CN114177990B

CN114177990B - Preparation process of oat sauce

Info

Publication number: CN114177990B
Application number: CN202111528983.2A
Authority: CN
Inventors: 徐春涛; 王崇; 步前芳; 宋扬宇
Original assignee: Jiangsu Howbetter Special Food Co ltd
Current assignee: Jiangsu Howbetter Special Food Co ltd
Priority date: 2021-12-15
Filing date: 2021-12-15
Publication date: 2023-03-24
Anticipated expiration: 2041-12-15
Also published as: CN114177990A

Abstract

The application discloses a preparation process of oat sauce, which comprises the following steps: baking and curing a material to be baked, wherein the material to be baked comprises the following components in parts by weight: 30-120 parts of oat, 10 parts of vegetable oil, 5-40 parts of sweetener, 0-0.2 part of antioxidant, 0-1 part of salt and 5-30 parts of water; step two, grinding the oat particles obtained in the step one together with vegetable oil, wherein the components comprise 100 parts of baked oat particles, 20-65 parts of vegetable oil and 0-8 parts of emulsifier in parts by weight; the particle size of the solid particles in the ground sauce is not more than 0.45mm. The oat sauce is prepared by non-fermentation process, has the aroma and taste of oat, and fills the market blank.

Description

Oat sauce preparation process

Technical Field

The invention relates to a sauce prepared by non-fermentation of starch grains, in particular to a sauce prepared from oats.

Background

Oats belong to starch crops, and are usually prepared into fermented sauce through a fermentation process when the oats are prepared into the sauce for eating. After the starch crops are fermented, the original flavor of the starch crops is lost.

The non-fermented sauce sold in the market at present is generally made of oil crops, such as peanut sauce, sesame sauce and the like, or jam made of some fruits and vegetables. These sauces are intended to add their own flavor to the food. For example, peanut butter can add peanut aroma and taste to food, and strawberry butter can add strawberry aroma and taste to food. Sauce products capable of keeping the flavor of the oat are not available for a while, and the aroma and the taste of the oat are increased in the food.

Disclosure of Invention

The embodiment of the application solves the problem of lacking of the starch cereal flavor paste by providing the oat paste preparation process and the oat paste, so that the oats serving as starch crops can be made into the paste with the aroma and the taste of the oats.

A preparation process of oat sauce comprises the following steps:

baking and curing a material to be baked, wherein the material to be baked comprises the following components in parts by weight: 30-120 parts of oat, 10 parts of vegetable oil, 5-40 parts of sweetener, 0-0.2 part of antioxidant, 0-1 part of salt and 5-30 parts of water;

step two, grinding the oat particles obtained in the step one together with vegetable oil, wherein the components comprise 100 parts of baked oat particles, 20-65 parts of vegetable oil and 0-8 parts of emulsifier in parts by weight; the particle size of the solid particles in the ground sauce is not more than 0.45mm.

Further, the particle size of the solid particles in the ground paste is in the range of 0.03-0.2 mm.

Further, in the first step, the oat particles are baked under pressure regulation, heated and pressurized, and then suddenly depressurized to prepare first-state particles with the volume 1.2-1.8 times of that of the original oat particles, the first-state particles are soaked in vegetable oil, and the vegetable oil is kept at the constant pressure of 1.2-1.8 atmospheric pressure, kept still and soaked for 10-30min, so that the oil is soaked in the oat particles.

Further, in the first step, besides the first-state granules, the oat granules are subjected to pressure-regulating baking, and are heated and pressurized, and then are suddenly depressurized to form second-state completely-puffed granules; spreading the particles in the second state on the liquid surface of the vegetable oil, coating a layer of vegetable oil on the surface of the particles in the second state in a spraying or pouring mode, and after pouring or spraying, forming floating particles by the particles floating on the surface of the vegetable oil;

in the second step, the oat particles comprise oil-immersed particles and floating particles, the weight ratio of the oil-immersed particles to the floating particles is calculated according to the weight of the first-state particles and the second-state particles, and the weight parts of the first-state particles and the second-state particles in the oil-immersed particles and the floating particles are 7-9 parts of the first-state particles and 3-1 part of the second-state particles; wherein the oil-immersed particles and the vegetable oil are ground in a ball mill for 1-2 min; and continuously feeding the floating particles to break the floating particles in the oil liquid to generate bubbles.

Further, in the second step, the ratio of the weight of the vegetable oil to the total weight of the granules in the first state and the granules in the second state is 1.5-3 times of the weight ratio of the vegetable oil to the oat milling granules in the finished oat paste; after grinding, the material was poured out and the ratio of vegetable oil to oat particles was adjusted.

Further, the pressure-regulating baking equipment comprises a shell and a baking part; a top cover, a variable volume component;

the shell is used as a positioning base of other components;

the shell is provided with a feed inlet and a discharge outlet, and the feed inlet and the discharge outlet are respectively provided with a detachable airtight component, so that the feed inlet and the discharge outlet can be hermetically sealed;

the baking part is used for baking the oat and comprises a bottom plate, and the peripheral edge of the bottom plate is fixedly connected with the inner wall of the shell in a gas-tight manner; the baking part also comprises a heating device;

the periphery of the top cover is fixed with the inner wall of the shell in an air-tight manner, the top cover is positioned above the bottom plate, and the space between the top cover and the bottom plate is a baking space; the heating device of the baking part is used for providing heat for the baking space;

the top cover is provided with an exhaust pipe, the exhaust pipe is communicated with the baking space, and a filter screen and an electromagnetic valve are arranged in the exhaust pipe; the electromagnetic valve is used for opening and closing the exhaust pipe;

the variable volume assembly comprises a clapboard and a telescopic device;

the partition plate is positioned above the top cover, the part of the inner wall of the shell above the top cover is cylindrical, and the partition plate is in sliding sealing fit with the cylindrical inner wall part of the shell; the telescopic device is fixed on the shell and used for driving the partition plate to axially move along the cylindrical inner wall of the shell;

firstly, placing the oat into a baking space, sealing a feed inlet and a discharge outlet, and closing an electromagnetic valve in an exhaust pipe to form an airtight space in the baking space; opening a heating device of the baking part to bake the oat; after the oat is baked, adjusting the position of the partition plate through the telescopic device to enable the space between the partition plate and the bottom plate to form a puffing space; when the puffing space is adjusted to be 1.5-3 times of the baking space, opening an electromagnetic valve in an exhaust pipe to convert the oat grains into first-state grains, wherein the volume of the first-state grains is 1.2-1.8 times of the volume of the original oat grains;

when the first-state particles are prepared in the tank body, vegetable oil is filled into the baking space through the feed port, so that the oil infiltrates the first-state particles, and a pressurizing space is formed between the partition plate and the bottom plate; adjusting the position of the partition plate to ensure that the gas quantity between the partition plate and the bottom plate is enough to ensure that the pressure of the pressurized space is 1.2-1.8 atmospheres after being pressurized; after the position of the partition plate is adjusted, opening an electromagnetic valve in the exhaust pipe, closing the feed inlet and the discharge port, controlling the telescopic assembly to drive the partition plate to move downwards, enabling the air pressure in the pressurization space to reach 1.2-1.8 atmospheric pressures, lifting the partition plate after holding the pressure for 10-30min, and opening the discharge port to discharge oil immersion particles;

in the second step, the oat particles are oil-immersed particles.

Further, when the puffing space is adjusted to be 4-6 times of the baking space, the oat grains are in a second state, and the volume after pressure-regulating baking is 2-4 times of the original volume of the oat grains, so that second-state grains are formed;

when the particles in the second state are prepared in the tank body, the particles in the second state are discharged through the discharge port, are thrown to the surface of the oil liquid, the oil liquid is poured or sprayed on the particles in the second state, and the particles floating on the surface of the oil liquid are fished out to prepare floating particles;

Furthermore, a ball mill is adopted, a coaxial partition plate is fixedly arranged at the feeding end of the ball mill, axial through holes are uniformly distributed in the partition plate, an oil bubbling area is formed between the partition plate and the feeding end, the air inlet end of the air inlet pipe extends into the bubbling area, air is introduced into the bubbling area, and micro bubbles with the diameter not larger than 2mm are formed.

Further, a stirring assembly is adopted, the stirring assembly comprises a rotating blade, one horizontal side of the rotating blade is a blunt surface, and the other horizontal side of the rotating blade is a sharp surface; the rotating blade is positioned in the baking space and fixed on a rotating shaft, and the rotating shaft is driven by a motor; the rotating blade rotates along with the rotating shaft, the blunt surface is used for stirring oat particles, and the sharp surface is used for crushing the oat particles;

before discharging, the oil-immersed particles are crushed and mixed by a rotating blade until the particle size of the oat particles is not more than 2mm, and then discharged.

Further, in the second step, 0-10 parts of flavoring agent is added, and the flavoring agent is in a powder and/or particle shape. One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages:

the oat is baked to form cured particles with oat fragrance and taste, and the particles are ground together with vegetable oil to form the flavor sauce with oat fragrance and taste, so that the market blank is filled.

Drawings

FIG. 1 is a schematic structural view of the pressure-regulating roasting apparatus;

FIG. 2 is a process flow diagram of the simultaneous milling of oil-impregnated particles with floating particles;

FIG. 3 is a flow chart of the process of grinding the oil-impregnated particles alone or after breaking the oil-impregnated particles;

FIG. 4 is a schematic view of a ball mill mechanism;

FIG. 5 photo of oat sauce product.

In the figure: a shell 100, a feed inlet 110 and a discharge outlet 120; a baking part 10 and a bottom plate 11;

top cover 20, exhaust pipe 21; the variable volume component 30, the clapboard 31 and the expansion device 32; the agitating assembly 40, the rotary blade 41;

ball mill 200, partition plate 210, intake pipe 220.

Detailed Description

In order to facilitate an understanding of the present invention, the present application will now be described more fully with reference to the accompanying drawings; the preferred embodiments of the present invention are illustrated in the accompanying drawings, but the invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete.

It is noted that the terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs; the terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention; as used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

The oat is baked to form cooked oat particles with oat flavor, and the cooked oat particles and the vegetable oil are ground and mixed together to form the sauce with oat flavor.

Example one

As shown in fig. 1, the preparation process of oat sauce of the application comprises the following steps:

step two, grinding the oat particles obtained in the step one together with vegetable oil, wherein the components comprise 100 parts of baked oat particles, 20-65 parts of vegetable oil and 0-8 parts of emulsifier in parts by weight; the particle size of the solid particles in the ground sauce is not more than 0.45mm. The particle size of the finely ground solid particles may be in the range of 0.03 to 0.2 mm.

In addition to oats and vegetable oil, 0.1-10 parts of a sweetener may be added to the oats before baking for flavor improvement. Because the oat is a starch crop and naturally settles after being mixed with the oil, the starch molecules are mutually overlapped and gradually agglomerated to separate the oil from the oat particles, and the agglomerated state of the oat particles is not convenient for use and eating, the emulsifier can be added during grinding, and the weight portion is less than 8.

The oat can be oat of different producing areas at home and abroad; can be oat raw particles, cooked particles, or cooked oatmeal.

The sweetener comprises one or more of white granulated sugar, crystalline fructose, isomalt, isomaltooligosaccharide, sorbitol, maltitol, xylitol, sucralose, stevioside, acesulfame potassium, aspartame and sodium cyclamate;

the vegetable oil comprises one or more of corn oil, sunflower seed oil, rapeseed oil, peanut oil, coconut oil, palm oil, soybean oil and olive oil;

the emulsifier comprises one or more of monoglyceride and diglyceride fatty acid esters, soybean phospholipid and polyglycerol fatty acid ester;

antioxidant: vitamin E (mixed tocopherol), phytosterol, bamboo leaf flavone and/or tea polyphenol.

In actual trial production, as shown in tables 1 and 2, because the moisture content and the water loss rate after baking vary according to different oat raw materials, the final proportion fluctuates, and the proportions of the components of the oat paste are defined by giving the respective proportions of the two steps. Through tests, the optional baking temperature is 125-135 ℃, and the particle size of the particles is not more than 0.45mm. The final product state is shown in fig. 5.

Table 1:

step one component (kg)	1#	2#	3#	4#
					Vegetable oil
1	10	10	10	10
					Oat	30	60	90	120
Sweetening agent	5	10	5	40
					Salt	0.25	0	1	1
Antioxidant agent	0.025	0.2	0	0.2
					Water (W)	5	10	10	30
Baking temperature of	115-125	135-145	125-135	125-135
					Baking time min	25-30	15-20	20-25	20-25
Flavor and taste	Weak Maillard reaction and insufficient flavor	Strong Maillard reaction, over-strong burnt flavor and bitter taste	Moderate Maillard reaction and proper flavor	Moderate Maillard reaction and proper flavor

TABLE 2

Step two Components (kg)	1#	2#	3#	4#
					Baked oat particles	100	100	100	100
Vegetable oil 2	20	35	50	65
					Emulsifier	0	5	8	0

Example two

In actual trial production, it was found that if oat flour is directly mixed with vegetable oil, on the one hand, additional mixing operations are required in the process, and on the other hand, the sauce flavor produced by the mixing operations is inferior to the flavor obtained by grinding oat and vegetable oil together. In addition, the particle size of oat solid particles in the oat sauce is required to be very fine, the flavor and the fineness of the oat solid particles are ensured at the same time, after trial of blade crushing, rolling grinding and ball milling, the flavor with the fineness can be considered by the ball milling, and the milled oat sauce is relatively difficult to separate.

When the oat and the oil are ground together, the oat is actually mixed with the oil after grinding and crushing of the oat. The oat mainly comprises starch, no chemical reaction exists between the starch and oil at normal temperature, the starch is macromolecular carbohydrate and has long molecular chains, and the starch is easy to agglomerate and adhere to the inner wall of a ball mill under the extrusion and smashing of steel balls and steel sections in the ball mill to form an oat adhesive body. This is very disadvantageous for the production of oat paste, the milling amount is uncertain, the components of the oat paste fluctuate, and the product quality is unstable. The bonded body needs to be cleaned, and the grinding needs to be stopped, so that the production cost is greatly increased.

Thus, improvements have been made to the grinding process. And in the first step, carrying out pressure-regulating baking on the oat particles, heating and pressurizing, then suddenly reducing the pressure to form first-state particles with the volume 1.2-1.8 times of that of the original oat particles, soaking the first-state particles in vegetable oil, standing and soaking for 10-30min under the pressure of 1.2-1.8 atmospheric pressures, and soaking oil in the oat particles to form oil-soaked particles. The weight ratio of the oat particles after oil absorption to the vegetable oil added into the ball mill is then added into the ball mill together for grinding. Therefore, the oat particles contain oil, and when the oat particles are ground, the oil can directly coat the particles after the particles are extruded, so that the overlapping between starches is reduced or avoided, and the condition that the inner walls of ball mills are agglomerated and bonded is reduced or avoided. The first state particles may also be milled with a proportion of the non-expanded oats. According to the actual grinding condition, the adaptation is carried out.

Of course, if the amount of material in a single grind is too large, the particles in this first state will still be mushy. Therefore, in the first step, the oat is baked under pressure regulating, heated and pressurized, and then suddenly depressurized, and besides the first-state particles, the oat in the second state is prepared, namely the oat is in a fully puffed state to form second-state particles; spreading the particles in the second state on the liquid surface of the vegetable oil, coating a layer of vegetable oil on the surface of the particles in the second state in a spraying or pouring mode, and after pouring or spraying, forming floating particles by the particles floating on the surface of the vegetable oil;

in the second step, the oat particles comprise oil-impregnated particles and floating particles, the proportion of the oil-impregnated particles and the floating particles is calculated according to the weight of the first-state particles and the second-state particles, and the weight parts of the first-state particles and the second-state particles in the oil-impregnated particles and the floating particles are 7-9 parts of the first-state particles and 3-1 part of the second-state particles; wherein the oil-immersed particles and the vegetable oil are ground in a ball mill for 1-2 min; and continuously feeding the floating particles to break the floating particles in the oil liquid to generate bubbles.

The bubbles generated in the grinding process of the second state particles are utilized to separate the ground solid particles, so that the condition of paste grinding can be avoided to a great extent. The oil liquid and the ground particles are not tightly bonded, but the bubbles, particularly the micro-bubbles in the oat particles, can well adhere to the solid particles, so that the particles are prevented from being agglomerated.

Through actual grinding tests, grinding is carried out according to the proportion, 350kg of particles in the first state and 150kg of particles in the second state are ground for 1min, the particles in the second state are continuously added at the speed of 5kg per second after the vegetable oil and the particles in the first state are ground for 25min, the grinding is stopped, the oat paste is discharged, the inner wall of a ball mill is inspected, and the oat paste is displayed without being ground. The test was carried out three times without smearing.

According to 450kg of first-state particles and 50kg of second-state particles, actually measuring oil absorption amount of oil-soaked particles formed by single grinding under discontinuous grinding operation, deducting the added amount of vegetable oil after actually measuring the oil absorption amount, grinding the vegetable oil and the first-state particles into oil-soaked particles for 2min, continuously adding the second-state particles at the speed of 2.5kg per second, stopping grinding after grinding for 25min, discharging oat sauce, inspecting the inner wall of a ball mill, and displaying the oat sauce without paste grinding. The test was carried out three times without smearing.

In tests, if the oil amount during grinding is large, the phenomenon of milling is not easy to occur, so that in the second step, the ratio of the weight of the vegetable oil to the total weight of the granules in the first state and the granules in the second state is 1.5-3 times of the ratio of the weight of the vegetable oil to the weight of the oat milling granules in the finished oat paste; after grinding, the material was poured out and the ratio of vegetable oil to oat particles was adjusted. Actually, the paste milling is basically not generated when the ball mill grinds. Of course, the process is difficult to implement in practice and difficult to produce on a large scale, but still is a feasible preparation method.

EXAMPLE III

In actual preparation, the oil-impregnated particles need to be subjected to pressure-regulating baking and oil-impregnating operation under pressure. If each link is performed separately, the process is very complicated. Particularly, after baking, the moisture content of the oat particles is low, and after baking, the oat particles are required to be puffed, and the puffing effect can be achieved by humidifying the oat particles. The operation of soaking oil after the pressure regulating is toasted needs to be transported, or the storage, transports the problem that the oat granule absorbs water after the storage process needs to consider the pressure regulating toasted, if the oat wets, will influence to the whole quality of oat sauce.

Therefore, a special pressure-regulating baking and oil-soaking device is designed, and the pressure-regulating baking device (shown in figures 1-4) comprises a shell 100 and a baking part 10; a top cover 20, a varactor assembly 30;

the housing 100 serves as a positioning base for other components;

the shell 100 is provided with a feed inlet 110 and a discharge outlet 120, and the feed inlet 110 and the discharge outlet 120 are respectively provided with a detachable airtight component, so that the feed inlet 110 and the discharge outlet 120 can be hermetically sealed;

the baking part 10 is used for baking the oat, the baking part 10 comprises a bottom plate 11, and the periphery of the bottom plate 11 is fixedly connected with the inner wall of the shell 100 in a gas sealing manner; the roasting part 10 further includes a heating device;

the periphery of the top cover 20 is hermetically fixed with the inner wall of the shell 100, the top cover 20 is positioned above the bottom plate 11, and the space between the top cover 20 and the bottom plate 11 is a baking space; the heating device of the baking part is used for providing heat for the baking space;

the top cover 20 is provided with an exhaust pipe 21, the exhaust pipe 21 is communicated with the baking space, and a filter screen and an electromagnetic valve are arranged in the exhaust pipe 21; the electromagnetic valve is used for opening and closing the exhaust pipe 21;

the variable volume assembly 30 comprises a diaphragm 31 and a telescopic device 32; the telescopic means 32 may also preferably be hydraulic cylinders, because of the problems involved with all subsequent pressurisations;

the partition plate 31 is positioned above the top cover 20, the part of the inner wall of the shell 100 above the top cover 20 is cylindrical, and the partition plate 31 is in sliding sealing fit with the cylindrical inner wall part of the shell 100; the telescopic device 32 is fixed on the shell 100, and the telescopic device 32 is used for driving the partition plate 31 to axially move along the cylindrical inner wall of the shell 100;

firstly, placing the oat into a baking space, sealing a feed inlet 110 and a discharge outlet 120, and closing an electromagnetic valve in an exhaust pipe 21 to form an airtight space in the baking space; the heating device of the baking part 10 is started to bake the oat; after the oat is baked, the position of the clapboard 31 is adjusted through the expansion device 32, so that the space between the clapboard 31 and the bottom plate 10 forms an expansion space; when the puffing space is adjusted to be 1.5-3 times of the baking space, the electromagnetic valve in the exhaust pipe 21 is opened to ensure that the oat particles are not in the second state, and the volume after puffing is 1.2-1.8 times of the volume of the original oat particles;

when the first-state particles are prepared in the tank body, vegetable oil is filled into the baking space through the feed inlet 110, so that the oil submerges the first-state particles, and a pressurizing space is formed between the partition plate 31 and the bottom plate 11; adjusting the position of the partition plate 31 to ensure that the gas amount between the partition plate 31 and the bottom plate 11 is enough to ensure that the pressure of the pressurized space is 1.2-1.8 atmospheres after being pressurized; after the position of the partition plate 31 is adjusted, an electromagnetic valve in the exhaust pipe 21 is opened, the feed port 110 and the discharge port 120 are closed, the telescopic assembly 32 is controlled to drive the partition plate 31 to move downwards, the air pressure in the pressurized space reaches 1.2-1.8 atmospheres, the partition plate is lifted after the pressure is maintained for 10-30min, and the discharge port 120 is opened to discharge oil-soaked particles;

in the second step, the oat particles are oil-impregnated particles.

When the puffing space is adjusted to be 4-6 times of the baking space, the volume of the oat grains is 2-4 times of the original volume of the oat grains after puffing to form second state grains;

when the particles in the second state are prepared in the tank body, the particles in the second state are discharged through the discharge port 120, are thrown to the surface of the oil liquid, the oil liquid is poured or sprayed on the particles in the second state, and the particles floating on the surface of the oil liquid are fished out to prepare floating particles;

Instead of using floating particles to form bubbles in the ground material, active air intake is possible, but it is not easy because the ball mill is rotating as a whole. Therefore, the ball mill is improved, the coaxial partition plate 210 is fixedly arranged at the feeding end of the ball mill, the partition plate 210 is provided with axial through holes which are uniformly distributed, an oil bubbling area is formed between the partition plate 210 and the feeding end, the air inlet end of the air inlet pipe 220 extends into the bubbling area, air is introduced into the bubbling area, and micro bubbles with the diameter not larger than 2mm are formed. By forming bubbles in the bubbling region, the bubbles can be transported to the grinding zone.

Example four

In order to facilitate the grinding of the ball mill, the crushing is divided into two parts, and the oil soaking particles are firstly coarsely crushed in pressure-regulating baking equipment. The stirring device also comprises a stirring assembly 40, wherein the stirring assembly comprises a rotating blade 41, one horizontal side of the rotating blade 41 is a blunt surface, and the other horizontal side of the rotating blade is a sharp surface; the rotating blade 41 is positioned in the baking space, the rotating blade 41 is fixed on a rotating shaft, and the rotating shaft is driven by a motor; the rotating blade 41 rotates along with the rotating shaft, the blunt surface is used for stirring oat particles, and the sharp surface is used for crushing the oat particles;

before being discharged, the oil-immersed particles are crushed and mixed by the rotating blades 41, crushed until the particle size of the oat particles is not more than 2mm, and then discharged. The blade type crushing device is used for coarse crushing, the efficiency is higher than that of a ball mill, and the ball mill finishes the subsequent fine grinding process. The whole process can save time and reduce cost.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation process of oat sauce is characterized by comprising the following steps:

2. The oat sauce preparation process of claim 1, wherein the particle size of the solid particles in the ground sauce is in the range of 0.03-0.2 mm.

3. The oat sauce preparation process according to claim 1, wherein in the first step, the oat grains are subjected to pressure-regulating roasting, heated and pressurized, and then suddenly depressurized to prepare first-state grains with the volume 1.2-1.8 times of that of the original oat grains, the first-state grains are soaked in vegetable oil, and are kept at the constant pressure of 1.2-1.8 atmospheric pressures and kept still for soaking for 10-30min, so that oil is soaked in the oat grains.

4. The process for preparing oat sauce according to claim 3, wherein in the first step, the oat grains are pressure-regulated and roasted in addition to being made into the first-state grains, and then heated and pressurized, and then suddenly depressurized to be made into the fully expanded second-state grains; spreading the particles in the second state on the liquid surface of the vegetable oil, coating a layer of vegetable oil on the surface of the particles in the second state in a spraying or pouring mode, and after pouring or spraying, forming floating particles by the particles floating on the surface of the vegetable oil;

5. The process for preparing oat paste as claimed in claim 4, wherein in the second step, the ratio of the weight of the vegetable oil to the total weight of the first state grains and the second state grains is 1.5-3 times of the ratio of the weight of the vegetable oil to the weight of the oat milling grains in the finished oat paste; after grinding, the material was poured out and the ratio of vegetable oil to oat particles was adjusted.

6. The process for preparing oat sauce according to claim 1, wherein the process employs a pressure-regulated roasting apparatus comprising

A housing and a baking part; a top cover, a variable volume component;

the shell is used as a positioning base of other components;

the variable volume assembly comprises a clapboard and a telescopic device;

in the second step, the oat particles are oil-impregnated particles.

7. The oat sauce preparation process according to claim 6,

when the puffing space is adjusted to be 4-6 times of the baking space, the oat grains are in a second state, and the volume after pressure-regulating baking is 2-4 times of the original volume of the oat grains, so that second-state grains are formed;

in the second step, the oat particles comprise oil-immersed particles and floating particles, the weight ratio of the oil-immersed particles to the floating particles is calculated according to the weight of the first-state particles and the second-state particles, and the weight parts of the first-state particles and the second-state particles in the oil-immersed particles and the floating particles are 7-9 parts of the first-state particles and 3-1 parts of the second-state particles; wherein the oil-immersed particles and the vegetable oil are ground in a ball mill for 1-2 min; and continuously feeding the floating particles to break the floating particles in the oil liquid to generate bubbles.

8. The oat sauce preparation process of claim 5, wherein a ball mill is further adopted, a coaxial partition plate is fixedly arranged at the feeding end of the ball mill, axial through holes are uniformly distributed on the partition plate, an oil bubbling area is formed between the partition plate and the feeding end, the air inlet end of the air inlet pipe extends into the bubbling area, and air is introduced into the bubbling area to form micro bubbles with the diameter of not more than 2 mm.

9. The oat sauce preparation process of claim 6, further comprising a stirring member comprising a rotary blade, wherein the horizontal side of the rotary blade is a blunt surface and the other side is a sharp surface; the rotating blade is positioned in the baking space and fixed on a rotating shaft, and the rotating shaft is driven by a motor; the rotating blade rotates along with the rotating shaft, the blunt surface is used for stirring oat particles, and the sharp surface is used for crushing the oat particles;

10. The process for preparing oat sauce according to any one of claims 1-7, wherein in the second step, 0-10 parts of flavoring agent is added, and the flavoring agent is in powder and/or granule form.