CN110584006A - Preparation process of oat rice puffed powder and oat rice puffed powder - Google Patents
Preparation process of oat rice puffed powder and oat rice puffed powder Download PDFInfo
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- CN110584006A CN110584006A CN201910900221.7A CN201910900221A CN110584006A CN 110584006 A CN110584006 A CN 110584006A CN 201910900221 A CN201910900221 A CN 201910900221A CN 110584006 A CN110584006 A CN 110584006A
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- oat
- puffed
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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
- A23L7/161—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
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
Abstract
The invention discloses a preparation process of oat rice puffed powder, which comprises the following steps: a preparation process of oat rice puffed powder comprises the following steps: A. pelletizing: cutting oat into pieces of 1/2-1/3 length; B. tempering: drying or adding water to the oat grains according to the water content of the oat grains to ensure that the water content of the oat grains is 10-13%; C. puffing: extruding and puffing the oat grains in the step B; D. crushing: c, primarily crushing the puffed strips puffed in the step C; E. curing: d, frying and curing the expanded coarse powder in the step D; F. crushing: the slaked powder of step E is further crushed. The invention also discloses the oat rice puffed powder prepared by the preparation process. The oat rice puffed powder obtained by the preparation process has the advantages of fine and smooth taste, good solubility, long shelf life and high dietary fiber content.
Description
Technical Field
The invention belongs to the technical field of oat processing, and particularly relates to a preparation process of oat rice puffed powder and the oat rice puffed powder.
Background
Oat rice is one of coarse cereals with high nutritive value which are generally accepted in the world. Its nutritive value is very high, its fat content is 4 times that of rice, and its 8 amino acids and vitamin E contents necessary for human body are higher than those of rice and white flour. Nutrition scientists find that oat is also an ideal food for preventing atherosclerosis, hypertension and coronary heart disease. It contains rich linoleic acid accounting for 35-52% of all unsaturated fatty acids, has auxiliary curative effect on diabetes, fatty liver, constipation, edema, etc. and is beneficial to middle-aged and old people to increase physical strength and prolong life.
Oat rice is oat endosperm obtained by cleaning naked oat for many times, whitening skin, cleaning, spin-drying, and the current processing form of oat comprises oatmeal and oat flour. The currently used oat puffed product is mainly made of oat flour or mixed with other cereal flour, and if the oat fiber flour is not puffed, the dispersion state in water is poor, and the oat fiber flour has a sandy grain feeling. There is no research report about oat rice puffing, and the oat rice puffing not only preserves nutrient components, but also improves the taste, is convenient to eat, and is a novel oat processing mode and product.
Disclosure of Invention
The invention aims to provide a preparation process of oat rice puffed powder, which is used for solving the problems of poor solubility and poor mouthfeel of oat fiber powder. The second purpose of the invention is to provide oat rice puffed powder.
In order to achieve the purpose, the invention adopts the following technical scheme:
as a first scheme of the invention, the preparation process of the oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into pieces of 1/2-1/3 length;
B. tempering: drying or adding water to the oat grains according to the water content of the oat grains to ensure that the water content of the oat grains is 10-13%;
C. puffing: extruding and puffing the oat grains in the step B;
D. crushing: c, primarily crushing the puffed strips puffed in the step C;
E. curing: d, frying and curing the expanded coarse powder in the step D;
F. crushing: the slaked powder of step E is further crushed.
The invention is further set that the extrusion temperature of the step C is 200-250 ℃.
Preferably, the extrusion temperature of step C is 220-230 ℃.
The invention is further provided that the crushing mesh number of the step D is 10-15 meshes.
The invention is further set that the curing temperature of the step E is 60-100 ℃, and the time is 10-30 min.
Preferably, the curing temperature of the step E is 70-75 ℃, and the time is 10-15 min.
The invention is further provided that the crushing mesh number of the step F is 100-250 meshes.
The invention is further configured that the preparation process of the oat rice puffed powder further comprises the following steps:
G. packaging: packaging the superfine oat puffed powder into bags.
As a second scheme of the invention, the oat rice puffed powder prepared by the preparation process is provided.
The preparation process of the oat rice puffed powder and the oat rice puffed powder have the beneficial effects that:
(1) the product has fine and smooth mouthfeel: the mesh number of the oat rice puffed powder is 100-250 meshes, and the oat rice puffed powder has fine and smooth mouthfeel and good dissolubility after being brewed.
(2) The product has long shelf life: due to the reduced moisture content, the shelf life can reach 10 months.
(3) The dietary fiber and protein content is high. Wherein the content of dietary fiber is 15.5g/100g-19.5 g/100g, and the content of protein is 23.5g/100g-27.5 g/100 g.
Detailed Description
The present invention will be further described with reference to the following specific examples. It should be understood that the following examples are illustrative only and are not intended to limit the scope of the present invention.
Example 1
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 10%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 200 ℃ to enable the oat grains to be puffed into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 70 deg.C for 20 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 2
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 13%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 250 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 80 deg.C for 20 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing to 150-200 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 3
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 10%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 230 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 100 deg.C for 10 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing to 100-150 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 4
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 12%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 230 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 70 deg.C for 30 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing to 150-200 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 5
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 13%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 200 ℃ to enable the oat grains to be puffed into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 100 deg.C for 20 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 6
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 10%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 250 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 70 deg.C for 10 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing to 100-150 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 7
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 13%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 230 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 80 deg.C for 30 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 8
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 12%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 200 ℃ to enable the oat grains to be puffed into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 80 deg.C for 10 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing to 100-150 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
Example 9
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 12%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 250 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 100 deg.C for 30 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
The experimental conditions in the invention are verified by a plurality of experimental trials, and in particular, the detection results of the examples 1 to 9 are shown in the table 1.
Table 1 test results for examples 1-9:
to verify that the process of the present invention is suitable for the production of puffed rice, the following four comparative experiments were conducted for comparative illustration.
Comparative example 1
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 18%;
C. puffing: c, extruding and puffing the mixture obtained in the step B, wherein the puffing temperature is 180 ℃;
D. crushing: c, crushing the puffed material in the step C into particles of 10-15 meshes, wherein when the puffed material is used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 130 deg.C for 10 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
The effect is as follows: high water content, insufficient puffing and poor solubility.
Comparative example 2
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 23%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 210 ℃ to enable the oat grains to be puffed into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 120 deg.C for 20 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
The effect is as follows: high water content, non-uniform and insufficient puffing, and poor solubility.
Comparative example 3
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 8%;
C. puffing: extruding and puffing the oat grains in the step B at the puffing temperature of 280 ℃ to puff the oat grains into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 120 deg.C for 20 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
The effect is as follows: less water content, high puffing temperature, gelatinization, and deterioration of product.
Comparative example 4
A preparation process of oat rice puffed powder comprises the following steps:
A. pelletizing: cutting oat into 1/2-1/3 oat grains by a granulator;
B. tempering: according to the water content of the oat grains, drying or adding water to the oat grains to prepare the oat grains with the water content of 10%;
C. puffing: extruding and puffing the oat grains in the step B at 290 ℃ to enable the oat grains to be puffed into puffed strips;
D. crushing: c, crushing the puffed strips in the step C into particles of 10-15 meshes, wherein when the puffed strips are used, the crushing step can be carried out by adopting common crushing equipment;
E. curing: d, frying and curing the particles in the step D, wherein the frying temperature is as follows: parching at 50 deg.C for 10 min.
F. Crushing: and E, carrying out superfine grinding on the cured particles obtained in the step E, and crushing the particles to 200-250 meshes.
G. Packaging: packaging the superfine puffed oat flour into bagged finished products.
The effect is as follows: the puffing temperature is high, the gelatinization phenomenon exists, and the product is not available after going bad.
Effect verification:
1. the oat rice puffed powder produced by the preparation process of examples 1 to 9 was evaluated by 50 evaluators after 10 months, and no bad odor was generated.
2. And (3) judging the solubility: dissolving the puffed oat flour in water of 80 deg.C, observing after 2 min. As a result, it was found that the oat rice puffed flour of examples 1-9 was almost completely dissolved in water.
In conclusion, the oat rice puffed powder obtained by the preparation process disclosed by the invention is fine and smooth in taste, good in solubility, long in quality guarantee period, high in dietary fiber content and high in protein content.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (9)
1. A preparation process of oat rice puffed powder is characterized by comprising the following steps:
A. pelletizing: cutting oat into pieces of 1/2-1/3 length;
B. tempering: drying or adding water to the oat grains according to the water content of the oat grains to ensure that the water content of the oat grains is 10-13%;
C. puffing: extruding and puffing the oat grains in the step B;
D. crushing: c, primarily crushing the puffed strips puffed in the step C to obtain puffed coarse powder;
E. curing: d, frying and curing the expanded coarse powder in the step D;
F. crushing: the slaked powder of step E is further crushed.
2. The process for preparing an oat rice puffed powder of claim 1 wherein the extrusion puffing temperature of step C is 200-250 ℃.
3. The process as claimed in claim 2, wherein the extrusion temperature in step C is 220-230 ℃.
4. The process for preparing an oat rice puffed powder of claim 1 wherein the size of the grist in step D is 10-15 mesh.
5. The process for preparing an expanded oat flour of claim 1, wherein the cooking temperature in step E is 60-100 ℃ for 10-30 min.
6. The process for preparing an expanded oat flour of claim 5, wherein the cooking temperature in step E is 70-75 ℃ for 10-15 min.
7. The process for preparing expanded oat flour as claimed in claim 1, wherein the pulverizing mesh size in step F is 100-250 mesh.
8. The process for preparing an oat rice puffed powder of claim 1 further comprising the steps of:
G. packaging: packaging the superfine oat puffed powder into bags.
9. An oat rice puffed powder prepared by the process of any one of claims 1-8.
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| US5523109A (en) * | 1994-06-16 | 1996-06-04 | General Mills, Inc. | Oat flour and method of preparation |
| CN1276170A (en) * | 1999-06-03 | 2000-12-13 | 新疆农业科学院粮食作物研究所 | Method for producing puffed instant oats particles |
| CN101513235A (en) * | 2009-03-26 | 2009-08-26 | 河南科技大学 | Composite puffed oat whole powder and preparation method thereof |
| CN102696981A (en) * | 2012-06-18 | 2012-10-03 | 合肥工业大学 | High-dietary fiber five-cereal puffing powder and preparation process thereof |
| 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 |
| CN105249155A (en) * | 2015-10-13 | 2016-01-20 | 北京朔方科技发展股份有限公司 | Preparation method of low-viscosity cured buckwheat flour |
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| US5523109A (en) * | 1994-06-16 | 1996-06-04 | General Mills, Inc. | Oat flour and method of preparation |
| CN1276170A (en) * | 1999-06-03 | 2000-12-13 | 新疆农业科学院粮食作物研究所 | Method for producing puffed instant oats particles |
| CN101513235A (en) * | 2009-03-26 | 2009-08-26 | 河南科技大学 | Composite puffed oat whole powder and preparation method thereof |
| CN102696981A (en) * | 2012-06-18 | 2012-10-03 | 合肥工业大学 | High-dietary fiber five-cereal puffing powder and preparation process thereof |
| 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 |
| CN105249155A (en) * | 2015-10-13 | 2016-01-20 | 北京朔方科技发展股份有限公司 | Preparation method of low-viscosity cured buckwheat flour |
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