CN108308520B - Preparation method of ultralow-temperature nutrient oat powder - Google Patents
Preparation method of ultralow-temperature nutrient oat powder Download PDFInfo
- Publication number
- CN108308520B CN108308520B CN201810141143.2A CN201810141143A CN108308520B CN 108308520 B CN108308520 B CN 108308520B CN 201810141143 A CN201810141143 A CN 201810141143A CN 108308520 B CN108308520 B CN 108308520B
- Authority
- CN
- China
- Prior art keywords
- oat
- minutes
- steaming
- pot
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 title description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 52
- 238000010025 steaming Methods 0.000 claims abstract description 40
- 239000002245 particle Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000016709 nutrition Nutrition 0.000 claims abstract description 21
- 230000000694 effects Effects 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 13
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 238000004321 preservation Methods 0.000 claims abstract description 12
- 239000002184 metal Substances 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 238000007885 magnetic separation Methods 0.000 claims abstract description 7
- 239000006148 magnetic separator Substances 0.000 claims abstract description 7
- 238000007664 blowing Methods 0.000 claims abstract description 6
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000001723 curing Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000013035 low temperature curing Methods 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 134
- 244000075850 Avena orientalis Species 0.000 abstract description 115
- 241000209761 Avena Species 0.000 abstract description 19
- 230000007547 defect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract description 2
- 238000004090 dissolution Methods 0.000 abstract description 2
- 230000007246 mechanism Effects 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract description 2
- 238000003801 milling Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The preparation method of the oat flour with ultralow temperature preservation and nutrition sequentially comprises the following steps: firstly, the method comprises the following steps: cleaning, namely conveying the oat into a compound three-in-one classificator through a hopper; II, secondly: magnetic separation, namely feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material; thirdly, the method comprises the following steps: color sorting, namely feeding the oat into a color sorting machine through a hopper to remove heterochromatic particles; fourthly, the method comprises the following steps: removing awns, namely feeding the oats into an awn removing machine through a hopper to remove the hair and the peels of the oats slightly, and blowing the oat grains clean through a blower; fifthly: and (3) ultralow-temperature curing, namely adding water into the oat for soaking, and then steaming the oat by a plurality of steaming pans according to the increasing temperature gradient sequence, wherein the enzyme deactivation effect is achieved while curing. The invention has the beneficial effect of solving the defects of loss of nutrient components in the oat flour, damage to the mechanism of biological activity in the oat flour, poor dissolution and poor taste which are caused by high-temperature puffing and curing in the prior art.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of oat flour with ultralow temperature preservation and nutrition.
Background
A lot of existing oat foods exist, but the traditional preparation method uses high-temperature treatment, so that the nutritional ingredients and organic activity of the oat are destroyed, and the oat is not dissolved well and tastes bad when being eaten, so that the oat is inconvenient to eat. Most importantly, the nutritional value of the oat is greatly damaged, and the economic value is greatly reduced.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides the preparation method of the oat flour which is simple to operate and can effectively ensure the ultralow-temperature preservation nutrition of the nutrient components of the raw materials.
The invention is realized by the following technical scheme:
the preparation method of the oat flour with ultralow temperature preservation and nutrition is characterized by comprising the following steps: the method sequentially comprises the following steps:
firstly, the method comprises the following steps: the clearance is sent into the trinity choice machine of compound through the hopper with the oat, and the selection by winnowing is carried out in first process: removing stems, leaves and dust; and the second procedure carries out specific reselection: removing sand, stones and soil blocks; and a third step of screening: removing broken particles, small particles, flat particles and unsaturated particles;
II, secondly: magnetic separation, namely feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material;
thirdly, the method comprises the following steps: color sorting, namely feeding the oat into a color sorting machine through a hopper to remove heterochromatic particles;
fourthly, the method comprises the following steps: removing awns, namely feeding the oats into an awn removing machine through a hopper to remove the hair and the peels of the oats slightly, and blowing the oat grains clean through a blower;
fifthly: performing ultralow-temperature curing, namely adding water into the oat for soaking, and then steaming the oat by a plurality of steaming pans according to the increasing temperature gradient sequence, wherein the enzyme deactivation effect is achieved while curing;
sixthly, the method comprises the following steps: freeze drying
Freezing the oat processed at ultralow temperature in a full-automatic freeze dryer, and then adjusting the machine to heating and drying to remove water in the oat and preserve the original natural color, fragrance and taste of the oat to the maximum extent;
seventhly, the method comprises the following steps: milling powder
Sending oat into a flour mill, and processing the oat into oat flour;
eighthly: package (I)
Feeding oat flour into a full-automatic packaging machine, and packaging into bags by adopting an aluminum-plated film;
nine: sterilization
And (3) conveying the oat flour to a microwave sterilization machine for microwave sterilization to obtain a finished product.
In the fifth step, the oat and water are mixed according to the weight ratio of 1: (1-1.5) soaking for 1 hour, steaming at 12-14 ℃ for 10-12 minutes in the 1 st pot, steaming at 25-27 ℃ for 18-20 minutes in the 2 nd pot, steaming at 35-38 ℃ for 15-18 minutes in the 3 rd pot, steaming at 45-47 ℃ for 17-19 minutes in the 4 th pot, steaming at 55-58 ℃ for 22-25 minutes in the 5 th pot, steaming at 65-68 ℃ for 19-21 minutes in the 6 th pot, steaming at 77-80 ℃ for 45-47 minutes in the 7 th pot, and steaming at 70-72 ℃ for 15-18 minutes in the 8 th pot.
Step six, placing the oat processed at the ultralow temperature into a full-automatic freeze dryer at minus 25-28 ℃ for processing for 6-8 hours within 10 minutes, then automatically adjusting the temperature of the machine to 78-80 ℃ for drying, and performing the whole process of freezing and drying for 10-12 hours to remove water and control the water content of the oat flour to be 2-3%; thus, the original natural color, fragrance and taste of the oat are preserved to the maximum extent on the basis of reducing the moisture.
In the ninth step, the sterilization effect is achieved through the microwave thermal effect at the instant temperature of 77-80 ℃, and the time from the inlet to the outlet is 7-9 minutes; can sterilize without destroying nutritional ingredients of oat.
And step seven, processing the oat flour into 80-85 mesh fineness oat flour.
The ultralow-temperature nutrient oat flour is prepared by the preparation method.
The invention has the beneficial effect of solving the defects of loss of nutrient components in the oat flour, damage to the mechanism of biological activity in the oat flour, poor dissolution and poor taste which are caused by high-temperature puffing and curing in the prior art.
The step of removing the awns can remove the villi on the oats, and the stimulation of the villi to the intestines and stomach is avoided.
The ultra-low temperature curing step has the following effects: firstly, on the basis of pure natural zero additive, more than 90% of original nutritional ingredients of the oat are kept; secondly, on the basis of pure natural addition, the original organic activity and the original taste and flavor (color, aroma and taste) of the oat are kept; thirdly, on the basis of pure natural addition, the oat milk is fully gelatinized and is easily dissolved; fourthly, on the basis of pure natural addition, the oat is moistened and softened to reach a good degree of mouthfeel. After freezing treatment, the oat is heated and dried, so that the moisture in the oat can be removed, and the original natural color, fragrance and taste of the oat can be preserved to the maximum extent.
Detailed Description
The preparation method of the oat flour with ultralow temperature preservation and nutrition of the invention is to sequentially carry out the following steps on the raw material of pure natural oat.
Firstly, the method comprises the following steps: cleaning, sending the oat into a 5XFZ-15S full-automatic compound three-in-one classificator through a hopper, and winnowing in the first process: removing the stems, the leaves and the dust, and performing specific gravity separation in the second process: sand removal, stone removal, soil block removal, and screening in the third process: removing broken grains, small grains, flat grains and unsaturated grains.
II, secondly: and (4) carrying out magnetic separation, namely feeding the oats into a KJLGL-600 electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances. The magnetic metal substances are uniformly supplied to a magnetic field area on the upper part of a rotating roller through an electromagnetic vibrating feeder, the magnetic metal substances are adsorbed on the surface of the roller and rotate along with the roller, an alternating magnetic field is adopted in the left-right direction, the magnetic metal substances in the materials are turned over and swing on the surface of the roller, then are changed to another magnetic field, and then are taken to a waste magnetic field area to be unloaded.
Thirdly, the method comprises the following steps: and (4) color selection, namely feeding the oats into a 6SXZ-136 intelligent color CCD double-channel coarse cereal color selector through a hopper to blow out heterochromatic particles. The selected materials enter the sensor and the background plate area along the channel to pass through the vibration of the vibrator device, under the irradiation of a light source, the CCD receives a synthesized optical signal from the selected materials, the system generates an output signal, the output signal is amplified and transmitted to the operation processing system, the optical signal is converted into an electric signal, the control system sends an instruction to drive the electromagnetic valve to jet and blow out different-color particles to the waste material area, and the selected materials continue to the good material area well, so that the purpose of sorting is achieved.
Fourthly, the method comprises the following steps: removing awn, feeding oat into a 5XCM-10 full-automatic hexagonal diamond awn removing machine through a hopper, conveying the raw material to a rotary roller, and forcing the oat to continuously contact and rub with a knife brush to be unhaired and slightly peeled. Meanwhile, the main shaft drives the air drum to rotate along with the main shaft, the oat grains are blown cleanly, slowly fall down along the filter screen from an inclined angle, and finally flow into a prepared container.
Fifthly: ultra-low temperature curing, novel ultra-low temperature preservation nutrition technology and the whole process of oat flour preparation and production technology adopt 8 ultra-low temperature stainless steel steam cookers. Mixing oat and water 1: (1-1.5) soaking in the weight ratio, putting into a first steamer, and steaming at ultra-low temperature from the first steamer to an eighth steamer in sequence by the same way. Meanwhile, the enzyme killing effect is good. Steaming at 12-14 ℃ for 10-12 minutes in the 1 st pot, steaming at 25-27 ℃ for 18-20 minutes in the 2 nd pot, steaming at 35-38 ℃ for 15-18 minutes in the 3 rd pot, steaming at 45-47 ℃ for 17-19 minutes in the 4 th pot, steaming at 55-58 ℃ for 22-25 minutes in the 5 th pot, steaming at 65-68 ℃ for 19-21 minutes in the 6 th pot, steaming at 77-80 ℃ for 45-47 minutes in the 7 th pot, and steaming at 70-72 ℃ for 15-18 minutes in the 8 th pot.
Sixthly, the method comprises the following steps: freeze drying
Placing the oat steamed at ultralow temperature into a full-automatic freezing dryer for freezing at minus 25-28 ℃ within 10 minutes, automatically adjusting the temperature of the machine to 78-80 ℃ for drying after 6-8 hours, and performing the whole process for 10-12 hours to remove water so as to control the water content of the oat flour to be 2-3%.
The freeze drying is mainly used for preserving the original natural color, fragrance and taste of the oat to the maximum extent on the basis of reducing moisture.
Seventhly, the method comprises the following steps: milling powder
The oat is fed into a storage hopper through a hopper, and then is uniformly and continuously fed into a flour mill through vibration, a grinding roller swings outwards under the action of centrifugal force during rotation and is tightly pressed on a grinding ring, a scraper knife shovels the material and feeds the material between the grinding roller and the grinding ring, and the fineness of 80-85 meshes of oat flour is achieved due to the rolling of the grinding roller.
Eighthly: package (I)
Oat flour enters a full-automatic packaging machine through a storage hopper, and is packaged into 20 g bags by using an aluminum-plated film.
Nine: sterilization
Conveying oat flour to a microwave sterilization machine through a hopper, achieving sterilization effect by an instant microwave thermal effect principle of 77-80 ℃, and taking 7-9 minutes from an inlet to an outlet to obtain a finished product. The microwave sterilization principle can sterilize and does not destroy the nutrient components of the oat.
Example 1
The invention relates to an oat flour with ultralow temperature and nutrient preservation, which is prepared by adopting the method.
The preparation method of the oat flour with ultralow temperature preservation and nutrition sequentially comprises the following steps:
firstly, the method comprises the following steps: the clearance is sent into the trinity choice machine of compound through the hopper with the oat, and the selection by winnowing is carried out in first process: removing stems, leaves and dust; and the second procedure carries out specific reselection: removing sand, stones and soil blocks; and a third step of screening: removing broken particles, small particles, flat particles and unsaturated particles;
II, secondly: magnetic separation, namely feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material;
thirdly, the method comprises the following steps: color sorting, namely feeding the oat into a color sorting machine through a hopper to remove heterochromatic particles;
fourthly, the method comprises the following steps: removing awns, namely feeding the oats into an awn removing machine through a hopper to remove the hair and the peels of the oats slightly, and blowing the oat grains clean through a blower;
fifthly: performing ultralow-temperature curing, namely adding water into the oats for soaking, and steaming the oats from the first steamer to the eighth steamer in an increasing temperature gradient order, wherein the enzyme deactivation effect is achieved while curing; mixing oat and water according to the weight ratio of 1: 1 soaking for 1 hour, steaming 12 minutes at 12 ℃ in the 1 st pot, steaming 18 minutes at 25 ℃ in the 2 nd pot, steaming 15 minutes at 38 ℃ in the 3 rd pot, steaming 17 minutes at 45 ℃ in the 4 th pot, steaming 22 minutes at 55 ℃ in the 5 th pot, steaming 19 minutes at 65 ℃ in the 6 th pot, steaming 45 minutes at 80 ℃ in the 7 th pot, and steaming 15 minutes at 70 ℃ in the 8 th pot.
Sixthly, the method comprises the following steps: freeze drying
Placing the oat processed at ultralow temperature into a full-automatic freeze dryer at minus 28 ℃ for processing for 6 hours within 10 minutes, then automatically adjusting the temperature of the machine to 80 ℃ for drying, and carrying out the whole process of freezing and drying for 11 hours to remove water and control the water content of the oat flour to be 2-3%; thus, the original natural color, fragrance and taste of the oat are preserved to the maximum extent on the basis of reducing the moisture;
seventhly, the method comprises the following steps: milling powder
Sending oat into a flour mill, and processing the oat into oat flour; processing into 80 mesh oat flour.
Eighthly: package (I)
Feeding oat flour into a full-automatic packaging machine, and packaging into 20 g bags by using an aluminum-plated film;
nine: sterilization
Conveying the oat flour to a microwave sterilization machine for microwave sterilization; sterilizing by microwave thermal effect at the instant 80 ℃, and taking 8 minutes from the inlet to the outlet to obtain a finished product; can sterilize without destroying nutritional ingredients of oat.
Example 2
The ultralow-temperature nutrient oat flour is prepared by the preparation method.
The preparation method of the oat flour with ultralow temperature preservation and nutrition sequentially comprises the following steps:
firstly, the method comprises the following steps: the clearance is sent into the trinity choice machine of compound through the hopper with the oat, and the selection by winnowing is carried out in first process: removing stems, leaves and dust; and the second procedure carries out specific reselection: removing sand, stones and soil blocks; and a third step of screening: removing broken particles, small particles, flat particles and unsaturated particles;
II, secondly: magnetic separation, namely feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material;
thirdly, the method comprises the following steps: color sorting, namely feeding the oat into a color sorting machine through a hopper to remove heterochromatic particles;
fourthly, the method comprises the following steps: removing awns, namely feeding the oats into an awn removing machine through a hopper to remove the hair and the peels of the oats slightly, and blowing the oat grains clean through a blower;
fifthly: performing ultralow-temperature curing, namely adding water into the oats for soaking, and steaming the oats from the first steamer to the eighth steamer in an increasing temperature gradient order, wherein the enzyme deactivation effect is achieved while curing; mixing oat and water according to the weight ratio of 1: 1.5 soak 1 hour, 13 degrees centigrade of the 1 st pot evaporate 11 minutes, 26 degrees centigrade of the 2 nd pot evaporate 19 minutes, 36 degrees centigrade of the 3 rd pot evaporate 17 minutes, 46 degrees centigrade of the 4 th pot evaporate 18 minutes, 57 degrees centigrade of the 5 th pot evaporate 24 minutes, 67 degrees centigrade of the 6 th pot evaporate 20 minutes, 77 degrees centigrade of the 7 th pot evaporate 46 minutes, 72 degrees centigrade of the 8 th pot evaporate 17 minutes.
Sixthly, the method comprises the following steps: freeze drying
Placing the oat processed at ultralow temperature into a full-automatic freeze dryer at minus 26 ℃ for processing for 7 hours within 10 minutes, then automatically adjusting the temperature of the machine to 79 ℃ for drying, and carrying out the whole process of freezing and drying for 12 hours to remove water and control the water content of the oat flour to be 2-3%; thus, the original natural color, fragrance and taste of the oat are preserved to the maximum extent on the basis of reducing the moisture;
seventhly, the method comprises the following steps: milling powder
Sending oat into a flour mill, and processing the oat into oat flour; processing into 82 mesh oat flour.
Eighthly: package (I)
Feeding oat flour into a full-automatic packaging machine, and packaging into bags by adopting an aluminum-plated film;
nine: sterilization
Conveying the oat flour to a microwave sterilization machine for microwave sterilization; sterilizing by microwave thermal effect at instantaneous temperature of 78 ℃, and taking 7 minutes from the inlet to the outlet to obtain a finished product; can sterilize without destroying nutritional ingredients of oat.
Example 3
The ultralow-temperature nutrient oat flour is prepared by the preparation method.
The preparation method of the oat flour with ultralow temperature preservation and nutrition sequentially comprises the following steps:
firstly, the method comprises the following steps: the clearance is sent into the trinity choice machine of compound through the hopper with the oat, and the selection by winnowing is carried out in first process: removing stems, leaves and dust; and the second procedure carries out specific reselection: removing sand, stones and soil blocks; and a third step of screening: removing broken particles, small particles, flat particles and unsaturated particles;
II, secondly: magnetic separation, namely feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material;
thirdly, the method comprises the following steps: color sorting, namely feeding the oat into a color sorting machine through a hopper to remove heterochromatic particles;
fourthly, the method comprises the following steps: removing awns, namely feeding the oats into an awn removing machine through a hopper to remove the hair and the peels of the oats slightly, and blowing the oat grains clean through a blower;
fifthly: performing ultralow-temperature curing, namely adding water into the oats for soaking, and steaming the oats from the first steamer to the eighth steamer in an increasing temperature gradient order, wherein the enzyme deactivation effect is achieved while curing; mixing oat and water according to the weight ratio of 1: 1.2 soak 1 hour, the 14 th degree centigrade of the 1 st pot is steamed for 10 minutes, the 27 nd degree centigrade of the 2 nd pot is steamed for 20 minutes, the 35 rd degree centigrade of the 3 rd pot is steamed for 18 minutes, the 47 th degree centigrade of the 4 th pot is steamed for 19 minutes, the 58 th degree centigrade of the 5 th pot is steamed for 25 minutes, the 68 th degree centigrade of the 6 th pot is steamed for 21 minutes, the 79 th degree centigrade of the 7 th pot is steamed for 47 minutes, and the 71 th degree centigrade of the 8 th pot is steamed for 18 minutes.
Sixthly, the method comprises the following steps: freeze drying
Placing the oat processed at ultralow temperature into a full-automatic freeze dryer at minus 25 ℃ for processing for 8 hours within 10 minutes, then automatically adjusting the temperature of the machine to 78 ℃ for drying, and performing the whole process of freezing and drying for 10 hours to remove water and control the water content of the oat flour to be 2-3%; thus, the original natural color, fragrance and taste of the oat are preserved to the maximum extent on the basis of reducing the moisture;
seventhly, the method comprises the following steps: milling powder
Sending oat into a flour mill, and processing the oat into oat flour; processing into 80 mesh oat flour.
Eighthly: package (I)
Feeding oat flour into a full-automatic packaging machine, and packaging into bags by adopting an aluminum-plated film;
nine: sterilization
Conveying the oat flour to a microwave sterilization machine for microwave sterilization; sterilizing by instant microwave heating effect at 77 deg.C for 9 min from inlet to outlet to obtain the final product; can sterilize without destroying nutritional ingredients of oat.
Claims (4)
1. A preparation method of ultralow-temperature oat flour with preserved nutrition is characterized by comprising the following steps: the method sequentially comprises the following steps:
firstly, cleaning: send into the oat through the hopper compound trinity preparator, the selection by winnowing is carried out in first process: removing stems, leaves and dust; and the second procedure carries out specific reselection: removing sand, stones and soil blocks; and a third step of screening: removing broken particles, small particles, flat particles and unsaturated particles;
secondly, magnetic separation: feeding the oat into an electromagnetic vibration magnetic separator through a hopper to remove magnetic metal substances in the material;
thirdly, color selection: feeding oat into a color selector through a hopper to remove heterochromatic particles;
fourthly, removing awns: feeding the oat into a awn removing machine through a hopper to remove the hair and peel the oat slightly, and blowing the oat grains clean through a blower;
fifthly, ultra-low temperature curing:
mixing oat and water according to the weight ratio of 1: (1-1.5) soaking for 1 hour, steaming at 12-14 ℃ for 10-12 minutes in the 1 st pot, steaming at 25-27 ℃ for 18-20 minutes in the 2 nd pot, steaming at 35-38 ℃ for 15-18 minutes in the 3 rd pot, steaming at 45-47 ℃ for 17-19 minutes in the 4 th pot, steaming at 55-58 ℃ for 22-25 minutes in the 5 th pot, steaming at 65-68 ℃ for 19-21 minutes in the 6 th pot, steaming at 77-80 ℃ for 45-47 minutes in the 7 th pot, and steaming at 70-72 ℃ for 15-18 minutes in the 8 th pot; the enzyme deactivation effect is achieved while curing;
sixthly, freeze drying:
placing the oat processed at ultralow temperature into a full-automatic freeze dryer at minus 25-28 ℃ within 10 minutes for freezing for 6-8 hours, then automatically adjusting the temperature of the machine to 78-80 ℃ for heating and drying, and carrying out the whole freezing and drying process for 10-12 hours to remove water and control the water content of the oat flour to be 2-3%; but also preserves the original natural color, fragrance and taste of the oat to the maximum extent;
seventhly, grinding: sending oat into a flour mill, and processing the oat into oat flour;
eighthly, packaging: feeding oat flour into a full-automatic packaging machine, and packaging into bags;
ninth, sterilization: and (3) conveying the oat flour to a microwave sterilization machine for microwave sterilization to obtain a finished product.
2. The method for preparing an oat flour with ultra-low temperature preservation nutrition according to claim 1, which is characterized in that: in the ninth step, the sterilization effect is achieved through the microwave thermal effect at the instant temperature of 77-80 ℃, and the time from the inlet to the outlet is 7-9 minutes; can sterilize without destroying nutritional ingredients of oat.
3. The method for preparing an oat flour with ultra-low temperature preservation nutrition according to claim 1, which is characterized in that: and step seven, processing the oat flour into 80-85 mesh fineness oat flour.
4. An ultra-low temperature oat flour for preserving nutrition, which is characterized in that: the preparation method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810141143.2A CN108308520B (en) | 2018-02-11 | 2018-02-11 | Preparation method of ultralow-temperature nutrient oat powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810141143.2A CN108308520B (en) | 2018-02-11 | 2018-02-11 | Preparation method of ultralow-temperature nutrient oat powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108308520A CN108308520A (en) | 2018-07-24 |
| CN108308520B true CN108308520B (en) | 2021-05-25 |
Family
ID=62902664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810141143.2A Active CN108308520B (en) | 2018-02-11 | 2018-02-11 | Preparation method of ultralow-temperature nutrient oat powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108308520B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431279A (en) * | 2013-09-05 | 2013-12-11 | 夏华 | Processing method of vegetarian flavor porridge |
| CN103750280A (en) * | 2013-12-24 | 2014-04-30 | 福建顺味食品有限公司 | Preparation method of pleurotus eryngii powder |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105410615A (en) * | 2015-11-23 | 2016-03-23 | 庞巧兰 | Instant powder capable of invigorating spleen and nourishing stomach and preparation method of instant powder |
| CN106036427A (en) * | 2016-06-29 | 2016-10-26 | 蚌埠市兄弟粮油食品科技有限公司 | Preparation process of calcium-rich and zinc-rich instant glutinous rice flour |
| CN106538939A (en) * | 2016-10-27 | 2017-03-29 | 广东谷蔬正元健康科技有限公司 | A kind of mixed grain rice and its production technology of tranquilizing by nourishing the heart |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4734294A (en) * | 1982-11-15 | 1988-03-29 | Nabisco Brands, Inc. | Process for making shredded cereals |
| US20070148318A1 (en) * | 2005-12-22 | 2007-06-28 | Rubio Felipe A | Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| CN100593977C (en) * | 2006-10-14 | 2010-03-17 | 山西金绿禾燕麦研究所 | Process for producing instant oat powder and oat complete powder by microwave |
| 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 |
| CN107319303A (en) * | 2017-08-03 | 2017-11-07 | 河南天未生物辅料有限公司 | A kind of preparation method of maize cob meal |
-
2018
- 2018-02-11 CN CN201810141143.2A patent/CN108308520B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431279A (en) * | 2013-09-05 | 2013-12-11 | 夏华 | Processing method of vegetarian flavor porridge |
| CN103750280A (en) * | 2013-12-24 | 2014-04-30 | 福建顺味食品有限公司 | Preparation method of pleurotus eryngii powder |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105410615A (en) * | 2015-11-23 | 2016-03-23 | 庞巧兰 | Instant powder capable of invigorating spleen and nourishing stomach and preparation method of instant powder |
| CN106036427A (en) * | 2016-06-29 | 2016-10-26 | 蚌埠市兄弟粮油食品科技有限公司 | Preparation process of calcium-rich and zinc-rich instant glutinous rice flour |
| CN106538939A (en) * | 2016-10-27 | 2017-03-29 | 广东谷蔬正元健康科技有限公司 | A kind of mixed grain rice and its production technology of tranquilizing by nourishing the heart |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108308520A (en) | 2018-07-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771574B (en) | Wet grinding process walnut milk and production method of wet grinding process walnut milk | |
| CN103564305B (en) | Instant microwave seafood baked rice and preparation method thereof | |
| CN101874640B (en) | Process for preparing chestnut powder with primary taste | |
| US2801176A (en) | Preparing ready-to-eat cereal foods | |
| CN102669284A (en) | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds | |
| AU745130B2 (en) | Predigested seed food composition | |
| CN104381106A (en) | Processing technology of bean sprouts used for preparing bean sprout protein powder | |
| EP3459360A1 (en) | A method for producing a paste with a high content of nutrients from germinated grain | |
| CN108308520B (en) | Preparation method of ultralow-temperature nutrient oat powder | |
| Jeevarathinam et al. | Pigeon pea | |
| CN106509731A (en) | Preparation method of nutritious jujube sheets | |
| KR100679848B1 (en) | Method and equipment for sprouting the grain having phellinus linteus compositions | |
| WO2005004632A1 (en) | Process for producing dried powdery soybean and dried powdery soybean produced thereby | |
| KR100931550B1 (en) | Manufacturing method of peeled soybean and whole soy flour | |
| CN104026519A (en) | Potato food as well as preparation method thereof | |
| KR20190017095A (en) | Manufacturing method of cooking-convenient grain and manufacturing method of grain prodcuts by using the same | |
| US4016656A (en) | Method and arrangement for the natural vitaminizing of grain | |
| KR100305515B1 (en) | The manufacture method of MEJU | |
| JP4236161B2 (en) | Process for producing pregelatinized germinated flour | |
| KR20180073193A (en) | manufacturing method of adzuki bean powder | |
| JP2002291457A (en) | Apparatus for blanching treatment for producing frozen product of green agricultural product | |
| RU2376870C1 (en) | Method for manufacturing protein and mineral product | |
| KR100939631B1 (en) | Method for manufacturing noodle containing laver powder | |
| JP2009153470A (en) | Method for producing loosened tempeh fungus fermented food, and loosened tempeh fungus fermented food | |
| KR101910241B1 (en) | Manufacturing method and apparatus of germination-rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |