CN111053099A

CN111053099A - Baked oat instant flavor food and processing method thereof

Info

Publication number: CN111053099A
Application number: CN202010013412.4A
Authority: CN
Inventors: 毕海丹; 崔旭海; 胡诗; 相君; 巩馨; 杨智伟; 孔淑华
Original assignee: Zaozhuang University
Current assignee: Zaozhuang University
Priority date: 2020-01-07
Filing date: 2020-01-07
Publication date: 2020-04-24

Abstract

The invention relates to a baked oat instant flavor food and a processing method thereof, which comprises the steps of mixing raw oatmeal, water, honey, milk powder, salt and eggs, baking, stir-frying to be crisp, uniformly mixing with jujube paste, nuts or banana paste, coating the mixture into cup-shaped tin foil paper, pressing to be compact, baking for 10 minutes, brushing egg liquid, and baking to be crisp to obtain oat hulls; peeling purple sweet potato, sweet potato and Chinese yam, steaming, mashing, concentrating pure milk, and mixing with mashed purple sweet potato and mashed sweet potato; and adding the stuffing and the yoghourt into the oat shell to obtain the baked oat instant flavored food. The invention is improved on the basis of the traditional oat processing technology, adopts steaming and low-temperature baking, makes the oatmeal into a cup shape, is crisp and delicious, breaks the processing and selling form of the traditional oatmeal, selects the purple sweet potatoes and the Chinese yam as the stuffing to be mud-shaped, coats the stuffing layer by layer in the cup, and improves the quality and the application field of the oat product.

Description

Baked oat instant flavor food and processing method thereof

Technical Field

The invention belongs to the technical field of leisure food processing, and particularly relates to a baked oat instant flavor food and a processing method thereof.

Background

Oats belong to high-fiber food, and by virtue of the health-care functions of improving intestinal functions, preventing constipation, reducing cholesterol, reducing blood sugar and the like, the oats are extruded from "noble" in dietary fibers to form the third staple food after rice and wheat; at present, oat products in the market mainly take instant oatmeal, oat flour and oat bread for brewing breakfast as main materials, and the oat products cannot meet the requirements of consumers in a single processing and selling mode, which is also a great reason for hindering the selling of oat products. There are also alternative fine-processed oat foods, but the nutritional components are lost in large quantities. Far from meeting the 'nutrition and deliciousness' theme of the food development in the 21 st century, the simple oat food gradually fades out of the market, and is replaced by a new generation of high-quality fiber food which can provide good flavor and texture for the food.

The Chinese patent application with the application publication number of CN103005273A discloses a formula of a nutritional supplementary food, which is added with oatmeal, purple sweet potatoes, nuts and Chinese yams and a preparation method thereof, the product selects at least seven grain raw materials comprising polished round-grained rice, brown rice, oat, black rice, Ximi, wheat kernels, corn and nutritional additives, the product has comprehensive nutrition, balanced diet, rich taste and good taste and satiety, but the patent does not relate to a preparation method of leisure food. The Chinese patent application with the application publication number of CN110477075A, namely 'oat baked cookies and a processing method thereof', discloses a method for making cookies by utilizing oats. However, the market does not show the sale of baked oat instant snack foods at present, related documents report a little, and vegetable and fruit oat cups are not reported.

Disclosure of Invention

Aiming at the problem that the oat processed food in the prior art is single in form and nutrition, the invention provides the baked oat instant flavor food and the processing method thereof, two processing modes of low-temperature baking and steaming are adopted for processing, the nutritional values of oat, nuts, purple sweet potatoes and other components are greatly reserved, and meanwhile, the product is beneficial to filling up the market blank, increasing the variety of oat products and meeting the requirements of consumers.

The invention is realized by the following technical scheme:

a baked oat instant flavored food comprises baked oat shell and stuffing filled therein;

the baked oat hulls comprise the following raw materials in parts by weight: 50-65 parts of raw oatmeal, 15-25 parts of edible oil, 8-15 parts of water, 15-25 parts of honey, 15-25 parts of milk powder, 2-5 parts of salt and 30-50 parts of eggs;

the stuffing is filled in the stuffing by the following raw materials in parts by weight: 45-50 parts of purple sweet potato, 35-40 parts of sweet potato, 30-40 parts of Chinese yam, 25-45 parts of yoghourt and 25-45 parts of milk.

Preferably, the raw materials of the baked oat hulls also comprise 15-25 parts of bananas, 20-35 parts of dried red dates or 20-35 parts of crushed nuts.

Preferably, the inner filling is decorated with dried fruits or fresh fruits.

Preferably, the baked oat hulls are cup-shaped.

The preparation method of the baked oat instant flavored food comprises the following steps

(1) Oatmeal pretreatment: uniformly mixing raw oatmeal, water, honey, milk powder, salt and eggs, spreading the mixture on oiled tin foil paper, baking the mixture at 120 ℃ by using upper fire and lower fire, taking out the mixture, repeatedly stir-frying the mixture for 3-4 times until the oatmeal is crisp, and cooling the oat meal for later use;

(2) processing the raw materials for taste: peeling dried dates, steaming for 15 minutes, and mashing into paste for later use; mashing nuts, adding egg liquid, and mixing to obtain a mixture; peeling banana and beating into mud for later use;

(3) baking oat hulls: uniformly mixing the oat treated in the step (1) and the mashed date, nut or banana in the step (2), coating the mixture in cup-shaped tin foil paper, pressing the mixture tightly, baking the mixture in an oven with upper and lower fire at 120 ℃ for 10 minutes, brushing egg liquid, putting the mixture in the oven until the mixture is baked to be crisp, and cooling the mixture to obtain an oat shell;

(4) making stuffing: peeling purple sweet potato, sweet potato and Chinese yam, steaming, and mashing; heating and concentrating pure milk with slow fire to half of the original volume, cooling, and mixing with mashed purple potato and mashed sweet potato respectively;

(5) combination of stuffing and oat hull: and (4) adding the stuffing and the yoghourt in the step (4) into the oat shell prepared in the step (3) to obtain the baked oat instant flavored food.

Preferably, the purple sweet potatoes, sweet potatoes and Chinese yam mash in the step (4) can be added with chopped nuts or dried cranberries.

Preferably, the combination method in the step (4) is to coat a layer of mashed purple potatoes, a layer of mashed sweet potatoes and a layer of mashed Chinese yam in the cup-shaped oat shell, and add yoghourt on the mashed Chinese yam.

Preferably, the yoghurt is modified by dried fruit or fresh fruit.

The invention is improved on the basis of the traditional oat processing technology, adopts the processing modes of steaming and low-temperature baking, the steaming can not only keep the original taste and taste of the stuffing, but also ensure that the product is soft, fresh and tender, less in oil and salt and easy to digest, the low-temperature baking ensures that the oat cup is crisp and flexible, reduces the loss of the original nutritional ingredients such as protein, cellulose and the like of the food, and the two processing modes can furthest keep the nutritional value of the product in the market, which can not be achieved by the product in the market

The oat, the purple sweet potato, the Chinese yam and the like contain dietary fibers required by the growth and development of a human body, the oat, the purple sweet potato and the Chinese yam have rich mouthfeel, the oat on the outer layer is crisp, the inner layer is sour, sweet, soft and glutinous, in addition, the unsaturated fatty acid and β -glucan which are outstanding in combination with the oat can enhance the immunity, the selenium element and anthocyanin which are rich in the purple sweet potato have the health care functions of cancer prevention and oxidation resistance, the sweet potato has the functions of relaxing bowel, the Chinese yam has the health care functions of nourishing blood, tonifying brain, tonifying kidney and the like, the nuts, the red dates, the yoghourt and the fruits in the auxiliary materials contain rich mineral substances and vitamins, the flavor is adjusted, the beauty and the face is maintained, the skin is whitened and the body is shaped, in addition, the food materials are matched with each other to have a certain food therapy effect.

Advantageous effects

(1) The invention can provide a novel high dietary fiber oat food for consumers, is improved on the basis of the traditional oat processing technology, and solves the problem of single traditional oat product; the processing modes of steaming and low-temperature baking are adopted, the nutritional value of the oat is more possibly kept, and the oat is combined with high-nutritional-value food materials such as purple potatoes, Chinese yams, yoghourt and various nuts and fruits, so that the high-dietary-fiber food which is strong in taste and color layering sense and has the corresponding food therapy effect of each food material is prepared.

(2) The processing process of the product does not add high-calorie auxiliary materials such as butter and the like, does not add food additive components such as preservatives, antioxidants and the like, and can be made into a series of products with different forms such as jujube paste taste, banana taste, nut taste and the like, so that the product is suitable for people of all ages, has low sugar and rich nutrition and is also suitable for people who lose weight.

(3) The baked oat instant flavored food prepared by the invention is unique in form, is made into a unique cup shape by adopting oatmeal, is crisp and delicious, has rich cereal fragrance, breaks through the processing and selling forms of the traditional oatmeal, oat flour, oat bread and the like, the stuffing in the cup is made into a paste by selecting fresh purple potatoes, sweet potatoes, Chinese yams, nuts, yoghourt, fruits and the like, is steamed and beaten, is coated in the cup layer by layer, has bright color, soft and fresh inner stuffing, strong fruit fragrance and slightly sweet taste, improves the quality and the application field of oat products, and has wide market prospect.

Drawings

FIG. 1 shows a red date flavored baked oat instant flavored food.

Detailed Description

For better understanding of the present invention, the technical solution of the present invention will be described in detail with specific examples, but the present invention is not limited thereto.

The selected oatmeal in the embodiment of the invention is complete and golden in color, and the selected materials such as purple sweet potatoes, Chinese yams, fruits and the like are fresh and do not germinate or rot.

Example 1

A baked oat instant flavored food with red date taste is composed of a cup-shaped baked oat shell and stuffing filled inside, and the following raw materials are 6 baked oat instant flavored foods with red date taste;

the baked oat hulls comprise the following raw materials in parts by weight: 64 g of raw oatmeal, 20 g of edible oil, 10g of water, 20 g of honey, 20 g of milk powder, 3 g of salt, 35g of eggs and 30g of red dates;

the stuffing is filled in the stuffing by the following raw materials in parts by weight: 50 g of purple sweet potato, 40 g of sweet potato, 35g of Chinese yam, 30g of yoghourt, 40 g of milk, 30g of red date, 10g of crushed cranberry, 20 g of crushed nut and 40 g of fresh fruit.

The preparation method of the baked oat instant flavor food with the red date taste comprises the following steps:

(1) oatmeal pretreatment: uniformly mixing raw oatmeal, water, honey, milk powder, salt and 30g of eggs, spreading the mixture on oiled tin foil paper, baking the mixture at 120 ℃ by upper and lower fire, taking out the mixture, repeatedly stir-frying the mixture for 4 times until the oatmeal is crisp, and cooling the oat meal for later use;

(2) processing the raw materials for taste: peeling dried dates, steaming for 15 minutes, and mashing into paste for later use;

(3) baking oat hulls: uniformly mixing the oat treated in the step (1) and the red date paste treated in the step (2), coating the mixture in cup-shaped tin foil paper (6), pressing tightly, baking in an oven with upper fire and lower fire at 120 ℃ for 10 minutes, brushing 5g of egg liquid, putting the mixture in the oven until the mixture is baked to be crisp, and cooling to obtain the red date flavored oat shell;

(4) making stuffing: peeling purple sweet potatoes and sweet potatoes, steaming for 40 minutes, peeling Chinese yams, steaming for 50 minutes, and mashing; heating pure milk with slow fire, concentrating to half of the original volume, cooling, mixing the cooled purple sweet potato paste and the cooled purple sweet potato paste with the concentrated and cooled pure milk and the chopped nuts, and adding dried cranberries into the mashed Chinese yam;

(5) combination of stuffing and oat hull: and (3) adding the stuffing and the yoghourt obtained in the step (4) into the oat hulls prepared in the step (3), wherein the specific adding steps comprise coating a layer of purple potato paste, a layer of sweet potato paste and a layer of yam paste into the cup-shaped oat hulls, adding yoghourt into the yam paste, and adding fresh fruits into the yoghourt for modification.

The red date flavored baked oat ready-to-eat flavor food prepared in example 1 is shown in fig. 1.

Example 2

A nut-flavored baked oat instant flavored food comprises a cup-shaped baked oat shell and stuffing filled inside, and the following raw materials are 6 nut-flavored baked oat instant flavored foods;

the baked oat hulls comprise the following raw materials in parts by weight: 64 g of raw oatmeal, 20 g of edible oil, 10g of water, 20 g of honey, 20 g of milk powder, 3 g of salt, 45g of eggs and 20 g of broken nuts;

the stuffing is filled in the stuffing by the following raw materials in parts by weight: 48 g of purple sweet potato, 39 g of sweet potato, 35g of Chinese yam, 40 g of yoghourt, 40 g of milk, 10g of crushed cranberry and 40 g of fresh fruit.

The preparation method of the nut-flavored baked oat instant flavored food comprises the following steps:

(1) oatmeal pretreatment: uniformly mixing raw oatmeal, water, honey, milk powder, salt and 35g of eggs, spreading the mixture on oiled tin foil paper, baking the mixture at 120 ℃ by upper and lower fire, taking out the mixture, repeatedly stir-frying the mixture for 4 times until the oatmeal is crisp, and cooling the oat meal for later use;

(2) processing the raw materials for taste: mashing nuts, adding 10g of egg liquid into the crushed nuts with the size similar to that of the oat, and uniformly mixing the crushed nuts for later use;

(3) baking oat hulls: uniformly blending the oats treated in the step (1) and the nuts in the step (2), coating the blended oats in cups (6) by using cup-shaped tin foil paper, pressing tightly, baking in an oven with upper and lower fire at 120 ℃ for 10 minutes, brushing 5g of egg liquid, putting the eggs in the oven until the eggs are baked to be crisp, and cooling for later use;

(4) making stuffing: peeling purple sweet potatoes and sweet potatoes, steaming for 40 minutes, peeling Chinese yams, steaming for 50 minutes, and mashing; heating pure milk with slow fire, concentrating to half of the original volume, cooling, mixing the cooled mashed purple sweet potato and mashed sweet potato with the concentrated and cooled milk, and adding dried cranberry into the mashed Chinese yam;

Example 3

A baked oat instant flavored food with banana taste is composed of a cup-shaped baked oat shell and stuffing filled inside, and the following raw materials are 6 baked oat instant flavored foods with banana taste;

the baked oat hulls comprise the following raw materials in parts by weight: 64 g of raw oatmeal, 20 g of edible oil, 10g of water, 20 g of honey, 20 g of milk powder, 3 g of salt, 33 g of eggs and 20 g of bananas;

The preparation method of the banana-flavored baked oat instant flavored food comprises the following steps:

(1) oatmeal pretreatment: uniformly mixing raw oatmeal, water, honey, milk powder, salt and 25g of eggs, spreading the mixture on oiled tin foil paper, baking the mixture at 120 ℃ by upper and lower fire, taking out the mixture, repeatedly stir-frying the mixture for 4 times until the oatmeal is crisp, and cooling the oat meal for later use;

(2) processing the raw materials for taste: peeling banana and beating into mud for later use;

(3) baking oat hulls: uniformly crushing and blending the oat processed in the step (1) and the nuts in the step (2), taking cup-shaped tin foil paper to coat the blended oat in a cup (6), pressing tightly, baking in an oven with upper and lower fire at 120 ℃ for 10 minutes, brushing 8g of egg liquid, putting the egg liquid into the oven until the egg liquid is baked to be crisp, and cooling for later use;

(4) making stuffing: peeling purple sweet potatoes and sweet potatoes, steaming for 40 minutes, peeling Chinese yams, steaming for 50 minutes, and mashing; heating pure milk with slow fire, concentrating to half of the original volume, cooling, mixing the cooled concentrated milk and chopped nuts with the cooled mashed purple sweet potato and mashed sweet potato, and adding dried cranberry into the mashed Chinese yam;

Comparative example 1 (without oat hull baking step)

the baked oat hulls comprise the following raw materials in parts by weight: 64 parts of raw oatmeal, 20 parts of edible oil, 10g of water, 20 g of honey, 20 g of milk powder, 3 g of salt, 30g of eggs and 30g of red dates;

the stuffing is filled in the stuffing by the following raw materials in parts by weight: 5g of eggs, 50 g of purple sweet potatoes, 40 g of sweet potatoes, 35g of Chinese yams, 30g of yoghourt, 40 g of milk, 30g of red dates, 10g of crushed cranberries, 20 g of crushed nuts and 40 g of fresh fruits.

(3) preparing oat hulls: uniformly mixing the oat treated in the step (1) and the red date paste treated in the step (2), coating the mixture in cup-shaped tin foil paper (6 pieces), and pressing tightly;

(4) making stuffing: peeling purple sweet potatoes and sweet potatoes, steaming for 40 minutes, peeling Chinese yams, steaming for 50 minutes, and mashing; heating pure milk with slow fire, concentrating to half of the original volume, cooling, mixing the cooled mashed purple sweet potato and mashed sweet potato with concentrated and cooled pure milk and chopped nuts, and adding dried cranberry into the mashed Chinese yam;

(5) combination of stuffing and oat: and (3) adding the stuffing and the yoghourt obtained in the step (4) into the oat hulls prepared in the step (3), wherein the specific adding steps comprise coating a layer of purple potato paste, a layer of sweet potato paste and a layer of yam paste into the cup-shaped oat hulls, adding yoghourt into the yam paste, and adding fresh fruits into the yoghourt for modification.

Effect verification

To illustrate the features of the present invention more clearly, the following effect verification was performed in group 4:

a: the baked oat instant flavored food with the red date taste prepared in example 1;

b: example 2 a nut flavored baked oat ready-to-eat flavor food product;

c: the banana and red date flavored baked oat instant flavored food prepared in the embodiment 3;

d: the oat-based ready-to-eat flavored food with the red date taste prepared in comparative example 1 (as a control group).

In order to more clearly illustrate the characteristics of the present invention, 100 tasters of each age group were selected, wherein the ratio of the number of men to women was 1:1, and the four groups of products were subjected to comprehensive sensory evaluation in terms of taste, flavor, texture, mouthfeel, color and texture, respectively. Sensory evaluation criteria are shown in table 1; the results of the statistical analysis are shown in Table 2: the red date flavored baked oat instant flavored food is shown in figure 1.

TABLE 1 sensory evaluation criteria for "New Yanchun mud" oat cup

TABLE 2 comprehensive evaluation results

The results shown in tables 1 and 2 and fig. 1 show that: compared with the group D of the control group, the A, B, C group baked the oats into a cup shape, and the baked oat instant flavored food filled with stuffing has better comprehensive evaluation popularity, higher score, flexible mouthfeel, strong fruity flavor, unique flavor, delicious taste and rich nutritive value.

Claims

1. A baked oat instant flavored food is characterized by comprising a baked oat shell and stuffing filled inside the baked oat shell;

2. The baked oat ready-to-eat flavor food as claimed in claim 1, wherein the raw material of the baked oat hull further comprises 15-25 parts of banana, 20-35 parts of dried red date or 20-35 parts of nut.

3. The baked oats ready-to-eat savoury food product according to claim 1 or 2, wherein the inner filling is modified with dried or fresh fruit.

4. The baked oats ready-to-eat flavor food product of claim 1 wherein the baked oat hulls are cupped.

5. A method for preparing the baked instant oat flavor food as claimed in any one of claims 1 to 4, characterized by comprising the following steps

6. The method of claim 5, wherein the purple sweet potato, sweet potato and mashed sweet potato of step (4) may further comprise chopped nuts or dried cranberries.

7. The method according to claim 5, wherein the combination of step (4) comprises applying a layer of mashed purple potato, a layer of mashed sweet potato, and a layer of mashed yam to the hull of the cupped oats, and adding yogurt to the mashed yam.

8. The method of claim 7, wherein the yogurt is modified with dried fruit or fresh fruit.