat cell wall, makes the sufficient stripping of the intracellular organic matter of oat, improves nutritional labeling and the health care of oatmeal.The oatmeal local flavor brewed out is dense, lasting, can obviously experience strong fragrance, and fragrance is naturally pure, soup juice is creamy white, glossy, stickiness is comparatively large, and strength chewed by sowens, glutinous tooth, mouthfeel are lubricious.
Accompanying drawing explanation
Fig. 1 is the Making programme figure of oatmeal of the present invention.
Detailed description of the invention
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
embodiment 1:
The preparation method of oatmeal, comprises the following steps:
1, oat selects: by oat material loading, roughly selects through primary election machine, removes the impurity in oat; Carry out selected through refiner, remove underproof oat grain; The conveying of oat grain is between 700 to 900kg per hour;
2, wash wheat to require: the oat grain running water of conveying is cleaned.The wheat cleaned can not contain excess water, and moisture should on surface, to drip as standard without water droplet.
3, wheat is boiled: sent into by cleaned oat grain and boil wheat machine.The air pressure boiling wheat machine requires between 0.4-0.5MPa, and the temperature of the wheat machine that the boils outlet oat grain cooked is between 100-130 DEG C.Boiling the wheat time is 15-30min.
4, wheat is dried: the oat grain boiling the outlet of wheat machine delivers to baking wheat machine by conveyer belt, and be dried to moisture content between 8%-9%, air pressure, between 0.6-0.7MPa, dries color and luster and fragrance that the wheat could retain oat.Dry institute above wheat machine to enter wheat and heating plate must be buried.Dry the wheat that by color selector, partially yellow partially black and fried, micro-defective oat grain all to be detected.Also carry out selected by manual mode to naked oats, can by fried, micro-defective wheat all detects, and the mouthfeel of oatmeal is increased.The baking wheat selected sends into wheat storehouse, waits for that entering pelleter carries out pelletizing.
5, pelletizing: wheat will be dried and send into pelleter.The wheat cut must not be advisable containing whole grain, wheat can not be cut to obtain overbreak, affect yield.The wheat cut of pelleter is good and bad, directly has influence on the instant capacity of instant oatmeal and shape and outward appearance.The oat grain cut sequentially passes through nest eye machine and wheat scourers, chooses qualified oatmeal grain in the same size and sends into pelletizing wheat bin.
6, wheat is steamed: the oat grain cut is sent into steaming wheat machine and carry out steaming wheat.Steam wheat confidential air pressure of asking and must remain on 0.4-0.5MPa, first the water in steam is discharged before steaming wheat, to make in gas not water content.The charging switch opens of steaming wheat machine, enter after steaming wheat machine until wheat and steam valve has slowly been opened.Steam more than 30 minutes wheat time, steam to oat moisture content less than 12%, play the effect killing biology enzyme and sterilization, also play the effect that skilful use oat oil makes fragrance to be gone out simultaneously.Also reasonably can adjust steaming the time of frying wheat according to the kind of oat raw material and classification size.
7, wheat wetting: it is the key link in oatmeal production process, wheat profit is bad, and oatmeal is just powdered.The time of wheat wetting is too short, and the shaping of oatmeal is bad, and fragrance is all not reflected.It is completely full that the wheat moistened necessarily ensures to steam below wheat machine.The cell membrane of oat cell is the maximum obstruction of a large amount of stripping of nutritional labeling stoped in oatmeal, simple tableting processes makes oat cell wall destructiveness limited, therefore in wheat wetting process, add cellulase (the chemical products Co., Ltd free from worldly cares of Zhengzhou City of 1-5%, food-grade cellulose element enzyme), keep wheat wetting temperature at 30-40 DEG C, tempering time is 5-10h.Moisture content fully can be penetrated in wheat, the cell membrane of oat grain can be made again to destroy to a certain extent, be easy to the outflow of nutriment in born of the same parents.
8, compressing tablet: the thickness requirement of pelletizing oatmeal is between 0.40-0.45mm, and whole oat sheet thickness is between 0.5-0.55mm.Under must keeping wheat during compressing tablet, grain is even.Thickness and the shape of often removing observation oatmeal will be noted in process of production.Find that the thickness of oatmeal has during problem to adjust in time.
9, the requirement of dry cooling: the temperature requiring motor speed and the hot blast regulated, control temperature is between 50-90 DEG C, and the moisture content of oatmeal is between 8% and 9%.
10, vibration separation: screen oatmeal off quality.Vibration charging is unsuitable suddenly big or suddenly small, in order to avoid containing good oatmeal in waste material, if contained oatmeal, clear up stifled sieve part position above compass screen surface.
11, finished product packing: the oatmeal be sieved is packed.Date of manufacture, sealing must be smooth, containing gas inside inner bag.Outer bag sealing is smooth, does not stay wire jumper vestige phenomenon.
Best disposablely to complete produced by oatmeal in the present invention, and centre does not disconnect, and such product quality is more stable; If any cause specific, preferably process at short notice.The oatmeal that the present invention produces is for oval, and size uniformity, shape is complete, and fragment fine powder is less, and yield rate is high.Wheat wetting process of the present invention accelerates breaking of oat cell wall, makes the sufficient stripping of the intracellular organic matter of oat, improves nutritional labeling and the health care of oatmeal.The oatmeal local flavor brewed out is dense, lasting, can obviously experience strong fragrance, and fragrance is naturally pure, soup juice is creamy white, glossy, stickiness is comparatively large, and strength chewed by sowens, glutinous tooth, mouthfeel are lubricious.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or description of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (7)
1. a preparation method for oatmeal, is characterized in that, comprises the following steps: remove the impurity in oat, and oat grain carries out washing wheat by order, boils wheat, dries wheat, pelletizing, steams wheat, 1-5% cellulase aqueous solution wheat wetting, compressing tablet, dry.
2. the preparation method of oatmeal according to claim 1, is characterized in that, boils wheat air pressure between 0.4-0.5MPa, and the oat grain temperature cooked is between 100-130 DEG C, and boiling the wheat time is 15-30min.
3. the preparation method of oatmeal according to claim 1, is characterized in that, dries wheat air pressure between 0.6-0.7MPa, is dried to oat grain moisture content between 8%-9%.
4. the preparation method of oatmeal according to claim 1, is characterized in that, steams before wheat and first the water in steam is discharged, and to make in gas not water content, steams wheat air pressure and remain on 0.4-0.5MPa; Steam and fry more than 30 minutes wheat time, steam to oat moisture content less than 12%.
5. the preparation method of oatmeal according to claim 1, is characterized in that, wheat wetting temperature is at 30-40 DEG C, and tempering time is 5-10h.
6. the preparation method of oatmeal according to claim 1, is characterized in that, the thickness of pelletizing oatmeal is between 0.40-0.45mm.
7. the preparation method of oatmeal according to claim 1, is characterized in that, baking temperature is between 50-90 DEG C, and the moisture content of oatmeal is between 8% and 9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510139199.0A CN104855827A (en) | 2015-03-28 | 2015-03-28 | A manufacturing method for oatmeal |
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| CN201510139199.0A CN104855827A (en) | 2015-03-28 | 2015-03-28 | A manufacturing method for oatmeal |
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| CN104855827A true CN104855827A (en) | 2015-08-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786461A (en) * | 2018-08-01 | 2020-02-14 | 北京兴农泰华有机农业有限公司 | Oat and processing method and application thereof |
| CN111543588A (en) * | 2020-05-25 | 2020-08-18 | 上海薄荷信息科技有限公司 | Formula and processing technology of oatmeal |
| CN115226918A (en) * | 2022-07-21 | 2022-10-25 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oatmeal production system and processing method thereof |
| CN115381029A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oatmeal |
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| 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 |
| CN102008107A (en) * | 2010-10-09 | 2011-04-13 | 广东省食品工业研究所 | Healthy oat beverage and preparation method thereof |
| CN102441451A (en) * | 2011-11-11 | 2012-05-09 | 河南工业大学 | Wheat conditioning method through enzyme method |
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| CN103156126A (en) * | 2011-12-14 | 2013-06-19 | 刘宗强 | Oatmeal production method |
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2015
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Patent Citations (5)
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| 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 |
| CN102008107A (en) * | 2010-10-09 | 2011-04-13 | 广东省食品工业研究所 | Healthy oat beverage and preparation method thereof |
| CN102441451A (en) * | 2011-11-11 | 2012-05-09 | 河南工业大学 | Wheat conditioning method through enzyme method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786461A (en) * | 2018-08-01 | 2020-02-14 | 北京兴农泰华有机农业有限公司 | Oat and processing method and application thereof |
| CN111543588A (en) * | 2020-05-25 | 2020-08-18 | 上海薄荷信息科技有限公司 | Formula and processing technology of oatmeal |
| CN115226918A (en) * | 2022-07-21 | 2022-10-25 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oatmeal production system and processing method thereof |
| CN115381029A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oatmeal |
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Application publication date: 20150826 |
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