CN1775077A - Milk puffed oat cake and its production mehtod - Google Patents

Abstract

The present invention relates to a milk puffed oat cake and its production method. It is made up by using stir-fried and puffed oat grains, milk powder and edible adhesive, in which the oat grain content is at least 68% and milk powder content is 5-10%. Its production method includes the following steps: screening oat grains, cleaning, drying, stir-frying and puffing, mixing the puffed oat grains with milk powder and edible adhesive, uniformly stirring them, press-moulding and drying at low temperature so as to obtain the invented product.

Description

A kind of milk puffed oat cake 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 puffed oat cake 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 puffed oat cake and production method thereof are provided, this method is directly processed processing with oat grain, through being pressed into parkin after expanded with after milk powder, edible adhesive mix, 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 puffed oat cake of the present invention is made up of oat grain and milk powder, edible binding agent, oat grain wherein is through the oat grain of frying after expanded, its shared ratio is 68% at least, the shared ratio of milk powder is 5-10%, and employed edible binding agent can be compound sugar or honey or xylitol or glucose or Fructus Hordei Germinatus carbohydrate 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 puffed oat cake of the present invention is, at first with oat grain through screening, clean, oven dry handles, and is again that its frying is expanded, mixes with milk powder, edible adhesive then, be pressed into definite shape after, behind low temperature drying, make.

Advantage of the present invention is, 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, be convenient to transportation, storage, 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 clean through the oat of selecting materials, and remove slag and sand, dry under the condition about 60-100 ℃, and the moisture content of oat is reached about 11-13%; B. the oat of oven dry is packed into airflow puffing machine heating, expanded when pressure reaches the 4-8 kilogram when expanded built-in temperature reaches 150-200 ℃, make the oat cracking, loose, glossy, color is pale yellow to golden yellow; C. modulate edible adhesive, by weight percentage, the edible adhesive of 60%-90% is mixed with the water ratio of 40%-10%, become thick about 5-10 minute boiling under 90-130 ℃ the temperature; D. the edible adhesive that milk powder and the 20-25% of 5-10% modulated fully mixes with 70% oat grain again and mixes, and is pressed into parkin in mould, depanning; E. with the milk parkin 40-80 ℃ of oven dry, be finished product.In process of production, can add various batchings and be modulated into different mouthfeels with flavor enhancement.

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.

Embodiment 1

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, malto-oligosaccharide, water are made edible adhesive, add a little milk butter again, concrete production method is as follows: a. will clean through the oat of primary election, remove slag and sand, under 60 ℃ temperature, dried 15 minutes then, make the moisture content of oat reach 12%; B. the airflow puffing machine of the oat of oven dry being packed into heats, and pressure reaches 8 kilograms, expanded when temperature reaches 200 ℃, makes oat cracking, loose, glossy, and color is golden yellow; C. malto-oligosaccharide is made edible adhesive, and by weight percentage, malto-oligosaccharide with 60% and 40% water mix, and are boiling under 90 ℃ the temperature about 10 minutes; D. mix stirring with 70% oat grain again after the malto-oligosaccharide mixed liquor that 10% milk powder and 20% is modulated fully mixes, and in mould, be pressed into milk parkin, depanning; E. with the temperature oven dry of milk parkin about 40 ℃ 20 minutes, be finished product.

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

Project	Unit	Content in per 100 grams
			Heat Energy	kcal	370
Protein protein	g	13.0
			Fat Fat	g	9
Carbohydrate Crbothyrate	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, honey, water are made edible adhesive, pollen is done batching, add a little milk butter again, concrete production method is as follows: a. will clean through the oat of primary election, remove slag and sand, under 80 ℃ temperature, dried 10 minutes then, make the moisture content of oat reach 13%; B. the oat of oven dry is packed into airflow puffing machine heating, pressure reaches 6 kilograms, expanded when temperature reaches 180 ℃, make oat ftracture, loose, glossy, color is golden yellow; C. honey is made edible adhesive, and by weight percentage, the honey with 80% and 20% water mix, and takes the dish out of the pot boiling about 8 minutes under 100 ℃ the temperature; D. after the honey that 9% milk powder and 20% is modulated is stuck with paste liquid and is fully stirred again with 70% ripe oat and and 1% milk butter fully mix the back and spray an amount of pollen, in mould, be pressed into pollen milk parkin, depanning; E. with the temperature oven dry of pollen milk parkin about 55 ℃ 10 minutes, be finished product.

Embodiment 3:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, glucose, water are made edible adhesive, spirulina is prepared burden, add a little milk butter again, get final product according to technical recipe and production method, concrete production method is as follows: a. will clean through the oat of primary election, remove slag and sand, under 100 ℃ temperature, dried 8 minutes then.The moisture content that makes oat is 11%; B. the oat of oven dry is packed into airflow puffing machine heating, pressure reaches 5.5 kilograms, expanded when temperature reaches 170 ℃, make the oat cracking, loose, glossy, color is golden yellow; C. glucose is made edible adhesive, and by weight percentage, the glucose with 90% and 10% water mix, and becomes thick about 5 minutes boiling under 130 ℃ the temperature; D. after the glucose slurries that 8% milk powder and 21% is modulated mix again with 70% ripe oat and and 1% milk butter fully mixes and and spray an amount of spirulina powder, in mould, be pressed into the spirulina parkin, depanning; E. with the temperature oven dry of spirulina and milk parkin about 80 ℃ 5 minutes, be finished product.

Embodiment 4:

Present embodiment adopts oat to make major ingredient, milk powder is made attached material, xylitol, water are made edible adhesive, add a little milk butter again, concrete production method is as follows: a. will clean through the oat of primary election, remove slag and sand, under 100 ℃ temperature, dried 8 minutes then, make the moisture content of oat reach 11%; B. the oat of oven dry is packed into airflow puffing machine heating when pressure reaches 5Kg, expanded taking the dish out of the pot when temperature reaches 160 ℃, makes oat loose, and is glossy, color is pale yellow; C. xylitol is made edible adhesive, and by weight percentage, the xylitol with 90% and 10% water mix, and takes the dish out of the pot boiling about 5 minutes under 130 ℃ the temperature; D. fully mix with the milk butter of 70% ripe oat and 1% again after the honey slurries that modulate of 7% milk powder and 22% fully being mixed, in mould, be pressed into the milk parkin, depanning; E. with the temperature oven dry of milk parkin about 55 ℃ 10 minutes, be finished product.

Embodiment 5:

Present embodiment adopts oat to make major ingredient, milk powder is cooked attached material, maltose, water are made edible adhesive, peanut, sesame, peach kernel, sunflower benevolence, almond are prepared burden, add a little milk butter again, concrete production method is as follows: a. will clean through the oat of primary election, remove slag and sand, under 100 ℃ temperature, dried 8 minutes then, make the moisture content of oat reach 13%; B. the oat of oven dry is packed into airflow puffing machine heating when pressure reaches 4Kg, expanded taking the dish out of the pot when temperature reaches 150 ℃, makes that oat is loose, glossy, color is pale yellow; C. maltose is made edible adhesive, and by weight percentage, the maltose with 90% and 10% water mix, and takes the dish out of the pot boiling about 5 minutes under 130 ℃ the temperature; D. after the maltose slurries that 5% milk powder and 24% is modulated fully mix again with 70% ripe oat and and 1% milk butter fully mix the back and add an amount of peanut, sesame, peach kernel, sunflower benevolence, almond, in mould, be pressed into mixed nuts milk parkin, depanning; E. with the temperature oven dry of mixed nuts milk parkin about 55 ℃ 10 minutes, be finished product.

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 (6)

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

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

3, a kind of milk puffed oat cake 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 puffed oat cake according to claim 1 is characterized in that, at first oat grain is handled through screening, cleaning, oven dry, again that its frying is expanded, add edible adhesive then and stir, it is mixed, compression moulding, afterwards, 40-80 ℃ of oven dry down.

5, a kind of milk puffed oat cake according to claim 4 and production method thereof is characterized in that described oven dry is handled to refer under the condition about 60-100 ℃ to dry, and make the moisture content of oat reach 11-13%.

6, a kind of milk puffed oat cake according to claim 4 and production method thereof, it is characterized in that expanded the referring to when expanded built-in temperature of frying in the production method of described milk puffed oat cake reaches 150-200 ℃, expanded when pressure reaches the 4-8 kilogram, make oat cracking, loose, glossy, color is pale yellow to golden yellow.