WO2023011116A1 - 富含膳食纤维的低植酸马铃薯燕麦糕的制作方法 - Google Patents

富含膳食纤维的低植酸马铃薯燕麦糕的制作方法 Download PDF

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WO2023011116A1
WO2023011116A1 PCT/CN2022/104892 CN2022104892W WO2023011116A1 WO 2023011116 A1 WO2023011116 A1 WO 2023011116A1 CN 2022104892 W CN2022104892 W CN 2022104892W WO 2023011116 A1 WO2023011116 A1 WO 2023011116A1
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micro
temperature
oat flour
oats
flour
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PCT/CN2022/104892
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English (en)
French (fr)
Inventor
周柏玲
孟婷婷
田歌
梁霞
李敏
路欣
石磊
刘超
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山西农业大学山西功能食品研究院
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Priority to JP2023547739A priority Critical patent/JP2024501580A/ja
Publication of WO2023011116A1 publication Critical patent/WO2023011116A1/zh

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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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Definitions

  • the invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-phytic-acid potato-oatmeal rich in dietary fiber, which is used for making low-phytic-acid potato-oatmeal.
  • the protein content in oats generally exceeds 15%, which is 1.6 to 2.3 times that of rice and wheat flour, ranking first among cereal grains.
  • the nutritional value of oat protein is very high. It contains 18 kinds of amino acids, especially 8 kinds of amino acids that are essential to the human body. It is not only rich in content and reasonable in proportion, it is close to the nutritional model recommended by FAO/WHO, and has a high utilization rate by the human body.
  • the lysine content in oats is more than 2 times that of wheat and rice, and the content of tryptophan is more than 1.7 times that of wheat and rice. Lysine, the first limiting amino acid in all kinds of grains that Chinese residents often eat, is rich in oats (680 mg/100 g).
  • the fat content of oatmeal is about 5% to 9%, equivalent to 4-5 times that of rice and white flour, ranking first among common grains.
  • 80% oat fat is unsaturated fatty acids, mainly monounsaturated fatty acids, linoleic acid and linolenic acid, of which linoleic acid accounts for 38.1% to 52.0% of the fat content.
  • Linoleic acid is the most important essential fatty acid in the human body, which can reduce the accumulation of cholesterol in the cardiovascular system and has many important physiological functions. Oatmeal is also rich in vitamins B1 and B2, as well as more vitamin E, niacin, and folic acid.
  • Oats are also rich in minerals, including calcium, iron, phosphorus, magnesium, zinc, copper, selenium, and more.
  • the calcium content in oats is significantly higher than that in wheat flour, rice, millet, buckwheat noodles, etc.
  • the selenium content in oats can be as high as 0.696 ⁇ g/g, which is equivalent to 3.72 times that of wheat, 7.9 times that of corn, and 34.8 times that of rice.
  • Dietary fiber is a kind of natural organic polymer compound, which is a non-starch polysaccharide formed by dehydration and polymerization of monosaccharides. It cannot be decomposed by digestive enzymes in the human body, but it is an indispensable carbohydrate for maintaining health, including cellulose, hemifiber Pectin, pectin, lignin, etc. According to its solubility characteristics, it can be divided into two categories: soluble fiber and insoluble fiber. Oatmeal has both soluble and insoluble dietary fibers, so it is also known as the "noble" in the natural dietary fiber family. The total cellulose content of oats is 17% to 21%, of which soluble dietary fiber (the main component is ⁇ -glucan) accounts for about 1/3 of the total dietary fiber, which is significantly higher than other grains.
  • the purpose of the present invention is to overcome the problems in the prior art, and provide a method for making potato oatmeal cake with low phytic acid rich in dietary fiber, so as to reduce the content of phytic acid and facilitate nutrient absorption. quality deterioration.
  • the present invention provides the following technical solutions:
  • the invention provides the preparation method of the low phytic acid potato oat cake rich in dietary fiber, comprising the following steps:
  • micro-sprouting the soaked and drained oats to obtain micro-sprouting oats, the micro-sprouting process conditions: temperature 20°C-38°C, humidity 60%-95%, time 8h-24h;
  • micro-sprouted oats dried at low temperature to obtain micro-sprouted oat flour, the grinding fineness: 40 mesh to 80 mesh;
  • extrusion puffing conditions temperature in each zone 80°C to 200°C, screw speed 50r/min, feeder speed 20r/min;
  • the mixed powder is mixed with boiling water according to the ratio of adding 2.83 to 4.75 parts of boiling water to 1 part of the mixed powder and stirred evenly;
  • the soaking time is 12h-36h.
  • the conditions for low-temperature drying are: 45° C. to 65° C. for 6 hours to 24 hours.
  • seasoning auxiliary materials and release auxiliary materials are also added to the mixed powder.
  • the seasoning auxiliary materials and mold release auxiliary materials are sugar, salt and edible oil.
  • the mass-number ratio of the mixed powder obtained by mixing the extruded germinated oat flour with whole potato flour to sugar, edible oil and salt is 1:0.2:0.125:0.005.
  • the micro-sprouting process conditions are: temperature 20°C, humidity 95%, time 24h;
  • the temperature is 30°C
  • the humidity is 95%
  • the time is 12h.
  • the moisture content of the micro-sprouted oat flour is adjusted to 20%, 25% or 32%.
  • the extruding conditions are as follows: the temperature of each zone is 85°C, 150°C, 190°C, 100°C, the screw speed is 50r/min, and the feeder speed is 20r/min;
  • the temperature in each zone is 80°C, 150°C, 180°C, 100°C, the screw speed is 50r/min, and the feeder speed is 20r/min;
  • the temperature in each zone is 85°C, 160°C, 200°C, 100°C, the screw speed is 50r/min, and the feeder speed is 20r/min.
  • the mass ratio of the extruded germinated oat flour to the whole potato flour is 1:1 or 1:2 or 1:4.
  • the present invention provides a method for making a low-phytic acid potato oatmeal rich in dietary fiber, comprising the following steps: (1) cleaning and soaking the cleaned oats at room temperature; (2) performing micro-germination (3) carry out low-temperature drying; (4) pulverize the micro-germinated oats after drying, fineness: 20 mesh to 100 mesh; (5) adjust the moisture content of oat flour to 20% to 32%; Extrusion and puffing; (7) ultra-fine grinding, grinding fineness: 120 mesh to 200 mesh; (8) powder adjustment, extrusion sprouting oat flour and potato whole flour mass ratio of 1:1 to 4; (9) punching Adjust and stir, the mixing ratio of the mixed powder and boiling water is 1:2.83-4.75; (10) compression molding; (12) ultra-high pressure sterilization at room temperature.
  • the invention uses potatoes and oats as raw materials rich in dietary fiber, does not add exogenous dietary fiber, and is natural and safe.
  • the characteristics of the raw materials are used to process them into soft pastries.
  • the dietary fiber is rich and natural, easy to be absorbed by the human body, and has balanced nutrition.
  • the raw materials can be eaten through simple batching, brewing, molding, non-thermal sterilization, and the process is completed by non-thermal methods.
  • the product has the inherent fragrance of oats and potatoes.
  • micro-sprouting has two purposes, one is to activate oat grains, produce functional ingredients, degrade phytic acid and other anti-nutritional components, and the other is to reduce starch protein nutrients Less consumption, basically no change in the processing characteristics of raw materials; there are two purposes of extrusion and puffing, one is to ripen oats to change the brewing characteristics of oats, and the other is to reduce phytic acid and improve the digestion characteristics of oats.
  • the content of phytic acid in the oat flour is reduced by micro-sprouting and extruding (up to 75%), and the product is suitable for the elderly and infants with weak spleen and stomach.
  • the invention realizes non-thermal sterilization of products through non-thermal processing technology, completes sterilization at room temperature and ultra-high pressure conditions, completes sterilization effect, prolongs shelf life, and at the same time, starch, protein and fat in the product are denatured, and starch will not age.
  • the soft taste of the product can be kept for a long time; it is sterilized without heating to retain the original natural aroma of the raw materials.
  • the technical problem to be solved by the present invention is to provide a method for making a low-phytic acid potato oatmeal rich in dietary fiber, which can reduce the content of phytic acid, facilitate nutrient absorption, and at the same time, improve the quality deterioration of the product due to starch aging.
  • the invention provides the preparation method of the low phytic acid potato oatmeal rich in dietary fiber, comprising the following steps:
  • micro-sprouting the soaked and drained oats to obtain micro-sprouting oats, micro-sprouting process conditions: temperature 20°C-38°C, humidity 60%-95%, time 8h-24h;
  • micro-sprouted oats dried at low temperature to obtain micro-sprouted oat flour, the grinding fineness: 40 mesh to 80 mesh;
  • extrusion puffing conditions temperature in each zone 80°C to 200°C, screw speed 50r/min, feeder speed 20r/min;
  • the mixed powder is mixed with boiling water according to the ratio of adding 2.83 to 4.75 parts of boiling water to 1 part of the mixed powder and stirred evenly;
  • the cleaned oats are cleaned and soaked at room temperature (25°C ⁇ 5°C).
  • the soaking time is preferably 12h-36h.
  • the oatmeal has relatively dense texture, thick and tough peel, and is not easy to absorb water.
  • the invention makes the oatmeal fully absorb water through soaking for a long time, so as to germinate and germinate under suitable temperature and humidity conditions.
  • the invention micro-germinates the soaked and drained oats to obtain micro-germinated oats.
  • the micro-germinated process conditions are: temperature 20°C-38°C, humidity 60%-95%, time 8h-24h.
  • the present invention activates dormant oat grains through germination and germination of oat raw materials, and produces a series of physiological metabolic changes in a short period of time, mainly manifested in the recovery of cell physiological activity and complex biochemical metabolism, so that the nutritional components of the grains Major changes have gradually produced all the substances necessary for life, such as GABA, etc., which have higher nutritional value and are easier to be absorbed.
  • the process of germination is still a process of nutrient consumption.
  • nutrients such as starch, protein, and fat in the seeds are consumed, and the crude fiber content increases.
  • the reduction of starch content consumption will affect the processing performance of oat flour to a great extent. Therefore to control the degree of germination and germination, find the balance point between the activation of functional components, the reduction of phytic acid and the nutrient consumption, that is, the micro-germination of oats described in the present invention.
  • the above process conditions of the present invention can significantly reduce the content of phytic acid through micro-germination without affecting the processing performance of oat flour.
  • the present invention carries out low-temperature drying of the micro-germinated oats.
  • the low-temperature drying conditions are preferably: 45° C. to 65° C. for 6 hours to 24 hours.
  • the low-temperature drying method is preferably: gently thinning and drying in an oven at low temperature. Low-temperature drying can ensure that the starch in oats does not gelatinize under high moisture conditions. If starch gelatinization occurs, it will affect the processing characteristics of oat flour, and at the same time make oat grains difficult to crush.
  • the present invention grinds the micro-sprouted oats after low-temperature drying to obtain micro-sprouted oat flour. Grinding fineness in the present invention: 40 mesh to 80 mesh. Oat flour in this fineness range not only has a uniform texture and is convenient for post-processing, but also is less difficult to crush and sieve.
  • the present invention adjusts the moisture content of the slightly germinated oat flour to 20%-32%.
  • the invention adjusts the water content of the material to 20%-32%, which can ensure the smooth extrusion and puffing of the material from the screw rod of the extruder. Extrusion is difficult if the water content is too low, and it is unfavorable for puffing if the water content is too high.
  • the present invention carries out extrusion and puffing of the obtained micro-sprouted oat flour.
  • the extrusion and puffing conditions are as follows: the temperature in each zone is 80°C to 200°C, the screw speed is 50r/min, and the feeder speed is 20r/min.
  • oat whole grain flour has high fiber content and high oil content, so the extrusion conditions are relatively harsh, the screw speed is required to be high, and the temperature of each area of the screw is relatively high, so that the extruded oat flour product can reach a high degree of expansion.
  • the invention can ripen micro-sprouted oat flour, improve the brewing characteristics of the oat flour, and further reduce the content of phytic acid, an inhibitory nutritional component in the oat flour, through extrusion and puffing under suitable conditions.
  • the present invention carries out ultrafine pulverization on the extruded and puffed micro-sprouted oat flour to obtain extruded sprouted oat flour, and the pulverization fineness is 120 mesh to 200 mesh. Since the bran and other ingredients are not removed during the processing of the sprouting oat whole grain, the bran in the whole oat grain powder will cause problems such as rough taste and reduced processing quality. Through ultrafine grinding, the bran and other ingredients are processed to the range of particles that are not easy to perceive in the mouth. Within (120 mesh to 200 mesh), not only the taste is improved, but also the processing quality is improved.
  • the present invention mixes the extruded germinated oat flour with whole potato flour to form a mixed powder, and the mass ratio of the extruded germinated oat flour to the whole potato flour is 1:1-4.
  • the mixed powder is preferably also added with seasoning auxiliary materials and demoulding auxiliary materials; in the present invention, the seasoning auxiliary materials are randomly allocated according to the tastes of different people, such as the seasoning auxiliary materials and demoulding auxiliary materials can be It is sugar, salt and edible oil; the mass and number ratio of the mixed powder obtained by mixing the extruded germinated oat flour and whole potato flour to sugar, edible oil and salt is preferably 1:0.2:0.125:0.005.
  • the seasoning auxiliary material and mold release auxiliary material are preferably randomly prepared according to different people's tastes.
  • a certain amount of whole potato flour is used in combination with the extruded sprouted oatmeal.
  • Extruded sprouted oatmeal itself has a high oil content, which makes it easy to agglomerate and has poor formability after brewing with boiling water. This problem is easily solved by adding a certain amount of whole potato flour.
  • the present invention prepares and stirs the mixed powder with boiling water according to the ratio of 1 part of mixed powder to 2.83-4.75 parts of boiling water to obtain the raw material for preparation.
  • the above ratio is to stir evenly and facilitate molding and demoulding. If the amount of boiling water added is too high, the prepared and stirred material will be thin and soft, making it difficult to form or demould; if the added amount of boiling water is too low, the prepared material will have dry powder and cannot be stirred evenly.
  • the present invention performs compression molding on the preparation raw material.
  • the present invention carries out ultrahigh pressure sterilization at room temperature, and the ultrahigh pressure sterilization conditions are as follows: pressure 400MPa-600MPa, pressure holding time 3min-20min, pressure relief time 1s-2s.
  • the present invention not only achieves the purpose of sterilization through the normal temperature and ultra-high pressure treatment, but also the starch, protein and fat in the two raw materials of oat and potato are denatured to different degrees, so that the product is not prone to quality deterioration caused by starch aging, and can prolong shelf life.
  • the invention uses potatoes and oats as raw materials rich in dietary fiber, does not add exogenous dietary fiber, and is natural and safe.
  • the characteristics of the raw materials are used to process them into soft pastries.
  • the dietary fiber is rich and natural, easy to be absorbed by the human body, and has balanced nutrition.
  • the raw materials can be eaten through simple batching, brewing, molding, non-thermal sterilization, and the process is completed by non-thermal methods.
  • the product has the inherent fragrance of oats and potatoes.
  • the present invention adopts two kinds of technical means to process raw materials: micro-sprouting, and the purpose of micro-sprouting has two, one is to activate oat grains, produce functional ingredients, degrade phytic acid and other anti-nutritional components, and the other is starch protein-like nutrients It consumes less and does not change the processing characteristics of raw materials; extruding and extruding has two purposes, one is to ripen oats and change the brewing characteristics of oats, and the other is to reduce phytic acid and improve the digestion characteristics of oats.
  • the content of phytic acid in the oat flour is reduced by micro-sprouting and extruding (up to 75%), and the product is suitable for the elderly and infants with weak spleen and stomach.
  • the invention realizes non-thermal sterilization of products through non-thermal processing technology, completes sterilization at room temperature and ultra-high pressure conditions, completes sterilization effect, prolongs shelf life, and at the same time, starch, protein and fat in the product are denatured, and starch will not age.
  • the soft taste of the product can be kept for a long time; it is sterilized without heating to retain the original natural aroma of the raw materials.
  • the preparation method of the low-phytic acid potato oatmeal rich in dietary fiber provided by the present invention is described in detail below in conjunction with the examples, but they should not be understood as limiting the protection scope of the present invention.
  • the preparation method of the low phytic acid potato oatmeal cake rich in dietary fiber consists of the following steps:
  • micro-sprouting the soaked and drained oats to obtain micro-sprouting oats, the micro-sprouting process conditions: temperature 20°C, humidity 95%, time 24h.
  • micro-sprouted oats dried at low temperature were pulverized to obtain micro-sprouted oats powder, and the pulverization fineness was 80 mesh.
  • the oat flour obtained in the step (5) is extruded and extruded, and the extrusion and extruded conditions are as follows: 85° C., 150° C., 190° C., and 100° C. of each zone temperature, 50 r/min of the screw speed, and 20 r/min of the feeder speed. min.
  • Powder adjustment mixing the extruded germinated oat flour and potato whole flour to form a mixed powder, adding water, and the mass ratio of extruded germinated oat flour and potato whole flour is 1:4.
  • Seasoning auxiliary materials sugar, edible oil and salt are also added in the mixed powder, and the mass-number ratio of the mixed powder to the sugar, edible oil and salt is 1:0.2:0.125:0.005.
  • the preparation method of the low phytic acid potato oatmeal cake rich in dietary fiber consists of the following steps:
  • micro-sprouted oats dried at low temperature are pulverized to obtain micro-sprouted oats powder, and the pulverization fineness is 40 mesh.
  • the oat flour obtained in the step (5) is extruded and expanded, and the extrusion and expanded conditions are as follows: 80° C., 150° C., 180° C., and 100° C. of each zone temperature, 50 r/min of the screw speed, and 20 r/min of the feeder speed. min.
  • Powder adjustment mixing the extruded germinated oat flour and potato whole flour to form a mixed powder, adding water, and the mass ratio of extruded germinated oat flour to potato whole flour is 1:2.
  • Seasoning auxiliary materials sugar, edible oil and salt are also added in the mixed powder, and the mass-number ratio of the mixed powder to the sugar, edible oil and salt is 1:0.2:0.125:0.005.
  • the preparation method of the low phytic acid potato oatmeal cake rich in dietary fiber consists of the following steps:
  • micro-germinate the soaked and drained oats to obtain micro-germinated oats.
  • the micro-germinated process conditions are as follows: temperature 30° C., humidity 95%, and time 12 hours.
  • micro-sprouted oats dried at low temperature to obtain micro-sprouted oat flour, the grinding fineness: 60 mesh.
  • the oat flour obtained in the step (5) is extruded and puffed, and the puffing conditions are as follows: temperature in each zone is 85°C, 160°C, 200°C, 100°C, screw speed is 50r/min, and feeder speed is 20r/min.
  • Powder adjustment mixing the extruded germinated oat flour and potato whole flour to form a mixed powder, adding water, and the mass ratio of extruded germinated oat flour and potato whole flour is 1:1.
  • Seasoning auxiliary materials sugar, edible oil and salt are also added in the mixed powder, and the mass-number ratio of the mixed powder to the sugar, edible oil and salt is 1:0.2:0.125:0.005.
  • the phytic acid content at different stages was measured, and the specific values are shown in Table 1 below. It can be seen that the phytic acid content is significantly reduced.
  • the raw oat is the oat after cleaning in the step (1);
  • the germinated oat is the oat obtained after the micro-germination of the step (2);
  • the oat flour after extrusion is the oat flour directly extruded and expanded without germinating; Extruding the whole grain flour is the ultrafine pulverized oat flour obtained in step (7).

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Abstract

富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，包括以下步骤：(1)将清选的燕麦在室温下进行清洗浸泡；(2)进行微萌动；(3)进行低温干燥；(4)将干燥后的微萌动燕麦进行粉碎，细度：20目～100目；(5)调节燕麦粉水分至20％～32％；(6)对燕麦粉进行挤压膨化；(7)超微粉碎，粉碎细度：120目～200目；(8)调粉，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4；(9)冲调搅拌，混合粉料与沸水冲调比例为1:2.83～4.75；(10)模压成型；(12)室温超高压灭菌。

Description

富含膳食纤维的低植酸马铃薯燕麦糕的制作方法
本申请要求于2021年08月02日提交中国专利局、申请号为CN202110881768.4、发明名称为“富含膳食纤维的低植酸马铃薯燕麦糕的制作方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于食品加工技术领域，具体涉及一种富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，用于制作低植酸马铃薯燕麦糕。
背景技术
燕麦中蛋白质含量普遍超过15％，是大米、小麦粉的1.6～2.3倍，在禾谷类粮食中居首位。燕麦蛋白营养价值很高，含有18种氨基酸，特别是8种是人体必需氨基酸不仅含量丰富且配比合理，接近FAO/WHO推荐的营养模式，人体利用率高。其中燕麦中赖氨酸含量是小麦、稻米的2倍以上，色氨酸含量是小麦、稻米的1.7倍以上。中国居民常食用的各类粮食中的第一限制氨基酸—赖氨酸，在燕麦中含量较丰富(680毫克/100克)。燕麦脂肪含量约5％～9％，相当于大米、白面的4-5倍，在常见谷物中居首位。燕麦脂肪80％为不饱和脂肪酸，主要是单不饱和脂肪酸、亚油酸和亚麻酸，其中亚油酸占脂肪含量的38.1％～52.0％。亚油酸是人体最重要的必需脂肪酸，可降低胆固醇在心血管中的积累，同时具有多种重要的生理功能。燕麦还含有丰富的维生素B1、B2，以及较多的维生素E及尼克酸、叶酸等。燕麦的矿物质含量也很丰富，包括钙、铁、磷、镁、锌、铜、硒等。特别是燕麦中钙的含量明显高于小麦粉、稻米、小米、荞麦面等。燕麦中硒含量可以高达0.696μg/g，相当于小麦的3.72倍，玉米的7.9倍，大米的34.8倍。
膳食纤维是一种天然有机高分子化合物，是由单糖脱水聚合而成的非淀粉类多糖，不能被人体内消化酶分解，但又是维持健康不可缺少的碳水化合物，包括纤维素、半纤维素、果胶、木质素等。按其溶解特性可分为可溶性纤维和不溶性纤维两大类。燕麦兼具可溶性和不溶性两种膳食纤维，因而又被誉为天然膳食纤维家族中的“贵族”。燕麦总纤维素含量为 17％～21％，其中可溶性膳食纤维(主要成分是β-葡聚糖)约占总膳食纤维的1/3，明显高于其他谷物。
现有技术的食品加工中存在以下弊端：
(1)现有燕麦加工的食品中植酸含量相对较高，人体摄入后会抑制矿物质等营养吸收，同时造成肠胃不适，连续食用困难。
(2)现有富含膳食纤维的产品绝大部分通过添加膳食纤维添加剂增加产品中膳食纤维的含量，虽然膳食纤维含量较高，但向产品中添加了外源膳食纤维，这些添加成分可能与原料中的微量元素和维生素之间产生拮抗。
(3)现有技术制作杂粮和马铃薯糕点均采用蒸制或烘焙技术，相对复杂。
(4)现有产品通过烘烤或蒸制等热加工技术进行灭菌，保质期较短，同时产品存放过程中淀粉老化导致品质劣化。
发明内容
本发明的目的在于克服现有技术中存在的问题，提供一种富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，以降低植酸含量，利于营养吸收，同时，改善产品因淀粉老化造成的品质劣化。
为了实现上述目的，本发明提供如下技术方案：
本发明提供了富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，包括以下步骤：
(1)将清选的燕麦在室温下进行清洗浸泡；
(2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度20℃～38℃，湿度60％～95％，时间8h～24h；
(3)将所述微萌动燕麦进行低温干燥；
(4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：40目～80目；
(5)调节所述微萌动燕麦粉水分至20％～32％；
(6)将所述步骤(5)得到的微萌动燕麦粉进行挤压膨化，挤压膨化条件：各区温度80℃～200℃，螺杆转速50r/min，喂料器转速20r/min；
(7)将所述挤压膨化后的微萌动燕麦粉进行超微粉碎，得到挤压萌 动燕麦粉，粉碎细度：120目～200目；
(8)将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4；
(9)将所述混合粉料用沸水按照1份混合粉料添加2.83～4.75份沸水的比例冲调搅拌均匀；
(10)模压成型；
(11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力400MPa～600MPa，保压时间3min～20min，卸压时间1s～2s。
优选的，在步骤(1)中，浸泡的时间为12h～36h。
优选的，在步骤(3)中，低温干燥的条件：45℃～65℃，时间6h～24h。
优选的，在步骤(8)中，混合粉料中还添加有调味辅料和脱模辅料。
优选的，所述调味辅料和脱模辅料为糖、盐和食用油。
优选的，所述挤压萌动燕麦粉与马铃薯全粉混合得到的混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
优选的，所述微萌动工艺条件为：温度20℃，湿度95％，时间24h；
或者
温度38℃，湿度80％，时间8h；
或者
温度30℃，湿度95％，时间12h。
优选的，在步骤(5)中，调节所述微萌动燕麦粉水分含量至20％、25％或32％。
优选的，所述挤压膨化条件为：各区温度85℃、150℃、190℃、100℃，螺杆转速50r/min，喂料器转速20r/min；
或者
各区温度80℃、150℃、180℃、100℃，螺杆转速50r/min，喂料器转速20r/min；
或者
各区温度85℃、160℃、200℃、100℃，螺杆转速50r/min，喂料器转速20r/min。
优选的，所述挤压萌动燕麦粉与马铃薯全粉质量比为1:1或1:2或1:4。
本发明的有益效果：本发明提供了富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，包括以下步骤：(1)将清选的燕麦在室温下进行清洗浸泡；(2)进行微萌动；(3)进行低温干燥；(4)将干燥后的微萌动燕麦进行粉碎，细度：20目～100目；(5)调节燕麦粉水分至20％～32％；(6)对燕麦粉进行挤压膨化；(7)超微粉碎，粉碎细度：120目～200目；(8)调粉，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4；(9)冲调搅拌，混合粉料与沸水冲调比例为1:2.83～4.75；(10)模压成型；(12)室温超高压灭菌。本发明采用富含膳食纤维的原料马铃薯和燕麦，不添加外源膳食纤维，天然安全。利用原料本身的特性加工成软糕点，膳食纤维成分丰富自然、易被人体吸收、营养均衡。原料可以通过简单配料、冲调、成型、非热灭菌，即可食用，工艺通过非热方法完成，产品具有燕麦和马铃薯固有的清香。
本发明采用微萌动和挤压膨化对原料进行加工处理：微萌动的目的有两个，一是激活燕麦籽粒，产生功能性成分、降解植酸等抑营养成分，二是淀粉蛋白类营养物质较少消耗，基本不改变原料的加工特性；挤压膨化的目的也有两个，一是熟化燕麦，改变燕麦的冲调特性，二是降低植酸，改善燕麦的消化特性。通过微萌动和挤压膨化降低了燕麦粉中植酸的含量(减少达75％)，产品适合脾胃较为虚弱的老人和婴幼儿食用。
本发明通过非热加工技术实现产品的非热灭菌，在室温和超高压条件下完成灭菌，灭菌效果完全，保质期延长，同时产品中淀粉、蛋白和脂肪等变性，淀粉不会老化，产品绵软的口感可以保持较长时间；在不加热的模式下灭菌，保留原料原有的自然香气。
具体实施方式
本发明所要解决的技术问题是提供一种富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，降低植酸含量，利于营养吸收，同时，改善产品因淀粉老化造成的品质劣化。
为解决上述技术问题，本发明提供了富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，包括以下步骤：
(1)将清选的燕麦在室温下进行清洗浸泡；
(2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦， 微萌动工艺条件：温度20℃～38℃，湿度60％～95％，时间8h～24h；
(3)将所述微萌动燕麦进行低温干燥；
(4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：40目～80目；
(5)调节所述微萌动燕麦粉水分至20％～32％；
(6)将所述步骤(5)得到的微萌动燕麦粉进行挤压膨化，挤压膨化条件：各区温度80℃～200℃，螺杆转速50r/min，喂料器转速20r/min；
(7)将所述挤压膨化后的微萌动燕麦粉进行超微粉碎，得到挤压萌动燕麦粉，粉碎细度：120目～200目；
(8)将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4；
(9)将所述混合粉料用沸水按照1份混合粉料添加2.83～4.75份沸水的比例冲调搅拌均匀；
(10)模压成型；
(11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力400MPa～600MPa，保压时间3min～20min，卸压时间1s～2s。
本发明将清选的燕麦在室温(25℃±5℃)下进行清洗浸泡。
在本发明中，所述浸泡的时间优选为12h～36h。燕麦质地较为致密，果皮较厚且坚韧，不易吸水，本发明通过较长时间的浸泡，使燕麦充分吸水，从而在适宜的温度和湿度条件下发芽萌动。
燕麦清洗浸泡后，本发明将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度20℃～38℃，湿度60％～95％，时间8h～24h。本发明通过对燕麦原料进行发芽萌动，激活休眠的燕麦籽粒，在很短的时间里产生一系列生理代谢变化，主要表现在细胞生理活性的恢复和复杂的生化代谢，从而使籽粒的营养成分发生重大变化，陆续产生了所有生命所必需的物质，如GABA等，营养效价更高，更易被吸收。同时，在燕麦等杂粮的发芽萌动过程中，植酸等抑营养物质含量显著降低。但是萌动发芽的过程还是一个营养消耗的过程，随着发芽的进行，种子里的淀粉、蛋白、脂肪等营养物质被消耗，粗纤维含量增加。而淀粉含量的消耗降低会在很大程度上影响燕麦粉的加工性能。因此要控制发芽萌动的 程度，找到功能成分激活、植酸降低和营养消耗之间的平衡点，即本发明中所述燕麦的微萌动。本发明的上述工艺条件，在不影响燕麦粉加工性能的基础上，通过微萌动能够显著降低植酸的含量。
得到微萌动燕麦后，本发明将微萌动燕麦进行低温干燥。
在本发明中，所述低温干燥条件优选为：45℃～65℃，时间6h～24h。在本发明中，所述低温干燥的方式优选为：轻柔摊薄，在烘箱中低温烘干。采用低温烘干可以保证燕麦中的淀粉在较高水分条件下不发生糊化，如淀粉发生糊化，会影响燕麦粉加工特性，同时使燕麦籽粒不易粉碎。
低温干燥结束后，本发明将所述低温干燥后微萌动燕麦进行粉碎，得到微萌动燕麦粉。在本发明中粉碎细度：40目～80目。在此细度范围下的燕麦粉，不仅质地均匀、便于后期加工，而且粉碎过筛的难度较小。
得到微萌动燕麦粉后，本发明调节所述微萌动燕麦粉水分含量至20％～32％。本发明将物料水分含量调整到20％～32％，可以保证物料从挤压机螺杆中顺利挤出并膨化，水分过低挤出困难，水分过高不利于膨化。
调节微萌动燕麦粉水分后，本发明将得到的微萌动燕麦粉进行挤压膨化，挤压膨化条件：各区温度80℃～200℃，螺杆转速50r/min，喂料器转速20r/min。燕麦全谷物粉相对于其他杂粮来说纤维含量高、油脂含量高，因此挤压条件相对苛刻，螺杆转速要求较高，螺杆各区温度相对较高，这样挤压出的燕麦粉产品膨化度才能达到要求。本发明通过适宜条件的挤压膨化，可以熟化微萌动燕麦粉、改善燕麦粉的冲调特性、进一步降低燕麦粉中抑营养成分——植酸的含量。
挤压膨化后，本发明将所述挤压膨化后的微萌动燕麦粉进行超微粉碎，得到挤压萌动燕麦粉，粉碎细度：120目～200目。由于萌动燕麦全谷物加工过程没有去除麸皮等成分，所以燕麦全谷物粉中的麸皮会造成口感粗糙加工品质下降等问题，通过超微粉碎，将麸皮等加工到口腔不易感知的颗粒范围之内(120目～200目)，不仅改善口感，而且改善加工品质。
得到挤压萌动燕麦粉后，本发明将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4。
在本发明中，所述混合粉料中优选还添加有调味辅料和脱模辅料；在 本发明中，所述调味辅料根据不同人的口味进行随意调配，如所述调味辅料和脱模辅料可以为糖、盐和食用油；所述挤压萌动燕麦粉与马铃薯全粉混合得到的混合粉料与糖、食用油、盐的质量份数比优选为1:0.2:0.125:0.005。在本发明中，所述调味辅料和脱模辅料优选根据不同人的口味进行随意调配。为改善产品口感、冲调性和成型效果，按在挤压萌动燕麦粉中配合使用一定量的马铃薯全粉。挤压萌动燕麦粉本身油脂含量较高，导致其经沸水冲调后易结块且成型性较差，添加一定量的马铃薯全粉后这个问题迎刃而解。
得到混合粉料后，本发明将所述混合粉料用沸水按照1份混合粉料添加2.83～4.75份沸水的比例冲调搅拌均匀，得到制备原料。上述比例是为了搅拌均匀，便于成型和脱模。沸水添加量过高，冲调搅拌的物料稀软，难以成型或脱模困难；沸水添加量过低，冲调后的物料存在干粉，无法搅拌均匀。
得到制备原料后，本发明将所述制备原料进行模压成型。
模压成型后，本发明在室温条件下进行超高压灭菌，超高压灭菌条件：压力400MPa～600MPa，保压时间3min～20min，卸压时间1s～2s。本发明通过常温超高压处理不仅达到了灭菌的目的，而且燕麦和马铃薯两种原料中淀粉、蛋白、脂肪发生了不同程度的变性，使得产品不易发生因淀粉老化导致的品质劣化问题，可以延长保质期。
灭菌后便可以脱模包装。
本发明采用富含膳食纤维的原料马铃薯和燕麦，不添加外源膳食纤维，天然安全。利用原料本身的特性加工成软糕点，膳食纤维成分丰富自然、易被人体吸收、营养均衡。原料可以通过简单配料、冲调、成型、非热灭菌，即可食用，工艺通过非热方法完成，产品具有燕麦和马铃薯固有的清香。
本发明采用两种技术手段对原料进行加工处理：微萌动，微萌动的目的有两个，一是激活燕麦籽粒，产生功能性成分、降解植酸等抑营养成分，二是淀粉蛋白类营养物质较少消耗，基本不改变原料的加工特性；挤压膨化，挤压膨化的目的也有两个，一是熟化燕麦，改变燕麦的冲调特性，二是降低植酸，改善燕麦的消化特性。通过微萌动和挤压膨化降低了燕麦粉 中植酸的含量(减少达75％)，产品适合脾胃较为虚弱的老人和婴幼儿食用。
本发明通过非热加工技术实现产品的非热灭菌，在室温和超高压条件下完成灭菌，灭菌效果完全，保质期延长，同时产品中淀粉、蛋白和脂肪等变性，淀粉不会老化，产品绵软的口感可以保持较长时间；在不加热的模式下灭菌，保留原料原有的自然香气。为了进一步说明本发明，下面结合实施例对本发明提供的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法进行详细地描述，但不能将它们理解为对本发明保护范围的限定。
实施例1
富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，由以下步骤组成：
(1)将清选的燕麦在室温下清洗浸泡30h。
(2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度20℃，湿度95％，时间24h。
(3)将所述微萌动燕麦轻柔摊薄，在烘箱中低温烘干，条件：60℃，时间18h。
(4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：80目。
(5)调节所述微萌动燕麦粉水分至25％。
(6)将所述步骤(5)得到的燕麦粉进行挤压膨化，挤压膨化条件：各区温度85℃、150℃、190℃、100℃，螺杆转速50r/min，喂料器转速20r/min。
(7)超微粉碎，将所述挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎，粉碎细度：120目。
(8)调粉，将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，添加水，挤压萌动燕麦粉与马铃薯全粉质量比为1:4。混合粉料中还添加有调味辅料：糖、食用油和盐，混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌，将所述混合粉料用沸水按照1份混合粉料添加4.75份沸水的比例冲调搅拌均匀。
(10)模压成型；
(11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力550MPa，保压时间15min，泄压时间1s。
(12)脱模包装。
实施例2
富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，由以下步骤组成：
(1)将清选的燕麦在室温下清洗浸泡12h。
(2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度38℃，湿度80％，时间8h。
(3)将所述微萌动燕麦轻柔摊薄，在烘箱中低温烘干，条件：65℃，时间8h。
(4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：40目。
(5)调节微萌动燕麦粉水分至20％。
(6)将所述步骤(5)得到的燕麦粉进行挤压膨化，挤压膨化条件：各区温度80℃、150℃、180℃、100℃，螺杆转速50r/min，喂料器转速20r/min。
(7)超微粉碎，将所述挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎，粉碎细度：200目。
(8)调粉，将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，添加水，挤压萌动燕麦粉与马铃薯全粉质量比为1:2。混合粉料中还添加有调味辅料：糖、食用油和盐，混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌，将所述混合粉料用沸水按照1份混合粉料添加3.5份沸水的比例冲调搅拌均匀。
(10)模压成型；
(11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力400MPa，保压时间20min，泄压时间2s。
(12)脱模包装。
实施例3
富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，由以下步骤组成：
(1)将清选的燕麦在室温下清洗浸泡36h。
(2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度30℃，湿度95％，时间12h。
(3)将所述微萌动燕麦轻柔摊薄，在烘箱中低温烘干，条件：45℃，时间24h。
(4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：60目。
(5)调节所述微萌动燕麦粉水分至32％。
(6)将所述步骤(5)得到的燕麦粉进行挤压膨化，膨化条件：各区温度85℃、160℃、200℃、100℃，螺杆转速50r/min，喂料器转速20r/min。
(7)超微粉碎，将所述挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎，粉碎细度：180目。
(8)调粉，将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，添加水，挤压萌动燕麦粉与马铃薯全粉质量比为1:1。混合粉料中还添加有调味辅料：糖、食用油和盐，混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌，将所述混合粉料用沸水按照1份混合粉料添加2.83份沸水的比例冲调搅拌均匀。
(10)模压成型；
(11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力550MPa，保压时间15min，泄压时间1s。
(12)脱模包装。
对上述每个实施例中，不同阶段的植酸含量进行测量，具体数值如下表1，可以看出，植酸的含量显著降低。其中，生燕麦为步骤(1)中清选后的燕麦；萌动后燕麦为步骤(2)微萌动后获得的燕麦；挤压后燕麦粉为未经萌动直接挤压膨化后的燕麦粉；萌动挤压全谷物粉为步骤(7)所得的超微粉碎后的燕麦粉。
表1各实施例中不同阶段植酸含量
Figure PCTCN2022104892-appb-000001
Figure PCTCN2022104892-appb-000002
尽管上述实施例对本发明做出了详尽的描述，但它仅仅是本发明一部分实施例，而不是全部实施例，人们还可以根据本实施例在不经创造性前提下获得其他实施例，这些实施例都属于本发明保护范围。

Claims (10)

  1. 富含膳食纤维的低植酸马铃薯燕麦糕的制作方法，其特征在于，包括以下步骤：
    (1)将清选的燕麦在室温下进行清洗浸泡；
    (2)将所述浸泡后沥干水分的燕麦进行微萌动，得到微萌动燕麦，微萌动工艺条件：温度20℃～38℃，湿度60％～95％，时间8h～24h；
    (3)将所述微萌动燕麦进行低温干燥；
    (4)将所述低温干燥后的微萌动燕麦进行粉碎，得到微萌动燕麦粉，粉碎细度：40目～80目；
    (5)调节所述微萌动燕麦粉水分至20％～32％；
    (6)将所述步骤(5)得到的微萌动燕麦粉进行挤压膨化，挤压膨化条件：各区温度80℃～200℃，螺杆转速50r/min，喂料器转速20r/min；
    (7)将所述挤压膨化后的微萌动燕麦粉进行超微粉碎，得到挤压萌动燕麦粉，粉碎细度：120目～200目；
    (8)将所述挤压萌动燕麦粉与马铃薯全粉混合，形成混合粉料，挤压萌动燕麦粉与马铃薯全粉质量比为1:1～4；
    (9)将所述混合粉料用沸水按照1份混合粉料添加2.83～4.75份沸水的比例冲调搅拌均匀；
    (10)模压成型；
    (11)在室温条件下进行超高压灭菌，超高压灭菌条件：压力400MPa～600MPa，保压时间3min～20min，卸压时间1s～2s。
  2. 根据权利要求1所述的制作方法，其特征在于，在步骤(1)中，浸泡的时间为12h～36h。
  3. 根据权利要求1所述的制作方法，其特征在于，在步骤(3)中，低温干燥的条件：45℃～65℃，时间6h～24h。
  4. 根据权利要求1所述的制作方法，其特征在于，在步骤(8)中，混合粉料中还添加有调味辅料和脱模辅料。
  5. 根据权利要求4所述的制作方法，其特征在于，所述调味辅料和脱模辅料为糖、盐和食用油。
  6. 根据权利要求5所述的制作方法，其特征在于，所述挤压萌动燕麦粉与马铃薯全粉混合得到的混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
  7. 根据权利要求1所述的制作方法，其特征在于，所述微萌动工艺条件为：温度20℃，湿度95％，时间24h；
    或者
    温度38℃，湿度80％，时间8h；
    或者
    温度30℃，湿度95％，时间12h。
  8. 根据权利要求1所述的制作方法，其特征在于，在步骤(5)中，调节所述微萌动燕麦粉水分含量至20％、25％或32％。
  9. 根据权利要求1所述的制作方法，其特征在于，所述挤压膨化条件为：各区温度85℃、150℃、190℃、100℃，螺杆转速50r/min，喂料器转速20r/min；
    或者
    各区温度80℃、150℃、180℃、100℃，螺杆转速50r/min，喂料器转速20r/min；
    或者
    各区温度85℃、160℃、200℃、100℃，螺杆转速50r/min，喂料器转速20r/min。
  10. 根据权利要求1所述的制作方法，其特征在于，所述挤压萌动燕麦粉与马铃薯全粉质量比为1:1或1:2或1:4。
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