CN104872515A - Preparation method of instant whole oat meal - Google Patents
Preparation method of instant whole oat meal Download PDFInfo
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- CN104872515A CN104872515A CN201510248762.8A CN201510248762A CN104872515A CN 104872515 A CN104872515 A CN 104872515A CN 201510248762 A CN201510248762 A CN 201510248762A CN 104872515 A CN104872515 A CN 104872515A
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Abstract
The invention discloses a preparation method of instant whole oat meal. The preparation method comprises the following steps: (1) preparing oat grains; (2) preparing dry oat grains; (3) preparing coarse oat meal; and (4) preparing instant whole oat meal. During the pretreatment of the oat grains, wet and hot steam is adopted to pre-gelatinize, so that the pre-gelatinization of oat starch is complete; by utilizing four-stage gradient low-temperature drying, the charring phenomenon caused by too dry surface of the oat grains is avoided, and the nutrient contents are not damaged by high temperature; by utilizing ultra-micro crushing, the grain size D97 of the oat meal is less than or equal to 25 mu m, so that the mouth feel of the product is fine and smooth and full. The oat meal has good instant property, no huddling and fine and smooth mouth feel, and can be used as substrate of grain brewing drink, the double requirements of nutritive value and brewing characteristic can be met, furthermore, the preparation method is simple, the cost is low, and the preparation method is applicable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of Instant oat complete powder, belong to oat food deep process technology field.
Background technology
Oat is one of main food of oat main producing region, North China of China, and it has abundant nutritional labeling and significant nutritive effect.The protein content of oat reaches 11.3% ~ 19.9%, and its essential amino acid composition is substantially identical with Chinese DRIs value (Dietary Reference Intakes is called for short DRIs); Containing the fat of about 8%, be 4 times of wheat, for cereal, its Linoleic acid accounts for 38% ~ 52%.In addition, also containing abundant water-soluble dietary fiber, and major part is beta glucan.Nutritional studies is thought, human body takes in the beta glucan of 3g every day, effectively can reduce cholesterol level, takes in the beta glucan of 5g every day, adjustable blood sugar for human body reaction.
For a long time, most of China oat by direct grinds for oat flour-made food, as oat noodle, oat nest nest etc.In recent years, the market demand that cereal reconstitutes powder is more prosperous, due to traditional oatmeal coarse mouthfeel, easily unites when reconstituting, and limits the application reconstituted at cereal in drink.For this reason, need badly and release novel oatmeal to meet the requirement that cereal reconstitutes drink, also there is much new preparation method at present, such as Chinese invention patent application number is " preparation method of health instant oat powder " of 201310402456.6, that oat ground rice is sized mixing, adopt different enzyme hydrolysis starch, protein and cellulose, obtain by centrifugal, concentrated, spraying dry.
Chinese invention patent application number is " a kind of preparation method of pre-enzymolysis oatmeal and the application thereof " of 201210350985.1, that enzymolysis is combined with extrusion, namely in oat meal, add amylase, water, then through extrusion, dry, wear into fine powder and obtain.
Above two inventions mainly reduce content of starch to improve the instant capacity of oatmeal by enzymolysis, thus improve brew and mouthfeel.But the oatmeal made after enzymolysis easily occurs bitterness problem, this may be relevant with the small peptide produced in hydrolytic process, limits the application of oat enzymolysis powder.
Chinese invention patent application number is " a kind of food grains other than rice and wheat powder " of 201210148799.X, that wheat flour, millet powder, oatmeal are carried out miniaturization by different miniaturization grinding times respectively, obtain the coarse cereal powder of different average grain diameter, then carry out nutrient balance configuration and be obtained by mixing.This invention relates to ultra-fine grinding, and grinding time is 11min, and average grain diameter is 55.3 μm.Ultramicro grinding can discharge the cereals nutrient factor to greatest extent, is beneficial to absorption of human body, and delicate mouthfeel.But oatmeal adding proportion is little in formula, still difficulty meets the demand of people to oat, and this may because oat Ultramicro-powder not easily reconstitute or cost is too high.On the one hand oat is pulverized starch in pre-treating technology and is not obtained abundant pre-gelatinized, and the oatmeal of micronization is when rehydration reconstitutes, and starch granules and water fully contact and swelling rapidly, thus make Ultramicro-powder assemble and not disperse, appearance " uniting " phenomenon.On the other hand, if the moisture control of meal is improper before pulverizing, high expensive can be caused because crush efficiency is low, limit the application of oatmeal.
Above-described preparation method, comes with some shortcomings more or less, limits the further application of oatmeal.Given this, be necessary to develop a kind of new preparation method, crush efficiency can be improved, reduce costs, can make again that oatmeal delicate mouthfeel, brew are good, particle diameter is little and nutrition is easily absorbed.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of preparation method of Instant oat complete powder is provided.Oat crush efficiency of the present invention is high, cost is low, quality better, brew are good and delicate mouthfeel, particle diameter is less and nutrition is more easily absorbed, when the base-material as cereal beverage, can promote that cereal beverage is dense thick, stable, the use even substituting the food additives such as thickener and stabilizing agent can be reduced.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of Instant oat complete powder, comprises the steps:
(1) prepare oat grain: get oat raw grain, cleaning removal of impurities, selected after, obtain former wheat, be under the condition of 0.38 ~ 0.48MPa at pressure, wet-hot steam process 20 ~ 60min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 90 ~ 105 DEG C, second segment is 100 ~ 125 DEG C, 3rd section is 80 ~ 100 DEG C, and the 4th section is 45 ~ 60 DEG C, and the time of every is 10 ~ 15min, dry to moisture content≤4.0%, obtain oat dry granular;
(3) oat meal is prepared: by step (2) gained oat dry granular, carry out grinding and sieving, obtain oat meal;
(4) Instant oat complete powder is prepared: get step (3) the gained oat meal that parts by weight are 8 ~ 10 parts, adding parts by weight is again the dispersant of 0 ~ 2 part, the emulsifying agent of 0 ~ 0.05 part, after mixing, carrying out ultramicro grinding to particle diameter is D97≤25 μm, obtains Instant oat complete powder.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step (1) described oat is Avena stivai or naked oats.
Further, the described four sections of gradient low temperature dryings of step (2), first paragraph is 100 DEG C, and second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 12min.
Further, the described grit number excessively of step (3) is 60 orders.
Further, step (4) described dispersant is the one in maltodextrin, white granulated sugar, functional oligose, and described emulsifying agent is one or both in lecithin, hard ester acyl lactylate.
Further, described functional oligose is the one in polydextrose, FOS, oligoisomaltose, xylo-oligosaccharide.
In the present invention, water content requirement≤4.0% of step (2) gained oat dry granular, be conducive to the pulverizing of subsequent step (3), avoid causing sticky wall, clogging because of self water function in crushing process, thus cause crush efficiency low.
The interpolation of step (4) dispersant, emulsifying agent all can reduce ultrafine powder particle surface energy, increases the contact surface of particle and water thus increases instant capacity and reduce particle aggregation chance.In addition, functional oligose is prebiotics, and energy is low and difficult digested, and has promotion intestinal beneficial bacterium proliferation function, can supply diabetes or obese patients.Producers or consumers can, according to actual conditions, select add in oatmeal or do not add dispersant or emulsifying agent flexibly.
Step (4) particle diameter D97≤25 μm, the beta glucan be distributed in oat bran can fully be discharged, good density and stability is shown after impelling oat complete powder rehydration, making products taste fine and smooth and full, can improve without the need to additionally adding the food additives such as thickener and stabilizing agent state and the mouthfeel that cereal reconstitutes drink.
The invention has the beneficial effects as follows:
(1) in the present invention, the pre-treatment of oat grain adopts wet-hot steam to carry out pre-gelatinized, oat starch pre-gelatinized can be made more abundant, the starch overcoming ungelatinized when reconstituting rehydration because absorbing water swelling rapidly and causing the shortcoming of " uniting ", simultaneously because pressure and time are all more abundant, the blunt enzyme of sterilization is more thorough, and product quality is more secure.
(2) in the present invention, adopt four sections of gradient low temperature dryings, both avoided because of oat grain excessive surface drying cause be charred phenomenon, keep nutritional labeling not by high temperature, also oat grain is made to be evenly distributed to center moisture by surface, thus prevent because moisture distribution inequality causes moisture regain, follow-up ultramicro grinding efficiency is improved, and make oat particle diameter less, distribution more concentrated.
(3) particle diameter of oatmeal of the present invention is D97≤25 μm, pre-gelatinized starch particle after ultra micro contacts with water fully, forms rapidly water soluble starch and sticks with paste, show good brew, under this particle diameter, delicate mouthfeel, nutritional labeling are more easily absorbed by the body utilization.Simultaneously, the beta glucan be distributed in oat bran can make the system that reconstitutes keep certain viscosity and stablize after fully being discharged, cereal can be reduced and reconstitute the food additives such as thickener and stabilizing agent use in drink, make product keep feature that is natural, nutrition.
(4) oatmeal instant capacity of the present invention well, not easily unite, delicate mouthfeel, can be used as the base-material that cereal reconstitutes drink, nutritive value can be met and reconstitute the double requirements of characteristic, and preparation method is simple, cost is low, be applicable to suitability for industrialized production.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
(1) prepare oat grain: get Avena stivai raw grain, cleaning removal of impurities, comprise the removing dust that threshes wheat, mud, wheat stalk, boiling de-stone, husking by impact, the rough separation of paddy, selected, obtain former wheat, be under the condition of 0.48MPa at pressure, wet-hot steam process 20min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 105 DEG C, 10min, second segment is 125 DEG C, 15min, 3rd section is 100 DEG C, 11min, 4th section is 60 DEG C, 12min, dries to moisture content≤4.0%, obtains oat dry granular;
(3) prepare oat meal: by step (2) gained oat dry granular, be placed in Universalpulverizer, cross 60 mesh sieves after pulverizing, obtain oat meal;
(4) prepare Instant oat complete powder: get step (3) gained oat meal 8kg, then add 2kg maltodextrin, after mixing, be placed in airslide disintegrating mill, ultramicro grinding 20min, obtain the Instant oat complete powder that particle diameter is 25 μm.This oatmeal particle diameter cumulative distribution reaches D97 rank, and instant capacity well, is not easily united, delicate mouthfeel, can be used as cereals solid beverage base-material, can meet nutritive value and the double requirements reconstituting characteristic.
Embodiment 2:
(1) prepare oat grain: get naked oats raw grain, cleaning removal of impurities, comprise the removing dust that threshes wheat, mud, wheat stalk, boiling de-stone, selected, obtain former wheat, be under the condition of 0.38MPa at pressure, wet-hot steam process 60min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 90 DEG C, 15min, second segment is 100 DEG C, 14min, 3rd section is 80 DEG C, 13min, 4th section is 45 DEG C, 10min, dries to moisture content≤4.0%, obtains oat dry granular;
(3) prepare oat meal: by step (2) gained oat dry granular, be placed in Universalpulverizer, cross 60 mesh sieves after pulverizing, obtain oat meal;
(4) Instant oat complete powder is prepared: get step (3) gained oat meal 10kg, add 0.05kg FOS, 0.03kg lecithin, 0.02kg stearoyl lactate again, after mixing, be placed in airslide disintegrating mill, ultramicro grinding 15min, obtains the Instant oat complete powder that particle diameter is 20 μm.This oatmeal particle diameter cumulative distribution reaches D97 rank, and instant capacity well, is not easily united, delicate mouthfeel, can be used as cereals solid beverage base-material, can meet nutritive value and the double requirements reconstituting characteristic.
Embodiment 3:
(1) prepare oat grain: get Avena stivai raw grain, cleaning removal of impurities, comprise the removing dust that threshes wheat, mud, wheat stalk, boiling de-stone, husking by impact, the rough separation of paddy, selected, obtain former wheat, be under the condition of 0.45MPa at pressure, wet-hot steam process 45min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 100 DEG C, second segment is 115 DEG C, 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 12min, dry to moisture content≤4.0%, obtain oat dry granular;
(3) prepare oat meal: by step (2) gained oat dry granular, be placed in Universalpulverizer, cross 60 mesh sieves after pulverizing, obtain oat meal;
(4) Instant oat complete powder is prepared: get step (3) gained oat meal 9kg, add 1kg white granulated sugar, 0.02kg stearoyl lactate again, after mixing, be placed in airslide disintegrating mill, pulverize 18min, obtain the Instant oat complete powder that particle diameter is 20 μm.This oatmeal particle diameter cumulative distribution reaches D97 rank, and instant capacity well, is not easily united, delicate mouthfeel, can be used as cereals solid beverage base-material, can meet nutritive value and the double requirements reconstituting characteristic.
Embodiment 4:
(1) prepare oat grain: get naked oats raw grain, cleaning removal of impurities, comprise the removing dust that threshes wheat, mud, wheat stalk, boiling de-stone, selected, obtain former wheat, be under the condition of 0.40MPa at pressure, wet-hot steam process 48min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 95 DEG C, 10min, second segment is 110 DEG C, 11min, 3rd section is 85 DEG C, 12min, 4th section is 48 DEG C, 13min, dries to moisture content≤4.0%, obtains oat dry granular;
(3) prepare oat meal: by step (2) gained oat dry granular, be placed in Universalpulverizer, cross 60 mesh sieves after pulverizing, obtain oat meal;
(4) prepare Instant oat complete powder: get step (3) gained oat meal 10kg, be placed in airslide disintegrating mill, ultramicro grinding 22min, obtain the Instant oat complete powder that particle diameter is 18 μm.This oatmeal particle diameter cumulative distribution reaches D97 rank, and instant capacity well, is not easily united, delicate mouthfeel, can be used as cereals solid beverage base-material, can meet nutritive value and the double requirements reconstituting characteristic.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for Instant oat complete powder, is characterized in that, comprises the steps:
(1) prepare oat grain: get oat raw grain, cleaning removal of impurities, selected after, obtain former wheat, be under the condition of 0.38 ~ 0.48MPa at pressure, wet-hot steam process 20 ~ 60min, obtains the oat grain after pre-gelatinized;
(2) oat dry granular is prepared: by the oat grain after step (1) gained pre-gelatinized, carry out four sections of gradient low temperature dryings, first paragraph is 90 ~ 105 DEG C, second segment is 100 ~ 125 DEG C, 3rd section is 80 ~ 100 DEG C, and the 4th section is 45 ~ 60 DEG C, and the time of every is 10 ~ 15min, dry to moisture content≤4.0%, obtain oat dry granular;
(3) oat meal is prepared: by step (2) gained oat dry granular, carry out grinding and sieving, obtain oat meal;
(4) Instant oat complete powder is prepared: get step (3) the gained oat meal that parts by weight are 8 ~ 10 parts, adding parts by weight is again the dispersant of 0 ~ 2 part, the emulsifying agent of 0 ~ 0.05 part, after mixing, carrying out ultramicro grinding to particle diameter is D97≤25 μm, obtains Instant oat complete powder.
2. the preparation method of a kind of Instant oat complete powder according to claim 1, is characterized in that, step (1) described oat is Avena stivai or naked oats.
3. the preparation method of a kind of Instant oat complete powder according to claim 1, is characterized in that, the described four sections of gradient low temperature dryings of step (2), first paragraph is 100 DEG C, and second segment is 115 DEG C, and the 3rd section is 90 DEG C, 4th section is 50 DEG C, and the time of every is 12min.
4. the preparation method of a kind of Instant oat complete powder according to claim 1, is characterized in that, the described grit number excessively of step (3) is 60 orders.
5. the preparation method of a kind of Instant oat complete powder according to claim 1, it is characterized in that, step (4) described dispersant is the one in maltodextrin, white granulated sugar, functional oligose, and described emulsifying agent is one or both in lecithin, hard ester acyl lactylate.
6. the preparation method of a kind of Instant oat complete powder according to claim 5, is characterized in that, described functional oligose is the one in polydextrose, FOS, oligoisomaltose, xylo-oligosaccharide.
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Cited By (10)
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| CN105995475A (en) * | 2016-06-24 | 2016-10-12 | 桂林西麦生物技术开发有限公司 | Walnut and oat powder and production method thereof |
| CN106036422A (en) * | 2016-06-24 | 2016-10-26 | 桂林西麦生物技术开发有限公司 | Walnut oat powder and preparation method thereof |
| CN106036723A (en) * | 2016-06-24 | 2016-10-26 | 桂林西麦生物技术开发有限公司 | Walnut and oat powder and production method thereof |
| CN106136033A (en) * | 2016-06-24 | 2016-11-23 | 桂林西麦生物技术开发有限公司 | Semen Juglandis oatmeal and preparation method thereof |
| CN106879940A (en) * | 2017-03-24 | 2017-06-23 | 桂林旅游学院 | A kind of preparation method of pure oatmeal |
| CN107334054A (en) * | 2017-07-27 | 2017-11-10 | 桂林西麦食品股份有限公司 | A kind of preparation method of instant oats milk powder |
| CN108308520A (en) * | 2018-02-11 | 2018-07-24 | 山东蒙北燕麦加工有限公司 | Ultralow temperature saves the preparation method of the oatmeal of nutrition from damage |
| CN110584006A (en) * | 2019-09-23 | 2019-12-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Preparation process of oat rice puffed powder and oat rice puffed powder |
| CN115226842A (en) * | 2022-07-25 | 2022-10-25 | 四川轻化工大学 | Health-care corn flour convenient to brew and preparation process 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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| CN105995475A (en) * | 2016-06-24 | 2016-10-12 | 桂林西麦生物技术开发有限公司 | Walnut and oat powder and production method thereof |
| CN106036422A (en) * | 2016-06-24 | 2016-10-26 | 桂林西麦生物技术开发有限公司 | Walnut oat powder and preparation method thereof |
| CN106036723A (en) * | 2016-06-24 | 2016-10-26 | 桂林西麦生物技术开发有限公司 | Walnut and oat powder and production method thereof |
| CN106136033A (en) * | 2016-06-24 | 2016-11-23 | 桂林西麦生物技术开发有限公司 | Semen Juglandis oatmeal and preparation method thereof |
| CN106879940A (en) * | 2017-03-24 | 2017-06-23 | 桂林旅游学院 | A kind of preparation method of pure oatmeal |
| CN107334054A (en) * | 2017-07-27 | 2017-11-10 | 桂林西麦食品股份有限公司 | A kind of preparation method of instant oats milk powder |
| CN108308520A (en) * | 2018-02-11 | 2018-07-24 | 山东蒙北燕麦加工有限公司 | Ultralow temperature saves the preparation method of the oatmeal of nutrition from damage |
| CN108308520B (en) * | 2018-02-11 | 2021-05-25 | 山东蒙北燕麦加工有限公司 | Preparation method of ultralow-temperature nutrient oat powder |
| CN110584006A (en) * | 2019-09-23 | 2019-12-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Preparation process of oat rice puffed powder and oat rice puffed powder |
| CN115226842A (en) * | 2022-07-25 | 2022-10-25 | 四川轻化工大学 | Health-care corn flour convenient to brew and preparation process thereof |
| CN115226842B (en) * | 2022-07-25 | 2023-09-19 | 四川轻化工大学 | Health-care corn flour convenient to prepare and preparation process 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: 20150902 |