CN114376147A - Whole-grain instant oatmeal and puffing improvement technology thereof - Google Patents
Whole-grain instant oatmeal and puffing improvement technology thereof Download PDFInfo
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- CN114376147A CN114376147A CN202210061151.2A CN202210061151A CN114376147A CN 114376147 A CN114376147 A CN 114376147A CN 202210061151 A CN202210061151 A CN 202210061151A CN 114376147 A CN114376147 A CN 114376147A
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- 230000001007 puffing effect Effects 0.000 title claims abstract description 28
- 235000020985 whole grains Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 48
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 238000009826 distribution Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 13
- 239000002540 palm oil Substances 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 38
- 230000000149 penetrating effect Effects 0.000 claims description 27
- 238000009413 insulation Methods 0.000 claims description 20
- 235000010037 flour treatment agent Nutrition 0.000 claims description 14
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 230000000704 physical effect Effects 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003607 modifier Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 9
- 125000004122 cyclic group Chemical group 0.000 abstract description 7
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000035515 penetration Effects 0.000 abstract description 2
- 230000033001 locomotion Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
Images
Classifications
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
- B26D1/04—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member
- B26D1/06—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D2210/00—Machines or methods used for cutting special materials
- B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a whole-grain instant oatmeal and a puffing improvement technology thereof, and relates to the technical field of food processing. The invention comprises a preheating assembly, comprising a containing frame; the inner bottom surface of the containing frame is in linear array distribution and is fixedly connected with U-shaped platforms; the two side surfaces of the containing frame are provided with hot air connecting pipes in a linear array and in a staggered distribution and penetration manner; the surface of each U-shaped table is provided with a linear array distribution sliding channel; the sliding channel is in sliding fit with the slicing assembly; the U-shaped limiting groove is matched with the lifting frame in a sliding way. According to the invention, palm oil is added into pure warm water to be gelatinized with grain starch, so that the heating effect of microwave is weakened, the temperature rise rate is reduced, the heating section is prolonged, the puffing section and the curing section are delayed, and the gelatinization or half-growth condition is avoided; put into the post blank after steaming and cut into slices, preheat in the subassembly of preheating and make cyclic annular goods, place and carry out microwave puffing in the microwave oven, improve the popped effect of microwave heating.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to whole grain instant oatmeal and a puffing improvement technology thereof.
Background
The whole grain instant oatmeal is a food with the shape of oatmeal particles, which is prepared by removing only the husks of grains in the processing process, reserving all the nutrient components of the grains and mixing and extruding different kinds of grains according to a certain proportion, so that the green and healthy idea of 'eating coarse grains finely' by people is realized, and the puffed food generally takes starch as a main raw material. The microwave puffing overcomes the defects of high oil content and the like of products caused by the traditional frying puffing, has the advantages of energy conservation, environmental protection and the like, and has very important significance for the application of high and new technologies in food and the improvement of the economic benefit of factories.
The basic production process flow is as follows:
starch, water → size mixing → gelatinization → blank making → steaming → cooling → slicing and forming → microwave puffing → packaging → food.
The food properties have a significant effect on the puffing effect of microwave heating, including but not limited to the following factors:
1. the more regular the shape is, the more uniform the heating is; the penetration capacity of the microwave is limited, the distance of the microwave reaching the center is increased along with the increase of the diameter of the material, the microwave energy can not be obtained at the center part, and the microwave can be heated only by conduction from the outside to the inside;
2. covering, wherein covering means that the joint of two adjacent materials has shielding effect and the covering is mutual; the best heating effect can be obtained only in case the food materials are placed separately (not in contact);
3. the rate of temperature rise, the heating performance of different types of food are different, and the heating speed is also different. When different kinds of food are processed simultaneously, due to different heating performances, the food with low heating speed is not heated enough, and the food with high heating speed is heated excessively.
However, in the existing whole grain instant oatmeal, the sliced and formed product is directly put into a microwave oven for microwave puffing, and because moisture exists on the surface of the sliced product, mutual adhesion between slices is easily caused, even the slices are adhered in the microwave oven, so that the deformation of the product is caused, and the microwave puffing effect is influenced; meanwhile, the heating performance of each grain component in the whole grain instant oatmeal is different, so that the whole grain instant oatmeal is easy to be partially gelatinized or undercooked, and the quality of the whole grain instant oatmeal is influenced.
Disclosure of Invention
The invention aims to provide the whole-grain instant oatmeal, palm oil is added into pure warm water to be gelatinized with grain starch, so that the heating effect of microwave is weakened, the temperature rise rate is reduced, the heating section is prolonged, the puffing section and the curing section are delayed, and the gelatinization or half-cooked condition is avoided; put into the post-steaming column base and cut into slices, preheat and make cyclic annular goods in preheating the subassembly, place and carry out microwave puffing in the microwave oven, improve the popped effect of microwave heating, make finished product oatmeal.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a whole grain instant oatmeal, which comprises the following raw materials:
starchy grains, a dough improver, palm oil, a sweetener and pure warm water;
based on a puffing improvement technology of the whole-grain instant oatmeal, the method specifically comprises the following steps:
the first step is as follows: crushing the selected starch grain particles into grain starch for later use;
the second step is that: adding the grain starch prepared in the first step into pure warm water for gelatinization, mixing, adding a dough modifier, palm oil and a sweetener, and preparing dough for later use;
the third step: fermenting the dough in the second step to prepare a cylindrical blank;
the fourth step: steaming the columnar blank in the third step, cooling, uniformly coating vegetable oil on the surface, placing into a preheating assembly, slicing and preheating to obtain an annular product;
the fifth step: and (4) placing the annular product in the fourth step into a microwave oven for microwave puffing to prepare the finished oatmeal.
Further, the starchy grains comprise millet, purple sweet potatoes and corn kernels, and the mass ratio of the millet to the purple sweet potatoes to the corn kernels is 1:3:2, adding 50-70 g of pure warm water into each 100 g of cereal starch, wherein the weight ratio of the dough improver, the palm oil, the sweetener and the starch cereal is 1:3:2: 12.
Further, the dough improver comprises a water quality regulator, a yeast nutrient, a dough physical property regulator and a dough pH regulator, and the mass ratio of the dough improver to the yeast nutrient to the dough physical property regulator to the dough pH regulator is 3:5:2:2, and the weight ratio of the starchy grain to the dough improver is 5: 1.
Further, the preheating assembly comprises a containing frame; the inner bottom surface of the containing frame is in linear array distribution and is fixedly connected with U-shaped platforms; the two side surfaces of the containing frame are in linear array staggered distribution and are provided with hot air connecting pipes in a penetrating mode.
Furthermore, sliding channels are distributed on the surface of each U-shaped platform in a linear array; the sliding channel is in sliding fit with the slicing assembly; the slicing assembly comprises a mounting plate; the bottom surface of the mounting plate is in linear array distribution and is fixedly connected with sliding plates; the sliding plate is in sliding fit with the sliding channel; the bottom surface of the sliding plate is in linear array distribution and is fixedly connected with annular slicing knives; the outer diameter of the annular slicing knife is consistent with the inner diameter of the inner bottom surface of the U-shaped platform.
Furthermore, the surface of the mounting plate is symmetrically and fixedly connected with an L-shaped connecting plate; a first electric telescopic rod is fixedly connected between the L-shaped connecting plate and the U-shaped table; u-shaped limiting grooves are distributed on the side surface of the sliding plate in a circumferential array manner; the U-shaped limiting groove is matched with the lifting frame in a sliding manner; the lifting frame comprises a connecting frame; the surface of the mounting plate is fixedly connected with a second electric telescopic rod; the telescopic end of the second electric telescopic rod is fixedly connected with the connecting frame.
Furthermore, transverse plates are fixedly connected to the bottom surface of the connecting frame in a linear array distribution; the bottom surface of the transverse plate is in linear array distribution and is fixedly connected with a limiting plate; the limiting plate is in sliding fit with the U-shaped limiting groove; one end of the limiting plate is fixedly connected with a semi-annular magnetic plate; each semi-annular magnetic plate on the same transverse plate is inserted and matched with a material penetrating rod; one end of the material penetrating rod is fixedly connected with an insulating sleeve.
Further, a threaded rod is matched with the side surface of the U-shaped table in a rotating mode; the side surface of the U-shaped table is positioned at two sides of the threaded rod and is symmetrically and fixedly connected with sliding rods; the sliding rod is matched with a moving plate in a sliding manner; the side surface of the moving plate is distributed in a linear array, penetrates through and is matched with a rotating shaft in a rotating way; one end of the rotating shaft is fixedly connected with a heat insulation column; the heat insulation sleeve is in plug fit with the heat insulation column.
Furthermore, the other end of the rotating shaft is fixedly connected with a rotating gear; the side surface of the moving plate is fixedly connected with a servo motor; the output end of the servo motor is fixedly connected with a driving gear; and a transmission chain is meshed and matched between the driving gear and each rotating gear.
Further, the microwave oven includes a housing; a rotating rod is rotatably matched between the inner walls of the shells; the peripheral side surface of the rotating rod is distributed in a linear array and fixedly connected with a fixing clamp; the heat insulation sleeve is clamped and fixed by a fixing clamp; a third electric telescopic rod is fixedly arranged on the side surface of the shell; a limiting frame is fixedly connected to the side surface of the shell far away from the third electric telescopic rod; the telescopic end of the third electric telescopic rod is fixedly connected with a rack; the rack is in sliding fit with the limiting frame; one end of the rotating rod is fixedly connected with a driven gear; the rack is meshed and matched with the driven gear.
The invention has the following beneficial effects:
1. according to the invention, palm oil is added into pure warm water to be gelatinized with grain starch, so that the heating effect of microwave is weakened, the temperature rise rate is reduced, the heating section is prolonged, the puffing section and the curing section are delayed, and the gelatinization or half-growth condition is avoided.
2. According to the invention, the circumferential side surface of the steamed columnar blank is oiled and placed in the U-shaped table for slicing, the heat insulation column is inserted into the heat insulation sleeve after slicing, the moving plate is pushed to drive the material penetrating rods to be inserted into the corresponding columnar blank, the servo motor is started to drive the material penetrating rods to synchronously rotate, so that the inner ring of the annular product keeps regular, the lifting frame and the sucked material penetrating rods are pulled away from the slicing assembly together through the second electric telescopic rod, each hot air connecting pipe preliminarily heats the annular product, the moisture on the surface of the annular product is dried, the material is prevented from being adhered to a microwave oven in the puffing process, and the puffing effect is improved.
3. According to the microwave puffing device, the material penetrating rod is horizontally and fixedly clamped through the fixing clamp, gaps are reserved among the annular products on the material penetrating rod, and microwave puffing is performed through a microwave oven, so that the puffing effect is further improved.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic view of a pre-heating assembly for whole grain ready-to-eat cereal in accordance with the present invention.
FIG. 2 is a schematic view of another embodiment of a pre-heating assembly for whole grain ready-to-eat cereal in accordance with the present invention.
Fig. 3 is a schematic view of the structure of the containing frame of the present invention.
Fig. 4 is a schematic structural view of the slicing assembly of the present invention.
Fig. 5 is a schematic structural diagram of the lifting frame of the invention.
Fig. 6 is a schematic structural view of the material passing rod of the present invention.
FIG. 7 is a schematic view of the structure of the feed-through bar microwave oven and the feed-through bar assembly of the present invention.
Fig. 8 is a schematic structural diagram of the housing of the present invention.
Fig. 9 is a structural schematic diagram of a right view angle of the shell according to the present invention.
In the drawings, the components represented by the respective reference numerals are listed below:
1-a holding frame, 2-a U-shaped table, 3-a hot air connecting pipe, 4-a sliding channel, 5-a slicing assembly, 6-a mounting plate, 7-a sliding plate, 8-a circular slicing knife, 9-an L-shaped connecting plate, 10-a first electric telescopic rod, 11-a U-shaped limiting groove, 12-a lifting frame, 13-a connecting frame, 14-a second electric telescopic rod, 15-a transverse plate, 16-a limiting plate, 17-a semi-circular magnetic plate, 18-a material penetrating rod, 19-a heat insulation sleeve, 20-a threaded rod, 21-a sliding rod, 22-a movable plate, 23-a rotating shaft, 24-a heat insulation column, 25-a rotating gear, 26-a servo motor, 27-a driving gear, 28-a driving chain, 29-a shell and 30-a rotating rod, 31-a fixing clamp, 32-a third electric telescopic rod, 33-a limiting frame, 34-a rack and 35-a driven gear.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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 of the 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.
Referring to fig. 1-9, the instant whole grain cereal of the present invention comprises the following raw materials:
starchy grains, a dough improver, palm oil, a sweetener and pure warm water;
based on a puffing improvement technology of the whole-grain instant oatmeal, the method specifically comprises the following steps:
the first step is as follows: crushing the selected starch grain particles into grain starch for later use;
the second step is that: adding the grain starch prepared in the first step into pure warm water for gelatinization, mixing, adding a dough modifier, palm oil and a sweetener, and preparing dough for later use;
the third step: fermenting the dough in the second step to prepare a cylindrical blank;
the fourth step: steaming the columnar blank in the third step, cooling, uniformly coating vegetable oil on the surface, placing into a preheating assembly, slicing and preheating to obtain an annular product;
the fifth step: and (4) placing the annular product in the fourth step into a microwave oven for microwave puffing to prepare the finished oatmeal.
Wherein the starchy grains comprise millet, purple sweet potato and corn kernels, and the mass ratio of the millet to the purple sweet potato to the corn kernels is 1:3:2, adding 50-70 g of pure warm water into each 100 g of cereal starch, wherein the weight ratio of the dough improver, the palm oil, the sweetener and the starch cereal is 1:3:2: 12.
The dough improver comprises a water quality regulator, a yeast nutrient, a dough physical property regulator and a dough pH regulator, and the mass ratio of the dough improver to the yeast nutrient to the dough physical property regulator to the dough pH regulator is 3:5:2:2, and the weight ratio of the starchy grains to the dough improver is 5: 1.
The preheating assembly comprises a containing frame 1; the inner bottom surface of the containing frame 1 is distributed and fixedly connected with U-shaped platforms 2 in a linear array; the two side surfaces of the containing frame 1 are provided with hot air connecting pipes 3 which are distributed in a linear array in a staggered manner; the surface of each U-shaped platform 2 is provided with sliding channels 4 in a linear array distribution; the sliding channel 4 is in sliding fit with the slicing assembly 5; the slicing assembly 5 comprises a mounting plate 6; the bottom surface of the mounting plate 6 is fixedly connected with sliding plates 7 in a linear array distribution; the sliding plate 7 is in sliding fit with the sliding channel 4; the bottom surface of the sliding plate 7 is fixedly connected with annular slicing knives 8 in a linear array distribution; the outer diameter of the annular slicing knife 8 is consistent with the inner diameter of the inner bottom surface of the U-shaped platform 2; through holding frame 1 both sides face linear array crisscross distribution and running through the hot-blast connecting pipe 3 that sets up, preheat cyclic annular goods for each cyclic annular goods surface moisture is weathered.
Wherein, the surface of the mounting plate 6 is symmetrically and fixedly connected with an L-shaped connecting plate 9; a first electric telescopic rod 10 is fixedly connected between the L-shaped connecting plate 9 and the U-shaped table 2; u-shaped limiting grooves 11 are distributed on the side surface of the sliding plate 7 in a circumferential array; the U-shaped limiting groove 11 is matched with a lifting frame 12 in a sliding way; the lifting frame 12 comprises a connecting frame 13; the surface of the mounting plate 6 is fixedly connected with a second electric telescopic rod 14; the telescopic end of the second electric telescopic rod 14 is fixedly connected with the connecting frame 13; the slicing operation of the columnar blank is realized by starting the first electric telescopic rod 10 to drive the slicing assembly 5 to do lifting motion; the lifting frame 12 and the sucked material penetrating rods 18 are driven to do lifting movement by starting the second electric telescopic rod 14, so that the material penetrating rods 18 and the ring-shaped products can be conveniently taken out.
Wherein, the bottom surface of the connecting frame 13 is distributed and fixedly connected with transverse plates 15 in a linear array; the bottom surface of the transverse plate 15 is fixedly connected with limiting plates 16 in a linear array distribution; the limiting plate 16 is in sliding fit with the U-shaped limiting groove 11; one end of the limit plate 16 is fixedly connected with a semi-annular magnetic plate 17; each semi-annular magnetic plate 17 on the same transverse plate 15 is inserted and matched with a material passing rod 18; one end of the material penetrating rod 18 is fixedly connected with a heat insulation sleeve 19; the semi-annular magnetic plate 17 attracts the corresponding piercing rod 18.
Wherein, the side surface of the U-shaped table 2 is matched with a threaded rod 20 in a rotating way; the side surface of the U-shaped table 2 is symmetrically and fixedly connected with sliding rods 21 at two sides of the threaded rod 20; the slide bar 21 is matched with a moving plate 22 in a sliding way; the side surface of the moving plate 22 is distributed in a linear array, penetrates through and is matched with a rotating shaft 23 in a rotating mode; one end of the rotating shaft 23 is fixedly connected with a heat insulation column 24; the heat insulation sleeve 19 is in inserted fit with the heat insulation column 24; the other end of the rotating shaft 23 is fixedly connected with a rotating gear 25; a servo motor 26 is fixedly connected to the side surface of the moving plate 22; the output end of the servo motor 26 is fixedly connected with a driving gear 27; a transmission chain 28 is meshed and matched between the driving gear 27 and each rotating gear 25; insert in the adiabatic sleeve 19 of material pole 18 one end with insulating column 24, promote the movable plate 22 and make each material pole 18 of wearing insert and place in the cyclic annular goods of bottom surface in U-shaped platform 2, drive gear 27 through starting servo motor 26 and rotate to drive the rotation of drive chain 28, drive the rotation of each rolling gear 25 then, realize wearing the rotation rounding of material pole 18 to cyclic annular goods inner ring wall, avoid leading to cyclic annular goods inner ring wall irregularity because of wearing material pole 18 to pierce through, influence popped effect.
The microwave oven comprises a shell 29; a rotating rod 30 is rotatably matched between the inner walls of the shell 29; the circumferential side surface of the rotating rod 30 is fixedly connected with fixing clamps 31 in a linear array distribution; the heat insulating sleeve 19 is clamped and fixed by a fixing clamp 31; a third electric telescopic rod 32 is fixedly arranged on the side surface of the shell 29; a position on the side surface of the shell 29, which is far away from the third electric telescopic rod 32, is fixedly connected with a limiting frame 33; a rack 34 is fixedly connected to the telescopic end of the third electric telescopic rod 32; the rack 34 is in sliding fit with the limiting frame 33; one end of the rotating rod 30 is fixedly connected with a driven gear 35; the rack 34 is meshed with the driven gear 35; horizontally clamping the material penetrating rods 18 with the annular products placed at intervals on the fixed clamp 31, and carrying out microwave heating puffing by a microwave oven; after the completion, the third electric telescopic rod 32 is started to drive the rack 34 to slide along the limiting frame 33, so as to drive the driven gear 35 to rotate, so that each material penetrating rod 18 rotates to be perpendicular to the inner bottom surface of the microwave oven, and the finished oatmeal slides from the material penetrating rods 18.
The specific working principle of the invention is as follows:
crushing the selected starch grain particles into grain starch for later use; adding the prepared cereal starch into pure warm water for gelatinization, mixing, adding a dough modifier, palm oil and a sweetener, and preparing into dough for later use; fermenting the dough to prepare a cylindrical blank; steaming the columnar blank, uniformly coating vegetable oil on the surface of the cooled columnar blank, putting the cooled columnar blank on a U-shaped table 2, and starting a first electric telescopic rod 10 to drive a slicing assembly 5 to do lifting motion so as to slice the columnar blank to form an annular product; inserting a heat insulation column 24 into a heat insulation sleeve 19 at one end of the material penetrating rod 18, pushing the moving plate 22 to enable each material penetrating rod 18 to be inserted into an annular product placed on the inner bottom surface of the U-shaped table 2, and starting a servo motor 26 to drive a driving gear 27 to rotate, so that a transmission chain 28 is driven to rotate, and then each rotating gear 25 is driven to rotate, and the material penetrating rod 18 rotates and rounds the inner annular wall of the annular product; one end of the material penetrating rod 18 is fixedly connected with a heat insulation sleeve 19; the semi-annular magnetic plate 17 attracts the corresponding material penetrating rods 18, the second electric telescopic rod 14 is started to drive the lifting frame 12 to perform lifting movement together with the sucked material penetrating rods 18, the material penetrating rods 18 and the annular products are conveniently taken out, and the annular products are preheated through hot air connecting pipes 3 which are arranged on two side surfaces of the containing frame 1 in a linear array staggered mode and penetrate through the containing frame, so that the moisture on the surfaces of the annular products is dried; horizontally clamping the material penetrating rods 18 with the annular products placed at intervals on the fixed clamp 31, and carrying out microwave heating puffing by a microwave oven; after the completion, the third electric telescopic rod 32 is started to drive the rack 34 to slide along the limiting frame 33, so as to drive the driven gear 35 to rotate, so that each material penetrating rod 18 rotates to be perpendicular to the inner bottom surface of the microwave oven, and the finished oatmeal slides from the material penetrating rods 18.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. A whole grain ready-to-eat cereal characterized by:
comprises the following raw materials:
starchy grains, a dough improver, palm oil, a sweetener and pure warm water;
based on a puffing improvement technology of the whole-grain instant oatmeal, the method specifically comprises the following steps:
the first step is as follows: crushing the selected starch grain particles into grain starch for later use;
the second step is that: adding the grain starch prepared in the first step into pure warm water for gelatinization, mixing, adding a dough modifier, palm oil and a sweetener, and preparing dough for later use;
the third step: fermenting the dough in the second step to prepare a cylindrical blank;
the fourth step: steaming the columnar blank in the third step, cooling, uniformly coating vegetable oil on the surface, placing into a preheating assembly, slicing and preheating to obtain an annular product;
the fifth step: and (4) placing the annular product in the fourth step into a microwave oven for microwave puffing to prepare the finished oatmeal.
2. The whole grain ready-to-eat cereal as claimed in claim 1, wherein the starchy cereal comprises millet, purple sweet potato and corn kernels in a mass ratio of 1:3:2, adding 50-70 g of pure warm water into each 100 g of cereal starch, wherein the weight ratio of the dough improver, the palm oil, the sweetener and the starch cereal is 1:3:2: 12.
3. The whole grain ready-to-eat cereal as in claim 1, wherein the dough conditioner comprises a water quality conditioner, a yeast nutrient, a dough physical property conditioner and a dough pH conditioner in a mass ratio of 3:5:2:2, and the weight ratio of the farinaceous grain to the dough conditioner is 5: 1.
4. The ready-to-eat whole grain cereal as in claim 1, wherein said pre-heating assembly comprises a containing frame (1); the inner bottom surface of the containing frame (1) is distributed in a linear array and fixedly connected with U-shaped platforms (2); the two side surfaces of the containing frame (1) are in linear array staggered distribution and are provided with hot air connecting pipes (3) in a penetrating manner.
5. The ready-to-eat whole grain cereal as claimed in claim 4, wherein said U-shaped platforms (2) are provided with sliding channels (4) distributed on their surface in a linear array; the sliding channel (4) is in sliding fit with a slicing assembly (5); the slicing assembly (5) comprises a mounting plate (6); the bottom surface of the mounting plate (6) is distributed in a linear array and fixedly connected with sliding plates (7); the sliding plate (7) is in sliding fit with the sliding channel (4); the bottom surface of the sliding plate (7) is distributed in a linear array and fixedly connected with annular slicing knives (8); the outer diameter of the annular slicing knife (8) is consistent with the inner diameter of the inner bottom surface of the U-shaped table (2).
6. The whole grain ready-to-eat cereal as claimed in claim 5, wherein L-shaped connecting plates (9) are symmetrically and fixedly connected to the surface of the mounting plate (6); a first electric telescopic rod (10) is fixedly connected between the L-shaped connecting plate (9) and the U-shaped table (2); u-shaped limiting grooves (11) are distributed on the side surface of the sliding plate (7) in a circumferential array; the U-shaped limiting groove (11) is matched with a lifting frame (12) in a sliding manner; the lifting frame (12) comprises a connecting frame (13); the surface of the mounting plate (6) is fixedly connected with a second electric telescopic rod (14); the telescopic end of the second electric telescopic rod (14) is fixedly connected with the connecting frame (13).
7. The ready-to-eat whole grain cereal as in claim 6, wherein the bottom surface of the connecting frame (13) is fixedly connected with transverse plates (15) in a linear array; the bottom surfaces of the transverse plates (15) are distributed in a linear array and fixedly connected with limiting plates (16); the limiting plate (16) is in sliding fit with the U-shaped limiting groove (11); one end of the limiting plate (16) is fixedly connected with a semi-annular magnetic plate (17); each semi-annular magnetic plate (17) on the same transverse plate (15) is matched with a material passing rod (18) in an inserting way; one end of the material penetrating rod (18) is fixedly connected with a heat insulation sleeve (19).
8. The ready-to-eat whole grain cereal as claimed in claim 7, wherein said U-shaped platform (2) is laterally fitted with a threaded bar (20); slide bars (21) are symmetrically and fixedly connected to the side surface of the U-shaped table (2) at two sides of the threaded rod (20); the sliding rod (21) is matched with a moving plate (22) in a sliding way; the side surface of the moving plate (22) is distributed in a linear array, penetrates through the moving plate and is matched with a rotating shaft (23) in a rotating mode; one end of the rotating shaft (23) is fixedly connected with a heat insulation column (24); the heat insulation sleeve (19) is in plug fit with the heat insulation column (24).
9. The whole grain ready-to-eat cereal as in claim 8, wherein a rotation gear (25) is fixedly connected to the other end of the rotation shaft (23); a servo motor (26) is fixedly connected to the side surface of the moving plate (22); the output end of the servo motor (26) is fixedly connected with a driving gear (27); and a transmission chain (28) is meshed and matched between the driving gear (27) and each rotating gear (25).
10. The ready-to-eat whole grain cereal as in claim 8, wherein said microwave oven comprises a housing (29); a rotating rod (30) is rotatably matched between the inner walls of the shell (29); the circumferential side surface of the rotating rod (30) is in linear array distribution and is fixedly connected with fixing clamps (31); the heat insulation sleeve (19) is clamped and fixed by a fixing clamp (31); a third electric telescopic rod (32) is fixedly arranged on the side surface of the shell (29); a limiting frame (33) is fixedly connected to the side surface of the shell (29) far away from the third electric telescopic rod (32); a rack (34) is fixedly connected with the telescopic end of the third electric telescopic rod (32); the rack (34) is in sliding fit with the limiting frame (33); one end of the rotating rod (30) is fixedly connected with a driven gear (35); the rack (34) is meshed and matched with the driven gear (35).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210061151.2A CN114376147A (en) | 2022-01-19 | 2022-01-19 | Whole-grain instant oatmeal and puffing improvement technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210061151.2A CN114376147A (en) | 2022-01-19 | 2022-01-19 | Whole-grain instant oatmeal and puffing improvement technology thereof |
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| CN114376147A true CN114376147A (en) | 2022-04-22 |
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| CN202210061151.2A Pending CN114376147A (en) | 2022-01-19 | 2022-01-19 | Whole-grain instant oatmeal and puffing improvement technology thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495122A (en) * | 2017-08-21 | 2017-12-22 | 西华大学 | Instant oatmeal of tartary buckwheat and preparation method thereof |
| CN208543516U (en) * | 2018-06-13 | 2019-02-26 | 昆明学院 | A kind of edible seaweed flower sample slicing device |
| CN109965204A (en) * | 2019-04-26 | 2019-07-05 | 郑州轻工业学院 | A kind of production method with the antioxidative full cereal recombination instant oatmeal of coarse cereals |
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2022
- 2022-01-19 CN CN202210061151.2A patent/CN114376147A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495122A (en) * | 2017-08-21 | 2017-12-22 | 西华大学 | Instant oatmeal of tartary buckwheat and preparation method thereof |
| CN208543516U (en) * | 2018-06-13 | 2019-02-26 | 昆明学院 | A kind of edible seaweed flower sample slicing device |
| CN109965204A (en) * | 2019-04-26 | 2019-07-05 | 郑州轻工业学院 | A kind of production method with the antioxidative full cereal recombination instant oatmeal of coarse cereals |
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