CN1775043A - Milk oat cake and its production method - Google Patents

Abstract

The present invention relates to a milk oat cake and its production method. It is formed from (by wt%) 68% of stir-fry cooked oat groats, 5-10% of milk powder and proper quantity of edible adhesive. Its production method includes the following steps: screening oat groats, hulling, cleaning, soaking, cooking, flattening, drying, uniformly stirring and mixing the stir-fry cooked groats with milk powder and edible adhesive, press-forming and low-temperature drying.

Description

A kind of milk parkin and production method thereof

Technical field

The present invention relates to food or foodstuff and processing class thereof, is a kind of functional instant food, relates to a kind of milk parkin and production method thereof concretely.

Background technology

Oat (being commonly called as naked oats) grows in severe cold areas, it contains rich in protein, vitamin, mineral matter and soluble dietary fiber, does not contain cholesterol, be a kind of natural healthy food, particularly people and the diabetes patient to fat-reducing is indispensable edible good merchantable brand.But, for a long time because the processing method of naked oats face relatively limits to, naked oats be processed into behind the flour must with the boiling water of locality with become face to be reprocessed into the oat flour bar under the air pressure conditions of locality, to cook, just have the exclusive local flavor of oat flour.This large tracts of land that has just influenced edible oat is greatly promoted.In recent years, the instant food that on market, has occurred oat flours such as fast food naked oats again, it is the directly packing listing of oat flour bar oven dry back that to process, after the consumer buys, it is edible that water boils the back, the eating effect of this product can't be compared with the original local flavor of taste flavor and its, and nutritional labeling also has certain loss.

Because the limitation of above-mentioned eating method, up to the present, the edible rural area of northern area and the city inhabitant of part of only being confined to of oat makes this edible good merchantable brand of oat be difficult to obtain large-area applying, and this is sorry greatly beyond doubt for advocating healthy people.

Summary of the invention

The objective of the invention is according to above-mentioned the deficiencies in the prior art part, a kind of milk parkin and production method thereof are provided, this method is directly processed processing with oat grain, mix stirring through frying the back with milk powder, edible adhesive, be pressed into the milk parkin, but long term storage after the drying can be convenient for people to directly eat at any time, and not cause nutrient loss.

The object of the invention realizes being finished by following technical scheme:

Milk parkin of the present invention is made up of oat grain, milk powder, food binding agent, oat grain wherein is through the oat grain after frying, its shared ratio is 68% at least, employed milk powder accounts for 5-10%, and employed food binding agent can be compound sugar or honey or maltose or glucose or xylitol or maltose or the like.

Can be according to actual needs in raw material, add some food additives, as add various batchings and not only can modulate different mouthfeels, can also replenish the necessary nutritional labeling of some human bodies with flavor enhancement.

The production method of milk parkin of the present invention is, at first oat grain is handled through screening, decortication, cleaning, immersion, boiling, flattening, oven dry, again it is fried, then milk powder and edible adhesive are mixed, be pressed into definite shape again with after oat grain evenly mixes, behind low temperature drying, make parkin.

The purpose that oat grain soaks is in order to make oat grain fully absorb moisture, it is big that volume becomes, and makes curing oatmeal after the boiling, handles oat grain through oven dry and just can keep certain shape, pass through stir-frying-technology again, can make oat grain that golden yellow is arranged and have the effect of oat sweet-smelling taste.

Advantage of the present invention is, both preserved the natural style of oat, increased the sweet-smelling taste of milk again, and can guarantee that its original nutritional labeling does not run off, and strengthened Protein content, and make its nutrition abundanter, be convenient to transportation, storage simultaneously, no matter be all very practical as breakfast, lunch, dinner or leisure food, convenient, be the healthy food that adult, child, healthy people and diabetes patient, obesity person favor.

Summary of drawings

Accompanying drawing 1 is technological process of production block diagram of the present invention;

Concrete technical scheme

Feature of the present invention and other correlated characteristic are described in further detail by embodiment below in conjunction with accompanying drawing, so that technical staff's of the same trade understanding:

As shown in Figure 1, the common concrete production method of the present invention is: a. will be through the processing of peeling of the oat of primary election, remove slag and sand, cleaning the back soaks more than 2-4 hour, under the condition about 100 ℃ boiling 10-15 minute, make curing oatmeal, oat is pressed into flat, under 60-100 ℃ temperature, dried 10-15 minute then; B. with the oat of oven dry under 100-160 ℃ temperature frying 10-30 minute, make that oat is loose, glossy, color is golden yellow; C. modulate edible adhesive, by weight percentage, the edible adhesive of 60%-90% is mixed in proportion with the water of 40%-10%, become thick about 5-10 minute boiling under 90-130 ℃ the temperature; D. the edible adhesive that modulates of the milk powder of 5-10% and 20-25% is fully mixed again and fully mix, and in mould, be pressed into milk parkin, depanning with 70% ripe oat; E. with the milk parkin 40-80 ℃ of oven dry, be finished product.In process of production, can add other batchings and be modulated into different mouthfeels with flavor enhancement.

Embodiment 1:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, and malto-oligosaccharide, water are made edible adhesive, adds a little milk butter again, get final product according to technical recipe and production method, concrete production method is as follows: a. will remove slag and sand through processings of peeling of the oat of primary election, and immersion is 2 hours after cleaning, boiling is 15 minutes under 100 ℃ condition, make curing oatmeal, oat is pressed into flat, under 60 ℃ temperature, dried 15 minutes then; B. with oat frying 20 minutes under 100 ℃ temperature of oven dry, make oat loose, glossy, color is golden yellow; C. malto-oligosaccharide is made edible adhesive, and by weight percentage, the malto-oligosaccharide with 60% and 40% water mix, and becomes thick about 10 minutes boiling under 90 ℃ the temperature; D. the malto-oligosaccharide of 5% milk powder and 24% is fully mixed again with 70% ripe oat and and 1% milk butter fully mix, in mould, be pressed into the milk parkin, depanning; E. with the temperature oven dry of milk parkin about 55 ℃, be finished product.

The parkin of present embodiment after testing, its nutritional labeling such as following table

Nutrient composition content in per 100 grams of the oat milk biscuit of embodiment 1

Project	Unit	Content in per 100 grams
			Heat Energy	kcal	370
Protein protein	g	13.0
			Fat Fat	g	9
Carbohydrate Carbothyrate	g	60
			Crude fibre Dietary fibre	g	0.8
Vitamin V itamin B1	mg	490
			Vitamin V itamin B2	mg	235
Calcium Calcium	mg	24
			Iron Iron	mg	2.8
Phosphorus Phosphorus	mg	180
			Potassium Phosassium	mg	80
Iodine Iodine	mcg	30

Embodiment 2:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, and maltose, water are made edible adhesive, adds a little vegetable oil again, get final product according to technical recipe and production method, concrete production method is as follows: a. will remove slag and sand through processings of peeling of the oat of primary election, and immersion is 3 hours after cleaning, boiling is 12 minutes under 100 ℃ condition, make curing oatmeal, oat is pressed into flat, under 80 ℃ temperature, dried 12 minutes then; B. with oat frying 12 minutes under 130 ℃ temperature of oven dry, make oat loose, glossy, color is golden yellow; C. maltose is made edible adhesive, by weight percentage, water 75% maltose and 25% is mixed, and becomes thick about 8 minutes boiling under 100 ℃ the temperature; D. 7% milk powder is mixed again with 70% ripe oat and 1% vegetable oil fully mixing with 22% maltose bonding agent, in mould, be pressed into the milk parkin, depanning; E. with the temperature oven dry of milk parkin about 55 ℃, be finished product.

Embodiment 3:

Present embodiment adopts oat to make major ingredient, milk powder is cooked attached material, maltose, water are made edible adhesive, add a little milk butter again, and concrete production method is as follows: a. will be through the processing of peeling of the oat of primary election, remove slag and sand, clean the back and soaked 4 hours, boiling is 10 minutes under 100 ℃ condition, makes curing oatmeal, oat is pressed into flat, under 110 ℃ temperature, dried 10 minutes then; B. with oat frying 10 minutes under 160 ℃ temperature of oven dry, make that oat is loose, glossy, color is golden yellow; C. maltose, water are made edible adhesive, and by weight percentage, the maltose with 90% and 10% water mix, and become thick about 5 minutes boiling under 130 ℃ the temperature; D. the maltose slurries that 8% milk powder and 21% is modulated mix again with 70% ripe oat and and 1% milk butter fully mix the back and in mould, be pressed into milk parkin, depanning; E. with the temperature oven dry of milk parkin about 55 ℃, be finished product.

Embodiment 4:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, honey, water are made edible adhesive, and pollen is prepared burden, and concrete production method is as follows: a. will be through the processing of peeling of the oat of primary election, remove slag and sand, clean the back and soaked 4 hours, boiling is 10 minutes under 100 ℃ condition, makes curing oatmeal, oat is pressed into flat, under 100 ℃ temperature, dried 10 minutes then; B. the oat frying under the condition of 110 ℃ of temperature with oven dry took the dish out of the pot after 15 minutes, made that oat is loose, glossy, color is golden yellow; C. honey is made edible adhesive, by weight percentage, water 90% honey and 10% is mixed, and becomes thick about 5 minutes boiling under 130 ℃ the temperature; D. after the honey slurries that 9% milk powder and 20% is modulated mix again with 70% ripe oat and and 0.5% milk butter fully mix the back and spray 0.5% pollen, in mould, be pressed into the milk parkin, depanning; E. with the temperature oven dry of milk parkin about 55 ℃, be finished product.

Embodiment 5:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, xylitol, water are made edible adhesive, and sesame is prepared burden, and concrete production method is as follows: a. will be through the processing of peeling of the oat of primary election, remove slag and sand, clean the back and soaked 2 hours, boiling is 15 minutes under 100 ℃ condition, makes curing oatmeal, oat is pressed into flat, under 100 ℃ temperature, dried 10 minutes then; B. the oat frying under the condition of 150 ℃ of temperature with oven dry took the dish out of the pot after 11 minutes, made oat loose, and glossy, color is golden yellow; C. xylitol, water are made edible adhesive, and by weight percentage, xylitol with 70% and 30% water mix, and are boiling under 100 ℃ the temperature about 10 minutes; D. fully mix the back with 70% ripe oat again after the xylitol mixed liquor that 10% milk powder and 20% is modulated mixes and add an amount of sesame, and in mould, be pressed into sesame milk parkin, depanning; E. with the temperature oven dry of sesame milk parkin about 55 ℃, be finished product.

Obviously one skilled in the art will recognize that in process of production, also can add various batchings and product is modulated into different tastes, to adapt to the needs of different crowd with flavor enhancement.

Though below design and embodiment according to the object of the invention have been done to elaborate with reference to accompanying drawing; but those of ordinary skills can recognize; under the precondition that does not break away from the claim limited range; still can make various improvement and conversion to the present invention; such as other batchings of interpolation or flavoring etc. on the major ingredient of product of the present invention, the architecture basics of preparing burden, and this improvement and conversion still should belong to protection scope of the present invention.

Claims (8)

1, a kind of milk parkin is characterized in that oat grain, milk powder and food binding agent after described parkin comprises slaking at least.

2, a kind of milk parkin according to claim 1 is characterized in that described slaking oat grain shared ratio in product is not less than 68%, and employed milk powder accounts for 5-10%.

3, a kind of milk parkin according to claim 1, it is characterized in that described food binding agent is meant compound sugar or/and honey or/and maltose or/and glucose or/and xylitol or/and maltose.

4, the production method of a kind of milk parkin according to claim 1, it is characterized in that, at first oat grain is handled through screening, decortication, cleaning, immersion, boiling, flattening, oven dry, it is fried, adding milk powder and edible adhesive then stirs, it is mixed, and compression moulding is 40-80 ℃ of oven dry down.

5, the production method of a kind of milk parkin according to claim 4 is characterized in that oat grain was soaked in water 2-4 hour, made the wheat deliquescing under normal temperature condition.

6,, it is characterized in that the wheat after soaking under 100 ℃ condition boiling 10-15 minute is made the oat grain slaking according to the production method of claim 4 and 5 described a kind of milk parkins.

7,, it is characterized in that the oat grain of slaking was dried 10-15 minute under 60-100 ℃ temperature according to the production method of claim 4 and 6 described a kind of milk parkins.

8, according to the production method of claim 4 and 7 described a kind of milk parkins, it is characterized in that will oven dry oat grain frying under 100-160 ℃ temperature, make that oat is loose, glossy, color is golden yellow.