CN1943407A - Process for producing instant oat powder and oat complete powder by microwave - Google Patents
Process for producing instant oat powder and oat complete powder by microwave Download PDFInfo
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- CN1943407A CN1943407A CNA200610102021XA CN200610102021A CN1943407A CN 1943407 A CN1943407 A CN 1943407A CN A200610102021X A CNA200610102021X A CN A200610102021XA CN 200610102021 A CN200610102021 A CN 200610102021A CN 1943407 A CN1943407 A CN 1943407A
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Abstract
The invention belongs to the technique field for processing food, specifically a production technique of microwave preparation for instant oat flour and whole oat flour. It overcomes shortcomings in the present technique such as less safety, high energy cost, inclined to be oxidized etc. Discarding impurities in the oat, then through washing, smoothing , microwave processing, desquamating , polishing and grinding, among which the technological parameter of microwave processing is 300-350W in 3-5 minutes, finally the oat to be cooled at temp. below 40deg.C for grinding into flour.
Description
Technical field
The invention belongs to a kind of oat food processing technology field, be specially the production technology of a kind of microwave preparation instant oat powder, oat complete powder.
Background technology
Oat is compared with other cereal, has comprehensive and higher nutritive value.All occupy the first at five big nutritive indexs such as protein, fat, vitamin, mineral element, celluloses, studies show that now and contain a large amount of dietary fibers in the oat, wherein water miscible dietary fiber β-dextran occupies significant proportion, it has the effect that reduces cholesterol and lipids contents in the blood, help fat-reducing, can effectively alleviate diabetic symptom, cardiac's preferably dietotherapy needs.Rich in protein in the oat grain because of the kind difference can reach 13%～20%, occupy the first in cereal, the composition of protein is different from other corn gluten proteins in the oat, and alcohol soluble protein only accounts for 10%～15% of total protein.Albumen in the oat is that balance is best in the cereal, and the necessary amino acid in the oat is formed than balance, variously must amino acid content all be higher than or be higher than wheat flour more than 1 times near provisional pattern of amino acids value, especially lysine content that FAO/WHO issues.Fat content is between 3%～9% in the oat, and mean value is 6.3%, is 4 times of wheat, is the highest kind of content in the cereal.Oat fat belongs to quality plant fat, and unsaturated fatty acid content wherein is higher, and mainly is linoleic acid, accounts for 38 ~ 52% of whole aliphatic acid, has tangible effect for reducing blood fat.On the other hand, contain multiple anti-oxidant composition in the oat, as the polyphenols cinnamic acid derivative, to the fragrant acid of beans, P-hydroxybenzoic acid, septichen, vanillic aldehyde, catechol etc.; Compositions such as the vitamin E that has in the oat lipid, black pure and mild hydroxy fatty acid also have antioxidant effect in various degree.In addition, vitamin B complex, niacin, folic acid, biotin and pantothenic acid are all abundanter in the naked oats, also contain the saponin that lacks in other cereal in the oat, and this also is one of composition of health care.Traditional oatmeal production technology be with the oat raw material through behind clear assorted, the wheat wetting, utilize naked light to carry out the open type fire and fry, temperature is 120 ℃～220 ℃, 10～15 minutes time, carry out subsequent treatment then, last abrasive dust becomes final products.Utilize that the naked light frying technique has that security is low, energy consumption is high, not thorough, inhomogeneous, the easy coking of frying and unmanageable shortcoming.At above-mentioned defective, the inventor improves traditional handicraft, adopts steamed to fry and replaces fire to fry, and its parameter is: pressure 0.65MPa, and 100 ℃～120 ℃ of temperature, the time is 30～40 minutes.Though reduce again at aspects such as security, energy consumptions through the technology after improving, but still deposit that security is low, energy consumption is high, not thorough, inhomogeneous, the easy coking of frying, easy oxidation and unmanageable defective.
Summary of the invention
The security that exists in existing oatmeal, the oat complete powder production technology is low, energy consumption is high in order to solve in the present invention, not thorough, inhomogeneous, the easy coking of frying, easily oxidation and unmanageable shortcoming and the production technology of a kind of microwave preparation instant oat powder, oat complete powder is provided.
The present invention is realized that by following technical scheme the production technology of microwave preparation instant oat powder, oat complete powder comprises the following steps, remove the impurity in the oat, wash wheat, wheat wetting, microwave treatment, decortication, polishing, abrasive dust, the process of wherein washing wheat is continuously by in the water with oat, time kept 3～10 seconds, and the ratio of water and oat is 1: 1～3; Tempering time kept 8～16 hours, and loose to guarantee endosperm, the parameter of microwave treatment technology is power 300～350W, and the time is 3～5 minutes, at last oat is cooled to abrasive dust below 40 ℃.
Compared with prior art, the significant variation that process using microwave treatment technology generations of the present invention is fried for fire and the physicochemical property of oat takes place in the steaming stir-fry.Major advantage is as follows:
1. safe in beating the large-scale production process, it is very unsafe utilizing naked light, and steamed is fried will reach pressure 0.65MPa, has potential safety hazard equally, and microwave treatment does not need naked light and high steam, the security performance height;
2. energy consumption is hanged down microwave processing power 300～350W, and fire is fried temperature will reach 120 ℃～220 ℃, steams the stir-fry temperature and will reach 100 ℃～120 ℃, effectively reduces energy consumption;
3. the short fiery stir-fry time of time is 10～15 minutes, and steaming the stir-fry time is 30～40 minutes, and microwave treatment time is 3～5 minutes, has reduced the process time;
4. though the effective steaming of frying is fried and effectively improved the frying effect, it is more even to be heated, and the coking rate reduces, and the microwave treatment penetrability is high, and there is not the coking phenomenon in the frying best results;
5. high fire stir-fry of automaticity and steaming stir-fry temperature are all very high, be difficult to control, and microwave treatment adopt automatic control device, and time and power can freely be provided with;
6. the broken wall effect of microwave has increased the cell specific area, makes that bound solubility active component is released and activates in the oat seed, and insoluble active component has been realized multi-functional conversion;
7. microwave treatment has the effect of precuring, and through microwave treatment, material has reached the effect of slaking;
8. microwave treatment has expanded effect;
9. microwave treatment time is short, and temperature is low, avoids fatty acid value to raise, and has prevented to become sour, and has improved the shelf-life of product;
10. have the sterilising and enzyme inactivating effect, microwave treatment can make various enzymes (comprising lipase, amylase, protease) the sex change inactivation in the seed oil, prevents the decomposition of enzyme to the effective efficiency composition, has preliminary bactericidal action simultaneously;
11. microwave treatment can be destroyed the cell membrane in the oat grain, some nutritions in the oat are effectively discharged, β-dextran for example, under the situation of not destroying cell membrane, the absorption of human body amount only accounts for 1.3～1.5% of oat grain, brings up to 6.8～8.9% through the uptake of human body after this PROCESS FOR TREATMENT;
12. through after the microwave treatment, variation has all taken place in the degree of polymerization of various macromolecular compounds, relative molecular weight, space structure and relative amount.Make not only that bound solubility active component is released and activates in the raw material, and insoluble active component realized multi-functional conversion, solved effectively without microwave treatment coarse mouthfeel and the low deficiency of physiologically active, processing characteristics and practical quality all are improved significantly.As table 1.
So instant oat powder, the oat complete powder of handling formation through the present invention have solved fiery stir-fry coarse mouthfeel and the low deficiency of physiologically active effectively on the nourishing healthy effect, processing characteristics and edible quality all are improved significantly.
Table 1
| Project | Nutritional labeling g/100g | Inorganic salts mg/100g | ||||||
| Protein | Fat | Carbohydrate | Crude fibre | Ash | Calcium | Phosphorus | Iron | |
| Oat | 14.6 | 7.8 | 68 | 2.1 | 2.2 | 69.03 | 39.25 | 3.8 |
| Do not handle oatmeal | 8.3 | 2.2 | 73.7 | 0.72 | 1.3 | 30.21 | 26.3 | 1.98 |
| Fire is fried oatmeal | 8.5 | 2.5 | 70.2 | 0.74 | 1.2 | 30.5 | 28.4 | 2.0 |
| Steam and fry oatmeal | 9.5 | 2.9 | 68.56 | 0.84 | 1.1 | 32.64 | 32.2 | 2.19 |
| The microwave treatment oatmeal | 10.8 | 4.6 | 66.8 | 1.4 | 0.8 | 42.6 | 35.6 | 2.5 |
As can be seen from the above table, through the instant oat powder after this PROCESS FOR TREATMENT, the nutrition generation significant change of oat complete powder, the These parameters data are detected by Shaanxi Province's grain oil product quality monitoring testing station.
By table 1 data analysis:
1, the grains of oats after steaming is fried, its nutritional labeling is significantly improved.Be mainly reflected in protein, fat (unrighted acid accounts for more than 80%), fiber content etc.; And the carbohydrate proportion obviously descends;
2, various inorganic salt contents have had comprehensively and significantly increases, and ash decreases;
Process using microwave treatment technology generations of the present invention is fried for fire and is steamed and fry, have safe, energy consumption is low, frying thoroughly, evenly, not coking, the time is short and the advantage of control easily.The shortcoming that efficiently solves existing technology is in deficiency.Utilize microwave treatment in addition, not only the broken wall effect of microwave has increased the cell specific area, make that bound solubility active component is released and activates in the oat seed, and insoluble active component realized multi-functional conversion, microwave treatment time is short simultaneously, temperature is low, have precuring, expanded, the control fatty acid value raises and multiple efficacies such as sterilising and enzyme inactivating, solved fiery stir-fry effectively, steamed and fry coarse mouthfeel and the low deficiency of physiologically active, processing characteristics and edible quality all are improved significantly.
Description of drawings
Fig. 1 is this process chart
The specific embodiment
Embodiment 1:
The production technology of a kind of microwave preparation instant oat powder, oat complete powder, comprise the following steps, the oat raw material removes that impurity in the oat (removing stone through big assorted, efficient clear assorted, the proportion of preliminary cleaning is that stone is removed in boiling in the accompanying drawing), magnetic metal are removed, bump threshes wheat, spiral screening, naked rough separation, different grain-by-grain seed selection look), wash processing such as wheat, wheat wetting (modified), microwave treatment, (magnetic metal thing remove) decortication, screening, selected, polishing, abrasive dust, obtain high-quality instant oat powder, oat complete powder.(technological process is anticipated as shown in drawings)
Be specially, at first utilize air draught type reciprocating sieve and stone remover that the impurity such as stone in the coarse cereals are removed; Then coarse cereals process magnetic separator is removed metal impurities wherein; Utilize the air draught type horizontal wheat scourer to remove the earth and the fine hair on coarse cereals surface, will be transported to grain separating machine through the millet of threshing wheat again, utilize the composite motion bump that the coarse cereals of band shell are separated with wheat husk; Utilize wheat washer that coarse cereals are passed through in the water continuously, 10 seconds time, the ratio of water and wheat is that 1: 1 times (weight ratio) is to guarantee the coarse cereals surface clean.The time of wheat wetting is determined to be generally 16 hours time of wheat wetting according to the variation of temperature of season and environment, and is loose to guarantee endosperm; Carry out microwave treatment, power 350W, time 4min.By magnetic separation with thresh wheat the fine dust of the metal impurities on coarse cereals surface and the absorption of coarse cereals surface is removed, then utilize and cool off oat to 30～40 fast through the pressure wind that filters and ℃ prepare abrasive dust.The main processing equipment that relates in process is the off-the-shelf on the market, as stone remover QSX56, and the happy group of Hebei apple; Air draught type horizontal wheat scourer FDMW60, the happy group of Hebei apple; Grain separating machine GCL40, Anlu, Hubei; Wheat washer FDMW3T, the happy group of Hebei apple; Microwave heating appts YZCL40, Anlu, Hubei.
Embodiment 2: processing step and last embodiment 1 are basic identical, wherein utilize wheat washer that coarse cereals are passed through in the water continuously, and 6 seconds time, the ratio of water and wheat is that 1: 2 times (weight ratio) is to guarantee the coarse cereals surface clean.The time of wheat wetting is determined to be generally 8 hours time of wheat wetting according to the variation of temperature of season and environment, and is loose to guarantee endosperm; Carry out microwave treatment, power 300W, time 3min, cooling oat to 38 ℃.
Embodiment 3, processing step and last embodiment 1 are basic identical, wherein utilize wheat washer that coarse cereals are passed through in the water continuously, and 3 seconds time, the ratio of water and wheat is that 1: 3 times (weight ratio) is to guarantee the coarse cereals surface clean.The time of wheat wetting is determined to be generally 12 hours time of wheat wetting according to the variation of temperature of season and environment, and is loose to guarantee endosperm; Carry out microwave treatment, power 320W, time 4min.
Claims (2)
1, the production technology of a kind of microwave preparation instant oat powder, oat complete powder, comprise the following steps, remove the impurity in the oat, wash wheat, wheat wetting, microwave treatment, decortication, polishing, abrasive dust, it is characterized in that: the process of wherein washing wheat is that oat is passed through in the water continuously, and the time kept 3～10 seconds, and the ratio of water and oat is 1: 1～3; Tempering time kept 8～16 hours, and loose to guarantee endosperm, the parameter of microwave treatment technology is power 300～350W, and the time is 3～5 minutes, at last oat is cooled to abrasive dust below 40 ℃.
2, the production technology of microwave preparation instant oat powder according to claim 1, oat complete powder is characterized in that: the parameter of microwave treatment technology is power 320W, and the time is 4 minutes, at last oat is cooled to 38 ℃ of abrasive dusts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200610102021A CN100593977C (en) | 2006-10-14 | 2006-10-14 | Process for producing instant oat powder and oat complete powder by microwave |
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| CN200610102021A CN100593977C (en) | 2006-10-14 | 2006-10-14 | Process for producing instant oat powder and oat complete powder by microwave |
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| CN1943407A true CN1943407A (en) | 2007-04-11 |
| CN100593977C CN100593977C (en) | 2010-03-17 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283692B (en) * | 2008-05-14 | 2010-07-28 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
| CN102578483A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Puffed oats |
| CN102805338A (en) * | 2011-05-31 | 2012-12-05 | 安徽燕之坊食品有限公司 | Low sugar coarse cereal food |
| CN103141754A (en) * | 2013-03-28 | 2013-06-12 | 杨健 | Nutritional oatmeal with effects of increasing coronary flow and improving cerebral circulation and processing method of nutritional oatmeal |
| CN104222754A (en) * | 2014-08-12 | 2014-12-24 | 凤台县永丰面业有限公司 | Delicious and bonding-resisting dumpling flour and preparation method thereof |
| CN105876345A (en) * | 2014-12-05 | 2016-08-24 | 王进彪 | Making method of oat chewing tablets |
| CN107637742A (en) * | 2017-09-20 | 2018-01-30 | 华中农业大学 | A kind of plant source solid beverage and preparation method thereof |
| CN107853584A (en) * | 2017-11-14 | 2018-03-30 | 安徽华健生物科技有限公司 | A kind of processing method of instant pure oatmeal |
| CN108308520A (en) * | 2018-02-11 | 2018-07-24 | 山东蒙北燕麦加工有限公司 | Ultralow temperature saves the preparation method of the oatmeal of nutrition from damage |
| WO2024066017A1 (en) * | 2022-09-30 | 2024-04-04 | 江南大学 | Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment |
-
2006
- 2006-10-14 CN CN200610102021A patent/CN100593977C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283692B (en) * | 2008-05-14 | 2010-07-28 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
| CN102805338A (en) * | 2011-05-31 | 2012-12-05 | 安徽燕之坊食品有限公司 | Low sugar coarse cereal food |
| CN102578483A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Puffed oats |
| CN103141754A (en) * | 2013-03-28 | 2013-06-12 | 杨健 | Nutritional oatmeal with effects of increasing coronary flow and improving cerebral circulation and processing method of nutritional oatmeal |
| CN104222754A (en) * | 2014-08-12 | 2014-12-24 | 凤台县永丰面业有限公司 | Delicious and bonding-resisting dumpling flour and preparation method thereof |
| CN105876345A (en) * | 2014-12-05 | 2016-08-24 | 王进彪 | Making method of oat chewing tablets |
| CN107637742A (en) * | 2017-09-20 | 2018-01-30 | 华中农业大学 | A kind of plant source solid beverage and preparation method thereof |
| CN107853584A (en) * | 2017-11-14 | 2018-03-30 | 安徽华健生物科技有限公司 | A kind of processing method of instant pure oatmeal |
| CN108308520A (en) * | 2018-02-11 | 2018-07-24 | 山东蒙北燕麦加工有限公司 | Ultralow temperature saves the preparation method of the oatmeal of nutrition from damage |
| WO2024066017A1 (en) * | 2022-09-30 | 2024-04-04 | 江南大学 | Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment |
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| CN100593977C (en) | 2010-03-17 |
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Assignee: Shanxi Jinluhe Biological Science & Technology Co., Ltd. Assignor: Shanxi Jinlvhe Avena sativa Research Institute Contract record no.: 2010990000729 Denomination of invention: Process for producing instant oat powder and oat complete powder by microwave Granted publication date: 20100317 License type: Exclusive License Open date: 20070411 Record date: 20100909 |
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