CN101040681A - Method for preparing fragile oat and the application thereof - Google Patents
Method for preparing fragile oat and the application thereof Download PDFInfo
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- CN101040681A CN101040681A CNA2007100555490A CN200710055549A CN101040681A CN 101040681 A CN101040681 A CN 101040681A CN A2007100555490 A CNA2007100555490 A CN A2007100555490A CN 200710055549 A CN200710055549 A CN 200710055549A CN 101040681 A CN101040681 A CN 101040681A
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Abstract
The invention relates to a method for preparing crisp oat, used on crisp oat, crisp oat sheet, and instant oat powder. The invention uses biological enzyme to transfer the amidon of oat, to avoid oat regeneration, improve the oat taste, improve oat crisp, improve the content of oat functional factor as beta-dextran, to reduce blood pressure, cholesterol, clear stomach and improve immunity. The preparation comprises that selecting oat, immerging in enzyme solution, boiling in water, steaming, drying in hot air, frying, packing and outputting final product. The invention can improve the nutrient value and economic benefits of oat.
Description
Technical field:
The present invention belongs to field of deep processing of grains, is specifically related to a kind of method and application thereof for preparing fragile oat.
Background technology:
The preparation method of Chinese patent CN 98125910.3 oat tea discloses oat and has made oat tea through cleaning, oven dry, stir-frying-technology, and this tea set has lipopenicillinase and regulates the health-care efficacy of blood fat.The production method of Chinese patent CN 99108267.2 puffed instant oats particles discloses oat through cleaning, dry, squeeze out puff, packing, finished product.Chinese patent CN 97107093.8 oats milks and preparation technology thereof disclose oat, peanut, soybean etc. and can obtain the oat tea powder through immersion, corase grind, homogeneous, spray-drying.Chinese patent CN 200510012421.7 instant oats coffees and preparation method thereof disclose with oat, coffee, milk, cocoa power, honey and sucrose and have made the nourishing healthy instant oats coffee.The processing method of a Chinese patent CN200610042891.2 grains of oats discloses the processing method of oat screening, oven dry, packing being made grains of oats.Chinese patent CN 96107746.8 Oats paste (a kind of food) disclose with ground health-care nutritive instant food of dry fruit such as formal flour, dates.Chinese patent CN 95103875.3 instant lipoid-lowering oats flours and preparation method thereof disclose the food made from oatmeal, stevia that is applicable to high fat of blood or patients with diabetes mellitus.The present invention utilizes high temperature resistant AMS to transform the aspect that oat starch makes the crisp method of oat and be applied in preparation fragile oat, fragile oat sheet and fast food oatmeal not appear in the newspapers.
Oat (Avenal) claim maize again, the small bell wheat, English is oat, belong to grass family, Avena (Avena), the annual herb plant generally is divided into two kinds of band bran type (skin oat) and granular patterns (naked oats), it is one of human and animal's grain that can directly utilize and forage crop, and it also is one of human eight generalized grains.
Oat is distributed in a plurality of countries of five continents, the whole world, main Asia, Europe, the area, North America that is planted in to the north of north latitude 40 degree of concentrating, and therefore, this area is known as Northern Hemisphere oat band.At present, about 2,500,000 hectares of whole world year plantation oat area, nearly more than 430 ten thousand tons of total output, unit yield is about 1700 kilograms/hectare, and maximum producing country is a Russia, and its total output accounts for more than 40% of the world, and other state is Canada-United States, Australia, moral.
China is the cradle of naked oats (Avena nuda L.), apart from the modern plantation history that has more than 5000 year, the plantation of most of now area be naked oats, have only small part area plantation common cultivation oat (Avena sativa L.), be commonly called as the skin oat.And the oat 95% of other country's plantation of the world is the skin oat.The annual actual cultivated area of China oat is about 1,000,000 hectares, China oat produces the region of concentrating relatively, the one, the semiarid farming and pastoral area of the northwestward, the 2nd, the high altitude mountainous area in the west and south, in addition, semiarid farming and pastoral area, northeast (Jilin, Heilungkiang, Inner Mongol Dong Simeng) also is China new oat producing region that emerges in Agro-ecology construction and pattern of farming adjustment in recent years.
China oat products deep processing aspect with abroad compare, also exist sizable gap.According to interrelated data, Europe, the United States, etc. some developed countries, before 150 years, just carried out the research work of oat new product, oatmeal not only becomes the requisite food of their breakfast at present, and aspect other food processing, it is that raw material carries out processing with the oat that more than 200 kind just arranged, and all there are many new product developments and exploitation in fields such as this external medicine, food additives and cosmetics.
China oat past is main producing region people's grain ration; it mainly is processed into local traditional staple food; the typical regional characters of these food is very outstanding; some traditional oat food is difficult to be accepted by the stranger; the effective period of food quality that has simultaneously is very short; be difficult to long-distance transport again, therefore, limited the large-scale production of this quasi-tradition processed goods.In recent years, the whole research and development level of China's food processing industry improves, the oat deep processing has also broken through traditional technology, develops many new products, as oat instant noodle, Oats paste (a kind of food), high fiber oatmeal, oat complete powder, oat embryo powder, beta glucan, oat starch or the like.The agricultural product being carried out a series of deep processings and fine finishining, increase substantially the scientific and technological content and the added value of agricultural product, is the inexorable trend that traditional agriculture changes to modern agriculture.International advanced experience proves there is not food processing industry, does not just have the commercialization and the marketization of agricultural products, does not also just have the rapid development of agricultural development.Therefore, should pay much attention to and greatly develop the processing industry of China oat, active development oat processing new product improves characteristic oat products proportion, enlarges the oat trans-utilization to greatest extent, promotes the sustainable development that China oat produces.
Nutritive value from oat, contain 60% oat starch in the oat approximately, the oat starch particle is small, be multiangular, average grain diameter 2-5 μ m, protein content are about 15%, and fat is 6%-9%, enrich nutritional labelings such as mineral matter, vitamin and dietary fiber in addition, its nutritive value is classified as first of the cereal crops such as barley, rice, Chinese sorghum, corn, buckwheat.Point out in " oat quality---present situation and prospect " literary composition that the U.S. famous cereal scholar Robert delivers in nineteen ninety-five second international oat meeting: " compare with other cereal; oat has unique characteristic; both had the protein of anti-lipid composition, highly-water-soluble colloid, nutrient balance, it has unusual significant values to improving level of human health ".
Medical value of oat and medical function: the Soluble Fiber in the oat accounts for 55% of fiber total amount, and oat is rich in beta glucan, and the diet that therefore is rich in oat can bring high blood pressure down greatly, norcholesterol, gut purge stomach, improve immunity.In the international oat meeting in 1996 the 5th boundaries, point out in the paper that people such as Constance deliver: " oat can alleviate hyperlipemia, regulates blood sugar and insulin, and the control body weight promotes gastrointestinal health ".As seen, oat shows its important function in the fiery day by day market of health food.Along with population increases and economic growth, people press for and can have additional nutrients, and can prevent the oat food of multiple disease again.
The processing of oat: be mostly that it is milled to powder or whole grain is edible in the method for China edible oat among the people, kind is single, and end product quality is poor, and processing method is simple, coarse.In recent years, China's oat process technology has had bigger development, the oat food of developing, the oat medicine, functional health has tens kinds approximately, for example: oatmeal, grains of oats, roll oatmeal, pelletizing oat fruit, fast food oatmeal, infant's oatmeal, oatmeal, the instant oats sheet, oat bread, Oat Cracker, oat instant noodle, oat breast tea, oat gruel with special flavour and oat puffed leisure food or the like, the development and utilization of these oat products, enriched people's meals kind, the treatment and prevented multiple disease, help people's healthy living.
The oat zanba, roasted qingke barley flour is Tibetans' a main food, and no matter Tibetans work down, go up a hill and herd, and travel away from home, and all will carry zanba, roasted qingke barley flour.When eating, a little zanba, roasted qingke barley flours in the bowl, a spot of butter in addition, the water of making tea is edible.Zanba, roasted qingke barley flour is easy to carry, is again prepared food, in place scarcely populated, lack of fuel, a kind of really inexpensive practical and convenient fast food.The way of zanba, roasted qingke barley flour is: oat, eluriate only, and dry, fry, wear into flour and get final product.Also can put into milk slag or white sugar when eating, mix up, stir repeatedly by counter clockwise direction with middle finger then, pinch into bulk with hand again, also send in the mouth when eating with hand is past with an amount of tea or barley wine.Oat zanba, roasted qingke barley flour shortcoming mouthfeel is hard, nondigestible, and fragrance is relatively poor.
Hence one can see that, oat is a kind of good food nutrition source, be to medicable food of multiple disease and health food, study for oat, utilize the new knowledge of modern life science, nutrition and Food Science, adopt modern high technology and biotechnology means, develop novel functional food as early as possible, widen the frontier that oat utilizes, it will produce fabulous effect.
Summary of the invention:
One of purpose of the present invention provides the preparation method who adopts high temperature resistant AMS to transform oat starch, prevent that oat starch is aging, improve the mouthfeel of oat, increase the crisp degree of oat, increase oat function factor beta glucan content, reach that edible oat can bring high blood pressure down greatly, norcholesterol, gut purge stomach, improve the purpose of immunity; Two of the object of the invention provides the product application after high temperature resistant AMS transforms oat starch, i.e. the further deep processing of product of producing with this processing method is as processing fragile oat, fragile oat sheet and fast food oatmeal (oat zanba, roasted qingke barley flour powder).
Realize that high temperature resistant AMS of the present invention prepares the method and the application thereof of fragile oat, its step and condition are as follows:
1, ingredient requirement
The preparation of oat: comprise raw grain cleaning, oat shelling.
2, AMS converted starch
(a) AMS characteristic: AMS is a kind of biocatalyst, and enzyme has the selectivity of height to the catalyzing hydrolysis of starch.AMS is a kind of restriction endonuclease, makes that starch molecule diminishes, starch chain shortens, but this kind of enzyme can not cut α-1.6 glucoside bond in the strand.When this enzyme not exclusively transformed oat starch, the product major part was the dextrin of low-molecular-weight starch and fraction, showed as viscosity and reduced, and the starch retrogradation phenomenon reduces.
Alpha Amylase preparation belongs to food additives, and the standard of execution is GB GB 8275-87.
(b) high temperature resistant AMS is to the influence of oat: according to diastatic response characteristic, get enzyme dosage, reaction temperature, Ca
2+Consumption is a controlled condition, evaluates by mouthfeel, and the degraded oat starch condition of high temperature resistant AMS is explored, and high temperature resistant AMS is 10-20 minute, and temperature is 90-105 ℃.Temperature is high more, and the enzyme use amount is big more, and the starch viscosity decrease speed is fast more, and it is few more to show as the starch retrogradation phenomenon, and the starch softening degree is good more, and the time that meets the requirements of the starch transforming degree is short more.
(c) calcium ion concentration: add calcium chloride, calcium ion is the activator of AMS, is again the heat stabilizer of enzyme.The calcium ion concentration that high-temperature requires be the 70-90mg calcium ion/
Kg water
(d) enzyme addition: enzyme concentration will determine according to factors such as raw material type, different industries, process characteristic, final purpose, concentration of substrate.Transform the oat starch high temperature resistant AMS solution of 0.2%-0.5%, dip time is 24 hours, the dipping temperature room temperature, and pH value nature, poach or control solid carbon dioxide divided the back decatize 10-20 minute, and oat reaches sixty percent ripe getting final product.
3, high temperature resistant AMS transforms the technology of oat starch
Technological process: oat selection → 0.2%-0.5% enzyme solutions dipping 24 hours, interpolation calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 10-20 minute, and temperature is 90-105 ℃, and oat reaches sixty percent ripe get final product → be warmed up to greater than 150 ℃, hot-air seasoning or fry dried → packing → finished product.
4, the assay method of reduced sugar adopts the Fehling titration, and content of reducing sugar is in the glucose percentage composition.Starch is through starch, dextrin and the reduced sugar of high temperature resistant α-Dian Fenmeishuixie conversion small-molecular weight, and reduced sugar mainly contains glucose, maltose, and the two all has certain sugariness.
Table 1: oat uses the proterties before and after the high temperature resistant AMS to compare
| Processing | Before the processing | After the processing |
| Sugar content | ≤0.5％ | 1％-3.5％ |
| Color | Original color | Coke yellow slightly |
| Local flavor | Mai Xiang is light, sweetless, rice matter is hard | Denseer stir-fry wheat perfume (or spice), sweet to little sweet, wheat is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| The starch retrogradation phenomenon | Have | Do not have |
| Easy digestibility | More easily digestion | Easily digestion |
The specific embodiment
High temperature resistant AMS Wuxi bioengineering Co., Ltd of outstanding energy section, enzyme activity is 20000wu/ml (enzyme activity definition: 70 ℃, under the pH6.0 condition, in the 1min 1mg soluble starch is liquefied as the amount of dextrin).
Embodiment 1:
High temperature resistant AMS prepares fragile oat
Technological process:
Oat selection → 0.2%-0.5% enzyme solutions dipping 24 hours, interpolation calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 10-20 minute, temperature is 90-105 ℃, oat reaches sixty percent ripe get final product → be warmed up to greater than 150 ℃, hot-air seasoning or fry dried → packing → finished product is a fragile oat
Because the oat mouthfeel is not good, the past is taken as the feed that grooms more, and people recognize that just it is a kind of fabulous health food in recent years.Prepare fragile oat by high temperature resistant AMS, make oat become popular food all-ages, brisk taste.Oat is cooked congee edible, and everybody is edible all, Van Gogh blood pressure, dyslipidemia, fatty liver, coronary heart disease, diabetes, obesity, spontaneous sweating, anemia, and the elderly, pregnant woman, puerpera, child etc., all suitable sowens of often eating.
The fragile oat operation requires: require wheat complete, the amount of blooming is little, be out of shape little, short at digestion time, to fry evenly when frying wheat, no hard-core, noly softly rot, viscoplasticity is good.Generally intact in water evaporates, roasting is fried to snuff and can be taken the dish out of the pot.Appropriateness is wanted in boiling, and " snuff " fried in roasting, and look yellow is and not burnt, good luster, and wheat matter is crisp and crisp, and special stir-fry wheat fragrance is arranged, and is sparkling and crystal-clear bright.
Embodiment 2:
High temperature resistant AMS prepares the fragile oat sheet
Technological process:
Oat selection → 0.2%-0.5% enzyme solutions dipping 24 hours, interpolation calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 10-20 minute, and temperature is 90-105 ℃, and oat reaches sixty percent ripe getting final product → cool off → pelletizing → compressing tablet → drying → packing → finished product fragile oat sheet
Products characteristics: kept original characteristics of oat and local flavor, improved nutritive value, no starch retrogradation phenomenon makes fast food oatmeal have good water-solubility and easy ripe property, has the effect to disease treatments such as high fat of blood, hypertension and diabetes and prevention again.For example: Western-style breakfast is the burgoo that milk and oatmeal are made, and way is very simple, earlier fast food oatmeal is boiled 3-4 minute, and milk to entering, has been boiled just again, and is both simple, nutritious again, is subjected to liking of working clan deeply.
Embodiment 3:
High temperature resistant AMS prepares fast food oatmeal (oat zanba, roasted qingke barley flour powder)
Technological process:
Oat selection → 0.2%-0.5% enzyme solutions dipping 24 hours, interpolation calcium chloride 70-90mg calcium ion/
Kg waterThe dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 10-20 minute, and temperature is 90-105 ℃, oat reaches sixty percent ripe getting final product → be warmed up to greater than 150 ℃, hot-air seasoning or fry do → pulverize → sieve → pack → finished product fast food oatmeal (oat zanba, roasted qingke barley flour powder).
Products characteristics: kept original characteristics of oatmeal and local flavor, improved nutritive value, made oatmeal have good water-solubility, had certain step-down, effect for reducing fat, cardiovascular and cerebrovascular disease is had certain curative effect.Can make the flour-made food of high nutrition, bakery product: with this oatmeal as biscuit, cake, baby food raw material etc.
The oat zanba, roasted qingke barley flour is the main food of Tibetan's traditional life, and high temperature resistant AMS prepares the good merchantable brand that oat zanba, roasted qingke barley flour that fast food oatmeal (oat zanba, roasted qingke barley flour powder) makes can become the modern life, along with the epoch are progressive.Society is open, and new varieties are developed in the diet field, for the abundant innovation of Tibetan's cooking culture provides reference.Along with Tibetan's cooking culture progressively obtains exploitation and abundant, the zanba, roasted qingke barley flour through science processing fast food oatmeal is made can enter more wide field of food.
Claims (4)
1, the high temperature resistant AMS of a kind of usefulness prepares the method for fragile oat, it is characterized in that its step and condition are as follows:
Technological process: oat selection → enzyme solutions dipping, interpolation calcium chloride → poach or control solid carbon dioxide divide back decatize → hot-air seasoning or fry dried → packing → finished product.
2, preparation method as claimed in claim 1 prepares the application of fragile oat method, it is characterized in that preparing fragile oat with it.
Technological process: oat selection → enzyme solutions floods, add calcium chloride → poach or control solid carbon dioxide branch back decatize → hot-air seasoning or stir-fry to do → packing → finished product is a fragile oat.
3, preparation method as claimed in claim 1 prepares the application of fragile oat method, it is characterized in that preparing the fragile oat sheet with it.
Technological process: oat selection → enzyme solutions dipping, add calcium chloride → poach or control solid carbon dioxide branch back decatize → cooling → pelletizing → compressing tablet → drying → packing → finished product fragile oat sheet.
4, preparation method as claimed in claim 1 prepares the application of fragile oat method, it is characterized in that preparing fast food oatmeal (oat zanba, roasted qingke barley flour powder) with it.
Technological process: oat selection → enzyme solutions floods, and adds calcium chloride → poach or control solid carbon dioxide branch back decatize → hot-air seasoning or stir-fry do → to pulverize → sieve → pack → finished product fast food oatmeal.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100555490A CN101040681A (en) | 2007-04-23 | 2007-04-23 | Method for preparing fragile oat and the application thereof |
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| CNA2007100555490A CN101040681A (en) | 2007-04-23 | 2007-04-23 | Method for preparing fragile oat and the application thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987257A (en) * | 2012-11-23 | 2013-03-27 | 安文娟 | Preparation method of instant oatmeal |
| CN103156128A (en) * | 2013-03-28 | 2013-06-19 | 杨健 | Nutritional oatmeal with function of improving body immunity and processing method thereof |
| CN103798644A (en) * | 2014-01-24 | 2014-05-21 | 常州毅博生物科技有限公司 | Method for preparing crisp nutrient oat grains |
| CN105876345A (en) * | 2014-12-05 | 2016-08-24 | 王进彪 | Making method of oat chewing tablets |
| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
-
2007
- 2007-04-23 CN CNA2007100555490A patent/CN101040681A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987257A (en) * | 2012-11-23 | 2013-03-27 | 安文娟 | Preparation method of instant oatmeal |
| CN103156128A (en) * | 2013-03-28 | 2013-06-19 | 杨健 | Nutritional oatmeal with function of improving body immunity and processing method thereof |
| CN103798644A (en) * | 2014-01-24 | 2014-05-21 | 常州毅博生物科技有限公司 | Method for preparing crisp nutrient oat grains |
| CN105876345A (en) * | 2014-12-05 | 2016-08-24 | 王进彪 | Making method of oat chewing tablets |
| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
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