CN110786461A - Oat and processing method and application thereof - Google Patents
Oat and processing method and application thereof Download PDFInfo
- Publication number
- CN110786461A CN110786461A CN201810869951.0A CN201810869951A CN110786461A CN 110786461 A CN110786461 A CN 110786461A CN 201810869951 A CN201810869951 A CN 201810869951A CN 110786461 A CN110786461 A CN 110786461A
- Authority
- CN
- China
- Prior art keywords
- oat
- wheat
- oatmeal
- steps
- processing method
- 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.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 86
- 241000209140 Triticum Species 0.000 claims abstract description 75
- 235000021307 Triticum Nutrition 0.000 claims abstract description 75
- 230000008569 process Effects 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000010025 steaming Methods 0.000 claims abstract description 26
- 229910052751 metal Inorganic materials 0.000 claims abstract description 23
- 239000002184 metal Substances 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 21
- 235000013618 yogurt Nutrition 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000007885 magnetic separation Methods 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 238000001514 detection method Methods 0.000 claims abstract description 7
- 235000015094 jam Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 134
- 244000075850 Avena orientalis Species 0.000 claims description 132
- 235000013339 cereals Nutrition 0.000 claims description 27
- 238000010411 cooking Methods 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 15
- 238000003825 pressing Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 2
- 241000209761 Avena Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 27
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000007873 sieving Methods 0.000 abstract description 2
- 239000003651 drinking water Substances 0.000 abstract 1
- 235000020188 drinking water Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 238000012360 testing method Methods 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 14
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 239000008107 starch Substances 0.000 description 11
- 241000209094 Oryza Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 235000021049 nutrient content Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000018514 detection of nutrient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229940095709 flake product Drugs 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 invention discloses oat and a processing method thereof, wherein the processing method comprises the following steps: cleaning → magnetic separation → wheat boiling → wheat drying → wheat steaming → magnetic separation → tabletting → sieving → metal detection → drying and cooling → packaging, wherein the wheat boiling process comprises the following steps: boiling the oat with high pressure steam of 0.2-0.4 Mpa for 1-3 min to make the oat seed reach 120-140 deg.C and water content of 18-20%; the wheat drying procedure comprises the following steps: baking oat seeds at 160-180 ℃ for 3.0-3.5 h to reduce water content to 8.5% -9.5%; the wheat steaming process comprises the following steps: moistening the oat with high pressure steam of 0.2MPa-0.4MPa for 40-50 min, and the invention also discloses the application of the two oatmeal processed by the processing method: the oatmeal is soaked and boiled in drinking water for 4-5 min, drained and mixed with drinks such as yoghourt, jam, fruit juice and the like for eating together, or the oatmeal is directly scattered on the surface of baked food as an auxiliary material for eating after baking, so that the nutritional ingredients of the oat are supplemented, the flavor and the taste are improved, more importantly, the consumer market of the oat product with high nutritional and health-care values is widened, and the oatmeal has creativity.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to oat and a processing method and application thereof.
Background
Oat is an internationally recognized health food and is recognized as the only cereal in the ten-year-round health foods by the journal of the United states. The nutritional ingredients such as protein, cellulose, fat, vitamins, minerals and the like in the oat grains are the first in all food crops. The oat grains also contain eight amino acids essential to human bodies, the content of riboflavin is much higher than that of other crops, and the oat grains also contain very rare saponin. The oat grains not only have high and balanced nutrient element content, but also have higher nutritional and health-care values, and are also important measures for promoting economic high-quality development and creating high-quality life.
The processing and preparation method of oat directly influences consumer groups and market expansion of oat products, and the traditional oat products mainly comprise oat flour, instant oatmeal, oat rice and the like. The processing method is more traditional and simple, and the eating mode is single, so that the oat product consumption group is relatively narrow, the expansion of the oat consumption market is restricted to a great extent, and the development of the oat industry is influenced.
Disclosure of Invention
The purpose of the invention is as follows: the processing method of the oat is provided, so that the nutritional and health-care ingredients contained in the oat are effectively retained, the edible mouthfeel is improved, and the consumption market of oat products is widened.
The technical purpose of the invention is realized by the following technical scheme:
the processing method of the oat is characterized by comprising the following steps of: boiled wheat → baked wheat → steamed wheat → compressed wheat → dried and cooled, wherein:
the wheat cooking process comprises the following steps: boiling the oat with high pressure steam of 0.2-0.4 Mpa for 1-3 min to make the temperature of oat seed reach 120-140 deg.C and the water content of oat seed reach 18-20%;
the wheat drying process comprises the following steps: baking oat seeds at 160-180 ℃ for 3.0-3.5 h to reduce the water content to 8.5-9.5%;
the wheat steaming process comprises the following steps: moistening wheat with 0.2-0.4 Mpa high pressure steam for 40-50 min.
In the processing scheme, the wheat cooking process has the effects of killing enzyme and sterilizing, changing the tissue structure (starch conversion), primarily curing and improving the processability; the wheat drying process has the effects of killing enzyme and sterilizing, further changing the tissue structure, increasing the gelatinization degree of the oat, improving the fragrance of the oat, performing secondary curing and reducing water; the procedure of steaming the oat can further inactivate enzyme and sterilize, ripen again, improve the flavor of the oat, soften oat grains, facilitate tabletting and forming, avoid crushing the oat and improve the yield of finished oatmeal.
The three enzyme deactivation and sterilization processes completely passivate active enzymes in oat grains, effectively prevent and delay rancidity of finished oatmeal and prolong the shelf life of food.
In the procedure of cooking wheat, high-pressure steam enables oat grains to absorb water and expand, the tissue structure of oat is primarily changed, and oat starch is primarily converted. In the next procedure of wheat drying, the moisture stored in the oat grains is evaporated by continuous high temperature, and the oat starch is further gelatinized. In the last procedure of steaming the oat, high-pressure steam impacts the oat grains again, the skins of the oat grains are softened, and the aroma of the oat is excited again. Through the treatment of the three procedures, the oat starch is fully converted, the flavor is more intense, and the palatability of the oatmeal is effectively improved.
The oat is cured for many times through three procedures of cooking, baking and steaming the oat, so that the finished oatmeal has rich natural fragrance. According to the method, the oat tissue structure is firstly changed primarily by adopting a wheat cooking process, then the wheat drying process is carried out, the conversion of oat starch is enhanced, the wheat is steamed again, the oat starch is fully gelatinized, the aroma is improved, and the palatability of oatmeal is further improved.
The processing parameters of the three procedures of cooking, baking and steaming are obtained by a large number of tests, are scientific and reasonable, supplement each other, have little damage to the nutritional and health-care components of the finished oatmeal, and effectively improve the nutritional value of the finished oatmeal.
Preferably, the wheat cooking procedure is as follows: cooking wheat for 2min with 0.3Mpa high pressure steam, wherein the temperature of oat seed reaches 130 deg.C, and the water content of oat seed reaches 19%.
Preferably, the wheat baking process comprises the following steps: baking oat seed at 170 deg.C for 3.2 hr to reduce water content to 9%.
Preferably, the wheat steaming process comprises the following steps: moistening wheat with 0.3Mpa high pressure steam for 45 min.
Preferably, the tabletting process comprises: pressing oat grains into tablets with the thickness of 1.2-1.5 mm.
By adopting the scheme, through a large number of tests, the processing parameters of three procedures of cooking wheat, baking wheat and steaming wheat are repeatedly adjusted, so that the oat obtains the optimal taste and processability.
Preferably, the drying and cooling process comprises: reducing water content of oatmeal to 8.5% -9.5%, and reducing temperature to below 25 deg.C.
By adopting the scheme, the moisture of the oatmeal is controlled within a reasonable range, so that the mouthfeel is not influenced, and the shelf life of the finished oatmeal is prolonged.
Preferably, the magnetic separation process is set before the wheat boiling process and before the tabletting process: screening, adsorbing and removing metal substances in the oat grains; a metal detection process is arranged between the screening process and the drying and cooling process: oat products containing metal were detected and removed.
By adopting the scheme, a magnetic separation process is arranged before the wheat cooking process, so that metal in the raw material grains is removed; a magnetic separation procedure is set before the tabletting procedure, and metal in the oat grains in the intermediate link of the processing procedure is removed; the metal detection process is carried out again before drying and cooling, when the metal object is detected by the equipment, the equipment can automatically alarm, unqualified products containing the metal object automatically enter a waste product channel, and the metal in the oat close to a processing terminal link can not enter a normal subsequent production process, so that the metal in the oat is further controlled. The finished oatmeal is subjected to a plurality of metal removing procedures, so that the metal in the finished oatmeal is effectively controlled, and the quality of the finished oatmeal is ensured.
Object two of the present invention: provides the oatmeal prepared by the processing method.
The third purpose of the invention is that: the application of the oatmeal prepared by the processing method is provided: and (3) soaking and boiling the oatmeal in water for 4-5 min, draining, and adding the oatmeal into drinks for eating together, wherein the drinks are yoghourt, jam, fruit juice and the like.
Object four of the invention: the application of the oatmeal prepared by the processing method is provided: and (3) directly scattering the oatmeal on the surface of the stirred and fermented dough, and baking the oatmeal for eating.
The oatmeal processed by the traditional process is an instant product, is eaten by being brewed with boiled water or boiled, and has a relatively single consumption market. The oat flakes processed by the method can be mixed with various drinks such as yoghourt, jam, fruit juice and the like for eating together or baking after being cured, so that the nutritional ingredients, the fragrance and the good taste of the oat are brought into the drinks or other food materials, and the health index and the enjoyment of diet are greatly improved. Moreover, the oat product processed by the method and the application thereof expand the oat consumption market from the traditional terminal market to the intermediate market, namely food production and food service enterprises, such as pectin and jam enterprises, dairy enterprises, baking enterprises, coffee houses, tea restaurants and the like, greatly expand the breadth and depth of the oat consumption market, promote the development of the oat market and have strong creativity.
In conclusion, the invention has the following beneficial effects:
1. the three enzyme deactivation procedures of cooking, baking and steaming are carried out, so that various enzymes in oat grains are completely passivated, the rancidity of finished oatmeal is effectively prevented and delayed, and the quality guarantee period of food is prolonged;
2. the oat starch is fully gelatinized by three procedures of wheat cooking, wheat baking and wheat steaming, so that the palatability and the digestibility are effectively improved;
3. the oat is cooked for many times through three procedures of cooking, drying and steaming, and the intrinsic fragrance of the oat is fully released by adopting the procedure of cooking the oat firstly, then drying the oat and steaming the oat again, so that the finished oatmeal has rich fragrance and the taste is further improved;
4. the processing parameters of the three procedures of cooking, baking and steaming are obtained by a large number of tests and grope, are scientific and reasonable and supplement each other, have small damage to the nutritional and health-care ingredients of the finished oatmeal, and effectively retain the nutritional value of the oat;
5. the procedure of steaming the oat is arranged before the procedure of tabletting, so that tabletting and forming are facilitated, oat grains are prevented from being crushed, and the yield of finished oatmeal is improved;
6. the oat flake product processed by the method can be mixed with various drinks such as yoghourt, jam, fruit juice and the like for eating together or baking after being cured, the oat consumption market is expanded to food production enterprises from the traditional terminal market, the breadth and the depth of the oat consumption market are greatly expanded, and the method has strong creativity.
Detailed Description
The present invention will be described in further detail below.
Example 1
A method for processing oat comprises the following steps: cleaning → magnetic separation → boiled wheat → dried wheat → steamed wheat → magnetic separation → pressed sheet → sieving → metal detection → dry cooling → packaging, wherein,
the cleaning process comprises the following steps: removing dust, stones, leaves, grass seeds, metals, unsaturated seeds, foreign wheat, shelled seeds and mildewed seeds in raw oat seeds by a primary cleaner, a stone remover, a rough rice separator, a huller, a magnetic separator, a length classifier, a thickness classifier, a specific gravity separator, a classifying screen and a color sorter;
the magnetic separation process comprises the following steps: a magnetic frame is additionally arranged at a discharge port corresponding to the previous process, and metal objects in the adsorbed materials are screened; the wheat cooking process comprises the following steps: enabling the oat grains to pass through a wheat boiling pot with the pressure of 0.3Mpa at a constant speed for 2min, keeping the temperature of the oat grains at 130 ℃, and after the working procedure is finished, enabling the moisture of the oat grains to reach 19%;
the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 170 ℃ for 3.2h to reduce the water content to 9%;
the wheat steaming process comprises the following steps: steaming wheat with 0.3Mpa high pressure steam for 45 min;
the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.3mm by using a tablet press;
the screening process comprises the following steps: removing powder, particles, caking and the like by using a cylindrical vibrating screen with a built-in double-layer sieve plate;
a metal detection procedure: when the metal detector detects a product containing metal, the equipment gives an alarm, and unqualified products containing metal automatically enter a waste channel and cannot enter normal subsequent production procedures;
the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 9 percent by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.
Example 2
The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that:
the wheat cooking process comprises the following steps: making oat seeds pass through a wheat boiling pot with the pressure of 0.2Mpa at a constant speed for 1min, keeping the temperature of the oat seeds at 120 ℃, and making the moisture of the oat seeds reach 18%;
the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 160 ℃ for 3.0h to reduce the water content to 8.5%;
the wheat steaming process comprises the following steps: steaming wheat with 0.2Mpa high pressure steam for 40 min;
the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.2mm by using a tablet press;
the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 8.5% by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.
Example 3
The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that:
the wheat cooking process comprises the following steps: making oat seeds pass through a wheat boiling pot with the pressure of 0.4Mpa at a constant speed for 3min, keeping the temperature of the oat seeds at 140 ℃, and making the moisture of the oat seeds reach 20%;
the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 170 ℃ for 3.5 hours to reduce the water content to 9.5%;
the wheat steaming process comprises the following steps: steaming wheat with 0.4Mpa high pressure steam for 50 min;
the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.5mm by using a tablet press;
the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 9.5% by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.
Comparative example 1
The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: no procedure of cooking wheat is provided.
Comparative example 2
The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: in the wheat baking process: the baking temperature was 150 ℃.
Comparative example 3
The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: in the wheat steaming process: moistening wheat with 0.1Mpa high pressure steam for 30 min.
Comparative example 4
Instant oatmeal is commercially available.
Comparative example 5
Commercially available oat rice. The oat grains after the skin grinding are not tabletted.
Detection of nutrient components in finished oatmeal
The nutrient content of the finished oatmeal prepared in examples 1-3 was tested, and the test results are shown in Table 1.
TABLE 1 detection results of nutrient content of the finished oatmeal
| Item | Example 1 | Example 2 | Example 3 |
| Energy (kJ/100g) | 1627 | 1623 | 1621 |
| Protein (g/100g) | 15.6 | 15.5 | 15.7 |
| Fat (g/100g) | 6.7 | 6.8 | 6.6 |
| Carbohydrate (g/100g) | 65.5 | 66.1 | 66.8 |
| Sodium (mg/100g) | 0 | 0 | 0 |
As can be seen from table 1: the nutrient content of the finished oatmeal of examples 1-3 was kept at a high level and did not differ significantly from each other. The processing technology and the change of parameter setting of the invention have little influence on the oat nutrient content, which not only can reduce the damage to the oat nutrient content and effectively reserve the oat nutrient content, but also can lead the processing process to be easy to control and improve the controllability of actual production.
And (3) taste test: oat-blended yogurt
And taking 8 parts of the finished oatmeal or oat rice in the total amount of 8 parts in the examples 1-3 and the comparative examples 1-5, adding 5 times of water by weight, respectively, cooking for 4min, taking out, draining to obtain 8 parts of pretreated finished products, and then respectively adding the 8 parts of pretreated finished products into 8 parts of yoghourt to obtain 8 parts of tasting products, wherein the mass ratio of the pretreated finished products to the yoghourt is 5: 445.
80 volunteers were recruited and evenly divided into 8 groups, each group of 10 volunteers and 8 groups of volunteers respectively carried out trial eating on 8 trial eaten products, the trial eating experience of each person was recorded and divided into three grades of good taste, good taste and poor taste, the proportion was calculated, and the trial eating results are shown in table 2.
Table 2 taste test results of oat-blended yogurt
And (3) taste test: oat-doped jam
The test was carried out according to the test method for incorporation of oats in yoghurt, with the following differences: the yogurt is replaced by jam, and the jam is strawberry jam. The test results of this test are shown in table 3.
Table 3 taste test result of oat-doped jam
And (3) taste test: oat blended juice
The test is carried out according to a test method for mixing the finished oat into the yoghourt, and the difference is that: replacing yogurt with fruit juice, wherein the fruit juice is watermelon juice. The test results of this test are shown in table 4.
Table 4 taste test results of oat blended juice
And (3) taste test: oat spread bread
Taking a total of 8 parts of finished oatmeal or oat rice in examples 1-3 and comparative examples 1-5, respectively spreading 5g of the finished oatmeal or oat rice on the surface of 55g of the stirred and fermented dough, and baking in an oven for about 25min at a baking temperature of 210 ℃ to obtain 8 parts of trial eating products.
80 volunteers were recruited, equally divided into 8 groups, 10 volunteers in each group, and 8 groups of volunteers respectively performed trial eating on 8 trial eaten products, the trial eating experience of each person was recorded, and divided into three grades of good taste, good taste and poor taste, the proportion was calculated, and the trial eating results are shown in table 5.
Table 5 taste trial eating test results of oat-sprinkled bread
As can be seen from table 5, from the mouthfeel, the taste test of four groups of the finished oatmeal or oat rice mixed with the yoghurt, jam, fruit juice and sprinkled into the baked bread dough showed the same preference trend for the test-eating volunteers:
the trial products of examples 1-3 have significant advantages, especially the trial product of example 1, which received approval from almost all trial volunteers. The oatmeal finished product has the advantages that the gelatinization degree of the oatmeal finished product is improved, the fragrance of the oatmeal finished product is improved, and the thickness of the oatmeal finished product is moderate, so that the oatmeal finished product is chewy, does not stick to teeth, tastes crisp and moist, accords with the tastes of most people, and has a good market prospect.
As can be seen from example 1 and comparative example 1, when the procedure of cooking wheat is not performed, the taste of the tasted product is significantly reduced, because the water absorption of the wheat grains is insufficient before the wheat is baked during the processing of the oat, the conversion of the oat starch cannot be effectively promoted, the release of the flavor of the oat during the baking process is affected, and the taste and the appetite of the tasted product are further affected.
As can be seen from example 1 and comparative example 2, when the temperature during the procedure of baking wheat was set too low, the taste of the tasting sample was significantly reduced because the baking wheat temperature was too low during the processing of oats, which failed to sufficiently gelatinize the oat starch and release the aroma, thereby reducing the palatability of the tasting sample.
It is understood from example 1 and comparative example 3 that the taste of the tasting product is significantly reduced when the steam pressure in the steaming step is reduced and the steaming time is shortened, because the oat starch is not sufficiently gelatinized when the steam pressure is small and the treatment time is short, thereby reducing the palatability.
As can be seen from examples 1-3 and comparative example 5, the cooked, roasted and pressed oatmeal had a significant improvement in flavor and mouthfeel over the direct cooked oatmeal. This is because the oat rice compressed without cooking and baking has insufficient starch conversion and varied particle thickness, which directly affects the balance between the flavor release and chewiness of oat.
Finished oatmeal immersion time test
Dividing the finished oatmeal in example 1 into 3 parts, adding 5 times of water by weight, soaking and boiling for 4min, 5min and 6min, taking out, draining to obtain 3 parts of pretreated finished oatmeal, and then respectively adding the 3 parts of pretreated finished oatmeal into 3 parts of yoghourt to obtain 3 parts of tasting products, wherein the mass ratio of the pretreated finished oatmeal to the yoghourt is 5: 445. After trial eating, 10 volunteers all showed: the taste of the sample eaten after being soaked and boiled for 4min and 5min is similar, and the taste of the sample eaten after being soaked and boiled for 6min is slightly poor.
Brewing test
And taking a total of 7 parts of finished oatmeal in examples 1-3 and comparative examples 1-4, and respectively soaking with boiled water for 5 min.
From the appearance of brewing: the oatmeal of examples 1-3 and comparative examples 1-3 was almost completely precipitated, had poor water solubility, but had a good degree of gelatinization when eaten, and had a noticeable chewy sensation; the finished oatmeal of comparative example 4 maintained good suspension, was sticky from piece to piece, had a high degree of gelatinization, but had a soft mouthfeel when eaten, but had little chewing sensation.
Brewing tests show that the oatmeal prepared by the processing technology can increase the gelatinization degree of the oats to a certain extent, and particularly improve the unique wheat flavor of the oats. As an intermediate, the oat gelatinization degree can be controlled within a reasonable range, and the moderate toughness is kept. This again demonstrates the scientific rationality of the processing method of the present invention.
The above-mentioned embodiments are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading this specification, but only fall within the scope of the claims of the present invention.
Claims (10)
1. The processing method of the oat is characterized by comprising the following steps of: boiled wheat → baked wheat → steamed wheat → compressed wheat → dried and cooled, wherein:
the wheat cooking process comprises the following steps: boiling the oat with high pressure steam of 0.2-0.4 Mpa for 1-3 min to make the temperature of oat seed reach 120-140 deg.C and the water content of oat seed reach 18-20%;
the wheat drying process comprises the following steps: baking oat seeds at 160-180 ℃ for 3.0-3.5 h to reduce the water content to 8.5-9.5%;
the wheat steaming process comprises the following steps: moistening wheat with 0.2-0.4 Mpa high pressure steam for 40-50 min.
2. The processing method of oat according to claim 1, wherein the step of cooking the oat comprises the following steps: cooking wheat for 2min with 0.3Mpa high pressure steam, wherein the temperature of oat seed reaches 130 deg.C, and the water content of oat seed reaches 19%.
3. The processing method of oat according to claim 1, wherein the wheat baking process comprises: baking oat seed at 170 deg.C for 3.2 hr to reduce water content to 9%.
4. The processing method of oat according to claim 1, wherein the steaming step comprises: moistening wheat with 0.3Mpa high pressure steam for 45 min.
5. The method for processing the oats according to claim 1, wherein the tabletting process comprises: pressing oat grains into tablets with the thickness of 1.2mm-1.5 mm.
6. The processing method of oat as claimed in claim 1, wherein the drying and cooling process comprises: reducing water content of oatmeal to 8.5% -9.5%, and reducing temperature to below 25 deg.C.
7. The method for processing oats in accordance with claim 1, wherein: the magnetic separation process is set before the wheat boiling process and before the tabletting process: screening, adsorbing and removing metal substances in the oat grains; a metal detection process is arranged between the screening process and the drying and cooling process: oat products containing metal were detected and removed.
8. Oatmeal prepared by the processing method of any one of claims 1-7.
9. Use of oatmeal in accordance with claim 8 wherein: and (3) soaking and boiling the oatmeal in water for 4-5 min, draining, and adding the oatmeal into drinks for eating together, wherein the drinks are yoghourt, jam, fruit juice and the like.
10. Use of oatmeal in accordance with claim 8 wherein: and the oatmeal is directly sprinkled on the surface of the baked food as an auxiliary material and is eaten after being baked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810869951.0A CN110786461A (en) | 2018-08-01 | 2018-08-01 | Oat and processing method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810869951.0A CN110786461A (en) | 2018-08-01 | 2018-08-01 | Oat and processing method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110786461A true CN110786461A (en) | 2020-02-14 |
Family
ID=69425578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810869951.0A Pending CN110786461A (en) | 2018-08-01 | 2018-08-01 | Oat and processing method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110786461A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959829A (en) * | 2019-12-16 | 2020-04-07 | 光明乳业股份有限公司 | Oat compound cereal sauce and preparation method thereof |
| CN111920009A (en) * | 2020-07-24 | 2020-11-13 | 北京兴农泰华有机农业有限公司 | Preparation process of oatmeal for snack food, oatmeal and snack food |
| CN115226918A (en) * | 2022-07-21 | 2022-10-25 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oatmeal production system and processing method thereof |
| CN115381029A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oatmeal |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485410A (en) * | 2009-02-17 | 2009-07-22 | 青海惠湟农牧科技开发中心 | Flakes of A. sativa. L and method for producing the same |
| CN103156126A (en) * | 2011-12-14 | 2013-06-19 | 刘宗强 | Oatmeal production method |
| CN104855827A (en) * | 2015-03-28 | 2015-08-26 | 金维他(福建)食品有限公司 | A manufacturing method for oatmeal |
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
-
2018
- 2018-08-01 CN CN201810869951.0A patent/CN110786461A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485410A (en) * | 2009-02-17 | 2009-07-22 | 青海惠湟农牧科技开发中心 | Flakes of A. sativa. L and method for producing the same |
| CN103156126A (en) * | 2011-12-14 | 2013-06-19 | 刘宗强 | Oatmeal production method |
| CN104855827A (en) * | 2015-03-28 | 2015-08-26 | 金维他(福建)食品有限公司 | A manufacturing method for oatmeal |
| CN108029968A (en) * | 2017-11-29 | 2018-05-15 | 江苏大学 | A kind of multipurpose is micro- to roll oat kernel and its production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959829A (en) * | 2019-12-16 | 2020-04-07 | 光明乳业股份有限公司 | Oat compound cereal sauce and preparation method thereof |
| CN111920009A (en) * | 2020-07-24 | 2020-11-13 | 北京兴农泰华有机农业有限公司 | Preparation process of oatmeal for snack food, oatmeal and snack food |
| CN115226918A (en) * | 2022-07-21 | 2022-10-25 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oatmeal production system and processing method thereof |
| CN115381029A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oatmeal |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110786461A (en) | Oat and processing method and application thereof | |
| CN101744180A (en) | Method for making corn flakes with fruit flavor | |
| CN104663996B (en) | Coffee substitute and preparation method thereof | |
| CN101558852A (en) | Process for producing instant breakfast samp | |
| KR20180063655A (en) | Processed food using steamed rice and method of manufacturing thereof | |
| RU2732917C1 (en) | Whole-grain protein chips and their production method | |
| KR20140046232A (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR100825513B1 (en) | The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean | |
| CN113273658A (en) | Food capable of automatically adjusting edible form or fat content and aroma | |
| JP4035308B2 (en) | Process for producing processed grain germs | |
| JP6937456B2 (en) | How to make roasted rice bran koji | |
| CN101073366B (en) | A method for separating cocoa kernel from cocoa bean | |
| KR20110053876A (en) | Method of making jujube rice cake | |
| KR101145411B1 (en) | Manufacturing method of flake grain and the flake grain manufactured thereof | |
| KR101759147B1 (en) | Hydrangea scorched rice and manufacturing method thereof | |
| CN110574864A (en) | Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof | |
| KR101528228B1 (en) | Improvement the Dispersibility of Roasted Grain Flour and Thereof Manufacturing Method | |
| KR100296869B1 (en) | Roast Powdered Food Including Raw Phamaceuticals and Method Making The Same | |
| KR20090041034A (en) | Manufacturing method of instant the scorched rice | |
| CN104839571B (en) | The puffing active black rice nutrient tablet of one kind and its processing method | |
| KR101481154B1 (en) | Puffed cereal containing sea algae and preparing method thereof | |
| CN112155163A (en) | Red oil spicy chicken soup noodles and preparation method thereof | |
| KR102497649B1 (en) | Manufacturing method for substitute food | |
| KR102290884B1 (en) | Buckwheat for making coffee and its manufacturing method | |
| KR102405212B1 (en) | Acorn noodle and manufacturing for therof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200214 |
|
| RJ01 | Rejection of invention patent application after publication |