CN111642693A - Oatmeal and processing method thereof - Google Patents

Oatmeal and processing method thereof Download PDF

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Publication number
CN111642693A
CN111642693A CN202010450630.4A CN202010450630A CN111642693A CN 111642693 A CN111642693 A CN 111642693A CN 202010450630 A CN202010450630 A CN 202010450630A CN 111642693 A CN111642693 A CN 111642693A
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China
Prior art keywords
oatmeal
baking
oat
syrup
dried
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CN202010450630.4A
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Chinese (zh)
Inventor
齐路路
张书光
汪英
朱勇生
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Anhui Qianqian Food Design Research Institute
QIAQIA FOOD CO LTD
Chacha Food Co Ltd
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Anhui Qianqian Food Design Research Institute
QIAQIA FOOD CO LTD
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Priority to CN202010450630.4A priority Critical patent/CN111642693A/en
Publication of CN111642693A publication Critical patent/CN111642693A/en
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Grain Derivatives (AREA)

Abstract

The invention discloses oatmeal and a processing method thereof, and belongs to the technical field of oatmeal processing. The method comprises the steps of respectively baking nut kernels, dried fruits and oat grains which are prepared in advance; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the situation of water migration cannot occur among the three raw materials, the shapes of the tissue structures of the three materials are kept to be firm, and the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the two materials are not adhered to each other, and the problems of tooth sticking and insufficient crispness of the oatmeal are solved.

Description

Oatmeal and processing method thereof
Technical Field
The invention belongs to the technical field of oatmeal processing, and particularly relates to oatmeal and a processing method thereof.
Background
At present, most of oatmeal sold in the market is common oatmeal and seasoning oatmeal, and the main raw materials of the oatmeal are oats. Oat is rich in nutrition and is a good cereal source. However, the existing oat food has single consumption form and limited types, and is mainly compounded by oat and seasonings, so that the nutritional ingredients are also single. In the 'dietary guidelines of Chinese residents' issued in 2016, it is mentioned that "food is various and cereals are the main". The total grain and mixed beans are required to be taken 50-150 g every day. Therefore, a single oatmeal cannot meet the demand of people in modern society for balanced nutrition.
At present, in the prior art, a fruit oatmeal is disclosed, which comprises a composite oatmeal made of five cereals, namely buckwheat, oat, barley, brown rice and corn, and is obtained by the processing of cooking, puffing, tabletting, baking and the like by being supplemented with various materials, such as nuts, fruits and the like. The five cereals are compounded, the whole grains are used as raw materials, gluten is properly reserved, the nutrition is richer and more balanced, the nuts and the fruits are added to supplement vitamins and mineral substances needed by a human body, and the five cereals are fragrant and crisp in taste and rich in fruit flavor. However, only a plurality of materials such as fruits, nuts and the like are mixed with the oatmeal without changing the preparation process, so that the taste of the product is not crisp, even part of the material particles are bonded too loosely, and the phenomenon of tooth sticking is generated when the product is eaten.
Disclosure of Invention
1. Problems to be solved
In the prior art, the oatmeal is simply mixed with the fruits, nuts and other materials, so that the oatmeal product is not crisp in taste in the later period, even partial material particles are too loose, and the phenomenon of tooth sticking is generated when the oatmeal is eaten. The invention provides another oatmeal and a processing method thereof, and the method comprises the steps of respectively baking pre-prepared nut kernels, dried fruits and oat grains; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the water migration cannot occur among the three raw materials, the shapes of the tissue structures of the three materials are kept to be firm, and then the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the material particles cannot be bonded with each other, and the problem of tooth sticking during eating is solved.
2. Technical scheme
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the invention provides a oatmeal processing method, which comprises the following steps: respectively baking the nut kernels, the dried fruits and the oat grains which are prepared in advance; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; and mixing the nut kernels, the dried fruits and the oat grains to obtain the oatmeal finished product. Respectively baking the prepared nut kernels, dried fruits and oat grains; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the water migration is avoided, the shape of the tissue structures of the three raw materials is kept to be firm, and the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the material particles are not adhered to each other, and the problem of tooth sticking during eating is solved.
Preferably, the method further comprises the following steps: baking the nut kernels, wherein the baking temperature is 85-115 ℃, and the baking time is 3-6 h; controlling the moisture content of the nut kernels to be 1% -2.5%; baking the dried fruits, wherein the baking temperature is 55-60 ℃, and the baking time is 12-18 h; controlling the moisture content of the dried fruits to be 13% -15%; baking the oat cereal crisps, wherein the baking temperature is 150-160 ℃, and the baking time is 15-20 min; controlling the water content of the oat cereal crisps to be 2% -3%; wherein the water activity threshold ranges from 0.4 to 0.5.
Preferably, the dried fruit comprises a dried cranberry, and after the dried cranberry is baked, the dried cranberry is cooled, and the oil film plating process is carried out on the surface of the dried cranberry. The taste of the dried cranberries is different from the crisp taste of other dried cranberries, so that the same method cannot be used for treating the cranberries to avoid the stiff and hardened taste of the dried cranberries, and the dried cranberries are subjected to a process of plating an oil film on the surface while the water activity is controlled by baking, so that the water is further locked, and the migration phenomenon is slowed down.
Preferably, the preparation steps of the oat cereal crisp comprise:
puffing: putting the puffed base stock into an extrusion puffing machine for puffing to obtain puffed grain balls;
decocting the syrup;
mixing materials: mixing the puffed cereal balls, cereal leaves and oatmeal according to the weight ratio of 1:1.5:4 to obtain oat cereal crisp semi-finished products;
sugar spraying: spraying syrup on the oat cereal crisp semi-finished product for flavoring;
baking: and baking and forming the semi-finished oat cereal crisp product sprayed with sugar, and scattering the semi-finished oat cereal crisp product into blocks to obtain the oat cereal crisp.
Adopt and spout the sugar mode and carry out the taste to the material, both reduced the use amount of syrup and also can let material and syrup contact more fully, taste more even simultaneously, avoided material agglomeration, granule in the oatmeal product too loose and glue the tooth phenomenon when eating.
Preferably, the syrup boiling step comprises: white granulated sugar, fructose-glucose syrup, desiccated coconut, coconut oil, maltodextrin and vitamin E are mixed, dissolved and decocted to obtain syrup. The syrup is added with natural desiccated coconut powder and coconut oil, so that the oat grains are crisp and have strong coconut flavor and natural and mellow flavor without distortion.
Preferably, the method also comprises the step of spraying and flavoring the oat cereal crisp semi-finished product when boiling the syrup, controlling the sugar degree to be 75-85 ℃ and the syrup temperature to be 100 ℃. The main component of the oat is starch, and the starch is insoluble in water at normal temperature, but when the water temperature is higher than 53 ℃, the physical properties of the starch are obviously changed. The temperature and the sugar degree of the syrup are controlled, when the oat grain crisp semifinished product is sprayed and flavored, the surface of the oat grain crisp semifinished product is scalded, starch is swelled and broken at high temperature to generate gelatinization of the starch, and the internal organization structure is changed. Meanwhile, during high-temperature baking treatment, water in the oatmeal is quickly evaporated to form a fine porous structure in the oatmeal, so that the water activity in the oatmeal is favorably kept, the taste of the oatmeal is improved after the oatmeal is dried, and the oatmeal has no obvious powder texture.
Preferably, the syrup is sprayed in an amount of 45-55% by weight of the cereal oatmeal semi-finished product.
Preferably, the puffing step comprises: controlling the pressure of the bulking machine to be 1-1.2MPA, the temperature of the extruded and bulked material to be 110-145 ℃, and the frequency to be 15-22 Hz.
Preferably, the method further comprises the following steps: before the dried fruits are baked, carrying out a blanching procedure on the dried fruits, wherein the blanching temperature is 80-100 ℃, and the blanching time is 1-5 min. The damage to the surface of the dried fruit is reduced by low-temperature blanching and drying to maintain the integrity of raisin particles, so that moisture migration is avoided, and the water activity in the dried fruit is kept.
The second aspect of the invention provides oatmeal, which is prepared from the following components in parts by weight: 20% of nut kernels, 25% of fruit products and 55% of oat cereal crispness; wherein the oatmeal is prepared according to the oatmeal processing method.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) the nut kernels, the dried fruits and the oat grains are prepared in advance and are respectively baked; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the water migration is avoided, the shapes of the tissue structures of the three raw materials are kept to be firm, and the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the material particles are not adhered to each other, and the problem of tooth sticking during eating is solved.
(2) According to the invention, the mouth feel crispness is optimized by adjusting the formula of the base material of the puffed particles, the proportion of the puffed particles to the oatmeal and the treatment process of the oatmeal, so that the crispness of the whole product is improved.
(3) According to the invention, by controlling the temperature and the sugar degree of the syrup, when the oat grain crisp semifinished product is sprayed and flavored, the surface of the oat grain crisp semifinished product is blanched, starch is swelled and broken at high temperature to generate gelatinization of the starch, and the internal organization structure is changed. Meanwhile, during high-temperature baking treatment, water in the oatmeal is quickly evaporated to form a fine porous structure in the oatmeal, so that the water activity in the oatmeal is favorably kept, the taste of the oatmeal is improved after the oatmeal is dried, and the oatmeal has no obvious powder texture.
(4) The mouth feel of the selected dried cranberries is different from the mouth feel requirements of other dried cranberries on crisp mouth feel, so that the same method cannot be used for treating the cranberries to avoid the stiff mouth feel of the dried cranberries, and the dried cranberries are further locked by adopting a process of plating an oil film on the surface while baking to control the water activity, so that the migration phenomenon is slowed down.
(5) In the flavoring process of the syrup, the applicant finds that white granulated sugar has strong hygroscopicity, so that the moisture migration of other materials is easy to cause, the water activities of the materials are different, and the crispness of the product is influenced. Therefore, the applicant has made a large number of tests, the use of maltodextrin and fructose-glucose syrup is introduced while the use amount of white granulated sugar is reduced, the sweetness of the syrup is reduced, the viscosity of the syrup is increased, the water activity among all materials can be ensured to be approximately the same, and the crispness of the product is improved.
(6) The method reduces the damage to the surface of the dried fruits in a low-temperature blanching and drying mode, and maintains the integrity of raisin particles, so that the moisture migration is avoided, and the water activity in the dried fruits is maintained.
Detailed Description
The general idea of the invention is as follows:
when the applicant prepares the oatmeal, the mixed dried fruits, the nut kernels and the oat grains are crisp, and the finished oatmeal is found to be not crisp in taste, even part of the material particles are bonded too loosely, and the phenomenon of tooth sticking is generated when the oatmeal is eaten. In order to solve the problem, the applicant makes a large number of experimental observations, and finds that one of the core problems causing the phenomenon is caused by different water activities of three materials, water migration among a plurality of materials and change of the form of the organizational structures of the three materials. For this finding, the applicant roasted nut kernels, dried fruits and oat grains, respectively, previously prepared; controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the water migration cannot occur among the three raw materials, the shapes of the tissue structures of the three materials are kept to be firm, and then the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the material particles cannot be bonded with each other, and the problem of tooth sticking during eating is solved.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The test method comprises the following steps:
the oatmeal obtained in the examples and comparative examples was tested as follows.
Figure RE-GDA0002593215520000041
Figure RE-GDA0002593215520000051
Example 1
The embodiment provides an oatmeal processing method, which comprises the following steps:
s1: preparation of nut kernels
Specifically, the nuts selected in the embodiment are walnut kernels, almond kernels, cashew kernels and hazelnut kernels, the nuts with basically the same size are selected by a screening machine and put into baking equipment to bake the nuts, wherein the baking temperature is 85 ℃, and the baking time is 6 hours; controlling the moisture content of the nut kernels to be 1%; controlling the water activity threshold range of the nut kernels to be 0.4. Preferably, the walnut kernels are selected, then are subjected to shape blanching for removing astringent taste for 1min, and then are baked, so that the astringent taste of the walnut kernels can be removed, and the taste of the product is improved.
S2: preparation of dried fruit
Specifically, the dried fruits selected in the embodiment include raisins, banana slices, coconut slices and cranberry stems. Selecting dried fruits with basically the same size by a screening machine, putting the dried fruits into baking equipment, and baking the dried fruits, wherein the baking temperature is 55 ℃, and the baking time is 18 hours; controlling the moisture content of the dried fruits to be 13%; and controlling the threshold range of the dry water activity of the fruits to be 0.4.
It should be noted that, because the mouth feel of the dried cranberries is different from the mouth feel requirements of other dried cranberries, the same method cannot be used for treating the cranberries so as to avoid the mouth feel of the dried cranberries from being stiff and hardened. Preferably, the cranberry is dried by adopting a process of plating an oil film on the surface while controlling the water activity by baking, so that the water is further locked, and the migration phenomenon is slowed down. Specifically, secondary oil plating treatment is adopted in the fruit drying baking process and before discharging, when the moisture is baked to be about 28%, primary oil plating treatment is carried out on the cranberry, the addition amount of vegetable oil is 8 per mill of the weight of the cranberry, the cranberry is continuously baked after oil plating, secondary oil plating treatment is carried out before discharging, and the addition amount of vegetable oil is 2 per mill of the weight of the cranberry.
Preferably, before the dried fruits are baked, the dried fruits are subjected to a blanching procedure and subjected to microbial killing treatment. Wherein the blanching temperature is 80 deg.C, and blanching time is 1 min.
S3: preparation of oat cereal crisps
S31: puffing: and (3) putting the puffed base stock into an extrusion puffing machine for puffing to obtain puffed grain balls. Specifically, in this example, rice flour, wheat flour, and corn flour were selected as the puffing base material, and the pressure of the puffing machine was controlled to 1MPA, the temperature of the extruded puffed material was controlled to 110 ℃, and the frequency was controlled to 15 Hz.
It should be noted that the general puffed cereal product is easy to be hard and not crisp enough, and is not suitable for being directly eaten by matching with liquid products such as milk and the like. For oatmeal, the main component of the oatmeal is starch, the oatmeal can have extremely strong flour texture when being directly eaten, and in order to improve the crisp taste of the oat grains, the puffed grains with better taste, better fragrance and easier shaping can be obtained by adjusting the adding proportion of ingredients such as wheat flour, rice flour, corn flour, calcium carbonate, phospholipid and the like and then applying the puffing process treatment. The moisture, lipid, protein content and starch characteristics of the raw materials can influence the expansion degree of the product, and the moisture and lipid can lubricate the raw materials in the machine cavity, so that the temperature of the machine cavity is reduced, and the expansion degree is reduced. In addition, the material with high moisture content is not easy to vaporize due to a large amount of moisture after the extruder cavity, and the residual moisture can reduce the puffing degree by retrogradation of starch. In addition, the characteristics of starch also have certain influence on the expansion degree, and hard starch granules and small-granule starch such as wheat flour, rice starch, corn flour and the like have higher expansion degree.
Specifically, wheat flour, rice flour and corn flour are mixed according to the mass ratio of 20:4:1, calcium carbonate, phospholipid and other ingredients are added, and the water content is controlled to be about 10-15%. The expanded cereal grain has a mouth feel when extruded at a temperature of 140 c, under which conditions the expanded cereal grain becomes more crispy.
S32: syrup boiling
Specifically, white granulated sugar, fructose-glucose syrup, desiccated coconut powder, coconut oil, maltodextrin and vitamin E are mixed, dissolved and decocted to obtain syrup. Preferably, the mass of the fructose-glucose syrup, the maltodextrin and the white granulated sugar accounts for 10: 9: 45.
the sugar syrup is characterized in that in order to enhance viscosity, the usage amount of white granulated sugar is generally increased, in a certain condition, the usage amount of the sugar syrup is 75-80% of the weight of the cereal oatmeal mixture, and the white granulated sugar accounts for 65-75% of the weight of the white granulated sugar in the sugar syrup. However, the applicant finds that white granulated sugar has strong hygroscopicity, so that moisture migration of other materials is easily caused, the water activity of the materials is different, and the crispness of the product is affected, but if the content of the white granulated sugar is reduced, the viscosity of the syrup is insufficient. Therefore, the applicant has made a large number of tests, the use of maltodextrin and fructose-glucose syrup is introduced while the use amount of white granulated sugar is reduced, the sweetness of the syrup is reduced, the viscosity of the syrup is not reduced, the water activity among all materials is approximately the same, and the crispness of the product is improved. In addition, natural desiccated coconut and coconut oil are added in the syrup, so that the oat cereal is crisp and tastes strong coconut flavor, and the flavor is natural and mellow without distortion. Preferably, the adjusted syrup is added with honey, fructose-glucose syrup, maltodextrin and other materials, the usage amount of the adjusted syrup is 50%, and the white granulated sugar accounts for 45% of the syrup.
S33: mixing materials: mixing the puffed cereal balls, cereal leaves and oatmeal according to the weight ratio of 1:1.5:4 to obtain oat cereal crisp semi-finished products; the mouthfeel of the grain balls, the grain leaves and the oatmeal is more natural and delicious.
S34: sugar spraying: and spraying syrup on the oat cereal crisp semi-finished product for flavoring.
Specifically, during boiling of syrup, the sugar degree is controlled to be 75 degrees, the syrup temperature is controlled to be 100 ℃, and the oat cereal crisp semi-finished product is sprayed to impart flavor. The syrup was sprayed at 45% of the weight of the cereal oatmeal half product.
It should be noted that the main component of oat is starch, and starch is insoluble in water at normal temperature, but when the water temperature is over 53 ℃, the physical properties of starch are obviously changed. By controlling the temperature and the sugar degree of the syrup, when the oat grain crisp semifinished product is sprayed and flavored, the surface of the oat grain crisp semifinished product is scalded and bleached, the starch swells and breaks at high temperature, gelatinization of the starch occurs, and the internal organization structure is changed. Meanwhile, when the oatmeal is baked at high temperature, water in the oatmeal is quickly evaporated, so that a fine porous structure is formed in the oatmeal, the water activity in the oatmeal is favorably kept, the taste of the oatmeal is improved after the oatmeal is dried, and the oatmeal has no obvious flour texture. In addition, oats also contain a high proportion of unsaturated fatty acids, but are subject to hydrolysis by lipases, which leads to a rapid increase in the free fatty acids and a reduction in the taste of the oats. The steaming treatment can inhibit lipase activity, delay the rancidity of oatmeal, and prolong the shelf life of food.
It should be further noted that many seasoning oat products in the market are available, and the puffed particles and the oatmeal are not tightly combined or are bonded into large blocks, so that the product is not crisp and is not beneficial to eating. This is because the syrup is not mixed uniformly and the sugar is mixed too much locally, which results in insufficient or excessive binding of the finished product. Therefore, the materials are flavored by adopting a sugar spraying mode, so that the using amount of syrup is reduced, the materials can be in contact with the syrup more fully and uniformly, and the phenomena of product agglomeration, particle loosening, tooth sticking and the like are avoided.
S35: baking: and baking and forming the semi-finished oat cereal crisp product sprayed with sugar, and scattering the semi-finished oat cereal crisp product into blocks to obtain the oat cereal crisp.
Specifically, the oat cereal crisps are placed into baking equipment, and the oat cereal crisps are baked, wherein the baking temperature is 150 ℃, and the baking time is 20 min; controlling the moisture content of the oat cereal crisps to be 2%; controlling the crisp water activity threshold range of the oat grain to be 0.4.
S4: and mixing the nut kernels, the dried fruits and the oat grains to obtain the oatmeal finished product. Weighing the oatmeal finished product, quantitatively packaging.
It should be noted that the moisture content is only a proportional value, and the Water Activity (Water Activity) refers to the state of the presence of moisture in the food. Specifically, the ratio of the equilibrium vapor pressure of a certain food to the saturated vapor pressure of pure water at the same temperature in a closed space is referred to.
The stability, crispness and appearance of oatmeal are not directly related to the water content of the food product, but rather to the "state" of the water, or to the "availability" of water in the food product. Because there is evidence that different types of food have a significant difference in the ease of spoilage even at the same moisture content. Furthermore, the water in the food product is bound to its non-aqueous components with different strengths and in different states of existence, and the strongly bound portion of the water is not effectively utilized by microorganisms and biochemistry. Thus controlling the water activity of the nut kernels, dried fruit, and oat grains to be within a threshold value; the water activities in the three raw materials are approximately in the same condition, the water migration is avoided, the shapes of the tissue structures of the three materials are kept to be firm, and the nut kernels, the dried fruits and the oat grains are mixed to be crisp, so that the obtained oatmeal finished product is crisp in taste, the original shapes of the material particles are kept, the material particles are not adhered to each other, and the problem of tooth sticking during eating is solved.
Example 2
It differs from example 1 in that:
s1: preparation of nut kernels
Specifically, the nuts selected in the embodiment are walnut kernels, almond kernels and cashew kernels, the nuts with basically the same size are selected by a screening machine and put into baking equipment to bake the nuts, wherein the baking temperature is 100 ℃, and the baking time is 5 hours; controlling the moisture content of the nut kernels to be 2%; controlling the water activity threshold range of the nut kernels to be 0.5. Preferably, the walnut kernels are selected, then are subjected to shape blanching for 3min, and then are baked, so that the astringent taste of the walnut kernels can be removed, and the taste of the product is improved.
S2: preparation of dried fruit
Specifically, the dried fruits selected in the embodiment include raisins, banana slices, coconut slices and cranberry stems. Selecting dried fruits with basically the same size by a screening machine, putting the dried fruits into baking equipment, and baking the dried fruits, wherein the baking temperature is 58 ℃, and the baking time is 15 hours; controlling the moisture content of the dried fruits to be 14%; controlling the dry water activity of the fruit to be 0.4.
Preferably, before the dried fruits are baked, the dried fruits are subjected to a blanching procedure and subjected to microbial killing treatment. Wherein the blanching temperature is 90 ℃ and the blanching time is 3 min.
S3: preparation of oat cereal crisps
S31: puffing: and (3) putting the puffed base stock into an extrusion puffing machine for puffing to obtain puffed grain balls. Specifically, in this example, rice flour, wheat flour, and corn flour were selected as the puffing base material, and the pressure of the puffing machine was controlled to 1.1MPA, the temperature of the extruded and puffed material was controlled to 120 ℃, and the frequency was controlled to 20 Hz.
S32: syrup boiling
Specifically, white granulated sugar, fructose-glucose syrup, desiccated coconut powder, coconut oil, maltodextrin and vitamin E are mixed, dissolved and decocted to obtain syrup. Preferably, the mass of the fructose-glucose syrup, the maltodextrin and the white granulated sugar accounts for 10: 9: 50.
s33: mixing materials: mixing the puffed cereal balls, cereal leaves and oatmeal according to the weight ratio of 1:1.5:4 to obtain oat cereal crisp semi-finished products; the mouthfeel of the grain balls, the grain leaves and the oatmeal is more natural and delicious.
S34: sugar spraying: and spraying syrup on the oat cereal crisp semi-finished product for flavoring.
Specifically, during boiling of syrup, the sugar degree is controlled to be 80 degrees, the syrup temperature is controlled to be 100 ℃, and the oat cereal crisp semi-finished product is sprayed to impart flavor. The syrup is sprayed in an amount of 50% by weight of the cereal oatmeal semi-finished product.
S35: baking: and baking and forming the semi-finished oat cereal crisp product sprayed with sugar, and scattering the semi-finished oat cereal crisp product into blocks to obtain the oat cereal crisp.
Specifically, the oat cereal crisps are placed into baking equipment, and the oat cereal crisps are baked, wherein the baking temperature is 155 ℃, and the baking time is 18 min; controlling the moisture content of the oat cereal crisps to be 2.5%; controlling the crisp water activity of the oat grain to 0.5.
S4: and mixing the nut kernels, the dried fruits and the oat grains to obtain the oatmeal finished product. Weighing the oatmeal finished product, quantitatively packaging.
Example 3
It differs from example 1 in that:
s1: preparation of nut kernels
Specifically, the nut kernels selected in the embodiment are walnut kernels and hazelnut kernels, the nut kernels with basically the same size are selected by a screening machine and put into baking equipment to bake the nut kernels, wherein the baking temperature is 115 ℃, and the baking time is 3 hours; controlling the moisture content of the nut kernels to be 2.5%; controlling the water activity of the nut kernels to 0.5. Preferably, the walnut kernels are selected, then are subjected to shape blanching for 5min, and then are baked, so that the astringent taste of the walnut kernels can be removed, and the taste of the product is improved.
S2: preparation of dried fruit
Specifically, the dried fruits selected in the embodiment include raisins, banana slices, coconut slices and cranberry stems. Selecting dried fruits with basically the same size by a screening machine, putting the dried fruits into baking equipment, and baking the dried fruits, wherein the baking temperature is 60 ℃, and the baking time is 12 hours; controlling the moisture content of the dried fruits to be 15%; controlling the dry water activity of the fruit to be 0.5.
Preferably, before the dried fruits are baked, the dried fruits are subjected to a blanching procedure and subjected to microbial killing treatment. Wherein the blanching temperature is 100 deg.C, and the blanching time is 5 min.
S3: preparation of oat cereal crisps
S31: puffing: and (3) putting the puffed base stock into an extrusion puffing machine for puffing to obtain puffed grain balls. Specifically, in this example, rice flour, wheat flour, and corn flour are selected as the puffing base material, the pressure of the puffing machine is controlled to be 1.2MPA, the temperature of the extruded puffed material is controlled to be 1145 ℃, and the frequency is 22 Hz.
S32: syrup boiling
Specifically, white granulated sugar, fructose-glucose syrup, desiccated coconut powder, coconut oil, maltodextrin and vitamin E are mixed, dissolved and decocted to obtain syrup. Preferably, the mass of the fructose-glucose syrup, the maltodextrin and the white granulated sugar accounts for 10: 9: 55.
s33: mixing materials: mixing the puffed cereal balls, cereal leaves and oatmeal according to the weight ratio of 1:1.5:4 to obtain oat cereal crisp semi-finished products; the mouthfeel of the grain balls, the grain leaves and the oatmeal is more natural and delicious.
S34: sugar spraying: and spraying syrup on the oat cereal crisp semi-finished product for flavoring.
Specifically, when the syrup is boiled, the sugar degree is controlled to be 85 degrees, the syrup temperature is controlled to be 100 ℃, and the oat cereal crisp semi-finished product is sprayed to impart flavor. The syrup is sprayed in an amount of 55% by weight of the cereal oatmeal semi-finished product.
S35: baking: and baking and forming the semi-finished oat cereal crisp product sprayed with sugar, and scattering the semi-finished oat cereal crisp product into blocks to obtain the oat cereal crisp.
Specifically, the oat cereal crisps are placed into baking equipment, and the oat cereal crisps are baked, wherein the baking temperature is 160 ℃, and the baking time is 15 min; controlling the moisture content of the oat cereal crisps to be 3%; controlling the crisp water activity of the oat grain to 0.5.
S4: and mixing the nut kernels, the dried fruits and the oat grains to obtain the oatmeal finished product. Weighing the oatmeal finished product, quantitatively packaging.
Example 4
The embodiment provides oatmeal, which is prepared from the following components in parts by weight: nut kernel 20%, fruit product 25%, and oat cereal crisp 55%. Wherein the oatmeal is prepared according to the oatmeal processing method of any one of embodiments 1-3.
Comparative example 1
The preparation method of the instant fruit oatmeal disclosed in CN108967898A is characterized by comprising the following steps
1. Removing impurities from buckwheat, oat, brown rice, barley and corn, and peeling; then selecting complete grains to wash and drain water
2. Soaking buckwheat, oat, brown rice and barley in water at a mass ratio of 1: 1.5-3 for 0.5-3 h at room temperature
3. Pre-gelatinizing the soaked buckwheat, oat, brown rice and barley in a cooking pot for 3-5 min, 5in of oat, 2-5 min of brown rice and 5-10 min of barley
4. Putting the corns into a bulking machine, and controlling the conditions of pressure of 1-1.2Mpa, temperature of 120-160 ℃ and time of 5-8 min to obtain the bulked corns
5. The processed buckwheat, oat, brown rice, barley and corn are put into a double-roller tablet press to be pressed into a 0.5-0.8 mm slice, wherein the diameter of a roller of the tablet press is 180-200 m, and the pressure is 50-70 kilonewtons, so that the composite oatmeal is obtained
6. Respectively crushing nuts such as hazelnuts, walnuts, cashews and the like and dried fruits such as mangoes, cranberries, dried kiwi fruits, dried papaya and the like into small blocks with the diameter of 2-4 mm;
7. mixing the butter, the honey, the non-dairy creamer and the olive oil in parts by weight uniformly, slowly adding the mixture into the mixed oatmeal, and uniformly stirring; spreading the mixture in a baking tray for baking at the upper and lower temperature of 140-220 ℃ for 10-20 min
8. And (4) uniformly mixing the dried fruits, the crushed nuts, the corn dietary fibers and the trehalose with the mixture in the step (7), and then, returning the mixture to the furnace for baking for 5 min. Cooling at room temperature to obtain the final product.
Comparative example 2
The procedure is as in example 1, except that: in step S32, the sugar degree of the syrup is controlled to 90 ° and the temperature is controlled to room temperature.
Comparative example 3
The procedure is as in example 1, except that: at step S32: the white granulated sugar accounts for 65-75% of the total amount of the syrup; in step S34, a stirrer is used for stirring syrup to flavor the oat cereal crisp semi-finished product, wherein the usage amount of the syrup is 75-80% of the weight of the cereal oatmeal mixture.
Table 1 shows the test data of examples 1 to 3 and comparative examples 1 to 3
Figure RE-GDA0002593215520000111
Table 2 is a table of test data of comparative examples 1 to 3
Figure RE-GDA0002593215520000112
And (3) analysis:
(1) example 2 differs from example 1 in that in example 2, the nut meat is roasted at 100 deg.c, the walnut meat is blanched for 3min, and the water inside the nut meat diffuses fast to the surface of the material during high temperature treatment to form fine pore structure inside the nut meat, so that the nut meat is crisp and has more prominent Maillard reaction. The astringent substances in the skin of the walnut kernel are promoted to degrade under the action of the astringent removing agent in the blanching process of the walnut kernel, and the aroma of the cooked walnut kernel is more natural and not bitter, so that the evaluation score of the flavor of the example 2 is better than that of the example 1.
(2) Example 3 differs from example 1 in that the nuts were roasted for 3 hours at 115 ℃ with picking, the astringency removal time of the walnut kernels was extended to 5 minutes, the nuts were more crispy with this treatment, and the astringency removal time of the walnut kernels was extended to further reduce the bitterness of the walnut kernels. Thus example 3 is superior in flavor to examples 1 and 2.
(3) The difference between the example 1 and the comparative example 1 is that the example 1 balances the water activity of the materials by regulating and controlling the processing technological parameters of each material or plating an oil film to reduce the influence of the water migration phenomenon on the product. While the water activities of the materials in comparative example 1 were not balanced, the water in the dried fruit may migrate into the nut kernel and the oats, which affects the crispness of the product. And through the control of the formula, the sugar degree and the temperature of the syrup, on the premise of ensuring the appearance and the taste of the product, the moisture absorption of the product is reduced, and the phenomenon of water absorption of the product in the air is delayed. In addition, the use of high temperature syrup to gelatinize the starch improves the mouthfeel of the oatmeal. Thus, example 1 is superior to comparative example 1 in crispness. The syrup is added with desiccated coconut powder to make the flavor more natural, and the way of spraying sugar is used for adding flavor to increase the contact area between the material and the syrup and fully add the flavor, so the moisture absorption, the appearance and the flavor of the example 1 are better than those of the comparative example 1.
(4) The difference between the comparative example 2 and the example 1 is that the sugar degree of the syrup is controlled, but the syrup temperature is normal temperature, the main component of the oatmeal is starch, and the starch is gelatinized under the high-temperature syrup treatment to change the texture structure of the oatmeal, so that the mouthfeel of the oatmeal is improved, and the crispness of the example 1 is better than that of the comparative example 2.
(5) The difference between the comparative example 3 and the example 1 is that the addition amount of white granulated sugar, the addition amount of syrup and the wrapping mode are different, the addition amount of syrup and the proportion of white granulated sugar in the comparative example 3 are higher than those in the example 1, so the moisture absorption of the comparative example 3 is inferior to that in the example 1, and the comparative example 3 adopts the stirring mode for wrapping sugar, and the contact area between materials and syrup is not sufficient, so the flavor, the crispness and the appearance are inferior to those in the example 1.
The foregoing description has been directed to specific embodiments of this disclosure. Other embodiments are within the scope of the following claims. In some cases, the actions or steps recited in the claims may be performed in a different order than in the embodiments and still achieve desirable results. In some embodiments, multitasking and parallel processing may also be possible or may be advantageous. It should be noted that, for those skilled in the art, without departing from the principle of the present application, several improvements and modifications can be made, and these improvements and modifications should also be construed as the protection scope of the present application.

Claims (10)

1. A oatmeal processing method is characterized by comprising the following steps:
respectively baking the nut kernels, the dried fruits and the oat grains which are prepared in advance;
controlling the water activity of the nut kernels, dried fruit, and oat cereal crisps to be within a threshold value;
and mixing the nut kernels, the dried fruits and the oat grains to obtain the oatmeal finished product.
2. The oatmeal processing method of claim 1, further comprising:
baking the nut kernels, wherein the baking temperature is 85-115 ℃, and the baking time is 3-6 h; controlling the moisture content of the nut kernels to be 1% -2.5%;
baking the dried fruits, wherein the baking temperature is 55-60 ℃, and the baking time is 12-18 h; controlling the moisture content of the dried fruits to be 13% -15%;
baking the oat cereal crisps, wherein the baking temperature is 150-160 ℃, and the baking time is 15-20 min; controlling the water content of the oat cereal crisps to be 2% -3%;
wherein the water activity threshold ranges from 0.4 to 0.5.
3. The oatmeal processing method of claim 2, wherein the dried fruit comprises a dried cranberry, and after baking the dried cranberry, the dried cranberry is cooled to coat the surface of the dried cranberry with an oil film.
4. The oatmeal processing method of claim 2, wherein the step of preparing the oat cereal crisps comprises:
puffing: putting the puffed base stock into an extrusion puffing machine for puffing to obtain puffed grain balls;
decocting the syrup;
mixing materials: mixing the puffed cereal balls, cereal leaves and oatmeal according to the weight ratio of 1:1.5:4 to obtain oat cereal crisp semi-finished products;
sugar spraying: spraying syrup on the oat cereal crisp semi-finished product to endow the oat cereal crisp semi-finished product with flavor;
baking: and baking and forming the semi-finished oat cereal crisp product sprayed with sugar, and scattering the semi-finished oat cereal crisp product into blocks to obtain the oat cereal crisp.
5. The oatmeal processing method of claim 4, wherein the syrup boiling step comprises: white granulated sugar, fructose-glucose syrup, desiccated coconut, coconut oil, maltodextrin and vitamin E are mixed, dissolved and decocted to obtain syrup.
6. The oatmeal processing method of claim 5, further comprising: and when the syrup is boiled, controlling the sugar degree of the syrup to be 75-85 ℃ and the syrup temperature to be 100 ℃, and spraying the oat cereal crisp semi-finished product to endow the flavor.
7. The oatmeal processing method of claim 6, wherein the syrup is sprayed in an amount of 45-55% by weight of the cereal oatmeal semi-finished product.
8. The oatmeal processing method of claim 4, wherein the puffing step comprises: controlling the pressure of the bulking machine to be 1-1.2MPA, the temperature of the extruded and bulked material to be 110-145 ℃, and the frequency to be 15-22 Hz.
9. The oatmeal processing method of claim 2, further comprising: before the dried fruits are baked, carrying out a blanching procedure on the dried fruits, wherein the blanching temperature is 80-100 ℃, and the blanching time is 1-5 min.
10. Oatmeal prepared according to the oatmeal processing method of any one of claims 1-9.
CN202010450630.4A 2020-05-25 2020-05-25 Oatmeal and processing method thereof Withdrawn CN111642693A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112998196A (en) * 2021-03-05 2021-06-22 贯景食品(北京)有限公司 Oatmeal and food rich in dietary fiber
CN114568636A (en) * 2020-11-30 2022-06-03 内蒙古伊利实业集团股份有限公司 Cereal composition with good crispness and preparation method thereof
CN115226840A (en) * 2022-06-28 2022-10-25 洽洽食品股份有限公司 Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof
CN115517337A (en) * 2021-06-09 2022-12-27 内蒙古伊利实业集团股份有限公司 Puffed granular food for brewing and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114568636A (en) * 2020-11-30 2022-06-03 内蒙古伊利实业集团股份有限公司 Cereal composition with good crispness and preparation method thereof
CN114568636B (en) * 2020-11-30 2023-12-01 内蒙古伊利实业集团股份有限公司 Cereal composition with good brittleness and preparation method thereof
CN112998196A (en) * 2021-03-05 2021-06-22 贯景食品(北京)有限公司 Oatmeal and food rich in dietary fiber
CN115517337A (en) * 2021-06-09 2022-12-27 内蒙古伊利实业集团股份有限公司 Puffed granular food for brewing and preparation method thereof
CN115517337B (en) * 2021-06-09 2024-04-30 内蒙古伊利实业集团股份有限公司 Puffed granular food for brewing and preparation method thereof
CN115226840A (en) * 2022-06-28 2022-10-25 洽洽食品股份有限公司 Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof

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