CN106858316A - A kind of full oat hypolipemic function vermicelli and its production method - Google Patents
A kind of full oat hypolipemic function vermicelli and its production method Download PDFInfo
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- CN106858316A CN106858316A CN201710101190.XA CN201710101190A CN106858316A CN 106858316 A CN106858316 A CN 106858316A CN 201710101190 A CN201710101190 A CN 201710101190A CN 106858316 A CN106858316 A CN 106858316A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of full oat hypolipemic function vermicelli and its production method.The present invention obtains the oat complete powder by pre-processing by powder processed, stabilisation, precuring, Crushing of Ultrafine, then by the technological means such as formulation optimization, vacuum and face, special calendering, the organoleptic quality of vermicelli is ensured while oat addition is increased.The oat function vermicelli are made up of the raw material of following weight portion：Pretreatment oat complete powder, 10 parts~100 parts；Wheat flour, 0 part~90 parts；High activity wheat gluten, 0 part~10 parts；Salt, 1 part~3 parts；Edible glue, 0 part~3 parts；Food alkali, 0 part~3 parts；External source starch, 0 part~3 parts.The present invention can be in the case of without any additive, produce 100% oat functional vermicelli product, not only accomplish pure natural quality, belong to dietary nutrition health food, with more significant reduction blood fat, suppress fat effect, for high fat of blood, obese patient provide a kind of good staple food selection.
Description
Technical field
The invention belongs to coarse cereals Flour product manufacture field, refer in particular to one kind and raw material is characterized with oat, by conventional method system
The technological means such as powder, stabilisation, precuring, Crushing of Ultrafine, formulation optimization, vacuum and face, special calendering, production has reducing blood lipid work(
The method of energy vermicelli.The invention product can meet the staple food demand of the special populations such as high fat of blood, obese patient.
Background technology
Cardiovascular and cerebrovascular disease is the common disease for seriously threatening the mankind's particularly the elderly's health, and high fat of blood is coronary disease
One of key factor of the cardiovascular and cerebrovascular diseases such as disease, myocardial infarction, atherosclerosis morbidity, has lipid-reducing function by edible
Food come prevent cardiovascular and cerebrovascular disease turn into Food Science man and nutritionist's focus of attention.
Oat is that a kind of characteristic rain fed crops have both food therapy function.Protein in oat, fat, the total amount of mineral matter and not
Saturated fatty acid content is occupied first of cereal, particularly to maintaining blood glucose balance and suppressing the absorption of cholesterol to have positive effect
Water-soluble dietary fiber --- beta glucan content highest in all cereal, a large amount of animal experiments and human trial show,
Oat has reduce serum cholesterol effect.1997, United States food and drag administration was assert：Oat water-soluble dietary fiber
The generation of angiocardiopathy can be reduced, it is allowed to which oat food need not criticize report, it is possible to carry out effect publicity.Therefore, with oat
The extensive favor of people is increasingly subject to for the food of primary raw material.As China traditional staple food, noodles have be of high nutritive value,
Instant, cheap and the advantages of be easy to carry about with one, up to more than 12,000,000,000 yuan, wherein vermicelli account for 90% to the industry output value.Mesh
Before, vermicelli inter-industry competition is fierce, and product homogeneity is serious, and the market expansion is had difficulty in taking a step.Therefore, exploitation can meet special population need
Ask, the vermicelli new product with health care Yu auxiliary therapeutic action, be following important development direction of the sector, and developing has drop
Blood fat function oat vermicelli have just complied with the development trend.
Domestic and international existing oat noodle product, mainly there is four classes：
The first kind is oat noodles, most commonly seen, is the staple food that the northwest people like.The noodles are fresh flour, now do and now eat,
Industrialization large-scale production cannot be carried out, can not long-term storage and long-distance transport.
Equations of The Second Kind is that oat extrudes noodles, also there is title oat instant noodle.Patents mainly have：A kind of oat instant noodle and
Its preparation method (application number：200810056830.0), oatmeal addition is 60%~90%, and a kind of non-fried oat is cooked
Face (application number：201410396174.4), oatmeal addition is 85%~90%, (the application of the pure oat flour vermicelli of instant edible
Number：201410344716.3), oatmeal addition is 100%.Such so-called naked oats vermicelli or oat instant noodle, different from small
The noodles of wheat flour calendering production, it is general to use HTHP extruding-out process, it is similar to the manufacture craft of bean vermicelli.The purpose is to
Make starch gel gel in oat, be easy to noodles to be molded；Lipase is passivated simultaneously, is extended the shelf life.It has the disadvantage：Needed before edible
The immersion of long period；Intolerant to boiling；Soup, stickness are easily pasted after boiling, nutrition leak is serious.
3rd class is fresh (the eating raw) noodles of oat.Such Product processing mode is similar with wheat flour fresh flour.The country has
Some patents of the fresh noodles processing of relevant oat for having authorized or having announced, such as：A kind of oat flour and preparation method thereof (application
Number：201410325568.0), the addition of its oatmeal is 35%~40%.The oat eats noodles technical way bag raw
Include：The external source colloids such as addition sand sagebrush (Artemisia filifolia) seed powder, Artemisia Glue；Product needed is refrigerated.Fibre oat high eats the manufacturing technology (application of noodles raw
Number：201310123826.2), its oatmeal addition is 50%~60%, and the oat eats noodles technical way raw to be included：
Gluten fortifier or the external source colloids such as addition soybean protein, Gluten, Artemisia Glue or flax glue；Need to be aged under the conditions of low temperature and high relative humidity
12~36h.
4th class is oat vermicelli truly.The patent No. 201110201904.7 disclose a kind of oat noodle and
Its production technology, by percentage by weight for 8~15% oats, 0.03~0.08% salt compounded of iodine and 85~92% flour are constituted.It is aobvious and
It is clear to, oatmeal adding proportion is low in its product, only a kind of oat local flavor vermicelli.
For the processing method of the 3rd and the 4th class oat vermicelli related to the present invention (containing fresh noodles), remain with
Lower weak point：
First, existing method uses swallow wheat core powder to produce the raw material of noodles, has given up oat bran and (has accounted for oat total amount
30% or so), and in oat topmost functional component glucan more than half in wheat bran, therefore considerably reduce swallow
The functional characteristics such as the lipid-loweringing of wheat.It is that content of cellulose is high in oat bran to give up oat bran reason, if do not carry out it is appropriate plus
Work treatment, obtained sensory of noodles is poor and nondigestible；Lipase, fat oxidation enzyme activity are high in oat bran simultaneously, product
It is apt to deteriorate.
Second, the raw material that existing method is used --- oat powder carries out stabilization processes.Lipase, fat in oatmeal
Fat oxidase is high；Meanwhile, (unsaturation) fat content is high in oatmeal.If not carrying out stabilization processes, fat is easily by fat
Rotten, the taste and flavor of influence oat noodle product is lost in fat enzyme hydrolysis and further generation Kazakhstan, causes shelf life of products short.
3rd, existing method only improves Quality of Fine Dried Noodles by adding the flour-dough improvers such as Gluten, external source colloid, thus
Oat adding proportion in vermicelli is restricted, and is usually no more than 60%, so as to be difficult to embody the specific of oat vermicelli product
Lipid-reducing function characteristic.Because avenin contains more globulin, but glutelin, albumin and alcohol soluble protein compare wheat
The content of powder is low；Meanwhile, avenin molecular weight is smaller, insecure with gluten structure that water is mixed to form, without viscoplasticity,
The machining characteristics of the dough of making are far below wheat dough.If oat powder content is high in vermicelli, vermicelli finished product can be caused to break
Bar rate increases, the strip-breaking rate that boils is high, easily mix soup etc..
The content of the invention
The purpose of the present invention is directed to above mentioned problem and provides a kind of full oat hypolipemic function vermicelli and its production method,
Especially by technologies such as oat complete powder stabilisation, miniaturization, precuring, formulation optimization, vacuum and faces, produce oat complete powder high and contain
Amount (reaching as high as 100%) and the oat vermicelli with hypolipemic function.Product of the present invention not only ensure that the good product of vermicelli
Matter, while having significant blood fat reducing function.The invention product can be high fat of blood, fat trouble as a kind of new type health staple food
Person provides a kind of good staple food selection.
First, " oat complete powder " for being suitable to the processing of oat vermicelli is prepared using following methods.First, oat raw material powder.
Clean oat is obtained by conventional cleaning method, powder processed is then carried out, swallow wheat core powder and oat bran is obtained；Wherein, oat bran
Skin mixes with swallow wheat core powder again after further crushing, and obtains oat complete powder；Second, the stabilisation of oat complete powder.To oat complete powder
It is heat-treated, the purpose of sterilized blunt enzyme can be reached, it is ensured that oat complete powder and its vermicelli product storage-stable, and can be taken off
The bitter taste that oatmeal is intrinsic is removed, improves the processing quality and edible quality of oatmeal；Oat complete powder can be carried out at degreasing simultaneously
Reason, also may be selected not carry out ungrease treatment.Also can solve that oat complete powder oil content is high, cause asking for vermicelli processing quality reduction
Topic, and the storage stability of oat vermicelli is ensure that, extend shelf life of products；3rd, the precuring of oat complete powder.By suitable
Degree maturation process is gelatinized oat starch, promotes noodles to be molded using the adhesive effect between gelatinized starch, so as to improve oatmeal
Addition；4th, the miniaturization of oat complete powder.Crushing of Ultrafine prepares the powder of uniform and smooth, improves the coarse mouth of coarse cereal noodles
Sense, increases the digestibility of oat in vermicelli, and Crushing of Ultrafine process is smaller on wherein original nutritional ingredient influence.
Then, the addition of oat complete powder in vermicelli is further improved by following technical method, quality is good is made
Oat vermicelli.First, vacuum and surface technology, vacuum and face can be such that raw material mixes evenly, and water suction is abundant；And be conducive to gluten
The quick formation of network structure, improves noodle quality, makes noodle color uniform colorless poor, and elasticity, hardness, boiling fastness and mouthfeel are bright
It is aobvious to be better than common liner；Second, formulation optimization.Using common/modified wheat gluten, dough characters is improved, improve the extension of dough
Property, increase the hardness and toughness of noodles, make oat vermicelli that there is more preferable organoleptic quality and texture characteristic；Edible glue of the present invention can
Accomplish zero addition, the vermicelli that production is obtained remain to obtain good texture characteristic, accomplish pure natural quality, be a kind of real
Healthy food.
The present invention is to realize above-mentioned technical purpose by following technological means.
A kind of full oat hypolipemic function vermicelli provided by the present invention, the Ju Ti Pei Fang of the vermicelli is according to weight point
Number is calculated as：
Pretreatment oat complete powder, 10 parts~100 parts；
Wheat flour, 0 part~90 parts；
High activity wheat gluten, 0 part~10 parts；
Salt, 1 part~3 parts；
Edible glue, 0 part~3 parts；
Dietary alkali, 0 part~3 parts；
External source starch, 0 part~3 parts；
Water：Account for the 30%~45% of above-mentioned raw materials gross weight.
The pretreatment oat complete powder, is prepared in the steps below：
(1) cleaning of oat raw material；(2) preparation of oat complete powder；(3) stabilisation of oat complete powder；(4) oat complete powder
Precuring；(5) Crushing of Ultrafine of oat complete powder.
The raw material handling mainly includes oat impurity elimination, shelling and screening technology treatment；
The preparation of the oat complete powder can be milled using flour mill, beater grinder or stone mill, and screening obtains swallow wheat core powder
And oat bran；Oat bran mixes with swallow wheat core powder again after further crushing, and obtains oat complete powder.It is preferred that flour milling of stone grinder, should
Method destroys smaller, product wheat aromatic flavour to the nutriment of oat.Grinding particle size is controlled in 80~250 mesh, preferably 120~
160 mesh.
The stabilisation of the oat complete powder, can be passivated it using usual manners such as hot blast, infrared, microwave or steam treatments
Middle lipase and fat oxidation enzyme activity；Also ungrease treatment is optionally carried out.The stabilisation of the oat complete powder is preferably micro-
Ripple is stabilized, its stabilization processes time 3~15min, preferably 4~5min；50~85 DEG C of temperature, preferably 60~75 DEG C；It is described
Ungrease treatment can use n-hexane, petroleum ether, supercritical CO2Or subcritical butane equal solvent is solvent.
The precuring treatment of the oat complete powder, can be steamed or roller drying etc. using electromagnetism frying, extrusion, steam
Conventional precuring mode；It is preferred that extrusion, condition is that moisture content of material is 13~28%, 120~240 DEG C of temperature, screw rod
150~280r/min of rotating speed, preferred feed moisture is 22~26%, 170~190 DEG C of temperature, screw speed 220~
260r/min。
The ultramicro grinding of the oat complete powder, is that oat complete powder is overcome in solid using mechanical or hydrokinetic method
Portion's cohesiveness is allowed to broken, can specifically be crushed using mill Jie formula, air blast ultramicro powder is broken or mechanical shearing type ultramicro grinding etc..Will
Oat complete powder particle is crushed to the powder of 80~250 mesh, preferably 150~250 mesh.
Oat complete powder after pretreatment, supplementary material is mixed.The mixing of the supplementary material, can be mixed using conventional powder
Conjunction equipment, will pre-process oat complete powder and wheat flour, tanimoto powder and additive etc. and mix according to the ratio uniform being formulated；
The wheat flour is wheat high-strength flour or muscle high spy's refined flour etc.；
The high activity wheat gluten is the common Gluten of commercialization or modified wheat gluten.It is preferred that modified wheat gluten, U.S. MGP
Ingredients, Inc. Products.Main component is glutenin and gliadin, and glutenin influences the elasticity of dough,
Gliadin influences the extensibility of dough, can improve the quality characteristic of noodles.
The edible glue can be any one or more group in konjaku powder, sand sagebrush (Artemisia filifolia) powder, guar gum or xanthans etc.
Conjunction is used, and can improve the processing characteristics of dough, makes noodle structure closely, and surface is smooth.
The salt is sodium chloride, in addition to being acted on certain seasoning, can also restrain gluten tissue, improves the network of gluten
The processing performance of structure and dough.Easily make dough maturity, and varied bacteria growing can be suppressed, prevent dough corrupt.
The external source starch, including cornstarch, tapioca, farina or their modified product (such as hydroxypropyl
Base starch) etc. in any one or more be applied in combination the surface texture that can improve noodles, increase the soft and smooth agreeable to the taste of noodles
Property.
The dietary alkali is sodium carbonate or potassium carbonate.
The temperature of the water can be 20~30 DEG C.
The present invention provides a kind of preparation method of full oat hypolipemic function vermicelli, carries out as steps described below：
(1) screen：Pretreatment oat complete powder, wheat flour and the dispensing that will be sufficiently mixed carry out sieving treatment, reject former
The debris that are mixed with material, foreign matter and the bulky grain not crushed；
And face (2)：The mixed powder through screening is carried out into mix, stirring with the water dissolved with salt and food alkali, face is obtained
Wadding；
(3) cure：Face wadding is cured, the dough after being cured；
(4) roller sheet：Dough after the curing is pressed into face band；
(5) cut：The face band is cut into vermicelli strip；
(6) dry：By vermicelli strip drying, the vermicelli strip after being dried；
(7) pack：By the vermicelli strip cut-out after drying, packed after metering, obtain the full oat hypolipemic function
Vermicelli.
In above method step (2), described and face using vacuum and the method in face, specifically refer to by wheat flour, dispensing with
Vacuum and face are carried out after pretreated oat complete powder mixing, the time is 10~25min, and vacuum is 0.04~﹣ of ﹣ 0.08MPa；
It is preferred that 15-20min, vacuum 0.05~﹣ of ﹣ 0.06MPa.Can also be using normal pressure and the method in face.
In above method step (3), the curing can be carried out by the way of dough standing, and the time is 15~60min, excellent
Select 25~45min.
In above method step (4), the thickness of the face band is 0.8~1.5mm.
The width of vermicelli strip is 1.5~2.0mm in the step (5) and (7).
In above method step (6), the vermicelli strip with it is multiple rows of side by side divide a word with a hyphen at the end of a line in the form of carry out low temperature drying, it is described low
Temperature drying includes following four steps successively：(1) cold wind determines bar；(2) tide is protected to perspire；(3) temperature drop tide is risen；(4) cooling.
Wherein, the temperature that the cold wind determines bar is 18~26 DEG C；The time that the cold wind determines bar is 20~25min；It is described
The relative humidity that cold wind determines vermicelli strip after bar is 80%~85%；
The temperature for protecting tide perspiration is 36~42 DEG C；The time for protecting tide perspiration is 10~15min；Guarantor's tide goes out
The relative humidity of vermicelli strip is 80%~90% after sweat；
The temperature of described liter of temperature drop tide is 40~50 DEG C；The time of described liter of temperature drop tide is 30~35min；Described liter of temperature drop
The relative humidity of vermicelli strip is 55%~60% after tide；
The temperature of the cooling is 25~30 DEG C；The time of the cooling is 25~30min；The cooling dissipates
The relative humidity of vermicelli strip is 60%~65% after heat.
In the above method, after the vermicelli strip is dried, may also include carries out slow shortcake to the vermicelli strip after drying
The step of；The slow crisp temperature is 20~24 DEG C；The slow crisp time is 30~60min.
Beneficial effects of the present invention：
First, the present invention can produce 100% oat functional vermicelli and produce in the case of without any additive
Product, not only accomplish pure natural quality, belong to dietary nutrition health food, with more significant reduction blood fat, suppress obesity
Effect；
Second, the present invention uses oat complete powder, completely remains the nutritional ingredient such as all beta glucans in oat, meets existing
Food substitutes pursues natural, nutrition, the overall development trend of health；
3rd, the present invention reduces Granularity And Damaged Starch by flour milling of stone grinder, the holding peculiar fragrance of oat, improves vermicelli
Organoleptic quality and local flavor；
4th, the present invention reaches the purpose of sterilized blunt enzyme, it is ensured that the guarantor of product by the stabilization processes to oat complete powder
The matter phase, and the intrinsic bitter taste of oatmeal can be sloughed, improve the processing quality and edible quality of oatmeal；
5th, the present invention solves oat bran, oat flour oil content is high causes vermicelli by the degreasing to oat complete powder
The problem of processing quality reduction, and the storage stability of vermicelli is ensure that, extend shelf life of products；
6th, the present invention uses precuring technology, under conditions of without external source colloid, significantly improves oat complete powder and adds
Dosage, increases digestibility；
7th, the present invention uses Crushing of Ultrafine technology, prepares the oatmeal of uniform and smooth, improves the mouthfeel of coarse cereal noodles, carries
Digestibility high；
8th, the present invention improves dough characters by adding the auxiliary materials such as modified wheat gluten and vacuum and surface technology, it is ensured that
The fine quality of vermicelli, the vermicelli strip-breaking rate being made is low, and smooth in taste, chewy, texture characteristic are good, with oat peat-reek.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment, but protection scope of the present invention is not limited
In this.Experimental technique used in following embodiments is conventional method unless otherwise specified；It is used in following embodiments
Reagent, material etc., unless otherwise specified, commercially obtain.
The making of embodiment 1, full oat hypolipemic function vermicelli
(1) preparation of oat complete powder is pre-processed
1) raw material handling
Oat through conventional method impurity elimination, shell, mill and screen.
2) flour milling of stone grinder
Oat grain after cleaning is put into stone mill, is ground, obtain the oat complete powder of 80 mesh.
3) stabilization processes
Oat complete powder is placed in microwave equipment, process time 6min under conditions of being 70 DEG C in temperature.
4) extrusion
Oat complete powder after stabilization processes is put into extrusion equipment, moisture content of material is 13%, extruding temperature
It is 120 DEG C to spend, and screw speed 150r/min is obtained by the oatmeal of precuring.
5) ultramicro grinding
Oat complete powder is carried out into ultramicro grinding, using mill Jie's formula breaking method, is put into ball mill, crush 15min, obtained
The uniform and smooth powder of 200 mesh.
(2) making of vermicelli
1) dry powder premixing
10 kilograms of oat complete powders are weighed, 90 kilograms of wheat high-strength flours, 1 kilogram of Gluten is placed in double-cone mixer and mixes equal
It is even.
And face 2)
The raw material of premixing is placed in vacuum dough mixing machine, and 1 kilogram of salt is previously dissolved in 35 kilograms of water.Using true
Empty and face mode, sets vacuum as ﹣ 0.04MPa, stirs 10min.
2) cure
The dough become reconciled is poured out from vacuum dough mixing machine, being placed in carries out standing curing, curing time on noodles conveyer belt
It is 15min.
3) roller sheet and slitting
To be put into oodle maker through the dough after overcuring, be 0.8mm's by making dough be pressed into thickness after multiple tracks pressure roller
After the band of face, the strip that width is 1.5mm is cut into.
4) dry
By vermicelli strip with it is multiple rows of divide a word with a hyphen at the end of a line side by side in the form of dried in drying room, drying course is divided into four-stage：1. it is cold
Wind determines bar：Temperature is 18 DEG C, and relative humidity is 85%；Run time is 25min；2. tide is protected to perspire：Temperature is 36 DEG C；It is relatively wet
Spend is 85%；Run time is 15min；3. temperature drop tide is risen：Temperature is 40 DEG C；Relative humidity is 55%；Run time is
35min；4. cooling：Temperature is 25 DEG C；Relative humidity is 60%；Run time is 30min.
5) shortcake is delayed
After vermicelli integrally enter drying room back segment, shortcake 60min is delayed under the conditions of being placed in 20 DEG C.
6) cut off, measure, pack
Vermicelli to being made cut off, and are packed using plastics or paper material after metering；Cased after product inspection.
(3) quality evaluation of vermicelli
Products characteristics：Local flavor is gentle, boil after elasticity it is good, do not stick to one's teeth, be difficult broken strip.
The making of embodiment 2, full oat hypolipemic function vermicelli
(1) preparation of oat complete powder is pre-processed
1) raw material handling
Oat is through conventional method impurity elimination, shelling, screening.
2) hammer milling
Oat grain after cleaning is put into hammer stone flour mill and is crushed, obtain the oat complete powder of 250 mesh.
3) stabilization processes
Oat complete powder is open in canister and divides into 0.5cm thin layers, 105 DEG C of atmospheric steams steam 15min, then enter
Row ungrease treatment.
4) frying treatment
Oat bran powder and swallow wheat core powder mixing by after, carries out frying treatment, is filled under the conditions of being 70~120 DEG C in temperature
Divide and stir-fry, the oat complete powder for being cured.
5) ultramicro grinding
Oat complete powder is carried out into ultramicro grinding, using the broken method of air blast ultramicro powder, is put into airslide disintegrating mill, crushed
13min, obtains the uniform and smooth powder of 150 mesh.
(2) making of vermicelli
1) weigh double centner oat complete powder, 10 kilograms of modified wheat glutens, 2 kilograms of konjaku powders, 0.5 kilogram of xanthans,
2.5 kilograms of sodium carbonate, 3 kilograms of farinas are well mixed, and are placed in vacuum dough mixing machine, add dry powder quality fraction 45%
Water and the salt of dry powder quality fraction 1.5%, stir 20min, and vacuum is ﹣ 0.07Mpa.
2) curing, roller sheet and slitting, drying, slow crisp, cut-out, metering, packaging and other steps are with example 1.
(3) quality evaluation of vermicelli
Products characteristics：Local flavor is gentle, boil after elasticity it is good, do not stick to one's teeth, be difficult broken strip.
The making of embodiment 3, full oat hypolipemic function vermicelli
(1) preparation of oat complete powder is pre-processed
1) raw material handling
Oat is through conventional method impurity elimination, shelling, screening.
2) it is milled
Oat grain after cleaning is put into common flour mill and is crushed, obtain the oat complete powder of 100 mesh.
3) stabilization processes
Oatmeal is placed in hot-air oven, 30min is toasted under the conditions of 155 DEG C.
4) roller drying treatment
Oat complete powder and water are pressed into solid-liquid ratio 1:4 mixing, slurry is distributed evenly in steam-heated cylinder surface,
Temperature is 150 DEG C, obtains precuring oat complete powder.
5) ultramicro grinding
Oat complete powder is carried out into ultramicro grinding, using mechanical shearing type superfine grinding method, mechanical ultramicro grinding is put into
In machine, 15min is crushed, obtain the uniform and smooth powder of 150 mesh.
(2) making of vermicelli
1) 70 kilograms of oat complete powders, 30 kilograms of wheat high-strength flours, 8 kilograms of modified wheat glutens, 3 kilograms of sand sagebrush (Artemisia filifolia) powder, 3,000 are weighed
After gram potassium carbonate is well mixed, it is placed in vacuum dough mixing machine, adds the water and dry powder quality fraction 2% of dry powder quality fraction 37%
Salt, stirs 15min, and vacuum is ﹣ 0.05MPa.
2) curing, roller sheet and slitting, drying, slow crisp, cut-out, metering, packaging and other steps are with example 1.
(3) quality evaluation of vermicelli
Products characteristics：Local flavor is gentle, boil after elasticity it is good, do not stick to one's teeth, be difficult broken strip.
The making of embodiment 4, full oat hypolipemic function vermicelli
(1) preparation of oat complete powder is pre-processed
1) raw material handling
Oat is through conventional method impurity elimination, shelling, screening.
2) hammer milling
Oat grain after cleaning is put into hammer stone flour mill and is crushed, obtain the oat complete powder of 250 mesh.
3) stabilization processes
Oat complete powder is open in canister and divides into 0.5cm thin layers, 85 DEG C of atmospheric steams steam 15min.
4) frying treatment
Oat bran powder and swallow wheat core powder mixing by after, carries out frying treatment, is filled under the conditions of being 70~120 DEG C in temperature
Divide and stir-fry, the oat complete powder for being cured.
5) ultramicro grinding
Oat complete powder is carried out into ultramicro grinding, using the broken method of air blast ultramicro powder, is put into airslide disintegrating mill, crushed
13min, obtains the uniform and smooth powder of 100 mesh.
(2) making of vermicelli
1) double centner oat complete powder is weighed, is placed on after screen in vacuum dough mixing machine, add dry powder quality fraction 45%
Water and the salt of dry powder quality fraction 2%, stir 20min, and vacuum is ﹣ 0.07Mpa.
2) curing, roller sheet and slitting, drying, slow crisp, cut-out, metering, packaging and other steps are with example 1.
(3) quality evaluation of vermicelli
Products characteristics：Local flavor is gentle, boil after elasticity it is good, do not stick to one's teeth, be difficult broken strip.
The quality evaluation of embodiment 5, full oat hypolipemic function vermicelli
Experiment material is the oat complete powder reducing blood lipid vermicelli of embodiment 3.
(1) vermicelli mechanical characteristic is determined
Vermicelli mechanical characteristic is determined
Elastic modelling quantity reflects the elasticity of vermicelli, and the quality of the bigger explanation vermicelli of the numerical value for obtaining is better, and fracture strength is represented
The intensity of vermicelli, is an index of vermicelli tensile resistance.Find out that wheat and the mechanical index of oat are more or less the same from table, say
Bright pure oat vermicelli have the mechanical quality close with wheat vermicelli.
(2) vermicelli cooking quality is determined
Vermicelli cooking quality is determined
The cooking loss rate of oat complete powder vermicelli A is high compared with wheat vermicelli, and digestion time shortens, because oat is by pre-
Vermicelli are made after curing to be more easy to be cooked.The reason for cooking loss rate is high is probably by after pretreatment, the damage starch of oat contains
Amount increases, and causes cooking loss rate to improve, but in the tolerance interval of coarse cereal noodles.
(3) TPA of vermicelli is determined
The TPA of vermicelli is determined
TPA (texture characteristic) index of vermicelli is the quantization of vermicelli organoleptic quality, it can be seen from the table oat complete powder vermicelli A
Indices with common wheat vermicelli difference less, illustrate that pure oat vermicelli can have the viscoplasticity of similar common liner, chew
Strength and mouthfeel.
(4) the acceleration storage test of vermicelli
Vermicelli storage quality is determined
Note：Oat complete powder vermicelli A processes the oat complete powder for obtaining through the inventive method and prepares；Oat complete powder vermicelli B is by swallow
Wheat seed is directly crushed the full powder for obtaining and is prepared.
Accelerating storage test can reflect the storage-stable of vermicelli, and vermicelli are fitted into valve bag, be placed in 40 DEG C of perseverance
In warm incubator, three groups of acid values and peroxide value of vermicelli are determined after 30 days, by table as can be seen that oat complete powder vermicelli A and
The acid value and peroxide value of wheat flour vermicelli are of substantially equal, and the acid value and peroxide value of oat complete powder vermicelli B are higher, and have acid
The rancidity for losing, shows that oat complete powder stabilization processes can ensure the storage-stable of vermicelli.
Claims (10)
1. a kind of full oat hypolipemic function vermicelli, it is characterised in that the Ju Ti Pei Fang of the vermicelli is according to weight fraction meter
For：
Pretreatment oat complete powder, 10 parts~100 parts；
Wheat flour, 0 part~90 parts；
High activity wheat gluten, 0 part~10 parts；
Salt, 1 part~3 parts；
Edible glue, 0 part~3 parts；
Dietary alkali, 0 part~3 parts；
External source starch, 0 part~3 parts；
Water：Account for the 30%~45% of above-mentioned raw materials gross weight.
2. a kind of full oat hypolipemic function vermicelli according to claim 1, it is characterised in that the pretreatment oat
Quan Fen, is prepared in the steps below：
(1) oat raw material handling；(2) preparation of oat complete powder；(3) stabilisation of oat complete powder；(4) oat complete powder is pre-cooked
Change；(5) ultramicro grinding of oat complete powder.
3. a kind of full oat hypolipemic function vermicelli according to claim 2, it is characterised in that in the step (2)
The preparation of oat complete powder is milled using flour mill, beater grinder or stone mill, screening obtain oat complete powder including swallow wheat core powder and
Oat bran powder；
It is preferred that flour milling of stone grinder, grinding particle size control is in 80~250 mesh, preferably 120~160 mesh.
4. a kind of full oat hypolipemic function vermicelli according to claim 2, it is characterised in that in the step (3)
The stabilisation of oat complete powder, using hot blast, infrared, microwave or steam treatment, lipase and fatty oxygen in passivation oat complete powder
Change enzyme activity, also optionally carry out ungrease treatment；
The preferred microwave of stabilisation of the oat complete powder, 3~15min of stabilization processes time, preferably 4~5min；Temperature
50~85 DEG C, preferably 60~75 DEG C of degree.
5. a kind of full oat hypolipemic function vermicelli according to claim 2, it is characterised in that in the step (4)
The precuring treatment of oat complete powder is steamed or roller drying using electromagnetism frying, extrusion, steam.
6. a kind of full oat hypolipemic function vermicelli according to claim 5, it is characterised in that in the step (4)
The preferred extrusion of precuring processing method of oat complete powder, condition is that moisture content of material is 13~28%, temperature 120~
240 DEG C, 150~280r/min of screw speed；
The optimum condition of the extrusion is that moisture content of material is 22~26%, 170~190 DEG C of temperature, screw speed 220
~260r/min.
7. a kind of full oat hypolipemic function vermicelli according to claim 2, it is characterised in that in the step (5)
The ultramicro grinding of oat complete powder is to overcome solid interior cohesiveness to be allowed to using mechanical or hydrokinetic method oat complete powder
It is broken, crushed using mill Jie formula, air blast ultramicro powder is broken or mechanical shearing type ultramicro grinding, oatmeal particle is crushed to 80~
The powder of 250 mesh, preferably 150~250 mesh.
8. a kind of full oat function of blood sugar reduction vermicelli according to claim 1, it is characterised in that the wheat flour is small
Wheat high-strength flour or muscle high spy's refined flour；
The high activity wheat gluten is the common Gluten of commercialization or modified wheat gluten；
The edible glue can be applied in combination for any one or more in konjaku powder, sand sagebrush (Artemisia filifolia) powder, guar gum or xanthans；
The salt is sodium chloride；
The external source starch be cornstarch, tapioca, farina or their modified product in any one or it is many
Plant and be applied in combination；
The dietary alkali is sodium carbonate or potassium carbonate；
The temperature of the water can be 20~30 DEG C.
9. a kind of preparation method of full oat function of blood sugar reduction vermicelli according to claim 1, it is characterised in that including
Following steps are carried out：
(1) screen：Pretreatment oat complete powder, wheat flour and the dispensing that will be sufficiently mixed carry out sieving treatment, in rejecting raw material
The debris that are mixed with, foreign matter and the bulky grain not crushed；
And face (2)：The mixed powder through screening is carried out into mix, stirring with the water dissolved with salt and food alkali, face wadding is obtained；
(3) cure：Face wadding is cured, the dough after being cured；
(4) roller sheet：Dough after the curing is pressed into face band；
(5) cut：The face band is cut into vermicelli strip；
(6) dry：By vermicelli strip drying, the vermicelli strip after being dried；
(7) pack：By the vermicelli strip cut-out after drying, packed after metering, obtain the full oat hypolipemic function vermicelli.
10. a kind of preparation method of full oat function of blood sugar reduction vermicelli according to claim 9, it is characterised in that institute
Step (2) neutral plane is stated using vacuum and the method in face, specifically refers to mix wheat flour, dispensing and pretreated oat complete powder
Vacuum and face are carried out after conjunction, the time is 10~25min, and vacuum is ﹣ 0.04~﹣ 0.08Mpa, preferably 15-20min, vacuum ﹣
0.05~﹣ 0.06MPa；
In the step (3), it is described curing using dough standing by the way of carry out, the time be 15~60min, preferably 25~
45min；
In the step (4), the thickness of the face band is 0.8~1.5mm；
The width of vermicelli strip is 1.5~2.0mm in the step (5) and (7).
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