CN108967902A - A kind of preparation method and applications of the full oat grain of baking-type - Google Patents
A kind of preparation method and applications of the full oat grain of baking-type Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation method and applications of the full oat grain of baking-type, belong to whole grain food processing technique field.The preparation method of the full oat grain of baking-type, includes the following steps: step 1: pretreatment of raw material；Step 2: steam blasting；Step 3: baking.Compared with prior art, the present invention overcomes boilings in the processing of pure oatmeal to be gelatinized defect that is insufficient and influencing mouthfeel to oat starch；The loss for reducing wheat bran and plumule in processing, maintains the integrality of oat caryopsis to the maximum extent, provides the oat food of more full cereal meaning；Overcome simultaneously grains of oats in whole grain food application range is narrow or the limited defect of eating method.
Description
Technical field
The present invention relates to a kind of preparation method and applications of the full oat grain of baking-type, belong to whole grain food processing technology
Field.
Background technique
Since full cereal remains cereal bran, plumule, the B race dimension in endosperm in complete nutrient, especially wheat bran
Raw element and minerals, are becoming increasingly popular.2010 health cereal association of European Union (Health grain) to propose full cereal fixed
Justice: full cereal refer to after the non-edible parts such as the shell of removal cereal it is complete, pulverize, be crushed or the caryopsis of tabletting, it is basic
Structure composition includes starchy endosperm, plumule and the relative scale of wheat bran as natural complete caryopsis；Or allow processing
A small amount of losses in the process, but 2% of loss amount no more than cereal.
Oat have nutritional ingredient abundant and significant nutritive effect, be in recent years most by consumer praise highly cereal it
One.Oat egg white matter content reaches 11.3%-19.9%, essential amino acid composition and dietary nutrition of urban residents element Dietary reference intakes
It is essentially identical；It is 4 times of wheat, Linoleic acid accounts for 38%-52% containing 8% or so fat.Importantly, swallow
Wheat water-soluble dietary fiber rich in, and most of is beta glucan.Nutritional studies think that human body daily intakes 3g's
Beta glucan can effectively reduce cholesterol level, daily intake the beta glucan of 5g, and blood sugar for human body reaction is adjusted.By oat
Whole grain food is processed as with innate advantage, is the trend of oat food industry development.
For a long time, oat food type is more single, is concentrated mainly on the processing of pure oatmeal, main technical points
It is that oat grain is carrying out tabletting after atmospheric cooking is gelatinized, is then obtained using fluidized bed drying.The production technology is to subtracting
Few cereals nutrient component damages play certain effect, and the pure oatmeal surface area after being gelatinized tabletting increases, when brewing and hot
Water engaging surface increases, and adds somewhat to the palatability of oat.However, the gelatinization due to atmospheric cooking is insufficient, consumption
Person has certain distance to pure oatmeal mouthfeel acceptable degree.And if extend digestion time and increase boiling temperature, oat can be made
Starch is sufficiently gelatinized, but since the starch water suction after being gelatinized completely is more, easily occurs when tabletting viscous glutinous, influences product quality.
Therefore, above-mentioned pure oatmeal needs hot water to reconstitute, and could further improve mouthfeel.In addition, since product is partially pasted after compression
Bisque exposure, in fluidized bed drying process and subsequent packaging, storage and transportation, by physical impact, collision meeting, there are many wheat brans, plumule
It falls off, has lost a large amount of vitamin and minerals, cause pure oatmeal that cannot be strictly recognized as whole grain food.However it is existing
There is grains of oats in whole grain food mainly directly to toast raw oat grain, although full grain characteristics have been fully retained,
Its mouthfeel is still greatest drawback, needs further to carry out together with other grains steaming mixed, and oat rice or sowens is made
It can eat, application range or eating method are extremely limited.
To sum up, need to develop a kind of preparation method of new full oat grain, to make up drawbacks described above.
Summary of the invention
An object of the present invention is to provide a kind of preparation method of full oat grain of baking-type.Compared with prior art, originally
Invention overcomes boiling in pure oatmeal processing and is gelatinized defect that is insufficient and influencing mouthfeel to oat starch；Reduce in processing
The loss of wheat bran and plumule maintains the integrality of oat caryopsis to the maximum extent, provides the oat of more full cereal meaning
Food；The application range of grains of oats or the limited defect of eating method in whole grain food are overcome simultaneously.
The technical scheme to solve the above technical problems is that a kind of preparation method of the full oat grain of baking-type, packet
Include following steps:
Step 1: pretreatment of raw material
On the oat grain after cleaning removal of impurities, uniformly sprinkling accounts for the fiber softening solution of oat grain weight 5%-10%, quiet
25min-35min is set, the oat grain of surface softening is obtained；
Step 2: steam blasting
The oat grain for the surface softening that step 1 is obtained, uses temperature for 120 DEG C -160 DEG C, pressure 1.0MPa-
The water vapour of 1.5MPa carries out Steam explosion treatment, dwell time 60s-180s, the oat grain after obtaining steam blasting；
Step 3: baking
Oat grain after the steam blasting that step 2 is obtained is toasted to get the full oat grain of the baking-type is arrived.
The principle of the present invention: oat grain raw material is placed in high temperature, in hyperbaric environment, raw material is by superheated liquid swollen, steam
Full of hole, when being released pressure moment, superheated liquid transient evaporation in raw material hole, volume instantaneous expansion leads to cell
" explosion ", cell wall rupture form porous, and small-molecule substance is from intracellular release.
Wherein, in step 1, fiber softening solution is sprayed on the oat grain after cleaning removal of impurities, is to keep oat grain equal
It is even to be soaked.
In step 2, steam blasting is to carry out explosion to plant using the steam of certain pressure to make cellulose fracture, gelatinized corn starch
Change, extracts pretreated advanced technology frequently as papermaking, plant chemical ingredient.Currently, steam explosion method is not yet eaten in oat
Product manufacture field is applied.The present invention handles oat using steam explosion method, in the case where guaranteeing the complete situation of oat caryopsis
So that the institutional frameworks such as starchy endosperm, wheat bran is changed, thus keep the wheat bran of oat, plumule, starchy endosperm it is complete,
To which the full oat grain with full cereal concept be prepared.
Temperature and pressure used by step 2 steam blasting enables to the starch in oat grain in moisture presence,
It is sufficiently gelatinized in oat epidermis, improves mouthfeel.Under certain pressure difference, pressure release time is shorter, generated steam blasting
Effect is better, i.e. oat content exposure is more abundant, is conducive to the granule integrity and palatability that improve product.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 1, the oat grain includes raw naked oats grain and Avena stivai grain.
Further, in step 1, the fiber softening solution is the soda solution or quality percentage that mass percent is 2%
The cellulase aqueous solution that number is 2.5%.
It is using above-mentioned further beneficial effect: sprays above-mentioned fiber softening solution on oat grain surface, swallow can be made
Wheat surface lignocellulosic is softened, and then is easily broken in Steam explosion treatment, and oat content, exposure starch are discharged
It pastes and improves palatability.
Further, in step 1, the water content of the oat grain of the surface softening is 15wt%-20wt%.
Be using above-mentioned further beneficial effect: water content and oat starch ratio are moderate, are conducive to oat starch paste
Change.Meanwhile under following temperature and pressure, part vapor is generated, moment breaks through from inside when releasing stress, and improves oat
Grain structure, to increase product appearance and mouthfeel.
Further, in step 3, the temperature of the baking is 150 DEG C -200 DEG C.
It is using above-mentioned further beneficial effect: the starch exposure after steam blasting is on the one hand fast at this temperature
Speed removing moisture, on the one hand generates roasting fragrance, enriches product special flavour.
Further, in step 3, the water content of the full oat grain of baking-type is 5wt%-8wt%.
Be using above-mentioned further beneficial effect: the full oat grain of baking-type under the water content in storage not
It is also easy to produce rancid, extends the shelf life.
The second object of the present invention, the full oat grain of baking-type for being to provide method preparation as described above are complete in the roasting odor type of preparation
Application in oat food.The full oat grain water content of baking-type prepared by the present invention is lower, is conducive to be pulverized, and has
Have full grain characteristics, it is good reconstitute characteristic and fragrance, can be used as foodstuff base material and prepare the roasting full oat food of odor type, enrich swallow
Wheat food body has widened application range of the invention.
The technical scheme to solve the above technical problems is that a kind of full swallow of baking-type of method preparation as described above
Wheat is preparing the application in the roasting full oat food of odor type.
The third object of the present invention is to provide a kind of full oat food of roasting odor type.The full oat food of roasting odor type of the invention,
It is to pulverize the above-mentioned full oat grain of the baking-type being prepared, then add auxiliary material and be made, enriches oat products
Type.The full oat food of roasting odor type of the invention belongs to cereals solid beverage, have easily reconstitute, smooth in taste, it is with rich flavor,
The low feature of glycemic index can be used as fat, diabetic population meal replacing food.
The technical scheme to solve the above technical problems is that a kind of full oat food of roasting odor type, by the following method
Preparation:
The full oat grain of baking-type for taking the above method to prepare, is pulverized, and the roasting full oat Ultramicro-powder of odor type, institute are obtained
The full oat Ultramicro-powder addition emulsifier of roasting odor type and/or Siraitia grosvenorii glucoside are stated, the roasting full oat food of odor type is obtained.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the emulsifier includes one or both of phosphatide, sucrose fatty ester.
Beneficial effects of the present invention:
(1) wheat bran for the full oat grain of baking-type that the present invention is prepared, plumule keep complete, can protect to the maximum extent
Nutriment has been stayed, the definition of whole grain food is met.
(2) present invention first allows oat grain surface to soften and fully absorbs moisture, moment releases before carrying out Steam explosion treatment
Partial starch in oat grain is produced due to the effect of pressure difference when bleeding off pressure power, increases the brewing property of product, significantly improve mouth
Sense, while time and the energy have been saved for Steam explosion treatment.
(3) present invention handles oat grain using steam explosion method, is gelatinized starch sufficiently and keeps oat grain opposite
Completely, it improves mouthfeel and improves appearance, increase the scope of application of product.
(4) the full oat grain water content of baking-type prepared by the present invention is lower, is conducive to be pulverized, and has full paddy
Object feature, it is good reconstitute characteristic and fragrance, can be used as foodstuff base material and prepare the roasting full oat food of odor type, enrich oat food
Type has widened application range of the invention.
(5) the baking-type oat grain that the present invention obtains can be applied in cereals solid beverage field, and resulting product has
It easily reconstitutes, smooth in taste, feature with rich flavor, glycemic index is low, can be used as fat, diabetic population for canteen
Product.
Specific embodiment
Principles and features of the present invention are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The preparation method of the full oat grain of the baking-type of the present embodiment, includes the following steps:
Step 1: pretreatment of raw material
On the naked oats grain of the life after cleaning removal of impurities, it is 2% that uniformly sprinkling, which accounts for the mass percent of oat grain weight 5%,
Soda solution, stand 25min, obtain water content be 15wt% surface soften oat grain.
Step 2: steam blasting
The oat grain for the surface softening that step 1 is obtained, uses the water vapour that temperature is 1.5MPa for 120 DEG C, pressure, into
Row Steam explosion treatment, dwell time 60s, the oat grain after obtaining steam blasting.
Step 3: baking
Oat grain after the steam blasting that step 2 is obtained is toasted in 150 DEG C to get being 5wt%'s to water content
The full oat grain of baking-type.
A kind of full oat grain of baking-type of method as described above preparation is preparing the application in the roasting full oat food of odor type.
A kind of full oat food of roasting odor type, prepares by the following method:
The full oat grain of baking-type for taking the above method to prepare, is pulverized, obtains the roasting odor type of partial size D90≤25 μm
Full oat Ultramicro-powder, the roasting full oat Ultramicro-powder of odor type add phosphatide, obtain the roasting full oat food of odor type, it is solid to belong to cereals
Body beverage.
Embodiment 2
The preparation method of the full oat grain of the baking-type of the present embodiment, includes the following steps:
Step 1: pretreatment of raw material
On the Avena stivai grain after cleaning removal of impurities, it is 2.5% that uniformly sprinkling, which accounts for the mass percent of oat grain weight 10%,
Cellulase (is purchased from Danisco (China) Co., Ltd, modelBG2 aqueous solution) stands 30min, obtains
The oat grain softened to the surface that water content is 18wt%.
Step 2: steam blasting
The oat grain for the surface softening that step 1 is obtained, uses the water vapour that temperature is 1.2MPa for 140 DEG C, pressure, into
Row Steam explosion treatment, dwell time 120s, the oat grain after obtaining steam blasting；
Step 3: baking
Oat grain after the steam blasting that step 2 is obtained is toasted in 180 DEG C to get being 6.5wt% to water content
The full oat grain of the baking-type.
A kind of full oat grain of baking-type of method as described above preparation is preparing the application in the roasting full oat food of odor type.
A kind of full oat food of roasting odor type, prepares by the following method:
The full oat grain of baking-type for taking the above method to prepare, is pulverized, obtains the roasting odor type of partial size D90≤25 μm
Full oat Ultramicro-powder, the roasting full oat Ultramicro-powder of odor type add phosphatide, sucrose fatty ester and Siraitia grosvenorii glucoside, obtain roasting perfume
The full oat food of type, belongs to cereals solid beverage.
Embodiment 3
The preparation method of the full oat food of roasting odor type of the present embodiment, includes the following steps:
Step 1: pretreatment of raw material
On the Avena stivai grain after cleaning removal of impurities, it is 2% that uniformly sprinkling, which accounts for the mass percent of oat grain weight 10%,
Soda solution stands 35min, obtains the oat grain that the surface that water content is 20wt% softens.
Step 2: steam blasting
The oat grain for the surface softening that step 1 is obtained, uses the water vapour that temperature is 1.5MPa for 160 DEG C, pressure, into
Row Steam explosion treatment, dwell time 180s, the oat grain after obtaining steam blasting.
Step 3: baking
Oat grain after the steam blasting that step 2 is obtained is toasted in 180 DEG C to get being 8wt%'s to water content
The full oat grain of baking-type.
A kind of full oat grain of baking-type of method as described above preparation is preparing the application in the roasting full oat food of odor type.
A kind of full oat food of roasting odor type, prepares by the following method:
The full oat grain of baking-type for taking the above method to prepare, is pulverized, obtains the roasting odor type of partial size D90≤25 μm
Full oat Ultramicro-powder, the roasting full oat Ultramicro-powder of odor type add sucrose fatty ester and Siraitia grosvenorii glucoside, it is complete to obtain roasting odor type
Oat food belongs to cereals solid beverage.
Comparative example 1
Currently, pure oatmeal is often defined as whole grain food in the market.Because pure processing technology of oats meal belongs to pure
Physical Processing is to give birth to oat grain and carry out boiling enzyme deactivation at a temperature of 105 DEG C, then in 90 DEG C of -80 DEG C of -60 DEG C of -55 DEG C of gradients
At a temperature of be dried, pelletizing or not pelletizing at 1/2, carried out at 105 DEG C it is secondary boiled, it is tabletting, 70 DEG C of fluidized bed at elevated dryings, cold
But, cross 20 meshes and obtain.But there is more powder after in fact being acted in the process of oat after compression by mechanical external force.
In order to more preferably evaluate whether to belong to full cereal, as a comparison case with the pure oatmeal of the prior art, respectively by pure swallow
The refining losses amount accounting of oatmeal and embodiment 1-3 after the oat grain after the steam blasting that step 2 obtains crosses 20 meshes carries out
Comparison acts on same time, the ratio of the raw oat grain of the quality and 100g of sample screenings, result such as table under 20 meshes
Shown in 1.
The refining losses amount accounting of 1 oat grain of table
It can be seen that the oat grain refining losses amount after the Steam explosion treatment of 1-3 of the embodiment of the present invention is much small
In the refining losses amount of oatmeal, and meet definition of the health cereal association of European Union to full cereal, i.e. cereal refining losses amount not
More than 2%.
Comparative example 2
Since whole grain food must be set up on the basis of with good sensory experience, just there is application value.With existing
There is the grains of oats for belonging to whole grain food in technology as a comparison case 2, the processing technology of the grains of oats makes a living oat grain 105
At a temperature of DEG C carry out boiling gelatinization, then at a temperature of 90 DEG C convection drying, cooling and obtain.By grains of oats and embodiment 1-3 institute
After the full oat grain of baking-type reconstitutes, carry out sensory evaluation comparison, specific method is respectively by 80 DEG C of boiled water of 10g various sample
It reconstitutes, is submitted to 10 valuation officers respectively and carries out appraise, given a mark in mouthfeel using ten point system to the sample presented,
Appraisal result is as shown in table 2.
Table 2 reconstitutes sensory evaluation scores table
The above results are examined through t, the grains of oats of the baking-type that 1-3 of the embodiment of the present invention is obtained full oat grain and the prior art
There is significant difference in mouthfeel, and the obtained full oat grain of baking-type of embodiment 1-3 is substantially better than the grains of oats of the prior art.
It can be seen that the baking-type oat grain through steam blasting can brew be obviously improved, mouthfeel is substantially better than the swallow of the prior art
Wheat rice, can directly reconstitute it is edible, and can according to this feature expand products application range.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of the full oat grain of baking-type, which comprises the steps of:
Step 1: pretreatment of raw material
On the oat grain after cleaning removal of impurities, uniformly sprinkling accounts for the fiber softening solution of oat grain weight 5%-10%, stands
25min-35min obtains the oat grain of surface softening；
Step 2: steam blasting
The oat grain for the surface softening that step 1 is obtained, using temperature for 120 DEG C -160 DEG C, pressure is 1.0MPa-1.5MPa's
Water vapour carries out Steam explosion treatment, dwell time 60s-180s, the oat grain after obtaining steam blasting；
Step 3: baking
Oat grain after the steam blasting that step 2 is obtained is toasted to get the full oat grain of the baking-type is arrived.
2. a kind of preparation method of the full oat grain of baking-type according to claim 1, which is characterized in that described in step 1
Oat grain includes raw naked oats grain and Avena stivai grain.
3. a kind of preparation method of the full oat grain of baking-type according to claim 1, which is characterized in that described in step 1
The cellulase aqueous solution that fiber softening solution is the soda solution that mass percent is 2% or mass percent is 2.5%.
4. a kind of preparation method of the full oat grain of baking-type according to claim 1, which is characterized in that described in step 1
The water content of the oat grain of surface softening is 15wt%-20wt%.
5. a kind of preparation method of the full oat grain of baking-type according to claim 1, which is characterized in that described in step 3
The temperature of baking is 150 DEG C -200 DEG C.
6. a kind of preparation method of the full oat grain of baking-type according to claim 1, which is characterized in that described in step 3
The water content of the full oat grain of baking-type is 5wt%-8wt%.
7. a kind of full oat grain of baking-type such as any one of claim 1-6 the method preparation is preparing the full oat food of roasting odor type
Application in product.
8. a kind of full oat food of roasting odor type, which is characterized in that prepare by the following method:
The full oat grain of baking-type for taking any one of claim 1-6 the method to prepare, is pulverized, and it is complete to obtain roasting odor type
Oat Ultramicro-powder, the roasting full oat Ultramicro-powder of odor type add emulsifier and/or Siraitia grosvenorii glucoside, obtain the full oat food of roasting odor type
Product.
9. a kind of roasting full oat food of odor type according to claim 8, which is characterized in that the emulsifier include phosphatide,
One or both of sucrose fatty ester.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112205564A (en) * | 2019-07-09 | 2021-01-12 | 国家粮食和物资储备局科学研究院 | Method for processing whole grain and/or mixed bean with long shelf life and easy cooking |
| CN112425718A (en) * | 2020-11-25 | 2021-03-02 | 杭州饱乐食品有限公司 | Method for maintaining integrity of oatmeal fibers during baking process |
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Application publication date: 20181211 |