CN107279736A - A kind of vegetables oatmeal and preparation method - Google Patents
A kind of vegetables oatmeal and preparation method Download PDFInfo
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- CN107279736A CN107279736A CN201710530408.3A CN201710530408A CN107279736A CN 107279736 A CN107279736 A CN 107279736A CN 201710530408 A CN201710530408 A CN 201710530408A CN 107279736 A CN107279736 A CN 107279736A
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- Prior art keywords
- oat
- oatmeal
- vegetables
- cabbage
- carrot
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Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Abstract
The invention discloses a kind of vegetables oatmeal and preparation method, preparation method is：The oat of removal of impurities, shelling is added to the water, boiled, is dehydrated, pelletizing, then puts into steaming Mai Jizhong, steams, makes the enzyme-deactivating in oat；Sheet is pressed into, is dried；Carrot is dehydrated respectively with cabbage, is freeze-dried, grind into powder, sieving；Sheet oat, carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde are mixed, a kind of vegetables oatmeal is obtained.The present invention is boiling wheat, is drying wheat, the steaming multiple enzyme link of going out of wheat, strictly controls key parameter, prepares color and luster and superior in quality oatmeal.Measured particularly at the dehydration of carrot and cabbage, be that to be dehydrated in 5 7h to biodiversity content be 7% 10%, so the nutritional ingredient of carrot and cabbage can be controlled to be sufficiently reserved, it is to avoid nutrition is decomposed.The vegetables oatmeal of the present invention, brews rear color and luster and mouthfeel is pleasant, and comprehensive nutrition enriches.
Description
Technical field
The invention belongs to food processing field, a kind of preparation method of vegetables oatmeal is specifically related to.
Background technology：
Oat is a kind of low temperature class crop that there is drought resisting, barren-resistant, happiness to cool, and is mainly distributed on China's high latitude (north
To the north of 40 degree of latitude), High aititude (more than 1000 meters of height above sea level), high and cold poverty-stricken area, be both cereal crops, be again good feed,
Forage crop, while being also a kind of reducing blood lipid, the functional health-care food crop of hypoglycemic effect.
Oat is one of crop for being of high nutritive value in cereal crops, is described as " first of five grains ", " honors of nine grains ", mainly
Nutritional ingredient is high.Protein content 15.6%, be rice, 2 times of corn, rich in 8 kinds of amino acid needed by human；Fat contains
Amount is 8.8%, rich in a variety of unrighted acids beneficial to health, particularly linoleic acid, leukotrienes；Dimension in oat
Raw element E, vitamin B1, B2 contents are also above wheat and rice, the saponin not having containing other cereal crops also, particularly
Also higher dietary fiber (typically in 3-5%), therefore oat is not only has facilitation to skeleton intelligence development, and
And long-term consumption has good lipid-loweringing, function of reducing blood sugar.
Early in last century the eighties, China's agronomy and medical personnel cooperation show through animal and clinical trial, oat tool
Play the role of substantially to reduce serum cholesterol, triglyceride and beta lipoprotein, this subsequent result has obtained the card of countries in the world
Real, U.S.'s food in 1997 and Drug Administration (FDA) assert that oat water-soluble dietary fiber can reduce cardiovascular disease
The generation of disease, it is allowed to which oat food need not criticize report, it is possible to carry out effect publicity.
Due to its lipid-loweringing, hypoglycemic effect substantially, the exploitation impetus is powerful in the range of world in recent years, as very popular
Health functional food, yield, the output value are continuously increased, and novel product is constantly innovated.Oatmeal is a kind of full bread basket, nutrition
Comprehensively, easy to use, the food shape of the mouth as one speaks is good, is the big oat products of the first in the world, its yield is only second to oat flour in China, is second
Big product, eats crowd greatly, popularity rate is high, but China's oatmeal starting evening, and slowly, type is less, nutrition and taste are single for development.
Carrot has the title of " glabrousleaf asiabell root ".Carrot is rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin
The nutritional ingredients such as B1, vitamin B2, anthocyanidin, calcium, iron.Cabbage is rich in vitamin C.
Carrot, cabbage introducing oatmeal will be dehydrated to strengthen the swallow of oatmeal nutrition and mouthfeel by not yet having at present
The report of oatmeal.
The content of the invention
It is an object of the invention to overcome oatmeal product type less, taste is single, this not comprehensive enough problem of nutrition
A kind of vegetables oatmeal is provided.
Second object of the present invention is to provide a kind of preparation method of vegetables oatmeal.
Technical scheme is summarized as follows：
A kind of preparation method of vegetables oatmeal, comprises the following steps：
(1) it is 1 in mass ratio：2-5 ratio, the oat of removal of impurities, shelling is added to the water, and is 0.3- in steam pressure
0.6Mpa, temperature, under conditions of 90-100 DEG C, to boil untill oat biodiversity content is 14%-17%, is 60- in temperature
90 DEG C, moisture is dewatered to for 7%-10%, pelletizing, then steaming Mai Jizhong is put into, steam pressure 0.3-0.5Mpa is controlled, temperature is
80-100 DEG C, it is 10%-14% to steam to oat biodiversity content, makes the enzyme-deactivating in oat；
(2) oat for obtaining step (1) is pressed into sheet, dries to the sheet swallow that biodiversity content is less than 10%
Wheat；
(3) it is 7%-10% carrot and cabbage to be dehydrated in 5-7h to biodiversity content respectively, and freeze-drying is extremely
Biodiversity content is less than 5%, and grind into powder crosses 50-80 mesh sieves；
(4) it is by mass percentage 63%-69%：5%-9%：5%-9%：10%-20%：2.995%-6.993%：
0.005%-0.007% ratio, by the sheet oat, carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde
Mix, obtain a kind of vegetables oatmeal.
Step (1) is preferably：It is 1 in mass ratio：3 ratio, the oat of removal of impurities, shelling is added to the water, in vapour pressure
Power is 0.4Mpa, and temperature is 75 DEG C in temperature, taken off under conditions of 95 DEG C, to boil untill oat biodiversity content is 15%
Water is 8.5% to moisture, and pelletizing, then put into steaming Mai Jizhong controls steam pressure 0.4Mpa, temperature is 90 DEG C, is steamed to oat water
It is 12% to divide mass content, makes the enzyme-deactivating in oat.
Step (3) is preferably：It is 8.5% that carrot and cabbage are dehydrated in 6h to biodiversity content respectively, freezing
Dry to biodiversity content and be less than 5%, grind into powder crosses 80 mesh sieves.
Step (4) is preferably：It is 65% by mass percentage：8%：8%：15%：3.994%：0.006% ratio,
The sheet oat, carrot meal, cabbage powder, malt extract piece, maltodextrin and food flavor are mixed, a kind of vegetables swallow is obtained
Oatmeal.
Vegetables oatmeal prepared by the above method.
It is an advantage of the invention that：
Boiling wheat, drying wheat, the steaming multiple enzyme link of going out of wheat, strictly controlling key parameter, prepare color and luster and superior in quality
Oatmeal.Particularly at the dehydration of carrot and cabbage measure, be dehydrated in 5-7h to biodiversity content be 7%-
10%, so the nutritional ingredient of carrot and cabbage can be controlled to be sufficiently reserved, it is to avoid nutrition is decomposed.This product is by the multiple enzyme that goes out
Oatmeal is formulated with dehydration carrot, dehydration cabbage afterwards, brews rear color and luster and mouthfeel is pleasant, comprehensive nutrition enriches, and is suitable to
It is edible.
The product of the present invention overcomes prior art single varieties problem, develops oat new varieties.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of vegetables oatmeal, comprises the following steps：
(1) it is 1 in mass ratio：3 ratio, the oat of removal of impurities, shelling is added to the water, and is 0.4Mpa in steam pressure,
Temperature, under conditions of 95 DEG C, to boil untill oat biodiversity content is 15%, is 75 DEG C in temperature, being dewatered to moisture is
8.5%, pelletizing, then steaming Mai Jizhong is put into, steam pressure 0.4Mpa is controlled, temperature is 90 DEG C, is steamed to oat biodiversity content
For 12%, make the enzyme-deactivating in oat；
(2) oat for obtaining step (1) is pressed into sheet, dries to the sheet swallow that biodiversity content is less than 10%
Wheat；
(3) it is 8.5% carrot and cabbage to be dehydrated in 6h to biodiversity content respectively, freeze-drying to moisture
Mass content is less than 5%, and grind into powder crosses 80 mesh sieves；
(4) it is 65% by mass percentage：8%：8%：15%：3.994%：0.006% ratio, by the sheet swallow
Wheat, carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde are mixed, and obtain a kind of vegetables oatmeal.
Embodiment 2
A kind of preparation method of vegetables oatmeal, comprises the following steps：
(1) it is 1 in mass ratio：2 ratio, the oat of removal of impurities, shelling is added to the water, and is 0.3Mpa in steam pressure,
Temperature, under conditions of 90 DEG C, to boil untill oat biodiversity content is 17%, is 60 DEG C in temperature, being dewatered to moisture is
10%, pelletizing, then steaming Mai Jizhong is put into, steam pressure 0.3Mpa is controlled, temperature is 80 DEG C, and steaming to oat biodiversity content is
14%, make the enzyme-deactivating in oat；
(2) oat for obtaining step (1) is pressed into sheet, dries to the sheet swallow that biodiversity content is less than 10%
Wheat；
(3) it is 10% carrot and cabbage to be dehydrated in 5h to biodiversity content respectively, freeze-drying to mass distributary
Measure content and be less than 5%, grind into powder crosses 50 mesh sieves；
(4) it is 69% by mass percentage：5%：9%：10%：6.993%：0.007% ratio, by the sheet swallow
Wheat, carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde are mixed, and obtain a kind of vegetables oatmeal.
Embodiment 3
A kind of preparation method of vegetables oatmeal, comprises the following steps：
(1) it is 1 in mass ratio：5 ratio, the oat of removal of impurities, shelling is added to the water, and is 0.6Mpa in steam pressure,
Temperature, under conditions of 100 DEG C, to boil untill oat biodiversity content is 14%, is 90 DEG C in temperature, being dewatered to moisture is
7%, pelletizing, then steaming Mai Jizhong is put into, steam pressure 0.5Mpa is controlled, temperature is 100 DEG C, and steaming to oat biodiversity content is
10%, make the enzyme-deactivating in oat；
(2) oat for obtaining step (1) is pressed into sheet, dries to the sheet swallow that biodiversity content is less than 10%
Wheat；
(3) it is 7% carrot and cabbage to be dehydrated in 7h to biodiversity content respectively, freeze-drying to mass distributary
Measure content and be less than 5%, grind into powder crosses 80 mesh sieves；
(4) it is 63% by mass percentage：9%：5%：20%：2.995%：0.005% ratio, by the sheet swallow
Wheat,
Carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde are mixed, and obtain a kind of vegetables oatmeal.
After vegetables oatmeal prepared by each embodiment is brewed with boiling water, you can edible.
18 consumers are selected, men and women half and half, the age, at 20 years old to 53 years old, is randomly divided into 3 groups, every group of 6 people eat real respectively
A kind of vegetables oatmeal prepared by example 1, embodiment 2 and embodiment 3 is applied, 18 consumers please oneself, and color and luster is good, mouthfeel
Good, fragrance is light, delicate mouthfeel, is willing to accept.
Claims (5)
1. a kind of preparation method of vegetables oatmeal, it is characterized in that comprising the following steps：
(1) it is 1 in mass ratio：2-5 ratio, the oat of removal of impurities, shelling is added to the water, and is 0.3- in steam pressure
0.6Mpa, temperature, under conditions of 90-100 DEG C, to boil untill oat biodiversity content is 14%-17%, is 60- in temperature
90 DEG C, moisture is dewatered to for 7%-10%, pelletizing, then steaming Mai Jizhong is put into, steam pressure 0.3-0.5Mpa is controlled, temperature is
80-100 DEG C, it is 10%-14% to steam to oat biodiversity content, makes the enzyme-deactivating in oat；
(2) oat for obtaining step (1) is pressed into sheet, dries to the sheet oat that biodiversity content is less than 10%；
(3) it is 7%-10%, freeze-drying to moisture carrot and cabbage to be dehydrated in 5-7h to biodiversity content respectively
Mass content is less than 5%, and grind into powder crosses 50-80 mesh sieves；
(4) it is by mass percentage 63%-69%：5%-9%：5%-9%：10%-20%：2.995%-6.993%：
0.005%-0.007% ratio, by the sheet oat, carrot meal, cabbage powder, malt extract piece, maltodextrin and vanillic aldehyde
Mix, obtain a kind of vegetables oatmeal.
2. according to the method described in claim 1, it is characterized in that the step (1) is：It is 1 in mass ratio：3 ratio, will be removed
It is miscellaneous, shelling oat be added to the water, steam pressure be 0.4Mpa, temperature be 95 DEG C under conditions of, boil oat biodiversity
It is 75 DEG C in temperature untill content is 15%, it is 8.5% to be dewatered to moisture, pelletizing, then puts into steaming Mai Jizhong, controls vapour pressure
Power 0.4Mpa, temperature is 90 DEG C, and it is 12% to steam to oat biodiversity content, makes the enzyme-deactivating in oat.
3. according to the method described in claim 1, it is characterized in that the step (3) is：By carrot and cabbage respectively in 6h
Dehydration to biodiversity content is 8.5%, and freeze-drying to biodiversity content is less than 5%, and grind into powder crosses 80 mesh sieves.
4. according to the method described in claim 1, it is characterized in that the step (4) is：It is 65% by mass percentage：8%：
8%：15%：3.994%：0.006% ratio, the sheet oat, carrot meal, cabbage powder, malt extract piece, malt are pasted
Essence and food flavor are mixed, and obtain a kind of vegetables oatmeal.
5. vegetables oatmeal prepared by the method described in one of claim 1-4.
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| CN201710530408.3A CN107279736A (en) | 2017-06-29 | 2017-06-29 | A kind of vegetables oatmeal and preparation method |
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| CN201710530408.3A CN107279736A (en) | 2017-06-29 | 2017-06-29 | A kind of vegetables oatmeal and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
| CN109673951A (en) * | 2019-02-20 | 2019-04-26 | 徐淑蕾 | A kind of the coconut oat instant food and preparation method of glutinous cunning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA94421C2 (en) * | 2008-03-19 | 2011-05-10 | Одесская Национальная Академия Пищевых Технологий | Method for producing grain-based food product |
| CN103156126A (en) * | 2011-12-14 | 2013-06-19 | 刘宗强 | Oatmeal production method |
| CN103783400A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Oatmeal and making method thereof |
-
2017
- 2017-06-29 CN CN201710530408.3A patent/CN107279736A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA94421C2 (en) * | 2008-03-19 | 2011-05-10 | Одесская Национальная Академия Пищевых Технологий | Method for producing grain-based food product |
| CN103156126A (en) * | 2011-12-14 | 2013-06-19 | 刘宗强 | Oatmeal production method |
| CN103783400A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Oatmeal and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
| CN109673951A (en) * | 2019-02-20 | 2019-04-26 | 徐淑蕾 | A kind of the coconut oat instant food and preparation method of glutinous cunning |
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